cooking titles fall 2014 · 2014-08-01 · primrose bakery celebrations martha swift, lisa thomas...

Cooking Titles Fall 2014

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9781849534260 Pub Date: 11/1/14 $8.95 Discount Code: LON Hardback / Cloth over boards

160 pages Cooking / Methods CKB004000 4.000 in W | 5.000 in H 102mm W | 127mm H

Bake Yourself Happy Cheering Food for the Soul

A collection of recipes tailored to improve your mood and lift your spirits Summary

"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart." Erma Bombeck

We all know that baked treats can warm our hearts as well as our stomachs, and that everything tastes better when you've made it yourself. This collection of delicious recipes is peppered with thoughtful quotes and bursting with failsafe pickmeups, from pipinghot pies to sinful doublechocolate muffins. Bake these recipes and be down in the dumplings no more! Includes dual measurements.

Summersdale is one of the UK's top independent nonfiction publishers, with a focus on entertaining and informative books that people will love.

Author Bio


192 pages Cooking / Methods CKB023000 7.500 in W | 9.000 in H | 1.900 lb Wt 191mm W | 229mm H | 862g Wt

NoBake Baking Easy OvenFree Cakes & Treats Sharon HearneSmith, Donal Skehan

Make delicious cakes, pies, bars, cookies, and desserts without even turning on the ovenperfect for summer months, or whenever time is short Who says baking has to be hard work? This cookbook explains how to create more than 100 impressive sweet treats with absolutely no need for conventional baking. These easy recipes can be magicked up in the fridge, freezer, microwave, or blenderor even the slow cooker, bread machine, or sandwich press. Sharon cleverly transforms simple ingredients like Rice Krispies®, pancakes, cookie crumbs, popcorn, and marshmallows into stunning desserts, saving hours in the kitchen and guaranteeing gorgeous results every time. Bakers will find an array of jawdropping temptations, including Iced Lemon Meringue Cake, Striped Blueberry Cheesecake, Deeppan DoubleChocolate Mousse Pie, Rocky Road White Knuckle Ride, Trillionaire's Toffee Tiffin, and Orange & Hazelnut "Brownie" Bars. Enjoy sweet mouthfuls like Mini Pecan Pies with Pretzel Bases, Chocolate Peanut Butter Cups, and SuperCute Doughnut Pops, plus inventive layered refrigerator cakes, frozen bombes, a backtofront trifle cake, and more. These ingenious recipes are fast, fussfree, and every bit as rewarding as anything from the oven. Includes metric measurements.

Summary

Sharon HearneSmith has more than 15 years of experience writing, recipe testing, and foodstyling for cookbooks, food magazines, and TV cooking shows. She has worked with some of the biggest names in the business, including Jamie Oliver, Rachel Allen, Lorraine Pascale, Gordon Ramsay, James Martin, and on BBC's Ready Steady Cook. This is her first solo cookbook. Donal Skehan is a photographer.

Author Bio

IPG Cooking Titles Fall 2014 August 2014 Page 1

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256 pages Cooking / Courses & Dishes CKB014000 7.500 in W | 10.000 in H | 2.360 lb Wt 191mm W | 254mm H | 1,070g Wt

Seasonal Baking Fiona Cairns

The official cake designer for Prince William and Kate Middleton's wedding offers stunning new taste combinations that will change the way you bake cakes

Royal cake maker Fiona Cairns knows how important the seasons are when creating delicious cakes. Not only are ingredients at their very best and cheapest, but it also makes sense to be in tune with the changing colors, moods, and celebrations of the seasons. In the spring, why not try baking Rhubarb and Vanille Custard Cupcakes? On a hot summer's day enjoy a Peach Melba Gateau, and on a cold winter's afternoon curl up by the fireside and share a slice of Chocolate and Cardamom Tart, or Cranberry and Amaretto Stollen Cake. Fall is made for Maple and Pecan Autumn Leaves, or Spiced Butternut Mini Loaf Cakes. From edible gifts to party and celebration cakes, this cookbook is full of inspiration whatever the time of year or occasion. Many of the cakes in this book are accompanied by decorating ideas, as well as seasonal drink suggestionsElderberry Cordial, Homemade Lemonade. Includes four placeholder ribbons and dual measurements.

Summary

Fiona Cairns is the proprietor of Fiona Cairnes, Ltd. The company began on her kitchen table 25 years ago, and in 2012 they were chosen to make the official wedding cake for Prince William and Katherine Middleton.

Author Bio

9780224086912 Pub Date: 9/23/14 $35.00 Discount Code: LON Hardback

208 pages Cooking / Courses & Dishes CKB014000 9.875 in W | 9.875 in H | 1.250 lb Wt 251mm W | 251mm H | 567g Wt

Primrose Bakery Celebrations Martha Swift, Lisa Thomas

Make every day a celebration with cakes, cupcakes and treats from London’s favourite cake shop, Primrose Bakery. Learn how to throw parties Primrose Bakerystyle with this collection of brand new recipes from Primrose Bakery. Eight themed celebrations cover every age group and event, with sweet and savoury treats for small children, cocktaillaced cupcakes for grownups and inspiring ideas for everything in between. As always, the recipes are simple to make, easy to source, thoroughly tested and utterly delicious, with plenty of Primrose Bakery wit and creativity thrown in. Each one features quirky recipes for centrepiece cakes, cupcakes, drinks and other delectable treats, plus brilliant ideas for how to accessorize the perfect celebration. The perfect cookbook for parties or simply for treats to make humdrum days that little bit special.

Summary

MARTHA SWIFT and LISTA THOMAS live in Primrose Hill, North London. They set up Primrose Bakery in Lisa’s home kitchen in 2004 and they now have two bakeries, in Primrose Hill and Covent Garden, supplying their unique

Author Bio

cakes to London business and hungry customers. This is their third recipe collection. Their Cupcakes From the Primrose Bakery is a modern classic.


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The Primrose Bakery Book Martha Swift, Lisa Thomas

More than 80 gorgeously illustrated recipes from a bakery that has quickly become an institution for cake lovers, with a pink placeholder ribbon and plenty of quirky charm

Primrose Bakery is a way of lifefrom homemade croissants at breakfast, through fruity loaves at coffee time, to a slice of layer cake with afternoon tea, these recipes have the whole day covered. And that's not to mention their signature cupcakes with buttercream icing in every flavor, a delicious treat whatever the time of day. Unique concoction include Cookies and Cream Cupcakes, Rhubarb Cupcakes, Triple Layer Caramel Cake, Ginger Cream Christmas Cake, Coconut and Raspberry Slice, Aunt Mary's Bourbon Biscuits, and elaborate wedding cakes. This perfect baking handbook is packed full of quirky charm. Because it is a baking business that originated in a home kitchen, the bakers know the value of simple recipes that give great results. From stafffavorite recipes and handmedown cakes from the proprietors' moms, to the secret of perfect icing and sugar decorations, this book is a mouthwatering window onto the yearround world of Primrose Bakery. Includes metric measures.

Summary

Martha Swift and Lisa Thomas set up Primrose Bakery seven years ago in Lisa's home kitchen. Their celebrity clients have included Kate Moss, Elton John, and U2.

Author Bio



The Little Book of Scones Liam D'Arcy, Grace Hall

Pistachio & Nutella Fancies or Steak & Ale Pie with a Cheesy Scone Lidmove over cupcakes, scones are here

Meet the 21stcentury scone! Cherry & Almond Hearts; Zingy Lemon with Mascarpone & Lemon Curd; Sundried Tomato & Jalapeno Swirls; Baileys and Salted Caramel Fancies; Good Morning Drop Scones with Bacon, Banana & Maple Syrup; and Orange and Cardamom Scones. The authors have pushed the humble scone to new heights with 30 unique sweet and savory recipes that will get mouths watering and stomachs rumbling across the land. They've also included adorable illustrations of animals at tea, and suggestions for a song to accompany each recipe, from Prince to Frank Sinatra to MGMT. Includes dual measurements.

Summary

Liam D'Arcy and Grace Hall run a market stall on London's trendy Broadway Market, selling traditional scones with a twist.

Author Bio


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9781742666594 Pub Date: 10/1/14 $35.00 Discount Code: LON Paperback / softback / Trade paperback (US)


Wholefood Baking Wholesome Ingredients for Delicious Results Jude Blereau

The author of Wholefood turns her skilled hand and discerning eye to the popular field of baking, exploring organic and wholefood philosophy in everyday recipes

Wholefood baking combines two of food expert Jude Blereau's great loves. In this collection of her favorite recipes, she teaches readers who to bake with whole flours, natural sweeteners, and organic ingredients, offering advice on choosing the right ingredient for the best baking results. Thoroughly researched and beautifully photographed, this book includes failsafe recipes for more than 120 cakes, scones, biscuits, and pastries as well as delectable creams and icings and jams. This book is ideal for every passionate baker, but especially for those who want to cook for families and friends in the healthiest way possible. Recipes include Pumpkin, Cheddar, Rosemary and Sage GlutenFree Scones; Quinoa, Cocoa Nib and Hazelnut Chocolate Sandwiches; Meyer Lemon, Barley and Olive Oil Cake; Dairyfree and Eggfree Vanilla and Coconut Cupcakes; and Cinnamon Apple Pie with Oat and Barley Rich Shortcrust. Includes dual measurements.

Summary

Jude Blereau is a natural foods chef, author, food coach, cooking teacher, and real food activist who has been involved with the organic and wholefoods industry for more than 18 years. In 1997, Jude cofounded The Earth Market, an Australian wholefood store and café. In 2001 she founded the Whole Food Cooking school and website. She is the author of Wholefood.

Author Bio


128 pages Cooking CKB000000 5.375 in W | 7.250 in H | 1.250 lb Wt 137mm W | 184mm H | 567g Wt

Doughnuts A Classic Treat Reinvented60 Easy, Delicious Recipes Rosie Reynolds

If you like cupcakes, you’ll love this little book packed with 60 imaginative doughnut recipes! What comes to mind when you think of doughnuts? Well, these are not your average doughnuts. Rosie Reynolds has given the humble doughnut a muchneeded makeover, turning it into an elegant confection to delight over. Try them baked or fried, iced, glazed, filled, shaped, dipped or piled up and drizzled with chocolate. There are eyecatching recipes for special occasions—Candy Cane for Christmas, Maple Pumpkin for Hallowe’en and Passionfruit for Valentines—as well as some more virtuous vegan and glutenfree recipes. As versatile as cupcakes and easy to make, take your pick from: Lemon Meringue, Peanut Butter and Jam, Orange Blossom and Pistachio, Rhubarb and Custard, Blueberry Cheesecake, Ice Cream Sandwiches, Pizza Triangles and Chilli Margarita plus many, many more. Includes recipes that can be made with doughnut makers, doughnut tins or a simple baking tray.

Summary

ROSIE REYNOLDS trained as a cook and recipe writer first at Westminster Kingsway College and then at Leiths School of Food and Wine. She excelled at Leiths and secured a job working for BBC Good Food and Olive magazines. Since then Rosie has also worked on TV programmes, including BBC’s One Show, and for supermarkets, such as Waitrose. She is an integral member of Bill Granger’s food team, working as a food stylist and recipe developer for his book range, magazine columns and features. Rosie’s passion is for fussfree, tasty food, prepared and shared with love! She enjoys nothing more than discovering new flavour combinations, drawing influences from all over the world, to create delicious recipes for home cooks.

Author Bio


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The Donut History, Recipes, and Lore from Boston to Berlin Michael Krondl

The love for the donut in the United States is longstanding and deeprooted. Gourmet donut shops have popped up in trendy neighborhoods across the country and highend restaurants are serving trios of donuts for dessert, while Dunkin' Donuts, Krispy Kreme, and Tim Hortons have amassed a devoted following. In this captivating guide to the delectable dessert, culinary historian, chef, and donut lover Michael Krondl has put together an entertaining social history of the donut throughout the ages and from around the world. Among the interesting facts Krondl brings up are the donut's surprising role, not only as a traditional prelude to Lent, but in Hanukkah and Ramadan as well; the serving of donuts to American doughboys in the trenches of World War I; and the delivery by Red Cross Clubmobiles of essential comforts of home to World War II soldiers such as music, movies, magazines andwhat else?donut machines. Mindful that the information might have readers itching to run to their nearest bakery, Krondl also offers a baker's dozen of international donut recipeswith accompanying color photosincluding those for ChocolateGlazed Bismarcks with Marshmallow Filling, Nutella Bombolocini, Frittelle di Carnevale, and Dulce de Leche Raised Donuts with a Salty Caramel Glaze, among others.

Summary

Michael Krondl is a food historian, awardwinning cooking instructor, food writer, and former chef. His writing credits include Gastronomica, Nation's Restaurant News, New York Newsday, and Saveur, as well as multiple

Author Bio

contributions to The Oxford Encyclopedia of Food and Drink in America. He is the author of Around the American Table, The Great Little Pumpkin Cookbook, Sweet Invention: A History of Dessert, and The Taste of Conquest. He lives in New York City.

9781862058101 Pub Date: 5/28/08 $15.95 Hardback / Cloth over boards

112 pages Cooking / Courses & Dishes CKB014000 7.000 in W | 7.000 in H | 0.620 in T | 0.900 lb Wt 178mm W | 178mm H | 16mm T | 408g Wt

Cupcake Magic Little Cakes with Attitude Kate Shirazi

Kate Shirazi makes beautiful and irreverently decorated cupcakes with eggs from her own freerange flock of hens rescued from laying cagesthey are cupcakes with both conscience and attitude. Combining a simple, straightforward approach to cooking and an insatiable appetite for cake, here is a collection of delicious new recipes and fun designs for cupcakes. A lively, colorful book packed with baking tips, captivating new cake designs, modern photography, and delightful illustrations, it is split into lowfuss, middlefuss, and highfuss recipes, with ideas for sweet and savory, children and adults, and seasonal and special occasion designs. There is also a section devoted to ingredients and equipment. The author writes in such an informal style and with such enthusiasm and humor that any reader will soon share her passion for cupcakes!

Summary

Kate Shirazi is the author of Cookie Magic, and she founded the Cakeadoodledo mailorder cupcake business from her farmhouse kitchen.

Author Bio


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9781742663234 Pub Date: 10/1/12 $14.95 Paperback / softback / Trade paperback (US)

128 pages Cooking / Courses & Dishes CKB014000 Series: Make Me 7.000 in W | 8.000 in H 178mm W | 203mm H

Cupcakes More Than 50 Fun Recipes for Creative Cakes Murdoch Books

Chefs can brighten up their baking with sophisticated flavor pairings for adults, like balsamic raspberry or orange and poppyseed

More than 50 recipes are sure to provide the perfect cupcake for every occasion, including Apricot, Sour Cream & Coconut Cupcakes; Ice Cream Sundae Cupcakes; Peanut Butter Cupcakes; Raspberry Balsamic Cupcakes; Plum & Cardamom Cakes; and Espresso Cakes. With brandnew, innovative decorating ideas and flavor combinations, this is the only cupcake book bakers will ever need. Includes dual measures.

Summary

Murdoch Books is an independent publishing company with extensive onsite test kitchens. Author Bio


128 pages Cooking / Courses & Dishes CKB014000 Series: Make Me 7.000 in W | 8.000 in H 178mm W | 203mm H

Cake and Cookie Pops More Than 50 Fun Treats on Sticks Murdoch Books

What do brownies, lamingtons, meringues, and cookies have in common? They all taste better on sticks!

Introducing readers to a delightful new baking trend, this book features easytofollow recipes and loads of fun decorating ideas for every kind of "pop," with recipes for Chocolate Peppermint Cream Pops, Red Velvet Cake Pops, Cheesecake Pops, Caramel Popcorn Pops, Brown Sugar & Cinnamon Christmas Tree Pops, and Honeycomb and Chocolate Pops. From fancy afternoon teas to children's birthday parties, any occasion becomes fun with these festive desserts. Includes dual measures.

Summary



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135 pages Cooking / Seasonal CKB077000 8.50 W | 11.00 H | 0.40 T 9W | 11H | 0T

How to Build a Gingerbread House A StepbyStep Guide to Sweet Results Christina Banner

This book will show you how a few easy recipes, everyday ingredients, and basic kitchen equipment are all you need to create a beautiful gingerbread house. Learn how to bake and build a gingerbread house from start to finish, and then find creative ideas for decorating your house, from butterscotch windows to candycovered trees, helping you create a gingerbread house of your very own design. Whether you decide to recreate one of the designs provided, or choose to create your own work of art, this book will help you have a fun and memorable experience, and a gingerbread house to be proud of.

Summary

Christina Banner has been making gingerbread houses competitively since 1999. In 2004 she was the Grand Prize Winner of the National Gingerbread House Competition at the Grove Park Inn Resort & Spa in Asheville, North Carolina. In 2005 she won Food Network's Gingerbread Challenge. She lives in Newland, North Carolina.

Author Bio


112 pages Ages 7 to 12, Grades 2 to 7 Juvenile Nonfiction / Cooking & Food JNF014000 9.50 W | 7.00 H | 0.30 T 10W | 7H | 0T

Loaves of Fun A History of Bread with Activities and Recipes from Around the World Elizabeth M. Harbison, John Harbison

From the pitas of ancient Mesopotamia to the white breads of the modern bakery, kids can explore the globe with more than 30 exciting recipes and activities about the history of bread.

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240 pages Cooking / Courses & Dishes CKB024000 8.750 in W | 11.250 in H | 0.600 in T | 2.210 lb Wt 222mm W | 286mm H | 15mm T | 1,002g Wt

A Collection of Fine Baking The Recipes of Young Mo Kim Young Mo Kim, Dan Deming, Yoon Yeom

A fullcolor cookbook containing more than 1,000 photographs and illustrations for a complete, stepbystep demonstration of each recipe. It includes more than 100 recipesa fusion of the finest European and Asian pastries.

Summary

Young Mo Kim is the president of the Korean Bakers Association. He lives in Seoul, South Korea. Author Bio


192 pages Cooking / Health & Healing CKB106000 7.750 in W | 8.000 in H | 0.890 in T | 1.570 lb Wt 197mm W | 203mm H | 23mm T | 712g Wt

Essential Eating Sprouted Baking With Whole Grain Flours That Digest as Vegetables Janie Quinn

Featuring appetizing baked goods ranging from sunrise pancakes to maple banana muffins and cinnamon animal crackers to brownie pie, this cookbook is full of tasty treats made from sprouted flour. An alternative to traditional flours, the sprouted variety is assimilated into the body as a vegetable rather than a starch and is more easily digested. These easytouse recipes using sprouted flour open up an entirely new avenue of cuisine for both those suffering with wheat and other grain sensitivities and those who simply want to eat better.

Summary

Janie Quinn is an organic whole foods educator, a chef, an environmental consultant, and the author of Author Bio

Essential Eating: A Cookbook, Essential Eating The Digestible Diet, and Essential Environments: Discover How to Create Healthy Living Spaces. She lives in Waverly, Pennsylvania.


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Kiss My Bundt Recipes from the AwardWinning Bakery Chrysta Wilson

Featuring more than 60 madefromscratch recipes, this guide provides instruction to recreate the awardwinning cakes from the Kiss My Bundt bakery in Los Angeles. Including recipes for champagne celebration cake, sour cream pound cake, lemon basil bundt, bacon cake with bacon sprinkles, and many vegan recipes as well, it also reveals the bakery's approach to developing new cake flavors and provides techniques for trying this at home.

Summary

Chrysta Wilson is the owner of the Kiss My Bundt bakery, where she is known for her Californian spin on the Southern dessert of bundt cake. She lives in Los Angeles.

Author Bio

9781849901499 Pub Date: 6/6/11 Paperback / softback / Trade paperback (US)

208 pages Cooking CKB000000 5.310 in W | 7.310 in H | 0.560 in T 135mm W | 186mm H | 14mm T

100 Cakes and Bakes My Kitchen Table Mary Berry

Foolproof recipes for every occasion, from the Buttermilk and Honey Cheesecake to Very Best Chocolate Fudge Cake With recipes for the very best Chocolate Chip Muffins, Vanilla Cupcakes, Devonshire Scones, and Victorian Christmas Cake, this collection will secure a place on every kitchen bookshelf. Together with these eternally popular recipes, Mary also shares recipes for Coffee Fudge Square, Cherry and Almond Traybake, Raspberry Meringue Roulade, and perfect traditional Easter and birthday cakes. Includes dual measurements.

Summary

Mary Berry trained at the Paris Cordon Bleu, often appears on BBC cooking shows, and has written more than 40 cookbooks, including Cook Now, Eat Later and Cook Up a Feast.

Author Bio


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Delia's Cakes Delia Smith

Coffee & Cardamom Cake with Pistachios, Dark Jamaican Gingerbread, Oldfashioned Cherry Cake, Chocolate Beer Cakeand 90% of the recipes can be made glutenfree

First published in 1977, this collection has now undergone a complete contemporary makeover. It still retains muchloved favorites that have stood the test of time, but now alongside them there are new recipes, new ideas, new ingredients, and new and simpler methods. More than 90% of the recipes in the book have been tested glutenfree. All this is as you would expect from Delia: easy accessible recipes, carefully tested, and utterly to be trusted. So for reliably delicious Moist Chocolate & Rum Squares, Lemon Griestorte, Spiced Apple & Cider Cake, Plum & Cinnamon Muffins, and much morethis is the only cake cookbook you'll need.

Summary

Author BioDelia Smith is a televison chef and the author of many cookbooks, including Delia Smith's Christmas, Delia's Kitchen Garden, and Delia's Vegetarian Collection.



Cressida Bell's Cake Design Fifty Fabulous Cakes Cressida Bell

Startlingly innovative designs for cake decorating, influenced by the Cressida Bell's family's part in the Bloomsbury Group

Home baking is hot, and Cressida's Bell's collection of cake designs is a wonderfully creative and original take on the art and craft of cake decoration. Cressida is a scion of the famous Bloomsbury Group of artistsher grandmother was artist Vanessa Belland these wonderfully original designs for cakes, in their innovative use of color and ingredients, while being totally contemporary in feel and look, reflect her honorable artistic inheritance. All the decorations are edible: there are cakes decorated with traditional sweets, cakes decorated with candied fruit, and cakes decorated with nothing but sugar paste cut and shaped into striking, witty, and vivid designsa winner's rosette, a peacock in all his finery, a dahlia in full bloom. Each idea is inspirational, but is also eminently attainablesome easily achieved by childrenand all suitable for any number of cake baking occasions from birthdays and anniversaries, to just producing something wonderful for every day. Includes metric measures.

Summary

Cressida Bell, the daughter of artist Quentin Bell and granddaughter of Bloomsbury Group painter Vanessa Bell, is an artist of international reputation who works in many areas and mediums encompassing disciplines from interior design to textiles and wallpapers, as well as illustration. She is the author of The Decorative Painter.

Author Bio


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144 pages Humor HUM000000 5.000 in W | 6.500 in H | 0.680 lb Wt 127mm W | 165mm H | 308g Wt

F**k Cupcakes and F**k Baking Malcolm Croft

An alternative antidote to help fight off the current obsession with ridiculous baking trends Savor your revenge on all things sweet by saying no and rising up against world cupcake domination! Once upon a time, human beings existed solely on a diet of raw meat, fruit, and vegetables. Those days are over. Now we are a society of sweet tooths, sugar fiends, and muffin tops hell bent on finding our next fix of freshly baked deliciousness. Well, it has to stop, before we reach bursting point! This book is an antidote to the current love of cupcakes, bakeoffs, highend patisseries, and cupcake boutiques as well as the constant deluge of baking programs on television and the sicklysweet websites and blogs that just make you want to throw up. Chockfull of funny quotes, facts, stats, and trivia to help lower your cholesterol as well as tickle your funny bone, this pocketsized slice of pastryrelated propaganda will help you to rise up, take sweet revenge and say "f**k you!" to cupcakes and baking.

Summary

Malcolm Croft is an author of popular culture, quirky reference, gift, and humor books. Author Bio


216 pages Cooking / Regional & Ethnic CKB097000 8.500 in W | 11.500 in H | 2.900 lb Wt 216mm W | 292mm H | 1,315g Wt

Salt Grill Fine Dining for the Whole Family Luke Mangan

With an emphasis on foods that can be shared, this elegant cookbook from a top Australian chef demystifies restaurant food for the home cook

Luke Mangan opened his first Salt restaurant in Sydney in 1999, and there are now several Salt and Salt Grill restaurants worldwide. Salt Grill brings together the signature dishes from these restaurants, alongside Luke's favorites. Suitable for the home cook, this book offers more than 140 recipes, including Oyster Tempura with Leek and Wasabi; Fig, Red Onion Jam & Roquefort Tarts; Green Beans with Confit Shallots & Toasted Almonds; and Salt Liquorice Parfait. Salt Grill captures the signature freshness and elegance of Luke's food, in recipes that you can cook at home for your family and friends. Includes dual measurements.

Summary

Author BioLuke Mangan is one of Australia's leading chefs and restauranteurs. He is the author of At Home and in the Mood.


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224 pages Cooking CKB000000 8.000 in W | 10.000 in H | 2.380 lb Wt 203mm W | 254mm H | 1,080g Wt

The Bookery Cook Art to Eat Jessica Thompson, Georgia Thompson, Maxine Thompso...

From the authors of one of the quirkiest foods blogs around comes a unique cookbook full of recipes which have been visually interpreted with original artwork by over 60 different artists from around the world

Family meals have always played a significant role in the lives of the Thompson sistersJessica, Georgia, and Maxineso much so that they created a blog, thebookerycook.com, to celebrate their love of food. Instead of photographing their chosen dishes, however, they made contact with artists all over the world, who supplied dedicated artworks, in a huge variety of styles and media, to illustrate the recipes. This book will appeal to lovers of art as much as lovers of food, and will find its place equally in the kitchen or on the coffee table. Includes dual measures.

Summary

Jessica Thompson, Georgia Thompson, and Maxine Thompson created and run the blog The Bookery Cook. Jessica lives in Melbourne, Georgia lives in Brisbane, and Maxine lives in New York.

Author Bio


304 pages Cooking / Individual Chefs & Restaurants CKB115000 8.500 in W | 10.500 in H 216mm W | 267mm H

At Home Michael Caines

A two star Michelin chef takes readers into his family kitchen and cooks delicious homemade food, with some irresistible twists

The first cookbook from this acclaimed chef offers nearly 100 exciting, delicious recipes suitable for cooking in domestic kitchens, distilled from a lifetime of passionate cooking, and with an emphasis on seasonality. These approachable, personal recipes are inspired by his own experiences and knowledge; they are meals he cooks and bakes at home with his family. Recipes include Cold Gazpacho Soup with Soured Cream, Rosemary Gnocchi with Basil Pesto and Parmesan, Crab Tortellini with Lemongrass and Ginger Sauce, Braised Smoked Belly Pork, and Caramelized Bananas with Butterscotch Sauce and Gingerbread Ice Cream. Includes metric measurements.

Summary

Michael Caines is a truly original British chef, who has earned two Michelin stars and numerous awards and accolades. For the last three years his flagship restaurant, Gidleigh Park in Devon, has been voted second only to Heston Blumenthal's Fat Duck as Britain's best restaurant. With 20 years at Gidleigh Park under his belt, Michael is now a partner and director of the Abode Hotels group. He has cooked for the Prime Minister and taken part in the BBC's Great British Menu chefs' competition for the Queen's 80th birthday.

Author Bio


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Tasty Express Simple, Stylish & Delicious Dishes for People on the Go Sneh Roy

Full of simple, wholesome, and adventurous cooking, this is your invitation to sample more than 100 exciting recipes from multitalented food blogger, Sneh Roy, creator of the awardwinning blog Cook Republic

Sneh Roy's simple but imaginative approach to cooking and her luscious photography have earned her legions of devoted followers. Here she presents a stunning range of new recipes and a scattering of her most popular creations. Sneh's inspirations include the cosmopolitan eats of the urban food truck and inner city café, the fresh variety of a lively market, and the unforgettable aromas of her childhood in India. She embraces healthy takes on modern classics like tacos, flatbreads, veggie burgers, granola, and froyo, plus a few irresistibly naughty treats. Many of her hardworking creations can be easily packed away in a lunchbox or picnic basket for work, your next camping trip, or a potluck evening. The recipes are predominantly vegetarian, and they can be easily repurposed with your own favorite ingredients. Includes dual measurements.

Summary

Author BioSneh Roy is a food photographer, food stylist, and designer. She is also the creative force behind the blog Cook Republic, which won Best Australian Blog of the Year in 2013. She has a food column in Elle magazine and is regularly featured in leading online and print publications all around the world.



Love Your Lunchbox 101 Recipes to Liven up Lunchtime James Ramsden

Save money and eat more healthily with 101 recipes to replace the daily purchased sandwich, drink, and snackThere is a new trend toward lunch boxes as people are cutting back on daily spending, trying to eat more healthily, and aspiring to use things up, creating less waste. Fitting perfectly into this trend, this cookbook is a creative, inspiring source of lunch box recipes and ideas for urbanites, with quirky, original yet practical ideas. Each of the 101 recipes are healthier and cost less than the average cafébought sandwich and drink. As well as recipes for eating straight out of the box, there are ideas for utilizing the office kettle, toaster, or microwave to finish off. From super noodles with tofu and lemongrass, to smoked mackerel salad, there are ideas for winter warmers, light summer lunches, and delicious snacks as well as recipes for the budget conscious. Includes dual measurements.

Summary

James Ramsden's supper club, the Secret Larder, is one of the most popular in London and was described by Author Bio

one journalist as "harder to get into than the Ivy." He is the author of DoAhead Dinners and Small Adventures in Cooking.


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288 pages Cooking / Courses & Dishes CKB101000 8.500 in W | 8.000 in H 216mm W | 203mm H

3 Chefs The Kitchen Men Michael Bonacini, Massimo Capra, Jason Parsons, Lu...

Known and loved for their appearances on television, Michael Bonacini, Massimo Capra, and Jason Parsons get it together in this sumptuously illustrated bookwith dropdead gorgeous photographic spreads of many recipesto swap recipes, pair wines, and have fun in the kitchen. Readers will love not only the recipes, ranging from oyster bruschetta to chocolate pistachio paté, but also the camaraderie chronicled by a collection of candid photos and commentaries. 3 Chefs is for anyone who wants their haute cuisine with a zest of fun, a dash of kitchen rivalry, and the interplay of great culinary ideas and improvisation.

Summary

Michael Bonacini is the founder of Oliver & Bonacini Restaurants, recognized as one of Canada's leading finedining restaurant companies. He is also a judge on the popular new television reality show MasterChef Canada. Massimo Capra is the coowner of Mistura restaurant in Toronto and the author of One Pot Italian. He makes regular appearances on the popular lifestyles show CityLine, and has his own television show Gourmet Escapes. Jason Parsons is head chef at Peller Estates Winery Restaurant in NiagaraontheLake where he has earned the Golden Plate Award from Le Clef d'Or. His restaurant has also been recognized with Zagat's highest rating for food. He blogs about all things food at www.chefjasonparsons.com. Lucy Waverman is an author, editor, columnist, and teacher who has appeared regularly on television and radio shows in Canada. She writes weekly food columns for the Globe and Mail and is the food editor of Food & Drink magazine. They all live in Toronto.

Author Bio



3 Chefs The Kitchen Men Michael Bonacini, Massimo Capra, Jason Parsons, Lu...

Known and loved for their appearances on television, Michael Bonacini, Massimo Capra, and Jason Parsons get it together in this sumptuously illustrated bookwith dropdead gorgeous photographic spreads of many recipesto swap recipes, pair wines, and have fun in the kitchen. Readers will love not only the recipes, ranging from oyster bruschetta to chocolate pistachio paté, but also the camaraderie chronicled by a collection of candid photos and commentaries. 3 Chefs is for anyone who wants their haute cuisine with a zest of fun, a dash of kitchen rivalry, and the interplay of great culinary ideas and improvisation.

Summary

Michael Bonacini is the founder of Oliver & Bonacini Restaurants, recognized as one of Canada's leading finedining restaurant companies. He is also a judge on the popular new television reality show MasterChef Canada. Massimo Capra is the coowner of Mistura restaurant in Toronto and the author of One Pot Italian. He makes regular appearances on the popular lifestyles show CityLine, and has his own television show Gourmet Escapes. Jason Parsons is head chef at Peller Estates Winery Restaurant in NiagaraontheLake where he has earned the Golden Plate Award from Le Clef d'Or. His restaurant has also been recognized with Zagat's highest rating for food. He blogs about all things food at www.chefjasonparsons.com. Lucy Waverman is an author, editor, columnist, and teacher who has appeared regularly on television and radio shows in Canada. She writes weekly food columns for the Globe and Mail and is the food editor of Food & Drink magazine. They all live in Toronto.

Author Bio


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224 pages Reference / Personal & Practical Guides REF015000 6.000 in W | 7.000 in H | 0.670 in T | 0.500 lb Wt 152mm W | 178mm H | 17mm T | 227g Wt

The Complete Book of Herbs & Spices Brenda Little

This practical guide gives instructions on all things herbsandspicesfrom cultivating and drying to proper storageand additionally provides a dictionary with descriptions, illustrations, and uses for more than 130 herbs and spices. Recipes and cooking advice are complemented by tips for using herbs and spices medicinally and cosmetically. Sized for maximum ease of use, this sourcebook is a necessity for anyone wanting to add zest and seasoning to both their meals and lives.

Summary

Author BioBrenda Little was an avid gardener and the author of Backyard Organic Gardening, Companion Planting in Australia, The Encyclopedia of Vegetable Gardening, The Illustrated Herbal Encyclopedia, and The Practical Organic Gardener.


288 pages Cooking / Methods CKB070000 8.000 in W | 9.250 in H | 0.680 in T | 1.000 lb Wt 203mm W | 235mm H | 17mm T | 454g Wt

The Food Nanny Rescues Dinner Easy Family Meals for Every Day of the Week Liz Edmunds

Deciding what to make is always the most wearisome part of preparing a meal. But unlike other books that offer only goodlooking recipes, this cookbook offers a revolutionary template for scheduling fun food themes for each night of the weekMonday is comfort food night, Tuesday is Italian night, Wednesday is fish night, and so on. With readily available ingredients in mind, this handy collection also provides fun and delicious recipes appropriate for every themehungry kids will look forward to a family dinner at home, especially when they know what to expect! Complete with tips to help every parent get organized, equip the kitchen, supply the pantry, involve other family members in the preparations, and forge family bonds around the dinner tablethis book arrives familytested and kidapproved.

Summary

Liz Edmunds is an instructor at Sur la Table and a cooking expert for busy families in need of a weekly dinner plan in their own homes. She lives outside Park City, Utah.

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144 pages Cooking / Courses & Dishes CKB003000 8.50 W | 8.50 H | 0.30 T 9W | 9H | 0T

Tastefully Small Finger Sandwiches Easy Party Sandwiches for All Occasions Kim Hendrickson

This contemporary take on a classic theme sets the stage for any occasionfrom baby showers to Super Bowl partieswith more than 50 flavorful fillings and sandwich styles, making this handy volume an indispensible resource. From simple knifecut sandwichesbuilt to impress in 10 minutes or lessto fancy layering and inlay techniques, this cookbook's clear, easy instructions and helpful illustrations take the guesswork out of creative entertaining and reveal the artistic cook's secret: what is beautiful is not necessarily hard to make. Recipes range from tiny twists on familiar favorites like teasmoked egg salad diamonds to striking originals like beef, apple, and watercress spirals.

Summary

Kim Hendrickson has catered for the Bizarre Food Show, New York Metropolitan, the Penguin Repertory Theatre, and Slangman's World, and is a regular presenter at the World Tea Expo, John Campbell Folk School, and culinary events throughout the New York area. She is the author of Tastefully Small Dessert Canapés and Tastefully Small Savory Bites. She lives in Pearl River, New York.

Author Bio

9780091932442 Pub Date: 9/29/09 Hardback

288 pages Reference REF000000 5.750 in W | 8.190 in H | 1.000 in T | 0.938 lb Wt 146mm W | 208mm H | 25mm T | 425g Wt

Red Sky at Night The Book of Lost Countryside Wisdom Jane Struthers

How to navigate by the stars, attract butterflies to a garden, build the perfect bonfire, and bake one's own breadan indispensable guide to everything people knew and loved before we went inside and turned on the TV In a world of traffic congestion, supermarket shopping, and 24hour internet access, it is easy to feel disconnected from the beauty and rhythms of the natural world. This is the book for anyone who has ever gazed in awe at stars in the night's sky, tried to catch a perfect snowflake, or longed for the comfort of a roaring log fire. Readers will learn how to predict the weather just by looking at the sky, how to forage for food, and how to make cider. From differentiating types of owls to gardening by the phases of the moon, and from curing a cold to brewing ale, this lovely guide is packed with instructions and lists, ancient customs, and old wives tales, making it an indispensable guide to countryside lore.

Summary

Jane Struthers is the author of The Palmistry Bible, Read Your Future, and Working with Auras. Author Bio


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The Hemingway Cookbook Craig Boreth

Ernest Hemingway's insatiable appetite for life was evident in his writing and was rivaled only by his voracious appetite for good food and drink. The Hemingway Cookbook collects more than 125 recipes from Hemingway's life and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac, Campfire Apple Pie, and Fillet of Lion washed down with Campari and Gordon's Gin or a cool Cuba Libre. The

Summary

pages are enriched by family photos; dining passages from stories such as A Moveable Feast, The Old Man and the Sea, and A Farewell to Arms; his short stories; personal correspondence; and even a contribution from his last wife, Mary. Collecting recipes from former Hemingway haunts, period cookbooks, and other sources, this book is an authentic recreation of the meals that so enriched Hemingway's literature.

Craig Boreth is the author of How to Iron Your Own Damn Shirt and How to Feel Manly in a Minivan and the owner of the Santa Monica Chocolate Company.

Author Bio



Kitchen Coquette The GoTo Guide for Those Random Life Scenarios When Food Is the Only Answer Katrina Meynink

A fresh, exciting, and stylish cookbook for young women

Not your typical breakfastlunchdinner format cookbook, this book knows that what you cook to fortify the soul is vastly different to what you might cook to impress a first date. It provides the recipes with the context, whether the reader wants to feed 10 hungry friends, the man of her dreams, or her lovely grandma; and it even provides a bite to eat for all those inspired inbetween moments. Whether it is the first dinner date at home (Crispy Blue Cheese Ravioli, Raddichio and Walnut Salad with Quince Dressing), the family reunion (BeerBattered Onion Halves with Chorizo, Feta and Olives), coping with heartbreak (Rose Vodka or Cinnamon Caipirinha), or cooking for potential inlaws (Caramelised Chipotle Chicken with Chipotle Glaze and Parsnip Fries), all occasions are covered in this funny, approachable cookbook. This goto guide gives cooks a sense of achievement, while embracing all those tearruined, sweatypalmed, and swearword fueled moments of lifeall while providing the dish that suits. Includes dual measures.

Summary

Katrina Meynink is a freelance food writer with a masters in gastronomy from Le Cordon Bleu. She is in her final stages of training to be a chef and Kitchen Coquette is her first cookbook.

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306 pages Cooking / Specific Ingredients CKB085000 8.500 in W | 10.000 in H 216mm W | 254mm H

The Passionate Vegetable (2nd Edition) Health Inspired Recipes to Revitalize Your Life for Vegetarians or Meat Lovers! Suzanne Landry

More than a cookbook, this revolutionary lifestyle guide reveals the pure simplicity and bountiful flavor of fresh vegetables with recipes that are easy and delicious. In addition to the seasonal and flavorful recipes, it boasts a simple guide to food nutrition, suggestions for healthy vegetarian meals, transition recipes for the diehard meat lover, pantry makeovers, and 145 tips and timesavers to make cooking fun again. It also outlines nutritional needs for vegetarians to flexitarian meat lovers and features delectable choices for gluten and dairyfree diets. With sections on discovering fresh herbs and spices, navigating the carbohydrate maze, and much more, the book help eaters dramatically improve health and energy to restore youthful vitality, end unnecessary cravings, and feel more satisfied with every bite.

Summary

Suzanne Landry is a celebrity chef, wellness educator, industry consultant, blogger, and certified Macrobiotic Cooking Teacher. Through her cooking school, Nature's Table, she has lectured and taught more than 8,000 students. She has appeared on TV and radio and has published numerous articles. She lives in Ventura, California.

Author Bio


128 pages Cooking / Courses & Dishes CKB079000 Series: Make Me 7.000 in W | 8.000 in H | 1.000 lb Wt 178mm W | 203mm H | 454g Wt

Soups More Than 50 Fresh and Easy Soup Recipes Murdoch Books

A new collection of flavorpacked soups that will take readers on a culinary journey with each new recipe

Appealing in both summer and winter, these soup recipes are versatile enough to act as appetizers or entrees. Chapters dedicated to healthy, quick, and traditional soups will cater to the health conscious, time poor, and flavor seeking. Recipes include Pumpkin Soup with Harissa; Easy Bouillabaisse; GreekStyle Lamb Meatball Soup; Goulash with Herb Dumplings; Mexican Cream of Corn Soup; Crab Bisque; and Cold Avocado Soup with LimePickled Onions. A basics section full of accompaniments will also help dress up basic soups with spice and seed sprinkles and croutons or make meals fun with grilled cheese. Includes dual measures.

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192 pages Cooking / Entertaining CKB029000 6.500 in W | 9.500 in H 165mm W | 241mm H

Meals in Heels Doahead Dishes For the Dinner Party Diva Jennifer Joyce

How to plan, cook, and present with style and ease, with plenty of time left over to slip on heels and pop on lipstick before guests arrive The author has drawn on her many years of successful soirees and laidback lunches to present timesaving tips and showstopping recipes for hostesses who want to actually enjoy their own dinner parties. She teaches readers how to do as much of the cooking and preparation beforehand as possible, so they can then relax, spruce up the house, and enjoy quality time with friends. There are recipes here that are perfect for all tastes and occasions, such as Barbecued Mussels with Tangy Pesto Dip; Crostini with Jamón, Goat's Cheese and Fig Jam; Rosemary and Olive Lamb Stew; and Peppermint Brownies. Filled with glamorous illustrations, this cookbook breaks each recipe into which steps can be done days ahead, the morning of, before guests arrive, and just before serving; and it offers suggestions to give each dish an elegant look. Includes dual measurements.

Summary

Author BioJennifer Joyce is a food writer, stylist, and chef whose books include Panini, Small Bites, and The WellDressed Salad. She grew up in rural Wisconsin and is now a Londoner who teaches weekly cooking classes and writes for BBC Good Food, Elle Decor, and the Telegraph. She has appeared on several cooking shows on the BBC, as well as NBC's Today show.


160 pages Cooking CKB000000 5.000 in W | 8.000 in H 127mm W | 203mm H

The Cooks' Book AgeOld Advice and Tips for the Kitchen Louise Dixon

The proper way to eat lobster, how to use different types of chillies, an explanation of different cuts of meat, how to infuse oils and vinegarsjampacked with useful hints, tips, wit, and wisdom, this celebration of food will delight and inspire the cook in every home Whether a cook wants to get back to basics, throwing away the convenience food and cooking some good old grub, or is simply interested in learning about the triedandtested methods used in the good old days, collected in this guide are the wisdom and advice of the trained chef. A treasure trove of information, this beautiful retrolook book will bring out the best in everyone in the kitchen. It includes advice on food hygiene, handling, and preparation; techniques and tricks to help bread rise and pies taste just like Grandma made them; old and surprising new uses for store cupboard staples; tips and tricks for successful jams, preserves, and pickles; storage and reheating advice; and, stories, anecdotes, quips, and quotes from food writers, gourmands, and chefs. Includes dual measures.

Summary

Louise Dixon is a cookbook editor. Author Bio


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Freeze & Easy Fabulous Food & New Ideas for Making the Most of Your Freezer Sara Lewis

How to make the most of the freezer, to save time and money

By cooking in bulk and freezing gluts, cooks can cut down on the cost of ingredients and the time spent in the kitchen, and this book explains how. It is packed with 100 delicious recipes, including Lentil and Venison Sausage Stew; Thai Coconut Fish Curry; Garlicky Stilton and Dauphinoise; Pear, Saffron and Ginger Tarte Tatin; Easy Spiced Banana and Apricot Bread; and Peach and Mascarpone Crumble Cake. All the basic recipes a busy cook needs can be found right here; for example a ragù sauce that can be frozen and then turned into numerous dishes. There are also recipes perfectly suited to cooking in bulkfor instance, why cook one lasagna when you can fit three in your oven and freeze two of them? Every recipe features health and safety advice on freezing, defrosting, and reheating, and there are ataglance charts of ingredients to show which ones can be frozen and for how long. Includes dual measures.

Summary

Author BioSara Lewis is the author of numerous cookbooks, including The Bread Book, 200 Chicken Dishes, and 200 Slow Cooker Recipes. She was the cooking editor for Practical Parenting magazine and is now a regular contributor to Slimming World magazine.


336 pages Cooking / Reference CKB071000 6.000 in W | 9.500 in H 152mm W | 241mm H

The Epicurean's Good Food Guide Buying and Using Ingredients from Around the World Roz Denny, Gordon Ramsay

A comprehensive and extremely useful reference packed with facts about the foods on sale today, from flour to herbs to meat to condimentswhat and how to buy, and how to look after and cook a vast array of ingredients

Most professional cooks are now emphasizing that it is not complexity and elaboration that make for great cuisine but the quality of ingredientssourcing the best produce at the right time of year, getting the best cut of meat and the freshest seafood, using the finest oils, vinegars, and spices. The difference between one variety of rice and another or one kind of olive oil and another can make or break a dish. With the revolution in fusion cuisine and molecular gastronomy and people's familiarity with foods and ingredients from around the world, supported by the increasingly broad range of supermarkets, the modern cook wants to know more about new ingredients and how to use them. This book leads the reader through the vast array of foods on sale, offering an AZ of every staple ingredient to be found in the modern cook's pantry: where to shop, what to select, and how to look after it and incorporate it into your cooking. The book also offers recipes to get the reader started with new ingredients.

Summary

Author BioRoz Denny is a cookbook author whose many titles include Vegetarian Kids' Cookbook and Vegetarian: 200 Classic Recipes. She has worked closely with many celebrity chefs including Michelinstarred chef Gordon Ramsay, assisting and coauthoring five of his books including Gordon Ramsay's Passion for Flavor. Gordon Ramsay is a Michelinstarred chef, bestselling author, and host of numerous cooking shows.


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160 pages Family & Relationships / Parenting FAM022000 5.000 in W | 8.000 in H 127mm W | 203mm H

Grandmother's Wisdom (2nd Edition) Good, Oldfashioned Advice Handed Down Through the Ages Lee Faber

How to banish moths from clothing, cook the perfect omelette, repot plants, keep fruit fresh, and all the other tips that grandmothers seem to just know Grandmothers have been handing out advice for centuries and their tried and tested methods are often the answer to many modern day problems. Did you know that malt vinegar and baking soda are as good as any branded cleaning product? That you can make your own delicious lemonade? That there's a shampoo that's perfect for your hair color? Or what the best way to banish nasty bruises and a nagging toothache is? This collection gathers all the recipes, tips, and good old common sense that grandmothers have learned and put into use throughout their lives. All the methods actually worknot an old wives' tale in sight! Charming, entertainingl and practical, this is the perfect gift for someone needing a little bit of Grandma's guidance. Includes dual measures.

Summary

Lee Faber is the author of Grandfather's Wisdom. Author Bio


176 pages Cooking / Regional & Ethnic CKB002000 7.500 in W | 10.000 in H | 1.980 lb Wt 191mm W | 254mm H | 898g Wt

Don't Cook the Planet Deliciously Saving the Planet One Meal at a Time Emily Abrams, Robert Kennedy Jr. SummaryChoosing meals prepared with fresh, natural ingredients isn't just healthy, it's good for the earth. In Don't Cook the Planet, author Emily Abrams and an allstar collection of chefs and ecoactivists share more than 70 delicious recipes as well as tips on how to minimize your carbon footprint. Each contributorincluding Stephanie Izard, Top Chef star and executive chef at Girl & the Goat; Chevy Chase; MasterChef judge and acclaimed chef Graham Elliot; actor Joshua Henderson; and many othersprovides easy, everyday ideas that will save you money and stock your kitchen with fresh, delicious foods while preserving the planet for generations to come. The author, an 18yearold activist, approaches sustainability from a personal perspective, striving to make changes that will impact her generation, and in so doing, has created a cookbook that explains how positive food choices significantly impact one's environment as well as one's health.

Emily Abrams is an 18yearold activist who has been involved in the movement to fight climate change since 2007. She lives in Deerfield, Massachusetts. Robert Kennedy Jr. is a radio host, an activist, and an attorney specializing in environmental law. He is the son of Robert "Bobby" Kennedy Sr., the former United States Senator for New York and the 64th U.S. Attorney General, and the nephew of former President John F. Kennedy.

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224 pages Cooking CKB000000 7.500 in W | 10.000 in H | 2.210 lb Wt 191mm W | 254mm H | 1,002g Wt

Guilty Pleasures Your Favourite Sweet & Savoury Indulgences in 130 Easy Recipes Matt Tebbutt

Peanut Butter and Pecan Pie, VodkaMarinated Steaktransform guilty pleasures into 130 easy, delicious recipes

We all know that a little bit of indulgence does you good. This cookbook takes your sneaky treats, like peanut butter, cream cheese, coffee, and even booze, and puts them center stage in 130 fun and delicious recipes. Enjoy great food such as Peanut Caramel Poached Pears; Cauliflower, Bacon & Chicory Soup with Dijon Mustard; Soy & Honey TeaSmoked Chicken; Green Tea Pancakes; Creamy Leek Risotto; Sticky Chicken Wings made with cola; Garlic & Almond Soup; Pork Ribs in Cardamon & Stout; and so much more. In a world where we have so many serious things to worry about, a bit of mild indulgence shouldn't be one of them. This is pleasure on a plate. Includes metric measures.

Summary

Matt Tebbutt hosts and cohosts several cooking shows. He owns and runs the acclaimed Foxhunter pub, for which he won AA Restaurant of the Year for Wales.

Author Bio



Four Kitchens Colin Fassnidge

With the help of this cookbook, even the most humble meal can be transformed into restaurantquality cuisine

Chef and restaurateur Colin Fassnidge leapt to prominence Down Under as the outspoken Irishman on Australian reality show My Kitchen Rules. His first book is an extension of what he's created in his restaurants, The Four in Hand and 4Fourteen. An introduction for each section provides insight into Colin's own inspiration, offers advice, and shares secrets to turn the modest homecooked meal into impressive restaurant fare. The style of food is predominantly drawn from 4Fourteen, an allday "Eating House" and bar, with an emphasis on share food, from small plates to whole animals. Includes dual measurements.

Summary

Colin Fassnidge has worked at some of Sydney's most acclaimed restaurants, including Banc and est. In 2003 he took over Four In Hand dining room, and in May 2012, he opened the Sydney dining hotspot 4Fourteen, which has already established itself as a favorite among food critics and patrons alike.

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The Original VW Camper Cookbook 80 Tasty Recipes Specially Composed for Cooking in a Camper Lennart Hannu, Steve Rooker, Susanne Rooker

As much a tribute to these legendary campers as a collection of outdoorfriendly recipes, this cookbook features instructions for more than 80 delicious dishes paired with shots of vintage VW campers ranging from a 1958 Westfalia and a 1969 kombi to a 1959 23window samba and a 1979 pop top. Designed to be prepared in a variety of rustic settings with minimal utensils, the recipes are organized by soups and salads, light bites, main courses, filling seafood, BBQ, and sweets, and include dishes such as Tuscany bean soup, avocado salad, Skagen sandwich, flaming beef stroganoff, fast wok noodles, spicy lime grilled prawns, baked bananas, pancakes, and hot cinnamon apples. True aficionados will be delighted by the cookbook's special holiday recipe for making a Christmasthemed gingerbread bus. A handy utensils icon on each spread identifies the tools required to make the dishes. In keeping with the cookbook's global contents, some recipes feature international measurements (gram, liter, and rasher), others identify traditional American measurements (tablespoon, teaspoon, and cup), and some cite those universally understood (a can, a pinch, and a slab).

Summary

Lennart Hannu is the owner of Origocom Repro AB, a printing and graphics design company whose clients include book, movie, and record companies. Steve Rooker is a professional chef. Susanne Rooker is a project manager in a newspaper company.

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VW Camper Cookbook Rides Again Amazing Camper Recipes and Stories from an Aircooled World Lennart Hannu, Lotta Hannu, Steve Rooker, Susanne ...

In this followup to the cult classic The Original VW Camper Cookbook, a fresh batch of amazing camper recipes are taken to the next level but remain realistic for camper cooking. The international recipes, drawn from VWenthusiasts worldwide, are designed to be easily tweaked and adapted to suit personal preferences. They cover twoburner camping meals, food for picnics, and great barbecue ideas. The stories come straight from van fans and their adventures, from road trips to restorations, in locations all across the world. A new section, "Bake and Take," provides recipes for sweet and savory pastries that can be made and baked before a tripideal for day trips, picnics, and first nights camping.

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Lennart Hannu is the owner of Origocom Repro AB, a printing and graphics design company whose clients include book, movie, and record companies. Steve Rooker is a professional chef. Susanne Rooker is a project manager in a newspaper company. They are the authors of The Original VW Camper Cookbook. Lotta Hannu has a passion for old VW buses and touring Europe with her familyLennart and their three children.

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160 pages Cooking CKB000000 Sales Restrictions: Canada only 7.000 in W | 9.500 in H | 1.410 lb Wt 178mm W | 241mm H | 640g Wt

Fairytale Food Enchanting Recipes to Bring a Little Magic to Your Cooking Lucie Cash

Mad Hatter's Teacakes, Snow Queen Cookies, Huff'n'Puff Porkadd a little magic to mealtimes with more than 60 simple recipes, each inspired by a different fairytale and with a lavish fullcolor, fullpage illustrations

If you fancy tucking into a steaming hot bowl of Princess & the Pea Soup, curling up by the fire with a cup of tea and a slab of Hansel & Gretel's House Gingerbread, or tickling your taste buds with a dollop of Tinkerbell's Trifle, then this is the cookbook for you. Once upon a time, a young(ish) maiden decided she was fed up with cooking the same old pasta bakes every night; she longed for some magic in her cooking. So she left her cozy cottage (London apartment), pen and paper in hand, and set off to find inspiration in the land of fairytales. For months and months she toiled, visiting bestloved characters; some were wonderfully sweet and generous, others were a bit grumpy and a little scary, but they all gave her ideas, tips, and the confidence to create her very own delicious recipes. Includes metric measures.

Summary

Lucie Cash is a debut cookbook author. Author Bio


144 pages Crafts & Hobbies CRA000000 8.000 in W | 10.000 in H | 1.410 lb Wt 203mm W | 254mm H | 640g Wt

Everything Oz Make Munchkin Placecards, Over the Rainbow Cake, "I'm Melting" Witch Candles, and Much More Christine Leech, Hannah ReadBaldrey

L. Frank Baum's classic tale The Wonderful Wizard of Oz provides the inspiration for this creative collection of more than 50 projects to make and bake, ranging from a dressup Dorothy doll and Toto's dog coat to the Tin Woodman's heart garland, the Cowardly Lion's glove puppet, and squashed Wicked Witch cupcakes. Filled with original and playful ideas for the eclectic craft lover, this enchanting book perfectly captures the magical essence of this faraway land. Everything Oz is brimming with new and innovative projects to eat, drink, wear, and display, inviting readers to bring the Emerald City and other Oz whimsies to their own homes and events.

Summary

Christine Leech is an art director with more than 15 years of experience in designing and art directing magazines. She has worked on publications that include Fabulous, Look, Marie Clare, and New Women, and she contributed to the launch of Hobbycraft Magazine.

Hannah ReadBaldrey is a props and fashion stylist who has worked with leading international publications including Cath Kidston, Elle, Red, and Vogue magazines. She also works with craft superstore Hobbycraft on ideas and themes for its magazine and website.

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244 pages Cooking / History CKB041000 Series: Vintage Living 7.000 in W | 9.000 in H | 1.050 lb Wt 178mm W | 229mm H | 476g Wt

Rosie's Riveting Recipes Comfort Foods & Kitchen Wisdom from 1940s America Daniela Turudich

From an era when American women pulled up their trousers, slipped on their gloves, and stepped up to the plate comes this intriguingly hip companion to the ultimate 1940s kitchen. More than 200 recipesfrom cooking goodies for soldiers to recreating dazzling libationsand timeless tips on how to recapture the cool charm of the '40s kitchen fill this delectable guide to one of the most innovative times in home economics. Based on recipes and tips compiled from period sources and magazines, this resource includes advice for creating lovely desserts and balanced meals on a strictly rationed, shoestring budgetproving that what worked for the resilient women of World War II is just what is needed for today's girl (or boy) on the go.

Summary

Daniela Turudich is an avid researcher of historical trends, styles, and fads and the author of the Vintage Living series, which has been relied upon as sourcebooks by film and television designers, academics and historians, and professionals and novices alike. She lives in Long Beach, California.

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160 pages Cooking / History CKB041000 5.000 in W | 8.000 in H 127mm W | 203mm H

Eating for Victory (2nd Edition) Healthy Home Front Cooking on War Rations Jill Norman

A nostalgic collection of Ministry of Food leaflets, featuring advice on everything from onepot meals to how to preserve tomatoes

Food rationing was introduced in England in January 1940 after supply ships were attacked by German Uboats. The first food items to be rationed were butter, sugar, bacon, and ham, though restrictions were also eventually placed on meat, fish, jam, biscuits, cheese, eggs, and milk. In response, the Ministry of Food produced a series of "Eating for Victory" pamphlets that advised the general public on how to cope with these shortages. Designed to lift spirits in a time of shortage, these jolly leaflets contained a variety of recipes and cooking advice ranging from how to make steamed and boiled puddings and hints on how to reconstitute dried eggs. For all the hardship that rationing brought, the food restrictions resulted in many people eating more healthily than ever before. A nostalgic look back at one of the most difficult and yet healthiest times in history, this quaint collection is also a relevant guide to good eating today. Includes Imperial measures.

Summary

Jill Norman is a noted chef and the author of The Cook's Book and Herb and Spice. Author Bio


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After Toast Recipes for Aspiring Cooks Kate Gibbs

Finally, a cookbook that answers the question all aspiring cooks askwhat can I cook once I've mastered toast? The essential young person's guide to real, and really awesome, food.

Toast is the entry into the kitchen for many cooksthe dish a young cook first learns not to burn, or that they make when there is nobody around to cook for them. It's a reliable culinary introduction. But what comes next? Taking aspiring cooks into the kitchen fray, this cookbook shows young adults what to eat and how to cook. Distilling culinary advice from her own upbringing, the author offers mustknow tricks for the newtocooking, modernizes classics, and inspires an interest in healthy cooking. Recipes for crunchy, fried mozzarellastuffed croquettes; French roast chicken; mini cheeseburgers; and proper salads meet ideas for sprawling weekend feasts. This book raises the bar for the packed lunch, serves up new ideas on snacks, shows teens and 20somethings what to cook for friends or mom, and puts an end to endless fridge searches by answering the

Summary

perpetual question "What can I eat?".

Kate Gibbs is an established food and travel writer, journalist, cookbook author, and the granddaughter of Author Bio

Australian cooking legend Margaret Fulton. She writes regularly for Australian Gourmet Traveller, the Sydney Morning Herald, and the Wall Street Journal.



Around the World in 80 Dishes Classic Recipes from the World's Favourite Chefs David Loftus, Jamie Oliver

One of the world's leading food photographers brings together some of the world's greatest chefsincluding Jamie Oliver, Heston Blumenthal, and Nigella Lawsonin a treasuretrove of treats from the four corners of the globe David Loftus is one of the world's leading food photographers: on the road 350 days of the year, camera in hand, shooting top chefs and their wonderful dishes from Battersea to New York to the Bahamas. Now he shares the most delicious cuisine he has come across on his travels with 80 recipes from the world's favorite chefs, in a collection following in the footsteps of Phileas Fogg and his famous Grand Tour, taking in Europe, the Middle East, Asia, and America. These mouthwatering recipes come from international chefs and writers including Jamie Oliver, Nigella Lawson, Gennaro Contaldo, Heston Blumenthal, and Atul Kochhar. Whether the recipes come from streetsellers or Michelinstarred restaurants, the dishes all evoke a taste of the places from which they hail, from Sybil's Sticky Orange, Kashmiri Chilli & Vodka Cake to Andaman Island Squid and Pineapple. Rich with the stories behind the recipes and impeccably stylish with arresting bellyband, ribbon, and illustrated endpapers, this is a dream anthology for committed cooks and amateurs alike. Recipes include dual measurements.

Summary

David Loftus is one of the most talented and respected photographers in the world. He has won numerous awards, and has worked as a food photographer with many of the greatest contemporary chefs including Jamie Oliver, Nigella Lawson, Heston Blumenthal, and Gordon Ramsay. He also shoots fashion, portraits, and landscapes, and directs commercials and short films. Jamie Oliver is a TED Prizewinning chef, author, and the star of Jamie Oliver's Food Revolution on ABC.

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320 pages Biography & Autobiography BIO000000 4.938 in W | 7.750 in H | 0.810 lb Wt 125mm W | 197mm H | 367g Wt

Under a Mackerel Sky Rick Stein

The wry, perceptive and brilliantly evocative memoir of one of Britain’s bestloved cooks.

Summary

“All men should strive to learn before they die what they are running from and to, and why.” Rick Stein’s childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children muchloved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents’ Cornish barn. But everpresent was the unpredictible mood of his bipolar father, with Rick frequently the focus of his anger and sadness. When Rick was 18 his father killed himself. Emotionally adrift, Rick left for Australia, carrying a suitcase stamped with his father’s initials. Manual labour in the outback followed by adventures in America and Mexico toughened up the naive public schoolboy, but at heart he was still lost and unsure what to do with his life. Eventually, Cornwall called him home. From the entrepreneurial days of his mobile disco, the Purple Tiger, to his first, unlikely nightclub where much of the time was spent breaking up drinkfuelled fights, Rich charts his personal journey in a way that is both wry and perceptive; engaging and witty.

RICK STEIN’s passion for using goodquality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as

Author Bio

presenting a number of television series, he has published many bestselling cookery books, including French Odyssey, Coast to Coast, Far Eastern Odyssey and Rick Stein’s Spain. Rick is a firm supporter of sustainable fishing techniques and farming, which he strives to maintain in Padstow, Cornwall, where he runs an acclaimed restaurant and a seafood cookery school, as well as a delicatessen, patisserie and hotel. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow and Australia, where he opened a restaurant, Rick Stein at Bannister’s, in 2009.

Other Formats Canadian Edition 10/22/2013 $36.95 9780091949907 Canadian Edition 9/1/2013 $27.95 9780091957018

9780989441810 Pub Date: 6/3/14 $39.00 Discount Code: SPT Hardback / Cloth over boards

280 pages Travel / Special Interest TRV001000 10.500 in W | 9.250 in H | 3.060 lb Wt 267mm W | 235mm H | 1,388g Wt

Forks A Quest for Culture, Cuisine, and Connection. Three Years. Five Continents. One Motorcycle. Allan Karl

Why would someone sell nearly everything he owns, then pack up and travel for three yearsaloneon a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce. Allan looked at these forks in the road of his life as an opportunity to both follow a lifelong dream and pursue his passions. He hopped on his motorcycle and traveled around the world. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journeyto share the truths he'd uncovered and the lessons learned during his adventure around the world. Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection. FORKS brings the world to your table: An aroundtheworld adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes. "Even though I set out on his journey alone, I was never alone. If I was ever lost, lonely or hungry, I would turn around and always find someone there." The real truth is that it's easy to connect with peoplehumanityeven in the most challenging situations. Like when he was ordered into the Colombian jungle at gunpoint, or when he crushed his leg in the middle of nowhere in Bolivia, or how he had to beg the governments of Syria and Sudan to let him across their borders. Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others.

Summary

Author Bio


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128 pages Cooking / Courses & Dishes CKB064000 Series: Make Me 7.000 in W | 8.000 in H | 1.000 lb Wt 178mm W | 203mm H | 454g Wt

Pizza More Than 50 Sensational Recipes for Pizza Lovers Murdoch Books

Pear, Prosciutto, Blue Cheese & Walnut Pizza; Mixed Mushroom & Asparagus Pizza; Chorizo Pizza Rolls; and Ricotta, Spinach & Bacon Pizza Pie

Packed with delicious, easytofollow recipes, this collection will turn any home kitchen into an Italian pizzeria. From classic margherita and fourcheese toppings to exciting contemporary flavor combinations, there are pizzas to suit everyone. Those looking for fresh and flavorful or very simple options will also appreciate the selection of healthy and "cheats" pizzas. A basics section including pizza doughs and sauces forms the foundation for all the recipes, and can be used for inspiration to create new and individual pizzas. Includes dual measures.

Summary



640 pages Cooking / Regional & Ethnic CKB047000 7.500 in W | 10.000 in H 191mm W | 254mm H

Stefano Manfredi's Italian Food Over 500 Recipes from the Traditional to the Modern and from the North to the South of Italy Stefano Manfredi

Charting the best traditions and flavors across Italy, this cookbook looks at each region's signature dishes and reinvents them with fresh, contemporary interpretations

In 1961 the Manfredi familyfather Luigi, mother Franca, and sons Stefano and Francoarrived in Australia from Lombardy in the north of Italy. Stefano brought the food and memories from the kitchen of his mother and grandmother, one of Lombardy's finest cooks, to his new home. Manfredi has been an awardwinning chef and restaurateur since the early 1980s, and this magnificent volume is the culmination of Stefano's culinary journey, chronicling the food and wine from each Italian region and the dishes that make them famous. With more than 500 recipes from the traditional to the modern, this monumental and definitive cookbook will become an instant classic. Includes dual measures and placeholder ribbon.

Summary

Stefano Manfredi is one of Australia's leading exponents of modern Italian cuisine. He first opened The Author Bio

Restaurant Manfredi in 1983, which a decade later earned the coveted three hats by the Sydney Morning Herald's Good Food Guide. His inclusion as one of Italy's internationally recognized chefs in the first English translation of The Silver Spoon firmly cemented his reputation as a leader of Modern Italian cooking.


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200 pages Cooking CKB000000 Sales Restrictions: Canada only

The Top One Hundred Pasta Sauces Diane Seed

With rich flavours bursting from simple ingredients, authentic Italian pasta is always a delight. The scent of torn basil leaves; the sizzle of panfried prawns; the sight of an olivestudded spaghetti alla puttanesca: pasta sauces envigorate all the senses. These classic flavours are always tempting, but there is so much more to savour have you tried walnut, pumpkin or lamb pasta? Diane Seed, a resident in Italy for over 40 years, shares the one hundred best ever recipes for pasta sauces from all over the country. With recipes that are simple and extravagant, classic and innovative, this seleccione is as wideranging as Italian culture itself. Yet it is the subtleties that make all the difference: Diane Seed unveils when to add your cheese, and how to get the perfect amount of sauce, to turn your pasta into real Italian cuisine. This charming book, trusted by many for over 25 years, is now being reissued in a beautiful new design as a part of Square Peg's Cookery Classics collection.

Summary

DIANE SEED, internationally renowned cookbook writer, lives in Rome, Italy, where she runs a cooking school. Author Bio


208 pages Cooking CKB000000 5.310 in W | 7.310 in H | 0.500 in T 135mm W | 186mm H | 13mm T

100 Pasta Recipes My Kitchen Table Antonio Carluccio

A leading authority on Italian food celebrates a staple of the cuisine Antonio Carluccio's passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes. Recipes include Sardinian Risotto, Vermicelli with Clam Sauce, Baked Chickpea Gnocchi, and Fettucine Verdi with Walnut Sauce. Includes dual measurements.

Summary

Antonio Carluccio is a restaurateur who has written 13 books, including the The Complete Mushroom Book and Author Bio

An Invitation to Italian Cooking.


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Gastronomy of Italy Anna Del Conte, Laura Edwards

Revised, updated, and illustrated with new photography, this is the seminal work on Italian cookingits regions, ingredients, and techniques This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes, and techniques for a new generation in her comprehensive explanation of its culinary terms. The 200 recipes include the great dishes from every major region of Italy. Variations on the classicspasta, polenta, gnocchi, risotto, and pizzassit alongside Anna's recipes for versions of Italian favorites, such as peperonata, lamb fricasee, and ossobucco. Specially commissioned photographs of the dishes and illustrations of the ingredients and techniques make this a truly unique and invaluable book. Includes dual measures.

Summary

Anna del Conte was born in Milan. Her books include Classic Food of Northern Italy, which won the Guild of Food Writer's Book Award, and The Edible Mushroom Book. In 1994 she won the prestigious Premio Nazionale de Cultura Gastronomica Verdicchio d'Ora Prize for dissemination of knowledge about authentic Italian food. In 2010

Author Bio

she won the Guild of Food Writers Lifetime Achievement Award. Laura Edwards is the photographer for Kitchin Suppers.



Gino's Italian Escape 100 Recipes to Help You Eat Like You're in Italy Gino D'Acampo

A celebration of the very best Italian food, always focusing on flavor rather than complicated techniques or ingredients

Discover the secrets of real Italian food with Gino D'Acampo as he captures the flavors, smells, and tastes of his homeland in more than 100 deliciously simple recipes. From muchloved pizza, pasta, and antipasti dishes, to Gino's classics with a twist such as Honey & Rosemary Lamb Cutlets and Limoncello Mousse, this book is packed with mouthwatering favorites that will soon have readers cooking and eating like true Italians. Includes metric measures.

Summary

Gino D'Acampo is the author of Buonissimo!, The Italian Diet, and Pasta Italiana. Author Bio


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One Pot French JeanPierre Challet, Jennifer Decorte, Julian Arms...

For the everyday chef who wants to try French cooking, but is intimidated by the heft and complexity of more classical titles on the subject, One Pot French is the perfect culinary companion. Master chef JeanPierre Challet brings both style and simplicity to more than 100 recipes from one of the world's most delicious cuisines. Covering all the basic stocks and sauces of French cooking, the book then covers soups, salads, and sandwiches; eggs and cheese; and main courses and desserts while providing encouragement and inspiration for readers as they develop and hone their culinary skills.

Summary

JeanPierre Challet is an internationally renowned chef who studied culinary arts at the Ecole Hoteliere et de Tourisme Paul Augier in Nice. He is the owner and head chef of Ici Bistro, an acclaimed restaurant in Toronto. Jennifer Decorte is a professional chef who graduated from the prestigious Cordon Bleu Culinary Arts Institute.

Author Bio

They both live in Toronto. Julian Armstrong is the food editor for the Montreal Gazette and the author of A Taste of Quebec. She lives in Montreal.


256 pages Travel / Europe TRV009050 6.750 in W | 8.750 in H 171mm W | 222mm H

28 Days in Provence Food and Family in the Heart of France Shannon Bennett

A rich journey into the heart of French cuisine, this account reengages with Provence's culinary tradition to inspire Francophiles and food lovers alike. Exploring village markets, cooking with local and seasonal produce, learning classic food techniques, and soaking up the culture are all part of the daily life of a chef and his family on holiday. What began as a diary has become a beautiful record of regional food, including more than 80 original recipesSlowcooked Duck with Honey and Thyme, Lamb Cassoulet with Preserved Lemons, Artichoke Stuffed with Ratatouille, and Figs Wrapped in Olive Oil Brioche, to name a few. To round out this luscious feast, the book offers many other tips and treasures, such as overviews of the region's wines as well as a personal guide to the best restaurants and hotels.

Summary

Shannon Bennett is the chef and owner of the acclaimed Melbourne restaurant Vue de Monde. He is the author of Shannon Bennett's France and Shannon Bennett's Paris.

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256 pages Cooking CKB000000 7.800 in W | 9.960 in H | 1.060 in T | 2.680 lb Wt 198mm W | 253mm H | 27mm T | 1,216g Wt

Mange Tout Bistro Cooking With a Modern Twist Bruno Loubet

“The most exciting comeback since Jesus appeared on the road to Emmaus just hours after the Crucifixion.”—Giles Coren Bruno Loubet is a legend in the food world. His cooking is sublime and unique, drawing on the classics of the French bistro menu but with each dish given a modern twist. Mange Tout is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world. With recipes for his signature dishes including Beetroot ravioli, Maplecrisp duck breast, Indochine braised beef with mango and Prune and armagnac sticky pudding, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair. With pictures by acclaimed food photographer Jonathan Lovekin, whose work features in both Plenty and Jerusalem.

Summary

Born in Bordeaux, BRUNO LOUBET first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide’s Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelinstarred Manoir aux Quat’Saisons. He returned to London as Head Chef at the Four Seasons, Inn on the Park, where he earned a Michelin star within the year, before opening Bistrot Bruno in Soho (The Times Restaurant of the Year 1993). Following the success of Bistrot Bruno, he opened L’Odeon in 1995 (The Times Restaurant of the Year 1996). In 2001 Bruno moved with his young family to Brisbane, Australia. He returned to London in summer 2009, helping Pierre Koffmann run his near legendary popup restaurant on the roof of Selfridges, before opening Bistrot Bruno Loubet at The Zetter Hotel in February 2010.

Author Bio


224 pages Biography & Autobiography / Personal Memoirs BIO026000 5.000 in W | 8.000 in H | 0.860 lb Wt 127mm W | 203mm H | 390g Wt

The Cheese and I An Englishman's Voyage Through the Land of Fromage Matt Feroze

How a British accountant went on sabbatical to chase a cheese dream, and ended up France's most talented cheesemaker

Matt Feroze had a rather unusual dream: to become a cheesemonger in the highly competitive French cheese industry. To accomplish this, however, he would have to make huge sacrifices: give up a good job as an accountant in England and say goodbye to his friends and family, moving to a country in which he struggled with the language and knew next to nothing about the profession he wished to enter. Yet only a year later he was being crowned Champion de France des Fromagers, beating veteran French cheesemongers to the title and opening up a wealth of new opportunities for himself. Here is the remarkable story of how he pulled off such an incredible feat. This inspirational tale of how one man sacrificed so much to realize his goal proves that, with enough determination, it is possible to achieve anything you desire.

Summary

Matt Feroze worked as an accountant in London until, in 2011, he gave it up to explore France and his passion for cheese.

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128 pages Cooking / Specific Ingredients CKB096000 5.250 in W | 6.750 in H | 0.300 lb Wt 133mm W | 171mm H | 136g Wt

Everyday Cheesemaking How to Succeed at Making Dairy and Nut Cheese at Home K. Ruby Blume

The only book with dairy and vegan options, this doityourself handbook introduces and instructs readers on the essential concepts, necessary equipment, and key ingredients to make delicious cheese at home that everyone can succeed at easily. Beginning with the basics of cheesemaking and a discussion on the ethics of cheese and proper sanitization techniques, the book then covers a wide rage of homemade cheese options, from international favorites such queso fresco and mozzarella to soft and hard classics such as blue cheese, ricotta, and brie. More then just a roadmap to making cheese, this book also provides readers with numerous dairy projects to try their hand at, include yogurt, sour cream, cream cheese, buttermilk, and milk shakes. With clear instructions, humorous stories, dozens of recipes as well as information on running a small home goat dairy and nondairy cheese recipes, Everyday Cheesemaking is a must read for anyone wanting to get started and impress their friends and family with delicious homemade cheese.

Summary

K. Ruby Blume is an urban farmer and the founder of the Institute of Urban Homesteading, a school that offers Author Bio

classes on urban sustainability. She is the coauthor of Urban Homesteading: Heirloom Skills for Sustainable Living. She lives in Oakland, California.



My Barcelona Kitchen Eating, Living and Dreaming in Spain Sophie Ruggles

For lovers of Spanish food, more than 140 recipes, from Sweet Red Piquillo Peppers Stuffed with Crab to SlowBaked Lamb Shoulder with Garlic Mayonnaise to Coffee & Cognac Flans with Pistachio Praline

Sophie Ruggles brings to life this vibrant city with her colorful collection of recipes, stories, and images, sharing her quirky insights and personal cooking touches, as well as her understanding of the heartwarming and approachable local cuisine that made her fall in love with the place and its food. This collection will inspire readers to discover the traditional and contemporary culinary diversity Spain has to offer, from Sophie's take on authentic alioli, a hearty Catalan fishermen's stew, and meltinthemouth baked caramel custard, to irresistible tapas treats, including the guaranteed lifechanging taste sensation of Bombas de bacalao, and much more. Includes a black placeholder ribbon and dual measurements.

Summary

Sophie Ruggles is the former proprietor of EMU Bar, Barcelona's first Australasian eatery. She now provides informal cooking classes for visitors to Barcelona looking for a handson food experience of the local cuisine.

Author Bio


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The Buenvino Cookbook Recipes from Our Farmhouse in Spain Jeannie Chesterton, Sam Chesterton, Tim Clinch

Using ingredients native to Spain's Andalucía, this is an original take on classic Spanish and Mediterranean dishes

For more than 30 years, Jeannie and Sam Chesterton have lived high in the hills of Spain's western Andalucía at Finca Buenvino, their welcoming pink farmhouse, which they have run as a guesthouse, achieving international acclaim for their cooking and their cooking courses. Drawing on local ingredients like pork, sherry, Serrano ham, chestnuts, olives, scented honey, and the wild mushrooms that abound in the local countryside, this book encapsulates the real essence of what makes this place so special. The book will transport readers to their little corner of paradise through delicious recipes and stunning photographs. Includes metric measures with a conversion chart.

Summary

Jeannie Chesterton received a Cordon Bleu training, after which she cooked the Bollinger directors' lunches, ran a chalet in the Alps, and cooked for house parties at remote lodges in the Scottish Highlands. She taught cooking in Hong Kong, and opened and managed a wine bar there before returning to Scotland. Sam Chestertonlearned to cook in his early teens. Sam and Jeannie created Finca BuenVino Bed and Breakfast.Tim Clinch is a photographer whose work has been featured in a variety of magazines, including Conde Nast Traveller,

Author Bio

Forbes Life, Town & Country, Food Illustrated, House & Garden, and Traditional Home.



The Little Tapas Book More Than 60 Tempting Little Snacks

A handsome book, with padded cover, of tempting small Spanish plates Tapas, or little snacks, may have originated in Spain, but the custom of lingering over three or four delectable mouthfulsscallop fritters, perhaps, or chili olives, saywith a glass of wine or two has been happily embraced in countries all around the world. With more than 60 recipes to choose from, inspired by Spanish cuisine and many others, this book filled with goodies will keep the tradition alive and well. Recipes are divided into meat (Mushroom and Prosciutto Skewers or Ham and Olive Empanadillas), seafood (Fish and Cumin Kebabs or Grilled Prawns with Tequila Mayonnaise), and vegetarian (Fried Chickpeas, Potatoes in Spicy Tomato Sauce, or Olive Basil Cheese Spread). Choose a few, or make a meal of them. Includes dual measures.

Summary



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The Real Taste of Spain Recipes Inspired by the Markets of Spain Jenny Chandler

More than 100 modern and traditional recipes for authentic Spanish dishes based on fresh, seasonal ingredients are adapted for the home kitchen From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of Spanish life and cuisine. These dishes are based on the everyday foods of Spain that are central to good home cookingplump tomatoes, fresh fish and vegetables, ripe fruits, tasty cheeses, and perfectly cured meats. With more and more people trying to eat a varied and healthy diet, this illustrated cookbook and reference combines this demand with Spain's everincreasing popularity. Jenny Chandler has divided the book by the stalls of the local market: shellfish and fresh fish, poultry and game, meat, cereals and legumes, olives and spices, vegetables, fruit, and dried fruit. Each section includes quick tapas, smaller dishes, and main meals. Jenny brings the vitality of the market to life with introductions to each stall and explanations of the products. She also includes traditional cooking techniques and easy variations. Includes dual measures.

Summary

Author BioA longtime lover of Spanish cuisine, Jenny Chandler is a chef, a cooking instructor, and the author of The Food of Northern Spain.


288 pages Cooking / Regional & Ethnic CKB055000 7.580 in W | 9.900 in H | 0.870 in T | 1.934 lb Wt 193mm W | 251mm H | 22mm T | 877g Wt

Moro: The Cookbook Samantha Clark

Samuel and Samantha Clark share a passion for the intense flavours of the food of Spain, North Africa and the Eastern Mediterranean. The word "Moro", meaning "Moor" in Spanish, encapsulates much of their style of cookinga heady blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces, slowcooked earthy stews and delicate flavourings. Sam and Sam Clark are the chefowners of Moro, one of London's most talkedabout restaurants. In Moro: The Cookbook, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes for home cooking. Authenticity is the key and their food remains true to the origins of each dish. Most of these recipes are very simpleit is the resulting flavours that are wonderfully complex.

Summary

Samuel and Samantha Clark are husband and wife who have both cooked at leading restaurants such as The River Café. Sharing a passion for the Moorish regions, they opened Moro in London in 1997. The restaurant has enjoyed unequalled reviews and accolades.

Author Bio


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320 pages Cooking CKB000000 7.500 in W | 9.910 in H | 1.050 in T | 2.138 lb Wt 191mm W | 252mm H | 27mm T | 970g Wt

Casa Moro: The Second Cookbook Samuel Clark

The exotic culinary traditions of southern Spain and the Muslim Mediterranean are passionately presented by two of London's top restaurateurs. The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, particularly the exotic flavours of Spain and the Muslim Mediterranean. The Moro is one of the most talkedabout restaurants in London, winning the Time Out and BBC awards for Best New Restaurant, in 1998. Its spinoff publication, Moro: The Cookbook, went on to be a huge success, with its passionate insight into this littleknown culinary tradition. Now, taking the range of flavours beyond those covered in the first book, Casa Moro introduces an impressive quality and diversity of recipes that are fully accessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan zucchini salad Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry; and Chestnut, almond and chocolate cake. In Casa Moro, Sam and Sam Clark have created fresh and dynamic dishes that reflect their restaurant's everchanging menu. Much more than a simple catalogue of recipes, Casa Moro evokes the Clarks's extensive travels in Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition. From the Hardcover edition.

Summary

Samuel and Samantha Clark, who are husband and wife, share a passion for the Moorish regions. They both cooked at leading London restaurants before joining forces to open Moro restaurant in 1997. From the Hardcover edition.

Author Bio

Other Formats



Colour of Maroc A Celebration of Food & Life Rob Palmer, Sophie Palmer

A sumptuous collection of delicious Moroccan recipes, both traditional and contemporary, interwoven with stories and anecdotes inspired by people, food, and travel experiences

Unveil Moroccan cuisine, both traditional and contemporary, that is brimming with flavor. Photographer Rob Palmer and his wife Sophia venture to the heart of Morocco to rediscover Sophia's rich heritage of food and people. Their passion for Morocco is a delight to share as they are guided by Sophia's friends and family through overflowing cities and remote dusty villages, exploring this country of vitality and contrasts. Through their eyes, Morocco dazzles with life and color, and offers up an inspiring collection of more than 70 recipes bursting with flavor, from rich Berber tagines, Arabicinfluenced b'silla, and couscous from the Ottoman Turks, to today's urban "Nouveau Marocain" where French techniques and flavors meld with traditional Moroccan recipes. Includes dual measures, placeholder ribbon, and small booklet inserts containing stories.

Summary

Rob Palmer shoots a range of work for lifestyle, food, and advertising clients. Sophia Palmer's marketing and communications career has taken her across the world over the past 12 years, working as an account director for big advertising agencies to marketing director of some top luxury brands.

Author Bio


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Grandma Elmaleh's Moroccan Cookbook Lisa Elmaleh Craig

A treasure trove of recipes, anecdotes, and food facts based on MoroccanJewish cooking which was described by the New York Times food critic in 1970 as "home cooking that a Sultan would envy" For more than 50 years Sarah Elmaleh, the MoroccanJewish mother of a large immigrant family in Brooklyn, cooked sumptuous meals for family and friends. Her unique blend of Jewish and Moroccan cooking produced hundreds of recipes, most of which she kept in her head, until her granddaughter, Lisa Elmaleh Craig, sat her down and made her divulge her culinary secrets. This charming book combines recipes, reminiscences, and research with the author's own line drawings and color plates, to provide a verbal feast for the foodoriented reader as well as recipes ranging from a simple breakfast to a family feast. Includes dual measurements.

Summary

Lisa Elmaleh Craig grew up watching her grandmother cook delicious food for her family and friends. When she grew up she felt these recipes were too good to keep in the Elmalah family, so she worked with her grandmother to write this book.

Author Bio



Ukutya Kwasekhaya Tastes from Nelson Mandela's Kitchen Xoliswa Ndoyiya, Anna Trapido

A collection of favorite recipes by Nelson Mandela's personal chef, this book contains the food served to visiting heads of state, celebrities, and politicians for more than 20 years. Featuring some of the former South African president's favorite meals, including samp and beans, farm chicken, and tripe, this cookbook also features paella, periperi chicken, prawn curry, and a myriad of other delights. With simple, delicious, and nourishing recipes, it will interest those who wish to prepare meals that are both elegant and healthy. Handwritten notes from Mandela and Oprah Winfrey are also included.

Summary

Xoliswa Ndoyiya is Nelson Mandela's personal cook. Anna Trapido has worked as a cook in hotels and restaurants in South Africa, Switzerland, England, and India. She is a food writer, a radio and television

Author Bio

broadcaster, and the author of Hunger for Freedom and To the Banqueting House: African Cuisine and Epic Journey.


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400 pages Cooking / Regional & Ethnic CKB090000 9.000 in W | 11.250 in H | 1.000 in T 229mm W | 286mm H | 25mm T

Southeast Asian Flavors Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore Robert Danhi, Martin Yan, Jay Weinstein

Demystifying Southeast Asia's cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.

Summary

Chef Robert Danhi, with 25 years in the culinary world as a restaurant chef, culinary educator at the CIA, and Author Bio

R&D around the globe is now leading Chef Danhi & Co. Author of a James Beard Nominated cookbook Southeast Asian FlavorsAdventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore also the winner of the Gourmand "Best Asian Cookbook" and Finalist for "Best Asian Cookbook in the World" in 2009 Currently Robert is writing his next book Easy Thai Cooking (Tuttle, Nov. 2011) and continues to write for leading food publications around the globe. Martin Yan is the celebrated host of various international cooking shows, a highly respected food consultant, and a cooking instructor. He is the author of Chinese Cooking for Dummies, Martin Yan's Asian Favorites, Martin Yan's Feast, and Martin Yan's Quick & Easy. He lives in San Mateo, California. Jay Weinstein is the author of A Cup of Comfort Cookbook, The Ethical Gourmet, and The Everything Vegetarian Cookbook. He lives in New York City.



Rick Stein’s Far Eastern Odyssey 150 New Recipes Evoking the Flavours of the Far East Rick Stein

Rick has visited traditional familyrun restaurants, street vendors, floating markets, night markets, fishing villages, and the local cinnamon and rice farmers to learn about the authentic food of the Far East, and to sample the delicious spectrum of flavors In Vietnam, Rick Stein tracks down the best recipe for pho, a searing soup of vegetables, shrimp, chilli and fresh mint; in Cambodia he makes kroeung, a kind of aromatic curry; and he samples jhol, a light fish stew, in Bangladesh. Traveling on through Thailand, Sri Lanka, Malaysia, and Indonesia, he enjoys (and shows readers how to make) an array of inspired dishes. More than 150 new recipes, divided by country, are each complemented by Rick's colorful travel anecdotes and stunning location photography. From Thailand, he offers Oyster Omelettes and Green Papaya Salad. Malaysian dishes include Malaysian Fruit Salad with Tamarind, Chili, and Palm Sugar Dressing. Sri Lankan recipes include Potato Mustard Curry and White Pumpkin Curry. This lavish and unique collection evokes the magic of bustling markets, exotic locations, and exciting flavors.

Summary

Author BioRick Stein is a chef, restaurateur, television host, and author. His other titles include Rick Stein's French Odyssey and Rick Stein's Seafood, which won the coveted James Beard Foundation Cookbook of the Year Award.


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The Cultural Revolution Cookbook Simple, Healthy Recipes from China's Countryside Sasha Gong, Scott D. Seligman

In 1969, millions of Chinese teenagers were forced from their homes in the city in order to live and work in the countryside as part of China's Cultural Revolution. The work was backbreaking and rations were tight, but Sasha Gong has fond memories of learning to make simple, delicious country cooking. A collection of delectable, healthy, and easytomake Chinese recipes from the villages interspersed with a personal narrative and bits of historical context, this cookbook contains authentic Chinese dishes ranging from honeybraised duck to stirfried rice made from ingredients found at local grocery stores. Chinese history buffs and foodies alike will enjoy discovering the integral connection between Chinese culture and food.

Summary

Author BioSasha Gong is an accomplished Chinese cook and the author of Born American: A Chinese Woman's Dream of Liberty. She lives in Cambridge, Massachusetts. Scott D. Seligman is a historian, the author of Chinese Business Etiquette, and the coauthor of Now You're Talking Mandarin Chinese. He lives in Washington, DC.



Exploring China: A Culinary Adventure 100 Recipes from Our Journey ChingHe Huang, Ken Hom

Ken and Ching cooked their way across China, searching for exciting new flavors and culinary ideas as well as the ultimate recipes for standard favoritesthis book is the result

Ken Hom and ChingHe Huang teamed up for a once in a lifetime culinary journey to explore the food of their homeland, looking for the old, the new, and the unexpected. They arrive in Beijing to examine the influences of the West on traditional Imperial cuisine and talk to cuttingedge chefs about their take on Peking Duck. They cook with local families, en route to discovering the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar, before traveling to Sichuan Province, China's gastronomic capital. But this is more than a culinary journey; this is a homecoming for Ken and Ching, and they make their own pilgrimages to Guangdong and Fujian to discover their personal and culinary roots. Ching admires Ken's experience and knowledge, while Ken respects Ching's modern influences. Together they bring a unique and authoritative perspective on Chinese food that will surprise and inform. Includes dual measurements.

Summary

Ken Hom began his culinary career in his uncle's Chicago restaurant at the age of 11, before eventually moving on to teach at California's Culinary Academy. He now has 25 years of experience as a BBC television chef and

Author Bio

has written more than 30 cookbooks, including Foolproof Chinese Cooking, Foolproof Thai Cooking, and Ken Hom's Quick Wok. ChingHe Huang is a Taiwaneseborn cook and the author of Chinese Food Made Easy, for which she won a Gourmand World Cookbook Award. She has hosted many food shows, including the Emmynominated Easy Chinese, Easy Chinese: San Francisco, and Easy Chinese: New York and L.A.


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170 pages Cooking / Regional & Ethnic CKB090000 8.500 in W | 10.750 in H | 0.430 in T | 1.460 lb Wt 216mm W | 273mm H | 11mm T | 662g Wt

Discovering Korean Cuisine Recipes from the Best Korean Restaurants in Los Angeles Allisa Park

A stepbystep guide to recreating healthy, delicious, Koreanstyle dinners, this book unlocks the mysteries behind these delicacies in an approachable, illuminating manner. Featuring contributions from 12 of Los Angeles' most prominent Korean restaurants, this cookbook includes recipes ranging from mainstays such as kimchi, bulgogi (marinated beef), musaengchae (spicy Korean radish), and bossam (boiled pork) to specialty dishes such as jjimdak (vegetable chicken stew), hobakjuk (squash porridge), and jjambong (spicy noodle soup with seafood). Besides the typical listing of ingredients and instructions, each recipe contains a progression of photographs illustrating various stages of preparation along with the completed dish. A handy introductory section visually identifies common ingredients and details how to complete the basicscleaning, peeling, dicing, slicing, shredding, and preparing broths and rice. Those inspired to visit the restaurants themselves will find contact information and a map of their locations in the back of the book.

Summary

Allisa Park is the editor of A Collection of Fine Baking, the first Englishlanguage collection of recipes by the internationally renowned Korean pastry chef, Young Mo Kim, which won the prestigious Gourmand World Cookbook Award for best dessert book in 2005. She lives in Los Angeles.

Author Bio



The Three Sisters Quick and Easy Indian Cookbook Delicious, Authentic and Easy Recipes to Make at Home Sereena Kaul, Alexa Kaul, Priya Kaul

Drawing on a lifetime of passion for food, The Three Sisters have brought together a second collection of traditional recipes, tailored for quick and easy preparation

Combining speedy onepot curries, tasty dishes, and snacks inspired by their mother's and grandmother's recipes, this beautiful cookbook also incorporated the authors' own experience of delicious Indian street food. Once readers have the sisters' recommended selection of essential spices listed in the front of the book, they can easily make a myriad of fabulous meals, delectable desserts, and fragrant treats. This collection is perfect for busy people who love cooking and do not want to compromise on authentic Indian flavors.

Summary

Sereena Kaul, Priya Kaul, and Alexa Kaul are the coauthors of The Three Sisters Indian Cookbook. Author Bio


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Curry Magic How to Create Modern Indian Restaurant Dishes at Home Pat Chapman

How to bring the flavor of your local curry restaurant to your home kitchen and make it your own

Many people are first introduced to Indian food at a restaurant, and this wonderful book will teach cooks the simple, effective, and timesaving techniques used by Indian chefs. Unlike many cookbooks, this one offers straightforward instructions that focus on how to create food with an infinite variety of tastes, helping readers to cook delicious, hasslefree meals. There is an excellent selection of welltested dishes combining all the restaurant favorites with a liberal sprinkling of recipes found in Indian homes. With a little practice cooks will be able to produce snacks, meals, or even banquets that will delight their family and friends. Includes dual measures.

Summary

Pat Chapman is the author of The Modern Balti Cookbook and The New Curry Bible. Author Bio



Rick Stein's India In Search of the Perfect Curry: Recipes from My Indian Odyssey Rick Stein

In search of the perfect currythe very best recipes that India has to offer

Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic. When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.

What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colorful, chaotic nation in search of the truths behind the world's love affair with its food. Chefs, home cooks, and street vendors hold the key to unlocking the secrets of these complex and diverse flavors, and Rick's travels take him to the heart of both their longheld traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish, and slowcooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dishthe perfect curry. Includes metric measures.

Summary

Author BioRick Stein is a chef, restaurateur, television host, and author. His other titles include Rick Stein's Far Eastern Odyssey, Rick Stein's Spain, and Rick Stein's Seafood, which won the coveted James Beard Foundation Cookbook of the Year Award.


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Hidden Kitchens of Sri Lanka Bree Hutchins

An evocative journey into the heart and culture of the real Sri Lanka with beautifully photographed cooking and heartwarming stories

Divided into geographical regions, this stunning book, beautifully packaged with blue placeholder ribbon, offers recipes from that region along with stories of the people who live there. On the reawakening Jaffna Peninsula, war widows cook crab curry and fry spicy snacks, while in a remote eastern village, Sumith stirs vats of smoky milk toffee over an open fire in a factory behind his home. Bamini cooks thosai for the Hindu temple feast, and old William boils up his Ceylon tea at Colombo's dawn wholesale market, just as he's done every day for 60 years. And at Monaragala Prison, in one of the poorest districts in Sri Lanka, the inmates prepare a fragrant fish curry with pol roti. Far more than a collection of traditional recipes, this book also weaves stunningly vivid photographs with heartfelt stories about the people who opened not only their kitchens, but their homes and hearts, to create this moving yet hopeful picture of Sri Lanka today. Includes metric measures.

Summary

Bree Hutchins is a food and travel photographer. Author Bio



A Taste of Russia A Cookbook of Russia Hospitality Darra Goldstein

Redesigned with a fresh, modern presentation, the 30th anniversary edition of this classic cookbook layers superbly reseached recipes with informative essays on the dishes' rich historical and cultural contexts. With more than 200 recipes for everything from borscht to bliny, from salmon coulibiac to beef stew with rum, from marinated mushrooms to walnuthoneyfilled pies, this mouthwatering assortment truly exhibits the best that Russian cooking has to offer. The book has been revised and updated with a new preface that considers the changes in Russian culinary culture since its original publication and offers a dozen delectable new recipes, such as onion dumplings, horseradish vodka, and whipped raspberry mousse.

Summary

Darra Goldstein is a professor of Russian, the food editor at Russian Life magazine, and the founding editor of the quarterly Gastronomica: The Journal of Food and Culture, published by University of California Press. She is

Author Bio

an awardwinning cookbook author, including Baking Boot Camp at the CIA, The Georgian Feast, and The Winter Vegetarian. She lives in Williamstown, Massachusetts.


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Rose Petal Jam Recipes and Stories from a Summer in Poland Beata Zatorska, Simon Target

Part memoir and part travelogue, this unique cookbook that the story of Beata Zatorska's childhood in rural Poland, mixing stories of her youth and her grandmother's handwritten recipes with stunning photos of Poland in summer. Included are more than 60 recipes for traditional Polish home cooked meals, from poppyseed cake and pierogi to fruitflavored summer liqueurs. The photographyranging across locales such as Warsaw, Poznan, the Tatra Mountains, and the Baltic Seashowcases the Polish landscape and its influence on the country's distinct cuisine.

Summary

Beata Zatorska was raised in a remote village in rural Poland and emigrated to Australia when she was 19. She has been a family doctor for more than 20 years. Simon Target has written and directed awardwinning television documentaries and directed numerous television food shows with chefs such as Curtis Stone, Rick Stein, and Donna Hay.

Author Bio



Sugared Orange Recipes & Stories from a Winter in Poland Beata Zatorska

The seasonal focus of this stunning memoir cookbook brings to life the food, festivals, and traditions of the long, cold winters spent through a rural Polish childhood. From St. Nicholas' Day to the vigil of Christmas Eve and the midwinter revelry of a Sylwester New Year's Eve Ball, the touching story picks up where its predecessor, the awardwinning Rose Petal Jam, leaves off. Featuring 47 new recipes, the lush design and lavish visuals provide inspiration and nostalgia along a winter journey that takes in the cities of Lublin, Warsaw, Kraków, and Lódz, as well as some of Europe's oldest forests and the frozen Mazury Lakes. Part armchair travel but mostly a sumptuous personal narrative enhanced by many wellknown romantic paintings and poems, this glorious cookbook demonstrates a deep love for Poland on every page.

Summary

Beata Zatorska was raised in a remote village in rural Poland and emigrated to Australia when she was 19. She is the author of Rose Petal Jam and has been a family doctor for more than 20 years. Simon Target has written and directed awardwinning television documentaries and directed numerous television food shows with chefs such as Curtis Stone, Rick Stein, and Donna Hay. They both live in Sydney.

Author Bio


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Dorset Cereals® The Breakfast Book Wonderful Recipes for Eggs, Bacon, Muesli & More . . .

From a company synonymous with breakfast, recipes from Lemon Ricotta Pancakes with Raspberries to Pancetta and Tomato Tart

From classics with a twist, such as French toast with Passion Fruit Curd, to inventive new dishes, such as Rhubarb and Clementine Bruschetta, 80 delicious recipes offer 80 perfect ways to start the day. Breakfast treats are divided into chapters such as Mood Lifting, Power Breakfasts, Lazy Sundays, Big Brunch, Romantic Mornings, Outdoors, Takeaway, and Comfort. Every recipe is easy to follow, and dishes include Savoury Bread & Butter Pudding with MapleGlazed Bacon, Chocolate & Sea Salt Bagel Crisps, Cheese & Herb Share Bread, Baked Roasted Hazelnut & Ginger Oatmeal, and Cheese & Bacon Popcorn. Includes dual measurements.

Summary

Dorset Cereals® is one of the most successful and recognizable food brands in the UK. It is sold in such U.S. stores as Target and Whole Foods.

Author Bio


424 pages Cooking / Regional & Ethnic CKB011000 7.500 in W | 9.500 in H | 1.900 in T 191mm W | 241mm H | 48mm T

The National Trust Complete Traditional Recipe Book Sarah Edington

Revised, redesigned, and updated with a selection of new recipes, this glorious book is a celebration of the very best of British food, from warming soups to delectable puddings Packed with mouthwatering color illustrations, this classic British cookbook contains a wealth of tempting traditional recipes. Choose from timehonored family favorites such as Toad in the Hole or Rice Pudding, or discover local gems from around the country such as Stargazey Pie from Cornwall or Singin' Hinnies from Northumberland. As well as the conventional cooking method, instructions are given for each recipe to be cooked on an Aga. The book also explores the history behind some of the key dishes in British cooking, from 14thcentury macaroni cheese to 19thcentury mulligatawny soup, and the introductions to each chapter provide a fascinating account of our culinary traditions and influences. Sarah Edington's research has uncovered longforgotten but delicious tastes of history from the roots of British cooking. The book's recipes are arranged by soups (Golden Cider Soup); fish dishes (Salmon in Pastry); meat dishes (Roast Duck with Sage and Onion Stuffing and Apple Sauce); savory sauces (Onion Gravy); vegetables and side dishes (Cauliflower Cheese); hot puddings (Almond, Orange and Lemon Tart); cold puddings (Blackcurrant and Rum Posset); breads, teabreads and scones (Leek and Onion Scones); cakes and biscuits (Rich Fruit Cake with Guinness); jams and preserves (Rhubarb Chutney); drinks (Homemade Orange Cordial); and confectionery (Peppermint Creams).

Summary

Sarah Edington was a professional cook for many years, running her own catering business with the National Trust and the Victoria and Albert Museum among her customers. She is the author of numerous cookbooks, including The Captain's Table and Vegetarian Recipes.

Author Bio


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9781848093355 Pub Date: 11/14/11 $39.95 Hardback


Hawksmoor at Home Meat Seafood Sides Breakfasts Puddings Cocktails Huw Gott, Will Beckett, Richard Turner

Seventy recipes and plenty of advice make up this lavish celebration of the most talked about restaurant in Britainthe Hawksmoor restaurants, focusing on all things beef

Providing unique insight into the enthusiasm and passion that go into creating great food and drink, this practical cookbook describes how to buy and cook great steak and seafood and much more, including how to make the "best burger in Britain" and the "best roast beef in Britain;" how to mix terrific cocktails; and how to choose wine to accompany a meal. When the proprietors of Hawksmoor started out they had a simple planto open the best steak restaurant in London. They traveled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the oldfashioned way in Britain, and cooked simply over real charcoal, packed more flavor than anything they tried in their travels. Their credo is simple: the best ingredientsdictionarythick steaks from Longhorn cattle traditionally reared in North Yorkshire by the multiple awardwinningThe Ginger Pig, dryaged for at least 35 days, simply cooked on a real charcoal grill. Their cocktails, wines, and desserts too have been applauded. This sumptuous book, designed by David Eldridge (Ottolenghi's Plenty) is an extended love letter to beef and all the numerous other things that make Hawksmoor the wellloved restaurant that it is.

Summary

Fiona Beckett is an awardwinning food and drink writer, one of the UK's leading experts on food and drink Author Bio

matching, wine columnist for the Guardian, and the author of 22 books on food and wine, including Fiona Beckett's Cheese Course and How to Match Food and Wine. She has been voted Food Journalist of the Year by the British Guild of Food Writers and been a runnerup in the Best Drink Writer category in the Glenfiddich awards. She is currently a contributing editor to the wine magazine Decanter and to the artisanal magazine Fork. Richard Turner is head chef at Hawksmoor. He has worked at Pharmacy, Quo Vadis, the Restaurant Marco Pierre White, the Canteen, and Le Gavroche. Will Beckett and Huw Gott are owners and cofounders of Hawksmoor. Dan Lepard's photographs have appeared in the Guardian, Tatler, the Telegraph, Vogue, and Made in Italy, the Glenfiddich awardwinning book on chef Giorgio Locatelli.



National Trust Complete Country Cookbook Laura Mason

A wonderful collection of more than 200 traditional recipes represent the best of British country cooking, including lesserknown regional country gems

There are mouthwatering recipes here for every occasion, including soups, starters, and light meals; hearty stews and pies; delicious puddings and teatime treats; and fruity jams and spicy chutneys. The rhythms of rural life influenced country meals and dishes and led to tasty slowcooked stews and hotpots and the rituals of baking bread, cakes, and pies. There is a balance of classic "good plain cooking" and rich, wellseasoned dishes often rooted in a particular region and focusing on local ingredients. Cooks can choose from timehonored family favorites such as Slow Roast Belly Pork with Root Vegetables, Shepherd's Pie, Apple Cake, and Bakewell Pudding, or discover lesserknown regional country gems like Cornish Fish Pie, traditional Welsh Stew, or Cumberland Girdle Cakes. Includes dual measures.

Summary

Laura Mason is a food historian and the author of several books, including Good Oldfashioned Pies and Stews, Good Oldfashioned Roasts, and The National Trust Farmhouse Cookbook. She is a British coordinator of the Slow Food Movement.

Author Bio


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The Higgidy Cookbook 100 Recipes for Pies and More Camilla Stephens

From Giant Gruyère & Ham Parcel to Salted Pecan Fudge Pie, 100 heartwarming recipes for family and friends

The founder of a popular British pie company Higgidy shares her easy recipes for pies, quiches, tarts, and more. From simple suppers and quirky quiches to party pies and delectable desserts, this is delicious food for family and friends. It includes their popular Chicken Pot Pie and Classic Quiche Lorraine, alongside delicious new creations including Mini Beef Wellingtons, Lemony Asparagus & Ricotta Tart, and the hearty Roast Chicken Dinner in a Pie. There are also gorgeous sweets such as Apple & Blackberry Pie and Pretty Little White Chocolate Tarts. This is comfort food that everyone will love! Includes metric measures.

Summary

Camilla Stephens began her culinary career as head of food development for the Seattle Coffee Company (now Starbucks). In 2003, she and her husband set up their own company, and Higgidy was born. Quickly recognized as one of the fastestgrowing UK companies, the Higgidy kitchens now produce more than 175,000 awardwinning pies and quiches every week.

Author Bio


128 pages Cooking / Beverages CKB019000 Sales Restrictions: Canada only 8.000 in W | 8.000 in H | 1.070 lb Wt 203mm W | 203mm H | 485g Wt

Miss Hope's Teatime Treats Cream Tea, Cake and Cucumber Sandwiches

Cherry Genoa Cake, anyone? Ginger Cordial with Mint and Lemon, or Darjeeling Gin Fizz? A delightful collection of more than 50 teatime recipes, including recipes for cakes, cookies, and muffins.

In this charming cookbook, Miss Hope treats readers to an array of recipes for teatime delights, including Potted Prawns and Scotch Eggs, Marmalade Cake, Sea Salt Millionaire's Shortbread, and Custard Tarts, all washed down with the perfect tipple such as a Sparkling Jasmine Tea or an Earl Grey Vodka. She also offers insight into the art of teatime etiquette, including how to make edible garnishes and the allimportant table decorations. Exquisitely designed with fullcolor photography and all the charm and appeal of the Hope and Greenwood brand, this little gem of a book epitomizes the beloved British tradition of afternoon tea. Includes dual measures.

Summary

Hope and Greenwood are delightfully irresistible shops in London that celebrate the best of British confectionery. Inspired by Miss Hope's memories of playing sweet shops in the garden as a child, the shops evoke the Britain of yesteryear, selling everything from sherbet lemons to indulgent chocolate truffles. Miss Hope and Mr. Greenwood opened their first shop in Dulwich, South London, in 2004 and following its huge success, opened their second in Covent Garden, London in 2008. They are the winners of a Gold Medal in The Great Taste Awards for their chocolate and have a website, www.hopeandgreenwood.co.uk.

Author Bio


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128 pages Cooking / Beverages CKB019000 5.560 in W | 7.530 in H | 0.540 in T | 0.676 lb Wt 141mm W | 191mm H | 14mm T | 307g Wt

Tea at Fortnum & Mason Fortnum & Mason

A concise yet sumptuous guide presenting everything there is to know about the art of taking tea, from the internationally renowned store in Piccadilly that is synonymous with style, elegance, and English charm Celebrating the longstanding British institution, this beautiful pocket book covers everything from the history of afternoon tea drinking to Fortnum's relationship with tea. It also presents more than 45 recipes for all types of teatime delight, as well as guiding the reader through the best types of tea to accompany them. Recipes include Cucumber, Cream Cheese and Dill Sandwiches; Macadamia and Stem Ginger Cookies; Madeleines; Almond and Rose Petal Squares; Honey and Lavender Loaf Cake; and Seville Orange and Whisky Marmalade. Beautifully illustrated with charming vintage tea advertisements and glorious recipe photos, this book is a musthave for tea drinkers everywhere. Metric measurements.

Summary

Fortnum & Mason was founded at its current site on Piccadilly almost 300 years ago and its stunning façade and striking window displays continue to draw admirers from all over the world. The store has been selling tea since the day it opened and the range now spans more than 70 different types.

Author Bio


144 pages Cooking / Entertaining CKB029000 Series: Style Me Vintage 8.000 in W | 8.000 in H | 1.000 lb Wt 203mm W | 203mm H | 454g Wt

Style Me Vintage: Tea Parties A Guide to Hosting Perfect Vintage Events Betty Blythe

A vintage and thematic take on a traditional afternoon tea party, with recipes for food and drink, and complete information on how to style the table, room, invites, and guests The current trend for retro styled events and afternoon tea parties is as much about styling as it is about food and drink, and this book will help readers achieve their own perfect party. Split into themed tea parties, it will teach aspiring hosts and hostesses how to dress their table, decorate their room, and do their invitations, as well as offering costume suggestions, and key recipes for food and drink within each theme. Themes include a Victorian tea party with lace aplenty and dainty cakes; a 1920s speakeasy with cocktails in tea cups and recipes for jazz bunnies; a 1930s country house party with silk, tweed, and high tea with elegance; a 1940s street party with bunting and finger sandwiches; a 1940s tea dance for those who like some swing with their tea; and a 1950s Famous Five picnicripping ginger beer anyone? With advice on scaling up into a tea party for many, or down to an intimate tea for two, you can't go wrong.

Summary

Betty Blythe is a series of vintage tea rooms based in West London. Staffed with girls in vintage outfits and red lipstick, it is a servicebased old fashioned establishment, serving up delectable afternoon teas to discerning clientele. As well as devouring delectable cakes and pastries, visitors can delve into a vintage dressing up box and take lessons on etiquette in beautiful surroundings, reviving ageold tea traditions.

Author Bio


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The Macsween Haggis Bible Jo Macsween, Bob Dewar

Informative and lighthearted, this book expertly guides readers through the myths and magic of haggis, Scotland's national dish. The source of endless jokes and horror stories, haggis continues to provoke curiosity around the world and this work provides readers with a deeper appreciation of the dish. Featuring 50 mouthwatering recipes, the book rewrites the rules and demonstrates that haggis is a versatile ingredient that can be savored at all times of day and throughout the year. This account even dares to challenge the longstanding association of haggis with whisky, and recommends a new coterie of drinking companions.

Summary

Jo Macsween is a food blogger and the owner of Macsween of Edinburgh, a haggismaking butcher shop. Bob Dewar is a professional illustrator whose work has appeared in Holyrood magazine, the Scotch Malt Whisky newsletter, and the Scottish Field. He has had exhibitions in Edinburgh and Italy, and, for 15 years, contributed political and social commentary to the Scotsman.

Author Bio


272 pages Gardening GAR000000 8.750 in W | 10.000 in H 222mm W | 254mm H

Country Gardens, Country Hospitality A Visit to Australia's Best Holly Kerr Forsyth

A celebration of Australia, the diversity of its landscape, and the generosity and spirit of its people, this exploration features gardens of note throughout the country. From subtropical and temperate regions to alpine and arid, this account shares the stories, distinctive histories, and attributes of both newly established gardens and those that have evolved over generations. The book is also filled with more than 60 delicious recipes and stunning photography, revealing the warmth and conviviality of the diverse, cultivated landscapes of Australia.

Summary

Holly Kerr Forsyth is a writer, a photographer, and the garden editor of the Weekend Australian. She is the Author Bio

author of nine books about gardening, including The Constant Gardener: A Botanical Bible, The Gardener's Book of Days, Gardens of Eden, and the bestseller Remembered Gardens: Eight Women and Their Visions of an Australian Landscape.


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Wild Blackberries Recipes & Memories from a New Zealand Table Rosie Belton, Margaret Mahy

A delightful cookbookcummemoir that explores, decade by decade and era by era, what New Zealanders eat and how that food defined a country

"The preparation of food, the smells and tastes and textures, have accompanied me throughout the journeys of my life. In fact, looking back the food memories have become the marker postsdefining boundaries in the years, demarcating the challenges and the changes. In times of joy, food has enhanced the celebration; in times of sadness, it has colored and comforted. And in times of anxiety and emptiness its preparation has given rhythm and meaning to the day, and its offering to others continues to bring a sense of accomplishment and fulfillment. When all else failscook!" In Wild Blackberries Rosie Belton has written not only her own story but also a social history of food in New Zealand. Decade by decade, era by era, she looks at what they ate, and how that food defined them. Includes metric measures.

Summary

Author BioRosie Belton is a drama teacher, director, producer, businessperson, and the author of Just a Bang on the Head. Margaret Mahy (19362012) was a children's author and a recipient of the Carnegie Medal and Hans Christian Andersen Medal.


256 pages Cooking / Regional & Ethnic CKB002040 7.00 W | 10.00 H | 0.71 T 7W | 10H | 1T

Nantucket's Bounty Katie Moose

Nantucket's rich heritage with the sea brings a wealth of good dishes that mingle the flavors of a variety of cultures and the fresh vegetables and fruits that are now so abundant on the island. Recipes from the earliest Native Americans to the modern day offer the individual plenty of reasons to cook and enjoy Nantucket's bounty. From succulent scallops just out of the bay to clams so fresh they melt in your mouth, these recipes are easy yet elegant and are for all occasions. Menus assist in planning meals and shopping at the market. The book includes a history of the island, its inns and restaurants, as well as insights into some of the dishes. Descended from Nantucket's oldest families on both sides, the author also shares some of her family secrets.

Summary

Author BioKatie Moose is the coauthor of The Best of Newport and the author of Annapolis: The Guidebook, Eastern Shore of Maryland: The Guidebook; God's Bounty; Chesapeake's Bounty; Chesapeake's Bounty II; New England's Bounty; Nantucket's Bounty; Maryland's Western Shore: The Guidebook, and several publications on the fiberoptic telecommunications business. She is also a consultant on international business and protocol. She lives in Easton, Maryland.


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New England Seafood Cookbook Globe, Boston

This illustrated cookbook features triedandtrue recipes, expert advice, and practical kitchen tips for preparing delicious, oceaninspired meals. Only the best recipes from the awardwinning pages of the Boston Globe made the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind. Each chapter ends with innovative signaturedish recipes by some of Boston's top chefs, including Jasper White, Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.

Summary

The Boston Globe was founded in 1872 and is the recipient of 21 Pulitzer Prizes. It is located in Boston. Author Bio



New England's Bounty Katie Moose

The New England area offers an abundance of food from the Atlantic Ocean, fields, and woods. The elegant and easy recipes present here come from the earliest Native Americans to the influx of international flavors, and are designed for many different occasions. Menus make for easy planning with all the recipes contained in the cookbook. The history chapter captures the true traditions of the region and an insight into the background of many of the dishes. The pictures show New England at its bestfresh seafood, vegetables, and fruit. Tantalizing recipes include scallop puffs, salmon with lobster sauce, acorn squash with cranberries, and ginger blueberry pie.

Summary

Author BioKatie Moose is the coauthor of The Best of Newport and the author of Annapolis: The Guidebook, Eastern Shore of Maryland: The Guidebook; God's Bounty; Chesapeake's Bounty; Chesapeake's Bounty II; New England's Bounty; Nantucket's Bounty; Maryland's Western Shore: The Guidebook, and several publications on the fiberoptic telecommunications business. She is also a consultant on international business and protocol. She lives in Easton, Maryland.


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Finger Lakes Feast 110 Delicious Recipes from New York's Hotspot for Wholesome Local Foods Kate Harvey, Karl Zinsmeister, Noah Zinsmeister

Why the buzz about Finger Lakes food? New York's Finger Lakes area is on the cutting edge of the regional food movement. It has become a hotspot for delicious, healthful eating by incorporating fresh foods from the region's scores of specialty farms, as well as locally produced delectables derived from these superb fruits, vegetables, meats, and dairy products.

Summary

Overflowing with fascinating stories, gorgeous photography, and an exciting collection of recipes, Finger Lakes Feast harvests ideas and inspiration from some of America's most innovative chefsincluding local James Beard Award honorees and the creative spirits behind legendary eateries such as Moosewood Restaurant and Dinosaur BarBQue.

The authors track down beloved ethnic foods and collect invaluable information from master farmers, millers, and syrup producers; from pioneering Cornell food researchers; from bold entrepreneurs such as the Wegman family; and from food artisans like the originators of the Greek yogurt boom, the creators of squashseed oil, and the local producers of everything from homemade sauerkraut and sausages to varietal honeys.

What's inside

• 110 delicious and easytofollow recipes

• 126 gorgeous fullcolor photographs of the region and its food

• 24 essays on the regional history, geography, and people behind these fine edibles

• Tips for foodandwine tourists

• Comprehensive on and offline sources for the authors' favorite ingredients



The Grit Cookbook WorldWise, DownHome Recipes Jessica Greene, Ted Hafer

The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring musicians' restaurant of choice. This classic cookbook features 150 of The Grit's most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soulfood sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the welltraveled vegetarian, the heart of this cuisine maintains the downhome, soulfood feeling of simple foods and classic combinations that are guaranteed to please.

Summary

Jessica Greene and Ted Hafer are the owneroperators of the beloved vegetarian restaurant The Grit. Author Bio


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128 pages Cooking / Vegetarian & Vegan CKB086000 Series: Vegan Cooking 5.500 in W | 8.500 in H | 0.300 in T | 0.410 lb Wt 140mm W | 216mm H | 8mm T | 186g Wt

Hot Damn and Hell Yeah/The Dirty South Cookbook (2nd Edition) Vanessa Mazuz, Ryan Splint SummaryTwo great vegan cookbooks have been combinedan anthology of The Dirty South, issues 13 and Hot Damn and Hell Yeahin this incredible compilation. A unique take on southern cooking, vegan style with some tasty delectables, The Dirty South is especially for those not afraid of garlic or baking. Hot Damn and Hell Yeah is a finely illustrated collection of spicy recipes. Sizzling with great cooking ideas, the recipes are incredibly mouthwatering and the perfect addition to any vegan kitchen.

Vanessa Mazuz runs a vegan bakery. She lives in Raleigh, North Carolina. Ryan Splint is the author of the classic vegan cookbook Hot Damn and Hell Yeah: Recipes for Hungry Banditos.

Author Bio



The New Ebony Cookbook Charlotte Lyons

What's on the menu? Spicy Catfish Fingers, Chicken & Blackeyed Pea Stew, Caribbean Lobster Salad, BourbonBarbecued Ribs, Candied Yams, Skillet Greens with Blasamic Vinegar, Cheesy Corn Bread and Walnut Sweet Potato Pie. And now you can make it with the NEW EBONY COOKBOOK! Over 200 recipes ranging from traditional soul food to contemporary favorites that are quick, easy and simply delicious! Plus there's lots of Timely Tips to help you cook your best anytime. EBONY's Food Editor Charlotte Lyons has written this cookbook with the benefit of her over 30 years of experience.

Summary


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208 pages Travel / United States TRV025100 Series: Fearless Critic Guides 4.500 in W | 7.500 in H 114mm W | 191mm H

Fearless Critic San Antonio Restaurant Guide (2nd Edition) Ron Bechtol

Fearless Critic restaurant guides offer brutally honest reviews from undercover chefs and food nerds dining incognito and are totally supported by user funding rather than paid advertisements. The Fearless Critic is utterly unique in its candor, its rigor, its irreverent lack of deference to the sacred cows, and its devotion to finding a city's best food, wherever it may lie. Each review is a fullpage long and includes a food rating out of 10, a feel rating out of 10, and practical information about the restaurant. The handy reference section lists all restaurants by cuisine, neighborhood, and special features and offers a specific guide for vegetarians. More than just entertaining reads, these are essential references for anyone who eats out.

The second edition of this informative restaurant guide has been updated to include newcomers to the San Antonio dining scene, with cuisine ranging from basic breakfasts and upscale brunches to traditional TexMex fare and Indian curries.

Summary

Ron Bechtol is editor in chief of Fearless Critic's Texas restaurant guides. He writes food and drink reviews for the San Antonio Current. He lives in San Antonio.

Author Bio


208 pages Travel / United States TRV025100 Series: Fearless Critic Guides 4.500 in W | 7.500 in H 114mm W | 191mm H

Fearless Critic Houston Restaurant Guide (4th Edition) Ron Bechtol

Fearless Critic restaurant guides offer brutally honest reviews from undercover chefs and food nerds dining incognito and are totally supported by user funding rather than paid advertisements. The Fearless Critic is utterly unique in its candor, its rigor, its irreverent lack of deference to the sacred cows, and its devotion to finding a city's best food, wherever it may lie. Each review is a fullpage long and includes a food rating out of 10, a feel rating out of 10, and practical information about the restaurant. The handy reference section lists all restaurants by cuisine, neighborhood, and special features and offers a specific guide for vegetarians. More than just entertaining reads, these are essential references for anyone who eats out.

Now back in its fourth edition, the Houston guide is revised and updated to include 50 new restaurants. The book offers reviews and ratings of places to eat in the greater metro area, encompassing more coverage of the suburbs than ever before, from taquerias to power steakhouses and from country BBQ to Chinatown dim sum.

Summary

Ron Bechtol is editor in chief of Fearless Critic's Texas restaurant guides. He writes food and drink reviews for the San Antonio Current. He lives in San Antonio.

Author Bio


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160 pages Health & Fitness / Diets HEA006000 7.500 in W | 9.750 in H | 0.810 lb Wt 191mm W | 248mm H | 367g Wt

The 2Day Diet Cookbook Diet Two Days a Week. Eat Normally for Five. Dr. Michelle Harvie

Why fast when you can eat? 65 delicious, healthy recipes to lose weight by dieting just two days a week and eating normally for five. The 2Day Diet is the clinically proven 5:2 diet developed by acclaimed scientists Dr Michelle Harvie and Prof Tony Howell at Genesis Breast Cancer Prevention (all author proceeds go to this charity). Their intermittent diet has taken the nation by storm as more and more people discover the diet that really works. It’s not about counting calories, fasting or going hungry—simply follow the straightforward lowcarb eating plan for two days per week then eat normally but sensibly for the other five. In this new beautifully illustrated cookbook, you’ll find 65 delicious, healthy recipes for every day of the week, with ideas for both restricted and unrestricted days. On The 2Day Diet you can enjoy filling, tasty food all day long—from breakfast through to dinner—and still lose more weight and up to twice as much fat as on a standard caloriecontrolled diet. You will also benefit from a wide range of health benefits associated with the diet, such as reducing insulin and levels of other hormones and inflammation in the body known to cause cancer, lowering high blood pressure, and improving wellbeing, mood and energy levels. Recipes for restricted days include: Stuffed tarragon chicken with bacon and roasted veg Chimichurri steak Spiced turkey burgers with guacamole Salmon with roasted fennel, leeks and tomatoes Blackberry frozen yoghurt Melon, mint and pineapple granita

Summary


176 pages Cooking / Health & Healing CKB026000 7.500 in W | 9.500 in H 191mm W | 241mm H

The Metabolic Clock Cookbook Recipes to Speed Up Your Metabolism Julie Rennie

Discover what to eat, and when, to speed up your metabolism and lose weight easily with this cookbook Summary

companion to The Metabolic Clock

Using the core principles of the successful The Metabolic Clock healthy life plan, this book is filled with recipes that are designed to speed up your metabolism and improve your health. This is an inspiring cookbook filled with nourishing and delicious meals covering breakfast, midmorning fruit, lunch, dinner, snacks, and treats. Keeping healthy and vital is made easy with the simple and nutritious recipes that are family friendly and for those who want to improve their health and energy levels. You owe it to yourself to nourish your body and gain the energy to live life to the fullest. Living the metabolic clock lifestyle is easy, these recipes are healthy and delicious and more fun than a diet. Includes dual measurements.

Julie Rennie is an inspirational speaker with a background in elite sport and 10 years in the personal growth industry. She is the author of The Metabolic Clock.

Author Bio


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208 pages Cooking / Health & Healing CKB103000 8.00 W | 10.00 H | 0.80 T 8W | 10H | 1T

The Great American EatRight Cookbook 140 GreatTasting, GoodforYou Recipes Jeanne Besser, Colleen Doyle

Eating right and being physically active can lower cancer risk, and the recipes and tips in this cookbook are designed to make it fun and easy to add pizzazz without adding unwanted calories or fat. Accessible seasonings and simple, sensational preparation styles deliver nutritious, mouthwatering impact to the taste buds, while a wide variety of menu items will inspire all cooks.

Summary

Jeanne Besser is a published cookbook author and a food columnist for the Atlanta JournalConstitution. Colleen Doyle, MS, RD, is the director of nutrition and physical activity for the American Cancer Society and a registered dietitian with more than 20 years of experience in health promotion.

Author Bio


304 pages Health & Fitness / Diets HEA006000 5.500 in W | 8.500 in H | 0.900 in T | 0.750 lb Wt 140mm W | 216mm H | 23mm T | 340g Wt

The Waterfall Diet Lose Up to 14 Pounds in 7 Days by Controlling Water Retention Linda Lazarides

A revised and updated edition that focuses more attention on the health benefits of dealing with water retentiona major cause of high blood pressure A revolution in dieting, this guide is a revolution in dieting, reveals that the problem many dieters face may not be too much fat, but too much fluid. Explaining how to lose weight more effectively by they controlling fluid retention, the book shows readers how to easily identify if fluid retention is a problem for them, provides a 7day menu plan, and gives clear instructions on how to follow the diet. This new edition includes a section on water retention in pregnancy and testimonials and feedback from followers of the diet.

Summary

Author BioLinda Lazarides is an expert in nutritional health and former nutrition editor of the International Journal of Alternative and Complementary Medicine.


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224 pages Cooking / Seasonal CKB077000 8.500 in W | 10.500 in H | 1.000 lb Wt 216mm W | 267mm H | 454g Wt

Janella's Wholefood Kitchen Janella Purcell

Make wholefoods the star of the table with 130 tempting recipes from a Gourmandawarded nutritionist and cook, each clearly marked as vegetarian, vegan, raw, dairyfree, or glutenfree

Janella Purcell is passionate about healthy eating, about eating food that is as close to the way nature created it as possible, and, most importantly, about making wholefoods easy, enticing, and lickyourfingers delicious. The focus of this book is on seasonal produce, with most recipes suitable for vegetarians and vegans. From soups to main courses, party food to salads and desserts, this cookbook will start cooks on the path to, or help them maintain, a healthy lifestyle. Recipes include Malay Tempeh Noodles, Miso Soup, GuiltFree Crumbed Fish and Chips, Millet and Tofu Croquettes, Maple Nut "Cheese" Cake, Chocolate and Orange Mousse, and Pistachio and Rosewater Halva.

Summary

Author BioJanella Purcell is a naturopath, nutritionist, herbalist, iridologist, and chef. She is the author of Eating for the Seasons and Janella Purcell's Elixir.


160 pages Cooking / Health & Healing CKB111000 8.000 in W | 9.250 in H 203mm W | 235mm H

GlutenFree & Easy Healthy & Delicious Dinners & Desserts Sara Lewis

Glutenfree recipes for breads, pies, pizzas, and cakes make adapting to a glutenfree diet easy

With 75 recipes and stepbystep guides to making glutenfree pastries, breads, cakes, and more, and a glossary of glutenfree ingredients such as flour mixes and xanthan gum, this is the only book home chefs need to change their diet for ever. The wide range of dishes also includes other treats that are conventionally glutenbased, such as dumplings, pancakes, pasta, and Chinese sauces. The chapters are based around mealtimes, with lots of ideas for meals that are conventionally glutenheavy, such as portable lunches and speedy suppers. A simple guide to ingredients to avoid and glutenfree alternatives completes this invaluable cookbook and resource. Includes dual measurements.

Summary

Author BioSara Lewis is the author of numerous cookbooks, including 200 Slow Cooker Recipes, The Bread Book, and Bread Machine Easy.


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160 pages Cooking / Health & Healing CKB106000 5.250 in W | 8.500 in H | 0.540 lb Wt 133mm W | 216mm H | 245g Wt

Simply Gluten Free Rita Greer's Helpful Kitchen Handbook Rita Greer

Calling on decades of writing about gluten as well as years of practical experience, author Rita Greer offers this guide to glutenfree eating, which contains recipes and menus for every occasion for those who have any sort of gluten allergy. Additionally, individuals suffering from celiac disease, irritable bowel syndrome, multiple sclerosis, or bloating will find this handbook to healthier eating extraordinarily helpful while trying to prepare meals that won't negatively interact with their conditions. Practical and accessible for even the novice cook, this book makes a glutenfree diet easy, inexpensive, and tasty; ultimately leading to an overall healthier lifestyle.

Summary

Author BioRita Greer is the author of dozens of health and cooking titles, including Easy GlutenFree Cooking; Easy Wheat, Milk and EggFree Cooking; and WheatFree Cooking.



The Eat Well Cookbook DairyFree and GlutenFree Recipes for Food Lovers Jan Purser, Kathy Snowball

A cookbook that lets allergy sufferers have their cake and eat it too Based on a philosophy for health and wellbeing, this cookbook offers a selection of sensational healthy food for all occasions, whether it's dinner for two, a family meal, or entertaining a large group. All recipes are gluten and dairyfree, making them perfect for people with sensitivities, dieters, those suffering from allergies, or people who just want to look and feel healthier. Mouthwatering mealsincluding marinated quail with red cabbage salad, seared tuna with panzanella and caper dressing, Portuguesestyle duck rice, and baked pumpkin "gnocchi" with roasted tomatoes and salsa verdefill each page, and all recipes offer vegetarian substitutions. Includes dual measures.

Summary

Jan Purser is a naturopathic nutrition consultant, remedial therapist, and meditation teacher. She has worked in the food and foodpublishing industry for more than 20 years and has written six books on health, food, and meditation. She is currently the health and nutrition editor of Australian Good Taste magazine. Kathy Snowball

Author Bio

is a freelance food writer and the author of numerous cookbooks and has worked as a food editor at Australian Gourmet Traveller and Australian Women's Weekly.


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At My Table Delicious Recipes from 60 Celebrated Chefs for People with Diabetes Amanda Bilson, Jannie Kyritsis

Mouthwatering, sophisticated recipes from top chefs for people with diabetes, their families, and friends

The best chefs in the Southern Hemisphere have contributed wonderful recipes to this delicious collection, some for everyday eating, some for special occasions. While this is not a traditional cookbook for people with diabetes, each recipe has been assessed by a senior clinical dietician from a hospital diabetes center. Nutritional information and tips from the dietician have been included not only for diabetics but also for anyone watching their weight, blood glucose levels, or cholesterol. Recipes include Maggie Beer's Haloumi and Citrus Lentils, Adam Liaw's Scallops with Green Olive Tapenade & Preserved Lemon Powder, Luke Mangan's Warm Oriental Duck and Mango Salad, and Janni Kyritsis's Pink Gin Granita. Recipes includes dual measures.

Summary

Amanda Bilson was diagnosed with Type 1 diabetes at the age of 15. She is married to the acclaimed chef Tony Bilson. Janni Kyritsis is a chef who has cooked at Bennelong at the Sydney Opera House and opened MG Garage in Sydney. He was diagnosed with Type 2 diabetes four years ago.

Author Bio


272 pages Cooking / Health & Healing CKB103000 8.000 in W | 10.000 in H | 0.900 in T 203mm W | 254mm H | 23mm T

The American Cancer Society's Healthy Eating Cookbook (3rd Edition) A Celebration of Food, Friendship, and Healthy Living

In the new edition of this popular cookbook, aspiring chefs and amateur cooks alike will discover more than 300 simple and delicious recipes that will turn healthy eating into a celebration of good food, including recipes from some of their favorite international celebrities. Reflecting the latest research and updated recommendations for healthy eating, this cookbook makes it fun to eat right and contains tips for smart shopping, quick tricks for judging portion sizes, and delicious substitutions.

Summary

The American Cancer Society is an organization committed to fighting cancer through balanced programs of research, education, patient service, advocacy, and rehabilitation. Its goals emphasize prevention, early detection, and screening; comprehensive treatment information; answers to questions about insurance, money, and planning for the future; and strategies for coping with the physical symptoms and emotional effects of cancer. They are based in Atlanta.

Author Bio


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Chemo Cookery Club Over 150 Delicious and Healthy Recipes for Your Journey to Recovery Penny Ericson, Simon Firullo

With nutritional information written and supported by cancer research dieticians, this book offers fun and delicious ways to prepare food and get practical help while going through treatment

Aimed at those going through cancer treatment and their caregivers, this book explains how to create delicious meals and snacks that tantalize the tastebuds, no matter how experiencedor otherwisethe reader is in the kitchen. Whether a patient is struggling with loss of appetite, wondering how to get more iron into their diet, wanting to relieve "metal mouth," or dismayed that their favorite foods now seem tasteless as a result of treatment, this book can help. Accessible, delicious recipes include Cesar Salad, full of B12 vitamins and strong flavors to wake up sleeping taste buds; Wild Mushroom Tart, which includes three sources of calcium; French Bean & Onion Ring Casserole, for vintage comfort food; Chocolate Silk Pie, for the chocolate cravings common to treatment; and Gin & Tonic Ice Lollies, to help with dry mouth and nausea and stimulate appetite. When life is turned upside down, what we eat and how we approach it is one of the few things that we still have in our control. With tempting treats and healthy food ideas, the emphasis is on the nutritional values that can make a difference, but most importantly this is a book that lifts the spiritsjust when food and diet can become tricky. Includes conversion chart.

Summary

Penny Ericson is the author of a cookbook for cancer sufferers and care givers. She began her culinary career in the 80's in Calgary, Alberta Canada and Seattle, Washington. She earned her way through university working in every type of kitchen and restaurant from sandwich bar to Michelin star while studying art, theater design, and English literature. After a career in management consulting, she returned to her culinary roots when she met her husband Simon who is a bowel cancer survivor and the inspiration for Chemo Cookery Club. They live with their pampered cats, the GaborsEva and Zsa Zsa. Simon Firullo is a photographer and the founder of a design company.

Author Bio



What to Eat During Cancer Treatment 100 GreatTasting, FamilyFriendly Recipes to Help You Cope Jeanne Besser, Kristina Ratley, Sheri Knecht, Mich...

This cookbook contains 100 fast, flavorful recipes to help both patient and caregiver prepare satisfying meals to combat some of the side effects of treatment. Recipes are organized by side effects and include Brie and Apple Grilled Cheese to deal with nausea, Lemon EggDrop Soup for diarrhea, BlueberryPeach Crisp for constipation, a Sherbet Shake for sore mouth, and HoneyTeriyaki Salmon for taste alterations.

Summary

Jeanne Besser is a food columnist for the Atlanta JournalConstitution and the author of six cookbooks, including The GreatAmerican EatRight Cookbook. Kristina Ratley, RD, LDN, Michele Szafrankski, MS, RD, LDN, and Sheri Knecht, MS, RD, LDN, are all dietitians and experts on cancer nutrition. They operate the Dietitian on Call program from the South Atlantic Division of the American Cancer Society.

Author Bio


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224 pages Cooking / Vegetarian & Vegan CKB086000 5.000 in W | 8.000 in H | 0.560 lb Wt 127mm W | 203mm H | 254g Wt

5:2 Vegetarian Over 100 Easy Fasting Diet Recipes Celia Brooks

100 quick, simple, and satisfying meals each under 300 calories that are ideal for matching the 5:2 fasting lifestyleincludes options for vegetarians, vegans, and coeliacs The 5:2 Diet, also known as The Fast Diet or Intermittent Fasting Diet, is hugely effective for weight loss and improving wellbeing. Celia Brooks has created this book to make fast days interesting, fun, and painless. Everything here is healthy and vegetarian, with many veganfriendly and glutenfree recipes. The recipes are all quick, satisfying, and nutrientrich, yet all under 300 calories. If the reader is also cooking for nonfasters, there are suggestions for multiplying and bulking out the meals. With advice on meal planning and stocking the kitchen, detailed nutrition counts, and easy and delicious fastday recipes for breakfast, snacks, main meals, flavor bombs, and drinks, this is the book to change a dieter's life, for good. Includes dual measurements.

Summary

Celia Brooks was born in Colorado, and now lives in London. Under the name Celia Brooks Brown she is the author of Entertaining Vegetarians, LowCarb Vegetarian, New Vegetarian, and World Vegetarian Classics.

Author Bio


264 pages Cooking / Vegetarian & Vegan CKB086000 9.000 in W | 9.500 in H 229mm W | 241mm H

Gaia's Feasts (3rd Edition) New Vegetarian Recipes for Family and Community Julia Ponsonby

Following the success of the previous edition of Gaia's Kitchen, Julia Ponsonby presents yet more mouthwateringly delicious vegetarian recipes for celebrations big and small, whether you want to rustle up Mushroom and Barley Soup for a community event, Chestnut and Leek Salad for a summer celebration, or a sumptuous array of cakes for a large family tea, you will find the inspiration and information you need in this book. The new third edition contains all new recipes, keeping within the theme of sustainable, vegetarian cooking and catering for small and large gatherings.

Summary

Julia Ponsonby was the former catering manager at Schumacher College, which was founded to work towards a new worldview of sustainable living in harmony with the natural environment and the whole human race. Her culinary style developed to fit those founding principles: local, sustainably sourced ingredients prepared using cooking methods from around the world.

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256 pages Cooking / Vegetarian & Vegan CKB086000 Series: Tofu Hound Press 7.000 in W | 10.000 in H 178mm W | 254mm H

Mango & Mint Arabian, Indian, and North African Inspired Vegan Cuisine Nicky Garratt

Nicky Garratt's love of Arabian, Indian, and North African cuisine is obvious in this mouthwatering collection of vegan recipes. Challenging the notion that meals require a centerpiecehistorically based around the kill from the hunt or domesticated herdthis recipe collection offers satisfying menus in both buffet style and formal sitdown meals using the vegan philosophy of an intelligent use of the resources available. The fullcolor photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save money and maximize resources as well as a selection of recipes that utilizes oftendiscarded items as ingredientssuch as watermelon rinds and beet tops in addition to the common problem of easily forgotten leftovers. The flavor of Arabic and North African cuisine is seen in the recipes for Baba Ghannouj, Red Pepper Bulgar, Spinach Pies, Harissa, and Donuts in Syrup, while Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chili, and Mango Rice also make an appearance. The recipes range from quick and easily created to relatively complex, all of which require only basic equipment and rudimentary skill. The book contains an index for fresh ingredients that enables one to quickly locate a recipe by provisions already found in the refrigerator.

Summary

Nicky Garratt is an internationally recognized guitar player and vegetarian chef. In 1977 he released his first recording with his punk rock band UK Subs and 30 years later the band won a BBC poll as the world's best punk rock band. Over the past 40 years he has been an outspoken advocate for science and animal rights, and is active on the lecture circuit on science advocacy topics. He divides his time between San Francisco and Quedlinburg, Germany.

Author Bio


224 pages Health & Fitness / Diets HEA006000 6.000 in W | 9.000 in H | 0.630 in T | 0.750 lb Wt 152mm W | 229mm H | 16mm T | 340g Wt

Vegan (2nd Edition) The New Ethics of Eating Erik Marcus

In this book, you will find the latest information about how what you eat affects your health, the environment, and the existence of the animals who share this planet, along with indepth discussions of groundbreaking work by these internationally respected experts: Heart specialist, Dean Ornish, M.D.; Nutrition scientist, T. Colin Campbell, Ph.D.; Weight loss expert, Terry Shintani, M.D.; Farm Sanctuary founders, Gene and Lorri Bauston; Vegetarian nutritionist, Suzanne Havala, R.D.; Population analysis, David Pimentel, Ph.D.; Mad Cow disease expert, Stephen Dealler, M.D.; Rangeland activist, Lynn Jacobs.

Summary

Erik Marcus is a writer and public speaker who is dedicated to the advocacy of vegan and vegetarian diets. He is a graduate of Columbia University, where he earned his master's degree in teaching writing. He lives in Cupertion, California.

Author Bio


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160 pages Cooking / Vegetarian & Vegan CKB086000 Series: Vegan Cooking 5.500 in W | 8.500 in H | 0.400 in T | 0.520 lb Wt 140mm W | 216mm H | 10mm T | 236g Wt

Please Don't Feed the Bears! (2nd Edition) A Vegan Cookbook Absjorn Intosus

In the vein of the classic Soy Not Oi cookbook, Please Don't Feed The Bears compiles three issues of the previously selfpublished vegan cook zine with a range of tasty and simple animalfree dishes. The collection finally makes available these longobscure fanzines originally published in the mid 1990s. Here you'll find incredible recipes for stews, soups, sauces, noodle & bean dishes, baked entrees, deserts and more! There is also a fair smattering of new material bringing this to a whopping 160 pages of deliciousness!In the spirit of Soy Not Oi, these recipes are written to be simple, straightforward, and perfect for the newest convert to the vegan revolution!But far from bring just a vegan cookbook, Please Don't Feed The Bears reads as a look into vegan lifestyle and underground culture. The book is thoroughly illustrated with eyecatching drawings and clearly laidout graphics. In addition, the book also includes assorted rantings about music and the politics of leading a vegan lifestyle. Together the book provides easytomake and delectable recipies while reflecting the DIY punk rock sensibility of zine culture.

Summary

Absjorn Intonsus provides relief work for people living with AIDS. He lives in Milwaukee, Wisconsin. Author Bio


304 pages Cooking / Vegetarian & Vegan CKB086000 8.500 in W | 11.000 in H | 0.900 in T | 2.790 lb Wt 216mm W | 279mm H | 23mm T | 1,266g Wt

World Vegetarian Classics Over 200 Essential International Recipes for the Modern Kitchen Celia Brooks Brown, Gus Filgate

Organized geographically with every continent represented, this is the definitive collection of vegetarian recipes from around the globe. Dishes presented range from such standards as Boston Baked Beans and Moroccan Mixed Vegetable Couscous to more exotic fare, including Coriander Pea Cakes in Coconut Curry from Mauritius, SoninLaw Eggs from Thailand, and Ukrainian Borsht. Features include highlights on key foods designed to demystify exotic ingredients and interviews with international experts and chefs. Extensively researched and filled with appetizing illustrations, this sumptuous recipe collection will be an unending source of inspiration for the discerning cook.

Summary

Celia Brooks Brown runs a successful vegetarian catering company is the author of Entertaining Vegetarians, LowCarb Vegetarian, New Vegetarian, and Party Food for Vegetarians. Gus Filgate is a food photographer.

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196 pages Cooking / Vegetarian & Vegan CKB086000 Series: Tofu Hound Press 5.500 in W | 8.500 in H | 0.700 in T 140mm W | 216mm H | 18mm T

Vegan Freak (2nd Edition) Being Vegan in a NonVegan World Bob Torres, Jenna Torres

In this informative and practical guide, two seasoned vegans offer tips and advice for thriving without animal byproducts. Sometimes funny and irreverent yet always aware of its serious message, this resource for being vegan in a world that doesn't always understand or have sympathy for the lifestyle illustrates how to go vegan in three weeks or less by employing a "cold tofu method;" convince family, friends, and others that there is no such thing as a vegan cult; and survive restaurants, grocery stores, and meals with omnivores. Also offering answers to questions such as "Do you, like, live on apples and twigs?" this reference dispels myths and explains the arguments for ethical, abolitionist veganism, encouraging everyone to embrace their inner vegan.

Summary

Bob Torres is the author of Making a Killing as well as several essays that have appeared in Critical Sociology, International Journal of Occupational and Environmental Health, the Journal of Latinos and Education, and Satya magazine. Jenna Torres is a frequent personality on vegan talk shows who has been on Animal Voices Radio and has been quoted as an expert in Newsweek, Veg News, and Vegetarians and Vegans in the World Today. They cohost Vegan Freak radio show and live in Colton, New York.

Author Bio


40 pages Cooking / Vegetarian & Vegan CKB086000 Series: Vegan Cooking 4.000 in W | 7.000 in H | 0.110 lb Wt 102mm W | 178mm H | 50g Wt

So Raw It's Downright Filthy A Raw Vegan Cookbook Joshua Ploeg

Let us not understate the might and magic of Joshua Ploeg's cooking. The dude's meals sparkle in your mouth; they burst and bloom; they explode and breakdance and pirouette! Joshua's the "traveling vegan chef" and he isas we speak, no less!touring the world making insaneinthemembrane multicourse DIY meals at shows and dinner parties. (You can book him right here! http://joshuaploeg.blogspot.com/) A wonderful followup to his third cookbook, In Search of the Lost Taste, this brandnew zine is Joshua's take on raw food and it is llllllong awaited. Revel in the majesty of easy and cheap recipes like his MushroomPear Salad with Five Spice. Give yourself a massive high five after fixin' up his pho (which is phoking great!). Go bananas with his green curry, his incredible Shitakesbury Steak, his OMGworthy raw Shepherd's Pie! Want some more? There's more, much more: 28 slammin' pages with tips on allthings raw, rawrelated articles, and awesomealicious recipes like GarlicSunflower Pate, Cashew Sour Cream, Melon Gazpacho, and Gumbo! The raw diet does not have to mean a pile of wilted lettuce with lime squeezed over it or a handful of stinkin' peanuts! The raw diet can be a party!

Summary

Joshua Ploeg is the author of several vegan cookbooks, including Dutch Much, In Search of the Lost Taste, Author Bio

Something Delicious This Way Comes: Spellbinding Vegan Cookery, Twelve Knights in My Kingdom, and A Typografic Meal to Celebrate the 75th Anniversary of Libelle. He lives in Los Angeles.


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160 pages Health & Fitness / Healthy Living HEA010000 Series: Tofu Hound Press 5.50 W | 8.50 H | 0.40 T 6W | 9H | 0T

Generation V The Complete Guide to Going, Being, and Staying Vegan as a Teenager Claire Askew

Covering the ins and outs of becoming a vegan during the teen years, this reference shows young people how to make smart decisions about changing their diet and lifestyle while dealing with varying reactions from family, friends, and people at school. Curious teens will find answers for issues such as buying groceries with their families and sticking with the vegan mentality and diet, as well as important nutrition facts, delicious recipes, and inspirational stories. While some may find the switch to veganism daunting, this delightful handbook makes the transition simple, explaining ethical arguments and encouraging dedication and tolerance.

Summary

Claire Askew has been a vegan since the age of 15; has written for the Kansas City Star, VegNews magazine, and Vegetarian Journal; and is a contributor to the 2009 edition of Fiske Real College Essays That Work. She lives in Portland, Oregon.

Author Bio


96 pages Cooking / Vegetarian & Vegan CKB086000 5.500 in W | 8.500 in H 140mm W | 216mm H

Barefoot and in the Kitchen Vegan Recipes for You Ashley Rowe

Chock full of vegan recipes and featuring comics, drawings, and helpful asides for any vegan needs, this invaluable resource is much more than a standard cookbook. From apple cinnamon beer bread to awardwinning mac and cheese, even the most carnivorous palates will be satisfied. With an emphasis on demystifying veganism and taking the intimidation out of cooking, this cookbook's tips, tricks, and glossaries of important ingredients and cooking terms serve to encourage the uninitiated as well as vegan veterans.

Summary

Ashley Rowe makes cupcakes at her store, Fat Bottom Bakery. She lives in Oakland, California. Author Bio


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338 pages Health & Fitness / Healthy Living HEA010000 6.500 in W | 8.000 in H 165mm W | 203mm H

Elixir How to Use Food as Medicine Janella Purcell

Revised, updated, and filled with vegan and glutenfree recipes, in this guide a naturopath and nutritionist teaches readers how to use food as medicine

Janella Purcell understands how the food one eats affects one's mind and spirit as well as physical body, and in this invaluable book she shares her expertise in food, health and nutrition. Entertaining, practical, and comprehensive, this revised edition covers a wide variety of subjects and information, ranging from suggestions for healthy aging and why to use organic produce to tips for those suffering from headaches, fatigue, immunity problems, fertility issues, and digestive complaints. This book introduces readers to what Eastern philosophy has been practicing for thousands of yearsthe interconnectedness of the body, mind, and spirit, and how this affects one's state of mind, health, and personality. Shortlisted for The World Food Media Awards in the category of Best Health Nutrition Book, this is a book to use, keep, and treasure.

Summary

Author BioJanella Purcell is a naturopath, nutritionist, herbalist, iridologist, and chef. She is the author of Eating for the Seasons and Janella's Wholefood Kitchen.


192 pages Cooking / Vegetarian & Vegan CKB086000 6.000 in W | 9.000 in H | 0.820 lb Wt 152mm W | 229mm H | 372g Wt

Think! Eat! Act! A Sea Shepherd Chef's Vegan Recipes Raffaella Tolicetti

Featuring the wide variety of vegan food prepared on the ships of the Sea Shepherd Conservation Society, this goaloriented cookbook shows how to make delicious meals while engaged in activism. From Italian and Spanish dishes to French, Asian, and more, the recipes are not only great tasting but also driven and inspired by living compassionately. In addition to the conscientious and scrumptious food, the book also provides information about current vegan activist campaigns going on around the world.

Summary

Raffaella Tolicetti has been chief cook on board three different ships for the Sea Shepherd Conservation Society: the Steve Irwin, the Bob Barker, and now the Sam Simon. She has participated in several antiwhaling campaigns and one bluefin tuna defense campaign.

Author Bio


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320 pages Health & Fitness / NutritionHEA017000 6.000 in W | 9.000 in H | 0.800 in T 152mm W | 229mm H | 20mm T

The Vegetarian Myth Food, Justice, and Sustainability Lierre Keith

Part memoir, nutritional primer, and political manifesto, this controversial examination exposes the destructive history of agriculturecausing the devastation of prairies and forests, driving countless species extinct, altering the climate, and destroying the topsoiland asserts that, in order to save the planet, food must come from within living communities. In order for this to happen, the argument champions eating locally and sustainably and encourages those with the resources to grow their own food. Further examining the question of what to eat from the perspective of both human and environmental health, the account goes beyond health choices and discusses potential moral issues from eatingor not eatinganimals. Through the deeply personal narrative of someone who practiced veganism for 20 years, this unique exploration also discusses alternatives to industrial farming, reveals the risks of a vegan diet, and explains why animals belong on ecologically sound farms.

Summary

Lierre Keith is a writer, a farmer, and a feminist activist. She is the author of the novels Conditions of War and Skyler Gabriel. She splits her time between Northampton, Massachusetts and Humboldt, California.

Author Bio

9781908164650 Pub Date: 11/1/12 $9.99 Discount Code: LON Paperback / softback / Picture book

48 pages Ages 6 to 9, Grades 1 to 4 Juvenile Nonfiction / Gardening JNF022000 7.000 in W | 9.000 in H 178mm W | 229mm H

Grow Organic, Eat Organic Lone Morton, Martin Ursell

Learn how to cultivate your own plants, whether in pots, window boxes, or in the garden

What does organic mean? How do you make an organic garden? Why are worms and bees so important? Discover the answers to these questions, and lots of other useful advice, in this lovely first book for budding organic gardeners and cooks, and soon you'll know the excitement of eating fresh, homegrown produce. This colorful book is packed with useful information and offers a clear, practical, stepbystep approach to sowing, growing, cooking, and eating in harmony with the natural world.

Summary

Author BioLone Morton is the author of many bilingual English and French books, including Space Postman/Le Facteur Spatial, Hurry Up, Molly/DepecheToi, Molly, and I'm Too Big/Je Suis Trop Gros. Martin Ursell is an author and illustrator of children's books including The Big Book of Experiments and Activities, Dragon Boy, and You Can Draw Wild Animals.


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128 pages Gardening / Vegetables GAR025000 Series: DIY 5.500 in W | 7.000 in H | 0.350 lb Wt 140mm W | 178mm H | 159g Wt

Homesweet Homegrown How to Grow, Make and Store Food, No Matter Where You Live Robyn Jasko, Jennifer Biggs

This succinct handbook is packed with practical information that will inspire and enable those who want to grow their own food and venture down the path of food independence. From choosing and starting seeds to preserving the harvest, cost effective and timesaving projects are set forth in detail. Instructions for making DIY planters and irrigation systems, designs for upcycling old furniture into gardening stations, recipes for homemade organic plant sprays, charts listing dollarsandcents breakdowns of homegrown versus storebought produce, and growing guides for fruits or vegetables are just a few of the projects that will inspire neophyte and experienced gardeners to dig deep into sustainable living.

Summary

Robyn Jasko is a writer and cofounder of Grow Indie, an organization and website that supports sustainable lifestyles, homesteading, eating well, and living local. Jennifer Biggs is a weaver, fiber artist, and illustrator. They both live in Kutztown, Pennsylvania.

Author Bio


272 pages Gardening GAR000000 7.500 in W | 10.000 in H | 2.630 lb Wt 191mm W | 254mm H | 1,193g Wt

James Wong's Homegrown Revolution James Wong

A revolution in the gardena completely new range of fruit and vegetables to grow and eat, from the author of Summary

Grow Your Own Drugs

Whether it's a window box of homegrown saffron, your very own kiwi vine, or a mini green tea plantation on your patio, botanist James Wong proves that "growing your own" can be so much more exciting than just spuds and sprouts. He reveals the vast array of 21stcentury crops that will flourish outdoors, even in blustery climates, no greenhouse necessaryall tested in his small garden. From goji berries to sweet potatoes, edamame to wasabi, this revolutionary approach to edible gardening will show readers how to grow, cook, and eat all manner of superfood crops that are just as easy (if not easier) and far more exciting to grow than the traditional crops. Inspiring, fun, and full of plant knowhow, this book is set to revolutionize the whole concept of "growing your own" for newbie growers to seasoned veterans alike. You'll never look at your garden the same way again. Includes metric measures.

Author BioJames Wong is a Royal Botanical Gardens, Kewtrained botanist, lecturer, and the author of Grow Your Own Drugs. He has appeared on NPR's All Things Considered.


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Food from Your Forest Garden How to Harvest, Cook and Preserve Your Forest Garden Produce Martin Crawford, Caroline Aitken

Forest gardeninga novel method of growing edible crops in different vertical layersis attracting increased interest for gardens large and small. When it comes time to harvest, however, making the most out of the produce can be a daunting proposition. This expert guide offers readers creative and imaginative ways to enjoy the crops from their forest garden, from bamboo shoots and beech leaves to medlars and mashua. The book provides cooking advice and recipe suggestions, with notes on every species presented in Martin Crawford's Creating a Forest Garden. More than 100 recipes for more than 50 species are presented by season, as are a range of raw food options. Information on each plant's nutritional value is also included, as is advice on harvesting and processing. Readers will also learn how to preserve their produce, whether making traditional jams or ferments and fruit leathers. Beautiful color photographs throughout make this invaluable guide an eyecatching resource for readers looking to get the most out of their forest garden.

Summary

Martin Crawford has spent more than 20 years in organic agriculture and horticulture and is director of the Agroforestry Research Trust, a nonprofit charity that researches temperate agroforestry and all aspects of plant cropping and uses, with a focus on tree, shrub, and perennial crops. The Trust produces several publications and

Author Bio

a quarterly journal, and sells plants and seeds. He is the author of several books, including Creating a Forest Garden, A Forest Garden Year, and How to Grow Perennial Vegetables. Caroline Aitken is a course cook for a permaculture design course and studied horticulture with the Royal Horticultural Society.



The Hedgerow Cookbook 100 Delicious Recipes for Wild Food Wild at Heart

A guide to gathering edible plants in the wild and using them creatively in many different recipesjams, jellies, relishes, baking, fruit cordials and liqueurs, and more

Seasonal, local and wild foodsthey're free, fun, and very tasty! Harvesting produce from the hedgerows, meadows, and woods rather than just visiting the supermarket is rewarding and economical. The joy of turning nature's bounty into delicious produce to enjoy with the family or to use to make a lovely gift is being rediscovered in kitchens of today. This book demonstrates how easy it is to use one's "harvest" in lots of different ways. Those who are fed up with just making jam can try fruit leather, cheese, rose petal syrup, or a wickedly alcoholic drink instead. The book covers flowers and hips (elderflowers, dandelions, and roses); berries (blackberries, elderberries, bilberries, wild raspberries, wild strawberries, rowan berries, and berry mixtures); fruit with stones (wild plums and damsons, sloes, wild cherries); fruit with pips (crab apples, quinces, medlars); nuts (hazelnuts, chestnuts, walnuts); and leaves (wild garlic, sorrel, nettles, samphire, dandelions, and other saladings). This very practical book covers 100 recipes, both sweet and savory, as well as tips on gathering, seasonal guidance and the law, and common sense. Includes dual measures.

Summary

Wild at Heart is a small business set up by Ginny Knox and Caro Willson to make a range of awardwinning jellies, relishes, and fruit cheeses based on traditional recipes and using wild, native, or ancient fruits.

Author Bio


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352 pages Nature / Plants NAT026000 5.500 in W | 8.500 in H | 1.260 lb Wt 140mm W | 216mm H | 572g Wt

Guide to Wild Foods and Useful Plants (2nd Edition) Christopher Nyerges, Ed Begley, Jr.

An array of abundant wild foods is available to hikers, campers, foragers, or anyone interested in living closer to Summary

the earth. Written by a leading expert on wild foods and a wellknown teacher of survival skills, Guide to Wild Foods and Useful Plants is more than a listing of plant typesit teaches how to recognize edible plants and where to find them, their medicinal and nutritional properties, and their growing cycles. This new edition features more than 70 plants found all around the United States along with more than 100 full color photos plus handy leaf, fruit, and seed keys to help readers identify the plants. It also includes fascinating folklore about plants, personal anecdotes about trips and meals, and simple and tasty recipes.

Christopher Nyerges is the director of the School of SelfReliance, where he has taught classes on wild foods Author Bio

and survival skills since 1974. He is an associate editor of Wilderness Way and West Coast editor of Wild Food Forum. He has published hundreds of articles on wild foods, gardening, selfreliance, and survival skills in American Survival Guide, Whole Life Times, Mother Earth News, Herbalist, and many other magazines.



Tracklements Savoruy Preserves Traditional Handmade Accompaniments for Meat, Cheese or Fish Guy Tullberg

A leading authority on preserving offers 80 recipes for pickles, chutneys, jellies, sauces, ketchups, and more

Preserving is an ancient way to make summer and autumn fruits and vegetables last into the winter. Guy Tullberg's family has been preserving for generations, and their pickles, jellies, sauces, and relishes are among the most applauded in the world. He reveals the tips and techniques for successful preserving that have been handed down from generation to generation. There are 80 recipes in this book, including traditional preserves such as Chilli Jam, Farmhouse Pickle, and Rosemary Jelly, and preserves with more modern, fresher flavors such as Sweetcorn Relish, Gooseberry and Elderflower Jelly, and Tarragon Mustard. The book includes fully illustrated guides to all the preserving processes and a glossary of all the equipment you need. Includes dual measurements.

Summary

Tracklements is the UK's leading preserves company. They are also sold internationally, including in the U.S. and Canada.

Author Bio


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64 pages Cooking / Vegetarian & Vegan CKB086000 Series: DIY 5.500 in W | 7.000 in H | 0.150 lb Wt 140mm W | 178mm H | 68g Wt

Wild Fermentation (2nd Edition) A DoItYourself Guide to Cultural Manipulation Sandor Ellix Katz

A very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.

Summary

Sandor Ellix Katz is an herbalist, activist, writer, and the author of The Revolution Will Not Be Microwaved. He lives in Nashville, Tennessee.

Author Bio



The Essential Slow Cooker Cookbook Lorna Brash

With as little as 20 minutes prep at the start of the day, come home to a hearty bowl of soup, a warming stew, Summary

or a succulent roast, with this retitled edition of Slow Cooker Magic

Many cooks who want to prepare healthy, homey meals feel that they don't have the time, but this cookbook proves them wrong. Slow cooking is ideal for people with all kinds of lifestyles, from parents and students to busy professionals, all who want to come home to a great meal. These simple recipes cut down the shopping bill too. Cheaper cuts of meat are ideal for a slow cooker, as are inexpensive legumes such as lentils. Recipes include Thai Pumpkin Soup; Creamy Potato, Thyme and Bacon Bake; Slowcooked Ham in Cola; Chinese Duck with Star Anise and Plum Sauce; Butter Chicken; Strawberry, Apple and Lavender Jam; and Cardamom Rice Pudding with HoneyRoasted Figs. With so many quick and easy recipes, this stylish book will prove an invaluable addition to every cook's kitchen. Includes dual measurements.

Lorna Brash is a food writer and menu consultant. She writes for numerous magazines, including BBC Good Food and Delicious, and was food editor of BBC Vegetarian Good Food for several years.

Author Bio


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9781742662718 Pub Date: 10/1/12 $24.95 Spiral bound


Quick & Easy Pressure Cooker More Than 80 TimeSaving Recipes for Soups, Easy Meals and Desserts Murdoch Books

A collection of more than 80 fast, simple recipes to impress family and friends, reduce energy bills, and revolutionize the way home cooks think about cooking

It's not necessary to spend hours in the kitchen to create great meals; with a fast and energyefficient pressure cooker, anyone can make delicious dinners and delectable desserts in only a fraction of the time. Just throw in the ingredients and let the pressure cooker do all the work. Recipes include Chunky Pea and Ham Soup; Beef Short Ribs with Molasses, Bourbon and Thyme; Mushroom Risotto; Zucchini with Mint and Feta; and Chocolate and Banana Bread and Butter Pudding. Includes dual measures.

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240 pages Cooking / Entertaining CKB029000 Series: Do It for Less! Series 7.500 in W | 9.500 in H | 0.600 in T | 1.630 lb Wt 191mm W | 241mm H | 15mm T | 739g Wt

Do It for Less! Parties Tricks of the Trade from Professional Caterers' Kitchens Denise Vivaldo

Many people can handle throwing a party for 8 or 10 people, but how many can successfully negotiate the trials of entertaining 25 or 50? Do It for Less! Parties has all the tools you need to plan efficiently and entertain flawlessly when cooking for a crowd. Packed with quantity recipes for 12, 25, 50, or 75 friends and family, this combination party cookbook, decorating guide, and entertaining primer shows today's savvy hostess how to do it for less time and do it for less money without sacrificing one's sanity or style. The first half of the book focuses on the logistics of quantity cooking. It's brimming with estimating guides, catering resources, and conversion charts that are useful for the professional caterer and home entertainer alike. The second half provides nine complete menus with 65 twicetested, quantity recipes. All the menus include complete shopping lists in each quantity, a menu countdown, decoration ideas, and specific tips for shaving costs, time, and stress from your preparation schedule.

Summary

With more than 20 years experience and thousands of parties to her credit, Denise Vivaldo is unparalleled in the field of bigname catering and food styling. She has worked with the likes of Rachael Ray, Michael Chiarello, and Nigella Lawson, among many other heavyhitters in the food world. She has cooked for all sorts of stars and dignitaries, from Bette Midler and Arnold Schwarzenegger to Prince Charles and President George H.W. Bush. She has catered the Academy Awards Governor's Ball, Los Angeles Magazine's Taste of LA, the Women in Film Tribute, and numerous postpremiere and wrap parties. Denise is the founder of Food Fanatics and the author of the bestselling How to Start a HomeBased Business, now in its 4th edition. She lives in Los Angeles.

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224 pages Cooking / Entertaining CKB029000 9.000 in W | 11.000 in H | 2.770 lb Wt 229mm W | 279mm H | 1,256g Wt

Feasting with Bompas & Parr Powerful Recipes & Savage Tales of Food for Feasting Sam Bompas, Harry Parr

Following up their utterly original take on cocktails, Bompas & Parr offer another glimpse into the world they know bestexciting and original ways to enhance the dining experience

Our next cookbook is so hairy and muscular it includes an investigation into spontaneous combustion, glitter ham, a chronicle of feasting since the dawn of time, phallic ice sculptures, techniques for feeding 8 to 33,000 people and the surprisingly sensitive mixed drinks of Aleister Crowley. There are also compelling recipes and a whole section on snakes vs cocktails.

Easily the most provocative players on the global food scene, Bompas & Parr have created a new recipe book with a difference, focusing on how to create truly unusual and spectacular foodie events in your own home. They offer fascinating spreads on special feasts through history (including many of their own events) and outrageous but delicious recipes for food and drinks to make your own feast dramatic and a real talking point for all your guests. From Cheese Straws to Glitter Ham, Banana Flambé to Boudoir Biscuits, Chewing Gum to Alchemical Mountain Brew, the recipes showcase the best of Bompas & Parr's wild imaginations, accompanied by breathtaking photography. Includes dual measures.

Summary

Sam Bompas and Harry Parr have blurred the boundaries between art and food since founding their company in 2007, by exhibiting at the Barbican, San Francisco Museum of Modern Art, and Salone Del Mobile; designing jellies with some of the world's leading architects; and inventing the world's first flavorchanging chewing gum.

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They have made custom jellies for Heston Blumenthal and Gordon Ramsay and have appeared on the Martha Stewart Show.


316 pages Architecture / Interior Design ARC007000 9.500 in W | 11.000 in H | 1.250 lb Wt 241mm W | 279mm H | 567g Wt

Eat, Drink, Nap Bringing the House Home

The quintessential cooking, style and decoration book from Soho House, the world’s leading members club. In the 17 years since the first Soho House opened its doors, we’ve learnt a bit about what works: how to make people feel at home, how to cook food they love, how to make a room stylish but welcoming, how to throw a party, get the lighting right, mix a cocktail, design a bedroom, build an art collection. We’ve even learnt how to grow our own down at Babington. Eat Drink Nap, a 316page highly illustrated book, with a foreword from founder Nick Jones, and newly commissioned photography from leading food and interiors photographers Mark Seelen and Jean Cazals, will share with readers the secrets of the Soho House way of doing things. Contemporary, global yet with something quintessentially English and homely at its heart, this is Soho House style explained by its experts: the grit and the glamour, the style and the cosiness. Packed with recipes and design tips, Eat Drink Nap shows how to transport a slice of Soho House living home. Whether you want to recreate your favourite house regular macaroni cheese or choose the right sofa for your sitting room, the clubs’ experts will share their blueprint for stylish, contemporary living the Soho House way.

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SOHO HOUSE was founded in London, in 1995, as a private members’ club for those in film, media and creative industries.

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208 pages Cooking / Holiday CKB042000 7.250 in W | 8.500 in H 184mm W | 216mm H

DoAhead Christmas How to Feed Friends and Family Without the Frenzy James Ramsden

100 creative recipes that can all be made ahead at a leisurely, stressfree pace, so that the cook is free to enjoy the festivitiesThe festive season is when most of us need a bit of help in the kitchen, with parties to prepare for and the big day itself, when family and friends converge for a Christmas feast. This is where the "doahead" approach to cooking advocated here comes into its own, allowing the cook to enjoy being with their guests instead of stuck in the kitchen. Cooks can do all the work ahead of time with this a range of fresh, modern recipes, from amusebouches to little sweet things. With practical advice for making delicious and creative festive food well in advance, from party canapés, to Christmas lunch with all the trimmings, even drinks and edible gifts, ideas for scaling up, menu planning, and storage, this is the book that no foodie can do without. Includes dual measurements.

Summary

James Ramsden's supper club, the Secret Larder, is one of the most popular in London and was described by Author Bio

one journalist as "harder to get into than the Ivy." He is the author of DoAhead Dinners and Small Adventures in Cooking.


256 pages Cooking CKB000000 Sales Restrictions: Canada only 7.730 in W | 10.590 in H | 0.640 in T | 1.920 lb Wt 196mm W | 269mm H | 16mm T | 871g Wt

Delia’s Winter Collection 140 Recipes for Winter Delia Smith

The cookery classic, now reissued with a beautiful new cover. Delia's Winter Collection takes up where her bestselling Summer Collection left off, completing the full cycle of the cooking calendar. It is a joyful celebration of the season, rich with autumn fruits and winter vegetables, fish and game, soups and roasts, casseroles and comfort food. Delia seeks to investigate new ways to bring out the fullest flavour of ingredients, whether it's by ovenroasting or grilling to concentrate the essence of a dish, or by her individual blending of flavours to transform even the simplest of recipes. Delia has searched out new ways to save you time, and shares her ideas for creamy risottos made in the oven, vegetable combinations to cook alongside main courses, and preserves that eliminate fuss. As millions of Delia's followers have come to expect, her Winter Collection reassures the least confident of cooks while offering inspiration to the more experienced.

Summary

DELIA SMITH is Britain's bestselling cookery writer, whose books have sold over 21 million copies worldwide. Delia's first job as a cookery writer was for the Daily Mirror in 1969numerous phenomenal best sellers and television series followed including Delia Smith's Complete Cookery Course in 1978 and Delia's Christmas, Summer & Winter Collections in the 1990s. Towards the end of the decade Delia commenced work on a new major project Delia's How to Cook, publishing three separate volumes and the accompanying TV series. The Vegetarian Collection and The Delia Collection followed. After a five year break concentrating on Norwich City Football Club (where she is a director) and Canary Catering, Delia returned triumphant in 2008 with a new BBC TV series and the fastest selling cookery book of all time Delia's How to Cheat at Cooking. Delia is married to the writer and editor, Michael Wynn Jones. They live in Suffolk.

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192 pages Social Science / Agriculture & Food SOC055000 6.500 in W | 9.500 in H 165mm W | 241mm H

Faith in Food Changing the World One Meal at at Time Sue Campbell, Susie Weldon

An inspirational compilation based on three major themesissues, food and spirituality, and action

Eating is a moral act: our choices of what, when, and how we eat have a huge impact on the Earth, our fellow human beings, and other living creatures. This book presents a unique vision, combining essays, scripture, storytelling, recipes, initiatives, and general wisdom in one beautifully produced book, all seeking to change our relationship with what we eat and how we obtain our food. Altogether this is a groundbreaking collaboration among Christianity, Islam, Buddhism, Judaism, Sikhism, and Hinduism, alongside secular organizations, to get people thinking, acting and eating with a new consciousness. Includes dual measures.

Summary

Sue Campbell has been a reporter and subeditor on British newspapers, run a birding and fishing camp in Botswana, and corun a hotair balloon company in Zimbabwe. Susie Weldon was a journalist for 20 years in England and Hong Kong, including several years covering environmental issues for which she won an award. For the past four years she has headed the Alliance of Religions and Conservation's food and agriculture programs, including Faith in Food and sustainable agriculture projects in Africa. She is coauthor of a guidebook to Kyrgyzstan, Kyrgyz Republic.

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The Light Jewish Cookbook Recipes from Around the World for Weight Loss and Health Sylvie Jouffa, Annich Champetier de Ribes

Offering 120 delicious Jewish recipes from both the Ashkenazi and Sephardic traditions, this cookbook follows the laws of kashrut while reinventing traditional meals that are low in fat but still taste great. Going beyond classic dishes such as beef blintzes, this multicultural guide will inspire cooks with exotic foods from Europe, North Africa, and even India. With a kosher approach that emphasizes balance in meal selection, this collection's nutrition tips and accompanying course suggestions encourage weight loss in a positive way. Savory holiday servings also help ensure healthy eating during Rosh Hashanah, Yom Kipper, and Hanukkah, among other Jewish holidays.

Summary

Sylvie Jouffa is the author of The World Book of Jewish Cookery. Annick Champetier de Ribes is the director of dietetics at the Hopital du PerpetualSecours in France.

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128 pages Cooking / Methods CKB005000 Series: Make Me 7.000 in W | 8.000 in H 178mm W | 203mm H

Barbecue More Than 50 Fabulous New Recipes for the Grill Murdoch Books

Adobo Pork with Coconut Rice, Barbecued Salmon with Gin & Fennel Cream, and Barbecued Asaparagus with Toasted Pine Nut Dressing

Barbecuing is as versatile and easy as ever, and with this book, readers can be as ambitious or as lowkey as they likefeed the family or entertain a crowd. Ranging from slowcooked main meals to quick vegetable side dishes, these easytofollow recipes each have that "wow factor." A whole chapter dedicated to marinades, spice rubs, and sauces will also equip readers with flavor boosters to bring ingredients to life. From the perfect burger to Asian Sticky Pork Ribs to a fullon dinner party menu, this collection is a reminder that for aroma and flavor, nothing beats a barbecue. Includes dual measures.

Summary



288 pages Cooking / Methods CKB005000 Series: Smart Guides 7.500 in W | 9.250 in H | 1.470 lb Wt 191mm W | 235mm H | 667g Wt

The Smart Guide to Healthy Grilling Barry Fast

Grilling is not just for summer weekend cookouts, it is the yearround goto cooking method for lowcalorie, lowfat meals, and The Smart Guide to Healthy Grilling shows how to prepare delicious, healthful meals in a matter of minutes. Grilling expert Barry Fast provides carefully researched advice and instruction in a lively, easytofollow format. The guide explains how to create the best burger you've ever tasted; grill lowcal, greattasting chicken and vegetables; make delicious, nosugaradded desserts with a variety of fresh fruits; convert friends and family into seafood lovers; and reduce up to 90 percent of the formation of potentially carcinogenic HCA and PAB chemicals that highheat cooking produces. Whether you're planning a casual and relaxed dinner party or a healthy weekday meal, this book will help get dinner on the table with less work than any other cooking method.

Summary

Barry Fast is a food writer and editor and the author of The Catfish Cookbook. He has developed hundreds of recipes for everyday grilling that combine the tastiest grilling techniques with the latest nutritional and hearthealth science. He lives in City Island, New York.

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Home Smoking and Curing Keith Erlandson

First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. With clear and simple instructions, including building a kiln, it offers a wealth of information for amateur chefs and gourmets alike.

Summary

Keith Erlandson contributed to The Countryman's Weekly, The Field, and The Shooting Times magazines, and is Author Bio

the author of Gundog Training and The Working Springer Spaniel.


272 pages Cooking / Specific Ingredients CKB054000 7.500 in W | 10.000 in H | 1.000 lb Wt 191mm W | 254mm H | 454g Wt

The Whole Cow Christopher Trotter

A companion volume to The Whole Hog, this gourmet celebration of the cow and all its parts offers more than 100 recipes from around the world

Much more than just a cookbook, this book is a unique blend of historical, geographical, and culinary interest, together with clear explanations of how to cook different cuts of beef and veal. It is a celebration of the cow and all its variants. The book not only explains all the different ways to cook with beef and veal, but it also gives the history and importance of great and rare breeds, butchers' recommended cuts, and true headtotail eating. It includes the latest on ethical veal and is a mustbuy for any meat enthusiast. Includes dual measurements.

Summary

Christopher Trotter is a freelance chef and food writer, restaurant inspector, and food consultant. He is the Author Bio

coauthor of The Food and Cooking of Scotland, Scottish Traditional Recipes, A Taste of Scotland, and The Whole Hog.


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288 pages Cooking / Specific Ingredients CKB054000 7.50 W | 10.00 H | 1.30 T 8W | 10H | 1T

The Whole Hog Recipes & Lore for Everything but the Oink Christopher Trotter, Carol Wilson

Filled with historical and culinary lore as well as more than 100 recipes, this gourmet celebration of the pig and all its parts is a musthave for every pork fan, baconsandwich supporter, and sausage addict Much more than a cookbook, this is a celebration of all things porcinea unique blend of historical, geographical, and culinary interest, together with clear explanations of how to cook the different cuts of pork and delicious recipes. The idea of being able to "cook everything but the oink" of a pig permeates the recipes which are informed by the traditions covered in the main text. Completely international and full of fantastic photographs and an engaging text, this book features recipes such as Escalopes of Pork with Avocado and Sage; Loin of Pork with Mustard and Vermouth; Leek and Smoked Bacon Risotto; Tomato, Ham and Herb Tarts; Scotch Eggs; Pig's Liver with Lemon and Honey; and Cassoulet. Includes dual measurements.

Summary

Christopher Trotter is a freelance chef and food writer, restaurant inspector, and food consultant. They are the coauthors of The Food and Cooking of Scotland, Scottish Traditional Recipes, and A Taste of Scotland. Carol Wilson is the author of several cookbooks on traditional foods, including Gypsy Feast. She contributes to such publications as BBC Good Food, Food and Wine, Gastronomica, and Waitrose Food Illustrated, and is a jury member for the Slow Food Biodiversity Awards.

Author Bio



The Italian Sausage Bible Mary Contini, Bob Dewar

An indispensable bible for every cook, this practical and humorous book explores the Italian fascination with salsiccia sausage. Tracing the delicacy's history and displaying its remarkable versatility with more than 55 mouthwatering recipesincluding Il Panino di San Gennaro, Philip's Fabulous Fonteluna Sugo, and Pepperoni Pizza Twicethis is the perfect gift for the sausage lover or Italophile.

Summary

Author BioMary Contini is the bestselling author of numerous books about Italian life and cooking, including Dear Francesca, Dear Olivia, and Valvona & Crolla: A Year at an Italian Table. She is the director of Valvona & Crolla, a renowned Edinburgh restaurant, delicatessen, and cookery school. Bob Dewar is an artist and a former political and social contributor to the Scotsman.


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Fish Easy Over 100 Simple 30Minute Seafood Recipes Mitch Tonks

A seafood expert offers simple, delicious recipes that each take less than 30 minutes to prepare and cook A collection of incredible fish and shellfish dishes are all made using accessible yet sustainable fish, from salmon and trout to bream and bass to mussels and crayfish. The five chapters are based on cooking methodsthe grill, the frying pan, the casserole pot, the oven, and the parcel, for fish baked in a foil parcel. Each chapter features tips on how to get the best results, whatever the heat source. There are plenty of tips and tricks with the recipes, including how to simplify the cooking further, and how to make a similar dish more cheaply. Specially commissioned photographs of the dishes and stepbysteps for many of the techniques complete this beautiful and accessible book. Recipes include dual measurements.

Summary

Author BioMitch Tonks is an awardwinning food writer, restaurateur, and fishmonger whose titles include The Fishmonger's Cookbook and The Seafood Cafe Cookbook.



The Candy Cookbook Alice Bradley

Discover a delicious array of recipes in this classic 1917 cookbook, the first ever to contain recipes for cooking with chocolate This is a groundbreaking work first published in 1917 that features a variety of mouthwatering recipes for fudge, meringues, marshmallows, fondants, cakes, macaroons, and all kinds of other sweets. Reprinted in a beautiful edition, with brand new striking illustrations, this is a book both to treasure and to use practically, helped along the way with the handy lists of instructions and desirable utensils. Still as tasty today as when they were first published, these recipes display a perennial fascination with confectionary. Make Wild Rose Ornamental Frosting, Cream Butterscotch with Nuts, and perhaps even the intriguing Mushroom Meringuesall soon to become family favorites! Includes Imperial measures with conversion chart.

Summary

Author BioAlice Bradley was principal of Miss Fanny Farmer's School of Cookery, and cooking editor of Woman's Home Companion.


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Zumbo Adriano Zumbo's Fantastical Kitchen of OtherWorldly Delights Adriano Zumbo

A whirlwind tour through the whimsical world of Adriano Zumbo's sweet Willie Wonkastyle inventions

Utterly irresistible and always unique, Zumbo's sweet treats feature bold flavor combinations with incredible design, and this stunningly illustrated collection takes readers on a journey beyond the chocolate factory to find out how to do it themselves. His meltinthemouth macarons include Chocolate Salt and Vinegar, Kalamata Olive, Salted Butter Popcorn, Blackened Vanilla Bean, and Salted Milk Chocolate Caramel. Perfect pastries range from Pumpkin and Saffron Risotto Snail to Sticky Mango Danish. Incredibly creative cakes include Miss Marple Cake (orange, mascarpone, and maple), and Escape from a Colombian Rainforest (cherry, cola, and chocolate). These stunning desserts are broken down into many small steps, creating the perfect challenge for dessert makers who are ready for a challenge. Includes dual measures.

Summary

Adriano Zumbo's playful approach to food, farranging imagination, and cheeky attitude have made him one of Australia's best known chefs. He opened his first patisserie in in 2007. His appearances on MasterChef Australia have since won him a national following.

Author Bio


272 pages Cooking / Methods CKB004000 7.500 in W | 10.000 in H | 2.250 lb Wt 191mm W | 254mm H | 1,021g Wt

Lily Vanilli's Sweet Tooth Recipes and Tips from a Modern Artisan Bakery Lily Jones

Canongate UK's beautiful first cookbook, a baking book with pinktipped pages by a rock'n'roll baker, combines the techniques to become a skilled baker with innovative and mouthwatering recipes

Since she started out selling her cakes at a market in East London, Lily Jones (aka Vanilli) has gone on to become one of Britain's bestloved artisan bakers. With a starstudded client list and a thriving bakery, Lily's baked goods are famous for their unique flavor combinations, spectacular design, and exquisite taste. This book takes readers behind the scenes of her bakery and explains how to master some of the core skills of bakingthe cake, the custard, the coulis, the pastry, the ganache, and much morearming readers with the skills necessary to develop one's own recipes and move beyond the cupcake once and for all. Packed with more than 100 inspirational and easytofollow recipes including Ultimate PillowSoft Vanilla Sponge Cake, Bitter Chocolate Orange Cake, Rhubart Tarts with Chilli and Ginger, Brown Sugar Brioche, Whisky Salt Caramel Popcorn, Very Boozy Sherry Trifle, and Absinthe and Mint Chocolate Chip Ice Cream, it also contains invaluable tips and decorating techniques. This book is essential reading for anyone who is passionate about making sweets, from the complete beginner to the expert baker. Includes metric measures.

Summary

Lily Jones has been selling her cakes under the name Lily Vanilli since 2009 when she opened her first bakery. Author Bio

She also runs a cake and cocktail private members club and is the author of A Zombie Ate My Cupcake!: 25 Deliciously Weird Cupcake Recipes.


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Rococo Mastering the Art of Chocolate Chantal Coady

A sumptuous collection of recipes from London's most exclusive chocolatier, with a padded cover, three placeholder ribbons, and pinkedged pages, all inside a sturdy box with lovely interior vintage French illustrations

Rococo makes the finest chocolates in the world, and its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the awardwinning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. With recipes that include Coffee & Lemon Truffles, Goat's Cheese Ganache, Milk Chocolate & Passion Fruit Shortbread, Boozy Mousse, and Turkey & Bacon Sandwich with Chocolate, Rococo celebrates gastronomy's finest, most complex, and luxurious of ingredients. Suitable for absolute beginners and chocolate connoisseurs, this tome is a master class for chocolate lovers everywhere. Includes metric measures.

Summary

Chantal Coady is the founder of Rococo Chocolates, a specialty shop in London. She works closely with the Grenada Chocolate Company as part of a joint venture to produce fairly traded and "ethical" chocolate and is the founder of the Campaign for Real Chocolate and the Chocolate Society.

Author Bio


128 pages Cooking / Courses & Dishes CKB018000 Sales Restrictions: Canada only 8.000 in W | 8.000 in H | 1.130 lb Wt 203mm W | 203mm H | 513g Wt

Miss Hope's Chocolate Box Fudges, Fairy Cakes, Truffles and Other Splendid Recipes

A mouthwatering collection of 50 chocolate recipes from wonderfully original and quirky confectioners

In this indulgent celebration of all things cocoabased, Miss Hope presents her favorite chocolate recipes, which include delights such as Passion Fruit Truffles, Sea Salt Caramels, Walnut Whips, Chocolate Ginger Creams, and Chocolate Truffle Cake. Miss Hope's recipes focus on the use of the best ingredients, including fresh cream, butter, and natural vanilla. She also treats readers to irresistible chocolatey anecdotes which are guaranteed to make readers chuckle. Exquisitely designed and lavishly photographed, this book is the perfect gift or a wonderful dose of selfindulgencerequired reading for chocolate lovers everywhere. Includes dual measures.

Summary

Hope and Greenwood are delightfully irresistible shops in London that celebrate the best of British confectionery. Inspired by Miss Hope's memories of playing sweet shops in the garden as a child, the shops evoke the Britain of yesteryear, selling everything from sherbet lemons to indulgent chocolate truffles. Miss Hope and Mr. Greenwood opened their first shop in Dulwich, South London, in 2004 and following its huge success, opened their second in Covent Garden, London in 2008. They are the winners of a Gold Medal in The Great Taste Awards for their chocolate and have a website, www.hopeandgreenwood.co.uk.

Author Bio


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Sweet Studio The Art of Divine Desserts Darren Purchese

From cakes and mousses to glazes and spreads, pastry chef Darren Purchese offers guidance towards the creation of enhanced textures and perfected flavors

Sweet Studio is a laboratory for delectable desserts, where classically trained pastry chef Darren Purchese produces exquisite and extravagant sweet creations. Each of his desserts are made from component parts such as jellies, mousses, sponges, creams, and spreads which are built up, layer upon layer, to create the finished work of sweet art. This book is guaranteed to bring out the inner Willy Wonka in all of us, with recipes including Coconut Mousse, Gin & Tonic Marshmallows, Milk Chocolate Raspberry Eclairs, Pistachio Cake, and Smoked White Chocolate Brownies. Includes dual measures.

Summary

Darren Purchese is one of the most respected pastry chefs working in Australia today. He has worked in prestigious hotel kitchens across England and France, including the Savoy Hotel in London, under the tutelage of Mâitre Chef de Cuisine, Anton Edelmann. He set up Sweet Studio in early 2011.

Author Bio



Maya's Secrets 100 Delightful Latin Dishes for a Healthier You Maya LeonMeis, Malena Perdomo, Martin LimasVille...

From tasty appetizers to scrumptious desserts, the 100 dishes in this healthconscious cookbook were created by an authoritative team comprised of a TV food show host, a professional chef, and a registered dietitian. Each recipe features tempting Latin flavors and an appealing combination of ingredients and spices, as well as recommendations for the prevention or control of particular diseases and conditions, such as cancer, diabetes, or cardiovascular concerns. Special projects highlight holiday favorites and delicious treats just for kids. Helpful shopping lists of key ingredients to keep in the pantry simplify the process of making wholesome food choices.

Summary

Maya LeónMeis is the creator and host of Maya's Secrets, a health education television show geared toward the Latino community that has been airing in Colorado since 2006. Malena Perdomo, RD, CDE is a dietitian who designs and improves nutrition educational materials for Latinos. She is the Secretary of Latinos and Hispanics in Dietetics and Nutrition (LAHIDAN), the Latino Nutrition Specialist Spokesperson for the American Dietetic Association, and a member of a research team for Kaiser Permanente Colorado. Martín LimasVillers is an internationally trained chef who has a daily onehour radio show called "La Cocina de Martín" on La Buena Onda radio station in Denver. He also writes for El Hispano, Viva Colorado and the Denver Post. They all live in Denver.

Author Bio


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176 pages Cooking / Methods CKB070000 8.000 in W | 10.000 in H | 0.740 in T | 1.900 lb Wt 203mm W | 254mm H | 19mm T | 862g Wt

The Date Night Cookbook 25 EasytoCook Menus for the Busy Couple Meredith Phillips

Combining her expertise on relationships with her lifelong love of cooking, this celebrity author brings to the table 25 threecourse menus that are simple enough for a weeknight yet elegant enough for a candlelit dinner for two. Urging couples with jobs, children, and endless todo lists to set aside one night of the week to dine together without distractions, this cookbook makes it fun to stay home and prepare an easy appetizer, a quicktofix main dish, and a tempting dessert, each a fresh twist on a classic recipe and all of them inspired by a Californiastyle attention to readily available ingredients and seasonal produce. Photographs also show the author preparing the recipes and provide closeups of the finished dishes.

Summary

Meredith Phillips was the star of the second season of ABC's popular reality television series The Bachelorette. She is a professionally trained chef and a managing partner of ProChef, Inc., which is developing a 20part DVD cooking series. She lives in Los Angeles.

Author Bio



The New InterCourses (10th Edition) An Aphrodisiac Cookbook Martha Hopkins, Randall Lockridge

Organized by type of aphrodisiac, this playful cookbook covers 19 sensual foods, ranging from traditional favorites like oysters and strawberries to lesserknown but just as potent foods such as pine nuts and asparagus. Including histories of aphrodisiacs, couples' anecdotes, and tantalizing photography, this 10thanniversary edition of this beautiful and innovative cookbook features more than 55 new, coupletested recipes and a completely revised appendix.

Summary

Martha Hopkins and Randall Lockridge formed Terrace Partners, a publishing and design firm, in 1996. They've Author Bio

collaborated on many books, including Do It for Less! Parties, Let's Grill, LowCarb Meals in Minutes, Meat, More LowCarb Meals in Minutes, and New Tastes from Texas, a companion book to Stephan Pyles' PBS series. Martha has appeared on Good Morning America, CNN, and the Food Network. She lives in Waco, Texas. Randall lives in Scottsdale, Arizona.


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Fork Me, Spoon Me The Sensual Cookbook (Limited Edition) Amy Reiley

Exploring the world's most potent aphrodisiacs for steaming up the kitchen or bedroom (or wherever), this cookbook from a leading authority on sensual foods leads readers down the road to romance or, if preferable, simply helps them get down and dirty. More than 40 recipes based on 12 main ingredients are featured, including vanillascented sea bass, moist mango meatloaf, ginger mojitos, and Persian love cake, all designed to promote overall sexual health. This limited edition is presented with a new, alternate cover.

Summary

Amy Reiley is the second American to earn the title Master of Gastronomy from Le Cordon Bleu and was named one of the five best female wine professionals in the world by France's Wine Women awards. She has written for Daily Candy, Gault Millau, Las Vegas, and Variety, and is the author of Chile Aphrodisia and The Love Diet. She lives in Las Vegas.

Author Bio



Romancing the Stove The Unabridged Guide to Aphrodisiac Foods Amy Reiley

The sequel to the critically acclaimed Fork Me, Spoon Me, this spicy cookbook is a manual to romance whether it is in the kitchen or the bedroom. Amy Reileymaster of gastronomy and the leading American authority on sensual foodsdefines and demystifies aphrodisiac foods, from the scent of red wine as seduction tool to watermelon doubling as a little blue pill. The simple and satisfying recipes include strawberries and cream buttermilk pancakes, fresh corn soup, lobster pasta in champagne sauce, hot chocolate martinis, and chipotle bacon chocolate chip cookies.

Summary

Amy Reiley was the second American to earn the title Master of Gastronomy from Le Cordon Bleu and was named one of the five best female wine professionals in the world of 2005 by France's Wine Women awards. She

Author Bio

is the author of Chile Aphrodisia and Fork Me, Spoon Me, and has written for Daily Candy, Gault Millau, Las Vegas, and Variety. She lives in Las Vegas.


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288 pages Science / Chemistry SCI013000 6.000 in W | 9.000 in H | 0.930 lb Wt 152mm W | 229mm H | 422g Wt

Culinary Reactions The Everyday Chemistry of Cooking Simon Quellen Field

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easytofollow primer even includes recipes to demonstrate the concepts being discussed, including:

· Whipped Creamsicle Toppinga foam

· Cherry Dream Cheesea protein gel

· Lemonade with Chameleon Eggsan acid indicator

Summary

Author BioSimon Field is the author of Why There's Antifreeze in Your Toothpaste, Gonzo Gizmos, and The Return of Gonzo Gizmos, and is the creator of the popular Web site www.scitoys.com.


192 pages Cooking / Reference CKB071000 7.000 in W | 10.000 in H | 0.500 in T 178mm W | 254mm H | 13mm T

The Way Kitchens Work The Science Behind the Microwave, Teflon Pan, Garbage Disposal, and More Ed Sobey

If you've ever wondered how a microwave heats food, or why aluminum foil is shiny on one side and dull on the Summary

other, or whether it is better to use cold or hot water in a garbage disposal, you should read The Way Kitchens Work. Modern kitchens are hitech marvels, with more machinery than any other room in the house. Each of the 50+ entries includes its history, interesting trivia, and a discussion of the technology involved.

Readers will also enjoy reviewing the utensils' and appliances' original patent blueprints, as well as photos of the "guts" of these culinary tools. The author even includes odd side stories, such as how the waffle iron played a role in the founding of Nike, how you can reset a turkey timer, and why socialite Josephine Cochran really invented the dishwasher in 1886it wasn't because she wanted to ease the burden of her servants, but because she wanted a device that would avoid the unsightly chips associated with hand washing.

And finally, for those whose stovetop skills are still in development, Sobey provides information on the invention and use of the smoke detector and handheld fire extinguisher.

Ed Sobey is the author of A Field Guide to Household Technology and The Way Toys Work. Author Bio


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400 pages Social Science / Sociology SOC026030 5.000 in W | 8.000 in H | 1.000 in T | 0.710 lb Wt 127mm W | 203mm H | 25mm T | 322g Wt

Hungry City How Food Shapes Our Lives Carolyn Steel

The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly underappreciated social and physical impact on both human populations and the planet. Yet few eaters are conscious of the processes that are required to bring food into a metropolis. This original and revolutionary study examines the way in which modern food production has damaged the balance of human existence, and reveals a centuriesold dilemma that holds the key to a host of current problems, among them obesity, the inexorable rise of the supermarkets, and the destruction of the natural world. The rise and impact of such American hallmarks as industrialized food and meat production, the supermarket, fast food restaurant chains, and processed edibles on city life is examined alongside the historical roots and the contemporary issues at each stage of the food cycle, from farm to plate to landfill. Original and inspiring, this is a warning call to the waste and destruction caused by today's food systems, and a guide to correcting its errors.

Summary

Carolyn Steel is an architect, lecturer, and writer. Author Bio


240 pages Health & Fitness / NutritionHEA017000 5.500 in W | 8.500 in H | 0.600 in T 140mm W | 216mm H | 15mm T

By Any Greens Necessary A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat Tracye Lynn McQuirter

* The first vegan guide geared to African American women

* More than forty delicious and nutritious recipes highlighted with color photographs

* Menus and advice on transitioning from omnivore to vegan

* Resource information and a comprehensive shopping list for restocking the fridge and pantry

African American women are facing a health crisis: Heart disease, stroke, and diabetes occur more frequently among them than among women of other races. Black women comprise the heftiest group in the nation80 percent are overweight, and 50 percent obese. Decades of studies show that these chronic diseases can be prevented and even reversed with a plantbased diet. But how can you control your weight and health without sacrificing great food and gorgeous curves?

Just ask Tracye Lynn McQuirter. With attitude, inspiration, and expertise, in By Any Greens Necessary McQuirter shows women how to stay healthy, hippy, and happy by eating plenty of fresh fruits and vegetables, whole grains, and legumes as part of an active lifestyle. The book is a call to action that all women should heed.

Summary

Tracye Lynn McQuirter, a nutritionist who leads worldwide seminars on vegan nutrition, has been featured in dozens of media, including Essence, the Washington Post, and Black Press USA. A 20year vegan and a former contributing writer for Heart and Soul, the largest healthandfitness magazine for African American women, McQuirter founded the Black Vegetarian Society of New York, directed the nation's first federally funded vegan nutrition program, and worked on legislation to improve federal nutrition guidelines. She currently promotes schoolbased initiatives to reverse childhood obesity and has served as a nutrition consultant for the Black Women's Health Imperative, the largest health advocacy organization for black women and girls. A graduate of

Author Bio


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288 pages Cooking / Beverages CKB008000 6.000 in W | 9.000 in H | 0.920 lb Wt 152mm W | 229mm H | 417g Wt

Fizz How Soda Shook Up the World Tristan Donovan

This social, cultural, and culinary history charts soda's remarkable, worldchanging journey from aweinspiring natural mystery to ubiquity. Offthewall and offbeat stories abound, including how quack medicine peddlers spawned some of the world's biggest brands, how fizzy pop cashed in on Prohibition, how soda helped presidents reach the White House, and even how Pepsi influenced Apple's marketing of the iPod. This history of carbonated drinks follows a seemingly simple everyday refreshment as it zinged and pinged over society's taste buds and, in doing so, changed the world.

The story of soda is the story of the modern world, a tale of glamorous bubbles, sparkling dreams, big bucks, miracle cures, and spreading waistlines. Fizz: How Soda Shook Up the World charts soda's remarkable, worldchanging journey from aweinspiring natural mystery to ubiquitous presence in all our lives.

Along the way you'll meet the patent medicine peddlers who spawned some of the world's biggest brands with their allhealing concoctions, as well as the grandees of science and medicine mesmerized by the magic of bubbling water. You'll discover how fizzy pop cashed in on Prohibition, helped presidents reach the White House, and became public health enemy number one. You'll learn how Pepsi put the fizz in Apple's marketing, how CocaCola joined the space race, and how soda's sticky sweet allure defined and built nations. And you'll find out how an alleged sodaloving snail rewrote the law books.

Fizz tells the extraordinary tale of how a seemingly simple everyday refreshment zinged and pinged over our taste buds and, in doing so, changed the world around us.

Summary

Tristan Donovan is the author of Replay: The History of Video Games. His work has appeared in publications such as the Times, Stuff, the Daily Telegraph, the Guardian, and the Big Issue.

Tristan Donovan is the author of Replay: The History of Video Games. His work has appeared in publications such as the Times, Stuff, the Daily Telegraph, the Guardian, and the Big Issue.

Author Bio


24 pages Ages 6 to 9, Grades 1 to 4 Juvenile Nonfiction / Cooking & Food JNF014000 Series: Gruesome Series 9.000 in W | 11.000 in H 229mm W | 279mm H

Gruesome Grub & Disgusting Dishes Susan Martineau, Martin Ursell

This alternative kid's cookbook takes familiar recipes and reworks them to highlight the yuck factor

Here's a terrific collection of revolting recipes for the budding grossologist, including sweet and savory dishes, hot and cold food, and drinks. Kids can enjoy trying out their cookery skills and throw a gruesome party to gorge themselves on gorgeous but disgustingsounding treats.

Summary

Author BioSusan Martineau is a children's author whose books include 50 French Phrases, 50 Spanish Phrases, and Slimy Science and Awesome Experiments. Martin Ursell is an author and illustrator of children's books including The Big Book of Experiments and Activities, Dragon Boy, and You Can Draw Wild Animals.


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9781908164292 Pub Date: 10/1/12 $7.99 Discount Code: LON Novelty book

24 pages Ages 6 to 9, Grades 1 to 4 Juvenile Nonfiction / Cooking & Food JNF014000 9.000 in W | 9.000 in H 229mm W | 229mm H

Creative Recipes Susan Martineau, Martin Ursell

Gruesome, gross, and creativelyfun recipes in a cookbook shaped like a pizza

From homemade pizza with ghoulish toppings through spidertopped fairy cakes, to severed fingers in a bun, these recipes will shock and surprise your friendsespecially because they're so yummy! Included are recipes for monster pizzas, prehistoric sandwiches, dung buns, bony biscuits, and many more!

Summary

Author BioSusan Martineau is a children's author whose books include 50 French Phrases, 50 Spanish Phrases, and Slimy Science and Awesome Experiments. Martin Ursell is an author and illustrator of children's books including The Big Book of Experiments and Activities, Dragon Boy, and You Can Draw Wild Animals.


117 pages 3 And Under Cooking / Baby Food CKB107000 8.500 in W | 8.250 in H 216mm W | 210mm H

So Easy Baby Food (2nd Edition) A Personalized Guide to Making Baby Food at Home Joan Ahlers, Cheryl Tallman

Presented in an innovative format that is a combination of cookbook, workbook, and instructional guide, this reference helps parents provide dietary essentials for their babies through allnatural, homemade baby food. With more than 40 recipes for fruit, vegetable, and protein purees, hundreds of suggestions for creating meals, and tips for enhancing flavor with herbs, parents will learn to easily prepare food in only 30 minutes per week that looks, smells, and tastes better than any massproduced variety. In addition to the recipes, the guide provides information on the benefits of homemade baby food, introducing solid foods, and developing healthy eating habits, while the workbook format makes it easy to record allergies and other reactions.

Summary

Joan Ahlers is the cofounder, with her sister Cheryl, of www.FreshBaby.com, a site dedicated to raising children with healthy eating habits. She lives in Los Alamos, New Mexico. Cheryl Tallman is an authority on the subject of healthy eating habits for infants, toddlers, and children, and the author of So Easy Baby Food Basics. She lives in Petoskey, Michigan. They are the coauthors of So Easy Baby Food Kit and So Easy Toddler Food.

Author Bio


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36 pages 3 And Under Cooking / Baby Food CKB107000 8.00 W | 8.00 H | 0.90 T 8W | 8H | 1T

So Easy Baby Food Basics Homemade Baby Food in Less Than 30 Minutes Per Week Cheryl Tallman

This cookbook for allnatural, homemade baby food provides recipes and instruction for making stage 13 baby foods. Also included are the basics of introducing solid foods and how to develop healthy eating habits. In less than 30 minutes a week, parents can save money, reduce childhood obesity, and avoid processedfood safety concerns with this easy and straightforward system.

Summary

Cheryl Tallman is an authority on the subject of healthy eating habits for infants, toddlers, and children, and the coauthor of So Easy Baby Food, So Easy Baby Food Kit, and So Easy Toddler Food. She lives in Petoskey, Michigan.

Author Bio


272 pages Health & Fitness / Children's Health HEA046000 5.500 in W | 8.500 in H | 0.780 in T | 0.800 lb Wt 140mm W | 216mm H | 20mm T | 363g Wt

New Vegetarian Baby Sharon K. Yntema, Christine Beard

An allnew edition of America's favorite guide to bringing up baby as a vegetarian, this book incorporates all the latest information to answer questions and lay to rest any lingering doubts about a vegetarian regimen for infants.

Summary


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279 pages Health & Fitness / Children's Health HEA046000 6.500 in W | 8.500 in H | 0.900 in T | 0.820 lb Wt 165mm W | 216mm H | 23mm T | 372g Wt

More Peas Please Solutions for Feeding Fussy Eaters Kate Di Prima, Julie Cichero

Do you dream of enjoyable mealtimes with children who are adventurous about trying a variety of foods? If so, this is the perfect book for you, providing a wealth of nutritious solutions for fussy eaters. The number of children with feeding problems, food fussiness, or food group avoidance who are seeing health professionals is growing drastically. Apart from a dislike of certain foods and an aversion to trying new things, some children refuse to eat "lumpy" or "slimy" foods. Not many people know there's a strong relationship between learning to chew and swallow and learning to talk. Likewise, there is a little known connection between constipation, poor appetite, and fussy eating habits. This book provides loads of authoritative, sensible, practical advice about feeding children, along with easy recipes and a wealth of information about why kids sometimes have strange responses to certain foods, and how they can overcome them. This guide to helping children learn to happily eat a healthy and varied diet examines the importance of feeding kids a balanced diet, tackling the psychological side of eating as well as the significance of early feeding experiences on speech development.

Summary

Kate Di Prima is a dietitian and an adult and infant nutritionist. She writes a regular nutritional column for three magazines, Mother and Baby, Pregnancy and Birth, and Little Kids and is interviewed regularly for magazines including New Idea and Good Health. Dr. Julie Cichero is a specialist in feeding and swallowing disorders and former codirector of the No Fuss Feeding & Swallowing Centre.

Author Bio

9789888240623 Pub Date: 4/1/14 $9.99 Board book

24 pages 3 And Under Juvenile Fiction / ConceptsJUV009000 Series: Yonezu, Guess What?, board books 6.500 in W | 6.500 in H | 0.490 lb Wt 165mm W | 165mm H | 222g Wt

Guess What?Food? Yusuke Yonezu

Familiar foods become surprising creatures with the help of lively lifttheflaps Carrots, chestnuts, and cheese turn into animals with the lift of a flap in this fun board book. Young readers are encouraged to use their imaginations to guess what animal will be revealed. A toasty bun becomes a smiling dog; a series of red peppers transforms into an octopus. What will be found under the pumpkin? Children will enjoy brainstorming to guess each surprise.

Summary

Author BioYusuke Yonezu is an author and illustrator of children's books, including 5 Little Apples, Moving Blocks, Please Don't Cry, Rainbow Chameleon, We Love Each Other, and Yum Yum!


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56 pages Ages 3 to 5, Grades P to K Cooking / Baby Food CKB107000 8.000 in W | 8.000 in H | 0.440 lb Wt 203mm W | 203mm H | 200g Wt

So Easy Toddler Food (2nd Edition) Survival Tips & Simple Recipes for the Toddler Years Cheryl Tallman

With survival tips on common toddler eating behaviors and 40 easy recipes designed to win over the pickiest child, the updated edition of this cookbook is the perfect allinone reference for parents. The recipes use common ingredients, are explained through simple steps and photos, and feature nutrition facts and menu ideas. Recipes include a breakfast burrito, pineapple kabobs, homemade pizza, and creamy cauliflower soup. This new edition also features practical advice and tips for toddler eating behaviors; healthy eating topics; and introduction to the MyPlate system; dos and don'ts to avoid food battles; and engaging kitchen activities.

Summary

Cheryl Tallman is an authority on the subject of healthy eating habits for infants, toddlers, and children. She is the author of So Easy Baby Food Basics and coauthor of So Easy Baby Food and So Easy Baby Food Kit. She lives in Petoskey, Michigan.

Author Bio


192 pages Ages 10 to 13, Grades 5 to 8 Juvenile Nonfiction / Cooking & Food JNF014000 Series: I Want to be a Chef 8.00 in W | 10.00 in H | 0.43 in T 203mm W | 254mm H | 11mm T

I Want to Be a Chef Murdoch Books

More than 100 recipes for breakfast, lunch, and dinner will teach aspiring young chefs the techniques needed to cook their way to success Learning to cook opens the way to a lifetime of happy experiences. Once they start cooking for family and friends, young people will quickly realize what a very rewarding thing it is to do. This collection features recipes with which to start the day, such as Blueberry Pancakes, Scrambled Eggs, and Ricotta Crumpets with Pear; dishes for lunchtime and snacks, such as Spinach and Feta Muffins, Potato and Pumpkin Soup, and OvenBaked Chicken Nuggets; and such dinnertime options as Spinach and Ricotta Cannelloni, Tofu with Greens and Noodles, and Fishcakes. Delicious desserts include Ice Cream Brownie Sandwiches and Crazy Cupcakes. It offers clear stepbystep pictures helping cooks learn how to mix, roll out, slice, fold in, and chop their way to a successful result. Includes dual measurements.

Summary



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9780977492275 Pub Date: 1/1/13 $14.95 Discount Code: SPT Spiral bound / Concealed wire


The Braces Cookbook (2nd Edition) Recipes You (and Your Orthodontist) Will Love Pamela Waterman, Brenda Waterman

Presenting 50 comfort food recipes developed by and for braces wearers, this indispensable collection offers real food choices that the whole family will enjoy. This updated edition provides sensitive substitutions for classic favorites and new recipe additions that even kids can make, including five new snack ideas. Sections for packing lunches, comfort care, and cooking tips have been greatly expanded to give patients and their families everything they need to support positive orthodontic experiences. Also included are updated web resources, fun dental and orthodontic trivia, an orthodontic terms glossary, and reminders about foods to avoid.

Summary

Pamela Waterman is an engineer and author who has published four books on recipes and children's activities, dozens of parenting, craft, renovation, and small business articles, and more than 80 technical articles. She is the author of The Braces Cookbook 2. Brenda Waterman is the creator of the Braces Cookbook concept and the developer of many of the book's recipes and tips. They live in Mesa, Arizona.

Author Bio

9780977492282 Pub Date: 1/1/13 $14.95 Discount Code: SPT Spiral bound / Concealed wire


The Braces Cookbook 2 (2nd Edition) Comfort Food with a Gourmet Touch Pamela Waterman, Amee Hoge

Created specifically for adults with braces, this cookbook features a full range of flavorfilled dishes through easy, staysoft recipes and comfort food tips for any kind of bracesmetal, ceramic, behindtheteeth, or alignertype. The recipes range from basic ideas made from aroundthehouse ingredients to meals with true gourmet touches, including breakfasts, appetizers, desserts, entrees, and vegetarian dishes. This book is ideal for eating well at home, on the road, and at the office. Savvy tips for being confident in braces at work are also included.

Summary

Pamela Waterman is an engineer and author who has published four books on recipes and children's activities, dozens of parenting, craft, renovation, and small business articles, and more than 80 technical articles. She is the author of The Braces Cookbook. Amee Hoge is a graduate of the French Culinary Institute of New York and the culinary and gardening instructor, food stylist, and photographer at Playing with Food. They live in Mesa, Arizona.

Author Bio


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24 pages Ages 3 to 5, Grades P to K Juvenile Nonfiction / Cooking & Food JNF014000 Series: Sparklers: Food We Eat 10.000 in W | 10.000 in H | 0.310 lb Wt 254mm W | 254mm H | 141g Wt

Let's Eat Breakfast Clare Hibbert

Let's Eat Breakfast encourages children to think about when they eat breakfast and what kinds of food they might eat. They will encounter a range of healthy breakfast from around the world, and see where some foods come from. Finally they can follow the simple recipe to make their own muesli.

Summary

Clare Hibbert is a freelance writer and editor who has written more than 100 books on numerous subjects for children under 12.

Author Bio



Let's Eat Lunch Clare Hibbert

Let's Eat Lunch encourages children to think about when they eat lunch and what kinds of food they might eat. They will encounter a range of healthy lunches from around the world, and see how what they eat may change with the seasons. Finally they can follow the simple recipe to make their own Greek salad.

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Author Bio


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Let's Eat Dinner Clare Hibbert

Let's Eat Dinner encourages children to think about when they eat dinner and what kinds of food they might eat. They will encounter a range of healthy dinners from around the world, and see where some foods come from. Finally they can follow the simple recipe to make their own raita.

Summary


Author Bio



Celebration Food Clare Hibbert

Celebration Food encourages children to think about when they eat special food and what kinds of food they might eat at different celebrations. They will encounter a range of celebrations from around the world, both religious and secular. Finally they can follow the simple recipe to make their own charoset.

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Author Bio


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176 pages Cooking / Vegetarian & Vegan CKB086000 5.500 in W | 8.500 in H | 0.380 in T | 0.600 lb Wt 140mm W | 216mm H | 10mm T | 272g Wt

Better Than Peanut Butter & Jelly Quick Vegetarian Meals Your Kids Will Love! Revised Edition Marty Mattare, Wendy Muldawer

This new revised edition of the trusted guide to vegetarian family cooking is better than ever with recipes for quick, healthy, tasty, kidtested mealsmany of them totally new for this edition. The vegan information has been expanded, too, with plenty of helpful tips on incorporating vegan choices into a diet. This is one recipe book that belongs in every earthfriendly kitchen.

Summary


cooking titles fall 2014 · 2014-08-01 · primrose bakery celebrations martha swift, lisa thomas...

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