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HARDIE GRANT BOOKS
AUTUMN 2015 CONTENTS
FOOD & DRINK 05 FASHION, CRAFT & LIFESTYLE 47 BIOGRAPHY, GIFT & HUMOUR 71 KEY BACKLIST 83 CONTACTS 91 ABOUT US 96
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CAKEOLOGY Over 20 sensational step-by-step cake-decorating projects JULIET SEAR There is nothing more impressive than a cake that looks amazing and tastes delicious. In Cakeology, leading cake baker and designer Juliet Sear reveals her secrets to creating show-stopping cakes for every occasion. With clear, step-by-step instructions on piping, stencilling, modelling techniques, air-brushing and more, there is something for both novices and experts alike. Featuring over 20 inspiring projects, including a classic white wedding cake to Christmas snowmen, an easy piñata cake and some edgy taxidermy cakes – which are like nothing you will have seen before – this exciting book is the ultimate guide to contemporary cake design. JULIET SEAR is one of the UK’s leading cake designers, with over 13 years of baking experience. She owns a successful contemporary cake boutique, Fancy Nancy, whose cakes are now stocked at Harvey Nichols and Fortnum & Mason. Juliet’s cake designs regularly appear in the national glossy magazines and have also appeared on TV programmes for Channel 4, BBC, ITV and Sky.
“ I’m not sure yet which is more impressive, Juliet’s decorating skills or how good her cakes taste.” – BUDDY VALASTRO OF CAKE BOSS “ Juliet’s cakes are not only an exquisite vision of fantasy and precision, but a taste explosion of the highest degree.” – FEARNE COTTON, TV AND BBC RADIO 1 PRESENTER “ …practical as well as beautiful…from equipment to detailed techniques, Cakeology will give you cake-decorating ideas for years to come.” – KAREN BARNES, DELICIOUS. MAGAZINE
‘World’s Best dad’ ChoCol ate Mini Bites
JULY £20.00 HARDBACK ISBN 9781784880064 240 PAGES, 247 x 198 mm APPROX. 58,000 WORDS FULL COLOUR PHOTOGRAPHY
‘Hey, it’s George here, Juliet’s son. My mum’s been running a bakery for years now and people always assume I get loads of cake! If I wanted to I could probably go in every day and stuff my face with cupcakes, but we’ve grown up with baking so I guess we’re just used to getting awesome cakes for our birthdays. Anyway, I decided to knock up some mini-chocolate cakes for Dad last Father’s Day. I must admit, having an expert baker for a mum did help, but after I’d made them and realised how easy it was, I knew anyone could make them! So when Mum asked if I’d contribute a recipe to the book, I thought this would be perfect. So here they are: mini chocolate ganache cakes. I added a bit of Dad’s favourite whisky to the ganache and the buttercream, to make them special for him.’ Makes 16–20 mini bites STuff yOu'll nEEd
Equipment:
› › › › › › › ›
5 cm (2 in) round cutter pastry brush rolling pin small, sharp knife 2 side smoothers baking parchment wire cooling rack presentation board or large platter or ice a rectangle cake drum (see pages 182–85)
› Belgian Chocolate Brownie Torte Cake (see page 209) baked in a 25 cm/10 in square tin, split in half
01. Fill the cake with the buttercream of your choice and chill for an hour (I used a whisky-flavoured chocolate buttercream). 02. Once chilled, use the round cutter to cut out 16–20 bite-sized circles of cake (see pic 01 overleaf). T I P › If you find the chocolate cake sticky, dip your cutter in hot boiled water between each cut.
03. Brush each cake with the apricot jam to make them sticky (see pic 02 overleaf).
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Ingredients:
› a little just-boiled apricot jam › icing (confectioners’) sugar, for dusting
› approx. 500 g (1 lb 2 oz) marzipan › Chocolate Pouring Ganache
(1 heaped tablespoon of each is plenty – I used ice blue, tangerine and bitter lemon – see page 188 for recipe or use shop-bought)
(see page 222), flavoured with Dad’s favourite whisky, to taste
› selection of coloured soft-peak
royal icing in piping bags with a No. 2 nozzle
04. Knead the marzipan, then dust the work surface with icing sugar and roll it out to a thin layer of about 2–3 mm (see pic 03 overleaf). Cut out rough shapes large enough to cover the top and sides of your cakes; 15 cm (6 in) squares are good. Lay a piece of marzipan over the top of a cake circle, and smooth down the sides with your fingers. Use side smoothers to neatly press the marzipan against the cake edges fairly firmly, removing any creases (see pic 04 overleaf). Cut around the bottom of the cake’s edge with a sharp knife, smooth again and pat down the top to flatten. Transfer to a piece of baking parchment. Repeat with the remaining squares of marzipan and circles of cake. Leave all of your cakes to set for a few hours or overnight.
PROJECTS
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or use paper, like our world map design here, to pick out one of your dad’s favourite things The Cake:
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FOOD & DRINK 路 7
TURKISH FIRE Street food and barbecue from the wild heart of Turkey SEVTAP YÜCE A celebration of the vibrant food, culture and people of Turkey from passionate native chef Sevtap Yüce. Be transported to the firey, impassioned street food culture at the heart of Turkey’s busy metropolis. With a focus on authentic street food and barbecue, Turkish Fire shows you how to recreate this moreish food in your own kitchen. Covering street food for every meal, along with salads, sides and sweets, Sevtap shows readers how to eat their way through the day, Turkish-style – from spicy Turkish sausage with baked eggs, to melt-in-your-mouth cinnamon and apple parcels. Turkish-born SEVTAP YÜCE trained with international cookbook and television personality Bill Granger at his iconic café ‘bills’. Sevtap’s own café, The Beechwood Café has quickly become a must-visit venue for foodies.
This eggplant dip can be eaten for lunch or dinner. It makes a great accompaniment to your barbecue or kebabs, or you can enjoy it all by itself with some good bread.
Patlıcan Ezmesİ
SMOKED EGGPLANT DIP
1 kg (2 lb 3 oz) eggplants (aubergines) juice of 2 lemons 135 g (5 oz/½ cup) tahini (see note, page 197) 3 garlic cloves, crushed 1 tablespoon sea salt 125 ml (4 fl oz/½ cup) extra virgin olive oil, plus extra for drizzling mint leaves, to garnish pul biber (see note, page 18), for sprinkling
Poke four or five holes in each eggplant, using a sharp knife. Place the eggplant directly over the burner of a gas stove, or on a barbecue grill over a high heat. Turning the eggplants constantly with tongs, cook for about 10 minutes, or until they are soft around the neck. Set aside until cool enough to handle, then peel off and discard the skin. Place the eggplants in a colander and let any bitter juices drain away for a few minutes. Put the eggplants in a food processor with the lemon juice, tahini, garlic, salt and olive oil. Process until smooth. Scoop into a bowl and rest in the refrigerator until required; the dip can be made a few hours or up to a day ahead, to let the flavours combine. Just before serving, drizzle with a little extra olive oil, then garnish with mint leaves and a sprinkling of pul biber. SERVES 4
JULY £25.00 HARDBACK ISBN 9781742708768 240 PAGES, 261 x 212 mm APPROX. 32,000 WORDS FULL COLOUR PHOTOGRAPHY OTHER TITLES BY SEVTAP YÜCE: TURKISH FLAVOURS: RECIPES FROM A SEASIDE CAFÉ ISBN 9781742707884 TURKISH MEZE: SIMPLE, DELICIOUS RECIPES FOR SHARING ISBN 9781742706658
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In Australia it is very hard to get hold of fresh morello cherries, which are a sour cherry variety; they are only really sold frozen or preserved. If anyone knows how I can get fresh sour cherries, do let me know! In Turkey they’re called vis¸ne, and they have a completely different taste and flavour than your ordinary cherries. They are to die for. We make jam from them, we juice them, we make cakes and desserts with them, we make everything you possibly can from them — we just love them.
Vİşnelİ Ekmek
CHERRY BREAD PUDDING
500 g (1 lb 2 oz) morello cherries, pitted (frozen cherries are nicer than the ones sold in jars) 300 g (10½ oz) caster (superfine) sugar 6 slices day-old white bread, each 1 cm (½ inch) thick, crusts trimmed 100 g (3½ oz) butter, melted kaymak (Turkish clotted cream) or thick (double/heavy) cream, to serve 45 g (1½ oz/½ cup) flaked almonds, lightly toasted
Put the cherries (and their liquid, if using cherries from a jar) in a bowl. Mix the sugar through and set aside. Heat the grill (broiler) to high. Grill the bread slices on each side for a few minutes, until they turn golden brown. Brush the melted butter over both sides of the bread. Cut into quarters and arrange on individual serving plates. Put the cherry mixture in a frying pan and gently warm through until the sugar has dissolved. Spoon the cherry mixture on top of the bread slices. Add a dollop of kaymak or cream, scatter the flaked almonds over and serve warm. This pudding is also amazing with plain (Greek-style) yoghurt. Guess what, this way you can have your pudding for breakfast! Afiyet olsun — May you be healthy. To which you may reply, Elinize saglık ˘ — Health to your hands. SERVES 4–6
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FOOD & DRINK 路 9
POSTCARDS FROM MARRAKESH PostCArDs F roM M A r r A k esH
Postcards from Marrakesh is a celebration of the subtle aromas and colourful allure of Morocco. Andy Harris gathers over 250 authentic recipes from the spice stores of the medina to the hustle and bustle of the food stalls, covering all aspects of Moroccan cuisine, from breakfasts and snacks to tagines, roasts and desserts.
Recipes from the heart of Morocco
Breakfasts Salads & Vegetables
BY ANDY HARRIS PHOTOGRAPHY BY DAVID LOFTUS Be inspired by the array of flavours, from the succulent slow-cooked Méchoui lamb, to a restorative Chicken and fennel soup and fragrant Pomegranate sorbet. Featuring stunning photography by David Loftus, Postcards from Marrakesh will transport you to the vibrant and evocative heart of Morocco.
Street Food & Snacks
Savoury Pastries Tagine Roasts Desserts Condiments
A celebration of the subtle aromas and colourful allure of Morocco. Andy Harris gathers over 250 authentic recipes from the spice stores of the medina to the hustle and bustle of the food stalls, covering all aspects of Moroccan cuisine, from breakfasts and snacks to tagines, roasts and desserts. £16.99
Cover illustration by Ryo Takemasa Cover design by MingoMingo.co.uk
A nDy H A r r is Photography by David Loftus
FOOD/DRINK
Be inspired by the array of flavours, from succulent slow-cooked Méchoui lamb, to restorative chicken and fennel soup and fragrant pomegranate sorbet. Featuring stunning photography by David Loftus, Postcards From Marrakesh will transport you to the vibrant and evocative heart of Morocco. PFM_MINI_COVER_FNL.indd 1
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As editor of Jamie Oliver’s jamie magazine, ANDY HARRIS is constantly travelling the globe in search of inspirational food and cooking techniques. DAVID LOFTUS is an award-winning and internationally acclaimed food and lifestyle photographer, who has photographed for chefs including Jamie Oliver, Rachel Khoo and Gennaro Contaldo.
Serves 2 ◆ 300g beef fillet, cut into 4cm pieces ◆ 1 teaspoon harissa (see page 267) ◆ 1 teaspoon ground cumin ◆ 1 tablespoon extra-virgin olive oil, plus extra for grilling ◆ sea salt ◆ freshly ground black pepper ◆ 8 baby onions, peeled ◆ 3 tomatoes, halved ◆ 6 wooden skewers (soaked in water)
JULY £16.99 HARDBACK ISBN 9781784880033 320 PAGES, 210 x 168 mm APPROX. 45,000 WORDS FULL COLOUR PHOTOGRAPHY
Beef, Onion & Tomato Kebabs Place the beef pieces in a large bowl with the Harissa, cumin and olive oil. Season generously with salt and pepper and mix well. Cover with cling film and marinate in the refrigerator for at least 1 hour. Remove the marinated beef from the refrigerator and thread onto the skewers. Place the onions and tomatoes on a barbecue or cast iron griddle pan over a medium heat and cook, basting with a li le olive oil and turning occasionally, for about 10–12 minutes, or until tender. Transfer to a plate, cover with aluminium foil and keep warm.
Add the beef skewers to the barbecue or cast iron griddle pan, and cook over a medium heat. Baste the beef skewers with the remaining marinade and turn occasionally, for about 8–10 minutes, or until tender and cooked. Transfer to two plates and serve with the cooked onion and tomatoes, toasted flatbread and lemon wedges.
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To serve ◆ toasted Arab-style flatbread ◆ lemon wedges
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FOOD & DRINK 路 11
PRUNE BY GABRIELLE HAMILTON From the author of the bestselling Blood, Bones & Butter, comes a stunning cookbook packed with signature recipes from the celebrated New York restaurant Prune. Complete with over 250 recipes, home cooks will find the restaurant’s most requested recipes – try grilled head-on prawns with anchovy butter; bread heels and pan drippings salad; roasted capon on garlic crouton; and Prune’s famous Bloody Mary (plus all 10 variations). There’s even a chapter entitled ‘Garbage’ – smart ways to repurpose foods that might have hit the rubbish bin or stockpot in other restaurant kitchens. Unconventional and honest, in both tone and content, Gabrielle Hamilton’s eagerly anticipated debut cookbook is a welcome expression of the cookbook as we know it. Award-winning chef and author GABRIELLE HAMILTON is the owner and chef at Prune restaurant in New York’s East Village, which she opened in 1999. Gabrielle’s writing has appeared in publications such as The New York Times, GQ and Saveur, and she has had TV appearances on The Martha Stewart Show and Food Network, among others.
JULY £30.00 HARDBACK WITH ELASTIC CLOSURE ISBN 9781743790717 576 PAGES, 254 x 193 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY
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“ There’s no better place to witness the ritual of brunch than this restaurant that causes a sidewalk frenzy on weekend mornings” – ALAIN DUCASSE, CHEF AND AUTHOR “ The words Prune and brunch are synonymous in New York City” – GWYNETH PALTROW, ACTRESS AND AUTHOR
FOOD & DRINK 路 13
MY ITALIAN KITCHEN A feast of family recipes BY LAURA CASSAI In her debut cookbook Laura Cassai breathes new life into one of the world’s most popular and accessible cuisines. Taking the home-style recipes passed down from her Italian nonnas, Laura elevates them with new ingredients and techniques, creating a modern take on Italian cooking that’s perfectly suited to the 21st century. Delight in the rolled gnocchi with porcini mushrooms, caramelised onions and crispy sage; grilled scampi with anchovy butter; or her modern take on the tiramisu – chestnut forest dessert. This is Italian cooking suited to today’s entertaining and lifestyles. LAURA CASSAI lived in Tuscany as a young child and spent the rest of her childhood developing her cooking skills under the watchful eyes of her nonnas. Laura is the youngest contestant to compete in an Australian MasterChef grand final at 19 years of age.
JULY £20.00 HARDBACK ISBN 9781743790021 184 PAGES, 254 x 203 mm APPROX. 32,000 WORDS FULL COLOUR PHOTOGRAPHY
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FOOD & DRINK 路 15
A COOK’S TOUR OF FRANCE Regional French recipes GABRIEL GATÉ Mouthwatering recipes for dishes from France’s renowned cities and regions including Nice, Marseille, Provence, the Loire Valley and Paris. Each Spring, Gabriel Gaté spends two months travelling in his beloved native land, delighting in the outstanding fish and seafood, excellent wines and liqueurs, extraordinary cheeses, unique range of charcuteries, and delicious bread, cakes and pâtisseries which are a constant delight for the French people. Try the Auge Valley chicken casserole from Normandy or the luscious strawberry tart from the Loire Valley – this beautifully illustrated book gathers the best classic recipes from the many regions of France, one of the world’s top destinations for food lovers. GABRIEL GATÉ is a French-trained chef, author, television presenter and cookery teacher. He has worked with some of the finest French chefs, including Alain Senderens at L’Archestrate and under chefs at the renowned fish restaurant in Paris, Prunier. He has authored 22 cookbooks.
JULY £20.00 HARDBACK ISBN 9781743790182 224 PAGES, 240 x 180 mm APPROX. 26,000 WORDS FULL COLOUR PHOTOGRAPHY
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FOOD & DRINK 路 17
KEEPING IT SIMPLE New recipes from the Caravan Chef EVA STOVERN Eva Stovern, aka the Caravan Chef, demonstrates a humble approach to cooking and eating with a wealth of easy-to-follow but satisfying recipes. Eva’s motto is the same whether she’s preparing meals at a campsite or at home: keep it simple, use few utensils, and make it tasty and nutritious. Chapters cover everything from soups and pasta, to seafood and sweet treats, including simple suppers such as mushroom risotto, garlic chicken salad and Eva’s signature ‘berrymisu’ for dessert. Covering all the basics, as well as interesting variations to ensure you never get bored, Keeping It Simple is a must-have cookbook for all travellers and home cooks alike. Having travelled extensively in her caravan, EVA STOVERN knows how to cook delicious, fresh food on the road. She writes extensively for publications on her travel and food experiences, and shares her travel and cooking tips on her own website caravanchef.com.
JULY £14.99 SPIRALBOUND ISBN 9781741174670 128 PAGES, 230 x 200 mm APPROX. 10,000 WORDS FULL COLOUR PHOTOGRAPHY
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JAMES HALLIDAY WINE COMPANION 2016
VARIETAL WINES
The bestselling and definitive guide to Australian wine
A guide to over 100 varieties grown in Australia and their place in the international wine landscape
BY JAMES HALLIDAY
BY JAMES HALLIDAY
Released annually, this is the most authoritative and entertaining guide to Australian wine. The 2016 edition has been completely revised and updated to bring you up-to-the minute information. Halliday shares his extensive knowledge of wine via detailed tasting notes, each of which includes vintage-specific ratings, advice on optimal drinking, as well as alcohol content, price and a value rating. This book will have you sipping the best wine Australia has to offer. Respected wine critic and vigneron JAMES HALLIDAY has a career that spans over 40 years. James is an unmatched authority on every aspect of the wine industry and has written for a variety of publications, winning numerous awards for his journalism. In 2010 he was made a Member of the Order of Australia for his contribution to wine. AUGUST £25.00 PAPERBACK ISBN 9781743790045
766 PAGES, 234 x 153 mm APPROX. 445,000 WORDS TEXT ONLY
From the leading authority on the wine industry, this is the only book to put Australian varietal wines into a world context. Profiling around 130 wine grapes including classic, second tier and alternative varieties, Varietal Wines provides the most up-to-date and comprehensive survey of the varieties currently grown and made in Australia. Including the history of each variety from an international and then Australian point of view, and detailed information on how each wine is made, this is a fascinating book for the wine connoisseur – an essential reference for every player in the wine world.
AUGUST £30.00 HARDBACK ISBN 9781742708607
328 PAGES, 244 x 171 mm APPROX. 94,000 WORDS FULL COLOUR PHOTOGRAPHY
FOOD & DRINK · 19
MARGARET FULTON’S BAKING CLASSICS BY MARGARET FULTON From iconic food writer Margaret Fulton comes this delectable collection of classic baking recipes. Try Margaret’s famously delicious recipes for brandy snaps and honey bun biscuits; her signature cakes such as German apple cake and black forest cherry torte; and buttery, flaky pastries like Greek custard pie and milles feuilles. These recipes are all triple-tested and easy-to-follow, making them ideal for beginner cooks along with more experienced bakers searching for baking perfection. Filled with creations you will love to cook over and over again, this is a cookbook that belongs in every kitchen. With a career spanning more than 50 years, MARGARET FULTON is Australia’s best-known and most-loved cookery writer. The author of 25 cookbooks, Margaret has been awarded the Medal of the Order of Australia and named as one of the National Trust’s 100 Living Australian National Treasures for her contribution to the world of food.
AUGUST £20.00 PAPERBACK ISBN 9781743790007 224 PAGES, 280 x 235 mm APPROX. 44,000 WORDS FULL COLOUR PHOTOGRAPHY OTHER TITLES BY MARGARET FULTON: ENCYCLOPEDIA OF FOOD AND COOKERY – ISBN 9781742705729 MARGARET FULTON: BAKING – ISBN 9781742706306 MARGARET FULTON: CHRISTMAS – ISBN 9781740667739 MARGARET FULTON: FAVOURITES – ISBN 9781740669061 THE MARGARET FULTON COOKBOOK – ISBN 9781740669269
chocolate
TO F F E E CAKE Preheat the oven to 180°C. Grease a 20 cm cake tin and line the base and sides with baking paper.
23
Toffee icing 60 g butter / cup (150 g) firmly packed brown sugar 2 tablespoons golden syrup 1/2 cup (125 ml) cream icing sugar (optional)
Spoon into the prepared tin and bake for 1 1/4 hours or until firm to a light touch. Leave in the tin for 5 minutes, then turn carefully onto a wire rack to cool.
ServeS 6–8
To make the toffee icing, put the butter, brown sugar and syrup into a saucepan. Stir over a gentle heat until the sugar has dissolved. Bring to the boil, reduce the heat immediately
Using an electric mixer, cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour, ground almonds and chocolate.
and simmer, without stirring, for 5 minutes. Remove from the heat and slowly pour in the cream in a steady stream, beating well with a wooden spoon. Leave to cool and thicken. If you prefer a thicker icing, add sufficient sifted icing sugar to give the desired consistency. Spread over the cake and swirl the surface with a spoon. Decorate with extra grated chocolate, if desired.
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125 g butter, softened 2/3 cup (150 g) firmly packed brown sugar 2 eggs 1/2 cup (75 g) self-raising flour 1/2 cup (55 g) ground almonds 75 g dark chocolate, grated, plus extra, to decorate (optional)
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FOOD & DRINK 路 21
EAST Culinary adventures in Southeast Asia LEANNE KITCHEN AND ANTONY SUVALKO Featuring delicious recipes and vibrant location photography, EAST brings to life the flavours, colours, aromas and textures of South East Asia and its mouth-watering food. EAST takes you on a unique food-centric journey from the comfort of your own kitchen to Cambodia, Vietnam, Thailand, Malaysia, Laos, Indonesia and Burma. A thorough exploration and celebration of the food and culture of these diverse areas, their incredible ingredients and flavours, you will discover a vibrant, delicious cuisine that champions seasonal produce, easy-to-find dry goods and is jam-packed with flavour. Lavishly illustrated with drool-worthy food shots and evocative location photography, EAST captures the bold tastes and big colours that make this region a food-lover’s paradise. LEANNE KITCHEN has worked as a chef, food stylist, recipe and travel writer, photographer and editor, with five cookbooks to her credit. ANTONY SUVALKO has owned a successful catering company and has had several successful digital media ventures with food websites and apps. Both have a deep love and fascination for the culture and food of China.
OTHER TITLES BY LEANNE KITCHEN AND ANTONY SUVALKO: THE REAL FOOD OF CHINA – ISBN 9781742705309
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Noodle pancake with stir-fried scallops Cà chua, ot, rau mùi và súp cá This dish was inspired by one we ate in the southwestern province of Yunnan. Fresh, light flavours predominate there, with herbs such as mint, dill and coriander used widely, and influences from local ethnic groups as well as the neighbouring nations of Laos and Vietnam making themselves heard. All these make for a wildly different culinary proposition to ‘mainstream’ Chinese fare. Serves 6
Noodles & Rice
SEPTEMBER £25.00 HARDBACK ISBN 9781742709161 272 PAGES, 253 x 202 mm APPROX. 56,000 WORDS FULL COLOUR PHOTOGRAPHY
INGREDIENTS
FISH & TOMATO STOCK
2 tablespoons ginger, finely shredded 4 garlic cloves, finely sliced 4 small red chillies, halved lengthwise 1 tablespoon sugar 60ml clear rice vinegar, or to taste 2½ tablespoons light soy sauce, or to taste 850g firm ripe tomatoes, coarsely chopped 6 x 150g salmon cutlets 3 spring onions, cut into 1 cm pieces 2 bunches coriander, leaves picked Strained chilli oil, to serve (optional)
1.2kg very ripe tomatoes, coarsely chopped 1.2kg white fish bones 4 spring onions, chopped (optional) Freshly ground black pepper 50 grams butter
To make the stock, put all the ingredients in a saucepan and add
Remove the pan from the heat, cover and set aside for 3–4
2 litres water, or enough to just cover. Bring slowly to a simmer,
minutes, or until the salmon is just cooked through (the cooking
then simmer gently over a low heat for 1 hour, skimming off any
time will depend on the thickness of the cutlets). Add the spring
impurities as they rise to the surface. Strain well without pressing
onions and coriander and stand until the coriander has wilted.
on the solids — the stock should be clear. Let the stock settle
Divide the soup and salmon among six large bowls. Serve with
for 30 minutes, then pour it into a bowl, discarding any cloudy
chilli oil, if using.
solids at the bottom of the stock. Combine the stock, ginger, garlic, chillies, sugar, vinegar and soy
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low heat for 10 minutes to allow the flavours to develop, adding
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extra vinegar or soy sauce to taste. Add the tomatoes and salmon and cook over a low heat for 6 minutes — the liquid should be barely murmuring.
FOOD & DRINK 路 23
Christelle Huet-Gomez Photography by Valéry Guédes
MAGIC CAKES
magic cakes Three Cakes in One!
Three cakes in one! BY CHRISTELLE HUET-GOMEZ What exactly is a magic cake? Well it’s three cakes in one – every cake-lovers dream! The magic of the cake is that you need just one batter to make it. Baked at a low temperature, the cake mixture divides itself into three layers, each with a distinct texture and taste: a dense, moist cake base; a delicate cream filling; and a light and fluffy sponge to top it off. The result is an explosion of textures and moreish flavours like you’ve never seen or tasted before. Magic Cakes shares over 30 sensational recipes, from classic cakes to cheesecakes, brownies, tarts, quiches, and much more. Indulge in a salted butter caramel cake, wow your guests with the spectacular pistachio and morello cherry cake or make your picnic perfect with the magic mustard quiche. So what are you waiting for? Discover the magic for yourself! CHRISTELL HUET-GOMEZ is the face behind French blog iletaitunefoislapatisserie.com (It was once pastry...), which she started to share her experimental baking recipes. She has authored several books on cooking sweet treats.
Pistachio Morello Cherry Serves 8 Preparation: 20 minutes Cooking time: 55 minutes Resting time: 2 hours 4 eggs, separated 135 g (4¾ oz) caster sugar 125 g (4 oz) butter 1 heaped teaspoon pistachio paste (from a specialist grocer) or pistachio flavouring 40 g (1½ oz) ground pistachios 120 g (4 oz) flour 500 ml (17 fl oz) milk at room temperature 200 g (7 oz) morello cherries pinch of salt
Preheat the oven to 150°C (300°F/Gas 2). Beat the egg yolks with the sugar until the mixture whitens. Melt the butter then pour it into the mixture. Add the pistachio paste followed by the ground pistachios, flour and salt. Beat for a few minutes more. Pour in the milk little by little, whisking constantly. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Arrange the morello cherries at the bottom of the cake tin. Pour the batter on top, then smooth with the blade of a knife. Bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly. Before turning it out, leave it to set in the fridge for at least 2 hours. Chef’s tip Decorate with Chantilly cream, crushed pistachios and cherries.
24 cm (9½ in) cake tin, silicone or greased with butter and lined with baking parchment
40 – Tutti frutti
SEPTEMBER £7.99 HARDBACK ISBN 9781784880170 72 PAGES, 190 x 190 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY
Intense Chocolate Easter Cake Serves 8 Preparation: 25 minutes Cooking time: 55 minutes Resting time: 2 hours 4 eggs, separated 80 g (3 oz) caster sugar 70 g (2½ oz) brown sugar 1 tablespoon water 125 g (4 oz) butter 70 g (2½ oz) flour 40 g (1½ oz) unsweetened cocoa powder 500 ml (17 fl oz) milk at room temperature pinch of salt 20 cm (8 in) square cake tin, silicone or greased with butter and lined with baking parchment
Preheat the oven to 150°C (300°F/Gas 2). Beat the egg yolks with the sugar and water until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour, cocoa and salt. Beat for a few minutes more. Pour in the milk little by little, whisking constantly. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the cake tin and smooth with the blade of a knife. Bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled. Chef’s tip For the decoration, make some chocolate flakes with a vegetable peeler. You can also make a whipped chocolate ganache by mixing 100 g (3½ oz) melted dark chocolate, 80 ml (2¾ fl oz) warmed whipping cream and 80 ml (2¾ fl oz) chilled cream. Set aside in the fridge for 2 hours then whip until it thickens.
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SPEAKEASY 200 underground cocktails BENNY ROFF A stylish, Prohibition-style cocktail book with a drink for every taste. Far from shutting down the country’s debauchery (and fun), the Prohibition era of the 1920s gave rise to a proliferation of speakeasies – underground drinking dens. The iconic Sidecar, White Lady, Clover Club and French 75 cocktails, among many others, were created in this dark, smoky and seductive atmosphere. Speakeasy celebrates this exciting gin-soaked, gangster-frolicking era, as it shares 200 cocktails for every taste and mood, from the popular cocktails of the era that live on today to lesser known recipes that will inspire all cocktail lovers. With stylish, 1920s-inspired illustrations throughout and in a great gift format, this is the cocktail book with which to relive the heady golden days. BENNY ROFF trained at the California Culinary Academy and has cooked at Kensington Place in London, Le Bernadin in New York City, and Jardinière in San Francisco. He went on to fall in love with cocktails, conducting extensive empirical research into vodka and taking cocktail recipes to new heights.
SEPTEMBER £12.99 HARDBACK WITH GILDED BOOK BLOCK ISBN 9781743790106 208 PAGES, 176 x 140 mm APPROX. 23,000 WORDS FULL COLOUR ILLUSTRATIONS
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WHIP IT UP! Good food for fun people BY BILLY GREEN Packed with straightforward recipes that don’t compromise on flavour or break the bank with fancy ingredients, Whip It Up! is the perfect first-time cookbook for any aspiring cook. With quirky chapter breakdowns including Breakfast, Frozen Treats, Drinks and even For The Dog, this is easy, awesome food that’s fun to prepare and share with all your friends. Try Billy’s tasty sambal chicken skewers for a quick dinner; French baguette pizza for an easy film night with friends; or his confetti salad – a colourful meal of choice when the swimsuit season is on the horizon and carbs are the enemy! With bright, distinct photos and styling, an edgy graphic design and witty writing style Whip It Up! will not only inspire you to get cooking, but to have fun doing it. BILLY GREEN is the face behind the blog witandvinegar.com, which he started in 2010. Billy is a graphic designer and photographer with a passion for cooking fun, delicious food.
PUMPKIN FLAXSEED DOG TREATS Now I know you’re probably thinking that you could easily go out and buy your dog treats, but you don’t even know what’s in half of them. These things are super easy to throw together and it makes enough to try and make some friends. Brown rice flour is used because a lot of dogs seems to have a reaction to wheat. If that’s not your case go ahead and sub some regular flour in there.
1 T ground flaxseed meal 5-6 T water 2 T all natural, no sugar added, peanut butter 1/2 c pumpkin puree 2 cups brown rice flour
Preheat the oven to 350 F In a medium sized bowl whisk together the flax and 5 tablespoons water, let sit for 2 min. Whisk in peanut butter until smooth, then the pumpkin. Add the flour and stir with a wooden spoon until mixture comes together, use your hands to finish the dough so it comes together in a ball. If it seems too dry add additional tablespoon of water. Roll dough out between two sheets of parchment to 1/4” thickness. Use a cookie cutter or small biscuit cutter to cut out shapes, then place on a parchment lined cookie sheet. Re-roll scraps as needed, you should get anywhere from 24-36 treats depending on the size of the treat. Bake for 30 minutes, until lightly golden and dry to the touch. Let cool completely before giving to your dog.
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VANILLA BUTTERMILK ICE CREAM MAKES 950 ML (1 QUART)
Out of all the ice creams in this chapter, this is the most basic, and possibly my most favourite. It’s my little black dress of ice creams. I know you probably think this is gonna be gross because, straight-up, buttermilk, but it might possibly be something to shout about from rooftops. It’s tangy, not too sweet, and has just the right smack of vanilla. Just promise me you’ll try it, okay?
SEPTEMBER £20.00 HARDBACK ISBN 9781784880026 224 PAGES, 235 x 185 mm APPROX. 20,000 WORDS FULL COLOUR PHOTOGRAPHY
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480 ml (2 cups) double cream (heavy cream) pinch of salt 145 g (2/3 cup) white granulated sugar 1 vanilla pod, split, seeds scraped and reserved 4 egg yolks
In a medium-sized saucepan stir together the cream, salt, and sugar over a low medium heat. Heat just below a simmer and stir to make sure the sugar is dissolved. Add the vanilla pod and seeds to the warm cream and sugar, cover, and steep for 30 minutes. Meanwhile, get your 4 eggs separated, yolks in a large bowl and beaten, whites set aside for whatever your heart desires.
240 ml (1 cup) buttermilk (try to make sure it’s 2% milk fat) 1 teaspoon vanilla extract (1 tablespoon if not using a vanilla bean)
Remove the pod after the 30 minutes, warm the cream up just a little bit more, then slowly pour half of that into the yolks while whisking. We’re tempering the yolk so we have less of a chance of scrambled egg ice cream. Pour the yolk mixture back into the pan and cook over a medium heat, stirring constantly, until the mixture reaches 77°C (170°F)/coats the back of a spoon and holds it’s shape when you run your finger through it. Temperature is easier. Once it hits 77°C (170°F) pour through a fine mesh sieve into a large bowl, preferably something with a spout. Let it cool completely, add the buttermilk and vanilla, and churn according to the manufacturer’s instructions for the ice cream machine.
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ROME Centuries in an Italian kitchen KATIE AND GIANCARLO CALDESI All roads lead to Rome, and all roads in the Eternal City itself lead to a delicious meal. In Rome, Katie and Giancarlo Caldesi unearth the city’s hidden gems – recipes that are centuries-old, as well as new, exciting dishes inspired by Romans from all walks of life. Collaborating with Rome’s best chefs, they share modern Italian recipes – like Sorbetto di Peperone, a fiery hot chilli sorbet – that reflect the heat and colour of this bustling city. As well as all the tantalizing recipes, readers get an authentic insight into the heart of Roman cooking in a chapter dedicated to letting ‘The Romans Speak’ for themselves. Here Katie and Giancarlo interview the wonderful chefs of Rome about what makes this food so special. Set against the stunning backdrop of this historic city, Rome is an impressive, fresh look at Roman cuisine and a keepsake that will transport you to the sumptuous heart of Italy.
Praise for The Amalfi Coast “ Just thumbing through the pages of this Italian cookbook will give you a Mediterranean glow. You won’t know which recipe to cook first as the gorgeous photography pulls you in, page by sun kissed page…And if this stylish, yet friendly, cookbook doesn’t have you reaching for your apron, you’ll surely be reaching for your passport instead.” – JAMIE MAGAZINE
Owners of London’s Caffé Caldesi, Caldesi in Campagna in Bray, and the Marylebone La Cucina Caldesi cooking school, KATIE AND GIANCARLO CALDESI have a passion for Italian food. They have taught alongside some of the biggest names in Italian cuisine, including Gennaro Contaldo, Ursula Ferrigno and Valentina Harris. This is their eighth cookbook.
SEPTEMBER £25.00 HARDBACK ISBN 9781784880040 272 PAGES, 247 x 198 mm APPROX. 48,000 WORDS FULL COLOUR PHOTOGRAPHY
a b b ac c h i o a l l a c ac c i at o R a
Slow-Cooked lamB with garliC, anChovieS and roSemary
T
raditionally this is made with a milk-fed lamb between 20 days and 1 month old. This ensures soft and tender meat. However, as it is difficult to get hold of unless you own your own livestock, we follow the same flavours but use a shoulder of lamb, or use cheaper cuts like knuckle and shank. I like to do this for a lunch and serve it with the Baked Onions on page 00 and Nonna’s Potatoes on page 00. With a good bottle of red wine it feels like a proper Roman feast. Italians enjoy the juices from the pan rather than a gravy but we’ve written a recipe for one as half of our family are English and like our gravy! Any leftover cooked lamb can be used to make meatballs; just follow the recipe for the Polpette di Bollito on page 00 substituting lamb for the beef.
ServeS 6–8 1 medium shoulder of lamb (around 2 kg/4 lb 6 oz) 2 sprigs rosemary (approx. 20 cm/8 in long) 40 g (11/2 oz) anchovy fillets in oil
OTHER TITLES BY KATIE AND GIANCARLO CALDESI: VENICE: RECIPES LOST AND FOUND ISBN 9781742707730 THE AMALFI COAST: A COLLECTION OF ITALIAN RECIPES ISBN 9781742705545
M e t h o d : Allow the lamb to come to
room temperature; this should take around 30 minutes and will ensure the lamb cooks evenly. Cut away any really tough skin from the top; waxy fat is good so you can leave that. Heat the oven to 220°C (430°F/Gas 9). Pull the leaves off the rosemary and discard the stem. Put the anchovies, garlic and rosemary together on a board and chop together until you have a rough paste. Use a sharp knife to spear the lamb in about twenty places and push a pinch of the paste into each small cut. Lay the celery and carrots into the centre of a baking tray to form a trivet for the lamb to sit on; this will keep it out of the water and vinegar in the dish. Rub the lamb all over with salt and place it on top of the vegetables. Pour the vinegar and water into the tray. Wrap the tray tightly in 2 layers of foil and bake in the oven for 10 minutes. Turn the oven down to 170°C (340°F/Gas 5) and roast for 3 hours. After this time remove the foil (carefully as the steam rushes out) and pull the shoulder bone away slightly. The meat around it should give easily, be tender and about to fall off the bone. If it is not done to your liking replace
the foil and put the lamb back into the oven (this can happen if the shoulder is large). Remove the lamb from the roasting pan and set aside on a plate to rest covered in foil and a cloth. To make the gravy, strain the juices from the cooking pan into a medium saucepan through a fine sieve. Let the juices settle and scoop off the fat from the surface with a ladle and discard. Add the red wine to the juices with 300–500 ml (10–17 fl oz) hot water and stir through – how much water you need to add depends on how much liquid you already have from the lamb juices and how much gravy you want to make. Thicken the sauce by mixing the flour and butter together in a separate small saucepan over a gentle heat. Add a little of this mixture, the roux, to the gravy with a whisk and cook the gravy over a medium heat until thickened. If it doesn’t get thick enough after a few minutes, add a little more roux. Season to taste and pour into a warm gravy boat or jug. Put the lamb into a warm serving dish with the gravy on the side. Serve with Baked Onions (page 00). Nonna’s potatoes (page 00) or Potato Gnocchi (see page 00).
2 fat garlic cloves salt 3 celery sticks, halved widthways 2 carrots, halved lengthways 200 ml (7 fl oz) white or red wine vinegar 200 ml (7 fl oz) water
FOR THE gRAvY
100 ml (31/2 fl oz) red wine 25 g (1 oz) butter 20 g (3/4 oz) ‘00’ or plain (allpurpose) flour salt and freshly ground black pepper
P O U L T R Y, M E A T & T H E F I F T H Q U A R T E R
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THE PRODUCE COMPANION From balconies to backyards – the complete guide to growing, pickling and preserving MEREDITH KIRTON AND MANDY SINCLAIR The essential companion for anyone wanting to grow, harvest, cook and preserve their own produce. Delicious, fresh produce need never go to waste with this beautiful gardening and recipe book that focuses on the classic skills of pickling and preserving. Horticulturist Meredith Kirton shares comprehensive notes on cultivation; choice of varieties to extend seasons; the best time to pick your produce; methods of harvesting and how to best keep your home-grown produce fresh and tasting its best. From food writer Mandy Sinclair comes over 100 mouth-watering recipes using your produce, experimenting with syrups, sauces, salsas, pickles, chutneys, pastes, pestos, vinegars, jams, jellies and more, to take your everyday meals to new heights. MEREDITH KIRTON professes a lifelong commitment to gardening and horticulture, with a varied career in writing, garden tour guiding and design. MANDY SINCLAIR is a food writer and home economist with more than 20 years experience in the food industry.
K
SEPTEMBER £20.00 HARDBACK WITH REVERSE QUARTER-BINDING ISBN 9781742709192 352 PAGES, 238 x 185 mm APPROX. 53,000 WORDS FULL COLOUR PHOTOGRAPHY
BEETROOT
The earthy sweetness of beetroot make them a favourite raw, pickled, baked and made inot stews, soups and dips. They come in round (globe) and oblong shapes, as well as white, yellow, orange and target-like patterns called ‘Chioggia’
HOW TO CULTIVATE The seeds of beetroots are called conglomerate seeds, which means that they are a cluster of plants that often need thining. They like a light soil with a slightly acid pH that is fertile yet not freshly manured. The seeds should be sowed direct, but germinate better if they are soaked for a few hours a cup first. They love food, and benefit from regular applications of complete plant food. The moisture level also needs to be kept up, as sudden wet spells can result in splitting roots. They normally take 8 weeks from seed to harvest.
OTHER TITLES BY MEREDITH KIRTON AND MANDY SINCLAIR: GROW HARVEST COOK: 280 RECIPES FROM THE GROUND UP ISBN 9781742706085
See pages 112, 164 and 208 for recipes.
HOW TO HARVEST When your beets get to be about tennis ball size or smaller, they are ready to lift. Dig underneath your beetroot with a garden fork, being careful not to piece the roots but only loosen the soil. Remove the top of the beets by twisting the stems about 5cm above the root, which helps reduce bleeding. These can be eaten as a silverbeet substitute.
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HOW TO STORE
Store beets in dampened peat or cocconut fibre with a small tuft of stalks still attached. Cover completely and leave in a cool, dark place. Young beets can also be frozen and dried. Cook them in boiling water till tender, then rub off the skins. Freeze them either whole or in slices depending on how you like to use them. To reuse, thaw them in the fridge and either add dressing or reboil briefly or bake in the over. To dry, cut them into fine strips, place on an oven tray and cook them in a very low oven, with the door open, for about 8 hours ill they are brittle and chip like.
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A celebration of honest, simple food, from morning to night
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EVERYDAY FEASTS JORGE FERNANDEZ AND RICK WELLS The duo behind the Fernandez & Wells cafés share the recipes that define their philosophy – that the best things in life are simple. Everyday Feasts is a celebration of honest food and bringing people together, from that first morning coffee – discover the art of the perfect brew with expert tips on the best quality beans for maximum flavour – to lunch, teatime, and supper. With inspired chapter breakdowns such as Toast, Eggs, Plates, Bowls and Teatime Treats, these recipes are the perfect antidote to our fast-paced lives. Try the sumptuous chorizo with lentils and poached eggs for a simple supper with friends, or to satisfy that sweet tooth try a slice of the beautifully fragrant, meltin-your-mouth olive oil cake with lemon and rosemary – simple perfection! Set against the vibrant backdrop of London’s Soho, Everyday Feasts exudes the essence of an exciting food scene. JORGE FERNANDEZ and RICK WELLS founded their popular café Fernandez & Wells in 2006, after they met over a cup of coffee and discovered they both shared a vision to create a café that provided a simple menu of quality food and drink served in a space that was both beautiful and welcoming. The cafés now have a cult following, with five locations across London.
Pomegranate and Raspberry Cake
OCTOBER £20.00 HARDBACK ISBN 9781784880118 240 PAGES, 248 x 190 mm APPROX. 40,000 WORDS FULL COLOUR PHOTOGRAPHY
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Serves 12
We sell pomegranate and blood orange juice when it is in season and this is what gave me the inspiration for this cake. We use England Preserves’ raspberry jam (see Stockists on page 000) for the glaze, and the finished result is one of the most impressive cakes we sell!
3 large pomegranates 3 large oranges 1 teaspoon butter 1 teaspoon plain (all-purpose) flour 9 eggs 450 g (1 lb/4½ cups) ground almonds (almond meal) 450 g (1 lb/2 cups) caster (superfine) sugar 1½ tablespoons baking powder 150 g (5 oz) seedless raspberry jam
Cut the pomegranates in half and, over a bowl with the flesh side down, knock the back of the fruit. The seeds will drop into the bowl. Carefully pick through the seeds to make sure none of the pith is present (discard any bits that have fallen in) and set aside. Put the whole oranges into a large heavy-bottomed saucepan of water. Bring to the boil over a high heat, then reduce the heat and simmer for 2½ hours. In the meantime, butter and flour a 28 cm (11 in) round springform baking tin. Carefully remove the oranges from the pan to a plate using a slotted spoon and allow them to cool. Preheat the oven to 180°C (350°F/.Gas 4). Cut the cooled oranges in half, remove any seeds, then place them in a food processor and blitz until you have a smooth paste. Lightly beat the eggs in a large mixing bowl, then add the almonds, sugar, baking powder and orange paste, and half of the pomegranate seeds. Pour the mixture into the prepared tin and bake for approximately 1 hour or until golden in colour and the cake springs back to the touch. Transfer the cake to a wire rack and cool for 30 minutes. Spread the raspberry jam over the top of the cake then allow cool for another 15 minutes. Sprinkle with the remaining pomegranate seeds and serve.
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NEAR & FAR Recipes inspired by home and travel HEIDI SWANSON From the bestselling author of Super Natural Every Day comes 125 delicious vegetarian and whole foods recipes inspired by travels both near and far. Equal parts recipe and travel journal, Near & Far focuses on dishes inspired by Heidi Swanson’s home kitchen in California and her many international travels to diverse cities including Marrakesh, Tokyo, Jaipur, Rome, New Delhi and more. In this deeply personal collection, Heidi turns to the series of dog-eared recipe journals she has kept for years – each filled with newspaper clippings, magazine scraps, photos and receipts to chronicle details she wants to remember. Vegetarian recipes such as carrot and sake salad; rye buttermilk cakes; harissa farro; fresh ginger citrus juice; and brown butter tortelli make use of the healthy, whole foods ingredients and approachable techniques that Heidi is known for. Photographs taken on location around the world – as well as back home in Heidi’s kitchen – reveal the places that inspire her warm and nourishing cooking. HEIDI SWANSON is The New York Times bestselling author of Super Natural Every Day, as well as creator of the award-winning recipe blog 101cookbooks.com, curator of the online boutique shop Quitokeeto, and a celebrated photographer.
OCTOBER £20.00 HARDBACK ISBN 9781743790878 336 PAGES, 246 x 171 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY OTHER TITLES BY HEIDI SWANSON: SUPER NATURAL EVERY DAY ISBN 9781742702056
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THE SUGAR HIT! Sweets that pack a punch!
sweets th at pack a punch!
SARAH COATES Blogger and sweet tooth Sarah Coates injects some joy into your day with her indulgent, kick-ass and inspiring sweet creations. The Sugar Hit! is all about the perks, the pick-me-ups, the cherries-on-top of your day, approaching baking with unabashed joy and totally undisguised greed. If you’re going to be wicked, why not be really wicked? Try Sarah’s ‘like a fat kid loves’ milkshake; salted caramel chocolate crackle; chocolate chip pretzel cookies; or filthy cheat’s jam donut to take that sugar high to a whole new level. Taking readers through simple techniques, Sarah suggests exciting flavour combinations and shows how to achieve maximum results with minimum effort through shortcuts, kitchen hacks and ideas for variations on recipes. Take your baking up a notch with these big flavours, clever tricks and one massive sugar hit! SARAH COATES is the photographer, stylist and recipe writer behind the award-winning blog thesugarhit.com. Sarah’s work has been featured in international publications, including The Huffington Post, Food52 and Design*Sponge.
OCTOBER £16.99 HARDBACK WITH PADDED COVER ISBN 9781743790403 168 PAGES, 215 x 190 mm APPROX. 35,000 WORDS FULL COLOUR PHOTOGRAPHY
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SARA H CO ATE S
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A gastronomic adventure BY LUKE NGUYEN Join acclaimed chef Luke Nguyen as he traverses the culinary landscape of France to discover the flavours, ingredients and dishes that have influenced the cooking in his homeland, Vietnam. From the bustling streets of Paris to the coastal city of Marseilles, Luke meets the chefs and locals to hear their passion for good food and sample their regional specialities. From classics to traditional recipes with a modern twist, Luke learns the secrets behind these much-loved French dishes, and discovers how their flavours have spread to the distant corners of the globe and influenced the flavours in his home country. Luke also shares his interpretations of French-Vietnamese fusion food, from Vietnamese steak tartare and salt and pepper squid, to crispy skin chicken and pan-fried baby sole. Filled with beautiful photography and with a stunning design, Luke Nguyen’s France celebrates the flavours of two of the world’s most respected cuisines. LUKE NGUYEN is a renowned Vietnamese chef, best known for his television series Luke Nguyen’s France which this book ties into, Luke Nguyen’s Vietnam and Luke Nguyen’s Greater Mekong. Luke trained with a number of respected chefs before opening the Red Lantern restaurant, and has written five previous cookbooks.
OCTOBER £30.00 HARDBACK ISBN 9781742707181 320 PAGES, 285 x 215 mm APPROX. 65,000 WORDS FULL COLOUR PHOTOGRAPHY OTHER TITLES BY LUKE NGUYEN: FROM CHINA TO VIETNAM: A FOOD JOURNEY ALONG THE MEKONG RIVER – ISBN 9781742709895 THE FOOD OF VIETNAM – ISBN 9781742706207
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LUKE NGUYEN’S FRANCE
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150 healthy, flavour-packed recipes to make you feel great JANE KENNEDY Guilt-free, delicious food that will leave you feeling fabulous. Jane Kennedy loves food. But, like many of us, she has to watch what she eats in order to ensure she doesn’t grow to the size of a house. In this book, Jane shares over 150 easy-to-follow recipes that are fast, fresh and bursting with flavour that will also make you feel fantastic. These are dishes for everyday at home, for entertaining family and friends, and for those nights when you can’t be bothered to cook and are tempted to head out for that greasy takeaway. Whether you’re after new ideas for brunch, inspired salads to take to work, or comforting classics without the calories, this is your new way of cooking healthy food and finding balance in your diet. JANE KENNEDY has had a long and successful career in television, both in front of and behind the camera, and is currently the casting director at Working Dog film and television company. Her other passion is cooking healthy, delicious food that fits in around her busy work and family schedule, and she has authored several cookbooks.
OCTOBER £20.00 PAPERBACK ISBN 9781743790502 304 PAGES, 297 x 237 mm APPROX. 35,000 WORDS FULL COLOUR PHOTOGRAPHY
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THE BIG BOOK OF FABULOUS FOOD
DRAFT COVER
THE CHAMPAGNE GUIDE 2016-2017 The definitive guide to the Champagne region TYSON STELZER A completely up-to-date edition of this comprehensive guide, which celebrates the craft of champagne creation. In The Champagne Guide 2016-2017, awardwinning wine writer Tyson Stelzer profiles 100 champagne producers – from the smallest growers to the largest houses – and tackles the issues currently facing champagne, such as global warming, excessive yields and the antiqued cru system. More than 400 champagnes of the latest, freshest vintages have been tasted, reviewed and rated, and are assessed independently with honest, eloquent descriptions. This book tells you everything you need to know about how champagne is grown and produced and how to buy, open, serve and store this fizzy-wonder, in a beautiful and definitive package. TYSON STELZER is a multi award-winning wine writer. He was named International Champagne Writer of the Year in The Louis Roederer International Wine Writers’ Awards 2011 and is a regular contributor to more than twelve wine magazines including Decanter, the UK’s most prominent wine magazine.
NOVEMBER £25.00 HARDBACK ISBN 9781743790083 360 PAGES, 244 x 171 mm APPROX. 150,000 WORDS FULL COLOUR PHOTOGRAPHY
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MUG CRUMBLES Ready in 5 minutes in the microwave!
MUG crumbles Ready in 5 minutes in the microwave!
BY CHRISTELLE HUET-GOMEZ Whether you’re after a late night treat, a sweet snack in front of the TV, or a super speedy dinner party dessert that will still impress your guests, Mug Crumbles will have you sorted. With over 30 recipes for delicious crumbles that require minimal effort and time, all you need is five minutes to spare and a serious crumble craving! Prepare an easy fruit mixture (you don’t even need to use scales) and a quick crumble topping, put in the microwave for a few minutes, and zap! You have a heavenly crumble to indulge in all by yourself! From your classic apple crumble; rhubarb and strawberry; and pear and ginger, to flavour combinations that give your taste buds a kick, such as rum and raisin crumble or raspberry and matcha green tea, these recipes will bring new life to your crumble repertoire. CHRISTELL HUET-GOMEZ is the face behind French blog iletaitunefoislapatisserie.com (It was once pastry...), which she started to share her experimental baking recipes. She has authored several books on cooking sweet treats.
NOVEMBER £7.99 HARDBACK ISBN 9781784880224 72 PAGES, 190 x 190 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY OTHER TITLES IN THIS SERIES: MUG CAKES: READY IN 5 MINUTES IN THE MICROWAVE! ISBN 9781742708553 MUG CAKES CHOCOLATE: READY IN 2 MINUTES IN THE MICROWAVE! ISBN 9781784880095
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Christelle Huet-Gomez photography by David Japy
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46 路 FASHION, CRAFT & LIFEST YLE
FASHION, CRAFT & LIFESTYLE
FASHION, CRAFT & LIFEST YLE 路 47
THE TAILORED INTERIOR GREG NATALE Captivating with its content and generous with its advice, this is a celebration of bespoke styling that will inspire both established design professionals and aspiring home decorators. Be inspired by award-winning interior designer Greg Natale’s modern and unique approach to interior spaces with this stunning collection of photographs and design advice. In The Tailored Interior, Greg guides us through the creative process – from finding inspiration and establishing a concept, to layering pieces for contrast and balance, and adding the finishing touches – to help us create our very own spectacular living spaces. With stunning photography by Anton Smart, this book showcases some of the incredible spaces Greg has created. Known for his use of colour and pattern to create a warm, layered effect, Greg reveals the inspirations, experiences and philosophy behind his approach. Award-winning interior designer GREG NATALE has been pioneering the integration of design and decoration for over a decade, focusing on residential, retail and commercial spaces. Greg’s work regularly appears in the likes of Wallpaper*, Vogue Living and Elle Decoration.
SEPTEMBER £30.00 HARDBACK ISBN 9781743790298 256 PAGES, 295 x 235 mm APPROX. 34,500 WORDS FULL COLOUR PHOTOGRAPHY INTERIOR DESIGN
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TIME AFTER TIME Flashback fashion for modern-day play MINNA GILLIGAN A delightful whirlwind of colour, style and eras, this is a must-have for all fashionlovers from icon, artist and illustrator Minna Gilligan. Full of advice and inspiration for creating glamorous, fun and artistic outfits, Time After Time shares Minna’s passion for mixing fashions from the best periods in fashion history. Minna imparts her wisdom on everything from specific eras in fashion to how to shop at thrift stores and combine your vintage finds with current trends. Pull together fabulous outfits for all occasions – flick through the pages to find Minna modelling looks for Date Night, Beauty School Drop-Out, Saturday Night at the Movies and Cherry Bomb. Featuring Minna’s signature artwork and collages throughout, Time After Time is a beautiful colour riot of fashion inspiration and advice that will perk up any fashion-lover’s wardrobe. MINNA GILLIGAN is an artist and illustrator who exhibits around the world. She displays her passion for fashion collecting through her blog MinnaGilligan.com and instagram account (with over 41k followers). Minna contributes to Tavi Gevinson’s magazine, ROOKIE and has worked with clients such as Urban Outfitters, Nasty Gal and ASOS.
SEPTEMBER £16.99 PAPERBACK ISBN 9781743790052 208 PAGES, 240 x 210 mm APPROX. 20,000 WORDS FULL COLOUR PHOTOGRAPHY AND ILLUSTRATIONS FASHION
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“ This thoroughly inspiring book reminds me why I love interacting with the past through fashion and collecting, and encourages me to make something new. Minna Gilligan’s way of organizing culture, fashion, and everything that makes up her world, fascinates me to no end.” – TAVI GEVINSON, BLOGGER, WRITER, EDITOR, ACTRESS AND SINGER
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Traditional home remedies for modern living
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VINEGAR SOCKS KARIN BERNDL AND NICI HOFER Discover the amazing healing properties of nature’s abundance and find drug-free relief with these invaluable at-home solutions. Authors Karin Berndl and Nici Hofer grew up in Austria where the power of natural remedies has been handed down through the generations. Featuring over 40 of their simple home remedies, learn the natural way to cure fevers, sinusitis, sore throat, bronchitis and even bee stings! Using everyday, store cupboard ingredients, these recipes can be easily created at home. So get ready for the unexpected – find out why wearing vinegar soaked socks lowers fever, stimulates blood flow and mobilises the immune system; how wearing a horseradish necklace will cure your cold and how a simple onion hat is the answer to an ear infection. Beautifully photographed and designed, Vinegar Socks is the only book you’ll need all year round to ensure you’ll stay in perfect health KARIN BERNDL and NICI HOFER lived apart in Austria (both in their vinegar socks and occasionally curd-lined) before they finally met in London, where they have worked together on an array of projects in advertising, photography and illustration ever since.
HOMEMADE APPLE CIDER VINEGAR An all-rounder
It’s possible to make vinegar from any fruit containing sugar, but apple cider vinegar is a favourite and is highly praised by Austrian’s for its healing benefits. The following recipe will give you a low acidity apple cider vinegar. The shelf life of vinegar is so long, that you probably will have consumed it, before it goes off. – KARIN
THINGS YOU’LL NEED
G E T S TA R T E D
2–3 apples, cut into small pieces
Add the apple chunks to a sterilized jar, then add enough water to fill the jar. Stir in the honey. Cover the jar with a piece of cloth and secure. Leave in a warm, dark, dry place.
(include peel and core) 2 x 1 litre (34 fl oz) wide-necked glass jars approx. 600 ml (20 fl oz/2½ cups) water, at room temperature, enough to fill a jar 2 tablespoons honey cheesecloth or fine muslin piece of string, or a rubber band
WHY IT WORKS It is rich in natural enzymes and supports our natural bodily functions. It breaks up mucus, aids metabolism and increases the body’s uptake of important minerals and nutrients from our food. It improves digestion and blood circulation. It’s also anti-inflammatory, antibacterial, supports wound healing, prevents the spread of putrefactive bacteria in the gut, improves kidney performance and tightens tissue and skin. And it’s a sublime hair conditioner!
After about two weeks, the water will start to become cloudy and a bubbly foam will appear on the surface. This is alcoholic fermentation taking place as natural sugars change into alcohol. If the apple pieces sink to the bottom, strain out the solution into a jar and store the liquid covered, with the cloth, as before, for a further 4-6 weeks (light will slow or kill vinegar production). The alcohol will now start to convert into acetic acid through acid fermentation and a white, gelatinous layer will form on the surface. This is called ‘the mother of vinegar’ and is made up of vinegar bacteria and cellulose – perfectly fine for consumption – which makes the vinegar more wholesome. Colour changes and cloudy deposits occur naturally in un-pasteurized vinegar. Start tasting your vinegar regularly after 4-6 weeks. If an alcoholic smell remains, leave the vinegar for a while longer and taste repeatedly until all the alcohol has been converted into vinegar (filter if desired). Bottle and close tightly with a non-corrosive lid. Keep the mother of vinegar and add to unprocessed, unpasteurised, organic apple cider for example to accelerate the process for future stronger batches.
VINEGAR SOCKS
OCTOBER £12.99 HARDBACK ISBN 9781784880149 112 PAGES, 205 x 205 mm APPROX. 22,000 WORDS FULL COLOUR PHOTOGRAPHY HEALTH
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The illustrated world of a fashion icon MEGAN HESS A beautifully illustrated curated history of the fashion power house Chanel, through 100 of the brand’s key moments and iconic pieces. Coco Chanel is a compilation of Megan Hess’ stunning illustrations of the 100 most quintessential moments through Chanel’s history, from Coco’s incredible life, to the impact of Karl Lagerfeld as creative director of the brand, and the incredible items that have become fashion icons – the little black dress, the classic tweed jacket, the luxurious bags, alluring jewellery and, of course, the renowned Chanel No. 5 perfume. Interspersed with anecdotes and famous quotes from Coco herself, Karl Lagerfeld and other key fashion icons, this book is an elegant and immersive celebration of the moments that shaped Coco and the iconic Chanel brand – and how Coco Chanel, in turn, has shaped the fashion landscape of the twentieth century. Renowned illustrator MEGAN HESS has many high-profile clients including Chanel, Christian Dior, and Tiffany & Co. and she is the illustrator of choice for Sex and the City author Candace Bushnell. This is Megan’s third book.
OCTOBER £12.99 HARDBACK WITH GILDED BOOK BLOCK ISBN 9781743790663 208 PAGES, 217 x 147 mm APPROX. 10,000 WORDS FULL COLOUR ILLUSTRATIONS FASHION OTHER TITLES BY MEGAN HESS: THE DRESS: 100 ICONIC MOMENTS IN FASHION ISBN 9781742708232 FASHION HOUSE: ILLUSTRATED INTERIORS FROM THE ICONS OF STYLE (MINI EDITION) ISBN 9781742708928
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The art of male grooming
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MAN-MADE DAN JONES ILLUSTRATIONS BY LIBBY VANDERPLOEG With the rise of perfectly-preened male celebs, online dating and the dreaded selfie-stick, every man worth his salt wants to looks his best. Male grooming is no longer about being vain: it’s essential. A real man has a stylish haircut, conditions his beard, maniscapes, moisturises, wears decent shoes, takes the right vitamins and is probably hitting the gym right now to hone his physique. Feeling confused? Fear not, because Dan Jones is here to guide you through everything you ever needed to know about personal grooming. From man-buns and moustaches, to eye cream, facials and buying a decent suit, this is a dapper DIY guide for all men, from teens to dads, who want to look their best all year round. DAN JONES is a journalist and editor living in London. Formerly the shopping editor at i-D magazine, Time Out’s Shopping & Style editor, and most recently Senior Men’s Editor at ASOS, Dan is currently a style consultant, working with brands like Topman and Swatch, and publishers like Conde Nast. This is Dan’s second book. LIBBY VANDERPLOEG is an illustrator and designer. She lives in Brooklyn, NYC.
OCTOBER £12.00 HARDBACK ISBN 9781784880132 160 PAGES, 185 x 135 mm APPROX. 20,000 WORDS FULL COLOUR ILLUSTRATIONS GROOMING/STYLE
M AN M A DE
Mr D a v i d Ly n c h Lofty, handsome and impossibly weird, David Lynch is much more than the
OTHER TITLES BY DAN JONES: THE MIXER’S MANUAL: THE COCKTAIL BIBLE FOR SERIOUS DRINKERS ISBN 9781742707747
lauded film director who lays bare the oddities of small town life; he’s an artist, musician, coffee bean peddler and silent nightclub designer. His trademark look – black suit and simple white shirt – is topped off with a silvery grey peak of wonderfully wavy hair. 56 MM_Blad1_v3.indd 16-17
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36 seriously cool how-to projects on style, nail art, blogging and more JESS AND STEF DADON From globe-trotting bloggers Jess and Stef Dadon comes a must-have, fashion-packed book full of on-trend inspiration, advice and projects. With 36 how-to projects, on everything from beauty and nail art, to festival style, daily outfit inspiration, blogging, social media and more, Jess and Stef reveal everything (well, everything fun) a woman just out of her teens needs to know about how to live and how to do it with killer style. Learn how to take the perfect selfie, nail your nail art, plan the hottest summer wardrobe and become the next blogging superstar. With bonus sections including quizzes to work out your blogging niche, insider beauty tricks, random food combos and a festival packing list, #HowTwoLive is the only book you’ll need to make sure you’re living and breathing the hottest trends in fashion and beauty. JESS AND STEF DADON are the sisters behind the hugely successful fashion blog HowTwoLive. com, where they document their fashion adventures, travels and inspirational mirrorimage outfits. They have 112k followers on instagram and 20k on Facebook.
OCTOBER £12.99 HARDBACK ISBN 9781741174892 128 PAGES, 180 x 160 mm APPROX. 12,000 WORDS FULL COLOUR PHOTOGRAPHY FASHION/BEAUTY
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#HOWTWOLIVE
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KIT KEMP Following on from the hugely successful A Living Space, Kit Kemp is back with another stunning interiors book that presents her signature style and ever-changing approach to design. As always, Kit brings life and interest to the rooms she styles and avoids taking design too seriously, playing with scale, colour and pattern to create personal, handcrafted spaces. Featuring the inspiration behind her effortlessly stylish rooms and buildings, this book provides real insight into the way Kit approaches a room and the success she achieves with each space. Also exploring her collaborations with artists, this is an intriguing look at Kit’s way of styling – an intoxicating mix of contemporary and antique elements, a playful approach to fabrics and colour, and an individual eye for art. Every room that Kit breathes life into has a story to tell. Award-winning interior designer KIT KEMP is known for her stylish and witty interiors. With her husband Tim, she owns Firmdale, a group of luxury hotels in London and New York, including the recent Ham Yard Hotel in Soho. Kit has collaborated with Anthropologie, Wedgwood, Chelsea Textiles, Christopher Farr and more to produce a range of products.
NOVEMBER £30.00 HARDBACK ISBN 9781784880125 256 PAGES, 305 x 225 mm APPROX. 16,000 WORDS FULL COLOUR PHOTOGRAPHY INTERIOR DESIGN OTHER TITLES BY KIT KEMP: A LIVING SPACE ISBN 9781742703930
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EVERY ROOM TELLS A STORY
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London, Tokyo, Paris, Madrid, Melbourne, New York GIUSEPPE SANTAMARIA A photographic street-style journal capturing the most stylish women around the globe. In his follow-up to the successful Men In This Town, photographer, art director and blogger Giuseppe Santamaria brings together a unique photographic collection showcasing the most stylish women on the streets of London, Hong Kong, Paris, Madrid, Melbourne and New York. Giuseppe has crossed the globe to seek out everyday women whose strong, confident dress sense speaks volumes about who they are and the cities they live in. Alongside striking images snapped on the streets, Giuseppe profiles a handful of women with sartorial flair, who reveal the inspirations for their distinct fashion choices and their thoughts on the modern-day fashion landscape. Photographer GIUSEPPE SANTAMARIA documents his work on his blogs meninthistown.com and womeninthistown.com, which have a dedicated following in appreciation of his particular understanding of street style. Giuseppe also has a regular street style column on Details.com and contributes to various global fashion publications.
NOVEMBER 拢12.99 HARDBACK ISBN 9781743790205 256 PAGES, 194 x 130 mm APPROX. 6,000 WORDS FULL COLOUR PHOTOGRAPHY FASHION/PHOTOGRAPHY OTHER TITLES BY GIUSEPPE SANTAMARIA: MEN IN THIS TOWN: LONDON, TOKYO, SYDNEY, MILAN, NEW YORK ISBN 9781742707815
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WOMEN IN THIS TOWN
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Grow, make & do projects to connect with nature every day
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365 NATURE ANNA CARLILE This beautifully produced book reveals the ways we can weave creativity, the environment and ‘wild’ fun into our everyday lives. Whether you live in a flat or a mansion, have a small patch of urban greenery or an expansive back garden, 365 Nature is committed to ensuring you are able to connect to the great outdoors. It features 52 inspiring projects and activities – one for every week of the year – from sprouting your own seeds and building a birdhouse, to fashioning a dream catcher or making your own herbal teas. Easy-to-follow, step-by-step instructions make total immersion in nature simple. Make a kite and go fly it; weave your own basket; make natural body creams; or let the sky be your playground and the cottonball clouds your playmates. 365 Nature is your ticket to unhurried, unstructured, unencumbered connection. So, go on, throw open the doors, and let nature in. ANNA CARLILE founded Viola Design, a unique communication design studio committed to sustainability, and regularly speaks at international conferences and forums on environmentally sustainable design. She has developed a diverse eco-design portfolio with clients including the Earthwatch Institute, Green Peace and the Environmental Protection Agency.
NOVEMBER £25.00 HARDBACK ISBN 9781741174649 288 PAGES, 260 x 190 mm APPROX. 34,000 WORDS FULL COLOUR PHOTOGRAPHY CRAFT
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S PRING
Plant propagation Plant propagation is the process of creating new plants from a variety of sources: seeds, cuttings, bulbs and other plant parts. Cus rem res esto omni volorem idipsam nonsendi accus, con consecaecus verem. Growing your own plants from seeds or cuttings is simple and inexpensive, and a lovely way to share your garden with friends.
Gather
Growing your own plants from seeds or cuttings is simple and inexpensive, and a lovely way to share your garden with friends.
Empty egg carton / small amount of fine and crumbly mature compost or quality seed-raising mix / seeds / newspaper / watering can
Many plants grow easily from cuttings such as succulents, geraniums and a variety of ornamental and edible shrubs. Simply take a cutting from the tip of the plant about 10cm long, remove the lower leaves to allow the plant to give more energy to new root growth, and plant in a container with sufficient soil. You can dip the cutting in seaweed fertiliser or rooting hormone, however this is not essential. Not all plant cuttings will take, however it’s best to just give it a go- nature is incredibly forgiving and generous.
What to do Fill the empty egg carton with your compost or seed-raising mix Plant your seeds in the soil, deeper for larger seeds and closer to the surface for smaller seeds Water gently and not too much, keeping the soil moist but not saturated
A variety of household items can be used as plant propagation containers including egg shells and cartons, toilet paper rolls and newspaper. These will all biodegrade into your soil when you plant out your seedlings, and reduce ‘transplant shock’. Growing your own plants from seed is a great activity for kids, both teaching them how to care for young plants and engaging them in the miracle of new life.
Place on newspaper in a light and protected location, but not in direct sunlight as this can burn your delicate young seedlings Continue to water as needed Once your seedlings have grown their adult leaves, gently break off one egg cup at a time and plant into your garden
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50 of the best nail art designs from WAH Nails
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NAILS FOREVER SHARMADEAN REID Sharmadean Reid shares 50 of her most popular nail art designs, as requested at her hip WAH Nails salons. This is the only nail art book you will ever need. Featuring simple projects like leopard print and half-moons to bold camouflage, ’90s hip-hop, tartan, Mexican skull and more, there’s a whole host of nail designs at your fingertips. Learn what tools you’ll need and the basic techniques of how to prep and finish your nails. Filled with step-by-step instructions and cheats’ techniques on how to make your nails pop, Nails Forever will ensure you’re super cool all year round, from your fingers to your toes. SHARMADEAN REID opened WAH Nails in East London in 2009. WAH Nails has been widely recognised by the media, including Vogue, Grazia and The New York Times. They’ve grown from a team of two to twenty and have now launched their own range of WAH London products, stocked in Boots.
ORANGE ! OURS TO STRIPES THE COL TIGER SWITCH FANCY TOP TIP: CK IF YOU AND BLA
Zebra
Unleash your wild side with zebraprint nails. This simple design is striking and effective.
Christina
YOU WILL NEED > • white nail polish • black nail striper HOW TO > Step 1. Paint your nails with the white base colour. Allow to dry. Step 2. Using the black striper, start at the base of the nail and paint evenly spaced stripes in black, from the left side of the nail to the centre. To do this, press down heavily on the brush as you begin at the edge of the nail, gradually releasing the pressure as you reach the centre. This will create a triangular-shaped line.
I’m 19 and I work in fashion styling. My fave record right now is Vybez Kartel “You Mi Need”. When I first got WAH’d I got a gold/glitter/ Zebra print and I was buzzing for a week LOL... My style is half hipster, half hood: gold chains with paisley print, space prints, gold Minx nails, black and white and gold, stripes and maybe a bit more gold! Weird fact: as a child, I actually lived next door to the WAH BO$$ Lady, Sharmadean, back in Wolverhampton.
Step 3. Work your way to the tip of the nail to produce three or four evenly spaced stripes. Step 4. Repeat on the right side of the nail, filling the gaps created by the lines just painted. Step 5. Gawp at your seriously cute nails!
NOVEMBER £5.99 HARDBACK ISBN 9781784880194 128 PAGES, 153 x 136 mm APPROX. 10,000 WORDS FULL COLOUR PHOTOGRAPHY BEAUTY
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We love Pendleton clothing and blankets! The traditional Indian woven fabric patterns lend themselves perfectly to nail designs with their bright colours and bold prints. Choose an ombre of colours from a simial family, but be sure to include a turquoise colour for a true Native American feel.
YO U W ILL NEED
· nude nail polish . yellow polish . red polish · purple polish · turquoise polish · black striper
Repeat similar, but designs on each nail. Just make sure they’re symmetrical.
Paint your base colour nude and allow it to dry. Starting from the middle of the nail, make horizontal lines using your coloured polishes. Work your way through the spectrum of colours so that they mirror each other from the top and bottom of the nail.
NAVAJO STEP 4
From the corners of each nail make thin ‘V’ shapes which frame the nail and black them out with the striper.
THE FUL L SET !
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DJA NG
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STEP 5
OTHER TITLES BY SHARMADEAN REID: THE WAH NAILS BOOK OF NAIL ART: FEATURING 25 COOL NAIL ART PROJECTS TO DO AT HOME ISBN 9781742703206
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For the Native American style designs you will need a black striper. Using the background stripes as a guideline, make little triangle shapes starting from the middle of the nail and working your way out.
ST E P 3
Emphasise the triangles by blacking the spaces between each one.
I’m Django Chan-Reeves and I’m 20 years old from Hoxton. I do commercial work and acting but generally I just enjoy having a good time. My fave club varies on what I dress up as and attitude I’m wearing that evening, but I definitely love roaming around London. It’s one of my fave places in the world - mega fun. In an ideal world, the music industry will re-invent the Spice Girls so I can be Chinese Five-Spice.
07/02/2015 16:39
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KATY HOLDER Style your home or next big occasion with ease, with these beautiful and creative yet affordable projects. In Styling Made Simple, experienced stylist Katy Holder shares her inspiring ideas to help you style your home or next big occasion, using affordable, easy-to-find materials and simple techniques. Divided into two sections, the ‘Styling With...’ chapter shares original projects for around the home, using materials such as wood, twigs, jars, twine, enamel cups, wrapping paper and luggage tags. The ‘Celebrations’ chapter focuses on specific occasions, including birthdays, weddings, mother’s day, Easter, Halloween and Christmas. With step-by-step instructions and photographs for each project, Styling Made Simple shows you that beautiful styling is easily achievable. With a long and successful career as a food writer and stylist, KATY HOLDER is passionate about finding new and interesting styling ideas for work, home and play. She currently writes for various global publications, including marie claire.
NOVEMBER £18.99 PAPERBACK ISBN 9781741174915 192 PAGES, 255 x 210 mm APPROX. 15,000 WORDS FULL COLOUR PHOTOGRAPHY CRAFT OTHER TITLES BY KATY HOLDER: A MOVEABLE FEAST: DELICIOUS FOOD TO TAKE WITH YOU ISBN 9781741174618 HUNGRY CAMPERS COOKBOOK: FRESH, HEALTHY AND EASY RECIPES TO COOK ON YOUR NEXT CAMPING TRIP ISBN 9781741174243
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STYLING MADE SIMPLE
Styling made simple Katy Holder
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THE GARDEN OF EARTHLY DELIGHTS
FULL COLOUR
An exotic colouring book for grown-ups
A colouring book for grown-ups
ADRIANA PICKER
GEORGIA PERRY
A stunning colouring book for adults featuring beautiful botanical illustrations.
Explore your creativity with this adult colouring book of bold geometric patterns.
Take a journey through The Garden of Earthly Delights and revel in the intricate detail of Adriana Picker’s illustrations as you personalise them with colour and creativity. With nature’s beauty just waiting to be brought to life on the page, add colour and your own line drawings to these exquisite illustrations and develop each page into your own work of art. This is an inspirational book for all lovers of fine art and for fans of the therapeutic activity of colouring and drawing.
With a variety of complex and simple patterns and shapes, from geometric to modern botanical, lettering to abstract people, Full Colour shares striking and modern designs that are sure to match every mood and creative urge. Unwind, relax and bring creativity back into your everyday life as you colour – Full Colour offers a new range of unique illustrations to put your own touch to and enjoy endless hours of entertainment.
ADRIANA PICKER is a commercial illustrator, working across the publishing, motion picture and advertising industries. Her clients include Real Living Magazine and brands such as Absolut Vodka, and she has worked as costume illustrator for feature films including The Great Gatsby.
NOVEMBER £9.99 PAPERBACK ISBN 9781743790953 96 PAGES, 250 x 250 mm
BLACK AND WHITE ILLUSTRATIONS GIFT/CRAFT
GEORGIA PERRY is a graphic designer and artist whose work combines illustrations, graphic design and fine art. She has worked with clients such as ASOS, Adidas and McDonalds and agencies such as Saatchi and Saatchi.
DECEMBER £9.99 PAPERBACK ISBN 9781743790939 128 PAGES, 295 x 230 mm
BLACK AND WHITE ILLUSTRATIONS GIFT/CRAFT
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NICE NOSING YOU For the love of life, dogs and photography BY ELKE VOGELSANG
Nice Nosing You For the love of life, dogs and photography
ElkE Vog E lsa n g
Acclaimed animal photographer Elke Vogelsang shares her expressive portraits of her much-loved dogs, Noodles, Scout and Ioli. One year on Christmas day, Elke’s husband Carsten collapsed in the bathtub after suffering a major brain haemorrhage. Discovered by the dogs at a crucial time, he was rushed to hospital and the months immediately following were filled with much uncertainty. In order to aid his recovery Elke started taking photos of their dogs to show Carsten each day. Over the next year as Carsten slowly recovered, Elke’s project became an obsession. Gathered here in a stunning collection, Elke’s photographs are captioned with inspiring quotes throughout, and for budding photograpers there are technical tips and advice at the back of the book – this is truly a collection to treasure. ELKE VOGELSANG is a photographer specialising in animal portraits. Her images have featured in publications across the globe, including the Daily Mail and The Huffington Post.
SEPTEMBER £14.99 HARDBACK ISBN 9781784880057 160 PAGES, 180 x 270 mm APPROX. 11,000 WORDS FULL COLOUR PHOTOGRAPHY GIFT/PETS/PHOTOGRAPHY
Introduction brain haemorrhage due to a ruptured aneurysm. Most people don’t survive such a heavy bleeding as this one.
This book is a declaration of love and gratitude to three Spanish rescue dogs who joined our family, saved their owner’s life and changed our whole lives for the better.
The following days, weeks and even months were marked by trembling uncertainty and waiting long hours in the hospital. After several operations and two weeks in the artificial coma, Carsten was not in a perilous condition any more and they slowly woke him up. This took a few days, however contrary to the expectations of many, he had survived. We had managed to overcome this hurdle, but still nobody could tell me anything about the outcome of this and whether he could recuperate or live a normal life again. We had no idea what damage the haemorrhage and the resulting strokes had done. One of the first questions he could answer was the names of our dogs. When asked how many dogs we had, the answers varied from one to ten, but he got the names right instantly. When he was finally awake, he had no short-term memory at all for several weeks. He also had no idea what year it was or where he was. He had the most creative but weird answers to my questions.
Welcome to our little world and our story. My obsession with photography started when my husband, Carsten, fell seriously ill. On Christmas Day, 2009, the dogs (in those days it was only Noodles and Scout) suddenly started barking, whining and howling. At first I thought there was something going on outside that troubled them and as I was busy, I tried to ignore them. Then they started to get agitated. That’s when I realized something must be seriously wrong. When I let them out of the room to see what had alarmed them, they ran to the bathroom door. We found Carsten unconscious in the bathtub. If we had found him only minutes later he would have drowned as his body had blocked the drain and he was already gargling water. When the ambulance arrived I told the emergency doctor about a severe headache Carsten had suffered a few weeks before. The doctor looked very concerned. He checked for my husband’s vital signs and informed his colleagues via his mobile that the patient was ‘moribund’. Carsten was rushed to the hospital immediately. They told me in a concerned voice that they had put him into an artificial coma and I couldn’t do anything. I should go home, be patient and hope for the best. The diagnosis was a severe nice nosing you / 6
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Once abandoned and sentenced to death, then rescued and adopted, now life-savers themselves and beloved family members . . .
7 / nice nosing you
So, during those weeks of uncertainty, in order to try to retain normality as far as possible and to have a creative outlet to cope with the nerve-wracking pressure, I decided to proceed with ‘a picture a day’ project. This meant producing something like a photographic diary for my husband while he was in a coma and in hospital by taking at least one picture a day.
“ Elke Vogelsang has taken dog portraits to a new level.” – THE HUFFINGTON POST “ Her wonderfully expressive photographs capture the beauty and character of her animals.” – THE DAILY TELEGRAPH
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ZOMBIE MCCROMBIE From an overturned Kombi MICHAEL WARD ILLUSTRATED BY GYPSY TAYLOR An adults-only parody of the enduringly popular children’s book Hairy Maclary From Donaldson’s Dairy by Lynley Dodd. Zombie McCrombie (from an overturned Kombi) and his zombie dog pals Montague Klutz (trailing his guts) and Benedict Wise (enshrouded by flies), roam the empty streets, sniffing the wind for bones they might gnaw... with a hilarious outcome! Illustrated throughout with terrifying and comical watercolour characters, this storybook is unlike any other!* (*You should probably avoid reading this to your children...) MICHAEL WARD is a comedy writer best known for his work on Shaun Micallef’s Mad as Hell and Talkin’ ‘Bout Your Generation. GYPSY TAYLOR is a designer and illustrator who works in film, TV, theatre and animation. She has worked as a costume illustrator and designer for a variety of films including The Chronicles of Narnia, and illustrates Wendy Harmer’s Pearlie children’s series.
SEPTEMBER £9.99 HARDBACK ISBN 9781743790175 36 PAGES, 173 x 230 mm APPROX. 400 WORDS FULL COLOUR ILLUSTRATIONS HUMOUR
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ALL THE DOGS IN THE WORLD JESSE HUNTER A delightful collection of photographs to put a smile on any dog-lover’s face. Photographer Jesse Hunter embarked on a global photographic adventure to capture the world in his own unique way. For 650 days he travelled across 44 countries, on 6 continents – always armed with his camera and with his eyes open to new, interesting and intriguing sights. As he hopped from country to country, Jesse couldn’t help but be charmed by beguiling dogs and puppies happily ensconced in daily life. Whether trawling Moroccan markets or discovering hidden alleyways in Greece, Jesse came across hundreds of waggly-tailed canines just begging to be photographed. All the Dogs in the World is a cute, endearing and uplifting collection of his discoveries, and a beautiful snapshot of the curious lives of dogs everywhere. JESSE HUNTER is a designer and photographer. In 2012 Jesse’s All the Love in the World imagery was awarded ‘Best in Show’ in the Annual Peace Project Exhibition in the USA.
OCTOBER £8.99 HARDBACK ISBN 9781743790496 160 PAGES, 155 x 155 mm APPROX. 1,000 WORDS FULL COLOUR PHOTOGRAPHY GIFT/PETS OTHER TITLES BY JESSE HUNTER: ALL THE LOVE IN THE WORLD ISBN 9781742705941 ALL THE HAPPINESS IN THE WORLD ISBN 9781742706962 ALL THE CATS IN THE WORLD ISBN 9781742707976
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MONEY, PIZZA, RESPECT The funniest book you will ever read JOSH ‘THE FAT JEW’ OSTROVSKY A loosely autobiographical account of how Josh ‘The Fat Jew’ Ostrovsky went from teaching homeless people ‘SoulCycle’ classes on parked Citi Bikes to the instagram sensation we see today, with over 4 million followers. For anyone on instagram, The Fat Jew (@thefatjewish) is pretty much essential following: hilarious posts several times a day, which are laugh-out-loud funny. Money, Pizza, Respect is the best of his instagram feed (alongside stacks of new material, of course) with a mix of hilarious, heartwarming and terrifying stories from his life. Read about the time he got drunk with Sharon Stone in Cannes, and how he ended up on a rich Saudi’s yacht with a live ostrich. With an army of followers on social media that often border on fanatical and creepy, JOSH OSTROVSKY is a rising star whose back-up plan is to marry Suri Cruise when she’s of legal consenting age. His Cavalier King Charles Spaniel dog Toast (also a social media sensation with 234k followers on instagram, @toastmeetsworld), has recently made it as the star of sunglasses designer Karen Walker’s Spring/Summer 2015 advertising campaign.
OCTOBER £12.99 HARDBACK ISBN 9781784880187 224 PAGES, 232 x 187 mm NO RIGHTS AVAILABLE TEXT WITH PHOTOGRAPHY THROUGHOUT HUMOUR/BIOGRAPHY
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PUNNY ANIMALS HARDIE GRANT Animal puns have become the internet’s latest obsession! Here we bring the online offline with a collection of the best animal puns, set against cute full colour photographs. Prepare to chuckle, groan, and coo over these hilarious, adorable and sometimes sigh-able puns and pictures! Some of these may be the sealiest things you’ve ever heard but they will turtley get you laughing!
OCTOBER £4.99 HARDBACK ISBN 9781784880293 48 PAGES, 150 x 203 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY GIFT/HUMOUR
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STOP BEING SUCH
TOUCAN PLAY
A PIG.
AT THAT GAME.
THIS TIME, I WALNUT FAIL
THIS GRASS TASTES
TO CRACK THIS NUT.
UDDERLY AMAZING!
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CHASING SHADOWS The life and death of Peter Roebuck TIM LANE AND ELLIOT CARTLEDGE A fascinating investigation into the life and death of one of the most controversial figures in cricket history, Peter Roebuck. Chasing Shadows is the revealing story of a man who was an enigma: cricketer, cricket commentator and philanthropist who had it all and took his own life. Part biography, part personal reflection and part investigation, this book celebrates Peter Roebuck’s immense achievements as a player, captain, writer, broadcaster and philanthropist, but doesn’t shy away from the controversies that plagued his life and hung so darkly and with such uncertainty over his shocking death. Investigations by the authors have uncovered details previously unknown to the public, while some of the cricket world’s giant figures have volunteered due praise – and criticism – for this remarkable figure. TIM LANE is one of the most well-known and respected sporting commentators in Australia, having called test cricket for over 30 years. ELLIOT CARTLEDGE is a freelance editor and author. He has played and coached cricket in four different continents, has extensive contacts in both playing and official ranks, and has worked in cricket development for the ICC.
OCTOBER £16.99 PAPERBACK ISBN 9781743790120 304 PAGES, 234 x 153 mm APPROX. 80,000 WORDS TEXT WITH FULL COLOUR PICTURE SECTIONS BIOGRAPHY/SPORT
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Kanye West
POCKET KANYE WISDOM Witty quotes and wise words from Kanye West
Les modita ex eicidunda core rera voloritis resed excepero
HARDIE GRANT Uncredited inventor of leather jogging bottoms, husband to Kim Kardashian, rapper, songwriter, record producer and notorious interrupter of Grammy acceptance speeches – Kanye West has a lot of wisdom to share with the world. Renowned for his outrageous self-confidence, his shameless honesty, and his sometimes downright astonishing remarks, Kanye West has something to say on everything – from music, fashion and sex to mortality, creativity and even fur pillows. In Pocket Kanye Wisdom, Kanye’s best quotes have been compiled into a handy pocket-sized edition, perfect for reading on the go. Whether you’re in need of an injection of self-confidence, some style advice, or just a good laugh at some shocking proclamations, this is the book for you.
NOVEMBER £5.99 HARDBACK ISBN 9781784880200 96 PAGES, 132 x 110 mm APPROX. 1,500 WORDS BLACK AND WHITE TEXT HUMOUR OTHER TITLES IN THIS SERIES: POCKET DOLLY WISDOM: WITTY QUOTES AND WISE WORDS FROM DOLLY PARTON ISBN 9781784880019
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KEY BACKLIST Food & Drink ATELIER CONFECTIONERY YASMIN OTHMAN £20.00 HARDBACK ISBN 9781742708683 252 PAGES, 235 x 185 mm
BREAKFAST: MORNING, NOON AND NIGHT FERN GREEN £18.99 HARDBACK ISBN 9781742709154 160 PAGES, 270 x 175 mm
FOOD TRUCK FEASTS ERIKA BUDIMAN £17.99 HARDBACK ISBN 9781741174588 184 PAGES, 200 x 240 mm
FROM CHINA TO VIETNAM LUKE NGUYEN £25.00 HARDBACK ISBN 9781742709895 272 PAGES, 248 x 198 mm
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THE BBQ COMPANION BEN O’DONOGHUE £18.99 PAPERBACK ISBN 9781742709369 288 PAGES, 280 x 230 mm
FAST, FRESH, SIMPLE DONNA HAY £18.99 PAPERBACK ISBN 9781742702063 208 PAGES, 296 x 245 mm
FRESH AND LIGHT DONNA HAY £18.99 PAPERBACK ISBN 9781742707440 208 PAGES, 297 x 246 mm
THE GENTLEMAN’S GUIDE TO COCKTAILS ALFRED TONG £9.99 HARDBACK ISBN 9781742704104 144 PAGES, 200 x 130 mm
THE GREEN KITCHEN DAVID FRENKIEL & LUISE VINDAHL £25.00 HARDBACK ISBN 9781743580752 250 PAGES, 254 x 203 mm
THE HUXTABURGER BOOK DANIEL WILSON £16.99 HARDBACK ISBN 9781742709352 144 PAGES, 238 x 187 mm
ISTANBUL REBECCA SEAL £25.00 HARDBACK ISBN 9781742706016 256 PAGES, 254 x 177 mm
KENKO KITCHEN KATE BRADLEY £20.00 HARDBACK ISBN 9781742708461 256 PAGES, 243 x 189 mm
GREEN KITCHEN TRAVELS DAVID FRENKIEL & LUISE VINDAHL £25.00 HARDBACK ISBN 9781742707686 256 PAGES, 254 x 203 mm
THE ISLANDS OF GREECE REBECCA SEAL £25.00 HARDBACK ISBN 9781742707693 256 PAGES, 254 x 177 mm
J’AIME LONDON ALAIN DUCASSE £35.00 HARDBACK ISBN 9781742707464 448 PAGES, 252 x 189 mm ALSO AVAILABLE: J’AIME NEW YORK CITY GUIDE £14.99 HARDBACK ISBN 9781742709000
A KITCHEN IN FRANCE MIMI THORISSON £25.00 HARDBACK ISBN 9781742709345 304 PAGES, 280 x 216 mm
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Food & Drink A LOT ON HER PLATE ROSIE BIRKETT £25.00 HARDBACK ISBN 9781742709147 256 PAGES, 247 x 198 mm
LUCY’S BAKES LUCY CUFFLIN £20.00 HARDBACK ISBN 9781742709376 208 PAGES, 247 x 192 mm
THE MIXER’S MANUAL DAN JONES £9.99 HARDBACK ISBN 9781742707747 128 PAGES, 162 x 162 mm
MR WILKINSON’S SIMPLY DRESSED SALADS MATT WILKINSON £25.00 HARDBACK ISBN 9781742708324 256 PAGES, 250 x 190 mm
MUG CAKES LENE KNUDSEN £7.99 HARDBACK ISBN 9781742708553 72 PAGES, 190 x 190 mm
MY ABUELO’S MEXICAN FEAST DANIELLA GERMAIN £16.99 HARDBACK ISBN 9781742706788 128 PAGES, 255 x 200 mm
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MUG CAKES CHOCOLATE SANDRA MAHUT £7.99 HARDBACK ISBN 9781784880095 72 PAGES, 190 x 190 mm
THE NEW CLASSICS DONNA HAY £30.00 HARDBACK ISBN 9781742708546 448 PAGES, 297 x 246 mm
NEW FEAST GREG & LUCY MALOUF £30.00 HARDBACK ISBN 9781742708423 272 PAGES, 286 x 232 mm
THE NEW NORDIC SIMON BAJADA £25.00 HARDBACK ISBN 9781742708799 264 PAGES, 260 x 205 mm
NO TIME TO COOK DONNA HAY £18.99 PAPERBACK ISBN 9781742705552 208 PAGES, 297 x 246 mm
RUBY VIOLET’S ICE CREAM DREAMS (MINI EDITION) JULIE FISHER £9.99 HARDBACK ISBN 9781784880156 160 PAGES, 213 x 162 mm
SHARING PUGLIA LUCA LORUSSO & VIVIENNE POLAK £25.00 HARDBACK ISBN 9781742708485 240 PAGES, 246 x 195 mm
SIMPLE DINNERS DONNA HAY £18.99 PAPERBACK ISBN 9781742704340 208 PAGES, 297 x 246 mm
VENICE KATIE & GIANCARLO CALDESI £25.00 HARDBACK ISBN 9781742707730 272 PAGES, 247 x 198 mm
VIETNAMESE STREET FOOD TRACEY LISTER & ANDREAS POHL £14.99 PAPERBACK ISBN 9781742704890 208 PAGES, 250 x 220 mm
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Non-Fiction ANDRE RIEU: MY MUSIC, MY LIFE MARJORIE RIEU £20.00 HARDBACK ISBN 9781784880071 200 PAGES, 234 x 153 mm
CHANGE YOUR MIND ROD JUDKINS £8.99 HARDBACK ISBN 9781742705576 144 PAGES, 185 x 135 mm
BIKE SNOB EBEN WEISS £9.99 HARDBACK ISBN 9781742700021 225 PAGES, 185 x 133 mm
THE CRAFT LOU TEASDALE £9.99 HARDBACK ISBN 9781742707013 96 PAGES, 180 x 160 mm
THE DRESS MEGAN HESS £12.99 HARDBACK ISBN 9781742708232 208 PAGES, 217 x 147 mm
FASHION HOUSE (MINI EDITION) MEGAN HESS £12.99 HARDBACK ISBN 9781742708928 224 PAGES, 189 x 185 mm ALSO AVAILABLE: LARGE EDITION £16.99 HARDBACK ISBN 9781742704968
GRAND SLAMS OF TENNIS EAMON EVANS £7.99 PAPERBACK ISBN 9781742708980 208 PAGES, 210 x 135 mm
HOW TO BE A HIP MAMA WITHOUT LOSING YOUR COOL JENNY SCOTT £12.99 HARDBACK ISBN 9781742708539 176 PAGES, 210 x 167 mm
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I SHOULD HAVE SAID DAISY DE VILLENEUVE £7.99 HARDBACK ISBN 9781742709291 96 PAGES, 198 x 151 mm
I WANT TO SLEEP HARRIET GRIFFEY £8.99 HARDBACK ISBN 9781742709314 144 PAGES, 155 x 120 mm
MEN IN THIS TOWN GIUSEPPE SANTAMARIA £12.99 HARDBACK ISBN 9781742707815 272 PAGES, 194 x 130 mm
STYLE FOREVER ALYSON WALSH £12.99 HARDBACK ISBN 9781784880002 160 PAGES, 185 x 135 mm
I WANT TO BE CALM HARRIET GRIFFEY £8.99 HARDBACK ISBN 9781742709321 144 PAGES, 155 x 120 mm
A LIVING SPACE KIT KEMP £30.00 HARDBACK ISBN 9781742703930 256 PAGES, 305 x 225 mm
SNAIL MAIL MICHELLE MACKINTOSH £14.99 HARDBACK ISBN 9781742708775 224 PAGES, 222 x 160 mm
THINK LIKE AN ATHLETE DAVID NICHOLSON £8.99 HARDBACK ISBN 9781742709307 144 PAGES, 185 x 135 mm
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CONTACTS HARDIE GRANT BOOKS Pentagon House 52–54 Southwark Street London, SE1 1UN United Kingdom T: +44 (0)20 7601 7500 E: info@hardiegrant.co.uk W: www.hardiegrant.co.uk Stephen King Managing Director E: stephenking@hardiegrant.co.uk Emma Marijewycz Publicity Manager E: emmamarijewycz@hardiegrant.co.uk Foreign Rights E: internationalsales@quadrille.co.uk
SALES QUADRILLE, AN IMPRINT OF HARDIE GRANT Pentagon House 52–54 Southwark Street London, SE1 1UN T: +44 (0)20 7601 7500 E: sales@quadrille.co.uk ALL UK ORDERS TO: MACMILLAN DISTRIBUTION LTD Brunel Road Houndmills Basingstoke Hampshire, RG21 6XS T: +44 (0)12 5630 2692 T: +44 (0)12 5630 2699 F: +44 (0)12 5681 2558 E: orders@macmillan.co.uk (UK) export@macmillan.co.uk (Export) UNITED KINGDOM NORTH Anna Murphy 9 Iveston Ave. Great Park Gosforth Newcastle Upon Tyne, NE13 9BU T: +44 (0)78 2570 1450 E: info@annamurphy.co.uk Cumbria, Northumberland, Tyne & Wear, Durham, Yorkshire, Humberside, Lancashire, Merseyside, Greater Manchester, Cheshire, North Wales, and all counties in Scotland
IRELAND John Fitzpatrick and Siobhan Mullett 58 New Vale Cottages Shankill Co. Dublin Ireland T: +353 1 272 0020 F: +353 1 282 0491 M: +353 872 469 859 (John) E: fitzmullbooks@eircom.net All counties in Ireland MIDLANDS & SOUTH EAST Mike Lapworth 11 Melmerby Wilnecote Tamworth Staffordshire, B77 4LP T: +44 (0)18 2789 7461 M: +44 (0)77 4530 4088 E: mikelapworth@sky.com Shropshire, Staffordshire, Derbyshire, W. Midlands, Notts, Lincs, Leics, Herefordshire, Worcestershire, Warks, Oxon, Northants, Bucks, Bedfordshire, Cambridgeshire WALES & SOUTH WEST Debbie Jones 6 Whitchurch Road Tavistock Devon, PL19 9BB T: +44 (0)18 2261 7223 M: +44 (0)78 5062 1204 E: deborah7.jones@gmail.com Wiltshire, Dorset, Somerset, Devon, Cornwall, South Wales, Channel Islands, Gloucestershire, Avon LONDON & SOUTH EAST Colin Edwards Conway Lime Grove West Clandon Surrey, GU4 7UH T: +44 (0)14 8322 2333 M: +44 (0)79 8056 8967 E: colin.edwards862@gmail.com Berkshire, Hampshire, Isle of Wight, Surrey, Sussex, Kent, London (south of the river) David Segrue D J Segrue Ltd 1st Floor 9 Church Road Stanmore Middlesex, HA7 4AR T: +44 (0)20 8420 6548 M: +44 (0)79 7627 3225 E: davids@djsegrueltd.co.uk London postal districts PLEASE CONTACT QUADRILLE FOR NORFOLK, SUFFOLK, HERTFORDSHIRE AND ESSEX.
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SCANDINAVIA, MIDDLE EAST, CARIBBEAN, GREECE & CYPRUS, THE NETHERLANDS John Edgeler Gunnar Lie & Associates Ltd. 3 Linkside New Malden Surrey, KT3 4LA United Kingdom T: +44 (0)20 8605 1097 M: +44 (0)78 0186 6936 E: john@gunnarlie.com FRANCE, BELGIUM, EASTERN EUROPE, LUXEMBOURG, SPAIN, PORTUGAL, ITALY, CENTRAL & SOUTH AMERICA, GIBRALTAR, MALTA Guillaume Ferrand Gunnar Lie & Associates Ltd. 3 Linkside New Malden Surrey, KT3 4LA United Kingdom T: +44 (0)20 8605 1097 E: guillaume@gunnarlie.com AUSTRIA, GERMANY, SWITZERLAND Gabriele Kern P.S. Publishers’ Services Ziegenhainer Strasse 169 D-60433 Frankfurt Germany T: +49 69 510 694 F: +49 69 510 695 M: +49 151 6752 0936 E: Gabriele.Kern@publishersservices.de AUSTRALIA & NEW ZEALAND Hardie Grant Books Ground Floor, Building 1 658 Church Street Victoria 3121 Australia T: +61 (0)3 8520 6444 F: +61 (0)3 8520 6422 E: info@hardiegrant.com.au W: www.hardiegrant.com.au
THE AMERICAS Rizzoli International Publications 300 Park Avenue South, 4th Floor New York NY 10010 United States T: +1 (212) 387 3400 F: +1 (212) 387 3535 W: www.rizzoliusa.com Ordering & Customer Services: Random House T: +1 (800) 733 3000 (US) T: +1 (888) 523 9292 (Canada) LATIN AMERICA Rizzoli International Publications Cynthia Zimpfer Zimpfer Books T: +1 (973) 486 8292 (US) T: +52 (777) 310 3846 (Mexico) E: czimpfer@earthlink.net SINGAPORE, MALAYSIA, THAILAND, INDONESIA, PHILIPPINES, BRUNEI, VIETNAM, CAMBODIA, LAOS & MYANMAR APD Singapore 52 Genting Lane #06-05 Ruby Land Complex – Block 1 Singapore 349560 T: +65 6749 3551 F: +65 6749 3552 E: customersvc@apdsing.com HONG KONG, MACAU, CHINA, TAIWAN & KOREA Asia Publishers Services Units B&D, 17/F. Gee Chang Hong Centre 65 Wong Chuk Hang Rd Aberdeen Hong Kong T: +852 2553 9289 F: +852 2554 2912 E: aps_hk@asiapubs.com.hk FOR ALL TERRITORIES NOT COVERED ABOVE, PLEASE CONTACT QUADRILLE.
SOUTH AFRICA, BOTSWANA, ZIMBABWE & NAMIBIA Wild Dog Press c/o PSD Unit 17 & 18 12 Foundry Road Isando 1600 South Africa T: +27 11 392 6065/6/7/8 E: wilddogp@iafrica.com
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ABOUT US Hardie Grant Books is a vibrant, diverse and dynamic publisher with a non-fiction list spanning food and drink, lifestyle, history, humour, memoir, popular culture and social issues. Our publishing style is flexible and creative and always fresh and new. Our books are recognised as some of the world's best, carrying off major international awards, and are found everywhere from Istanbul to Paris, New York to Sydney. As an imprint of Hardie Grant, one of Australia’s largest privately owned publishers, we sell our books into all international markets. Our list is built on high editorial standards, design and production innovation, individual care and sometimes bold experimentation. We love what we do and we only publish what we love, so you can always expect more from Hardie Grant Books. To find out more about us, including Quadrille, please visit www.hardiegrant.co.uk.
TWITTER: @HardieGrantUK INSTAGRAM: @HardieGrantUK FACEBOOK: facebook.com/HardieGrantBooksUK PINTEREST: pinterest.com/hardiegrantuk TUMBLR: hardiegrantuk.tumblr.com COOKED: cooked.com
HARDIE GRANT BOOKS PENTAGON HOUSE 52–54 SOUTHWARK STREET LONDON SE1 1UN T: +44 (0)20 7601 7500
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