IPG Spring 2014 Cooking Titles

Cooking Titles
Spring 2014
IPG
Miss Hope's Teatime Treats

Cream Tea, Cake and Cucumber Sandwiches
Hope and Greenwood
Summary
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
9780091946654 Prawns and Scotch Eggs, Marmalade Cake, Sea Salt Millionaire's Shortbread, and Custard Tarts, all washed down
Pub Date: 4/1/14 with the perfect tipple such as a Sparkling Jasmine Tea or an Earl Grey Vodka. She also offers insight into the art
$23.95 of teatime etiquette, including how to make edible garnishes and the all-important table decorations. Exquisitely
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designed with full-color photography and all the charm and appeal of the Hope and Greenwood brand, this little
Hardback / Cloth over
boards gem of a book epitomizes the beloved British tradition of afternoon tea. Includes dual measures.
128 pages
Cooking / Beverages
CKB019000
Author Bio
Sales Restrictions: Canada Hope and Greenwood are delightfully irresistible shops in London that celebrate the best of British
only confectionery. Inspired by Miss Hope's memories of playing sweet shops in the garden as a child, the shops
8.000 in W | 8.000 in H evoke the Britain of yesteryear, selling everything from sherbet lemons to indulgent chocolate truffles. Miss Hope
203mm W | 203mm H 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.
Bread Making
A Practical Guide to All Aspects of Bread Making
Jane Eastoe
Summary
Bread is one of the oldest prepared foods and one of immense social and political significance. In Britain we eat
about 8 million loaves a day, most of it shop bought. But more people are now making their own bread. In this
book all the techniques, ingredients, and science of bread making are explained, in addition to a range of recipes,
including some from the National Trust. The recipes include the basics such as Wholemeal, Granary, Rye, Corn,
and Farmhouse bread, but there are also many regional specialties, such as Barmbrack, Bara Brith, English
Muffins, Crumpets, Pikelets, Beer Bread, Welsh Cakes, and Bath Buns. This attractive little book contains
everything you need to inspire you to start making your own bread.
Author Bio
Jane Eastoe has been a journalist and author for over 25 years. She was chief contributor to the National Trust
Book of the Countryside and is author of Allotments, Britain by Bike, Home Grown Fruit, Mushrooms, and Wild
9781907892783 Food.
Pub Date: 7/1/14
$13.95
Discount Code: LON
boards
96 pages
Cooking / Courses &
Dishes
CKB009000
4.500 in W | 7.000 in H
114mm W | 178mm H
IPG Cooking Spring 2014 - Page 1

IPG
Cressida Bell's Cake Design

Fifty Fabulous Cakes
Cressida Bell
Summary
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
9780957150034 the art and craft of cake decoration. Cressida is a scion of the famous Bloomsbury Group of artists-her
Pub Date: 5/1/14 grandmother was artist Vanessa Bell-and these wonderfully original designs for cakes, in their innovative use of
$36.95 color and ingredients, while being totally contemporary in feel and look, reflect her honorable artistic inheritance.
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All the decorations are edible: there are cakes decorated with traditional sweets, cakes decorated with candied
boards fruit, and cakes decorated with nothing but sugar paste cut and shaped into striking, witty, and vivid designs-a
winner's rosette, a peacock in all his finery, a dahlia in full bloom. Each idea is inspirational, but is also eminently
160 pages attainable-some easily achieved by children-and all suitable for any number of cake baking occasions from
Cooking / Courses &
Dishes birthdays and anniversaries, to just producing something wonderful for every day. Includes metric measures.
CKB014000
9.000 in W | 9.000 in H
229mm W | 229mm H Author Bio
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.
Delia's Cakes
Delia Smith
Summary
Coffee & Cardamom Cake with Pistachios, Dark Jamaican Gingerbread, Old-fashioned Cherry Cake, Chocolate Beer
Cake-and 90% of the recipes can be made gluten-free
First published in 1977, this collection has now undergone a complete contemporary makeover. It still retains
much-loved 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 gluten-free. 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 &
9781444734812
Pub Date: 5/1/14
Cider Cake, Plum & Cinnamon Muffins, and much more-this is the only cake cookbook you'll need.
$34.95
Discount Code: LON
Hardback / Cloth over Author Bio
boards
Delia Smith is a televison chef and the author of many cookbooks, including Delia Smith's Christmas, Delia's
232 pages Kitchen Garden, and Delia's Vegetarian Collection.
Cooking / Courses &
Dishes
CKB014000
7.500 in W | 10.000 in H
191mm W | 254mm H

IPG
Product Image
Miss Hope's Chocolate Box
Fudges, Fairy Cakes, Truffles and Other Splendid Recipes
Hope and Greenwood
9780091940393
Pub Date: 4/1/14
$23.95 Summary
Discount Code: LON A mouthwatering collection of 50 chocolate recipes from wonderfully original and quirky confectioners
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In this indulgent celebration of all things cocoa-based, Miss Hope presents her favorite chocolate recipes, which
128 pages include delights such as Passion Fruit Truffles, Sea Salt Caramels, Walnut Whips, Chocolate Ginger Creams, and
Cooking / Courses &
Chocolate Truffle Cake. Miss Hope's recipes focus on the use of the best ingredients, including fresh cream,
Dishes
CKB018000 butter, and natural vanilla. She also treats readers to irresistible chocolatey anecdotes which are guaranteed to
Sales Restrictions: Canada make readers chuckle. Exquisitely designed and lavishly photographed, this book is the perfect gift or a wonderful
only dose of self-indulgence-required reading for chocolate lovers everywhere. Includes dual measures.
8.000 in W | 8.000 in H
203mm W | 203mm H
Author Bio
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.
Sweet Studio
The Art of Divine Desserts
Darren Purchese
Summary
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
9781742663371 Coconut Mousse, Gin & Tonic Marshmallows, Milk Chocolate Raspberry Eclairs, Pistachio Cake, and Smoked White
Pub Date: 6/1/14
Chocolate Brownies. Includes dual measures.
$39.95
Discount Code: LON
boards Author Bio
232 pages Darren Purchese is one of the most respected pastry chefs working in Australia today. He has worked in
Cooking / Courses & prestigious hotel kitchens across England and France, including the Savoy Hotel in London, under the tutelage of
Dishes Mâitre Chef de Cuisine, Anton Edelmann. He set up Sweet Studio in early 2011.
CKB095000
9.000 in W | 10.000 in H
229mm W | 254mm H

IPG
Great British Puddings

120 Sweet, Sticky, Yummy, Classic Recipes from the Pudding Club of Great Britain
The Pudding Club
Summary
Celebrating the gooiest, yummiest, sweetest treats from Britain, this new cookbook lets you in on the secrets of
the best desserts in the country
Please be upstanding, ladies and gentlemen, for the greatest puddings that this fair land has to offer! A genuine
"pud-lover's" delight, this collection includes recipes for Ginger Syrup Pudding, Cinnamon and Apple Bread
Pudding, Prince Albert Pudding, Apple Dappy, Blackcurrant and Mint Pie, Scottish Flummery, Blackberry Eton
Mess, Hot Mocha Pudding, Apricot Tansy, Figgy Pudding, and much more. With 150 foolproof, tried-and-tested
9780091945428 desserts, this is the essential pudding cookbook from the real experts. Custard at the ready, sir! Grab your
Pub Date: 4/1/14 spoon, madam! Includes dual measures.
$24.95
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boards Author Bio
The Pudding Club was founded at the Three Ways House Hotel in 1985 to prevent the demise of the great
226 pages
Cooking / Courses & British Pudding, at a time when restaurants seemed to offer only tiny portions of frozen cheesecake and
Dishes tasteless gateaux. Today the Pudding Club and its supporters can claim that their efforts have reestablished
CKB024000 such delights as jam roly poly, syrup sponge, spotted dick, and bread and butter pudding as favorites throughout
Sales Restrictions: Canada the country and beyond.
only
8.000 in W | 10.000 in H |
2.040 lb Wt
203mm W | 254mm H |
925g Wt
The Donut
History, Recipes, and Lore from Boston to Berlin
Michael Krondl
Summary
The love for the donut in the United States is longstanding and deep-rooted. Gourmet donut shops have popped
up in trendy neighborhoods across the country and high-end 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
9781613746707
and Ramadan as well; the serving of donuts to American doughboys in the trenches of World War I; and the
Pub Date: 6/1/14
$16.95 delivery by Red Cross Clubmobiles of essential comforts of home to World War II soldiers such as music, movies,
Discount Code: LON magazines and-what else?-donut machines. Mindful that the information might have readers itching to run to
Paperback / softback / their nearest bakery, Krondl also offers a baker's dozen of international donut recipes-with accompanying color
Trade paperback (US) photos-including those for Chocolate-Glazed Bismarcks with Marshmallow Filling, Nutella Bombolocini, Frittelle di
168 pages Carnevale, and Dulce de Leche Raised Donuts with a Salty Caramel Glaze, among others.
Cooking / Courses &
Dishes
CKB062000
Author Bio
8.000 in W | 8.000 in H Michael Krondl is a food historian, award-winning cooking instructor, food writer, and former chef. His writing
203mm W | 203mm H
credits include Gastronomica, Nation's Restaurant News, New York Newsday, and Saveur, as well as multiple
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.

IPG
Fairytale Food
Enchanting Recipes to Bring a Little Magic to Your Cooking
Lucie Cash
Summary
Mad Hatter's Teacakes, Snow Queen Cookies, Huff'n'Puff Pork-add a little magic to mealtimes with more than 60
simple recipes, each inspired by a different fairytale and with a lavish full-color, full-page 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
9781848093577
cottage (London apartment), pen and paper in hand, and set off to find inspiration in the land of fairytales. For
Pub Date: 4/1/14 months and months she toiled, visiting best-loved characters; some were wonderfully sweet and generous,
$27.95 others were a bit grumpy and a little scary, but they all gave her ideas, tips, and the confidence to create her
Discount Code: LON very own delicious recipes. Includes metric measures.
boards
160 pages Author Bio

Cooking Lucie Cash is a debut cookbook author.
CKB000000
Sales Restrictions: Canada
only
7.000 in W | 9.500 in H |
1.410 lb Wt
178mm W | 241mm H |
640g Wt
Four Kitchens
Colin Fassnidge
Summary
With the help of this cookbook, even the most humble meal can be transformed into restaurant-quality 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 home-cooked meal into impressive restaurant fare. The style of food is
predominantly drawn from 4Fourteen, an all-day "Eating House" and bar, with an emphasis on share food, from
small plates to whole animals. Includes dual measurements.
9780857982346
Pub Date: 6/1/14 Author Bio
$37.95 Colin Fassnidge has worked at some of Sydney's most acclaimed restaurants, including Banc and est. In 2003
Discount Code: LON he took over Four In Hand dining room, and in May 2012, he opened the Sydney dining hotspot 4Fourteen, which
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has already established itself as a favorite among food critics and patrons alike.
240 pages
Cooking
CKB000000
7.500 in W | 9.500 in H
191mm W | 241mm H

IPG
Guilty Pleasures
Your Favourite Sweet & Savoury Indulgences in 130 Easy Recipes
Matt Tebbutt
Summary
Peanut Butter and Pecan Pie, Vodka-Marinated Steak-transform 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 Tea-Smoked 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
9781782064671 many serious things to worry about, a bit of mild indulgence shouldn't be one of them. This is pleasure on a
Pub Date: 5/1/14
$29.95
plate. Includes metric measures.
Discount Code: LON
boards Author Bio
224 pages Matt Tebbutt hosts and cohosts several cooking shows. He owns and runs the acclaimed Foxhunter pub, for
Cooking which he won AA Restaurant of the Year for Wales.
CKB000000
7.500 in W | 10.000 in H
191mm W | 254mm H
The Smart Guide to Healthy Grilling

Barry Fast
Summary
Grilling is not just for summer weekend cookouts, it is the year-round go-to cooking method for low-calorie, low-
fat 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, easy-to-follow
format. The guide explains how to create the best burger you've ever tasted; grill low-cal, great-tasting chicken
and vegetables; make delicious, no-sugar-added 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 high-heat 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.
9781937636159
Pub Date: 5/1/14
$19.95
Discount Code: LON Author Bio
Paperback / softback / Barry Fast is a food writer and editor and the author of The Catfish Cookbook. He has developed hundreds of
Trade paperback (US)
recipes for everyday grilling that combine the tastiest grilling techniques with the latest nutritional and heart-
288 pages health science. He lives in City Island, New York.
Cooking / Methods
CKB005000
Series: Smart Guides
7.500 in W | 9.250 in H
191mm W | 235mm H

IPG
Food from Your Forest Garden

How to Harvest, Cook and Preserve Your Forest Garden Produce
Martin Crawford, Caroline Aitken
Summary
Forest gardening-a novel method of growing edible crops in different vertical layers-is 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
9780857841124
harvesting and processing. Readers will also learn how to preserve their produce, whether making traditional jams
Pub Date: 4/1/14
$30.00 or ferments and fruit leathers. Beautiful color photographs throughout make this invaluable guide an eye-
Discount Code: LON catching resource for readers looking to get the most out of their forest garden.
Paperback / softback /

Cooking / Methods Martin Crawford has spent more than 20 years in organic agriculture and horticulture and is director of the
CKB023000 Agroforestry Research Trust, a nonprofit charity that researches temperate agroforestry and all aspects of plant
8.000 in W | 10.000 in H | cropping and uses, with a focus on tree, shrub, and perennial crops. The Trust produces several publications and
2.000 lb Wt a quarterly journal, and sells plants and seeds. He is the author of several books, including Creating a Forest
203mm W | 254mm H |
907g Wt 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.
Don't Cook the Planet

Deliciously Saving the Planet One Meal at a Time
Emily Abrams, Robert Kennedy Jr.
Summary
Choosing 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 all-star collection of chefs and ecoactivists share more than 70 delicious
recipes as well as tips on how to minimize your carbon footprint. Each contributor-including 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 others-provides 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 18-year-old activist, approaches sustainability from a personal perspective, striving to make changes that will
9781600789724
Pub Date: 4/1/14
impact her generation, and in so doing, has created a cookbook that explains how positive food choices
$25.95 significantly impact one's environment as well as one's health.
Discount Code: LON
boards Author Bio
160 pages Emily Abrams is an 18-year-old activist who has been involved in the movement to fight climate change since
Cooking / Regional & 2007. She lives in Deerfield, Massachusetts. Robert Kennedy Jr. is a radio host, an activist, and an attorney
Ethnic specializing in environmental law. He is the son of Robert "Bobby" Kennedy Sr., the former United States Senator
CKB002000
for New York and the 64th U.S. Attorney General, and the nephew of former President John F. Kennedy.
7.500 in W | 10.000 in H
191mm W | 254mm H

IPG
Exploring China: A Culinary Adventure

100 Recipes from Our Journey
Ching-He Huang, Ken Hom
Summary
Ken and Ching cooked their way across China, searching for exciting new flavors and culinary ideas as well as
the ultimate recipes for standard favorites-this book is the result
Ken Hom and Ching-He 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 cutting-edge 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
9781849904988
Pub Date: 6/1/14 Chinese did actually invent tortellini in remote Kashgar, before traveling to Sichuan Province, China's gastronomic
$39.95 capital. But this is more than a culinary journey; this is a homecoming for Ken and Ching, and they make their
Discount Code: LON own pilgrimages to Guangdong and Fujian to discover their personal and culinary roots. Ching admires Ken's
Hardback / Cloth over experience and knowledge, while Ken respects Ching's modern influences. Together they bring a unique and
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authoritative perspective on Chinese food that will surprise and inform. Includes dual measurements.
272 pages
Cooking / Regional &
Ethnic Author Bio
CKB090000
Ken Hom began his culinary career in his uncle's Chicago restaurant at the age of 11, before eventually moving
8.000 in W | 10.000 in H
203mm W | 254mm H
on to teach at California's Culinary Academy. He now has 25 years of experience as a BBC television chef and
has written more than 30 cookbooks, including Foolproof Chinese Cooking, Foolproof Thai Cooking, and Ken
Hom's Quick Wok. Ching-He Huang is a Taiwanese-born 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 Emmy-
nominated Easy Chinese, Easy Chinese: San Francisco, and Easy Chinese: New York and L.A.
The Higgidy Cookbook

100 Recipes for Pies and More
Camilla Stephens
Summary
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.
9781782062899 There are also gorgeous sweets such as Apple & Blackberry Pie and Pretty Little White Chocolate Tarts. This is
Pub Date: 4/1/14 comfort food that everyone will love! Includes metric measures.
$24.95
Discount Code: LON
boards Author Bio
Camilla Stephens began her culinary career as head of food development for the Seattle Coffee Company (now
224 pages
Starbucks). In 2003, she and her husband set up their own company, and Higgidy was born. Quickly recognized
Ethnic as one of the fastest-growing UK companies, the Higgidy kitchens now produce more than 175,000 award-
CKB011000 winning pies and quiches every week.
7.500 in W | 9.000 in H |
2.150 lb Wt
191mm W | 229mm H |
975g Wt

IPG
Mange Tout
Bistro Cooking With a Modern Twist
Bruno Loubet
Summary
"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
9780091950477 ingredients taken from around the world. With recipes for his signature dishes including Beetroot ravioli, Maple-
Pub Date: 9/9/13 crisp duck breast, Indochine braised beef with mango and Prune and armagnac sticky pudding, Bruno offers a
Discount Code: LON delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair.
Hardback
256 pages With pictures by acclaimed food photographer Jonathan Lovekin, whose work features in both Plenty and
Cooking Jerusalem.
CKB000000
7.800 in W | 9.960 in H | Author Bio
1.060 in T | 2.680 lb Wt Born in Bordeaux, BRUNO LOUBET first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire.
198mm W | 253mm H |
Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as
27mm T | 1,216g Wt
Head Chef at the two Michelin-starred 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 pop-up restaurant on the
roof of Selfridges, before opening Bistrot Bruno Loubet at The Zetter Hotel in February 2010.
Rick Stein's India

In Search of the Perfect Curry: Recipes from My Indian Odyssey
Rick Stein
Summary
In search of the perfect curry-the 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.
9781849905787
Pub Date: 5/1/14 What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street
$39.95 snacks? Rick journeys through India to find the answer, searching this colorful, chaotic nation in search of the
Discount Code: LON truths behind the world's love affair with its food. Chefs, home cooks, and street vendors hold the key to
Hardback / Cloth over unlocking the secrets of these complex and diverse flavors, and Rick's travels take him to the heart of both their
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long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish,
320 pages and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish-the
Cooking / Regional & perfect curry. Includes metric measures.
Ethnic
CKB044000
8.000 in W | 10.000 in H |
2.780 lb Wt
Author Bio
203mm W | 254mm H | Rick Stein is a chef, restaurateur, television host, and author. His other titles include Rick Stein's Far Eastern
1,261g Wt Odyssey, Rick Stein's Spain, and Rick Stein's Seafood, which won the coveted James Beard Foundation Cookbook
of the Year Award.

IPG
Gino's Italian Escape

100 Recipes to Help You Eat Like You're in Italy
Gino D'Acampo
Summary
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 much-loved 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 mouth-watering favorites that will soon have readers cooking and eating like true Italians. Includes metric
9781444751727 measures.
Pub Date: 5/1/14
$29.95
Discount Code: LON
boards Gino D'Acampo is the author of Buonissimo!, The Italian Diet, and Pasta Italiana.
288 pages
Ethnic
CKB047000
7.500 in W | 9.500 in H
191mm W | 241mm H
Everyday Cheesemaking
How to Succeed at Making Dairy and Nut Cheese at Home
K. Ruby Blume
Summary
This do-it-yourself handbook introduces and instructs readers on the essential concepts, necessary equipment,
and key ingredients to make delicious cheese from home. 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 ricotta, cheddar, parmesan, 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.
9781621065920
Pub Date: 6/1/14
$12.95
Paperback / softback / K. Ruby Blume is an urban farmer and the founder of the Institute of Urban Homesteading, a school that offers
classes on urban sustainability. She is the coauthor of Urban Homesteading: Heirloom Skills for Sustainable
128 pages Living. She lives in Oakland, California.
Cooking / Specific
Ingredients
CKB096000
5.250 in W | 6.750 in H
133mm W | 171mm H

IPG
Think! Eat! Act!

A Sea Shepherd Chef's Vegan Recipes
Raffaella Tolicetti
Summary
Featuring the wide variety of vegan food prepared on the ships of the Sea Shepherd Conservation Society, this
goal-oriented 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.
Author Bio
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.
9781621066668
Pub Date: 6/1/14
$17.95
Discount Code: LON
192 pages
Cooking / Vegetarian &
Vegan
CKB086000
6.000 in W | 9.000 in H
152mm W | 229mm H
Guide to Wild Foods and Useful Plants (2nd Edition)

Christopher Nyerges, Ed Begley, Jr.
Summary
An array of abundant wild foods is available to hikers, campers, foragers, or anyone interested in living closer to
the earth. Written by a leading expert on wild foods and a well-known teacher of survival skills, Guide to Wild
Foods and Useful Plants is more than a listing of plant types-it 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.
Author Bio
9781613746981 Christopher Nyerges is the director of the School of Self-Reliance, where he has taught classes on wild foods
Pub Date: 4/1/14 and survival skills since 1974. He is an associate editor of Wilderness Way and West Coast editor of Wild Food
$24.95 Forum. He has published hundreds of articles on wild foods, gardening, self-reliance, and survival skills in
Discount Code: LON
American Survival Guide, Whole Life Times, Mother Earth News, Herbalist, and many other magazines.
288 pages
Nature / Plants
NAT026000
5.500 in W | 8.500 in H
140mm W | 216mm H

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A Taste of Russia
A Cookbook of Russia Hospitality
Darra Goldstein
Summary
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 walnut-honey-filled 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.
9781940585031
Pub Date: 10/1/13
$24.99
Discount Code: SPT Author Bio
Paperback / softback / Darra Goldstein is a professor of Russian, the food editor at Russian Life magazine, and the founding editor of
Trade paperback (US) the quarterly Gastronomica: The Journal of Food and Culture, published by University of California Press. She is
280 pages an award-winning cookbook author, including Baking Boot Camp at the CIA, The Georgian Feast, and The Winter
Cooking / Regional & Vegetarian. She lives in Williamstown, Massachusetts.
Ethnic
CKB072000
8.000 in W | 10.000 in H
203mm W | 254mm H
Sugared Orange
Recipes & Stories from a Winter in Poland
Beata Zatorska
Summary
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
mid-winter revelry of a Sylwester New Year's Eve Ball, the touching story picks up where its predecessor, the
award-winning 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
9780956699220
well as some of Europe's oldest forests and the frozen Mazury Lakes. Part armchair travel but mostly a
Pub Date: 10/1/13 sumptuous personal narrative enhanced by many well-known romantic paintings and poems, this glorious
$35.00 cookbook demonstrates a deep love for Poland on every page.
Discount Code: SPT
boards
Author Bio
312 pages Beata Zatorska was raised in a remote village in rural Poland and emigrated to Australia when she was 19. She
Cooking / Regional & is the author of Rose Petal Jam and has been a family doctor for more than 20 years. Simon Target has written
Ethnic
CKB065000 and directed award-winning television documentaries and directed numerous television food shows with chefs
such as Curtis Stone, Rick Stein, and Donna Hay. They both live in Sydney.
8.630 in W | 10.250 in H |
3.610 lb Wt
219mm W | 260mm H |
1,637g Wt

IPG
The Food Nanny Rescues Dinner

Easy Family Meals for Every Day of the Week
Liz Edmunds
Summary
Deciding what to make is always the most wearisome part of preparing a meal. But unlike other books that offer
only good-looking recipes, this cookbook offers a revolutionary template for scheduling fun food themes for each
night of the week-Monday 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 theme-hungry 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
9780935278774 other family members in the preparations, and forge family bonds around the dinner table-this book arrives
Pub Date: 9/1/08
$24.95
family-tested and kid-approved.
Discount Code: LON
Trade paperback (US) Author Bio
288 pages Liz Edmunds is an instructor at Sur la Table and a cooking expert for busy families in need of a weekly dinner
Cooking / Methods plan in their own homes. She lives outside Park City, Utah.
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 Again!

Liz Edmunds
Summary
Television personality Liz Edmunds, aka the Food Nanny, is back with a second helping of her no-frills approach
to getting dinner on the table. With more of her signature "Theme Nights" meal plans for getting the whole family
involved-which actually work!- Edmunds' brilliant formula and refreshing simple solutions will save unorganized
food preparers hours each day in trying to decide what to cook for dinner. Each realistic recipe is thoroughly
discussed to refresh tired meals. The Food Nanny also recognizes that meal time is more than just food, offering
innovative tips and tricks on creating engaging conversation and enlisting kids' help. As a bonus, the book offers
tips to help overweight families eat right through portion control and proper planning.
9781467575102
Pub Date: 11/1/13
$24.99
Discount Code: SPT Author Bio
Paperback / softback / Liz Edmunds is a cooking expert for busy families in need of a weekly dinner plan in their own homes. She is the
Trade paperback (US) host of The Food Nanny, a reality meal makeover show featured on BYUtv. She is the author of The Food Nanny
336 pages Rescues Dinner. She lives in Woodland, Utah.
Cooking / Courses &
Dishes
CKB101000
8.000 in W | 9.250 in H |
2.150 lb Wt
203mm W | 235mm H |
975g Wt

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Product Image
101 More One-Pot Dishes
Triple-tested Recipes
Jane Hornby
9781846077678
Pub Date: 11/23/09
$9.95 Summary
Discount Code: LON Finding meals that the whole family will enjoy can sometimes be tricky, especially when children are picky eaters.
Paperback / softback / Full of classic, balanced, and easy-to-prepare dinners perfect for busy weeknights, this is an essential guide to
preparing healthy, home-cooked food every day of the week that everyone will enjoy. Recipes for lunches and
216 pages desserts are also included along with a nutritional breakdown of each meal. Recipes include 10-Minute Pad Thai;
Cooking / Methods Italian Chicken and Butternut Pie; Vietnamese Veggie Hotpot; Steak and Sticky Red-Wine Shallots; Trout with
CKB023000
Almonds and Red Peppers; All-in-one Leek and Pork Pot Roast; Broken Biscotti Ice Cream with Hot Mocha; and
Series: Good Food 101
more.
5.500 in W | 6.000 in H |
0.500 in T
140mm W | 152mm H |
13mm T Author Bio
Jane Hornby has contributed to Family Circle and Good Housekeeping magazines. She is the author of Good
Food: 101 Budget Recipes and Good Food: 101 Healthy Eats.
Product Image
101 Speedy Suppers
Triple-Tested Recipes
Jane Hornby
9781846077685
Pub Date: 11/23/09
$9.95 Summary
Discount Code: LON Each of the meals in this handy cookbook can be prepped and served in 30 minutes or less, and all feature
Paperback / softback / readily available but healthy ingredients. Helpful time-saving tips are included along with ideas for sides, snacks,
and desserts as well as vegetarian options. Each recipe can be adapted to cooking for one, two, a hungry family
216 pages or a special-occasion dinner and all include a nutritional breakdown of the ingredients. Recipes include Two-Step
Cooking / Methods Carbonara; Thai Chicken and Mushroom Broth; Five-Spice Beef with Black Bean Sauce and Bok Choi; Gnocchi
CKB070000
Bolognese with Spinach; Spice and Honey Salmon with Couscous; Caraway-Roasted Carrot and Feta Salad; Ham
Series: Good Food 101
and Leek Cobbler; 10-Minute Winter Fruit Compote; and many more.
5.500 in W | 6.000 in H |
0.500 in T | 0.610 lb Wt
140mm W | 152mm H |
13mm T | 277g Wt Author Bio
Jane Hornby has contributed to Family Circle and Good Housekeeping magazines. She is the author of Good
Food: 101 Budget Recipes and Good Food: 101 Healthy Eats.

IPG
After Toast
Recipes for Aspiring Cooks
Kate Gibbs
Summary
Finally, a cookbook that answers the question all aspiring cooks ask-what 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 cooks-the 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?
9781742379418 Taking aspiring cooks into the kitchen fray, this cookbook shows young adults what to eat and how to cook.
Pub Date: 6/1/13 Distilling culinary advice from her own upbringing, the author offers must-know tricks for the new-to-cooking,
$24.95 modernizes classics, and inspires an interest in healthy cooking. Recipes for crunchy, fried mozzarella-stuffed
Discount Code: LON
croquettes; French roast chicken; mini cheeseburgers; and proper salads meet ideas for sprawling weekend
Trade paperback (US) feasts. This book raises the bar for the packed lunch, serves up new ideas on snacks, shows teens and 20-
somethings what to cook for friends or mom, and puts an end to endless fridge searches by answering the
232 pages perpetual question "What can I eat?".
Cooking / Courses &
Dishes
CKB101000
1.000 lb Wt Kate Gibbs is an established food and travel writer, journalist, cookbook author, and the granddaughter of
216mm W | 241mm H | Australian cooking legend Margaret Fulton. She writes regularly for Australian Gourmet Traveller, the Sydney
454g Wt Morning Herald, and the Wall Street Journal.
The Date Night Cookbook

25 Easy-to-Cook Menus for the Busy Couple
Meredith Phillips
Summary
Combining her expertise on relationships with her lifelong love of cooking, this celebrity author brings to the table
25 three-course menus that are simple enough for a weeknight yet elegant enough for a candlelit dinner for two.
Urging couples with jobs, children, and endless to-do 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 quick-to-fix main
dish, and a tempting dessert, each a fresh twist on a classic recipe and all of them inspired by a California-style
attention to readily available ingredients and seasonal produce. Photographs also show the author preparing the
recipes and provide close-ups of the finished dishes.
9780965327572
Pub Date: 1/1/08
Author Bio
$29.95 Meredith Phillips was the star of the second season of ABC's popular reality television series The Bachelorette.
Discount Code: LON She is a professionally trained chef and a managing partner of ProChef, Inc., which is developing a 20-part DVD
Hardback / Cloth over cooking series. She lives in Los Angeles.
boards
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

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Product Image
Easy
Tom Aikens
9780091924935
Pub Date: 6/1/12
Summary
$39.95 Michelin-starred chef offers 200 recipes for anyone who loves good food but is strapped for time-includes an
Discount Code: LON inspired chapter on giving new life to leftovers
Hardback Focusing on a simple, home style of cooking, there's something in this collection for every occasion. It ranges
288 pages from fast fixes, such as Peppered Steaks with Crushed Roast Garlic or Salmon Baked with Juniper and Lemon
Cooking Thyme; to twists on classic comfort food such as Ham and Mustard Macaroni; Toasted Sourdough with
CKB000000 Aubergine, Basil and Sheep's Cheese; and Lamb Rump with Rosemary Polenta and Parmesan. There is also a
chapter for weekend cooking-pies, slow-roasts, and hearty fare-and one on how to get creative with your
only
leftovers. Other highlights include irresistible desserts: Caramelised Blood Oranges with Grand Marnier, Baked
7.750 in W | 10.000 in H |
1.120 in T
Ricotta Cake, and Roasted Plums with Cardamom Caramel. The emphasis is on simplicity-recipes that can be
197mm W | 254mm H | prepared and cooked without any fuss, making cooking a pleasure rather than a chore. Includes metric
28mm T measurements.
Author Bio
Tom Aikens is the youngest ever recipient of two Michelin stars. He opened his own restaurant, Tom Aikens, in
2003, and has since opened three more.
Forget the Lentils

Just Spoil Yourself
Rose Elliot
Summary
Do you like to eat healthily but don't have much time to shop or cook? Are you looking for lots of new ideas for
quick, delicious after work suppers? If so, this book could be the answer to your prayers. All the recipes are
quick and easy, and make the most of the vast array of international ingredients now available to us all year
round in our local supermarkets.
9781904435037
Pub Date: 3/1/03
$11.95
Discount Code: LON
160 pages
Cooking
CKB000000
4.200 in W | 5.800 in H |
0.530 in T
107mm W | 147mm H |
13mm T

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An Hour's the Limit

Great Food in Less than 60 Minutes!
"Fast" Ed Halmagyi
Summary
From breakfast to dessert, with everything in between, Australia's most popular TV chef Ed Halmagyi tames wild
flavors in no time at all, with simple yet elegant recipes that are guaranteed to work first time, every time. Our
tastes change from day-to-day, and so does the amount of time we have available to cook. But for most of us,
an hour's the limit. So Ed has created a delicious range of recipes here: some take five minutes, some take 15
minutes, and some even take a little longer. But none take longer than an hour from start to serve. Whether it is
an Omelette with Attitude for breakfast, Kung Pao chicken for the family dinner, or a Mud Crab Bolognese for the
9781864711172
Pub Date: 2/1/11 one you love, you'll find plenty of recipes to fall in love with in An Hour's the Limit. Complete with charming
$34.95 illustrations from one of Australia's most talented young artists, this is the cookbook you'll turn to time and time
Discount Code: LON again for ideas, inspiration and information. Recipes include Nutella French Toast with Berry-Cherry Compote;
Paperback / softback / Fusilli with Bacon, Cabbage and Ricotta Saltata; Roast Scotch Fillet with Ajo Blanco and Beetroot Pillars;
Mushroom Risotto; and Cinnamon Tea Cake.
184 pages
Cooking / Methods Author Bio
CKB070000 "Fast" Ed Halmagyi is one of Australia's best-loved TV chefs and food authors. For the last seven years he has
9.00 W | 10.50 H | 0.40 T shared his unique take on achievable, time-conscious cookery with millions of viewers and readers through his
9W | 11H | 0T television, newspaper, radio, and publishing endeavors.
Just Five Ingredients

Ainsley Harriott
Summary
Ainsley understands what people like to cook at home and here he turns complicated dishes into something fast
and approachable with recipes that use only five ingredients yet are still very flavourful. He includes traditional
English dishes and Italian and Caribbean classics.
Author Bio
Ainsley Harriott-of the BBC's Ready, Steady, Cook and PBS's Great Food series-is the author of several best-
selling books, including Ainsley Harriott's All New Meals in Minutes, Ainsley Harriott's Feel-Good Cookbook, and
Ainsley Harriott's Fresh and Fabulous Meals in Minutes.
9780563539247
Pub Date: 8/11/09
Discount Code: LON
Hardback
192 pages
Cooking
CKB000000
7.500 in W | 9.690 in H |
0.500 in T
191mm W | 246mm H |
13mm T

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Quick & Easy Pressure Cooker

More Than 80 Time-Saving Recipes for Soups, Easy Meals and Desserts
Murdoch Books
Summary
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 energy-efficient 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
9781742662718 and Banana Bread and Butter Pudding. Includes dual measures.
Pub Date: 10/1/12
$24.95
Discount Code: LON
Spiral bound
Author Bio
Murdoch Books is an independent publishing company with extensive on-site test kitchens.
192 pages
Cooking / Methods
CKB081000
8.000 in W | 10.000 in H |
1.000 lb Wt
203mm W | 254mm H |
454g Wt
Slow Cooker Magic

Lorna Brash
Summary
With as little as 20 minutes prep at the start of the day, come home to a hearty bowl of soup, a warming stew,
a fragrant curry, or a succulent roast
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 who want to put the
supper on after dropping kids at school, to people who want to cook in the morning before they go to work, to
9781862059238
Pub Date: 5/1/12 students who are in class all day and want to come home to a great meal. These simple recipes cut down the
$19.95 shopping bill too. Cheaper cuts of meat are ideal for the slow cooker, as are inexpensive pulses such as lentils.
Discount Code: LON Recipes include Thai Pumpkin Soup; Creamy Potato, Thyme and Bacon Bake; Slow-cooked Ham in Cola; Chinese
Hardback / Cloth over Duck with Star Anise and Plum Sauce; Butter Chicken; Strawberry, Apple and Lavender Jam; and Cardamom Rice
boards
Pudding with Honey-Roasted Figs. With so many quick and easy recipes, this stylish book will prove an invaluable
224 pages addition to every cook's kitchen. Includes dual measurements.
Cooking / Methods
CKB109000 Author Bio
8.500 in W | 8.500 in H | Lorna Brash is a food writer and menu consultant. She writes for numerous magazines, including BBC Good
2.250 lb Wt Food, Daily Mail Weekend, and Delicious, and was food editor of BBC Vegetarian Good Food for several years.
216mm W | 216mm H |
1,021g Wt

IPG
Product Image
Saturday Kitchen: At Home
Over 140 Recipes from 50 of Your Favorite Chefs
Saturday Kitchen
9781846078842
Pub Date: 5/28/10
$39.95 Summary
Discount Code: LON Saturday Kitchen at Home is a brand new collection of mouthwatering recipes from the show. Including Michelin-
Hardback / Cloth over starred chefs, such as Jason Atherton and Richard Corrigan as well as household favorites Tana Ramsay, Rachel
boards
Allen, and James Martin, this stylish cookbook is full of beautifully photographed, easy-to-follow recipes from the
224 pages best cooking talent in Britain. There are step-by-step recipes for busy weeknights, such as James Martin's
Cooking / Methods "Chestnut and Wild Mushroom Tagliarini," and ideas for lazy weekends, such as Rick Stein's "Seared Swordfish
CKB070000
Steaks with Salmoriglio and Tomato and Pepper Salad," and plenty of impressive dishes, such as Nick Watt's
7.500 in W | 10.000 in H | "Duck Breast with Honey and Sancho Pepper, Mango, Shiso and Daikon," or Michel Roux's "Apple and Passionfruit
1.000 in T
191mm W | 254mm H |
Tartlets" for when you have time to make something really special. With all-important wine tips from Saturday
25mm T Kitchen's resident wine experts, this is a stunning-looking, easy-to-use cookbook for all Saturday Kitchen fans
and food lovers alike.
The Jamie Oliver Effect

The Man, The Food, The Revolution
Gilly Smith
Summary
By the age of eight, Jamie Oliver was already cooking in his parents' pub and restaurant. By the age of 22, his
foul mouth and mischievous image in the kitchens of The River Café won him his own TV series, The Naked Chef.
This is the definitive biography of a natural born chef who came into his own on television. As interesting as his
fame is what Jamie has done with it: taking at-risk kids off the street and training them to cook; setting up a
charity that would keep them working at one of London's trendiest restaurants; and working to bring radical
change to the public school meal system. Exclusive interviews with food industry experts-among them Heston
Blumenthal and Alice Waters-and with those who have helped shape Jamie's career round out this look at the
man known alternately as a television star, the chef that taught guys to cook rather than defrost, and a
people's champion.
9780233002569
Pub Date: 5/1/09
$18.95 Author Bio
Discount Code: LON
Gilly Smith is a freelance journalist and food writer who has contributed to The Daily Telegraph and The Times.
Trade paperback (US) She is the author of Australia: New Food from the New World and Nigella Lawson: A Biography.
272 pages
Biography & Autobiography
/ Rich & Famous
BIO013000
5.00 W | 8.00 H | 0.70 T
5W | 8H | 1T

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The Claire Macdonald Cookbook

Claire Macdonald
Summary
Distilled from years of experience of cooking at the world-famous Kinloch Lodge on the Isle of Skye, Scotland,
this is a celebratory collection of the very best of Claire Macdonald's recipes. It ranges across soups, first
courses, fish, poultry and game, meat, eggs, vegetables-both as a main course and a side dish-salads, pasta
and rice, stocks, sauces, and breads, cakes, and puddings in every shape and form. Whether providing ideas for
informal family fare, intimate gourmet meals, or special occasions, this cookbook is a remarkably reliable source of
foolproof and marvelous recipes.
9781780270814
Pub Date: 6/1/12
Author Bio
$40.00 Claire Macdonald is an award-winning cook and food writer. She is the former owner of Kinloch Lodge on Skye
Discount Code: LON restaurant and the author of nearly 20 bestselling cookbooks, including Entertaining Solo, The Harrods Book of
Hardback / Cloth over Entertaining, and Seasonal Cooking. She has been presented with a Lifetime Achievement Award by the Royal
boards
Highland and Agricultural Society of Scotland.
432 pages
Ethnic
CKB011000
7.500 in W | 9.250 in H
191mm W | 235mm H
Complete Traditional Recipe Book

Sarah Edington
Summary
Providing a source of the best of traditional British cooking, these recipes range from starters to puddings,
featuring Medieval Braised Rabbit with Prunes, treats such as Apple Hat and College Pudding, and delicate
desserts like Damson Snow and Marbled Rose Cream. Though the emphasis is on the practical, historical
background is also included for some of the key dishes within the book-from the first creamy macaroni cheese
(first made in England in the 14th century but then not again until the 18th century when it returned from Italy)
to 19th-century mulligatawny soup (derived from Southern India). The National Trust has researched the
archives to find an authentic but delicious taste of history.
Author Bio
9781905400423
Pub Date: 9/28/07
Sarah Edington was a professional cook for many years, running her own catering business with the National
$35.00 Trust and the Victoria and Albert Museum among her customers. She is the author of numerous cookbooks,
Discount Code: LON including Vegetarian Recipes.
boards
384 pages
Ethnic
CKB011000
7.500 in W | 9.500 in H |
1.670 in T | 3.400 lb Wt
191mm W | 241mm H |
42mm T | 1,542g Wt

IPG
The Duchess of Northumberland's Little Book of Jams, Jellies and

Preserves
The Duchess of Northumberland
Summary
Featuring some of the oldest jam recipes ever recorded, this book from the archives of the Duchesses of
Northumberland combines baking and history
Elizabeth was the first Duchess of Northumberland and established the domestic rules of this dynasty that has
ruled for more than 700 years. Controlling a household of great power and prestige, she laid down the guidelines
in her Household Book that created a framework from which to run Alnwick Castle. To this day, it contains advice
that is not only fascinating, but also highly relevant to life today. Compiling many of the Household Book's
wonderful recipes for puddings and preserves, and featuring what is thought to be the oldest known recipe for
marmalade, this book will appeal to everyone with an interest in cooking, household management, and social
9780752494500 history.
Pub Date: 9/1/13
$17.95
Discount Code: LON
boards The Duchess of Northumberland is the mistress of Alnwick Castle and the author of The Poison Diaries.
128 pages
Cooking / Methods
CKB015000
Series: Duchess of
Northumberland
4.500 in W | 7.000 in H
114mm W | 178mm H
The Duchess of Northumberland's Little Book of Poisons, Potions and

Aphrodisiacs
The Duchess of Northumberland
Summary
From the creator of the world-famous Poison Garden at Alnwick Castle
Combining the fascinating archive of the first Duchess of Northumberland with the expertise of Jane, the present
Duchess and the creator of the famous Poison Garden at Alnwick Castle, this illustrated gift book tells the story
of the poison found within the plants that grow wild across Britain's countryside and the medicinal potions that
derive from them. Based on the information gleaned from the Poison Garden and the Household Books of the first
Duchess of Northumberland, the reader will learn the secrets, past and present, of the poisonous and curative
properties of these plants and the more unusual varieties that have been cultivated and planted for centuries.
Beautifully illustrated, this is the ideal gift for those with an interest in the wild plants of Britain and for those
9780752494517 with an interest in poison and potions.
Pub Date: 9/1/13
$17.95
Discount Code: LON
boards The Duchess of Northumberland is the mistress of Alnwick Castle and the author of The Poison Diaries.
128 pages
Gardening / Techniques
GAR022000
Series: Duchess of
Northumberland
4.500 in W | 7.000 in H
114mm W | 178mm H

IPG
Product Image
Food Britannia
Andrew Webb
9781847946232
Pub Date: 7/25/11
Summary
Discount Code: LON Winner of the Guild of Food Writer's 2012 Food Book of the Year Award, a magnificent journey through the
Hardback country's culinary past and a celebration of today's vibrant food scene
544 pages
Andrew Webb travels the country to bring together a treasury of regional and heroic local producers. He
Cooking investigates the history of saffron farming in the UK, tastes the first whisky to be produced in Wales for 100
CKB000000 years, and tracks down the New Forest's foremost expert on wild mushrooms. And along the way, he uncovers
6.500 in W | 9.560 in H | some historical surprises-for example, that the method for making clotted cream, that stalwart of the cream tea,
1.620 in T was probably introduced from the Middle East; and that fish and chips may have started life as a Jewish-
165mm W | 243mm H | Portuguese dish. The result is a rich and kaleidoscopic survey of a remarkably vibrant food scene, steeped in
41mm T
history but full of fresh ideas for the future.
Author Bio
Andrew Webb is a food journalist and photographer who has worked for the BBC as well as Delicious magazine
and Waitrose Kitchen magazine.
From Nature to Plate

Seasonal Recipes from The Kitchin
Tom Kitchin
Summary
Tom Kitchin's unique marriage of seasonal Scottish produce with the classical French technique has universal
application. He is totally committed to fresh seasonal ingredients, cooked simply. His sumptuous cookbook is
divided into four sections-Spring, Summer, Autumn, and Winter-and showcases the ingredients which are
available and at their best each month of the calendar year. Edinburgh-born, he has spent more than 10 years
working alongside three star chefs Pierre Koffman at La Tante Claire, Guy Savoy in Paris, and Alain Ducasse in
Monte Carlo. This collection of recipes is peppered with personal stories and anecdotes from working with these
culinary masters.
9780297855934
$44.95 Tom Kitchin opened The Kitchin in June 2006 to unanimously favorable reviews. Six months after it opened, it
Discount Code: LON earned a Michelin star-the fastest to be awarded.
boards
272 pages
Ethnic
CKB011000
7.50 W | 9.50 H | 1.10 T
8W | 10H | 1T

IPG
Gentleman's Relish
And Other Culinary Oddities
Summary
The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828, and
no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs, and spices are
happy for it to remain secret. But both the dish and this book will delight culinary adventurers with the
presentation of a wide range of culinary oddities-from Piccalilli and marmite through Bombay duck, Brown Windsor
Soup to Sloe Gin and Samphire. Packed with histories, recipes, and anecdotes on a range of eccentric eats that
9781905400553
delight the taste buds of the English, this essential reference is an ideal companion for anyone who relishes
Pub Date: 6/1/07 sampling the exotic and the unexpected.
$13.95
Discount Code: LON
boards
National Trust is a conversation organization in England, Wales, and Northern Ireland.
144 pages
Ethnic
CKB011000
4.000 in W | 4.000 in H |
0.800 in T
102mm W | 102mm H |
20mm T
Lifting the Lid

A Life at Kinloch Lodge, Skye
Claire Macdonald
Summary
Full of anecdotes and humor, this account chronicles the happenings of four eventful decades to tell the story of
how cook Claire Macdonald, her husband-clan chief Godfrey Macdonald-and their family built up Kinloch from its
insignificant beginnings to the great culinary institution it is today. Sharing the difficulties they encountered in
the process, including an intermittent water supply, a shortage of telephones, a lack of fresh vegetables, and
problems with fire regulations, this memoir also includes a selection of seasonal recipes.
Author Bio
Claire Macdonald is an award-winning cook and food writer. She is the former owner of Kinloch Lodge on Skye
9781780270470 restaurant and the author of nearly 20 bestselling cookbooks, including The Claire Macdonald Cookbook, The
Pub Date: 9/1/12
Harrods Book of Entertaining, and Seasonal Cooking. She has been presented with a Lifetime Achievement Award
$32.00
Discount Code: LON by the Royal Highland and Agricultural Society of Scotland.
boards
288 pages
Ethnic
CKB011000
9.250 in W | 6.250 in H
235mm W | 159mm H

IPG
The Macsween Haggis Bible

Jo Macsween, Bob Dewar
Summary
Informative and light-hearted, 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 mouth-
watering 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 long-standing
association of haggis with whisky, and recommends a new coterie of drinking companions.
Author Bio
9781780271057 Jo Macsween is a food blogger and the owner of Macsween of Edinburgh, a haggis-making butcher shop. Bob
Pub Date: 2/1/13
Dewar is a professional illustrator whose work has appeared in Holyrood magazine, the Scotch Malt Whisky
$9.99
Discount Code: LON newsletter, and the Scottish Field. He has had exhibitions in Edinburgh and Italy, and, for 15 years, contributed
Paperback / softback / political and social commentary to the Scotsman.
112 pages
Ethnic
CKB011000
4.250 in W | 6.250 in H
108mm W | 159mm H
National Trust Complete Country Cookbook

Laura Mason
Summary
A wonderful collection of more than 200 traditional recipes represent the best of British country cooking,
including lesser-known 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 slow-cooked stews and hotpots and the rituals of
baking bread, cakes, and pies. There is a balance of classic "good plain cooking" and rich, well-seasoned dishes
often rooted in a particular region and focusing on local ingredients. Cooks can choose from time-honored family
9781907892455 favorites such as Slow Roast Belly Pork with Root Vegetables, Shepherd's Pie, Apple Cake, and Bakewell Pudding,
Pub Date: 10/1/13
or discover lesser-known regional country gems like Cornish Fish Pie, traditional Welsh Stew, or Cumberland Girdle
$39.95
Discount Code: LON Cakes. Includes dual measures.
boards
316 pages
Author Bio
Cooking / Regional & Laura Mason is a food historian and the author of several books, including Good Old-fashioned Pies and Stews,
Ethnic Good Old-fashioned Roasts, and The National Trust Farmhouse Cookbook. She is a British coordinator of the
CKB011000 Slow Food Movement.
7.500 in W | 9.750 in H |
2.810 lb Wt
191mm W | 248mm H |
1,275g Wt

IPG
The National Trust Complete Traditional Recipe Book

Sarah Edington
Summary
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 time-honored 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 14th-
century macaroni cheese to 19th-century mulligatawny soup, and the introductions to each chapter provide a
9781905400966 fascinating account of our culinary traditions and influences. Sarah Edington's research has uncovered long-
Pub Date: 12/1/10 forgotten but delicious tastes of history from the roots of British cooking. The book's recipes are arranged by
$34.95 soups (Golden Cider Soup); fish dishes (Salmon in Pastry); meat dishes (Roast Duck with Sage and Onion
Discount Code: LON
Hardback / Cloth over Stuffing and Apple Sauce); savory sauces (Onion Gravy); vegetables and side dishes (Cauliflower Cheese); hot
boards 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
424 pages
(Rhubarb Chutney); drinks (Homemade Orange Cordial); and confectionery (Peppermint Creams).
Ethnic
7.500 in W | 9.500 in H | Sarah Edington was a professional cook for many years, running her own catering business with the National
1.900 in T Trust and the Victoria and Albert Museum among her customers. She is the author of numerous cookbooks,
191mm W | 241mm H | including The Captain's Table and Vegetarian Recipes.
48mm T
The National Trust Farmhouse Cookbook

Laura Mason
Summary
Every region of Britain has a selection of recipes that bring out the best of the local ingredients and traditional
cooking techniques. Each of the dishes in this mouth-watering collection-from Strawberry Cider to Curd Tar, and
Partridge Pudding-celebrates the local fare and flare of the British countryside. With recipes for salads, soups,
stews and roasts as well as cakes, buns, and bread, this is a complete guide to authentic British cookery.
Author Bio
Laura Mason is a food historian and the author of several books, including Farmhouse Cookery, Food Culture in
9781905400812 Great Britain, and Sugar-Plums and Sherbet.
Pub Date: 12/1/09
$39.95
Discount Code: LON
boards
316 pages
Ethnic
CKB011000
7.500 in W | 9.500 in H |
1.200 in T
191mm W | 241mm H |
30mm T

IPG
Porters English Cookery Bible

Earl of Bradford Richard, Carol Wilson
Summary
Celebrates the fascinating heritage of English food and cooking, the classic, easy-to-follow recipes in this
collection are combined with historical background and suggestions for giving dishes a contemporary twist.
Charmingly illustrated, there is food for every occasion, from spiced meat pies to afternoon tea; from asparagus
with orange butter to rich, dark Christmas pudding. All this is underpinned by the simple philosophy that is also at
the heart of Porters, the author's established and successful restaurant in London's bustling Covent Garden-the
desire to create filling, good-value meals from high-quality English produce. An essential reference for home
cooks, food historians, and gourmands alike that brings together a vast array of delicious dishes from all regions
of England to tempt even the most discerning palate.
Author Bio
Richard, Earl of Bradford is the author of Stately Secrets: Behind-the-Scene Stories from the Stately Homes of
9781906032777 Britain. Carol Wilson is the coauthor of Taste of Scotland: The Essence of Scottish Cooking. They are the
Pub Date: 7/1/10
$22.95
coauthors of Porters: Seasonal Celebrations Cookbook.
Discount Code: LON
boards
288 pages
Ethnic
CKB011000
5.000 in W | 8.000 in H |
0.900 in T
127mm W | 203mm H |
23mm T
The Puffer Cookbook

Mandy Hamilton, David Hawson
Summary
In 1975 the last surviving Clyde Puffer-a small, steam-powered cargo ship-was found derelict in Whitby Harbor.
It was lovingly restored and now plies up and down the west coast of Scotland throughout the summer every
year, carrying thousands of passengers on an idyllic cruise through some of the finest scenery on earth. Part of
the experience that has drawn Puffer enthusiasts back again and again are the delicious meals prepared for them
in the tiny galley, which has no electricity but limitless supplies of boiling water, as befits a steam vessel.
Authors Mandy Hamilton and David Hawson have combined the wonderfully varied recipes that have been cooked
on board over the years with stunning photography of unforgettable land and seascapes and exuberant paintings
of food, fish, flowers, fauna, and the wonderful Puffer itself. The result is a unique cookbook that captures the
9781780271040 magic of the Clyde and the Hebrides and will make the perfect keepsake for lovers of the region, anyone who
Pub Date: 7/1/13
enjoys Scottish cooking, and the Puffer's innumerable fans.
$27.99
Discount Code: SHO
boards Author Bio
160 pages Mandy Hamilton has worked in various enterprises including running a restaurant and an organic farm. David
Cooking / Regional & Hawson is a retired general practitioner and a painter who has exhibited with the Royal Scottish Watercolour
Ethnic Society.
CKB011000
8.000 in W | 8.000 in H
203mm W | 203mm H

IPG
Rick Stein's Guide to the Food Heroes of Britain (2nd Edition)

Where to Buy the Best Produce in Britain & Ireland
Rick Stein
Summary
In this second edition of the companion volume to the "Food Heroes" TV series, Rick Stein has updated and
added to his directory of the best food producers, suppliers, and retailers in Great Britain and Ireland. With over
2000 entries divided by food type, the suppliers are arranged alphabetically within each chapter by location.
Entries show whether suppliers offer direct sales, mail order, or internet service, and those using local ingredients
or traditional methods will be highlighted along with any special awards or accreditations.
9780563522409
Pub Date: 3/1/05
$29.95
Discount Code: LON
416 pages
Cooking / Reference
CKB071000
5.000 in W | 8.100 in H |
0.830 in T
127mm W | 206mm H |
21mm T
Claire Macdonald's Simply Seasonal

Delicious Recipes for Year-Round Informal Entertaining
Claire Macdonald
Summary
Arranged by season, this phenomenal cookbook offers a comprehensive range of recipes for informal entertaining.
From mouth-watering sweet potato, lime, and ginger soup to warm the cold winter nights to pepper-crusted
salmon fillets with tomato and basil salsa for a summer gathering, these meals are simple to produce, delicious to
eat, and made with the very best of seasonal produce. Bustling with 150 Scottish recipes-starters, main
courses, and desserts-the book also includes complete sample menus for each season.
9781780270838
Pub Date: 6/1/12
Author Bio
Discount Code: LON restaurant and the author of nearly 20 bestselling cookbooks, including The Claire Macdonald Cookbook,
Paperback / softback / Entertaining Solo, The Harrods Book of Entertaining, and Seasonal Cooking. She has been presented with a
Lifetime Achievement Award by the Royal Highland and Agricultural Society of Scotland.
288 pages
Ethnic
CKB031000
7.500 in W | 9.250 in H
191mm W | 235mm H

IPG
Product Image
Cook
A Year in the Kitchen with Britain's Best Chefs
Rebecca Seal
9780852652237
Pub Date: 11/1/10
Discount Code: LON Summary
Hardback A mouthwateringly delicious collection of simple and seasonal recipes from such esteemed cooks as Gordon
320 pages
Ramsay, Hugh Fearnley-Whittingstall, Michel Roux, and more
Cooking
CKB000000 A sumptuous cookbook that will have mouths watering from the moment it's opened, this collection of the best
7.810 in W | 10.060 in H | that the Observer Food Monthly has to offer covers a wide variety of cuisines and features contributions from
1.310 in T Britain's most celebrated and well-known chefs. Such inestimable delights as Antonio Carluccio's stuffed lamb
198mm W | 256mm H |
33mm T
cutlets, Gordon Ramsay's mackerel paté, Mark Hix's cauliflower cheese, Thomasina Miers's sticky Mexican ribs,
and Giorgio Locatelli's turkey meatballs all make an appearance-alongside recipes from The Ivy, Moro, and the
River Café. Not only that, but also included are secret ingredients and hints on technique that will have even a
novice chef cooking like a pro. Beautifully photographed and bursting with creative ideas, Cook is the perfect
book for anyone who's ever clipped a recipe out of the newspaper to save for later.
Author Bio
Since 2001, Observer Food Monthly has provided a home for all things foodie in the UK. Characterized by
insightful interviews with key figures, in-depth reporting into the food industry, and delicious recipes, the OFM is
a must-read for food lovers worldwide. Rebecca Seal is the assistant editor of Observer Food Monthly and
Observer Woman. Steven Joyce works for such clients as the Guardian, the Observer, and the Telegraph.
Nigel Slater is the author of The Kitchen Diaries and Toast.
Cook Eat Smile

Bill's: The Cookbook
Bill Collison, Sheridan McCoid
Summary
This book will capture everything that has made Bill's a success-the food, the atmosphere, the suppliers, the
customers, and, of course, the driving force that is Bill. Bound by recipes tied to the changing seasons, the book
will also be peppered with tips, tales, and reminiscences. A book of Bill's recipes, with beautiful photography and
a running narrative from Bill, is very timely, not least because, with further stores opening over the next few
years, more and more people will get to hear about him and enjoy the experience of shopping and eating there
and will want to take their own piece of Bill's magic away with them.
9781444703900
Pub Date: 8/5/11
Author Bio
$39.95 Bill Collison is arguably the most successful retail greengrocer in the UK, winning accolades from everyone who
Discount Code: LON shops and eats at Bill's Produce Stores. His is the story of the humble greengrocer who fought-the onslaught of
Hardback / Cloth over supermarkets, the financial and seasonal fluctuations of supplies, the rising costs of everything-and won.
boards
312 pages
Cooking / Seasonal
CKB077000
8.00 W | 9.50 H | 1.20 T
8W | 10H | 1T

IPG
Delia's Winter Collection

150 Recipes for Winter
Delia Smith
Summary
Delia's Winter Collection 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 flavor of ingredients, whether it is by oven-roasting or grilling to concentrate the essence of a dish, or by
her individual blending of flavors to transform even the simplest of recipes. Delia shares her ideas for creamy
risottos made in the oven, vegetable combinations to cook alongside main courses, and preserves that eliminate
fuss.
Author Bio
9780563521822 Delia Smith's cookbooks have sold more than 18 million copies worldwide and include How to Cheat at Cooking,
Pub Date: 10/1/04 How to Cook, and The Delia Collection.
$19.95
Discount Code: LON
256 pages
Cooking / Seasonal
CKB077000
only
8.000 in W | 10.500 in H |
0.590 in T | 1.750 lb Wt
203mm W | 267mm H |
15mm T | 794g Wt
My Favourite Food for All Seasons

Janelle Bloom
Summary
Knowing and eating what's in season is important based on the price we pay for fresh food. Eating local produce
is also important both nutritionally and for the environment. In the fourth book from beloved television chef,
Janelle Bloom, recipes are divided into four seasons using ingredients, cooking techniques, and the kind of food
we crave during various times of the year. Summer recipes include Barbecued Salmon with Roasted Garlic Aioli,
Roasted Tomato and Mozzarella Salad, and Lychee Spritzer. Autumn recipes include Easy Fish Stew, Roast
Pumpkin & Sweet Onion Tart, and Mascarpone Fig Tart. Winter recipes include Spanakopita Pies, Meatloaf Rolls
with Braised Cabbage, and Chocolate French Brioche Toast. Spring recipes include Prawn Avocado & Antipasto
Baguette, Asparagus with Balsamic Fig Glaze, and Janelle's Lemonade Scones. Metric measures.
9781742751139
Pub Date: 2/1/12
$34.95
Author Bio
Discount Code: LON Janelle Bloom is a loved presenter on Ready Steady Cook. She also contributes to leading food magazines as a
Paperback / softback / writer and stylist, and is a regular presenter on weekend radio. She considers her best work to be that done for
Trade paperback (US) the kids at Ronald McDonald House, where she is a regular volunteer. Her new book, Family Food & Weekend
256 pages Feasts, follows on from bestsellers Fast, Fresh & Fabulous, and Fab Food for Family & Friends.
Cooking / Seasonal
CKB077000
8.500 in W | 10.500 in H
216mm W | 267mm H

IPG
Pure Style: Recipes for Every Day

Jane Cumberbatch
Summary
Full of fantastic recipes and home tips from a much fÃªted style guru, this is a book as beautiful as it is useful
The "Queen of Simple," Jane Cumberbatch's recipes for home cooking look as good as they taste. In this sensual
and edible journey through the year, Jane provides a wealth of delicious recipes, as well as her tips on
everything from growing herbs and planting trees to autumn picnics and reinventing leftovers. Whether one
wants to enjoy shortbread in summer, autumn plum jam, or steamed puddings in winter, this book can help, and
it is much more than just a cookbook. With beautiful photography and delightful illustrations, this is a personal
and evocative narrative that illustrates Jane's simple and down-to-earth approach to food and living. Includes
dual measures.
9781862059122
$34.95 Jane Cumberbatch is a stylist, author, and journalist. A former decorating editor of House & Garden magazine,
Discount Code: LON she has also worked for Elle Decoration. Her books include Pure Style, Pure Style Home and Garden, Pure Style
boards
Living, and Pure Style Outdoors.
272 pages
Cooking / Seasonal
CKB077000
7.500 in W | 9.500 in H |
1.300 in T
191mm W | 241mm H |
33mm T
Seasons at Home
Food, Family, Friends and Style
Holly Kerr Forsyth
Summary
With a fresh take on creating a warm and relaxing space for family and friends, this collection gathers recipes
and projects to bring any home to life. Divided into seasons and gorgeously illustrated, each section presents
recipes using the freshest available produce for special meals that celebrate not only important events, but also
daily family life. Including practical information about such household arts as flower arranging, decorating the
table to suit various occasions, and growing windowsill pots full of herbs and vegetables, this handbook provides
the inspiration and information for successful entertaining at home.
9780522860900 Author Bio
Pub Date: 1/1/12
$36.95 Holly Kerr Forsyth is a writer, a photographer, and has been the Weekend Australian garden columnist for 10
Discount Code: LON years. She is the author of nine books on gardening, including The Constant Gardner, Gardens of Eden, and
Paperback / softback / Seasons in My House and Garden.
168 pages
Cooking / Seasonal
CKB077000
6.750 in W | 8.750 in H
171mm W | 222mm H

IPG
Sunday's Kitchen
Food & Living at Heide
Lesley Harding, Kendrah Morgan, Stephanie Alexande...
Summary
Spotlighting a passionate cook and gardener, this biographical account explores the home of Sunday Reed and
her husband John, emphasizing the importance of homegrown produce, seasonal cooking, and a communal table.
Showcasing the Reeds as two of Australia's most significant art benefactors, the book also highlights the
couple's 15-acre property, which they settled on in 1935 and eventually transformed from a run-down dairy farm
into a fertile creative space for artists such as Sidney Nolan, Albert Tucker, Joy Hester, and Charles Blackman.
Richly illustrated with art, several previously unpublished photographs, and exquisite recipes from Sunday's
personal collection, this is a behind-the-scenes look at a compelling and complex locale.
9780522858532
Pub Date: 2/1/12
$34.95 Author Bio
Discount Code: SHO
Lesley Harding is a curator at the Heide Museum of Modern Art. She is the former senior curator at the
Trade paperback (US) Victorian Arts Center Trust, inaugural curator at the National Art School in Sydney, and the coauthor of Cubism
& Australian Art. Kendrah Morgan is a curator at the Heide Museum of Modern Art. She is the former assistant
256 pages
curator of New Zealand and international art at the Auckland Art Gallery and a lecturer in art history at the
Cooking / Essays
CKB030000 University of Auckland. Stephanie Alexander founded the Stephanie Alexander Kitchen Garden Foundation, a
6.750 in W | 8.750 in H |
not-for-profit organization that brings experienced-based kitchen garden programs to Australian primary schools.
1.470 lb Wt She is the author of Stephanie Alexander's Kitchen Garden Companion and The Cook's Companion.
171mm W | 222mm H |
667g Wt
Winter on the Farm

Heartwarming Food for the Cold Months
Matthew Evans
Summary
Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans,
as he embraces winter with more than 85 warming recipes - from Winter Potato and Bacon Soup, and Stout,
Beef Shin and Mushroom Pie to an exceptionally delicious Kentish Cherry and Elderflower Fruit Pudding. Matthew
grows much of his own produce on his farm in Tasmania, also the setting for his popular TV series The Gourmet
Farmer, where he cooks these cosy feasts on his wood fired stove as the temperature drops outside. Winter on
the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich,
wonderful flavors as soon as you feel a winter chill in the air.
9781742662275
$45.00 Matthew Evans is the author of several books on food, including his memoir Never Order Chicken on a Monday.
Discount Code: LON
boards
256 pages
Cooking / Seasonal
CKB077000
7.500 in W | 9.500 in H |
1.000 lb Wt
191mm W | 241mm H |
454g Wt

IPG
Gather
Julie Goodwin
Summary
The new cookbook from Australia's first MasterChef.
Author Bio
Julie Goodwin has become a household name since she became Australia's first MasterChef. She writes a
monthly column for the Australian Woman's Weekly and has plans to open a restaurant.
9781742750101
Pub Date: 6/1/13
$45.00
Discount Code: LON
boards
288 pages
Cooking / Courses &
Dishes
CKB101000
8.000 in W | 10.000 in H
203mm W | 254mm H
The Heart of the Home

Julie Goodwin
Summary
Now available in paperback, Australia's first Masterchef is back with her second book packed full of recipes for
quick and easy party foods, mouthwatering desserts, and special-occasion dinners with friends and family alike
Containing 100 more of Julie's wonderful recipes, Heart of the Home compliments the hugely successful Our
Family Table. From a BBQ rack of lamb to chicken satay to a perfect sticky date pudding, Julie has all your
cooking needs covered. Included are special chapters which include all the recipes you need for those big
occasions like birthdays, Christmas, and Easter. Back by popular demand is the "blank" chapter in the back where
you can keep all your family recipes and those you collect. Includes dual measures.
9781742753119 Author Bio

Pub Date: 1/1/13 Julie Goodwin has become a household name since she became Australia's first MasterChef. She writes a
$32.95 monthly column for the Australian Woman's Weekly and has plans to open a restaurant.
Discount Code: LON
256 pages
Cooking
CKB000000
7.500 in W | 10.000 in H
191mm W | 254mm H

IPG
Heart of the Home

Julie Goodwin
Summary
Containing 100 more of Julie's wonderful recipes, Heart of the Home compliments the hugely successful Our
Family Table. From a BBQ rack of lamb to chicken satay to a perfect sticky date pudding, Julie has all your
cooking needs covered. Included are special chapters which include all the recipes you need for those big
occasions like birthdays, Christmas, and Easter. Back by popular demand is the "blank" chapter in the back where
you can keep all your family recipes and those you collect.
Author Bio
Julie Goodwin has become a household name since she became Australia's first MasterChef. She writes a
monthly column for the Australian Woman's Weekly and has plans to open a restaurant.
9781742750095
Pub Date: 1/1/12
$44.95
Discount Code: LON
boards
240 pages
Cooking
CKB000000
7.500 in W | 10.000 in H
191mm W | 254mm H
On Digestion
Gay Bilson
Summary
Part of a series that pairs leading Australian thinkers and cultural figures with important themes in life, this essay
reflects on food and how the way we eat has changed over time. Considering topics such as cooking, recipes,
both domestic and professional chefs, and food developments, this handbook appraises the substance of
everyday life. Arguing for a more holistic, less structured approach to food and dining, this consideration is sure
to interest foodies and general readers alike.
Author Bio
Gay Bilson is one of Australia's leading chefs and restauranteurs and the owner of Berowra Waters Inn
9780522855623
Pub Date: 4/1/10 restaurant. She has contributed articles on food and gastronomy to the Australian and the Sydney Morning
$15.95 Herald. She is the author of Plenty: Digressions on Food, which received the Age Book of the Year Award.
Discount Code: SHO
boards
96 pages
Cooking / History
CKB041000
Series: Little Books on Big
Themes
4.250 in W | 6.000 in H |
0.500 in T
108mm W | 152mm H |
13mm T

IPG
Our Family Table

Julie Goodwin, Margaret Fulton
Summary
Since taking the coveted title of Australia's first MasterChef, Julie Goodwin has been cooking, testing, and
writing away like mad, preparing to publish her first cookbook. Julie says: "In this book I'm not just presenting
recipes but exploring the role of food in families and communities. I want to get people back into their kitchens
and promote the joy of food and family. Our Family Table is full of lovely stories and recipes and feasts, with a
strong focus on good old-fashioned tucker." Some recipes are heirlooms passed down in Julie's family through
generations, while others were given to her by friends and neighbors. There are lazy weekend breakfasts to
enjoy with the family, weekday and special occasion dinners, barbecue and camp cooking, and desserts galore.
Julie also includes recipes she created on MasterChef-such as her now famous Lemon Diva Cupcakes and her
9781741669688 Passionfruit Puddle Pie. The final section of the book is Julie's favorite: a beautifully designed "blank" chapter
Pub Date: 6/1/10
$39.95
with pages for the reader's own photos, clippings, and hand-me-down handwritten recipes.
Discount Code: LON
boards Judy Goodwin writes a monthly column for the Australian Woman's Weekly and plans to open a restaurant.
244 pages
Cooking
CKB000000
7.50 W | 10.00 H | 0.32 T
8W | 10H | 0T
Rockpool Bar & Grill

Neil Perry
Summary
When Neil Perry set out to open a steakhouse, it wasn't going to be just any steakhouse. It had to showcase
not only Australia's best beef but also the best seafood-the best of everything. In his latest book, Neil shares
the trials and tribulations of opening the ultimate steakhouse, Rockpool Bar & Grill, first in Melbourne, then
Sydney and Perth. This is a book about the life of a restaurant and all the people who contribute to it, from the
graziers to the scallop divers to the oyster whisperers. Tales from the restaurant and from his producers
intersperse Neil's collection of 150 recipes that bring his restaurant into your home. His advice on handling
seafood, how to cook the perfect steak, how to build a wood-fired barbecue, plus his signature condiments, side
dishes and desserts, make this an indispensable and inspirational kitchen companion.
9781741968293
Pub Date: 10/1/11
$72.95
Discount Code: LON
boards
456 pages
Cooking
CKB000000
9.000 in W | 12.500 in H
229mm W | 318mm H

IPG
Outback
Recipes and Stories from the Campfire
Andrew Dwyer
Summary
Recognizing the relationship between great food and good stories as an essential part of any outback adventure,
this campfire guide provides not only recipes but also fascinating tales of Australia's outback explorers,
adventurers, heroes, and villains. Outdoor cooking techniques and equipment are explained-such as camp and
Bedourie ovens-as well as tips on how to choose ingredients, keep food fresh, and select firewood. With
accompanying stunning images by award-winning photographer John Hay, the book's numerous recipes have
been tested in the toughest bush country conditions.
9780522853803
$40.00
Andrew Dwyer is an experienced bushman and chef who has been involved with the tourism industry for more
Discount Code: SHO
Hardback / Cloth over than 20 years. He runs outback expeditions and conducts cooking classes for outback cuisine in the United
boards States.
240 pages
Travel / Australia &
Oceania
TRV004000
9.500 in W | 11.000 in H |
1.010 in T | 3.350 lb Wt
241mm W | 279mm H |
26mm T | 1,520g Wt
Outback Cooking
Recipes and Stories from the Campfire
Andrew Dwyer, John Hay
Summary
Recognizing the relationship between great food and good stories as an essential part of any outback adventure,
this campfire guide provides not only recipes but also fascinating tales of Australia's outback explorers,
adventurers, heroes, and villains. Outdoor-cooking techniques and equipment are explained-such as camp and
Bedourie ovens-as well as tips on how to choose ingredients, keep food fresh, and select firewood. Accompanied
by stunning images of Australia's outback, the book's numerous recipes have been tested in the toughest bush-
9780522855418
country conditions.
Pub Date: 12/1/08
$31.00 Author Bio
Discount Code: LON Andrew Dwyer is an experienced bushman and chef who has been involved with the tourism industry for more
Paperback / softback / than 20 years. He runs outback expeditions and conducts cooking classes for outback cuisine in the United
States. John Hay is an award-winning photographer who has worked for Gourmet Traveller and Vogue
272 pages Entertaining.
Travel / Australia &
Oceania
TRV004000
9.500 in W | 11.000 in H |
0.800 in T | 1.000 lb Wt
241mm W | 279mm H |
20mm T | 454g Wt

IPG
The Essential Camping Cookbook

Or How to Cook an Egg in an Orange and Other Scout Recipes
Nick Allen, Bear Grylls
Summary
Drawing on the know-how and expertise of the Scout Association, this fully illustrated inspirational cookbook
takes the art of eating outdoors to a whole new level
Perfect both for beginners in al fresco cooking as well as seasoned campers, there are step-by-step guides to
explain all the essential techniques needed to make a glorious feast. Whether you're at a festival, camping, or
just on a day trip to the beach this guide includes tips on how to cook backwoods-style, without conventional
equipment, on open fires, in pit ovens, and using improvised utensils. Alongside traditional campfire favorites, you
9781471100543 will find recipes for curries, spicy stews, couscous, exotic BBQs, risottos, and delicious one-pot dishes. It also
Pub Date: 10/1/12
$36.95
includes popular campfire songs to make your outdoors eating experience complete. Includes metric
Discount Code: LON measurements.
boards

Cooking / Methods Nick Allen is a professional chef who has been involved in Scouts from the age of six. Currently a sous chef at
CKB060000 the Dorchester Group's Coworth Park Hotel, when he's not running the kitchen of Michelin-starred executive chef
7.500 in W | 9.500 in H John Campbell, he is often to be found cooking eggs in oranges over an open fire at Scout camp. As Assistant
191mm W | 241mm H Scout Leader, he has traveled the world on Scouting expeditions, and cooked at many a jamboree.
The Camper Van Coast

Cooking, Eating, Living the Life
Martin Dorey
Summary
A quirky, inspirational lifestyle guide and recipe book in which you'll find all you need to know to make the most
of life on the road. Hit the road and head for the coast. It's not that far, so make real those dreams of escape in
a classic VW camper. Pull up at the beach in classic style, slide open the door, breathe in a lungful of fresh sea
air, and have some fun. And with all the promise of fresh and local seasonal food, why not make it a culinary
adventure? Find a good meal among the seaweed in spring. Roast chestnuts under the stars come autumn. And
see the year out with a campervan Christmas lunch. With 95 tasty and all-year-round recipes you can cook on
9781444703948 just two rings, The Camper Van Coast is a celebration of time well spent-cooking, eating, and living the life.
Pub Date: 4/20/12
$26.95 Author Bio
Discount Code: LON Martin Dorey is a writer and surfer. He lives on the North Devon coast with his wife and daughters and Pootle, a
28-year-old Volkswagen camper van. When he's not fixing up Pootle for weekends away, mucking about with the
kids, catching waves, or pretending to work he goes fishing. He is very, very bad at it. His family understands.
288 pages Sarah Randell is food director of Sainsbury's magazine and previously worked as food editor for thirteen of Delia
Travel / Road Travel
Smith's cook books. Sarah is contributing recipes and expert guidance on the food content for The Camper Van
TRV031000
Cookbook.
7.50 W | 8.50 H | 1.00 T
8W | 9H | 1T

IPG
Caravan Cookbook
An Inspirational Guide to Family Cooking
Monica Rivron
Summary
With ideas for barbecues, rainy-day baking, "booze bites," and more, this is the perfect cookbook for RV lovers
For many people food is one of the most enjoyable elements of a vacation, but no RV traveler wants to feel that
they've spent hours slaving in a hot, small kitchen. Delicious, uncomplicated, and simple to prepare recipes that
9781862059016 will satisfy family and friends are the perfect solution. Part of the fun of travel is shopping for ingredients in local
Pub Date: 6/1/11 markets and supermarkets, and the recipes here make the most of fresh produce that can be sourced anywhere,
$23.95 as well as giving guidance on the best essentials to bring from home. Ideas for picnics (Sausage, Leek &
Discount Code: LON
Hardback / Cloth over Mozzarella Rolls or Potato & Bacon Salad), snacks (Roast Pepper with Goat Cheese or Tomato & Onion Tart),
boards main dishes (Mediterranean Chicken or Pumpkin Curry), and rainy day baking (Foccacia or Scones) will make food
an integral and fun part of any vacation and ensure many happy nights under the stars.
160 pages
Cooking / Methods
CKB060000
Author Bio
Monica Rivron is a chef who has been caravaning for nearly a decade.
9.00 W | 7.50 H | 0.80 T
9W | 8H | 1T
The Original VW Camper Cookbook

80 Tasty Recipes Specially Composed for Cooking in a Camper
Lennart Hannu, Steve Rooker, Susanne Rooker
Summary
As much a tribute to these legendary campers as a collection of outdoor-friendly recipes, this cookbook features
instructions for more than 80 delicious dishes paired with shots of vintage VW campers ranging from a 1958
9789163196843 Westfalia and a 1969 kombi to a 1959 23-window samba and a 1979 pop top. Designed to be prepared in a
Pub Date: 9/1/09
variety of rustic settings with minimal utensils, the recipes are organized by soups and salads, light bites, main
$19.95
Discount Code: LON courses, filling seafood, BBQ, and sweets, and include dishes such as Tuscany bean soup, avocado salad,
Hardback / Cloth over Skagen sandwich, flaming beef stroganoff, fast wok noodles, spicy lime grilled prawns, baked bananas, pancakes,
boards and hot cinnamon apples. True aficionados will be delighted by the cookbook's special holiday recipe for making a
160 pages Christmas-themed gingerbread bus. A handy utensils icon on each spread identifies the tools required to make
Cooking / Courses & the dishes. In keeping with the cookbook's global contents, some recipes feature international measurements
Dishes (gram, liter, and rasher), others identify traditional American measurements (tablespoon, teaspoon, and cup),
CKB101000 and some cite those universally understood (a can, a pinch, and a slab).
9.250 in W | 6.500 in H |
0.600 in T | 1.280 lb Wt
235mm W | 165mm H |
15mm T | 581g Wt
Author Bio
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.

IPG
VW Camper Cookbook Rides Again

Amazing Camper Recipes and Stories from an Aircooled World
Lennart Hannu, Lotta Hannu, Steve Rooker, Susanne ...
Summary
In this follow-up 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 VW-
9789163710940 enthusiasts worldwide, are designed to be easily tweaked and adapted to suit personal preferences. They cover
Pub Date: 11/4/12
$19.95
two-burner camping meals, food for picnics, and great barbecue ideas. The stories come straight from van fans
Discount Code: SPT and their adventures, from road trips to restorations, in locations all across the world. A new section, "Bake and
Hardback / Cloth over Take," provides recipes for sweet and savory pastries that can be made and baked before a trip-ideal for day
boards trips, picnics, and first nights camping.
160 pages
Cooking / Courses &
Dishes Author Bio
CKB101000 Lennart Hannu is the owner of Origocom Repro AB, a printing and graphics design company whose clients
9.250 in W | 6.500 in H | include book, movie, and record companies. Steve Rooker is a professional chef. Susanne Rooker is a project
1.300 lb Wt
manager in a newspaper company. They are the authors of The Original VW Camper Cookbook. Lotta Hannu
235mm W | 165mm H |
590g Wt has a passion for old VW buses and touring Europe with her family-Lennart and their three children.
Everything Oz
Make Munchkin Placecards, Over the Rainbow Cake, "I'm Melting" Witch Candles, and Much More
Christine Leech, Hannah Read-Baldrey
Summary
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 dress-up 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.
9781613748107
Pub Date: 4/1/13
$24.95
Author Bio
Discount Code: LON Christine Leech is an art director with more than 15 years of experience in designing and art directing
Paperback / softback / magazines. She has worked on publications that include Fabulous, Look, Marie Clare, and New Women, and she
Trade paperback (US) contributed to the launch of Hobbycraft Magazine.
144 pages
Crafts & Hobbies Hannah Read-Baldrey is a props and fashion stylist who has worked with leading international publications
CRA000000
including Cath Kidston, Elle, Red, and Vogue magazines. She also works with craft superstore Hobbycraft on
8.000 in W | 10.000 in H ideas and themes for its magazine and website.
203mm W | 254mm H

IPG
Movie Dinners
Reel Recipes from Your Favourite Films
Becky Thorn
Summary
From the famous recipe for Blue Soup in Bridget Jones' Diary to the infamous rabbit stew in Fatal Attraction,
tried-and-tested recipes from the big screen
Film foodies will rejoice at this ultimate guide to the dishes from all their favorite box office hits. Hollywood's
hottest entrées, main courses, desserts, and cocktails are all collected in this unique, glamorous cookbook. The
9781906032869
importance of food in movies is well known; from the spaghetti that spells love in Lady and the Tramp right down
Pub Date: 1/5/11 to Kevin Kline's classic fish ceviche in A Fish Called Wanda. Colorful, fresh, and with tasty recipes, this cookbook
$15.95 allows fans to make movie menus come alive. For everyone who has ever watched Goodfellas and wanted to
Discount Code: LON taste Paul Cicero's special spaghetti sauce with wafer thin garlic, this book is the perfect tasty treat.
boards Author Bio
176 pages Becky Thorn is the author of School Dinners.
Cooking
CKB000000
7.000 in W | 7.000 in H |
0.800 in T
178mm W | 178mm H |
20mm T
Ukutya Kwasekhaya
Tastes from Nelson Mandela's Kitchen
Xoliswa Ndoyiya, Anna Trapido
Summary
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,
peri-peri 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.
9780986996818
$26.95
Xoliswa Ndoyiya is Nelson Mandela's personal cook. Anna Trapido has worked as a cook in hotels and
Discount Code: LON
Hardback / Cloth over restaurants in South Africa, Switzerland, England, and India. She is a food writer, a radio and television
boards broadcaster, and the author of Hunger for Freedom and To the Banqueting House: African Cuisine and Epic
Journey.
176 pages
Cooking
CKB000000
10.750 in W | 8.500 in H
273mm W | 216mm H

IPG
The Edge of Fusion

Shane Sauvage
Summary
Presented by a gourmet chef, these afro-fusion recipes explore a plethora of robust and vibrant ingredients. The
menus-covering everything from Coconut Milk Brûlée; Chocolate, Frog, Saffron and Snail Tales; Gorgonzola and
Port Pastry; and Butter-braised Prunes-showcase amazing combinations of flavor and texture and provide
enough variety to satisfy even the most curious cook. Creative and colorful, the cookbook contains detailed
photographs that outline the steps-helping both experienced and novice chefs navigate the wild palate of fusion
cuisine.
9781770093102 Author Bio

Pub Date: 4/1/08 Shane Sauvage has been a chef for 16 years. He is the owner of the very successful restaurant La Pentola.
$42.95
Discount Code: LON
168 pages
Ethnic
CKB001000
9.000 in W | 11.500 in H |
0.570 in T | 2.130 lb Wt
229mm W | 292mm H |
14mm T | 966g Wt
Grandma Elmaleh's Moroccan Cookbook

Lisa Elmaleh Craig
Summary
A treasure trove of recipes, anecdotes, and food facts based on Moroccan-Jewish 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 Moroccan-Jewish 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
9781843913634
down and made her divulge her culinary secrets. This charming book combines recipes, reminiscences, and
Pub Date: 6/18/12 research with the author's own line drawings and color plates, to provide a verbal feast for the food-oriented
$27.95 reader as well as recipes ranging from a simple breakfast to a family feast. Includes dual measurements.
Discount Code: LON
boards
Lisa Elmaleh Craig grew up watching her grandmother cook delicious food for her family and friends. When she
184 pages grew up she felt these recipes were too good to keep in the Elmalah family, so she worked with her grandmother
Cooking / Regional & to write this book.
Ethnic
CKB001000
8.500 in W | 8.000 in H
216mm W | 203mm H

IPG
Harvest
Recipes from an Organic Farm
Christine Stevens, Russel Wasserfall
Summary
From baskets of heirloom tomatoes to home-raised pork and wine made from backyard grapes, this cookbook
goes inside the kitchen of an organic farm to explore a rural lifestyle and its delicious benefits. The author-who
left a hectic corporate career behind when she and her husband decided to buy a beautiful farm in western
South Africa-shares not only her favorite recipes but also her passion for taking food straight from the garden or
paddock into the kitchen. Using seasonal ingredients without much fuss, the recipes alternate between quick
dishes from the best organic ingredients and slower, more indulgent meals that truly test one's culinary skills.
Tips for organizing a pantry are also included, and wonderful photography provides both food shots and a tour of
the postcard-perfect farm.
9781770095946
Pub Date: 9/1/09
$25.00 Author Bio
Discount Code: LON Christine Stevens is an organic farmer and winemaker who has lived on an idyllic farm in South Africa since
Trade paperback (US) 2000. Russel Wasserfall is a commercial and editorial food photographer who works from his studio in Cape
Town.
224 pages
Ethnic
CKB001000
7.500 in W | 9.750 in H |
0.900 in T
191mm W | 248mm H |
23mm T
Food@Home
Christine Dann
Summary
Demonstrating how individuals can grow their own supply of everyday ingredients to produce affordable and easy
meals year round that are both healthy and sustainable. Food@Home also explains the significance of emerging
"foodways" in modern society and details trends such as the Slow Food Movement. Not only does the book
enable gardeners and cooks to better understand what can be readily available to them from their own gardens,
it also includes satisfying and delicious recipes. From the rediscovery of home food gardening traditions in New
Zealand to farmers' markets and organic orchards, this account proves that anyone can enjoy sustainable home
cooking.
9781927145036 Author Bio

Pub Date: 10/1/12 Christine Dann is an independent researcher and the author of A Cottage Garden Cook Book and Cottage
$26.95
Discount Code: LON
Gardening in New Zealand.
208 pages
Cooking
CKB000000
6.750 in W | 9.500 in H
171mm W | 241mm H

IPG
The Hedgerow Cookbook

100 Delicious Recipes for Wild Food
Wild at Heart
Summary
A guide to gathering edible plants in the wild and using them creatively in many different recipes-jams, jellies,
relishes, baking, fruit cordials and liqueurs, and more
Seasonal, local and wild foods-they'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
9781862059566
rediscovered in kitchens of today. This book demonstrates how easy it is to use one's "harvest" in lots of
Pub Date: 7/1/13
$26.95 different ways. Those who are fed up with just making jam can try fruit leather, cheese, rose petal syrup, or a
Discount Code: LON wickedly alcoholic drink instead. The book covers flowers and hips (elderflowers, dandelions, and roses); berries
Hardback / Cloth over (blackberries, elderberries, bilberries, wild raspberries, wild strawberries, rowan berries, and berry mixtures); fruit
boards with stones (wild plums and damsons, sloes, wild cherries); fruit with pips (crab apples, quinces, medlars); nuts
192 pages (hazelnuts, chestnuts, walnuts); and leaves (wild garlic, sorrel, nettles, samphire, dandelions, and other
Cooking / Specific saladings). This very practical book covers 100 recipes, both sweet and savory, as well as tips on gathering,
Ingredients seasonal guidance and the law, and common sense. Includes dual measures.
CKB105000
8.500 in W | 9.500 in H
216mm W | 241mm H
Author Bio
Wild at Heart is a small business set up by Ginny Knox and Caro Willson to make a range of award-winning
jellies, relishes, and fruit cheeses based on traditional recipes and using wild, native, or ancient fruits.
Delia's Kitchen Garden

A Beginner's Guide to Growing and Cooking Fruit and Vegetables
Delia Smith, Gay Search
Summary
For leading cookbook author Delia Smith, the key to producing delicious, healthy food is to use first-class
ingredients. Where fruits and vegetables are concerned, the best way to do that is to grow your own. In month-
by-month chapters, this companion follows a year in the kitchen garden, providing detailed information on sowing
and planting, fruit and vegetable varieties, and care and harvesting. At the end of each chapter, Delia includes
marvelous recipes for using your produce at its peak. For those who have space constraints, there are notes on
9780563521136
creating a square-foot garden, a patio garden, and container gardens. An outstanding guide from two experts,
Pub Date: 10/1/04 this book is richly illustrated with color photos of the gardens, the produce, and step-by-step techniques.
$39.95
Discount Code: LON
boards
168 pages
Cooking / Specific
Ingredients
CKB105000
10.000 in W | 11.000 in H |
0.690 in T | 2.500 lb Wt
254mm W | 279mm H |
18mm T | 1,134g Wt

IPG
For the Love of an Orchard

Jane McMorland Hunter, Chris Kelly
Summary
A sumptuous exploration reintroducing the forgotten quince, reviving pears and plums, and including many other
edible delights, as well as how to grow them
Whether you fantasize about having a whole orchard, just a cherry tree in a pot, or even the perfect apple pie,
this beautifully illustrated and thoroughly practical guide bridges the gap between the special place orchards hold
in our hearts and the practicalities of growing and cooking orchard fruit. Exploring the traditions of fruit growing
and the story of individual fruits in orchards found worldwide, the generous size of this fruit bible is the perfect
inspiration for getting out those jam jars or squeezing an apple tree onto the garden or patio. As interest grows
in sustainability, the preserving of heritage varieties, and organic produce, this book provides delicious home-
9781862058507 grown recipes and general cultivation advice and is a timely celebration of tree fruit and its unique enjoyment.
Pub Date: 2/1/11
$34.95 Author Bio
Discount Code: LON Jane McMorland Hunter is the author of the critically acclaimed book The Tiny Garden and multiple books in
boards the Teach Yourself series, including Mosaics and Needlecraft. Chris Kelly is a professional gardener and writer.
They are the coauthors of Teach Yourself Basic Gardening Skills.
288 pages
Cooking / Specific
Ingredients
CKB035000
7.50 W | 9.50 H | 1.40 T
8W | 10H | 1T
Apples
A Guide To British Apples
Sara Paston-Williams
Summary
Covering a vast range of apple varieties-including desert apples, cooking apples, and cider apples-this handy
guide addresses every major species found in Britain. Information on each variety includes a description of shape
and color for easy recognition as well as a description of the taste. Recipes are also provided along with
practical advice on how to grow and pick apples, including tips on choosing trees, harvesting, and storing the
crop.
Author Bio
Sara Paston-Williams is a well-known author specializing in food and food history. Her many cookbooks include
Good Old-Fashioned Jams, Preserves and Chutneys and Good Old-Fashioned Puddings.
9781905400782
Pub Date: 10/1/09
$12.95
Discount Code: LON
boards
104 pages
Cooking / Specific
Ingredients
CKB035000
4.500 in W | 7.000 in H |
0.500 in T | 0.410 lb Wt
114mm W | 178mm H |
13mm T | 186g Wt

IPG
Bonne Maman
The Seasonal Cookbook
Bonne Maman
Summary
A collection of recipes and inspirational ideas to bring a touch of French chic to any home, from the company
behind the #1 imported line of preserves and jellies in the U.S.
Made using generous amounts of the finest fruit cooked with nothing more than pure cane sugar, these
authentic conserves are perfect not only for hot, buttered toast but also for the enticing sweet and savory
recipes in this fabulous cookbook. Readers will be inspired by more a stunning selection of more than 85
contemporary dishes from Herby Lamb with Woodland Dressing and Crispy Crumbed Romano Peppers to
Strawberry Ripple Ice Cream and Cappuccino Caramel Torte. The faceted glass jars, with their handwritten labels
9780857202093 and iconic lids, owe their covetability not only to the conserves that fill them, but to simplicity and quality of
Pub Date: 4/1/11 design. Once the contents have been enjoyed, there are suggestions here for readers to indulge their creative
$29.95
side. Whether adding a flourish of French country chic to the breakfast table as a simple vase for fresh flowers
Discount Code: LON
Hardback / Cloth over or acting as attractive containers for anything from cooking spices and seed packets to buttons and cotton
boards reels, Bonne Maman jars make a great style statement as well as providing wonderfully practical storage
solutions.
192 pages
Cooking / Specific
Ingredients
Author Bio
CKB040000 Bonne Maman produces preserves in France using all natural ingredients and no artificial colorings, additives, or
7.500 in W | 9.500 in H | preservatives. Its name means "grandmother" in French.
0.800 in T | 2.050 lb Wt
191mm W | 241mm H |
20mm T | 930g Wt
Homemade Jams and Chutneys

Women's Institute
Midge Thomas
Summary
The members of the Women's Institute are, without a doubt, experts on home jam- and preserve-making. Few
things conjure up the pleasures of hearth and home so vividly as a shelf of homemade preserves. Making jams,
pickles, and chutneys is one of the most satisfying parts of cooking. Their colors, textures, and flavors evoke
the past seasons of the year like nothing else. Homemade Jams & Chutneys is packed with help and advice.
9780857208583 There are clear explanations of the process and tips on how to prepare your fruit and vegetables most
Pub Date: 4/6/12 efficiently. There are plenty of traditional preserves, the very names of which evoke the British countryside:
$18.95 Rowan Berry and Apple Jelly, Blackberry and Sloe Jelly, and Hedgerow Jam. In addition there are some really
Discount Code: LON exciting newcomers, such as Rhubarb and Fig Jam, Nectarine Chutney, Cinnamon Grape Pickle, Pumpkin
Marmalade, and Pineapple and Mango Jam.

Cooking / Courses & Midge Thomas still feels very influenced by her mother's example of home preserving and cooking for the family.
Dishes
She has also gained much encouragement from fellow Women's Institute (WI) members over the years while
CKB102000
teaching at Denman College and her involvement with WI Markets-now known as Country Markets. Since retiring
7.500 in W | 7.500 in H |
1.050 lb Wt
from teaching and demonstrating she continues to give talks on cooking to her local WIs in the Lincolnshire North
191mm W | 191mm H | Federation. She has been a WI member from the age of 16 and is presently Secretary of Nettleton and Moortown
476g Wt WI.

IPG
Making Traditional and Modern Chutneys, Pickles and Relishes

A Comprehensive Guide
J. C. Jeremy Hobson, Philip Watts
Summary
A collection of time-honored recipes for delicious preserved foods along with 21st-century variations
Chutneys, pickles, and relishes can bring life and richness to any meal, and ever-imaginative new examples
appear regularly on supermarket shelves and at farmers markets. However, any cook can make equally exciting
variations with very little effort, and often using the most basic of locally sourced ingredients. These superb
recipes come from both modern-day restaurant chefs and prize-winning traditionalists. Cooks who enjoy fresh,
tangy flavors will find that this guide provides all the help and inspiration they need to enter the world of
successful chutney-making and pickling. Once cooks and their families and friends have experienced these
homemade versions, they will never be content to settle for the store versions again.
9781847971920 Author Bio

Pub Date: 7/26/10 J. C. Jeremy Hobson is the author of 20 books on various aspects of life in the country, including Keeping
$24.95
Discount Code: LON
Chickens. Philip Watts is a food photographer. They previously collaborated on Cook Game and The New
Paperback / softback / Country Cook.
128 pages
Cooking / Specific
Ingredients
CKB040000
6.000 in W | 9.500 in H |
0.400 in T | 1.000 lb Wt
152mm W | 241mm H |
10mm T | 454g Wt
Barbecue
More Than 50 Fabulous New Recipes for the Grill
Murdoch Books
Summary
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 low-key as
they like-feed the family or entertain a crowd. Ranging from slow-cooked main meals to quick vegetable side
dishes, these easy-to-follow recipes each have that "wow factor." A whole chapter dedicated to marinades,
9781742663258
Pub Date: 2/25/13
spice rubs, and sauces will also equip readers with flavor boosters to bring ingredients to life. From the perfect
$14.95 burger to Asian Sticky Pork Ribs to a full-on dinner party menu, this collection is a reminder that for aroma and
Discount Code: LON flavor, nothing beats a barbecue. Includes dual measures.

Cooking / Methods Murdoch Books is an independent publishing company with extensive on-site test kitchens.
CKB005000
Series: Make Me
7.000 in W | 8.000 in H
178mm W | 203mm H

IPG
Chesapeake's Bounty
Cooking with Regional Favorites
Katie Moose
Summary
What could be more enticing on a hot summer's day than to sit down to a table covered with newspapers, fresh
steamed crabs, Old Bay seasoning, cole slaw, and a cold beer. Or is it something more elegant that you're
looking for - Beef Chez Conduit (beef tenderloin with Bearnaise sauce), fresh asparagus, new red potatoes, and
pumpkin cheesecake. Getting hungry? Take a peek inside and you'll discover a region rich in culinary delights and
history.
The Chesapeake Bay region offers an abundance of food from the Bay, fields and woods. Recipes come from the
earliest Native Americans to the influx of international flavors. The recipes are elegant and easy, designed for
9780966661033 many different occasions. Menus make for easy planning with all the recipes contained in the cookbook.
Pub Date: 4/12/00
$16.95 The history chapter region captures the true traditions of the Bay, and an insight into the background of many
Discount Code: SPT
of the dishes. The pictures capture the Chesapeake at its best - skipjacks, oystering, the marshes, and Mount
Trade paperback (US) Clare Mansion, built by Charles Carroll who married Margaret Tilghman, uniting two of the wealthiest and most
prominent families in Maryland.
240 pages
Cooking / Regional & Author Bio
Ethnic
CKB002020 Katie Moose is the coauthor of The Best of Newport and the author of Annapolis: The Guidebook, Eastern Shore
7.00 W | 10.00 H | 0.50 T
of Maryland: The Guidebook; God's Bounty; Chesapeake's Bounty; Chesapeake's Bounty II; New England's
7W | 10H | 1T Bounty; Nantucket's Bounty; Maryland's Western Shore: The Guidebook, and several publications on the fiber-
optic telecommunications business. She is also a consultant on international business and protocol. She lives in
Easton, Maryland.
Finger Lakes Feast

110 Delicious Recipes from New York's Hotspot for Wholesome Local Foods
Kate Harvey, Karl Zinsmeister, Noah Zinsmeister
Summary
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.
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 chefs-including local James Beard
9781590136607 Award honorees and the creative spirits behind legendary eateries such as Moosewood Restaurant and Dinosaur
Pub Date: 10/5/12 Bar-B-Que.
$22.95
Discount Code: LON
Hardback / Cloth over The authors track down beloved ethnic foods and collect invaluable information from master farmers, millers, and
boards syrup producers; from pioneering Cornell food researchers; from bold entrepreneurs such as the Wegman family;
208 pages and from food artisans like the originators of the Greek yogurt boom, the creators of squash-seed oil, and the
Cooking / Regional & local producers of everything from homemade sauerkraut and sausages to varietal honeys.
Ethnic
CKB002020
What's inside-
8.250 in W | 10.750 in H
210mm W | 273mm H
• 110 delicious and easy-to-follow recipes
Contributor Images
Author • 126 gorgeous full-color photographs of the region and its food
Photo - 1
• 24 essays on the regional history, geography, and people behind these fine edibles
• Tips for food-and-wine tourists
• Comprehensive on- and off-line sources for the authors' favorite ingredients

IPG
Shannon Bennett's New York

A Personal Guide to the City's Best
Shannon Bennett
Summary
Eschewing the obvious attractions in favor of lesser-known treasures, this detailed book is a culinary guide to
New York City by internationally renowned chef, Shannon Bennett. From pastrami on rye at Katz's and savory
roast duck in Chinatown to a three-course meal at The Four Seasons, Shannon reviews his favorite restaurants,
shares his lists of the best hotels and bars, and reveals where to find the tastiest hot dogs, burgers, and
cocktails in the city. Also including New York-inspired recipes such as Waldorf Salad and Crab Cocktail, this
lavishly illustrated book will inspire food lovers to jump on the next flight to the Big Apple.
9780522858051 Author Bio

Pub Date: 6/1/11 Shannon Bennett is the chef and owner of the acclaimed Melbourne restaurant Vue de Monde. He is the author
$43.95 of Shannon Bennett's Paris.
Discount Code: LON
boards
400 pages
Travel / United States
TRV025050
5.000 in W | 7.250 in H |
1.300 in T
127mm W | 184mm H |
33mm T
Shop Like a Chef

A Food Lover's Guide to St. Louis Neighborhoods
Clara Moore, Matt Sorrell
Summary
From South City to the North Side, from Frontenac to Clayton, and from Creve Coeur to University City, this
guide explores the independent grocers, ethnic markets, and specialty food stores of greater St. Louis. Local
food advocate and chef Clara Moore and food and beverage writer Matt Sorrell discuss where to buy a wide
range of ingredients and the necessary equipment to create a delicious variety of dishes, from meat, poultry,
and game to fish and seafood, as well as a selection of international flavors. Readers can find the exact products
they're looking for with an index of more than 1,000 items; learn new foods, recipes, and skills; and develop
better eating habits. St. Louis residents and tourists alike will see the city in a completely new and utterly
unique light with this guide that helps them expand their culinary horizons while at the same time saving money
and supporting local businesses and farmers.
9781893121959
Pub Date: 11/1/13
$15.95 Author Bio
Discount Code: LON
Clara Moore is the former executive chef of Local Harvest Café and Catering in St. Louis, and a season-one
Trade paperback (US) participant in Bravo's Around the World in 80 Plates. Matt Sorrell is a food and beverage writer and the owner of
Cocktails Are Go!, a libations education and events company. They both live in St. Louis, Missouri.
250 pages
Ethnic
CKB002030
5.500 in W | 8.500 in H
140mm W | 216mm H
Contributor Images
Author
Photo - 1

IPG
Nantucket's Bounty
Katie Moose
Summary
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.
9780966661057
Pub Date: 10/15/00
$17.95 Author Bio
Discount Code: SPT Katie 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 fiber-
256 pages optic telecommunications business. She is also a consultant on international business and protocol. She lives in
Easton, Maryland.
Ethnic
CKB002040
7.00 W | 10.00 H | 0.71 T
7W | 10H | 1T
New England Seafood Cookbook

Globe, Boston
Summary
This illustrated cookbook features tried-and-true recipes, expert advice, and practical kitchen tips for preparing
delicious, ocean-inspired meals. Only the best recipes from the award-winning 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 signature-dish recipes by some of Boston's top chefs, including Jasper White,
Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.
9781572438958
$26.95 The Boston Globe was founded in 1872 and is the recipient of 21 Pulitzer Prizes. It is located in Boston.
Discount Code: LON
boards
144 pages
Ethnic
CKB002040
9.000 in W | 10.000 in H |
2.060 lb Wt
229mm W | 254mm H |
934g Wt

IPG
New England's Bounty

Katie Moose
Summary
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 best-fresh seafood, vegetables, and fruit. Tantalizing
recipes include scallop puffs, salmon with lobster sauce, acorn squash with cranberries, and ginger blueberry pie.
9780966661088
$17.95 Katie Moose is the coauthor of The Best of Newport and the author of Annapolis: The Guidebook, Eastern Shore
Discount Code: SPT 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 fiber-
optic telecommunications business. She is also a consultant on international business and protocol. She lives in
256 pages Easton, Maryland.
Ethnic
CKB002040
7.00 W | 10.00 H | 0.88 T
7W | 10H | 1T
Product Image
100 Fish and Seafood Recipes
My Kitchen Table
Rick Stein
9781849901581
Pub Date: 6/6/11
Paperback / softback / Rick Stein's top 100 fish and seafood recipes from all over the world
Trade paperback (US) From Smoked Haddock and Leek Tart to Grilled Squid and Chorizo Salad with Garlic, Rocket, Tomatoes, and
208 pages Chickpeas, there is something in this collection of recipes for every level of skill and occasion. Rick Stein's
Cooking passion for flavor and enthusiasm for food shine through his recipes, and his unerring ability to reassure nervous
CKB000000 cooks make this cookbook an invaluable resource. Includes dual measurements.
5.250 in W | 7.250 in H |
0.500 in T Author Bio
133mm W | 184mm H | Rick Stein is a chef, restaurateur, television host, and author. His other titles include Rick Stein's French
13mm T
Odyssey and Rick Stein's Seafood, which won the coveted James Beard Foundation Cookbook of the Year Award.

IPG
Claire Macdonald's Fish

Inspiring Fish Recipes for Creative Cooks
Claire Macdonald
Summary
One of Scotland's favorite chefs, Claire Macdonald, turns her attention to fish in this practical, inspired, and
creative collection of recipes. Featuring appetizing soups and tasty dishes that lend themselves as both starters
and main courses, she shows how fish is ideal fare for both informal occasions for family and friends as well as
more formal dinner parties. In more than 150 recipes, she demonstrates the remarkable versatility of fish and the
enormous number of ways it can be prepared. Her range of sauces to accompany the recipes is equally
astounding.
9781780270807
Pub Date: 6/1/12
$24.00 Author Bio
Discount Code: LON Claire Macdonald is an award-winning cook and food writer. She is the former owner of Kinloch Lodge on Skye
Paperback / softback / restaurant and the author of nearly 20 bestselling cookbooks, including The Claire Macdonald Cookbook,
Entertaining Solo, The Harrods Book of Entertaining, and Seasonal Cooking. She has been presented with a
288 pages Lifetime Achievement Award by the Royal Highland and Agricultural Society of Scotland.
Cooking / Specific
Ingredients
CKB076000
7.500 in W | 9.250 in H
191mm W | 235mm H
Fish Easy
Over 100 Simple 30-Minute Seafood Recipes
Mitch Tonks
Summary
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 methods-the 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 step-by-steps for many of the techniques complete this beautiful
9781862059290 and accessible book. Recipes include dual measurements.
Pub Date: 5/3/12
$29.95 Author Bio
Discount Code: LON
Paperback / softback / Mitch Tonks is an award-winning food writer, restaurateur, and fishmonger whose titles include The
Trade paperback (US) Fishmonger's Cookbook and The Seafood Cafe Cookbook.
224 pages
Cooking / Specific
Ingredients
CKB076000
7.500 in W | 9.500 in H
191mm W | 241mm H

IPG
The Scottish Salmon Bible

Claire Macdonald, Bob Dewar
Summary
Due to its high protein content, omega-3 fatty acids, and vitamin D, salmon is one of the most nutritious fish
available, with many health specialists recommending that it should be eaten three times a week. In this handy
and varied collection of 40 recipes-incorporating salmon into starters, main courses, breakfast, snacks, and
more-award-winning chef Claire Macdonald demonstrates that salmon lends itself to a stunning and delicious
variety of dishes and can be eaten seven days a week without tiring of it. Featured are hot-smoked salmon,
cold-smoked salmon, salmon fillets, and Gravalax (salmon cured with sugar, salt, and dill), together with a huge
range of imaginative accompaniments, from beetroot, cheese, and cream to bananas, tomatoes, garlic, and
prosciutto.
9781780271811
$8.00
Discount Code: LON Claire Macdonald is an award-winning chef and food writer. She is the former owner of Kinloch Lodge on Skye
Paperback / softback / restaurant and the author of 17 bestselling cookbooks, including The Claire Macdonald Cookbook, Claire
Trade paperback (US) Macdonald's Simply Seasonal, The Harrods Book of Entertaining, Lifting the Lid, and Seasonal Cooking. She has
112 pages been presented with Lifetime Achievement Awards by the Royal Highland and Agricultural Society of Scotland
Cooking / Specific and by the National Farmers' Union. Bob Dewar is an illustrator whose work has appeared in Holyrood magazine,
Ingredients the Scotch Malt Whisky newsletter, and the Scottish Field. He contributed political and social commentary to the
CKB076000 Scotsman for 15 years and has had art exhibitions in Edinburgh and Italy. He is the illustrator of The Arbroath
4.500 in W | 6.250 in H Smokie Bible, The Crack, The Italian Sausage Bible, The Macsween Haggis Bible, and Midges.
114mm W | 159mm H
Herring
A History of the Silver Darlings
Mike Smylie
Summary
The unusual history of the herring and those whose lives have revolved around getting it to the tables of the
masses
The story of herring is entwined in the history of commercial fishing. For more than two millennia, herring have
been commercially caught and its importance to the coastal peoples of Britain cannot be measured. At one point
tens of thousands were involved in the catching, processing, and sale of herring, and many towns on Britain's
East Coast grew rich on the backs of the "silver darlings." This book looks at the effects of the herring on the
people who caught them, the unique ways of life, the superstitions of the fisher folk, their boats, and the
communities who lived for the silver darlings. With a wealth of illustrations, this fascinating book reveals the
little-known history of the herring-and for those who have neglected the silver darlings for lesser fish such as
cod and haddock, there are a number of mouthwatering recipes to try.
9780752459516
Pub Date: 10/1/11
$24.95
Author Bio
Discount Code: LON Mike Smylie is a maritime historian and naval architect who has written extensively on fishing vessels and the
Hardback / Cloth over fishing industry, including Fishing the European Coast. He can often be spotted at fishing festivals manning his
boards herring smokery.
256 pages
History / Europe
HIS015000
5.00 W | 8.00 H | 1.20 T
5W | 8H | 1T

IPG
Discovering Korean Cuisine

Recipes from the Best Korean Restaurants in Los Angeles
Allisa Park
Summary
A step-by-step guide to re-creating healthy, delicious, Korean-style 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), mu-saengchae (spicy Korean radish), and bossam (boiled pork) to specialty dishes such
as jjim-dak (vegetable chicken stew), hobak-juk (squash porridge), and jjam-bong (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
9780978541804
section visually identifies common ingredients and details how to complete the basics-cleaning, peeling, dicing,
Pub Date: 4/1/07
$19.95 slicing, shredding, and preparing broths and rice. Those inspired to visit the restaurants themselves will find
Discount Code: LON contact information and a map of their locations in the back of the book.
170 pages Allisa Park is the editor of A Collection of Fine Baking, the first English-language collection of recipes by the
Cooking / Regional & internationally renowned Korean pastry chef, Young Mo Kim, which won the prestigious Gourmand World
Ethnic Cookbook Award for best dessert book in 2005. She lives in Los Angeles.
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
Product Image
Rick Stein’s Far Eastern Odyssey
150 New Recipes Evoking the Flavours of the Far East
Rick Stein
9781846077166
Pub Date: 9/29/09
Hardback Rick has visited traditional family-run restaurants, street vendors, floating markets, night markets, fishing
320 pages
villages, and the local cinnamon and rice farmers to learn about the authentic food of the Far East, and to
Cooking sample the delicious spectrum of flavors
CKB000000 In Vietnam, Rick Stein tracks down the best recipe for pho, a searing soup of vegetables, shrimp, chilli and fresh
7.750 in W | 10.000 in H | mint; in Cambodia he makes kroeung, a kind of aromatic curry; and he samples jhol, a light fish stew, in
1.250 in T | 2.813 lb Wt Bangladesh. Traveling on through Thailand, Sri Lanka, Malaysia, and Indonesia, he enjoys (and shows readers
197mm W | 254mm H | how to make) an array of inspired dishes. More than 150 new recipes, divided by country, are each
32mm T | 1,276g Wt
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.
Author Bio
Rick 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.

IPG
Southeast Asian Flavors

Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore
Robert Danhi, Martin Yan, Jay Weinstein
Summary
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.
9780981633909
$45.00
Discount Code: SPT Chef Robert Danhi, with 25 years in the culinary world as a restaurant chef, culinary educator at the CIA, and
Hardback / Cloth over R&D around the globe is now leading Chef Danhi & Co. Author of a James Beard Nominated cookbook Southeast
boards Asian Flavors-Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore also the winner of
400 pages the Gourmand "Best Asian Cookbook" and Finalist for "Best Asian Cookbook in the World" in 2009 Currently Robert
Cooking / Regional & is writing his next book Easy Thai Cooking (Tuttle, Nov. 2011) and continues to write for leading food
Ethnic publications around the globe. Martin Yan is the celebrated host of various international cooking shows, a highly
CKB090000 respected food consultant, and a cooking instructor. He is the author of Chinese Cooking for Dummies, Martin
9.000 in W | 11.250 in H | Yan's Asian Favorites, Martin Yan's Feast, and Martin Yan's Quick & Easy. He lives in San Mateo, California. Jay
1.000 in T Weinstein is the author of A Cup of Comfort Cookbook, The Ethical Gourmet, and The Everything Vegetarian
229mm W | 286mm H |
25mm T Cookbook. He lives in New York City.
Zenbu Zen
Finding Food, Culture & Balance in Kyoto
Jane Lawson
Summary
In this collection of superb Japanese recipes, food writer and Japanophile Jane Lawson captures the restorative
power of Japanese food. Finding herself stressed and unhappy, Jane retreats to peaceful Kyoto to seek balance
and equilibrium in her life. Jane's personal story offers an insight into the artistry of Japanese cuisine and
explores the concept of Zenbu Zen-"everything is zen." Includes dual measurements.
Author Bio
Jane Lawson is the author of Spice Market, Grub, Yoshoku, A Little Taste of Japan, and Cocina Nueva, and the
coauthor of BBQ Food for Friends, which won a Gourmand World Cookbook Award in 2003.
9781741968415
Pub Date: 3/1/13
$64.95
Discount Code: LON
boards
288 pages
Ethnic
CKB048000
8.250 in W | 12.000 in H
210mm W | 305mm H

IPG
100 Easy Chinese Suppers

Ken Hom
Summary
Northern Thai Chicken Noodle Soup, Crackling Chinese Roast Pork, Peking-Style Caramel Walnuts, and more
Ken's favorite quick and simple Chinese recipes collected here are perfect for a cozy after-work meal. From
stews and curries to easy stir fries and healthy steamed and braised dishes, there are also some great light bites
and easy entertaining recipes. These recipes will turn home cooks from the take out or delivery to the wok.
Includes dual measures.
Author Bio
9781849903981
Ken Hom began his culinary career in his uncle's Chicago restaurant at the age of 11, before eventually moving
Pub Date: 10/9/12
$13.95 on to teach at California's Culinary Academy. He now has 25 years of experience as a BBC television chef and
Discount Code: LON has written more then 30 cookbooks, including Foolproof Chinese Cooking, Foolproof Thai Cooking, and Ken
Paperback / softback / Hom's Quick Wok.
208 pages
Ethnic
CKB017000
Series: My Kitchen Table
only
5.500 in W | 7.500 in H
140mm W | 191mm H
The Cultural Revolution Cookbook

Simple, Healthy Recipes from China's Countryside
Sasha Gong, Scott D. Seligman
Summary
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 easy-to-make Chinese recipes from the villages interspersed with a personal narrative and bits of
historical context, this cookbook contains authentic Chinese dishes ranging from honey-braised duck to stir-fried
9789881998460
Pub Date: 12/1/11 rice made from ingredients found at local grocery stores. Chinese history buffs and foodies alike will enjoy
$24.95 discovering the integral connection between Chinese culture and food.
Discount Code: LON
Author Bio
168 pages Sasha Gong is an accomplished Chinese cook and the author of Born American: A Chinese Woman's Dream of
Cooking / Regional & Liberty. She lives in Cambridge, Massachusetts. Scott D. Seligman is a historian, the author of Chinese Business
Ethnic
CKB017000
Etiquette, and the coauthor of Now You're Talking Mandarin Chinese. He lives in Washington, DC.
10.000 in W | 10.000 in H
254mm W | 254mm H

IPG
Hungry for Peace

How You Can Help End Poverty and War with Food Not Bombs
Keith McHenry
Summary
The de facto how-to manual of the international Food Not Bombs movement, which provides free food to the
homeless and hungry and has branches in countries on every continent except Antarctica, this book describes at
length how to set up and operate a Food Not Bombs chapter. The guide considers every aspect of the
operation, from food collection and distribution to fund-raising, consensus decision making, and what to do when
the police arrive. It contains detailed information on setting up a kitchen and cooking for large groups as well as
a variety of delicious recipes. Accompanying numerous photographs is a lengthy section on the history of Food
Not Bombs, with stories of the jailing and murder of activists, as well as premade handbills and flyers ready for
9781937276065 photocopying.
Pub Date: 4/1/12
$18.95 Author Bio
Discount Code: LON
Keith McHenry is a cofounder of the international Food Not Bombs movement and the coauthor of both editions
Trade paperback (US) of the previous Food Not Bombs manual, Food Not Bombs. He lives in Taos, New Mexico.
180 pages
Political Science / Peace
POL034000
8.500 in W | 11.000 in H
216mm W | 279mm H
Cook Food
A Manualfesto for Easy, Healthy, Local Eating
Lisa Jervis
Summary
This rousing call to action for healthy, conscious eating is an inspirational primer for those who want to move
beyond packaged and processed food toward a more responsible and sustainable way of eating. Many people are
learning about the political ramifications of what they eat, but don't know how to change their habits or expand
their kitchen repertoire to include meatless dishes. This compendium offers a straightforward overview of the
political issues surrounding food, and a culinary toolkit to put principles into practice. Without resorting to faux
meat, fake cheese, or obscure ingredients, the recipes focus on fresh, local, minimally processed ingredients that
sustain farmers, animals, and the entire food chain. Instead of a rigid set of recipes to be replicated, it offers
tips for improvisation, creative thinking in the kitchen, practical suggestions for cooking on a budget, and quick
9781604860733
and delicious vegan and vegetarian meal options for anyone who wants to eat fast, tasty, nutritious food every
Pub Date: 9/1/09 day.
$12.00
Discount Code: LON
Paperback / softback / Author Bio
Lisa Jervis is the founding editor and publisher of Bitch: Feminist Response to Pop Culture, the founding board
128 pages president of Women in Media and News, and a member of the advisory board for outLoud Radio. Her work has
Cooking / Specific appeared in numerous periodicals, including Mother Jones, Ms. magazine, the San Francisco Chronicle, and Utne
Ingredients
CKB059000 Reader, and she is a contributor to the anthologies Body Outlaws and The BUST Guide to the New Girl Order.
She is coeditor of Young Wives' Tales: New Adventures in Love and Partnership and BITCHfest: Ten Years of
5.00 W | 8.00 H | 0.40 T
5W | 8H | 0T Cultural Criticism from the Pages of Bitch Magazine. She lives in Oakland, California.

IPG
The 10 Secrets of 100% Health Cookbook

Simple and Delicious Recipes for Optimum Health
Patrick Holford
Summary
This enticing cookbook offers the best of both worlds - delicious recipes that are healthy too. Based on the
principles of Patrick's popular book The 10 Secrets of 100% Healthy People, this practical cookbook allows the
reader to put the principles of 100% health into practice. As well as over 80 recipes, the book features guidance
on each of the 10 secrets of 100% healthy people: these are the secrets based on the feedback from the
highest scorers in Britain's biggest-ever health and diet survey and the in-depth knowledge of one of the UK's
leading nutrition experts. With recipes for everything from breakfasts and snacks, main meals, vegetarian dishes,
salads - and yes, even puddings - this unique cookbook will help you to have a healthier diet; one that doesn't
9780749956776 compromise on taste. And if you think that nourishing food is complicated you'll find these simple yet imaginative
Pub Date: 6/12/12 recipes a revelation. With full-colour photographs of many of the dishes and easy-to-follow instructions, cooks
$25.95
Discount Code: AUD of all abilities will find these these recipes a breeze to prepare.
CD-Audio / CD standard
audio format Author Bio
Patrick Holford is one of the UK's leading nutrition experts and Fiona McDonald Joyce is a nutritionist and
192 pages
Cooking / Health &
cookery consultant.
Healing
CKB039000
5.500 in W | 5.500 in H
140mm W | 140mm H
Elixir
How to Use Food as Medicine
Janella Purcell
Summary
Revised, updated, and filled with vegan and gluten-free 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
9781743314906
Pub Date: 9/1/13 problems, fertility issues, and digestive complaints. This book introduces readers to what Eastern philosophy has
$26.95 been practicing for thousands of years-the interconnectedness of the body, mind, and spirit, and how this
Discount Code: LON affects one's state of mind, health, and personality. Short-listed for The World Food Media Awards in the
Paperback / softback / category of Best Health Nutrition Book, this is a book to use, keep, and treasure.
338 pages
Health & Fitness / Healthy Author Bio
Living
HEA010000
Janella Purcell is a naturopath, nutritionist, herbalist, iridologist, and chef. She is the author of Eating for the
Seasons and Janella's Wholefood Kitchen.
6.500 in W | 8.000 in H
165mm W | 203mm H

IPG
The Failsafe Cookbook

Reducing Food Chemicals for Calm, Happy Families
Sue Dengate
Summary
Using groundbreaking research, Sue Denegate has shown that learning difficulties, behavioral problems, and minor
chronic illness can all be linked to an intolerance to food chemicals. In this hugely expanded compendium, Sue
has compiled hundreds of new and improved recipes that are free of harmful chemicals as well as up to the
minute information about food intolerance and elimination diets. These tasty, healthy, and easy-to-follow recipes
cover breakfasts, lunches, main meals, and desserts as well as special occasions, vegetarian cooking, and
gluten-free food. Perfect for kids and adults, this is the ideal guide for building healthy families through diet.
9781741668766
$29.95 Sue Dengate is the founder of the Food Intolerance Network and the author of Fed Up.
Discount Code: LON
324 pages
Cooking / Health &
Healing
CKB039000
7.00 W | 9.00 H | 0.36 T
7W | 9H | 0T
At My Table
Delicious Recipes from 60 Celebrated Chefs for People with Diabetes
Amanda Bilson, Jannie Kyritsis
Summary
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
9781742377315 their weight, blood glucose levels, or cholesterol. Recipes include Maggie Beer's Haloumi and Citrus Lentils, Adam
Pub Date: 11/1/13 Liaw's Scallops with Green Olive Tapenade & Preserved Lemon Powder, Luke Mangan's Warm Oriental Duck and
$35.00 Mango Salad, and Janni Kyritsis's Pink Gin Granita. Recipes includes dual measures.
Discount Code: LON
Author Bio
192 pages Amanda Bilson was diagnosed with Type 1 diabetes at the age of 15. She is married to the acclaimed chef
Cooking / Health &
Healing
Tony Bilson. Janni Kyritsis is a chef who has cooked at Bennelong at the Sydney Opera House and opened MG
CKB025000 Garage in Sydney. He was diagnosed with Type 2 diabetes four years ago.
8.500 in W | 10.500 in H |
1.890 lb Wt
216mm W | 267mm H |
857g Wt

IPG
The Braces Cookbook (2nd Edition)

Recipes You (and Your Orthodontist) Will Love
Pamela Waterman, Brenda Waterman
Summary
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.
Author Bio
9780977492275 Pamela Waterman is an engineer and author who has published four books on recipes and children's activities,
Pub Date: 1/1/13
$14.95
dozens of parenting, craft, renovation, and small business articles, and more than 80 technical articles. She is
Discount Code: SPT the author of The Braces Cookbook 2. Brenda Waterman is the creator of the Braces Cookbook concept and
Spiral bound / Concealed the developer of many of the book's recipes and tips. They live in Mesa, Arizona.
wire
144 pages
Cooking
CKB000000
6.000 in W | 9.000 in H
152mm W | 229mm H
The Braces Cookbook 2 (2nd Edition)

Comfort Food with a Gourmet Touch
Pamela Waterman, Amee Hoge
Summary
Created specifically for adults with braces, this cookbook features a full range of flavor-filled dishes through
easy, stay-soft recipes and comfort food tips for any kind of braces-metal, ceramic, behind-the-teeth, or
aligner-type. The recipes range from basic ideas made from around-the-house 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.
Author Bio
9780977492282 Pamela Waterman is an engineer and author who has published four books on recipes and children's activities,
Pub Date: 1/1/13
$14.95
dozens of parenting, craft, renovation, and small business articles, and more than 80 technical articles. She is
Discount Code: SPT the author of The Braces Cookbook. Amee Hoge is a graduate of the French Culinary Institute of New York and
Spiral bound / Concealed the culinary and gardening instructor, food stylist, and photographer at Playing with Food. They live in Mesa,
wire Arizona.
136 pages
Cooking
CKB000000
6.000 in W | 9.000 in H
152mm W | 229mm H

IPG
The Eat Well Cookbook

Dairy-Free and Gluten-Free Recipes for Food Lovers
Jan Purser, Kathy Snowball
Summary
A cookbook that lets allergy sufferers have their cake and eat it too
Based on a philosophy for health and well-being, 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
dairy-free, making them perfect for people with sensitivities, dieters, those suffering from allergies, or people
who just want to look and feel healthier. Mouthwatering meals-including marinated quail with red cabbage salad,
9781743314845
seared tuna with panzanella and caper dressing, Portuguese-style duck rice, and baked pumpkin "gnocchi" with
Pub Date: 6/1/13 roasted tomatoes and salsa verde-fill each page, and all recipes offer vegetarian substitutions. Includes dual
$24.95 measures.
Discount Code: LON
Jan Purser is a naturopathic nutrition consultant, remedial therapist, and meditation teacher. She has worked in
192 pages the food and food-publishing industry for more than 20 years and has written six books on health, food, and
Cooking / Health & meditation. She is currently the health and nutrition editor of Australian Good Taste magazine. Kathy Snowball
Healing is a freelance food writer and the author of numerous cookbooks and has worked as a food editor at Australian
CKB111000
Gourmet Traveller and Australian Women's Weekly.
8.500 in W | 9.500 in H |
0.530 in T | 1.500 lb Wt
216mm W | 241mm H |
13mm T | 680g Wt
Good Food: Gluten-Free

Sarah Cook
Summary
In this new collection of triple-tested recipes the experts at Good Food magazine have used their wealth of
experience to tackle the challenges of gluten-free eating. Whether you've decided to explore the health benefits
of a gluten-free diet or suffer from coeliac disease, this essential guide to gluten-free cooking enables you to
make healthy choices without compromising on flavour. Inside you'll find a variety of nutritious recipes to suit
every meal of the day, including many helpful gluten substitutes. Each recipe is accompanied by a full-colour
photo and nutritional breakdown and all are adapted from favourite Good Food recipes-so no one misses out!
9781849905305
Pub Date: 11/5/12
Discount Code: LON
216 pages
Cooking / Health &
Healing
CKB111000
5.310 in W | 6.120 in H |
0.500 in T
135mm W | 155mm H |
13mm T

IPG
Simply Gluten Free

Rita Greer's Helpful Kitchen Handbook
Rita Greer
Summary
Calling on decades of writing about gluten as well as years of practical experience, author Rita Greer offers this
guide to gluten-free 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 gluten-free diet easy, inexpensive, and tasty; ultimately leading to an overall healthier lifestyle.
Author Bio
Rita Greer is the author of dozens of health and cooking titles, including Easy Gluten-Free Cooking; Easy Wheat,
9780285642225
Milk and Egg-Free Cooking; and Wheat-Free Cooking.
Pub Date: 10/1/13
$14.95
Discount Code: LON
160 pages
Cooking / Health &
Healing
CKB106000
5.250 in W | 8.500 in H
133mm W | 216mm H
Essential Eating Sprouted Baking

With Whole Grain Flours That Digest as Vegetables
Janie Quinn
Summary
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 easy-to-use recipes using sprouted flour open up an entirely new avenue of cuisine
9780967984339
for both those suffering with wheat and other grain sensitivities and those who simply want to eat better.
Pub Date: 10/1/08
$27.95
Janie Quinn is an organic whole foods educator, a chef, an environmental consultant, and the author of
boards
Essential Eating: A Cookbook, Essential Eating The Digestible Diet, and Essential Environments: Discover How to
192 pages Create Healthy Living Spaces. She lives in Waverly, Pennsylvania.
Cooking / Health &
Healing
CKB106000
7.75 W | 8.00 H | 0.90 T
8W | 8H | 1T

IPG
Product Image
100 Pasta Recipes
My Kitchen Table
Antonio Carluccio
9781849901482
Pub Date: 6/6/11
Paperback / softback / A leading authority on Italian food celebrates a staple of the cuisine
Trade paperback (US) Antonio Carluccio's passion for pasta is complemented by his extensive knowledge. This book collects 100 of his
208 pages delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty
Cooking baked dishes. Recipes include Sardinian Risotto, Vermicelli with Clam Sauce, Baked Chickpea Gnocchi, and
CKB000000 Fettucine Verdi with Walnut Sauce. Includes dual measurements.
5.310 in W | 7.310 in H |
0.500 in T Author Bio
135mm W | 186mm H | Antonio Carluccio is a restaurateur who has written 13 books, including the The Complete Mushroom Book and
13mm T
An Invitation to Italian Cooking.
Product Image
Pasta
Theo Randall
9780091929008
Pub Date: 5/9/11
Summary
Discount Code: LON The first cookbook from the man who was head chef at the River Café for 10 years.
Hardback
224 pages
This friendly, accessible and stylish cookbook from a master chef will prove indispensable for all who love unfussy
Cooking yet utterly delicious food. Simplicity is the keynote in this handsome recipe book, imbued with the flavours of the
CKB000000 Italian countryside. For too long the ingredient in the store cupboard brought out for last minute dinner
7.750 in W | 10.000 in H | emergencies, pasta-inexpensive, ever versatile and often underestimated-lends itself to hundreds of fresh and
0.810 in T different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas
197mm W | 254mm H | are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed
21mm T
with sweet potato and fennel.
In Pasta, Theo Randall brings us a mouthwatering collection of 110 recipes, all within the reach of the keen
cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a
wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to
Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti
with Slow Cooked Veal and Pancetta there is a dish to please everyone. Pastais destined to become a kitchen
classic.
Author Bio
THEO RANDALL, who served his apprenticeship with Max Magarian in London and Alice Waters in San Francisco,
was head chef at the Michelin-starred River Café for ten years. He now runs his own restaurant, Theo Randall at
the InterContinental Park Lane, in London, and has earned unparalleled rave reviews from critics and food-lovers.
A natural teacher, his monthly classes at the restaurant are ever popular and he regularly appears on television
shows like Saturday Kitchen. Theo lives in London with his wife and two small children.

IPG
Rose Elliot's Pasta Pocketbook

100 Fast, Fresh and Fabulous Suppers
Rose Elliot
Summary
Pasta remains one of the UK's foremost staple foods. It is fast, healthy, and perfect for quick and easy suppers.
With 100 recipes, each recipe is designed to take no longer than 20 minutes and most will take 15. Organized by
type of sauce-tomato, cream, pesto, etc.-all the recipes make the most of modern, fresh, Mediterranean-style
ingredients. Pop it into your handbag or pocket, then go supermarket shopping!
9781904435198
Pub Date: 5/1/04
$10.00
Discount Code: LON
224 pages
Cooking / Specific
Ingredients
CKB061000
4.200 in W | 5.800 in H |
0.690 in T
107mm W | 147mm H |
18mm T
The Top One Hundred Pasta Sauces

Diane Seed
Summary
A charming revised edition of the classic Italian cookbook that has sold more than a million copies and been
translated into 12 languages
With flavors bursting from the simplest ingredients, the authentic Italian pasta dishes offered here can make
home cooking truly sensational. The scent of torn basil leaves, the sizzle of pan-fried prawns, the sight of an
olive-studded spaghetti alla puttanesca-pasta sauces invigorate all the senses. In this definitive collection, Diane
Seed shares the 100 best sauce recipes she has encountered in 40 years of living, eating, and cooking in Italy.
Infinitely varied, it includes specialities from regions across Italy and classics we've come to love that are both
delicious and economical, plus a few extra-special dishes that are perfect for occasions. This indispensible
selection is as wide-ranging as Italian culture itself. Trusted by cooks for more than 25 years, its sensational yet
simple recipes are an essential ingredient in every kitchen. Includes dual measures.
9780224095327
Pub Date: 10/10/12
$17.95
Hardback / Cloth over Diane Seed has lived in Rome for 30 years, and has built up an international reputation for her unrivaled
boards knowledge of Italian regional cuisine. She writes for various magazines and travels the world giving lectures,
180 pages lessons, and demonstrations-Lonelyplanet.com refers to her as "the doyenne of Roman cookery teachers." She
Cooking / Regional & worked frequently for the International Olive Oil Council, and for eight years as the Italian food consultant for
Ethnic Marks and Spencer.
CKB047000
Series: Square Peg
Cookery Classics
only
5.000 in W | 8.000 in H |
1.000 lb Wt
127mm W | 203mm H |
454g Wt

IPG
Dear Francesca
An Italian Journey of Recipes Recounted with Love
Mary Contini
Summary
If your mother had been brought up in an extended Italian family that was passionate about food, and gone on
to run one of the country's most successful delicatessens, would you not want a record of all the knowledge and
experience she had acquired? This book provides just that, in a form that can be shared with other families and
other cooks. Addressing her daughter Francesca, Mary Contini has written not only a wonderful cook book, but
also a compelling and often moving account of her family history. Informative, humorous and always passionate,
this is a cookbook to read as well as to cook from day after day.
9780091892357
Pub Date: 6/1/03
$17.95
Discount Code: LON
352 pages
Ethnic
CKB047000
5.000 in W | 7.800 in H |
1.130 in T | 0.810 lb Wt
127mm W | 198mm H |
29mm T | 367g Wt
Gastronomy of Italy
Anna Del Conte, Laura Edwards
Summary
Revised, updated, and illustrated with new photography, this is the seminal work on Italian cooking-its 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 classics-pasta, polenta, gnocchi, risotto, and pizzas-sit 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.
9781862059580
$45.00 Anna del Conte was born in Milan. Her books include Classic Food of Northern Italy, which won the Guild of
Discount Code: LON Food Writer's Book Award, and The Edible Mushroom Book. In 1994 she won the prestigious Premio Nazionale de
Hardback / Cloth over Cultura Gastronomica Verdicchio d'Ora Prize for dissemination of knowledge about authentic Italian food. In 2010
boards
she won the Guild of Food Writers Lifetime Achievement Award. Laura Edwards is the photographer for Kitchin
608 pages Suppers.
Ethnic
CKB047000
7.500 in W | 11.000 in H |
4.400 lb Wt
191mm W | 279mm H |
1,996g Wt

IPG
Gennaro's Easy Italian

Delicious Quick Recipes for Everyday Cooking
Gennaro Contaldo
Summary
The most accessible cookbook yet from the master of Italian cooking.
More than 100 straightforward recipes that can be cooked by anyone at any time are presented here by a
legendary Italian chef. Selections include everyday staples, creative uses of leftovers, fantastic tasty dishes and
treats for children, and perfect recipes for easy entertaining. Classics such as Tomato Sauce and Minestrone sit
alongside more unusual dishes such as Strawberry Risotto, and not forgetting the delights of Lemon and Almond
Cake, Biscotti, and Amaretto Ice Cream.
9780755317899 Author Bio

Pub Date: 4/1/11 Gennaro Contaldo previous titles include Gennaro's Italian Home Cooking, Gennaro's Italian Year, and Passione.
$24.95 Known for his close association with fellow chef Jamie Oliver, he was the executive chef and co-owner of
Discount Code: LON
London's Passione restaurant and was involved with Jamie in setting up "Jamie's Italian," a collection of UK-wide
Trade paperback (US) restaurants.
256 pages
Ethnic
CKB047000
7.500 in W | 10.000 in H |
0.700 in T | 1.860 lb Wt
191mm W | 254mm H |
18mm T | 844g Wt
Gennaro's Italian Home Cooking

Quick and Easy Meals to Feed Family and Friends
Gennaro Contaldo
Summary
More than 120 delicious Italian recipes will feed anyone who comes to the table
When an Italian cooks dinner, it's always a meal to savor and enjoy with as many people as can be found to
share it with. Gennaro shares his favorite family recipes-the ones that will feed a crowd of hungry guests, from
his 90-year-old father to his three-year-old twin girls. Older generations give advice; all hands are on deck to
help; and the whole family sit themselves down at the large dining table to join in the feast together. The table
is like the altar-to eat, drink, discuss, argue, and confess-but most of all to enjoy the wonderful food! All the
recipes cater for large numbers of people, but have tips on how to adapt them for smaller groups. There are
9780755317875 hints on how to prepare things in advance, advice on which dishes go with what, and plenty of creative menu
Pub Date: 6/1/12 ideas. Here is everything a chef needs to transform the kitchen into a little slice of Italy. Includes metric
$24.95 measurements.
Discount Code: LON
Gennaro Contaldo previous titles include Gennaro's Italian Home Cooking, Gennaro's Italian Year, and Passione.
256 pages Known for his close association with fellow chef Jamie Oliver, he was the executive chef and co-owner of
Cooking / Regional & London's Passione restaurant and was involved with Jamie in setting up "Jamie's Italian," a collection of UK-wide
Ethnic
CKB047000
restaurants.
7.500 in W | 10.000 in H
191mm W | 254mm H

IPG
Product Image
Good Food 101: Italian Feasts
Anonymous
9781846079719
Pub Date: 10/12/10
Summary
$9.95 For quick, easy, and mouth-watering food, look no further than Italian cooking. Using the minimum of ingredients
Discount Code: LON and just a touch of Mediterranean inspiration, Italians have always been able to create dishes that take little
Paperback / softback / effort to create but can delight and dazzle the taste buds. From light snacks and easy treats to meaty stews
and a wealth of pasta dishes-wholesome Bolognese, creamy carbonara, rich lasagne, and fresh and zingy pesto
216 pages to name but a few-there are ideas here to suit every occasion. With the team at the UK's bestselling cookery
Cooking / Regional & magazine triple-testing each recipe, you can be confident that each dish will work the first time. Accompanied
Ethnic
by full nutritional breakdowns and color photographs throughout, 101 Italian Feasts is the ideal guide to the
CKB047000
Series: Good Food 101 delights that Italian food has to offer.
5.500 in W | 6.000 in H |
0.500 in T
140mm W | 152mm H |
13mm T
Italian Kitchen Garden

Enjoy the Flavours of Italy from Your Garden
Sarah Fraser
Summary
Ten years after moving to a ramshackle Tuscany farmhouse with dreams of self-sufficiency and a more "down-
to-earth" lifestyle, Sarah Fraser shares the knowledge she's gained about cultivating Italian produce
For anyone who loves Italian food and would like to know how to grow it-even on a small scale-Sarah Fraser has
a wealth of information on growing and getting the most out of the basic ingredients. Whether the reader has a
balcony, a patio, or space for a full kitchen garden, she provides a wealth of easy-to-understand instructions
and advice, tried and tested in her own garden. She provides basic information on how to get started, soil
preparation, tools, and choosing what to grow. This is followed by detailed information on individual vegetables,
9781862059108 fruits, and herbs, each with a delicious selection of recipes, including Stuffed Peppers, Pumpkin and Sage Ravioli,
Pub Date: 5/1/12 Rosemary Pizza Bread, Balsamic Garden Chutney, and Strawberry Pannacotta. This is the book for anyone who
$24.95
Discount Code: LON
has ever wondered why Italian food tastes so good. Includes dual measurements.
boards Author Bio
Sarah Fraser's adventures adapting to Italian life, running a guesthouse business, and striving for self-
176 pages
sufficiency were followed in three series for UK television. Sarah now breeds horses and runs a farm shop.
Ethnic
CKB047000
8.000 in W | 10.000 in H
203mm W | 254mm H

IPG
Rosa's Farm
Country Cooking
Rosa Mitchell
Summary
When Italian-born Melbourne chef Rosa Mitchell and her husband Colin bought their farm in central Victoria in the
late 1980s they acquired 20 acres of cleared land running up a volcanic hill, a few fruit trees and a dilapidated,
one room milking shed. Within weeks they'd planted grapevines, later adding Italian varietals, and soon had fruit
and olive trees thriving on the property. The farm, which has expanded over the years, has always been a
special haven for Rosa and her family, a place for good food and wine, and celebratory meals. In this book she
shares more recipes for her favourite Italian dishes which, like those in the popular My Cousin Rosa are simple,
9781741969276 traditional, lovingly prepared and utterly authentic.
Pub Date: 7/1/12
$45.00
Discount Code: LON
Author Bio
Hardback / Cloth over Rosa Mitchell is passionate about food and how it links history, tradition, family and friends. Rosa was a
boards founding member of Slow Food Victoria and together with her husband Colin Mitchell, runs a small vineyard in
240 pages
Central Victoria, Australia.
Ethnic
CKB047000
8.000 in W | 9.500 in H
203mm W | 241mm H
Pizza
More Than 50 Sensational Recipes for Pizza Lovers
Murdoch Books
Summary
Pear, Prosciutto, Blue Cheese & Walnut Pizza; Mixed Mushroom & Asparagus Pizza; Chorizo Pizza Rolls; and
Ricotta, Spinach & Bacon Pizza Pie
Packed with delicious, easy-to-follow recipes, this collection will turn any home kitchen into an Italian pizzeria.
From classic margherita and four-cheese 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
9781742663265 healthy and "cheats" pizzas. A basics section including pizza doughs and sauces forms the foundation for all the
Pub Date: 10/1/12
$14.95 recipes, and can be used for inspiration to create new and individual pizzas. Includes dual measures.
Discount Code: LON
128 pages Murdoch Books is an independent publishing company with extensive on-site test kitchens.
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

IPG
The Italian Sausage Bible

Mary Contini, Bob Dewar
Summary
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 recipes-including Il Panino di San Gennaro, Philip's Fabulous Fonteluna Sugo, and Pepperoni Pizza
Twice-this is the perfect gift for the sausage lover or Italophile.
Author Bio
Mary 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,
9781780270500 a renowned Edinburgh restaurant, delicatessen, and cookery school. Bob Dewar is an artist and a former
Pub Date: 8/24/12
$7.95
political and social contributor to the Scotsman.
Discount Code: LON
96 pages
Ethnic
CKB047000
4.500 in W | 6.250 in H
114mm W | 159mm H
Beef Secrets Straight from the Butcher

Lee O'Hara
Summary
Appealing to everyone from the household cook to the meat buyer to the five-star chef, this reference contains
comprehensive information on beef from the feedlot to the table, breaking down the cuts of meat from each
section of the animal with knowledgeable purchasing information. With helpful illustrations, as well as instructions
on ageing and cooking beef, grinding meat, protecting food from freezer burn, and keeping knives sharp, this
premier educational guide is a must-have for all culinary artists.
Author Bio
Lee O'Hara has been employed as a meat cutter for Safeway, Mayfair, and Lucky Markets. He is the former
owner and operator of Green's Locker Service, a custom meat-cutting, meat bulk sales, and cold storage plant.
9780962709012 He lives in Los Angeles.
Pub Date: 1/1/10
$19.95
Discount Code: SPT
157 pages
Cooking / Specific
Ingredients
CKB054000
6.000 in W | 9.000 in H |
0.700 in T
152mm W | 229mm H |
18mm T

IPG
Good Old-Fashioned Pies & Stews

Laura Mason
Summary
From Steak and Kidney Pie and Lancashire Hotpot to Coq Au Vin and Luxury Fish Pie-a collection of delicious
recipes for the ultimate comfort food
Delicious, slow-cooked ingredients simmering in the cooking pot or inside a homemade pastry crust are among
life's greatest simple pleasures, and all the recipes in this collection can be made with inexpensive cuts of meat
and added to with seasonal ingredients or whatever is on hand. This selection of quality recipes will please every
palate, and includes meals based on beef, veal, lamb, pork, chicken, game, fish, and vegetables. From Lamb
Casserole and Chicken Pie to Irish Stew with Dumplings, these entrees are economical, simple to make, and can
be thrown together in minutes, making a filling and nutritious meal that can be left to cook gently throughout the
9781907892103 day. Includes a conversion chart.
Pub Date: 11/28/11
$24.95 Author Bio
Discount Code: LON
Laura Mason is a food historian whose books include Good Old-Fashioned Roasts, The National Trust Farmhouse
boards Cookbook, and Sugar-Plums and Sherbet: The Prehistory of Sweets. She is also a coordinator of the Slow Food
movement.
160 pages
Cooking / Courses &
Dishes
CKB062000
8.000 in W | 10.000 in H
203mm W | 254mm H
Good Old-Fashioned Roasts

Laura Mason
Summary
From a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose,
pheasant, and veal, here are the best traditional British recipes for roasted dishes. Leading chef Laura Mason
explains all the best techniques for sourcing, preparing, and roasting all kinds of meat-beef, lamb, pork, chicken,
turkey, duck, goose, and various game, including partridge, grouse, and woodcock. To make the absolute most
of this most prized food, she explains the various cuts of meat, and what cuts work best with various recipes,
and roasting times for a rare or well-done piece of meat. She also covers the use of marinating, barding, larding,
basting, and dredging. The recipes would not be complete without a range of potato and vegetable dishes-ideal
accompaniments, from the best roast potatoes and mash to gratins. But the best part of any roast is often the
9781905400720 leftover meat that can be used for leftover meals-in Shepherd pies, rostis, soups, stews, and much more.
Pub Date: 1/1/10
$24.95 Author Bio
Discount Code: LON
Laura Mason is a food historian and the author of several books, including Farmhouse Cookery, Food Culture in
boards Great Britain, and Sugar-Plums and Sherbet.
124 pages
Cooking / Specific
Ingredients
CKB054000
7.500 in W | 10.000 in H |
0.800 in T | 1.740 lb Wt
191mm W | 254mm H |
20mm T | 789g Wt

IPG
Product Image
Hawksmoor at Home
Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails
Huw Gott, Will Beckett, Richard Turner
9781848093355
Pub Date: 11/1/12
$39.95 Summary
Discount Code: LON Seventy recipes and plenty of advice make up this lavish celebration of the most talked about restaurant in
Hardback / Cloth over Britain-the Hawksmoor restaurants, focusing on all things beef
boards
320 pages Providing unique insight into the enthusiasm and passion that go into creating great food and drink, this practical
Cooking / Specific
cookbook describes how to buy and cook great steak and seafood and much more, including how to make the
Ingredients
CKB054000 "best burger in Britain" and the "best roast beef in Britain;" how to mix terrific cocktails; and how to choose wine
8.500 in W | 10.500 in H
to accompany a meal. When the proprietors of Hawksmoor started out they had a simple plan-to open the best
216mm W | 267mm H steak restaurant in London. They traveled the world searching for the perfect steak, but discovered that beef
from traditional breeds, reared the old-fashioned 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 ingredients-dictionary-thick
steaks from Longhorn cattle traditionally reared in North Yorkshire by the multiple award-winningThe Ginger Pig,
dry-aged 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 well-loved restaurant that it is.
Author Bio
Fiona Beckett is an award-winning food and drink writer, one of the UK's leading experts on food and drink
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 runner-up 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 award-winning book on chef Giorgio Locatelli.
Home Smoking and Curing

How to Smoke-Cure Meat, Fish and Game
Keith Erlandson
Summary
For anyone looking to prepare smoked salmon and bacon or to create delicious main courses for entertaining, this
is a handy guide to retaining and enhancing the subtle flavors of fresh fish and game. Simple instructions
accompanied by informative diagrams illustrate the basic steps of curing and smoking. Advice is also provided on
choosing raw ingredients, constructing a kiln, and operating commercial smokers. Delicious recipes ranging from
smoked rabbit pie to smoked oysters and venison round out this essential resource.
Author Bio
Keith Erlandson contributed to The Countryman's Weekly, The Field, and The Shooting Times magazines, and is
9780091927608 the author of Gundog Training and The Working Springer Spaniel.
Pub Date: 10/7/08
$18.95
Discount Code: LON
boards
144 pages
Cooking / Methods
CKB015000
5.500 in W | 8.000 in H |
0.600 in T | 0.530 lb Wt
140mm W | 203mm H |
15mm T | 240g Wt

IPG
The Pigeon Cook

J. C. Jeremy Hobson, Philip Watts
Summary
An invaluable reference for all game cooks, with mouthwatering recipes both for the woodpigeon and the
domesticated pigeon
Traditional British rural recipes for pigeon are presented here along with international recipes in this collection
culled from visits to award-winning chefs and rural estates full of culinary experts who now share their secrets.
Not only this book does reveal the ideas of some of some top game chefs, it also the includes vital
accompaniments such as trimmings and sauces, suitable salads, and appropriate wines and aperitifs to
accompany pigeon and transform a meal into a special occasion. It also includes a brief history of how they kept
pigeons in medieval times, presents information about current shooting methods, and offers readers all they need
to know to rear "table" pigeons in their own backyard.
9781847972286 Author Bio

Pub Date: 1/24/11 J. C. Jeremy Hobson is the author of Bantams and the coauthor of Backyard Poultry Keeping and Keeping
$19.95
Discount Code: LON
Chickens. He is the coauthor with Philip Watts of Cook Game and New Country Cook.
96 pages
Cooking / Specific
Ingredients
CKB032000
6.000 in W | 9.500 in H |
0.300 in T
152mm W | 241mm H |
8mm T
The Whole Cow

Christopher Trotter
Summary
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 head-to-tail eating.
It includes the latest on ethical veal and is a must-buy for any meat enthusiast. Includes dual measurements.
9781862059894
Pub Date: 11/1/13
$34.95
Hardback / Cloth over Christopher Trotter is a freelance chef and food writer, restaurant inspector, and food consultant. He is the
boards coauthor of The Food and Cooking of Scotland, Scottish Traditional Recipes, A Taste of Scotland, and The Whole
272 pages Hog.
Cooking / Specific
Ingredients
CKB054000
7.500 in W | 10.000 in H |
1.000 lb Wt
191mm W | 254mm H |
454g Wt

IPG
The Whole Hog

Recipes & Lore for Everything but the Oink
Christopher Trotter, Carol Wilson
Summary
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 must-have for every pork fan, bacon-sandwich supporter, and sausage addict
Much more than a cookbook, this is a celebration of all things porcine-a 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
9781862058613 with Mustard and Vermouth; Leek and Smoked Bacon Risotto; Tomato, Ham and Herb Tarts; Scotch Eggs; Pig's
Pub Date: 10/1/11 Liver with Lemon and Honey; and Cassoulet. Includes dual measurements.
$34.95
Discount Code: LON
Author Bio
boards 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
288 pages
Wilson is the author of several cookbooks on traditional foods, including Gypsy Feast. She contributes to such
Cooking / Specific
Ingredients publications as BBC Good Food, Food and Wine, Gastronomica, and Waitrose Food Illustrated, and is a jury
CKB054000 member for the Slow Food Biodiversity Awards.
7.50 W | 10.00 H | 1.30 T
8W | 10H | 1T
Lambs for the Freezer

Sue Kendrick
Summary
In an age that has seen unparalleled interest in personal food production, Lambs for the Freezer is a timely and
comprehensive introduction to breeding and rearing lamb for home consumption. Writing for the small-scale sheep
keeper with little or no knowledge of rearing livestock, Sue Kendrick draws on her own extensive experience of
keeping farm animals to guide the new shepherd through the whole process of breeding, rearing, and ultimately
filling their freezer with home produced lamb. Topics covered include: detailed information on knowing when
lambs are ready for slaughter, where to find an abattoir, and the all important paper work. Common sheep
diseases and afflictions and how to avoid them, and what to do should your flock fall prey to one of the
notifiable diseases. The importance of good sheep housing to suit all budgets and circumstances. Sheep health,
the rules, and regulations involved in keeping sheep. Advice on butchery. Sheep dairying for those looking to
9781847972699 maximize every aspect of sheep production.
Pub Date: 7/29/11
$26.95 Author Bio
Discount Code: LON
Hardback / Cloth over Sue Kendrick was born into a farming family and has kept a variety of livestock on her smallholding, including a
boards small flock of Suffolk sheep. She bred and showed these for a number of years, consigning the less noteworthy
specimens to her own and various friends freezers.
128 pages
Social Science /
Agriculture & Food
SOC055000
6.500 in W | 9.500 in H |
0.600 in T | 1.060 lb Wt
165mm W | 241mm H |
15mm T | 481g Wt

IPG
Freeze
Justine Pattison
Summary
Most households now have freezers, and yet people don't really know how to use them to their full potential-
apart from a few bags of frozen peas and an ice box, your freezer may well be empty of anything other than a
thick layer of ice! This fresh and modern look at how to cook for your freezer will change all that. This neat little
book is packed with recipes, ideas, and handy tips for cooking for yourself and your family and making the most
of a modern convenience. It will cover everything from breakfast timesavers, food on the move, and ideas for
one, to easy entertaining, special occasions, and even Christmas dinner. With innovative ideas for lunchbox
fillers, batch cooking for later, and the best ways to store your garden produce, The Freezer Cookbook will
encourage you to effectively use your freezer to make your own life easier.
9780297865162 Author Bio

Pub Date: 6/1/13 Justine Pattison is a highly regarded food writer and food consultant who specializes in writing recipes for some
$22.95 of the UK's top TV chefs and food presenters.
Discount Code: LON
256 pages
Cooking / Methods
CKB081000
6.000 in W | 9.000 in H
152mm W | 229mm H
Freeze & Easy

Fabulous Food & New Ideas for Making the Most of Your Freezer
Sara Lewis
Summary
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
9781909108028
Pub Date: 8/1/13 needs can be found right here; for example a ragù sauce that can be frozen and then turned into numerous
$24.95 dishes. There are also recipes perfectly suited to cooking in bulk-for instance, why cook one lasagna when you
Discount Code: LON can fit three in your oven and freeze two of them? Every recipe features health and safety advice on freezing,
Hardback / Cloth over defrosting, and reheating, and there are at-a-glance charts of ingredients to show which ones can be frozen and
boards
for how long. Includes dual measures.
176 pages
Cooking / Methods
CKB023000
Author Bio
8.500 in W | 9.500 in H | Sara Lewis is the author of numerous cookbooks, including The Bread Book, 200 Chicken Dishes, and 200 Slow
1.000 lb Wt
216mm W | 241mm H | Cooker Recipes. She was the cooking editor for Practical Parenting magazine and is now a regular contributor to
454g Wt Slimming World magazine.

IPG
Claire Macdonald's Entertaining Solo

Delicious Recipes for Single Cooks Who Like to Entertain
Claire Macdonald
Summary
Featuring a hearty portion of recipes arranged by topic-first and light courses; fish and seafood; meat and
game; vegetables and salads; and puddings-this is the essential cookbook for those who cook and entertain
single-handed. With an emphasis on meals that can be prepared in advance, or main courses that can be served
up in one dish, these recipes are designed for efficiency so that the evening can be enjoyed free of the stove.
With fabulously tasty, stylish food, this is the perfect kitchen companion for single chefs everywhere.
9781780270487
Pub Date: 6/1/12
Author Bio
Discount Code: LON restaurant and the author of nearly 20 bestselling cookbooks, including The Claire Macdonald Cookbook, The
Paperback / softback / Harrods Book of Entertaining, and Seasonal Cooking. She has been presented with a Lifetime Achievement Award
by the Royal Highland and Agricultural Society of Scotland.
288 pages
Cooking / Methods
CKB020000
7.500 in W | 9.250 in H
191mm W | 235mm H
Product Image
Cooking for One
150 Delicious Recipes to Treat Yourself
Amy Willcock
9780091926717
Pub Date: 6/16/09
$23.95 Summary
Discount Code: LON Living on one's own is an increasingly popular choice. Yet the joys of cooking for one-it takes less time, washing
Hardback / Cloth over up is minimal, and you can indulge yourself with cuts such as fillet steak which for larger numbers would be
boards
prohibitively expensive-are frequently overlooked. The 100 specially devised recipes included here, such as
176 pages Chicken Milanese, Salt and Pepper Prawns, Baby Pumpkin Gratin, and Baked Eggs with Spinach, focus on what
Cooking / Methods the single person really wants to eat-quick and easy last-minute suppers and mid-week treats to lazy weekend
CKB020000
meals-not cut-down recipes for four. So whether you are a singleton, a student, an empty-nester, or someone
6.500 in W | 8.500 in H | left to your own devices for merely a few days, this book will prove invaluable.
0.800 in T | 1.270 lb Wt
165mm W | 216mm H |
20mm T | 576g Wt
Author Bio
Amy Willcock is the author of six Aga cookery books and been described by Nigella Lawson as the "hand-holder
to Aga owners everywhere." She also writes a monthly column for The Shooting Gazette and regularly for
magazines such as Homes and Gardens.

IPG
Tastefully Small Finger Sandwiches

Easy Party Sandwiches for All Occasions
Kim Hendrickson
Summary
This contemporary take on a classic theme sets the stage for any occasion-from baby showers to Super Bowl
parties-with more than 50 flavorful fillings and sandwich styles, making this handy volume an indispensible
resource. From simple knife-cut sandwiches-built to impress in 10 minutes or less-to fancy layering and inlay
techniques, this cookbook's clear, easy instructions and helpful illustrations take the guesswork out of creative
9780984431526 entertaining and reveal the artistic cook's secret: what is beautiful is not necessarily hard to make. Recipes
Pub Date: 11/27/08 range from tiny twists on familiar favorites like tea-smoked egg salad diamonds to striking originals like beef,
$18.95 apple, and watercress spirals.
Discount Code: SPT
Author Bio
144 pages Kim Hendrickson has catered for the Bizarre Food Show, New York Metropolitan, the Penguin Repertory
Cooking / Courses &
Theatre, and Slangman's World, and is a regular presenter at the World Tea Expo, John Campbell Folk School,
Dishes
CKB003000 and culinary events throughout the New York area. She is the author of Tastefully Small Dessert Canapés and
8.50 W | 8.50 H | 0.30 T
Tastefully Small Savory Bites. She lives in Pearl River, New York.
9W | 9H | 0T
Tastefully Small Savory Bites

Easy, Sophisticated Hors d'Oeuvres for Every Occasion
Kim Hendrickson
Summary
Beauty, flavor, and novelty-all packed into a small bite-are what give a good hors d'oeuvre its name, and this
collection of more than 50 original morsels provides the know-how to dazzle the most discriminating guests. With
recipes that include wild mushroom rugulach, Thai shrimp baskets, orange pecan brie cups, and country pate
truffles, each entry includes both bite-size and full-size variations and nearly every item can be made all or
9780984431502
partly in advance, providing hosts more time with their guests. Step-by-step instructions, vibrant color photos,
Pub Date: 6/1/10 and lovely watercolor illustrations make even the most dramatic dishes easy. Whether for a cocktail party,
$18.95 buffet, or afternoon tea, this complete source for entertaining includes chapters on vegetable canapés, naked
Discount Code: SPT canapés, and basic guidelines for a successful event.

Cooking / Courses & Kim Hendrickson has catered for the Bizarre Food Show, New York Metropolitan, the Penguin Repertory
Dishes
CKB003000 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
8.50 W | 8.50 H | 0.60 T
9W | 9H | 1T Tastefully Small Finger Sandwiches. She lives in Pearl River, New York.

IPG
100 Recipes for Entertaining

Raymond Blanc
Summary
Baked Pancakes with Gruyere, Risotto with Mussels, Tomato Fondue, and more
Raymond Blanc has chosen 100 sensational but easily achievable recipes that will wow readers' guests and
impress their friends. From a simple, but classic French Onion Soup or Coq au Vin to the finest Roast Rib of Beef
or Pork Fillet with Onion and Garlic Puree, these are foolproof go-to recipes. With perfect desserts, such as Black
Cherry Tart or Strawberry Sorbet, this book will become the first book to turn to for a meal to impress, whether
for a weekend banquet or weeknight feast. Includes dual measures.
9781849904353
Pub Date: 10/1/12
Author Bio
$13.95 Raymond Blanc is the Michelin-starred owner of Le Manoir aux Quat' Saisons and author of many acclaimed
Discount Code: LON books including Simple French Cookery.
208 pages
Cooking / Entertaining
CKB029000
Series: My Kitchen Table
5.500 in W | 7.500 in H
140mm W | 191mm H
Celebrate with Party Food

Beautiful Food and Table Dressing Ideas
Tina Bester
Summary
A guide to putting some swing into your entertainment style with easy-to-achieve yet glamorous recipes,
whether you're planning at-home drinks with sophisticated snacks or an al fresco picnic feast
Tina Bester believes that every gathering has the potential to be a sumptuous, food-fueled occasion, and here
she illustrates this entertainment principle via a host of luscious images and recipes. Why not throw a glamorous
garden party or create an indulgent Friday supper for friends? High tea takes on a new twist in these pages and
9781862059467
Pub Date: 6/1/12 there are also cocktail recipes galore. This book is about making the most of every foodie occasion without losing
$19.95 out on the enjoyment of it all. It harks back to an era when entertaining was always a big deal, but also features
Discount Code: LON culinary creations that require a minimum of fuss. Even the most glamorous of these edible offerings are easy-to-
Hardback / Cloth over achieve-from Asparagus "Twiglets" to Phyllo-baked Camembert Parcels, and from Roasted Duck Breasts with Red
boards
Wine and Chocolate Glaze to Decadent Lemon Tartlets. Complete with gorgeous imagery, table-setting
140 pages suggestions, and mouthwatering recipes for every occasion, this is the inspiration solution for everyone who
Cooking / Entertaining longs to be the perfect host. Includes dual measurements.
CKB029000
1.560 lb Wt Tina Bester is a food stylist and the owner of South African restaurant Queen of Tarts. She is the author of
216mm W | 216mm H |
708g Wt
Bake.

IPG
Do It for Less! Parties

Tricks of the Trade from Professional Caterers' Kitchens
Denise Vivaldo
Summary
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,
9780965327510
Pub Date: 4/1/05 catering resources, and conversion charts that are useful for the professional caterer and home entertainer alike.
$19.95 The second half provides nine complete menus with 65 twice-tested, quantity recipes. All the menus include
Discount Code: LON complete shopping lists in each quantity, a menu countdown, decoration ideas, and specific tips for shaving
Paperback / softback / costs, time, and stress from your preparation schedule.

Cooking / Entertaining With more than 20 years experience and thousands of parties to her credit, Denise Vivaldo is unparalleled in
CKB029000 the field of big-name catering and food styling. She has worked with the likes of Rachael Ray, Michael Chiarello,
Series: Do It for Less!
and Nigella Lawson, among many other heavy-hitters in the food world. She has cooked for all sorts of stars and
Series
dignitaries, from Bette Midler and Arnold Schwarzenegger to Prince Charles and President George H.W. Bush. She
7.500 in W | 9.500 in H |
0.600 in T | 1.630 lb Wt
has catered the Academy Awards Governor's Ball, Los Angeles Magazine's Taste of LA, the Women in Film
191mm W | 241mm H | Tribute, and numerous post-premiere and wrap parties. Denise is the founder of Food Fanatics and the author of
15mm T | 739g Wt the bestselling How to Start a Home-Based Business, now in its 4th edition. She lives in Los Angeles.
Feasting with Bompas & Parr

Powerful Recipes & Savage Tales of Food for Feasting
Sam Bompas, Harry Parr
Summary
Following up their utterly original take on cocktails, Bompas & Parr offer another glimpse into the world they know
best-exciting 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.
9781862059382
Pub Date: 12/1/13
$34.95
Easily the most provocative players on the global food scene, Bompas & Parr have created a new recipe book
Discount Code: LON with a difference, focusing on how to create truly unusual and spectacular foodie events in your own home.
Hardback / Cloth over They offer fascinating spreads on special feasts through history (including many of their own events) and
boards outrageous but delicious recipes for food and drinks to make your own feast dramatic and a real talking point for
224 pages all your guests. From Cheese Straws to Glitter Ham, Banana Flambé to Boudoir Biscuits, Chewing Gum to
Cooking / Entertaining Alchemical Mountain Brew, the recipes showcase the best of Bompas & Parr's wild imaginations, accompanied by
CKB029000 breathtaking photography. Includes dual measures.
9.000 in W | 11.000 in H
229mm W | 279mm H
Author Bio
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 flavor-changing chewing gum.
They have made custom jellies for Heston Blumenthal and Gordon Ramsay and have appeared on the Martha
Stewart Show.

IPG
Kitchen Coquette
The Go-To Guide for Those Random Life Scenarios When Food Is the Only Answer
Katrina Meynink
Summary
A fresh, exciting, and stylish cookbook for young women
Not your typical breakfast-lunch-dinner 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 in-between moments. Whether it is the first dinner date at home
(Crispy Blue Cheese Ravioli, Raddichio and Walnut Salad with Quince Dressing), the family reunion (Beer-Battered
9781742376813 Onion Halves with Chorizo, Feta and Olives), coping with heartbreak (Rose Vodka or Cinnamon Caipirinha), or
Pub Date: 10/1/12
$36.95 cooking for potential in-laws (Caramelised Chipotle Chicken with Chipotle Glaze and Parsnip Fries), all occasions
Discount Code: LON are covered in this funny, approachable cookbook. This go-to guide gives cooks a sense of achievement, while
Paperback / softback / embracing all those tear-ruined, sweaty-palmed, and swear-word fueled moments of life-all while providing the
Trade paperback (US) dish that suits. Includes dual measures.
272 pages
Cooking
7.500 in W | 10.000 in H | Katrina Meynink is a freelance food writer with a masters in gastronomy from Le Cordon Bleu. She is in her final
1.000 lb Wt stages of training to be a chef and Kitchen Coquette is her first cookbook.
191mm W | 254mm H |
454g Wt
Meals in Heels
Do-ahead Dishes For the Dinner Party Diva
Jennifer Joyce
Summary
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 laid-back lunches to present time-saving tips
and show-stopping 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
9781741965520 Jam; Rosemary and Olive Lamb Stew; and Peppermint Brownies. Filled with glamorous illustrations, this cookbook
Pub Date: 6/1/12 breaks each recipe into which steps can be done days ahead, the morning of, before guests arrive, and just
$19.95 before serving; and it offers suggestions to give each dish an elegant look. Includes dual measurements.
Discount Code: LON
boards
Jennifer Joyce is a food writer, stylist, and chef whose books include Panini, Small Bites, and The Well-Dressed
192 pages Salad. She grew up in rural Wisconsin and is now a Londoner who teaches weekly cooking classes and writes for
Cooking / Entertaining BBC Good Food, Elle Decor, and the Telegraph. She has appeared on several cooking shows on the BBC, as well
CKB029000
as NBC's Today show.
6.500 in W | 9.500 in H
165mm W | 241mm H

IPG
Style Me Vintage: Tea Parties

A Guide to Hosting Perfect Vintage Events
Betty Blythe
Summary
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
9781862059733
teach aspiring hosts and hostesses how to dress their table, decorate their room, and do their invitations, as
Pub Date: 12/1/12 well as offering costume suggestions, and key recipes for food and drink within each theme. Themes include a
$15.95 Victorian tea party with lace aplenty and dainty cakes; a 1920s speakeasy with cocktails in tea cups and recipes
Discount Code: LON 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
boards
1950s Famous Five picnic-ripping ginger beer anyone? With advice on scaling up into a tea party for many, or
144 pages down to an intimate tea for two, you can't go wrong.
Cooking / Entertaining
Series: Style Me Vintage
Betty Blythe is a series of vintage tea rooms based in West London. Staffed with girls in vintage outfits and red
8.000 in W | 8.000 in H |
lipstick, it is a service-based old fashioned establishment, serving up delectable afternoon teas to discerning
1.000 lb Wt
203mm W | 203mm H | clientele. As well as devouring delectable cakes and pastries, visitors can delve into a vintage dressing up box
454g Wt and take lessons on etiquette in beautiful surroundings, reviving age-old tea traditions.
Afternoon Tea
Jane Pettigrew
Summary
One of the most civilized, sociable, and relaxing of customs is gathering around a beautifully laid table to take
afternoon tea. Packed with gorgeous images, this informative guide contains details on every aspect of the
formal tea, including how to make and serve it at its very best, the etiquette of tea-drinking, the correct china
and silverware to use, how to host a tea party, and even how the tea gown evolved. Recipes for delicious
teatime treats round out this must-have guide.
9781841651439
Pub Date: 7/1/04
$11.95 Author Bio
Discount Code: LON Jane Pettigrew is the author of 13 books on tea, including The Tea Lover's Companion, Tea Classified, and
Hardback / Cloth over Traditional Teatime Recipes.
boards
80 pages
Cooking / Beverages
CKB019000
7.500 in W | 7.500 in H |
0.500 in T | 0.820 lb Wt
191mm W | 191mm H |
13mm T | 372g Wt

IPG
Tea at Fortnum & Mason

Emma Marsden
Summary
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 long-standing 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 must-have for tea
drinkers everywhere. Metric measurements.
9780091937683
Discount Code: LON
Hardback 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
128 pages since the day it opened and the range now spans more than 70 different types.
Cooking / Beverages
CKB019000
5.560 in W | 7.620 in H |
0.500 in T | 0.750 lb Wt
141mm W | 194mm H |
13mm T | 340g Wt
Fizz
How Soda Shook Up the World
Tristan Donovan
Summary
This social, cultural, and culinary history charts soda's remarkable, world-changing journey from awe-inspiring
natural mystery to ubiquity. Off-the-wall 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, world-
9781613747223
Pub Date: 11/1/13
changing journey from awe-inspiring natural mystery to ubiquitous presence in all our lives.
$17.95
Discount Code: LON Along the way you'll meet the patent medicine peddlers who spawned some of the world's biggest brands with
their all-healing 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,
288 pages and became public health enemy number one. You'll learn how Pepsi put the fizz in Apple's marketing, how Coca-
Cooking / Beverages Cola joined the space race, and how soda's sticky sweet allure defined and built nations. And you'll find out how
CKB008000
an alleged soda-loving snail rewrote the law books.
6.000 in W | 9.000 in H |
0.920 lb Wt
152mm W | 229mm H | Fizz tells the extraordinary tale of how a seemingly simple everyday refreshment zinged and pinged over our
417g Wt taste buds and, in doing so, changed the world around us.
Author Bio
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.

IPG
Cuisine du Moi
The Heart of My Passion
Gavin Canardeaux
Summary
Honorary Governor of the Stationary Food Movement, Consultant Chef de Chef to the United Nations, patron of
the Canardeaux Foundation for Children Without Seafood, and committed Awareness Band Wearer, Gavin
Canardeaux is the crème de la crème of the cooking world. Dividing his precious time between London, Sydney,
and New York, his wife and girlfriends and horses, his classic car collection, and his children, Gavin also manages
to run his restaurant, Cuisine du Moi, largely via videoconference. More than a cookbook, this is Gavin's
philosophy and way of life, and is packed with his insights, thoughts, and half-crazed theories. Bitingly hilarious
and darkly delicious, this is a dead-on lampoon of today's most infamous celebrity chefs.
Author Bio
9781741756074
Gavin Canardeaux is the alter ego of Ben Canaider, a wine writer and the coauthor of Cooking Under the
Pub Date: 11/1/09 Influence and Drink Drank Drunk.
$18.95
Discount Code: LON
296 pages
Humor / Form
HUM003000
6.000 in W | 9.000 in H |
0.600 in T | 0.610 lb Wt
152mm W | 229mm H |
15mm T | 277g Wt
Kitchen Wit
Quips and Quotes for Cooks and Food Lovers
Jane Brook
Summary
With a menu that includes chefs, food writers, and classic humorists, you'll be laughing from breakfast to supper
and coming back for seconds of this hilarious quote book
"Cooking is like love. It should be entered into with abandon or not at all." -Harriet van Horne
"I tried boiling pigs' feet once, but I couldn't get the pig to stand still." -Groucho Marx
To paraphrase Mark Twain, if you resist food and drink for the sake of your health, you'll only have health. Full of
timely quotes from those who would never dream of making such sacrifices. Cooks, imbibers, and gourmands alike
will savour every mouthful of this feast of cuisine related wit.
Author Bio
Jane Brook is the author of You Know You're a Horse Lover When . . . .
9781849530002
Pub Date: 12/12/11
$14.95
Discount Code: LON
boards
208 pages
Humor
HUM000000
4.500 in W | 7.000 in H |
0.700 in T
114mm W | 178mm H |
18mm T

IPG
The Jewish Princess Cookbook

Having Your Cake and Eating It . . .
Georgie Tarn, Tracey Fine
Summary
Perfectly attuned to today's "Jewish Princess," this practical and delightful book delivers mouth-watering recipes
laced with plenty of humor and a dash of chutzpah. Contrary to popular stereotypes, the Jewish Princess is
simply a woman who knows how to make the most of herself and how to enjoy life to the fullest. She also knows
that good food is a large part of that enjoyment. This guide features a host of fabulous traditional as well as
nouveau Jewish dishes, all featuring quick preparation, allowing plenty of time for the rest of life's pleasures.
9781590131619 Author Bio

Pub Date: 5/1/08 Georgie Tarn has worked as a top aerobics trainer. Tracey Fine runs an international internet giftware
$18.95 company.
Discount Code: LON
boards
224 pages
Ethnic
CKB049000
6.25 W | 8.25 H | 1.30 T
6W | 8H | 1T
The Light Jewish Cookbook

Recipes from Around the World for Weight Loss and Health
Sylvie Jouffa, Annich Champetier de Ribes
Summary
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.
9780285638419
$16.95 Sylvie Jouffa is the author of The World Book of Jewish Cookery. Annick Champetier de Ribes is the director
Discount Code: LON of dietetics at the Hopital du Perpetual-Secours in France.
208 pages
Ethnic
CKB049000
5.50 W | 8.50 H | 0.47 T
6W | 9H | 0T

IPG
The New Complete International Jewish Cookbook

Evelyn Rose, Judi Rose
Summary
Completely revised and updated by Evelyn's daughter and with color photos added, this truly encyclopedic
classic is still the culinary bible of Jewish cuisine
Packed with mouthwatering ideas for both family meals and those special occasions when cooks want to impress
without spending hours in the kitchen, this definitive guide to kosher cooking contains more than 1,000 fail-safe
recipes for which the author is justly celebrated. Ideal for novices and experienced cooks alike, the easy-to-
follow recipes showcase the diversity of Jewish cooking which draws influences from Eastern Europe, the
Mediterranean, and Middle East. From soups and starters to desserts, breads, and baking, the recipes provide
inspiration for everyday cooking as well as step-by-step features on entertaining through the seasons. Healthier
versions of traditional Jewish dishes like Oven-Fried Chicken, plus superb vegetarian recipes like Pesto Lasagne,
9781862059085 are found alongside classic recipes especially adapted for the Jewish kitchen. A guide to the major Jewish
Pub Date: 8/1/11 festivals, such as Passover, explains the whys and hows of much-loved symbolic dishes-such as Sufganiot
$45.00 (Israeli-style doughnuts) and Wine and Spice Lekach (festival cake)-as well as providing menu plans. Includes
Discount Code: LON dual measurements.
boards
Author Bio
648 pages Evelyn Rose (1925-2003) was a world authority on Jewish food. She was food editor of the Jewish Chronicle,
Cooking / Regional & the oldest surviving Jewish newspaper, for more than four decades, and regularly appeared on TV and radio.
Ethnic
CKB049000
Evelyn's daughter, Judi Rose, is a former writer, producer, and food stylist for the BBC and coauthor with her
mother of Mother & Daughter Jewish Cooking. She lives in New York.
7.50 W | 11.00 H | 1.80 T
8W | 11H | 2T
New Flavours of the Jewish Table

Denise Phillips
Summary
Food has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important
occasions throughout the year. In her mouthwatering new collection of recipes, Denise Phillips shows how kosher
cooking is not just for Jews but for anyone interested in healthy and flavorful meals. Inspired by the cuisine of
Sephardi Jews from the Mediterranean and Middle East as well as the Ashkenzai Jews of cooler Eastern European
climes, these recipes draw on the variety of flavors that comprise the global nature of Jewish food. With an
evocative introduction to every recipe, Denise takes us from appealing appetizers such as baba ganoush;
through chicken, date, and raisin tagine; Moroccan sweet potato stew; and stuffed aubergine with cous cous;
to delectable desserts like chocolate macaroon cake and almond pear bake. This charming book provides easy-
9780091925352 to-cook and elegantly simple dishes that will entice everyone-from Jews who follow a strict kosher diet, to
Pub Date: 4/1/09 anyone wanting tasty and healthy food.
$19.95
Denise Phillips is a professional chef who trained with renowned restaurateur Prue Leith before setting up a
successful catering business. She is the author of The Book of Jewish Cooking and The Jewish Mama's Kitchen,
328 pages and she also writes regular cooking columns for Jewish newspapers, including The Jewish Advocate and The
Cooking / Regional & Jewish Press.
Ethnic
CKB049000
Series: New Flavours
6.000 in W | 8.000 in H |
1.000 in T | 1.000 lb Wt
152mm W | 203mm H |
25mm T | 454g Wt

IPG
The Joy of Eating

The Virago Book of Food
Jill Foulston
Summary
Beatrix Potter wove one of her most malicious tales around the roly-poly pudding. Colette counted the nuts she
would pick before falling asleep in the French countryside. Dorothy Wordsworth noted her pie-making sessions in
her diary and Anne Frank observed the eating habits of her companions in hiding. Food is a constant in our lives,
and it has always been a basic ingredient of women's writing-in household books, cookbooks, diaries, letters, and
fiction. In this anthology concentrating on international food writing by women, indulge your appetite with such
diverse writers as Edwidge Danticat, Barbara Pym, and J. K. Rowling. Try making Elisabeth Luard's Afghan
Betrothal Custard, Martha Washington's marzipan birds, or Nigella Lawson's favorite comfort food. And why not
sneak into the literary kitchens of Banana Yoshimoto, Emily Bronté, and Angela Carter?
Author Bio
9781860499050
Jill Foulston is a former commissioning editor for the Virago Modern Classics list.
Pub Date: 4/1/10
$15.95
Discount Code: LON
416 pages
Literary Criticism /
Women Authors
LIT004290
5.00 W | 8.00 H | 0.30 T
5W | 8H | 0T
Love Food
Heartwarming Recipes Presented with Style
Tina Bester
Summary
A series of recipes for robust, heartwarming food, crammed with ideas for meals that are the culinary equivalent
of a hug
Taking a no-nonsense approach to creating mouthwatering hearty offerings, this book is divided into five
sections. There are recipes for breakfast treats (Creamy Oats with Fried Banana and Cinnamon Sugar), the
easiest soups and salads (Leek and Potato Soup with Crispy Garlic Pitas), hearty lunch offerings (Balsamic Honey
9781862059436
Pub Date: 6/1/12 Chicken, Bacon and Camembert Sandwiches), flavor-packed suppers-many of them one-pot or one-dish wonders
$19.95 (Slow-Cooked Pork and Beans), and delightfully decadent desserts (Bread and Butter Pudding). Many of the
Discount Code: LON recipes have been passed down through the generations, with Tina Bester giving them her trademark twist.
Hardback / Cloth over Offerings like old-school spaghetti and meatballs or retro-inspired lamb chops with cornflake crumbs are bound to
boards
become legends in any cook's household. The recipes are easy to follow; include no-nonsense advice; and have
140 pages been tried, tested, and tweaked to perfection. Includes conversion chart.
Cooking
8.500 in W | 8.500 in H | Tina Bester is a food stylist and the owner of South African restaurant Queen of Tarts. She is the author of
1.600 lb Wt Bake.
216mm W | 216mm H |
726g Wt

IPG
The New Ebony Cookbook

Charlotte Lyons
Summary
What's on the menu? Spicy Catfish Fingers, Chicken & Black-eyed Pea Stew, Caribbean Lobster Salad, Bourbon-
Barbecued 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.
9780874850901
Pub Date: 12/1/99
$19.95
Discount Code: LON
boards
111 pages
Ethnic
CKB078000
8.50 W | 9.50 H | 0.30 T
9W | 10H | 0T
28 Days in Provence
Food and Family in the Heart of France
Shannon Bennett
Summary
A rich journey into the heart of French cuisine, this account re-engages 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
recipes-Slow-cooked 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.
9780522858075
Pub Date: 5/15/13
$34.95
Paperback / softback / Shannon Bennett is the chef and owner of the acclaimed Melbourne restaurant Vue de Monde. He is the author
Trade paperback (US) of Shannon Bennett's France and Shannon Bennett's Paris.
256 pages
Travel / Europe
TRV009050
6.750 in W | 8.750 in H
171mm W | 222mm H

IPG
Cooking in Provence
Alex Mackay, Peter Knab
Summary
In 2000, Alex Mackay and Peter Knab opened Le Baou d'Infer, a cooking school in the heart of the Provencal
countryside. Cooking in Provence is a collection of recipes born out of this experience-dishes cooked by Alex and
his students and inspired by their love not just of the intoxicating flavors and food of the region, but its way of
life. The recipes reflect the changing seasons, from refreshing summer dishes such as Salade Niçoise and
Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse, authentically evoking the region's
unique identity. Peter Knab's stunning photographs sit alongside Alex's vivid descriptions of the scenery, markets,
and people. Together they conjure a vision of Provence and the food integral to the region-from the fish caught
along its beautiful coastline to the aromatic herbs and vegetables harvested from its fields and the fruit grown in
9780091924942 its orchards. This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the
Pub Date: 10/1/08 warmth and beauty of Provence itself.
$34.95
Discount Code: LON
Author Bio
boards Alex Mackay is former sous-chef at Raymond Blanc's world-famous Le Manoir aux Quat' Saisons and former
director of Le Manoir's cooking school. He set up Le Baou d'Infer, a cooking school in the heart of Provence, and
192 pages
now heads up Delia Smith's cooking workshops. He was the 2006/2007 Guild of Food Writers Cookery Journalist of
Ethnic the Year award winner. Peter Knab is the photographer for 50 Great Curries of India and Delia Smith's Summer
CKB034000 Collection.
7.500 in W | 9.500 in H |
1.000 in T | 1.000 lb Wt
191mm W | 241mm H |
25mm T | 454g Wt
Shannon Bennett's Paris

Shannon Bennett, Scott Murray
Summary
Restaurateur Shannon Bennett offers a unique tour through Paris in this lavishly pictorialized guidebook. Including
reviews of the chef's favorite three-star restaurants, bistros, bars, and hotels-as well as the best places to buy
macaroons, bread, wine, chocolate, truffles, and caviar-this delicious account presents recipes for classic
French dishes such as Tarte Tatin and Duck-leg Confit. Food lovers, Francophiles, and travelers of all ages will
thoroughly appreciate this exploration of the most romantic city in the world.
Author Bio
9780522858136 Shannon Bennett is one of Australia's most acclaimed restaurateurs. He is the owner and chef of Bistro Vue,
Pub Date: 2/1/12 Café Vue, and the multiple-award-winning Vue de Monde. He is the author of the bestselling cookbooks My
$34.95 French Vue and My Vue. Scott Murray is a filmmaker, the director of Devil in the Flesh, and the cofounder and
Discount Code: LON
long-standing editor of Cinema Papers. They are coauthors of Shannon Bennett's New York.
304 pages
Travel / Europe
TRV009050
5.000 in W | 7.250 in H |
1.110 lb Wt
127mm W | 184mm H |
503g Wt

IPG
Shannon Bennett's Paris

Shannon Bennett
Summary
Restaurateur Shannon Bennett offers a unique tour through Paris in this lavishly illustrated guidebook. Including
reviews of the chef's favorite three-star restaurants, bistros, bars, and hotels-as well as the best places to buy
macaroons, bread, wine, chocolate, truffles, and caviar-this delicious account presents recipes for classic
French dishes such as Tarte Tatin and Duck-leg Confit. Food lovers, Francophiles, and travelers of all ages will
thoroughly appreciate this exploration of the most romantic city in the world.
Author Bio
Shannon Bennett is the chef and owner of the acclaimed Melbourne restaurant Vue de Monde.
9780522856712
Pub Date: 6/1/10
$39.00
Discount Code: LON
boards
320 pages
Travel / Europe
TRV009050
5.000 in W | 7.250 in H |
1.100 in T | 1.370 lb Wt
127mm W | 184mm H |
28mm T | 621g Wt
Tolarno Bistro
The Life, Times and Recipes of a Remarkable Restaurant
Iain Hewitson, Bob Hart
Summary
Showcasing quirky memorabilia, decorated menus, photographs of guests and chefs, and 130 recipes, this tribute
reveals the extraordinary life of Australia's famed French restaurant, Tolarno Bistro. The tasty recipes-from the
famous Moules Marineire appetizer to charcuterie, lamb, veal, pastries and the legendary Tolarno burger-
intertwine with the eccentric tales from this anything-but-conventional restaurant to delight both history and
food buffs alike.
9781741149562
Pub Date: 5/28/08
Author Bio
$35.00 Iain Hewitson is the former television chef from Cooking Adventures. He has worked in several restaurants
Discount Code: LON around Australia and is the author of Huey's Best Ever Barbeque Sauce, Huey's Greatest Hits, and Never Trust a
Hardback / Cloth over Skinny Cook. Bob Hart is a food writer, restaurant reviewer, and journalist.
boards
272 pages
Ethnic
CKB034000
7.500 in W | 9.750 in H |
0.980 in T | 2.490 lb Wt
191mm W | 248mm H |
25mm T | 1,129g Wt

IPG
Fork Me, Spoon Me

The Sensual Cookbook (Limited Edition)
Amy Reiley
Summary
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
vanilla-scented 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.
9780977412013
Pub Date: 2/1/10
Author Bio
$14.95 Amy Reiley is the second American to earn the title Master of Gastronomy from Le Cordon Bleu and was named
Discount Code: SPT one of the five best female wine professionals in the world by France's Wine Women awards. She has written for
Paperback / softback / Daily Candy, Gault Millau, Las Vegas, and Variety, and is the author of Chile Aphrodisia and The Love Diet. She
lives in Las Vegas.
144 pages
Cooking
CKB000000
6.000 in W | 7.000 in H |
0.400 in T | 0.430 lb Wt
152mm W | 178mm H |
10mm T | 195g Wt
Fork Me, Spoon Me

The Sensual Cookbook
Amy Reiley
Summary
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
vanilla-scented sea bass, moist mango meatloaf, ginger mojitos, and Persian love cake, all designed to promote
overall sexual health.
9780977412006
$13.95
Discount Code: SPT Amy Reiley is the second American to earn the title Master of Gastronomy from Le Cordon Bleu and was named
Paperback / softback / one of the five best female wine professionals in the world by France's Wine Women awards. She has written for
Trade paperback (US) Daily Candy, Gault Millau, Las Vegas, and Variety, and is the author of Chile Aphrodisia and The Love Diet. She
144 pages
lives in Las Vegas.
Cooking
CKB000000
6.000 in W | 7.000 in H |
0.400 in T | 0.410 lb Wt
152mm W | 178mm H |
10mm T | 186g Wt

IPG
The New InterCourses (10th Edition)

An Aphrodisiac Cookbook
Martha Hopkins, Randall Lockridge
Summary
Organized by type of aphrodisiac, this playful cookbook covers 19 sensual foods, ranging from traditional
favorites like oysters and strawberries to lesser-known but just as potent foods such as pine nuts and
asparagus. Including histories of aphrodisiacs, couples' anecdotes, and tantalizing photography, this 10th-
anniversary edition of this beautiful and innovative cookbook features more than 55 new, couple-tested recipes
9780965327527
and a completely revised appendix.
Pub Date: 2/1/07
$29.95 Author Bio
Discount Code: LON Martha Hopkins and Randall Lockridge formed Terrace Partners, a publishing and design firm, in 1996. They've
Hardback / Cloth over collaborated on many books, including Do It for Less! Parties, Let's Grill, Low-Carb Meals in Minutes, Meat, More
boards
Low-Carb Meals in Minutes, and New Tastes from Texas, a companion book to Stephan Pyles' PBS series. Martha
208 pages has appeared on Good Morning America, CNN, and the Food Network. She lives in Waco, Texas. Randall lives in
Cooking / Courses & Scottsdale, Arizona.
Dishes
CKB101000
9.250 in W | 9.250 in H |
0.500 in T
235mm W | 235mm H |
13mm T
Romancing the Stove

The Unabridged Guide to Aphrodisiac Foods
Amy Reiley
Summary
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 Reiley-master of gastronomy and the leading American authority on
sensual foods-defines 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.
9780984689804
Pub Date: 1/16/12
$16.95
Discount Code: SPT
Author Bio
Paperback / softback / Amy Reiley was the second American to earn the title Master of Gastronomy from Le Cordon Bleu and was
Trade paperback (US) named one of the five best female wine professionals in the world of 2005 by France's Wine Women awards. She
is the author of Chile Aphrodisia and Fork Me, Spoon Me, and has written for Daily Candy, Gault Millau, Las
160 pages
Cooking Vegas, and Variety. She lives in Las Vegas.
CKB000000
6.000 in W | 7.000 in H |
0.460 lb Wt
152mm W | 178mm H |
209g Wt

IPG
Simple Sexy Food

101 Tasty Aphrodisiac Recipes and Sensual Tips to Stir Your Libido and Feed Your Love
Linda De Villers
Summary
An aphrodisiac cookbook like no other, this volume is direct, detailed, and informative, and packed with exclusive
recipes, food and sex tips, descriptions and histories of ingredients, and even survey data about what food
people find sexy. It is also the only aphrodisiac cookbook written by a certified sex therapist who also happens
to be a foodie. Included are 101 delectable food and drink recipes organized for day-or-night enjoyment; detailed
aphrodisiac history, usage, myths, and humor; tips and secrets to spice up both the kitchen and the bedroom;
exclusive aphrodisiac survey data covering current attitudes and preferences; and support and encouragement
for healthy relationships, body image, and eating habits.
9780970956552
Pub Date: 7/2/12
$26.95 Author Bio
Discount Code: SPT Linda De Villers, PhD, is an internationally recognized authority on human sexuality and relationships with an
emphasis on the role of exercise and diet in improving sexual function. Her work has been featured in
Cosmopolitan, Glamour, the Los Angeles Times, Men's Health, the New York Times, and the Washington Post.
248 pages She is a former columnist for Health and Playboy.com. She lives in Los Angeles.
Cooking
CKB000000
8.500 in W | 11.000 in H
216mm W | 279mm H
Curry Magic
How to Create Modern Indian Restaurant Dishes at Home
Pat Chapman
Summary
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 time-saving 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, hassle-free meals. There is an excellent selection of well-tested 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.
9781782190660
Pub Date: 6/1/13
$14.95
Paperback / softback / Pat Chapman is the author of The Modern Balti Cookbook and The New Curry Bible.
192 pages
Ethnic
CKB044000
5.000 in W | 8.000 in H
127mm W | 203mm H

IPG
Indian Family Cookbook

Simon Daley, Roshan Hirani
Summary
Real Indian home cooking with simple recipes and authentic results, this collection, formerly released as Cooking
with My Indian Mother-in-Law, contains more than 100 family recipes
When self-taught home cook Simon Daley tasted his future mother-in-law Roshan's chicken curry for the first
time, he was smitten. Simon asked Roshan to teach him her vast personal collection of recipes and now, in their
kitchen, a special friendship flourishes. Beautifully packaged with a textured cover treatment, this unique book
draws on the extensive repertoire of an exceptional home cook, including traditional dishes passed down from
mother to daughter over centuries, from the family's Gujerati roots in India to modern adaptations. Recipes
include Pumpkin and Spinach Curry, Cumin-fried Chicken, Lemon Salt Pickle, Sweetcorn with Pepper Butter, and
9781862059849 Milk Dumplings in Cardamom Syrup. Stunning, modern photography of Simon and Roshan cooking at home, with
Pub Date: 10/10/12 step-by-step sequences to illustrate the more unique techniques, complements the lively, personal text.
$24.95
Includes dual measures.
Discount Code: LON
boards Author Bio
Simon Daley is a designer and art director specializing in cookbooks. Simon is Roshan's son-in-law. Roshan
192 pages Hirani is the eldest daughter of a large Indian family. From the age of 11 it was her job to cook for the family
Ethnic and she has amassed more than 50 years of experience as an outstanding traditional Gujerati cook.
CKB044000
7.500 in W | 10.000 in H
191mm W | 254mm H
The Three Sisters Quick and Easy Indian Cookbook

Delicious, Authentic and Easy Recipes to Make at Home
Sereena Kaul, Alexa Kaul, Priya Kaul
Summary
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 one-pot curries, tasty dishes, and snacks inspired by their mother's and grandmother's
9781471113475 recipes, this beautiful cookbook also incorporated the authors' own experience of delicious Indian street food.
Pub Date: 6/1/13 Once readers have the sisters' recommended selection of essential spices listed in the front of the book, they
$24.95 can easily make a myriad of fabulous meals, delectable desserts, and fragrant treats. This collection is perfect
Discount Code: LON for busy people who love cooking and do not want to compromise on authentic Indian flavors.

Ethnic
Sereena Kaul, Priya Kaul, and Alexa Kaul are the coauthors of The Three Sisters Indian Cookbook.
CKB044000
9.500 in W | 9.500 in H
241mm W | 241mm H

IPG
The Urban Rajah's Curry Memoirs

Ivor Peters
Summary
Bursting with delicious recipes and stunning illustrations, this is a food memoir like no other
Packed full of inspiring stories and generations-old recipes, this book opens the door into a world of family
cooking that will teach readers how to cook delicious curry in their own homes. So put down that jar of low-fat
chicken tikka masala, rip up your takeout menu, and let Ivor lead you through a journey of spice that will leave
you reveling in color, yearning for the delicate smells of cardamom and cinnamon, and desperate to tear a
chapatti to shreds and plunge it into a curry feast of your own making. Includes metric measures.
Author Bio
9780755364039 Ivor Peters has spent the past two decades working in the media industry, publishing, PR, and advertising, most
Pub Date: 7/1/13
recently as the creative director for a film/video production company. He also runs a pop-up restaurant, Cash 'n'
$27.95
Discount Code: LON Curry, raising funds for projects helping India's street children, and runs the blog.
boards
240 pages
Ethnic
CKB044000
6.000 in W | 9.000 in H
152mm W | 229mm H
Appetizers for Dummies

Quick and Tasty Hors d'Oeuvres and Starters
Dede Wilson
Summary
These compact magnetic books, based on the popular For Dummies series, deliver concise information in a
handy, portable package no larger than a credit card. The innovative design allows the book to fold out to
provide 26 pages of useful facts, figures, trivia, and other essential information. The colorful pages are
waterproof, tear-proof, and deliver a treasure trove of advice and tips in a guide that slips easily into a pocket,
briefcase, or purse. These practical companions also feature a convenient magnetic backing that guarantees to
keep them right where they are needed, be it on a refrigerator or file cabinet for easy access.
Ideal for parties, the simple, quick, and impressive dishes included in this book are time-tested, easy recipes for
9780983010739 preparing tasty appetizers that will satisfy even the most discerning palates.
Pub Date: 9/1/11
$3.99
Discount Code: LON
Sheet map, folded
Author Bio
Dede Wilson, CCP (Certified Culinary Professional), has worked professionally for more than 17 years as a
26 pages restaurant chef, bakery owner, caterer, recipe developer. He lives in Amherst, Massachusetts.
Cooking / Courses &
Dishes
CKB003000
Series: Refrigerator Magnet
Books for Dummies
2.25 W | 3.25 H | 0.20 T
2W | 3H | 0T

IPG
Healthy Eating for Dummies

Lifestyle, Tips, and More!
Summary
Aimed at improving the overall quality of life, this healthy handbook provides readers with tips and vital
information on fortifying diets. A variety of nutritious foods are highlighted, guaranteeing more energy, longevity,
9780983010654 and a stronger immune system.
Pub Date: 5/1/11
$3.99
Discount Code: LON
Sheet map, folded
Author Bio
Spitfire Ventures, Inc. is a development company that conceives and markets innovative products. They are
26 pages based in Santa Monica, California.
Cooking / Health &
Healing
CKB039000
Books for Dummies
2.25 W | 3.25 H | 0.20 T
2W | 3H | 0T
Quick Chef for Dummies

Easy, Delicious Meals in Minutes!
Summary
Packed with effortless recipes, this guide makes it possible to maintain a healthy diet amidst a busy schedule.
With each dish taking a mere 15 minutes of preparation, these meals provide a variety of repast while saving
9780983010647 valuable time.
Pub Date: 5/1/11
$3.99
Discount Code: LON
Sheet map, folded
Author Bio
26 pages based in Santa Monica, California.
Cooking / Methods
CKB070000
Books for Dummies
2.25 W | 3.25 H | 0.20 T
2W | 3H | 0T

IPG
Unusual Food Uses for Dummies

Creative Solutions for Common Concerns
Bill Kavanagh
Summary
Showing that playing with food is not just for kids, this guide explains how to use common foods such as olive
9780983010753 oil, oatmeal, milk, eggs, and peanut butter in new and clever ways, including repelling flies, fertilizing plants,
Pub Date: 9/1/11 cleaning hands, relieving insect bites, and decreasing puffiness in eyes.
$3.99
Discount Code: LON
Sheet map, folded
Author Bio
26 pages Bill Kavanagh is a writer and producer. He lives in Los Angeles.
Cooking / Specific
Ingredients
CKB105000
Books for Dummies
2.25 W | 3.25 H | 0.70 T
2W | 3H | 1T
Home Remedies
Why Grandma Knows Best
Summary
These compact magnetic books deliver concise information in a handy, portable package no larger than a credit
card. The innovative design allows the book to fold out to provide 26 pages of useful facts, figures, trivia, and
other essential information. The colorful pages are waterproof, tear-proof, and deliver a treasure trove of advice
and tips in a guide that slips easily into a pocket, briefcase, or purse. These practical companions also feature a
convenient magnetic backing that guarantees to keep them right where they are needed, be it on a refrigerator
or file cabinet for easy access.
These household healers provide a wide range of cure-alls, addressing the most prevalent ailments at a minimal
cost. Based on ingredients commonly found in the everyday kitchen, this collection of practical preventative
9780971894426 measures is a must-have for every home.
Pub Date: 5/1/11
$3.99
Discount Code: LON
Author Bio
Sheet map, folded Spitfire Ventures, Inc. is a development company that conceives and markets innovative products. They are
based in Santa Monica, California.
26 pages
Health & Fitness / Healing
HEA009000
Books
2.25 W | 3.25 H | 0.20 T
2W | 3H | 0T

IPG
Household Tricks & Tips

Amazing Techniques for Cleaning and More
Summary
Filled with amazing techniques for tasks around the home, this guide covers everyday chores such as cleaning
toilets, unclogging drains, and stopping ants. More difficult jobs are also included, such as removing blood stains
9780982690574 and curing headaches.
Pub Date: 5/1/11
$3.99
Discount Code: LON
Sheet map, folded Author Bio
26 pages
House & Home / Cleaning based in Santa Monica, California.
& Caretaking
HOM019000
Books
2.25 W | 3.25 H | 0.20 T
2W | 3H | 0T
Quick Chef
Fast and Delicious Meals in 15 Minutes
Summary
Packed with effortless recipes, this guide makes it possible to maintain a healthy diet amid a busy schedule. With
each dish taking a mere 15 minutes of preparation, these meals provide a variety of repast while saving valuable
9780971894464 time.
Pub Date: 5/1/11
$3.99
Discount Code: LON
26 pages
Cooking / Methods based in Santa Monica, California.
CKB070000
Books
2.25 W | 3.25 H | 0.20 T
2W | 3H | 0T

IPG
The Quick Guide to Healthy Eating

Lifestyle, Tips and More
Summary
or file cabinet, for easy access.
Aimed at improving the overall quality of life, this healthy handbook provides tips and vital information on
fortifying diets. A variety of nutritious foods are highlighted, guaranteeing more energy, longevity, and a stronger
9780971894488 immune system.
Pub Date: 5/1/11
$3.99
Discount Code: LON
26 pages
Cooking / Health & based in Santa Monica, California.
Healing
CKB039000
Books
2.25 W | 3.25 H | 0.20 T
2W | 3H | 0T
Bodyfoods for Busy People

Jane Clarke
Summary
Aiming to show how even those with the most hectic lifestyle can eat foods that will nurture and energize them,
this innovative guide to eating right offers suggestions for all modern life's most common ills: from hangovers to
jet lag. With 100 recipes and ideas, it shows how to get the nutrients the body needs to feel truly alive and
juggle life and the demands of it.
Author Bio
Jane Clarke is Britain's most respected and trusted nutritionist. She lives in London.
9781590131343
Pub Date: 10/1/06
$24.95
Discount Code: LON
160 pages
Health & Fitness / Nutrition
HEA017000
5.500 in W | 8.500 in H |
0.420 in T | 1.220 lb Wt
140mm W | 216mm H |
11mm T | 553g Wt

IPG
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
Summary
* 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
9781556529986
Pub Date: 5/1/10 African American women are facing a health crisis: Heart disease, stroke, and diabetes occur more frequently
$14.95 among them than among women of other races. Black women comprise the heftiest group in the nation-80
Discount Code: LON percent are overweight, and 50 percent obese. Decades of studies show that these chronic diseases can be
Trade paperback (US) prevented and even reversed with a plant-based diet. But how can you control your weight and health without
sacrificing great food and gorgeous curves?
240 pages
HEA017000 Just ask Tracye Lynn McQuirter. With attitude, inspiration, and expertise, in By Any Greens Necessary McQuirter
5.500 in W | 8.500 in H | shows women how to stay healthy, hippy, and happy by eating plenty of fresh fruits and vegetables, whole
0.600 in T grains, and legumes as part of an active lifestyle. The book is a call to action that all women should heed.
140mm W | 216mm H |
15mm T
Author Bio
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 20-year vegan and a former
contributing writer for Heart and Soul, the largest health-and-fitness 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
school-based 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
The Vegetarian Myth

Food, Justice, and Sustainability
Lierre Keith
Summary
Part memoir, nutritional primer, and political manifesto, this controversial examination exposes the destructive
history of agriculture-causing the devastation of prairies and forests, driving countless species extinct, altering
the climate, and destroying the topsoil-and 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 eating-or not eating-animals. 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.
9781604860801
$20.00
Discount Code: LON
Lierre Keith is a writer, a farmer, and a feminist activist. She is the author of the novels Conditions of War and
Paperback / softback / Skyler Gabriel. She splits her time between Northampton, Massachusetts and Humboldt, California.
320 pages
HEA017000
6.000 in W | 9.000 in H |
0.800 in T
152mm W | 229mm H |
20mm T

IPG
Slimming World’s Fast Food

Summary
Quick, delicious recipes from one of the UK's most successful slimming organisations.
The Slimming World system gives you plenty to eat and no forbidden foods. This approach has enabled hundreds
of thousands of members to reach their target weight. No foods are banned, there is no calorie counting and
there are hundreds of 'free foods' which can be eaten in unlimited amounts. So how can it possibly work?
Slimming World defines its highly successful weight-loss technique as 'food optimising', encouraging you towards
a healthier style of eating for life, rather than simply for short-term weight loss. But if you ever thought this
would be difficult or time-consuming, think again. In the same time it takes to heat a pre-prepared meal,
Slimming World Fast Food shows you how to prepare quick, delicious meals for yourself and your family. It is
9780091885373 packed with advice and contains no less than 120 fast and effective recipes, designed to set your tastebuds
Pub Date: 9/5/02 tingling. Every one of these recipes takes less than 30 minutes to create, and food values are calculated for
Discount Code: LON
you, so you can easily make Slimming World food a part of your daily life.
Hardback

Cooking / Health & Founded in 1969 by Margaret Miles-Bramwell, SLIMMING WORLD is the UK's most advanced slimming organisation.
Healing It manages thousands of groups across the country with over 250,000 members attending every month, and
CKB039000
another 15,000 attending free as successful target members. Each week, around 2000 members reach their
7.870 in W | 10.310 in H |
personal target weight. Slimming World's unique approach to weight loss is an extraordinary success story.
0.870 in T | 2.190 lb Wt
200mm W | 262mm H |
22mm T | 993g Wt
The Food Lover's Diet

Eating Your Way to a Healthy Weight
Penny Small
Summary
Eat 100 counts a day, and walk 10,000 steps-losing weight doesn't have to mean doing without your favorite
foods-even chocolate or a glass of wine.
Author Bio
Penny Small is an accredited practicing dietitian and one of Australia's leading nutritionists who loves food and
is passionate about trying to make it easier to eat well.
9781742372853
Pub Date: 7/26/11
$36.95
Discount Code: LON
248 pages
Health & Fitness / Diets
HEA006000
8.500 in W | 10.000 in H |
0.900 in T | 2.460 lb Wt
216mm W | 254mm H |
23mm T | 1,116g Wt

IPG
Slimming World’s Free Foods

120 Guilt-Free Recipes for Healthy Appetites
Summary
The people at Slimming World know that all slimmers want plenty of gorgeous food-but to deny yourself is not
the way to get slim and stay slim. This unique approach to slimming is based on a revolutionary concept-that of
'Free Foods'-foods you eat in any quantities, whenever you're hungry. And they aren't just typical diet staples
such as lettuce and low-fat cottage cheese. Free Foods include pasta, rice, lean meat, fish, poultry, and fresh
fruit and vegetables. Fancy a big plateful of vegetable curry with unlimited rice, or a pile of pasta with a spicy
tomato sauce? How about a monster jacket potato with a tin of baked beans? Or a meaty tuna steak with a
heap of ratatouille? Recipes such as Farfalle and mixed bean salad, mild and creamy chicken curry, fragrant pilaff,
and many more besides, can be eaten as Free Foods when you are Food Optimising. Gone are the days of feeling
9780091901653 as though you are missing out!
Pub Date: 2/28/12
Hardback
Founded in 1969 by Margaret Miles-Bramwell, SLIMMING WORLD is the UK's most advanced slimming organisation.
224 pages It manages thousands of groups across the country with over 250,000 members attending every month, and
Health & Fitness / Diets another 15,000 attending free as successful target members. Each week, around 2000 members reach their
HEA006000 personal target weight. Slimming World's unique approach to weight loss is an extraordinary success story.
only
7.750 in W | 10.000 in H |
0.810 in T | 2.063 lb Wt
197mm W | 254mm H |
21mm T | 936g Wt
The Holford Diet GL Counter

Patrick Holford
Summary
The perfect companion to Patrick Holford's bestselling Holford Low-GL Diet. In The Holford Low-GL Diet, Patrick
Holford revealed a brilliant weightloss diet. He explained how the simple principle of eating no more than 40 GLs a
day can help you to lose weight, control your blood sugar, and stop cravings. To maintain your weight, he
recommends foods with a total GL value of 60 per day. The Holford Diet GL Counter is the perfect tool to help
you manage your GL intake and find out the GL content of the foods you are eating. This pocket-sized guide
contains a comprehensive list of foods, complete with recommended serving sizes and GL count, protein, and fat
content. It is produced in an easy-to-follow format that gives you an instant guide to which foods are good, just
okay, and bad according to medically approved low-GL principles. Foods are divided into sections covering
breakfast, snacks, main meals, and restaurant meals, and each section specifies your daily GL goal-e.g. a
9780749926786 maximum daily intake of 5 GLs for snacks and 10 GL for main meals, as well as an extra 5 GLs for drinks and
Pub Date: 1/5/06 puddings.
$9.95
Discount Code: LON
Author Bio
Trade paperback (US) Patrick Holford is a nutritionist and the advocate of a nutrition-based approach to mental health problems. He
is the author of more than 20 books on health, including The Holford Low GL Diet, The New Optimum Nutrition
80 pages Bible, and Optimum Nutrition for the Mind.
HEA006000
4.500 in W | 6.000 in H |
0.200 in T
114mm W | 152mm H |
5mm T

IPG
The Low-GL Diet Made Easy

Patrick Holford
Summary
Patrick Holford's revolutionary diet, based on balancing your blood sugar, is the most safe, effective way to lose
weight. This full color, clearly designed book highlights the basics of the bestselling diet. The Holford Low-GL Diet
Made Easy explains: how GL is more accurate than GI, the principles of low-GL eating, how to get started,
portion sizes, adding up your GL count, and foods to avoid. There are also three weeks of day-by-day menus
and mouth-watering recipes. The Holford Low-GL Diet Made Easy is essential reading if you are interested in
losing weight safely, improving your health, and increasing your energy levels.
Author Bio
9780749927141 Patrick Holford is a nutritionist and the advocate of a nutrition-based approach to mental health problems. He
Pub Date: 1/4/07 is the author of more than 20 books on health, including The Holford Low GL Diet, The New Optimum Nutrition
$24.95
Discount Code: LON
Bible, and Optimum Nutrition for the Mind.
160 pages
HEA006000
7.500 in W | 9.500 in H |
0.600 in T
191mm W | 241mm H |
15mm T
Slimming World's 30-Minute Meals

120 Fast, Delicious and Healthy Recipes
Summary
Helps readers make nutritious, wholesome food for all the family, not just those who are trying to lose weight,
without getting stuck in the kitchen for hours on end. This book is full to bursting with more than 120 recipes
based on Slimming World's acclaimed Food Optimizing program. Highlights among the soups and starters are hot
and sour seafood soup, chive and mushroom quiches, or pink peppercorn and smoke salmon pate. Anyone
interested in easy-to-prepare, full-flavored and healthy food will find this book useful, whether they are trying to
shed weight or not.
Author Bio
9780091914332 Slimming World's unique approach to weight loss is an extraordinary success story. Founded in 1969 by
Pub Date: 1/22/08 Margaret Miles-Bramwell, who remains its managing director, Slimming World is the UK's largest and most
$30.95 advanced slimming organization.
Discount Code: LON
boards
224 pages
Cooking / Health &
Healing
CKB051000
only
7.500 in W | 10.000 in H |
0.900 in T | 2.150 lb Wt
191mm W | 254mm H |
23mm T | 975g Wt

IPG
The Watercress Soup Diet

Marianne Dawson
Summary
This is the new dieting craze that the celebrities swear by, and which is taking the country by storm. You don't
have to starve yourself, you don't feel deprived, and you don't feel inclined to binge. It's the perfect diet-not
only are you guaranteed to lose up to 10 pounds in a week, but it's also completely hunger-proof, easy, low in
fat, high in fiber, and completely safe. In addition, The Watercress Soup Diet contains hundreds of tips, recipes,
and exercise ideas to help you keep weight off.
9781903402733
Pub Date: 1/1/02
$11.99
Discount Code: LON
189 pages
HEA006000
4.300 in W | 6.800 in H |
0.600 in T
109mm W | 173mm H |
15mm T
The Waterfall Diet

Lose Up to 14 Pounds in 7 Days by Controlling Water Retention
Linda Lazarides
Summary
A revised and updated edition that focuses more attention on the health benefits of dealing with water
retention-a 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 7-day
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.
Author Bio
Linda Lazarides is an expert in nutritional health and former nutrition editor of the International Journal of
9780749942533 Alternative and Complementary Medicine.
Pub Date: 7/9/10
$19.95
Discount Code: LON
304 pages
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

IPG
The American Cancer Society's Healthy Eating Cookbook (3rd Edition)

A Celebration of Food, Friendship, and Healthy Living
Summary
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.
Author Bio
The American Cancer Society is an organization committed to fighting cancer through balanced programs of
9780944235577 research, education, patient service, advocacy, and rehabilitation. Its goals emphasize prevention, early
Pub Date: 6/1/99
detection, and screening; comprehensive treatment information; answers to questions about insurance, money,
$24.95
Discount Code: LON and planning for the future; and strategies for coping with the physical symptoms and emotional effects of
Hardback / Cloth over cancer. They are based in Atlanta.
boards
272 pages
Cooking / Health &
Healing
CKB103000
8.000 in W | 10.000 in H |
0.900 in T
203mm W | 254mm H |
23mm T
Chemo Cookery Club

Over 150 Delicious and Healthy Recipes for Your Journey to Recovery
Penny Ericson, Simon Firullo
Summary
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 experienced-or otherwise-the 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
9781782193623 treatment, this book can help. Accessible, delicious recipes include Cesar Salad, full of B12 vitamins and strong
Pub Date: 9/1/13 flavors to wake up sleeping taste buds; Wild Mushroom Tart, which includes three sources of calcium; French
$27.95 Bean & Onion Ring Casserole, for vintage comfort food; Chocolate Silk Pie, for the chocolate cravings common to
Discount Code: LON
treatment; and Gin & Tonic Ice Lollies, to help with dry mouth and nausea and stimulate appetite. When life is
Trade paperback (US) 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
374 pages
difference, but most importantly this is a book that lifts the spirits-just when food and diet can become tricky.
Cooking / Health &
Healing Includes conversion chart.
CKB103000
7.500 in W | 10.000 in H |
1.930 lb Wt Author Bio
191mm W | 254mm H | Penny Ericson is the author of a cookbook for cancer sufferers and care givers. She began her culinary career
875g Wt
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 Gabors-Eva and Zsa Zsa. Simon Firullo is a photographer and the founder of a design
company.

IPG
The Great American Eat-Right Cookbook

140 Great-Tasting, Good-for-You Recipes
Jeanne Besser, Colleen Doyle
Summary
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, mouth-watering impact to the taste buds, while a
wide variety of menu items will inspire all cooks.
Author Bio
Jeanne Besser is a published cookbook author and a food columnist for the Atlanta Journal-Constitution.
9780944235935 Colleen Doyle, MS, RD, is the director of nutrition and physical activity for the American Cancer Society and a
Pub Date: 8/1/07
$29.95
registered dietitian with more than 20 years of experience in health promotion.
Discount Code: LON
boards
208 pages
Cooking / Health &
Healing
CKB103000
8.00 W | 10.00 H | 0.80 T
8W | 10H | 1T
What to Eat During Cancer Treatment

100 Great-Tasting, Family-Friendly Recipes to Help You Cope
Jeanne Besser, Kristina Ratley, Sheri Knecht, Mich...
Summary
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 Egg-Drop Soup for diarrhea, Blueberry-Peach Crisp for constipation, a
Sherbet Shake for sore mouth, and Honey-Teriyaki Salmon for taste alterations.
Author Bio
Jeanne Besser is a food columnist for the Atlanta Journal-Constitution and the author of six cookbooks,
9781604430059 including The Great-American Eat-Right Cookbook. Kristina Ratley, RD, LDN, Michele Szafrankski, MS, RD,
Pub Date: 7/1/09 LDN, and Sheri Knecht, MS, RD, LDN, are all dietitians and experts on cancer nutrition. They operate the
$19.95 Dietitian on Call program from the South Atlantic Division of the American Cancer Society.
Discount Code: LON
158 pages
Cooking / Health &
Healing
CKB103000
7.000 in W | 9.000 in H |
0.400 in T | 0.980 lb Wt
178mm W | 229mm H |
10mm T | 445g Wt

IPG
Soup!
Vava Berry
Summary
Asparagus and Coconut Soup with Steamed Coriander Meringue, Chunky Tomato Soup with Baked Polenta
Dumplings, Mexican Cream of Avocado-100 out-of-the-ordinary recipes for every occasion
A shot of flavor, a nourishing meal in one dish, a delicate entree-soup epitomizes versatility, ease, and
resourcefulness. It is the ultimate comfort food and thrifty cooking at its best. Here, the soups are classified by
occasions rather than just ingredients. This cookbook can be used to create a whole dinner party around one
soup (Vietnamese Hot Pot), cook a healthy lunch that will make colleagues jealous (Roasted Carrots with
Sprouted Seed Pesto), be creative for very little money (Minty & Spicy Broad Bean Soup), play chef for the night
9781862058972 (Moorish Pumpkin Soup with Pumpkin Seeds and Saffron Brioche Croutons), get dinner on the table in 10 minutes
Pub Date: 8/1/11
$24.95
(Egg and Tomato Soup), or plan a summer picnic (Vodka Gazpacho). With stylish photography and appetizing
Discount Code: LON recipes drawn from around the world, this unusual collection will inspire readers and above all make cooking easy.
boards Author Bio
Vava Berry, also known as Valerie Berry, is a food stylist with two previous books on tapas and cooking with
192 pages
Cooking / Courses & children published in her native France.
Dishes
CKB079000
8.50 W | 9.50 H | 1.00 T
9W | 10H | 1T
Soups
More Than 50 Fresh and Easy Soup Recipes
Murdoch Books
Summary
A new collection of flavor-packed 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; Greek-Style Lamb Meatball Soup;
Goulash with Herb Dumplings; Mexican Cream of Corn Soup; Crab Bisque; and Cold Avocado Soup with Lime-
9781742663364
Pickled Onions. A basics section full of accompaniments will also help dress up basic soups with spice and seed
Pub Date: 10/1/12
$14.95 sprinkles and croutons or make meals fun with grilled cheese. Includes dual measures.
Discount Code: LON
128 pages Murdoch Books is an independent publishing company with extensive on-site test kitchens.
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

IPG
Product Image
Stewed!
Nourish Your Soul
Alan Rosenthal
9780091938024
Pub Date: 5/2/11
Hardback Stews and one-pot dishes are hugely popular.
160 pages
Cooking Stewed! is a young brand that has given a modern twist to an old-fashioned dish. With its funky packaging and
CKB000000 design, and imaginative ingredient combinations, Stewed! has taken the supermarkets by storm. Stews have
7.000 in W | 8.940 in H | never
0.750 in T been so exciting!
178mm W | 227mm H |
19mm T
In this, the first Stewed! cookbook, Stewed! founder Alan Rosenthal offers 80 one-pot recipes from all over the
world, including chicken and prawn jambalaya, Brazilian black bean stew with chorizo and smoked pork, catalan
fish stew, Beef in Barolo, and Persian lamb and quince stew.
Economical, tasty, comforting and simple to make at home, this fantastic new fully illustrated collection of
recipes will appeal to all generations of stew-lovers.
Author Bio
Stewed! founder ALAN ROSENTHAL quit his job in DVD product management after a stew-reka moment while on
the Circle subway line on his way to work. He decided to create dishes full-time, and Stewed! was an instant
success. Alan
currently has four products in the Stewed! range with more on the way in 2010.
Soup Cuisine
Anne-Catherine Bley, Akiko Ida
Summary
A guide to making tasty, wholesome, home-made soups from Paris
From the smell of a steaming soup during a winter's lunch to an iced Gazpacho perfect for sipping in the shade in
the height of summer, this adorable recipe book contains more than 30 delicious recipes for enticing soups that
are great to enjoy year round. Preparation and cooking times run along the top of each page, and helpful
appliances for making soup are also included. The only indispensable cooking appliance for a homemade soup? A
handheld blender which will transform any boiled vegetable into a delicious smooth soup. Includes a conversion
9780857203564 chart.
Pub Date: 2/1/12
$12.95
Discount Code: LON
Author Bio
Hardback / Cloth over Anne-Catherine Bley is the creator of the first Soup Bar in Paris. She is also the author of a number of soup-
boards related titles, including Soup and Soups with Friends. Akiko Ida is a professional food photographer whose work
has appeared in Air France magazine, Elle a Table, The Paris Times, and many other publications.
72 pages
Ethnic
CKB034000
Series: Les Petits Plats
Francais
7.500 in W | 7.500 in H |
0.840 lb Wt
191mm W | 191mm H |
381g Wt

IPG
The Complete Book of Herbs & Spices

Brenda Little
Summary
This practical guide gives instructions on all things herbs-and-spices-from cultivating and drying to proper
storage-and 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.
Author Bio
9781933317519 Brenda Little was an avid gardener and the author of Backyard Organic Gardening, Companion Planting in
Pub Date: 8/1/06 Australia, The Encyclopedia of Vegetable Gardening, The Illustrated Herbal Encyclopedia, and The Practical
$15.95
Organic Gardener.
Discount Code: LON
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 Cooks' Book

Age-Old Advice and Tips for the Kitchen
Louise Dixon
Summary
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 vinegars-jam-packed 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 tried-and-tested 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 retro-
look 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;
9781843179580 storage and reheating advice; and, stories, anecdotes, quips, and quotes from food writers, gourmands, and
Pub Date: 4/1/13 chefs. Includes dual measures.
$15.95
boards Louise Dixon is a cookbook editor.
160 pages
Cooking
CKB000000
5.000 in W | 8.000 in H
127mm W | 203mm H

IPG
The Cooks' Book

For the Cook Who's Best at Everything
Louise Dixon
Summary
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 vinegars-jam-packed 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 tried-and-tested 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 retro-
look 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
9781843173281
chefs.
Pub Date: 7/9/10
$14.95
Hardback / Cloth over Louise Dixon is a cookbook editor.
boards
160 pages
Cooking / Reference
CKB071000
Series: The Best At
Everything
5.000 in W | 8.000 in H |
0.800 in T
127mm W | 203mm H |
20mm T
The Cook's Friend

A Miscellany of Wit and Wisdom
Alastair Williams
Summary
Crammed full of fabulous foodie facts and seasoned liberally with the choicest quotes from classic and
contemporary writing, this is an ideal gift to be savored between meals or tucked into as a bedtime treat
"One cannot think well, love well, sleep well, if one has not dined well." -Virginia Woolf
"There is no love sincerer than the love of food." -George Bernard Shaw
9781849531900 Many people's warmest childhood memories revolve around food. Whether it's a Sunday roast with all the
Pub Date: 9/1/12 trimmings, freshly baked cinnamon rolls straight from the oven on a cold winter's morning, or pizza and hot dogs
$15.95 while out enjoying the game, the flavors and aromas of food take us back to the innocent pleasure of childhood.
Discount Code: LON
Despite all the soufflés that don't rise, the chickens that blacken, and the snooty waiters we encounter, few
boards pleasures on earth can compete with the pride of putting together the perfect dish, or the delight of eating it.
This miscellany is for anyone who's ever thought about wielding anything from a spatula to a carving knife-or
192 pages even just a menu-and contains a smorgasbord of interesting trivia, a dessert trolley full of practical tips, and a
Cooking / Reference
CKB071000 Jeroboam of the best quotes and poems on what can only be described as "Food, glorious food!"
5.000 in W | 7.000 in H |
0.650 lb Wt
127mm W | 178mm H | Author Bio
295g Wt Alastair Williams is the author of The Bachelor's Grub Guide, The Student Grub Guide, and The Vegetarian
Student Grub Guide.

IPG
The Epicurean's Good Food Guide

Buying and Using Ingredients from Around the World
Roz Denny, Gordon Ramsay
Summary
A comprehensive and extremely useful reference packed with facts about the foods on sale today, from flour to
herbs to meat to condiments-what 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 ingredients-sourcing 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
9780233003849 ingredients and how to use them. This book leads the reader through the vast array of foods on sale, offering an
Pub Date: 11/1/13 A-Z of every staple ingredient to be found in the modern cook's pantry: where to shop, what to select, and how
$29.95 to look after it and incorporate it into your cooking. The book also offers recipes to get the reader started with
Discount Code: LON new ingredients.
boards

Cooking / Reference
Roz Denny is a cookbook author whose many titles include Vegetarian Kids' Cookbook and Vegetarian: 200
CKB071000
Classic Recipes. She has worked closely with many celebrity chefs including Michelin-starred chef Gordon
6.000 in W | 9.500 in H
152mm W | 241mm H
Ramsay, assisting and coauthoring five of his books including Gordon Ramsay's Passion for Flavor. Gordon
Ramsay is a Michelin-starred chef, bestselling author, and host of numerous cooking shows.
Food: The Essential A-Z Guide

John Newton
Summary
From the everyday to the exotic, this massive, definitive culinary guide covers a global range of ingredients and
includes key recipes and features on both the cooking styles and the cuisines of more than 30 nations
With a simple, clean design this reference book is accessible and inspiring. It represents a vast resource of
carefully researched information, supported by hundreds of photographs, that will inform the reader's eating
experiences, whether dining out or eating in. From abalone and the native South American fruit abiu to the fiery
Yemen relish zhug and the Italian pudding zappa inglese, this guide takes the food enthusiast on an exciting
journey from A to Z, around the world. It also includes information on kitchen equipment, kitchen terms, and food
storage. A conversion chart is included.
9781742663937
Pub Date: 10/9/12
$45.00 Author Bio
Discount Code: LON John Newton is a freelance writer, journalist, and novelist. As a journalist he has written for the Age, Slow, the
Sydney Morning Herald, and has a wine column in the Organic Gardener. He won the Gold Ladle for Best Food
boards
Journalist in the 2005 World Food Media Awards.
496 pages
Ethnic
CKB045000
7.500 in W | 11.000 in H
191mm W | 279mm H

IPG
Fresh Eggs Don't Float

And Other Tips to Help You Be More Fearless in the Kitchen
Lara DePetrillo, Caroline Eastman-Bridges
Summary
Are you tired of getting cooking tips from people who can't even remember what it's like to need them? That's
where this book comes in-it removes the intimidation from cooking and offers a light-hearted, smart, and funny
approach to making great food from your own kitchen-without fancy gadgets or over-complicated instructions.
Learn how to put flavors together, how to fix mistakes made once you've started cooking, what kitchen gear you
do and don't need to spend money on, how to open a coconut, and, of course, why fresh eggs don't float. In
this heartwarming guide to food in all its forms, you will find superb recipes, amazing facts, and invaluable tips to
creating fabulous meals at home.
Author Bio
Lara DePetrillo has been learning to cook since becoming a mother. Caroline Eastman Bridges is a private chef
9780749909680
and vegan baker. She lives in Venice, California.
Pub Date: 2/1/10
$19.95
Discount Code: LON
boards
256 pages
Cooking / Reference
CKB071000
5.000 in W | 8.000 in H |
0.900 in T
127mm W | 203mm H |
23mm T
Notes on Cooking
A Short Guide to an Essential Craft
Lauren Braun Costello, Russell Reich
Summary
As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a
better cook-without a single recipe. The book's 217 notes deliver indispensable culinary truths, the highest
standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top
chefs for generations. The notes provide explanatory commentary, helpful examples, and insights from Alice
Waters, Daniel Boulud, Georges Auguste Escoffier, Leonardo da Vinci, and many others. They also include life
lessons-about how to bring delight, how to recognize quality, and how to see beauty in simplicity. For the
beginner wanting to improve, the seasoned expert looking to review the highest culinary standards, or the food
lover seeking a fascinating glimpse into the pursuit of epicurean excellence, Notes on Cooking provides a unique
and invaluable apprenticeship.
9780972425513
$19.95
Discount Code: LON
Lauren Braun Costello is the owner and executive chef of Gotham Caterers in New York City. She is a private
Hardback / Cloth over chef, instructor, and a food stylist for national television broadcasts, including the Early Show on CBS, ABC's the
boards View, and CNN's dLife. Russell Reich is a writer and creative director. He is the coauthor of Notes on Directing
and Notes on Teaching. They both live in New York City.
175 pages
Cooking / Reference
CKB071000
Series: Notes On
5.000 in W | 7.500 in H |
0.800 in T
127mm W | 191mm H |
20mm T

IPG
Product Image
Red Sky at Night
The Book of Lost Countryside Wisdom
Jane Struthers
9780091932442
Pub Date: 9/29/09
Hardback How to navigate by the stars, attract butterflies to a garden, build the perfect bonfire, and bake one's own
288 pages
bread-an indispensable guide to everything people knew and loved before we went inside and turned on the TV
Reference In a world of traffic congestion, supermarket shopping, and 24-hour internet access, it is easy to feel
REF000000 disconnected from the beauty and rhythms of the natural world. This is the book for anyone who has ever gazed
5.750 in W | 8.190 in H | in awe at stars in the night's sky, tried to catch a perfect snowflake, or longed for the comfort of a roaring log
1.000 in T fire. Readers will learn how to predict the weather just by looking at the sky, how to forage for food, and how to
146mm W | 208mm H | make cider. From differentiating types of owls to gardening by the phases of the moon, and from curing a cold to
25mm T
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.
Author Bio
Jane Struthers is the author of The Palmistry Bible, Read Your Future, and Working with Auras.
The Ultimate Recipe Book

50 Classic Dishes and the Stories Behind Them
Angela Nilsen, Raymond Blanc
Summary
What does it take to find the ultimate recipe? Through a combination of her own research, testing, and fine-
tuning techniques, as well as consultation with distinguished chefs and writers for their insider tips and advice,
Angela has come up with 50 definitive recipes, from making the perfect French omelette with Raymond Blanc to
apple-pie inspiration with Gordon Ramsay. Angela gives the full background to every recipe-the testing, the
discussions, and the problems she faced-and then explains exactly how to make the best-ever version by using
tips, hints, and step-by-step photographs. Whether you are a novice who needs more confidence or a practiced
home cook, this book will become your most trusted friend in the kitchen, enabling you to create winning classic
9780563522973 dishes time and time again.
Pub Date: 10/1/08
$29.95 Author Bio
Discount Code: LON
Angela Nilsen is a former food writer with the Vancouver Sun and former food editor of BBC Good Food magazine.
boards Her titles include Cakes and Cake Decorating and Cake Decorating Step-by-Step, and she is the coauthor of 21st
Century Cook. She won the Guild of Food Writers' Cookery Journalist of the Year award for her Ultimate series in
192 pages Good Food magazine as well as the Glenfiddich Cookery Writer Award. Raymond Blanc is the author of Simple
Cooking
CKB000000 French Cookery.
7.500 in W | 9.500 in H |
0.800 in T
191mm W | 241mm H |
20mm T

IPG
The Way Kitchens Work

The Science Behind the Microwave, Teflon Pan, Garbage Disposal, and More
Ed Sobey
Summary
If you've ever wondered how a microwave heats food, or why aluminum foil is shiny on one side and dull on the
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 hi-tech 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
9781569762813 invented the dishwasher in 1886--it wasn't because she wanted to ease the burden of her servants, but
Pub Date: 4/27/10 because she wanted a device that would avoid the unsightly chips associated with hand washing.
$14.95
Discount Code: LON
Paperback / softback / And finally, for those whose stovetop skills are still in development, Sobey provides information on the invention
Trade paperback (US) and use of the smoke detector and hand-held fire extinguisher.
192 pages
Cooking / Reference
7.000 in W | 10.000 in H | Ed Sobey is the author of A Field Guide to Household Technology and The Way Toys Work.
0.500 in T
178mm W | 254mm H |
13mm T
Around the World in 80 Dishes

Classic Recipes from the World's Favourite Chefs
David Loftus, Jamie Oliver
Summary
One of the world's leading food photographers brings together some of the world's greatest chefs-including Jamie
Oliver, Heston Blumenthal, and Nigella Lawson-in a treasure-trove 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
9781848875227 Oliver, Nigella Lawson, Gennaro Contaldo, Heston Blumenthal, and Atul Kochhar. Whether the recipes come from
Pub Date: 9/1/13 street-sellers or Michelin-starred restaurants, the dishes all evoke a taste of the places from which they hail,
$34.95 from Sybil's Sticky Orange, Kashmiri Chilli & Vodka Cake to Andaman Island Squid and Pineapple. Rich with the
Discount Code: LON
Hardback / Cloth over stories behind the recipes and impeccably stylish with arresting bellyband, ribbon, and illustrated endpapers, this
boards is a dream anthology for committed cooks and amateurs alike. Recipes include dual measurements.
Ethnic
David Loftus is one of the most talented and respected photographers in the world. He has won
CKB045000 numerous awards, and has worked as a food photographer with many of the greatest contemporary chefs
7.500 in W | 10.000 in H including Jamie Oliver, Nigella Lawson, Heston Blumenthal, and Gordon Ramsay. He also shoots fashion, portraits,
191mm W | 254mm H and landscapes, and directs commercials and short films. Jamie Oliver is a TED Prize-winning chef, author, and
the star of Jamie Oliver's Food Revolution on ABC.

IPG
Taste of Montreal
Tracking Down the Foods of the World
Barry Lazar
Summary
Garam masala, lemongrass, sausage subs, spruce beer, epazote, and truffles are among the foods served up in
the ethnic neighborhood restaurants and strip malls featured in this culinary sampling of the food and cultures of
Montreal. Information on spices and flavorings, descriptions of savory tastes, and historical background on the
meaning and tradition of certain dishes accompany directions for the traveler or city resident on where to find
these restaurants.
Author Bio
Barry Lazar is a food contributor for the Montreal Gazette and montrealfood.com. He lives in Montreal, Quebec.
9781550651751
Pub Date: 9/1/04
$9.95
Discount Code: LON
280 pages
Travel / Restaurants
TRV022000
4.000 in W | 7.000 in H |
0.680 in T | 0.560 lb Wt
102mm W | 178mm H |
17mm T | 254g Wt
Cook-up in a Trini Kitchen

Recipes, Poetry, Paintings, Stories
John Lyons
Summary
Taking its title from a traditional dish of Trinidad and Tobago, this cookbook is at once a cultural history and a
unique mix of easy-to-follow recipes, art, poems, stories, and anecdotes. The recipes reflect a fusion of the
many nationalities that have shaped Trinidad, offering dishes that range from homey, traditional fare to new,
experimental entrees. Following the principles of his artistic practice-whereby the knowledge of and respect for
materials and their uses are paramount as a basis for investigation-the author creatively explores easily available
ingredients and enhances them with the subtle use of herbs and spices to create distinctive dishes, making this
a serious contribution to the ever-growing reputation of Caribbean gastronomy.
Author Bio
9781845230821 John Lyons was born in Trinidad and is a poet, an artist, and a cook. He is the author of Behind the Carnival,
Pub Date: 1/1/10 Lure of the Cascadura, and Voices from a Silk Cotton Tree, and his poems have been published in the
$34.95
Discount Code: LON
anthologies A Caribbean Dozen and The New British Poetry.
240 pages
Ethnic
CKB016000
6.250 in W | 9.250 in H |
1.200 in T
159mm W | 235mm H |
30mm T

IPG
Maya's Secrets
100 Delightful Latin Dishes for a Healthier You
Maya Leon-Meis, Malena Perdomo, Martin Limas-Ville...
Summary
From tasty appetizers to scrumptious desserts, the 100 dishes in this health-conscious 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.
9781604430288
Pub Date: 12/14/12
$19.95 Author Bio
Discount Code: LON Maya León-Meis is the creator and host of Maya's Secrets, a health education television show geared toward
Paperback / softback / 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
160 pages Dietetics and Nutrition (LAHIDAN), the Latino Nutrition Specialist Spokesperson for the American Dietetic
Cooking / Regional & Association, and a member of a research team for Kaiser Permanente Colorado. Martín Limas-Villers is an
Ethnic
internationally trained chef who has a daily one-hour radio show called "La Cocina de Martín" on La Buena Onda
CKB099000
radio station in Denver. He also writes for El Hispano, Viva Colorado and the Denver Post.
7.000 in W | 9.000 in H
178mm W | 229mm H
They all live in Denver.
Product Image
Moro: The Cookbook
Samuel Clark, Samantha Clark
9780091880842
Pub Date: 7/22/03
Summary
Discount Code: LON Samuel and Samantha Clark share a passion for the intense flavours of the food of Spain, North Africa and the
Paperback / softback / Eastern Mediterranean. The word "Moro", meaning "Moor" in Spanish, encapsulates much of their style of
Trade paperback (US) cooking-a heady blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces, slow-cooked
288 pages earthy stews and delicate flavourings.
Ethnic Sam and Sam Clark are the chef-owners of Moro, one of London's most talked-about restaurants. In Moro: The
CKB055000
Cookbook, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes for home
7.580 in W | 9.900 in H | cooking. Authenticity is the key and their food remains true to the origins of each dish. Most of these recipes are
0.870 in T | 1.934 lb Wt
193mm W | 251mm H |
very simple-it is the resulting flavours that are wonderfully complex.
22mm T | 877g Wt
Author Bio
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.

IPG
Pomegranates and Roses

My Persian Family Recipes
Ariana Bundy
Summary
Part memoir, part travelogue, this evocative collection of Persian recipes is a celebration of a vibrant
culture and its cuisine
Ariana's family roots are firmly planted in Persian soil. She inherited her love of food and cooking from her
grandparents-merchants and landowners who grew cherries, plums, apricots, apples, sugar beets, wheat, and
barley; bred sheep and goats for dairy; and had beautiful vineyards producing prized grapes; and from her
father, who owned and ran the first fine-dining French restaurant in Iran. With recipes such as Ice in Heaven
and Pomegranate and Walnut Stew with Chicken, Ariana manages to capture the sensual, exotic pleasure of
9780857206909 Persian cuisine as well as celebrating the values and traditions cherished by her forefathers. Their memories of
Pub Date: 8/21/12 when life was simpler, family mattered above all else, and eating together was of paramount importance provide
Discount Code: LON
Hardback an evocative leitmotif. In this beautiful book, Ariana pays tribute to the rich heritage, cultural and culinary, that
has shaped her approach to life, cooking, and eating. Metric and imperial measurements and a conversion chart
224 pages are included.
Cooking / Methods
CKB023000
Author Bio
7.441 in W | 9.685 in H | Ariana Bundy is a graduate of Le Cordon Bleu and the author of Sweet Alternative. She trained the dessert
0.039 in T | 2.264 lb Wt
189mm W | 246mm H | team in New York's Morgans Hotel and is the former head pastry chef at the L.A. Mondrian Hotel.
1mm T | 1,027g Wt
Rose Petal Jam

Recipes and Stories from a Summer in Poland
Beata Zatorska, Simon Target
Summary
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 fruit-flavored summer liqueurs. The photography-ranging across locales such as Warsaw, Poznan, the
Tatra Mountains, and the Baltic Sea-showcases the Polish landscape and its influence on the country's distinct
cuisine.
9780956699206
Pub Date: 10/1/11
$35.00 Author Bio
Discount Code: SPT
Hardback / Cloth over Beata Zatorska was raised in a remote village in rural Poland and emigrated to Australia when she was 19. She
boards has been a family doctor for more than 20 years. Simon Target has written and directed award-winning
television documentaries and directed numerous television food shows with chefs such as Curtis Stone, Rick
320 pages
Cooking / Regional & Stein, and Donna Hay.
Ethnic
CKB065000
8.630 in W | 10.000 in H |
3.650 lb Wt
219mm W | 254mm H |
1,656g Wt

IPG
Product Image
Casa Moro: The Second Cookbook
Samuel Clark
9780091938536
Pub Date: 9/5/11
Summary
Discount Code: LON The exotic culinary traditions of southern Spain and the Muslim Mediterranean are passionately presented by two
Paperback / softback / of London's top restaurateurs.
320 pages The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food,
Cooking particularly the exotic flavours of Spain and the Muslim Mediterranean. The Moro is one of the most talked-about
CKB000000 restaurants in London, winning the Time Out and BBC awards for Best New Restaurant, in 1998. Its spinoff
7.560 in W | 9.940 in H | publication, Moro: The Cookbook, went on to be a huge success, with its passionate insight into this little-
1.060 in T known culinary tradition.
192mm W | 252mm H |
27mm T
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 ever-changing 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.
Author Bio
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.
The Little Tapas Book

More Than 60 Tempting Little Snacks
Summary
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
mouthfuls-scallop fritters, perhaps, or chili olives, say-with 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.
9781742660301
$17.95 Murdoch Books is an independent publishing company with extensive on-site test kitchens.
Discount Code: LON
boards
192 pages
Ethnic
CKB080000
6.000 in W | 7.500 in H
152mm W | 191mm H

IPG
MoVida's Guide to Barcelona

Frank Camorra, Richard Cornish
Summary
Sharing the best culinary experiences the city has to offer-from small, hidden bars to the hot, new award-
winning restaurants-this is an insider's guide to exciting Barcelona. Featuring stunning photographs, interviews
with top chefs, and restaurant reviews, this account divulges where to find the most sensational Catalan dishes
and the best hotels while presenting unique, local knowledge from talented chefs. Whether it's reviewing the
best-value tapas or a Garibaldi cocktail, taking a tour of the city's famous Boqueria market or its iconic
architecture, this book captures the intensity of one of the most exciting destinations in the world today.
Author Bio
9780522858341 Frank Camorra is a chef and the owner of the acclaimed Melbourne restaurants MoVida, MoVida Next Door,
Pub Date: 11/1/11 MoVida Aqui, and MoVida Terraza. Richard Cornish is an award-winning feature writer for the Age Epicure and a
$32.95
consultant for the Melbourne Food and Wine Festival. They are the coauthors of two award-winning cookbooks:
Discount Code: LON
Paperback / softback / MoVida and MoVida Rustica.
256 pages
Travel / Europe
TRV009130
4.750 in W | 6.750 in H
121mm W | 171mm H
The Real Taste of Spain

Recipes Inspired by the Markets of Spain
Jenny Chandler
Summary
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 cooking-plump 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 ever-increasing popularity. Jenny Chandler has
9781862059757 divided the book by the stalls of the local market: shellfish and fresh fish, poultry and game, meat, cereals and
Pub Date: 9/1/12 legumes, olives and spices, vegetables, fruit, and dried fruit. Each section includes quick tapas, smaller dishes,
$24.95
Discount Code: LON
and main meals. Jenny brings the vitality of the market to life with introductions to each stall and explanations of
Hardback / Cloth over the products. She also includes traditional cooking techniques and easy variations. Includes dual measures.
boards
Author Bio
176 pages
A longtime lover of Spanish cuisine, Jenny Chandler is a chef, a cooking instructor, and the author of The Food
Ethnic of Northern Spain.
CKB080000
8.500 in W | 11.000 in H
216mm W | 279mm H

IPG
The Real Taste of Spain

Recipes Inspired by the Markets of Spain
Jenny Chandler
Summary
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 cooking-plump 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 ever-increasing 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 fruits. Each section includes quick tapas, smaller dishes,
9781862057388
Pub Date: 1/1/08
and main meals. Jenny brings the vitality of the market to life with introductions to each stall and explanations of
$35.00 the products. She also includes traditional cooking techniques and easy variations.
Discount Code: LON
boards Author Bio
192 pages A longtime lover of Spanish cuisine, Jenny Chandler is a chef, cooking instructor, and the author of The Food of
Cooking / Regional & Northern Spain.
Ethnic
CKB080000
8.500 in W | 11.000 in H |
0.890 in T | 2.140 lb Wt
216mm W | 279mm H |
23mm T | 971g Wt
Marco Pierre White in Hell's Kitchen

Over 100 Wickedly Tempting Recipes
Marco Pierre White
Summary
Known for his ability to make both headlines and scrumptious, innovative international cuisine, renegade chef
Marco Pierre White serves up a range of delicious recipes in this mouthwatering collection. The dishes offered
range from Partridge Pie with Creamy Wild Mushroom Sauce to Melting Chocolate Soufflé with Vanilla Cream, and
all are illustrated with step-by-step photographs. A range of shortcuts, masterful tips, and tricks of the trade
are also included to provide at-home chefs a taste of what it's like to cook in the company of a culinary genius.
9780091923167 Author Bio

Pub Date: 4/1/08 Marco Pierre White is the youngest chef ever to be awarded three Michelin stars. He is the author of The Devil in
$24.95
the Kitchen and White Heat.
Discount Code: LON
192 pages
Cooking
CKB000000
7.500 in W | 9.500 in H |
0.540 in T | 1.410 lb Wt
191mm W | 241mm H |
14mm T | 640g Wt

IPG
The Modern Pantry Cookbook

Anna Hansen
Summary
A groundbreaking new restaurant cookbook from a top female chef, combining the best of seasonal Western
ingredients with the freshness and spice of Asian and Pacific Rim cooking
The Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavor
combinations are wholly original, and in her first cookbook, she introduces the reader to his or her very own
"modern pantry," a global larder of ingredients to use at home. Recipes include snacks and sharing plates like
Crab Rarebit or Grilled Halloumi and Lemon Roast Fennel Bruschetta with Crispy Capers; salads such as Wild Rice
9780091937973 with Charred Sweetcorn, Avocado, Feta, and Pecan; and delicious main courses like Roast Butternut Squash
Pub Date: 10/10/12 Stuffed with Medjool Date, Cashew Nut and Coriander Couscous or Miso-Marinated Onglet Steak. Other highlights
$45.00 are her luscious desserts: Honey-roast Pear, Chestnut and Oat Crumble or Manuka Honey and Peanut Butter
Discount Code: LON
Truffles, and cakes and bakes including Ginger Crunch or Banana, Coconut and Saffron Upside-down Cake. Anna
boards aims to broaden the everyday home cook's ideas of what he or she can prepare, to create simple, inspiring
dishes for family and friends. Includes metric measures.
256 pages
Cooking
CKB000000
Sales Restrictions: Canada Author Bio
only Anna Hansen worked at Fergus Henderson's French House Restaurant before taking up the role of pastry chef
7.500 in W | 9.500 in H at Peter Gordon's Soho restaurant, Sugar Club. Two years later she launched the award-winning Providores and
191mm W | 241mm H Tapa Room. Anna opened her first solo venture, the Modern Pantry, in 2008 to rave reviews. She also acted as
consultant chef to the award-winning, Michelin-starred New York restaurant Public.
Quay
Food Inspired By Nature
Peter Gilmore
Summary
From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated
book. Quay's stunning design and photography perfectly echoes Peter's nature-based philosophy and the organic
presentation that is synonymous with the fine dining experience at Quay. Peter's recipes, including the famous
snow egg and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavor,
texture, and technique. Start with a single component, build to a showstopping dish, or simply enjoy the visual
and culinary journey.
9781741964875
$85.00 Peter Gilmore has been the executive chef of Quay restaurant since August 2001 and in that time has elevated
Discount Code: LON the restaurant to 3-hat status in the Sydney Morning Herald's Good Food Guide for the past 7 years. Peter's
Hardback / Cloth over creative and original food has brought Quay international accolades, and the restaurant was recently ranked
boards
27th in the San Pellegrino World's 50 Best Restaurants 2010, as well as the Best Restaurant in Australasia. His
288 pages unique philosophy is "food inspired by nature" and he encapsulates this in his picture-perfect dishes that
Cooking celebrate nature's beauty and diversity.
CKB000000
10.000 in W | 12.000 in H |
1.000 lb Wt
254mm W | 305mm H |
454g Wt

IPG
The Hemingway Cookbook

Craig Boreth
Summary
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
9781613740729
pages are enriched by family photos; dining passages from stories such as A Moveable Feast, The Old Man and
Pub Date: 9/1/12 the Sea, and A Farewell to Arms; his short stories; personal correspondence; and even a contribution from his
$22.00 last wife, Mary. Collecting recipes from former Hemingway haunts, period cookbooks, and other sources, this
Discount Code: LON book is an authentic re-creation of the meals that so enriched Hemingway's literature.
240 pages Craig Boreth is the author of How to Iron Your Own Damn Shirt and How to Feel Manly in a Minivan and the
Cooking owner of the Santa Monica Chocolate Company.
CKB000000
9.000 in W | 8.000 in H |
1.550 lb Wt
229mm W | 203mm H |
703g Wt
Kitchen Memories
Food and Kitchen Life 1837-1939
Elizabeth Drury, Philippa Lewis
Summary
A charming evocation of Victorian life, this delightful volume details the fresh and packaged ingredients, the
menus, equipment, and the kitchen regulars-from cook to passing tradesmen-of the 19th-century kitchen. With
wonderful illustrations of Victorian food packaging and advertising, this is a great nostalgic look at life below
9781905400829 stairs in the age of Victoria.
Pub Date: 10/1/09
$14.95
Trade paperback (US) Elizabeth Drury is an expert on the Victorian period and a contributor to the Encyclopedia of Victoriana. Philippa
Lewis is the author of Details: A Guide to House Design in Britain and coauthor with Elizabeth Drury of The
144 pages Victorian Garden Album.
Cooking / History
CKB041000
7.50 W | 6.50 H | 0.50 T
8W | 7H | 1T

IPG
Feeding Tommy
Battlefield Recipes from the First World War
Andrew Robertshaw
Summary
According to Napoleon, an army marches on its stomach and it fights on its stomach too. Yet, have you ever
wondered how hundreds of men on the frontline are fed under fire or in the trench lines? During the Great War
troops were trained to make meals out of the bare minimum of ingredients, to feed a company of men from only a
mess tin and cook curries to feed hundreds only yards from the frontline. Feeding Tommy brings together recipes
from the WWI with hints and tips from the Tommy Cook. Many recipes are illustrated with cartoons and drawings
on how to assemble the perfect oven and kitchen tools at a moment's notice from nothing. This book is the
perfect inspiration for those who like to create an amazing meal anywhere, anytime, from anything. Includes dual
measurements.
9780752488752 Author Bio

Pub Date: 7/1/13 Andrew Robertshaw was the lead historical consultant for Steven Spielberg's movie War Horse. He is Director
$27.95
of the Royal Logistic Corps Museum, military historian, battlefield guide, Great War expert, and presenter in
Discount Code: LON
Paperback / softback / numerous TV documentaries including The Trench Detectives, Time Team, Finding the Fallen and, recently, Saul
Trade paperback (US) David's Bullets, Boots and Bandages. He has written 24hr Trench and Frontline Cookbook for The History Press
amongst his many publications. He is also a man with a WWI trench system in his back garden.
192 pages
Cooking / Courses &
Dishes
CKB101000
6.000 in W | 9.500 in H
152mm W | 241mm H
Eating for Victory (2nd Edition)

Healthy Home Front Cooking on War Rations
Jill Norman
Summary
A nostalgic collection of Ministry of Food leaflets, featuring advice on everything from one-pot meals to how to
preserve tomatoes
Food rationing was introduced in England in January 1940 after supply ships were attacked by German U-boats.
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
9781782430261
that rationing brought, the food restrictions resulted in many people eating more healthily than ever before. A
Pub Date: 7/1/13
$15.95 nostalgic look back at one of the most difficult and yet healthiest times in history, this quaint collection is also a
Discount Code: LON relevant guide to good eating today. Includes Imperial measures.
boards

Cooking / History Jill Norman is a noted chef and the author of The Cook's Book and Herb and Spice.
CKB041000
5.000 in W | 8.000 in H
127mm W | 203mm H

IPG
Frontline Cookbook
Battlefield Recipes from the Second World War
Andy Robertshaw, Valentine Warner
9780752476650
Pub Date: 8/1/12
$23.95
Discount Code: LON
224 pages
Cooking / History
CKB041000
6.000 in W | 9.500 in H |
0.890 lb Wt
152mm W | 241mm H |
404g Wt
Rosie's Riveting Recipes

Comfort Foods & Kitchen Wisdom from 1940s America
Daniela Turudich
Summary
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 recipes-from cooking goodies
for soldiers to re-creating dazzling libations-and 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 budget-proving 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.
9781930064171
Pub Date: 12/1/13
$24.95
Paperback / softback / Daniela Turudich is an avid researcher of historical trends, styles, and fads and the author of the Vintage Living
Trade paperback (US) series, which has been relied upon as sourcebooks by film and television designers, academics and historians,
244 pages and professionals and novices alike. She lives in Long Beach, California.
Cooking / History
CKB041000
Series: Vintage Living
7.000 in W | 9.000 in H |
1.050 lb Wt
178mm W | 229mm H |
476g Wt

IPG
Sweet Invention
A History of Dessert
Michael Krondl
Summary
From the sacred fudge served to India's gods to the ephemeral baklava of Istanbul's harems, the towering sugar
creations of Renaissance Italy, and the exotically scented macarons of twenty-first century Paris, the world's
confectionary arts have not only mirrored social, technological, and political revolutions, they have also, in many
ways, been in their vanguard. Sweet Invention: A History of Dessert captures the stories of sweet makers past
and present from India, the Middle East, Italy, France, Vienna, and the United States, as author Michael Krondl
meets with confectioners around the globe, savoring and exploring the dessert icons of each tradition. Readers
will be tantalized by the rich history of each region's unforgettable desserts and tempted to try their own hand
at a time-honored recipe. A fascinating and rewarding read for any lover of sugar, butter, and cream, Sweet
Invention embraces the pleasures of dessert while unveiling the secular, metaphysical, and even sexual uses
9781556529542 that societies have found for it.
Pub Date: 10/1/11
$24.95
Discount Code: LON
Author Bio
boards Michael Krondl is a food historian and the author of The Taste of Conquest, The Great Little Pumpkin Cookbook,
and Around the American Table. He is an award-winning cooking instructor, food writer, and former chef. His
400 pages
writing credits include Gastronomica, New York Newsday, and Nation's Restaurant News as well as multiple
Cooking / History
CKB041000 contributions to The Oxford Encyclopedia of Food and Drink in America. For more information visit
5.500 in W | 8.500 in H |
www.sweetinvention.net
1.340 lb Wt
140mm W | 216mm H |
608g Wt
Bittersweet
The Story of Sugar
Peter Macinnis
Summary
This social and historical exploration traces the history of sugarcane from its home in New Guinea to
Shakespeare's England. Fascinating sugar lore and anecdotes are included, such as how Queen Elizabeth I
became so partial to hippocras (mulled wine), sugared almonds, and pastilles that her teeth turned completely
black. Explored are the political and sociological impacts of sugar on the world and the tremendous riches
available to the unscrupulous few who grew and sold it. The days of manual processing are described, when
fortunes were built on the backbreaking labor of slaves. The resulting wars and geopolitical shifts that have
shaped the modern world are discussed in detail.
Author Bio
9781865086576 Peter Macinnis is the author of the Science in Action series, which includes Exploring the Environment, The
Pub Date: 5/1/03 Desert Puffin Originals, and The Rain Forest Puffin Originals.
$17.95
Discount Code: LON
216 pages
Cooking / History
CKB041000
5.000 in W | 8.000 in H |
0.500 in T | 0.590 lb Wt
127mm W | 203mm H |
13mm T | 268g Wt

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Cooking Titles

Miss Hope's Teatime Treats

IPG Cooking Spring 2014 - Page 1

Cressida Bell's Cake Design

IPG Cooking Spring 2014 - Page 2

IPG Cooking Spring 2014 - Page 3

Great British Puddings

IPG Cooking Spring 2014 - Page 4

160 pages Author Bio

IPG Cooking Spring 2014 - Page 5

The Smart Guide to Healthy Grilling

IPG Cooking Spring 2014 - Page 6

Food from Your Forest Garden

256 pages Author Bio

Don't Cook the Planet

IPG Cooking Spring 2014 - Page 7

Exploring China: A Culinary Adventure

The Higgidy Cookbook

IPG Cooking Spring 2014 - Page 8

Rick Stein's India

IPG Cooking Spring 2014 - Page 9

Gino's Italian Escape

IPG Cooking Spring 2014 - Page 10

Think! Eat! Act!

Guide to Wild Foods and Useful Plants (2nd Edition)

IPG Cooking Spring 2014 - Page 11

IPG Cooking Spring 2014 - Page 12

The Food Nanny Rescues Dinner

The Food Nanny Rescues Dinner Again!

IPG Cooking Spring 2014 - Page 13

IPG Cooking Spring 2014 - Page 14

The Date Night Cookbook

IPG Cooking Spring 2014 - Page 15

Forget the Lentils

IPG Cooking Spring 2014 - Page 16

An Hour's the Limit

Just Five Ingredients

IPG Cooking Spring 2014 - Page 17

Quick & Easy Pressure Cooker

Slow Cooker Magic

IPG Cooking Spring 2014 - Page 18

The Jamie Oliver Effect

IPG Cooking Spring 2014 - Page 19

The Claire Macdonald Cookbook

Complete Traditional Recipe Book

IPG Cooking Spring 2014 - Page 20

The Duchess of Northumberland's Little Book of Jams, Jellies and

The Duchess of Northumberland's Little Book of Poisons, Potions and

IPG Cooking Spring 2014 - Page 21

From Nature to Plate

IPG Cooking Spring 2014 - Page 22

Lifting the Lid

IPG Cooking Spring 2014 - Page 23

The Macsween Haggis Bible

National Trust Complete Country Cookbook

IPG Cooking Spring 2014 - Page 24

The National Trust Complete Traditional Recipe Book

The National Trust Farmhouse Cookbook

IPG Cooking Spring 2014 - Page 25

Porters English Cookery Bible

The Puffer Cookbook

IPG Cooking Spring 2014 - Page 26

Rick Stein's Guide to the Food Heroes of Britain (2nd Edition)

Claire Macdonald's Simply Seasonal