Kyle Cathie Catalogue 2010 by Kyle Books

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talian

The Italians enjoy good health and slim bodies whilst still savouring delicious food

• Meals are simple and easy to prepare with ingredients you can get in your local shops

• A study in the New England Journal of Medicine

found that a Mediterranean diet resulted in a greater weight loss than a low-fat diet, even though both provided the same amount of calories

• Italians have the lowest obesity rate in the E.U.

‘Everything you see, I owe to spaghetti!’ Sophia Loren ‘Gino brings informality and endearing enthusiasm to recipes’ Daily Mail

THE

IDIET talian

GINO D’A CAMPO

Why the i?

• It is based on a traditional Italian diet, which is healthy and packed with nutritious foods, with no food groups banned or limited

GINO D’ACAMPO

2005

IDIET

THE DIET

JULIETTE KELLOW BSc RD is a registered dietitian and has a passion for food, diet, nutrition and health. She’s worked in the NHS and for the food industry, and is ex-editor of Slimming and health and beauty magazine Top Santé. Juliette now works as a nutrition consultant and currently writes for many different magazines and newspapers including the Daily Mirror, Closer and Top Santé. She is the Consultant Nutritionist for Pizza Express and regularly appears on radio and TV as a nutrition expert. She has also advised many celebrities on diet and weight loss.

2003

THE

GINO D’ACAMPO is the master of modern Italian cooking. His first book, Fantastico! won the Gourmand World Cookbook Award for Best Italian Cookbook and his second book, Buonissimo! was a bestseller. Born in Torre del Greco, Naples, in southern Italy, Gino inherited his grandfather’s love of cooking and studied at the Luigi de Medici Catering College. He then worked his way through the kitchens of Europe and arrived in England in 1995. Gino is a leading supplier of Italian ingredients to the UK food industry with his company Bontà Italia Ltd. He has a successful career designing readymade meals for major supermarkets and is now manufacturing his own pasta sauces and olive oils. He has also launched his own range of kitchenware in the Argos Catalogue and exclusively for Matalan under the ‘Gino D’Acampo’s Influence’ brand. Gino regularly appears on TV, including Ready Steady Cook, This Morning and Daily Cooks Challenge as well as Italy’s top cookery show, La Prova del Cuoco. He has also presented his own TV series for UKTV food, An Italian in Mexico. www.ginodacampo.com

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INTRODUCTION BY DIETITIAN JULIETTE KELLOW BSc RD

Do you love food but want to lose that excess weight? Are you bored of trying diets that don’t work or make you feel miserable? Gino D’Acampo has come up with the solution – The i Diet. Celebrating the wealth of delicious ingredients that are naturally enjoyed by the Italians, Gino has gone back to his roots and chosen healthy, satisfying and tantalising recipes that can be eaten with a clean conscience. The Mediterranean diet is made up of fresh fish, lean meats, pulses, olive oil and a feast of fruit and vegetables, which explains why people who live there are thinner, healthier and live longer. It’s about enjoying your food and savouring the flavours, which couldn’t be easier when it comes to Italian cuisine. Juliette Kellow, a leading dietitian, has analysed each of Gino’s recipes and constructed meal plans to help the slimmer lose weight. In her introduction, Juliette explains why the diet eaten by Italians is so good for you and how you can follow by their example to give you a healthier diet. This is not a radical regime that will make you lose large amounts of weight, only to put it back on again once you come off it. This is a natural, feel-good diet that will become a way of life, allowing you to eat delicious food without it becoming the enemy – and how could it be when faced with these simply delicious dishes!

‘Full of fun and pizzazz’ BBC Good Food Design by Nicky Collings Photography by Kate Whitaker

Kyle Cathie Limited www.kylecathie.com

2009

100 HEALTHY ITALIAN RECIPES TO HELP YOU I N T R O D ULOSE C T I O N WEIGHT B Y D I E T I C IAND A N J U LOVE L I E T T E FOOD KELLOW BSC RD

2010

£12.99

kyle cathie

20 10 YEARS

2010… twenty-one years since we nicked the garden table and set up

in the garage. In this new programme are three titles which came from our first list – republished to celebrate – each has been in print constantly since then. It’s been twenty-one years of enormous fun, nerve-wracking moments and hugely happy ones. I would like to thank especially our directors Julia and Paul, and our non-execs – Cleve Vine has been on the board all those twenty-one years, and Terence Kyle, who keep us on the straight and narrow. All have been stalwart in helping KCL survive and grow: long may it last! 2009 saw us move to new offices in Fitzrovia; we can swing a cat now. It was also our best year happily, thanks to huge support, reviews and sales from you – many thanks for that. Our author list is growing but I do want to pay tribute to some long termers – Bob Flowerdew, now writing 6 little Bob’s Basics for us and first signed up in 1991; Paul Gayler, just moving on to his 9th title for us; Sarah Stacey and Josephine Fairley, whose Beauty Bible has become a brand with several titles; Darina Allen, who came on board in 1994 and whose Forgotten Skills of Cooking has just won the André Simon Award 2010; Antony Worrall Thompson, who has championed diabetes recipes in spades with Essential Diabetes Cookbook; Johnny Acton and Nick Sandler, writing their 6th title – welcome The Sausage Book; and finally John Cushnie, irrepressibly witty GQT-team member and author of 8 books for KCL, who died sadly on New Year’s Eve – John, we will miss you! 2010 starts with Gino D’Acampo’s The I Diet; bet he wished he could have had his own fantastico food in the jungle. And it continues, as you will see in the next 111 pages! We are enormously proud of our titles and hope you will find some to review, to buy and sell, to make money out of. We need you too! Thank you.

KYLE CATHIE LTD 23 Howland Street London W1T 4AY Tel: +44 (0)20 7692 7215 Fax: +44 (0)20 7692 7260 Email: general.enquiries@ kyle-cathie.com www.kylecathie.com Registered number: 242215 England ALL ORDERS, RETURNS & DISTRIBUTION QUERIES AND WAREHOUSE, SHIPPING & ACCOUNTS: LITTLEHAMPTON BOOK SERVICES Faraday Close, Durrington West Sussex BN13 3RB Tel: +44 (0)1903 828800 Fax: +44 (0)1903 828801 Email: orders@lbsltd.co.uk Kyle Cathie will accept returns for any title for a period of three to fifteen months after its publication date. Any book not falling into this category will automatically be returned to the customer. SALES & MARKETING DIRECTOR JULIA BARDER UK Key Accounts Tel: +44 (0)20 7692 7233 Email: julia.barder@ kyle-cathie.com

REPRESENTATIVES LONDON POSTAL DISTRICTS INCLUDING HEATHROW AIRPORT, KENT, SURREY & SUSSEX: JOHN TALBOT Tel: +44 (0)7833 534627 Email: johnmetalbot @talktalk.net NORTH OF ENGLAND: JONATHAN BROOKS Tel: +44 (0)7976 834808 Email: jbbltd@blueyonder. co.uk NORTHERN IRELAND & EIRE: BUTLER SIMS LTD Tel: +353 1 4063639 Fax: +353 1 4063636 Email: butlersimsltd @eircom.net Key Accounts: Brian Blennerhassett Retail Rep: Tony Hayes ALL OTHER UK & GENERAL SALES: ALEX MACLEISH Sales Manager Tel: +44 (0)20 7692 7224 Email: alexandra.macleish @kyle-cathie.com

INTERNATIONAL SALES OVERSEAS AGENCIES AUSTRALIA Simon & Schuster (Australia) PTY Ltd Tel: +61 29 983 6600 Email: cservice@ simonandschuster.com.au SOUTH AFRICA Penguin Books South Africa Helen Suzor Tel: +27 11 327 3550 Email: helen.suzor@ za.penguingroup.com NEW ZEALAND New Holland Publishers (NZ) Ltd Belinda Cooke Tel: +64 9 481 0444 Email: bcooke@nhp.co.nz USA & CANADA National Book Network Richard Lowe Tel: +1 717 794 3800 Email: rlowe@nbnbooks. com INDIA Penguin Books India Tel: +91 11 46131400 Email: sales@ in.penguingroup.com

SINGAPORE Pansing Distribution SDN BHD Tel: +656 319 9939 Email: benjaminxu@ pansing.com CENTRAL & EASTERN EUROPE Csaba & Jackie Lengyel Tel: +36 1 340 5213 Email: lengyel.csaba@ chello.hu GERMANY, SWITZERLAND & AUSTRIA Gabriele Kern Tel: +49 69 510 694 Email: gabriele.kern@ publishersservices.de FRANCE, HOLLAND & BELGIUM Michael Geoghegan Tel: +44 (0)20 7435 1662 Email: michael@geoghegan. me.uk ITALY & GREECE Penny Padovani Tel: +39 0575 614338 Email: penny@ padovanibooks.com

SPAIN & PORTUGAL Jenny Padovani Tel: +34 93 221 8561 Email: jenny@ padovanibooks.com SCANDINAVIA Gill Angell & Stewart Siddall Tel: +44 (0)1289 332934 Email: info@angelleurosales. com OTHER INTERNATIONAL SALES: SANDY DEASEY Export Sales Director Tel: +44 (0)20 7692 7255 Email: sandy.deasey@ kyle-cathie.com PRESS ENQUIRIES: VICTORIA SCALES Publicity Manager Tel: +44 (0)20 7692 7232 Email: victoria.scales@ kyle-cathie.com RIGHTS ENQUIRIES: CATHERINE HEYGATE Rights Director Tel: +44 (0)20 7692 7256 Email: catherine.heygate@ kyle-cathie.com

Contents Food & Drink 2 Healthy Eating 58 Health & Beauty 72 Gardening 92 Lifestyle, Gift & Reference 102 Vincent Square Books 112 Duncan Petersen Publishing 116 Stocklist 124 Index 128

Everyone has their own theory about how to stop yourself from crying when you chop onions. I was teaching a class of children once and one of them piped up with the theory that if you have half a lemon in your mouth when you chop onions, you won’t cry. So we decided to try it out, and I had ﬁfteen children with halved lemons in their mouths, chopping away and still crying their eyes out – but with laughter! Onions contain strong natural sulphurous chemicals that they draw from the soil, and which give them their pungent smell. The one that makes us cry is called lacrimator (lacrima is Latin for tears), and this is released when you cut into the onion’s cells. The chemicals seem to be concentrated mostly in the root, so if you leave this on until the end there is less risk of weeping. Also leaving the root on while you slice or chop holds the onion together. I often see people cut onions in half and then top and tail them straight away, only to ﬁnd that the onion falls apart when they come to chop it. It literally explodes all over the board, and the more they randomly try to chop it into pieces the more crying juice is released.

26 For 4–6

What is the best way to chop or slice an onion? Remember that there are no prizes for speed here, despite the way chefs often show off by whizzing along with their knives. Better to keep your ﬁngers intact and work slowly until you get used to what you are doing. Chefs have different ways of slicing and chopping onions quickly and neatly. This is my way:

1 2

Leaving the skin on, cut the onion in half.

Take off the skin and any thicker outer discoloured layers that come away with it – you can use these for stock – until you are left with a smooth white shiny surface. Put the halved onion flat-side down on your board with the root facing to your left (if you are right handed). Always chop onions flat-side down, never rounded-side down, or they will roll and your knife might slip. SLICING If you are right handed, hold the onion steady on top with the fingers of your left hand, and then make 1 (or if the onion is large, 2) horizontal cut(s) from right to left, almost to the root but not actually through it.

3 4

Next, turn the onion so that the root is facing away from you. Working from right to left, make a series of vertical cuts each about 5mm apart. Each cut should go as close to the root as possible, without actually cutting through it.

At the end you can slice off the root, slanting inwards at the bottom, so you release all the slices.

* * * * * * * *

125g butter 1 corn fed or other good-quality chicken (or 2 breasts, 2 drumsticks, 2 thighs and 2 wings) 2 large fennel bulbs 4 large tomatoes 4 garlic cloves 16–20 small Jersey Royals or other new potatoes (or small Desiree potatoes) CHOPPING, OR ‘DICING’ few sprigs of chervil Follow steps 1–5, but at the end of step 4 don’t slice off the root because you few sprigs of parsley want the onion to be still held together. few sprigs of rosemary few sprigs of thyme Turn the onion so that the root is on your left-hand side and hold the onion sea salt and freshly ground steady with the fingers of your left hand – the blade is going to come quite black pepper close to them this time, so tuck the tips of your fingers in to protect them and 1 large or 2 small unwaxed lemons bend your thumb well out of the way behind your fingers. People often forget 2 whole star anise (preferably) or 1 about their thumbs! teaspoon ground star anise Working from right heaped to left, make a series of vertical cuts, 5mm apart. Try to use 125ml dry white the first knuckle of the middle fingerwine that is holding your onion as a guide against 6 tablespoons olive oil which to glide your knife gently through the onion, moving your ‘holding’ fingers

IS WILD FENNEL AND BULB FENNEL THE SAME THING? Although they belong to the same family, bulb fennel (sometimes called Florence fennel) is very different to wild fennel, which is the feathery herb. Although many people call it wild fennel, it is also cultivated – not only for its fronds but also for its seeds, which are used particularly in Asian cooking. Bulb fennel has similar fronds, which are often still attached when you buy the bulb. You can use the fronds in the same way as the herb, but their flavour isn’t quite as strong. Both the bulb fennel and the herb have a distinct aniseed flavour – if you shave the bulb into salads it is quite strong, but if you cook it slowly, as in this recipe, then it mellows, and it works brilliantly with chicken or fish. Once cooked, it also makes a good purée – just blitz it in a food processor, and then stir in a little bit of cream.

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backwards continually as the blade comes close. As you cut, the onion will tumble into nice neat squares. (If you want larger dice, just space your vertical cuts further apart.)

Bertinet Ba sics

HOW CAN I VARY THIS DISH? You could do it in exactly the same way, but substitute a big ﬁsh, such as a sea bass, cleaned and scaled; rub it inside and out with the herb butter before putting it into the oven. Instead of star anise you could use a sprinkling of Ras el Hanout, paprika or chilli.

When you reach the root, discard it in your tabletop ‘bin’ (see getting organised Why do you remove the germ of in the kitchen, page 00). the garlic? see page 00

Note: You can chop shallots in the same way. [anything else to add about Why buy unwaxed lemons? see shallots?] page 00

What is the best way to chop * herbs? see page 00

Chicken with fennel and herbs

Step-by-step: Preparing onions Most cooking starts with onions. Sometimes you just want slices, for example for the caramelised onions on page 00, for an onion tart, or to fry for topping a burger or hot dog. At other times you want ﬁnely chopped or ‘diced’ onion – i.e. you cut it up into small, or larger squares, depending on your recipe. If you want the onions to virtually disappear, as in a risotto, then you want to make your dice very small. If you are making a casserole, or something more rustic, then they can be bigger.

What should you look for when you buy a chicken? see page 00

COOK, LEARN & ENJOY

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000. He then started The Bertinet Kitchen in 2005 in Bath and his cookery and baking classes sell out almost immediately.

COOK, COOK, LEARN COOK, LEARN & ENJOY ENJOY

‘This is a cla ssic pudding that is

cooked for just long enough for the outside to become spongy, but

the inside to be runny.’

119

Chocolate fondant with cherries This is a classic pudding that is cooked for just long enough for the outside to become spongy, but the inside to be runny. I like to serve chocolate fondant with crème fraîche, or good ice cream, rather than double cream. I ﬁnd that crème fraîche, because it has a sourness and tang, cuts through the fat of the pudding and is much more digestible.

PREPARATION You will need a heatproof bowl that will ﬁt over a saucepan with the base of the bowl well clear of the bottom of the pan. You will also need 4 metal dariole moulds. Strain the cherries into a small bowl, reserving the syrup for the sauce. Pour the kirsch over the cherries: it should cover them. Put into the fridge to macerate, preferably overnight. Preheat the oven to 180°C. Lightly grease the moulds with butter and set them on a baking tray.

* * * * *

METHOD To make the sauce, put the reserved cherry syrup into a pan over a low heat with 50g sugar, and stir to dissolve the sugar. Strain off the kirsch from the bowl of soaking cherries into the syrup and let it bubble up and reduce until you have only 1cm remaining in the bottom of the pan. Set aside.

1 2 3

INGREDIENTS For 4

small jar (about 350g) dark cherries in syrup 70g caster sugar 2 large eggs (preferably free-range) 2 egg yolks (preferably free-range) 160g good-quality dark chocolate (at least 70 per cent cocoa solids) 160g unsalted butter, plus a knob to butter the moulds 30g plain ﬂour For the sauce 125ml kirsch strained syrup from the jar of cherries 50g caster sugar

In a mixing bowl, whisk 70g sugar with the whole eggs and yolks until they turn a very pale, straw colour and have a creamy, mousse-like appearance.

Bring some water to a simmer in your saucepan – you need enough water to come close to the bottom of your heatproof bowl when you sit it on top, but not to actually touch it. Turn the heat down low because you don’t want to overheat the chocolate or get any steam into the bowl, which will cause the chocolate to stiffen up and become dull looking.

4 5 6 7

Break the chocolate into chunks, put into the bowl over the water, and let it melt slowly, stirring. Add the butter and stir well until it has completely melted. Take off the heat and add to the sugar and egg mixture, stirring well until it is all incorporated.

Gently fold the ﬂour into the chocolate, sugar and eggs.

Spoon about half of the chocolate mixture into the moulds, so that they are half full. Put 3–5 cherries on top of each one, making sure they are in the centre of the mixture. If they are touching the side of the mould they will stop the chocolate mixture from enclosing them properly, and the puddings will break apart when you turn them out. You will inevitably add a little of the kirsch with the cherries, but try not to add any more liquid than you have to. Spoon the rest of the chocolate fondant mixture on top.

Bertinet Ba sics *

What does 70 per cent cocoa solids in chocolate actually mean? see page 00

Can you melt chocolate in the microwave? see page 00

COOK

FOOD & DRINK

193

‘Instructive, fun and good value.’ Sunday Telegraph

Cook

Richard Bertinet If you find yourself bursting with frustration and questions every time you read a recipe, or blindly following instructions without really knowing why, then this is the book for you. Just as if you were in the kitchen with Richard, he welcomes you in and draws on his experience of teaching everyone from novices to experienced cooks, to expand on the detail of each of the 50 recipes, explaining the way things should look, feel and taste, helping you to really understand what you are doing and encouraging you to relax, enjoy and develop your cooking. Format 255 x 225mm Extent 208pp ISBN 978-1-85626-908-7 Price £19.99 hardback + DVD Colour photography by Jonathan Gregson Pub date April Rights World

by the same author

see page

FOOD & DRINK

CHOCOLATE AND RASPBERRY CHEESECAKE BROWNIES

For the brownie mix 280g butter 170g Green and Blacks 70% dark chocolate 375g unrefined golden caster sugar 170g plain flour Pinch of salt 5 free-range eggs 2 teaspoons vanilla extract 100g Green and Blacks white chocolate, broken into small pieces

CHOCOLATE CHIP OAT COOKIES

For the cheesecake mix 350g cream cheese 75g unrefined golden caster sugar 1 teaspoon vanilla extract 2 free-range eggs 170g fresh raspberries

Makes xxx brownies

Makes 12 brownies

125g butter 100g caster sugar 50g muscovado sugar 1 free-range egg few drops of vanilla extract 140g flour 1/2 teaspoon baking powder 1/2 teaspoon salt 75g oats 150–200g dark Green & Black’s chocolate (depending upon your level of addiction), chopped into chunks

A lifelong fan of the brand, Felicity developed this recipe for our consumer competition to encompass her two favourite things – raspberries and chocolate. A regular holder of supper parties, Felicity often delights her friends with this recipe, it looks absolutely stunning and tastes sensational so is a real crowd pleaser. Preheat the oven to 180ºC (or 160ºC for a fan assisted oven). For the brownie mixture combine the butter and dark chocolate in a bowl placed over a shallow pan of simmering water. Stir continuously until they are melted and combined together. Set this to one side to cool off. Combine the sugar, ﬂour and salt in a large mixing bowl, pour over the chocolate and mix until smooth. Beat the eggs separately before adding to the mixing bowl along with the vanilla extract and the white chocolate. Blend together until you create a lustrous chocolaty mixture. Pour this into a greased and lined brownie tray.

This recipe is from Kellie Fernandes, Head of Global Marketing at Green & Black’s. She says this is a good one for mum and kids to do together. You can use any chocolate, just make sure the chunks are a reasonable size. Also vary by adding ground ginger and dark chocolate – Kellie uses the cherry bar sometimes.

Next make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla extract and eggs until smooth and creamy. Pour this carefully over the brownie mix, trying to create an even layer. Drop the raspberries into the tray. Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect. Try to ensure that all the raspberries are almost fully pushed into the mixture, but don’t squash them.

Preheat the oven to 180ºC. Cream the butter and sugars together in a bowl until creamy. Beat in the egg and vanilla. Add the ﬂour, baking powder, salt and oats and mix in the chocolate to form a dough. Set aside in the fridge for around 10 minutes to ﬁrm up. Take small balls of dough about the size of a plum and roll them in your hands – place on a greased baking sheet lined with baking paper. Flatten the dough balls slightly with your hand and place in the oven for 15 minutes.

Put in the oven for 20-25 minutes. Take the brownies out of the oven at 20 minutes and check to see if the brownies are set but still have a slight wobble to them, place them back in the oven if they need a little longer. Leave on a cooling rack with foil covering them. Once cooled down, take the yummy cheesecake brownies out of the tray and cut into even pieces and serve to your lucky guests. 2

Remove from the oven and leave to cool on the tray for 5 minutes to harden – then remove to a cooling rack. 8

Green & Black’s was founded in 1991 by

CHOCOLATE CHARLOTTE

Josephine Fairley and Craig Sams from a wish to make good-quality organic chocolate without harming the environment. Green & Black’s now dominate the organic chocolate market and are an internationally renowned company. Micah Carr-Hill is the development chef at Green & Black’s.

Serves 6 –8

200g unsalted butter 2 tablespoons demerara sugar 10 slices medium-sliced plastic white bread (approximately) 120g Green & Black’s 70% dark chocolate 2 free-range large eggs 180g caster sugar ½ teaspoon vanilla extract 80g plain flour pinch or two of salt double cream, to serve

I came up with this recipe when thinking how I could convert one of my favourite puddings, apple charlotte, into a chocolate version. I decided to fill the bread lining with my favourite brownie recipe and cook it at a slightly lower temperature than I usually would to ensure that the bread would be caramelised, but not burnt, while the brownie centre would set next to the bread, giving a brownie layer, but not in centre which would be molten. A great combination of textures – crisp, soft, liquid – and a big chocolaty hit, with the always pleasing contrast of a hot pudding and cold cream. If you don’t manage to finish it hot, it is, like most baked puddings, incredibly moreish out of the fridge the next day. Oh, and I know what you’re thinking, ‘What’s with the plastic white bread?’ Trust me. It works. For this recipe you need a 2-pint pudding basin and a plate that fits on top of it to keep the pudding weighed down during baking. The cooking time is based on a china bowl. For an aluminium bowl, the time should be reduced by 30 minutes. Preheat the oven to 180°C. Melt the butter over a low heat in a pan. Meanwhile cut the crusts off the bread and cut five of them in half lengthways. When melted, take the butter off the heat and brush the pudding basin and the underside of the plate (to be used as a lid) with the butter. Sprinkle both with the demerara sugar and lightly shake off any excess. Take four slices of bread and arrange into a square. Put the top of the bowl over these and cut around the rim to give a circle made out of four pieces. Brush butter on one side of these quarter circles and reserve. Take the last whole piece of the bread and trim it to fit in the bottom of the basin. Brush one side with butter and place it butter side down in the bowl. Take the half slices of bread, brush 4

FOOD & DRINK

Follows Green & Black’s Chocolate Recipes – over 400,000 copies sold.

Green & Black’s Ultimate Chocolate Recipes Edited by Micah Carr-Hill

with a foreword by jo fairley Drawing inspiration from the expanding repertoire of flavours from Green & Black’s, this second cookbook is full of new and exciting ideas. With a greedy eye on baking, there are tantalising recipes for cakes and cookies, cupcakes and muffins, breads and traybakes, tarts and soufflés, as well as gluten-free options and ideas for festive occasions. Format 230 x 165mm Extent 208pp ISBN 978-1-85626-940-7 Price £16.99 hardback Colour photography by Jenny Zarins Pub date October Rights World

also from green & black’s:

see page

FOOD & DRINK

HOT BUTTERED OYSTERS Most cooks are a little bit in awe of oysters. They’re pricey, they’re difficult to open and there’s always the worry that you may be handing out an unpleasant dose of food poisoning. Perhaps because they lived in France for seven years the Giffords are pretty relaxed about oysters. ‘Cooking’ them in this fashion (and with the flavour of garlic butter working its magic) makes them much more accessible, even to people who are not oyster lovers. Two per person makes a good pre-starter. Serves 4 2 garlic cloves, finely crushed freshly ground black pepper

8 oysters 50g unsalted butter

Serves 4 For the stock 1 onion, peeled and finely chopped 1 leek, finely chopped 2 carrots, peeled and finely chopped 20ml olive oil 1 chicken or duck carcass, broken up a few peppercorns bouquet garni (rosemary, sage, bay leaf and stick of celery loosely tied together) 175ml white wine

For the soup 1 onion, peeled and finely diced 2 carrots, peeled and finely diced 1 potato, finely diced 25g unsalted butter 1 garlic clove, finely crushed 100g dried wild mushrooms – ceps, trompettes de morts, winter chanterelles (the mixed forest mushrooms you can buy in packets will do fine) 300g portobello mushrooms, finely diced 30ml cognac bunch of flat-leaf parsley, finely chopped 50ml single cream (optional)

METHOD

1. Preheat the oven to 200˚C/400˚F/gas mark 6. You must start with live oysters – they are the ones that are holding their shells tightly closed. Discard any that are open. Open the oysters and cut them from the shell. Pop them into the bowlshaped half shell. 2. Add a blob of butter, a little finely crushed garlic and a twist of freshly ground black pepper. Arrange the shells on a tray and bake for 7 minutes.

GIFF’S THIN MUSHROOM SOUP Andrew Gifford (aka Giff) is mushroom mad. He picks and dries many kinds of wild mushroom and over the years his obsession has led him to experiment in his search for the ‘best-ever’ mushroom soup. It differs from most mushroom soups in that is not thick, chunky or creamy. Giff’s soup is more like a consommé; it is not clear but it does carry a sledgehammer of flavour. He also recommends making it the day after you have had a roast chicken (or better still a roast duck): that way you can make a good stock. Supermarket chicken stock will do very nearly as well.

METHOD

1. First make the stock. Fry the onion, leek and carrot in the oil until beginning to colour. Transfer to a stockpot with the carcass, peppercorns, bouquet garni and wine, then add water until everything is covered by 2cm. Bring to the boil slowly, then simmer gently for 3 hours. Strain and reduce until you have about 1.5 litres. 2. To make the soup, sweat the onions, carrot and potato in half the butter until soft. Add the garlic and cook for a further two minutes, then set aside. 3. Add the dried mushrooms to the stock, bring to the boil then turn off the heat and leave to infuse for 45 minutes. All the flavour will leach out of the mushrooms into the stock. 4. Sweat the portobello mushrooms in the remaining butter. Cook until the juices run. 5. Strain the soup and discard the wild mushrooms. Add the cooked portobello mushrooms and their juice along with the onion mixture. Bring to the boil and simmer for 20 minutes. 6. Strain the soup, pushing about an eighth of the vegetables through the sieve with a spoon. Add the cognac and chopped parsley. Serve, with a splash of cream if desired. 23

CHOCOLATE VESUVIUS PUDDINGS This kind of ‘runny inside, cakey outside’ fondant pud used to be the preserve of chefs. And the first recipes were difficult as they involved refrigerating a core so that it could withstand the heat of the oven and go on to become the delicious chocolate lava bit when the pud was cut into. These puds play to everyone’s weak spot – chocolate – and delivers a good belt of flavour without being over-sweet. The mechanism used to achieve the liquid centre is a simple one: you cook the pud for the precise length of time it takes to firm up the outside, but not long enough to do anything more than heat up the interior goo. Judging this precisely may take practice, so a trial run is recommended before unleashing them on a smart dinner party. Serves 4 3 large eggs 30g plain flour 1 tablespoon cocoa powder

200g dark chocolate, 70% cocoa solids 50g unsalted butter, softened 50g soft brown sugar

T H E BI G CH EES E GLOUCESTERSHIRE

METHOD

1. Butter four individual ramekins. Melt the chocolate (the flashy way is to pop it in the microwave but beware – with just a second or two’s inattention it can easily spoil; the steady way is to break the chocolate up and melt it in a bowl set over simmering water, taking care not to let the bowl touch the water). 2. Take a whisk and cream the butter with the sugar in a mixing bowl. Beat in the eggs, then stir in the flour and cocoa powder, and finally the melted chocolate – you’re aiming for a smooth batter. Alternatively you could put everything into a food processor and whizz. 3. Fill the ramekins and bake for about 10 minutes – the puds are ready when they have risen and firmed. The outside will look ‘cakey’. Just how long they should cook for will depend on your oven, but after a trial run you’ll find that judging this is much easier than it sounds. Turn out the puds and serve with cream.

PICTURE THE SCENE IN THE LARGE HALL at the Duke of York Barracks in

Chelsea where, at 9am sharp on 23 September 1999, I was lining up with forty or so food writers, cheese makers, cheese graders and cheese retailers: we had put on our white coats, polished our cheese-irons and picked up our clipboards and pencils. The room fell silent as Juliet Harbutt stood on a chair to welcome us as judges of the sixth British Cheese Awards and to brief us on our responsibilities. Catching sight of some movement at the back of the hall Juliet paused. ‘Why are you late?’ she boomed in a voice so loud that it would have gladdened the heart of the Regimental Sergeant Major on the parade ground outside. The latecomer – food editor of one of the serious Sunday papers and a rather dapper, urbane fellow – mumbled his apologies, while Juliet proceeded to tear him off a strip on the importance of punctuality and good manners. It was like being transported back to the schoolroom

122

Campion has written Charles BOMA’S BRÛLÉED PASSION FRUIT TART Annie collected this recipe from the cook at the Boma guest house in Uganda. You can vary the amount of pastry used to arrive at the perfect thickness for the particular flan tin you are using. In an ideal world the pastry for the finished tart should start 5mm thick and end up thin and crisp. Serves 8 For the pastry case 350g plain flour 175g caster sugar 200g butter, cut into small cubes 1 lemon a little cold water

For the filling 10 passion fruit (you need about 200ml purée) 4 eggs 200g caster sugar 225ml double cream remaining juice from the lemon (opposite) 50g icing sugar

KI NG O F P I G S

METHOD

1. First make the pastry case. Preheat the oven to 180˚C/350˚F/gas mark 4. Place the flour, sugar and butter in a food processor and whizz until the mixture resembles breadcrumbs. Add a squeeze of lemon juice, then gradually add some cold water, continuously pulsing the mixture, until the dough comes together in a ball. Wrap in clingfilm and rest in the fridge for at least 1 hour. 2. Grease a 25cm loose-bottomed flan tin. Roll out the pastry and use to line the tin. Add some baking parchment and beans to weigh it down during blind baking. Bake for 20 minutes. Remove from the oven, remove the parchment and beans and leave to cool. Reduce the oven to 160˚C/325˚F/gas mark 3. 3. Scoop out the insides of the passion fruit. You want some seeds (but not too many) in the final tart, so put the pulp from 2 fruit straight into a large mixing bowl and then push the remaining fruit through a sieve. 4. Beat the eggs and sugar together until they are fluffy, add the cream, then the passion fruit purée and lemon juice. Whisk together and pour into the cooked case. Cover the pastry edges with foil to stop them charring and bake for 30 minutes until set. Keep an eye on the tart during the later stages of cooking. 5. Sprinkle the surface with icing sugar and brûlée – either with a kitchen blow lamp or under a fierce grill – until crisp and glassy. 150

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SOMERSET TAMWORTH PIGS ARE CHARMING CREATURES, they will look you in

the eye, smile and then do whatever they choose. Showing any pig is a difficult job; the idea is that the pigs walk gently round the ring at an agricultural show while the judge – usually a weather-beaten fellow in a bowler hat or a resolute lady with the kind of floral headgear usually reserved for country weddings – decides whether the hams are perfect; whether the underline is sufficiently elegant; and if the head is carried well while also considering a host of other arcane porcine beauty traits. The pig’s minder (or minders – boars must have two handlers in the showing ring) has an old walking stick and a board for steering, you block off the left-hand side of the pig’s head with the board, then he or she obediently turns to the right in order to see round the obstruction. So far, so good. Pig showing is a pleasant country ritual that’s as much a part of summer as the hum of a bumblebee. Lean on

about restaurants for London’s Evening Standard for over a decade. He also writes for The Times, Independent, Daily Telegraph and BBC Good Food Magazine. He is a regular judge at both the British Cheese Awards and the International Cheese Awards, and has judged food and drink products for various other international awards.

‘Bloody brilliant; I love this book.’ Alex James

Eat Up!

Charles Campion We’ve become a nation of TV foodies and celebrity chefs, but are there really any good cooks in Britain? Well known for his passionate enthusiasm for food, Charles Campion decided to set out on a culinary tour to find out just what state our cooking is in. What he discovered was that Britain’s reputation as a nation that lacks skill in the kitchen is undeserved – today’s British cooks are inventive, hospitable and unfailingly generous; they cook fresh fish to perfection, make splendid cakes, understand butter sauces, enjoy cooking game, make great salads and revel in indulgent puddings. Format 200 x 155mm Extent 176pp ISBN 978-1-85626-856-1 Price £16.99 hardback Illustrations by Jonathan Gray Pub date March Rights World

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Stefan Gates has presented and co-written Full On Food for BBC2, Food Uncut for UKFood, Cooking in the Danger Zone for BBC2 and BBC4, Gastronuts, a childrenâ&#x20AC;&#x2122;s programme for BBC1 and CBBC, Feasts on BBC4 and most recently, Stefan Gates on Es for BBC2. Stefanâ&#x20AC;&#x2122;s first book, Gastronaut: Adventures in Food for the Romantic, the Foolhardy and the Brave, was published in 2005.

FOOD & DRINK

‘Stefan always turns food into an adventure.’ Heston Blumenthal

The Extraordinary Cookbook Stefan Gates

An exhilarating cookbook full of bold ways to create unforgettable meals. Choose from over 120 recipes that turn a simple supper into an occasion, including interactive dishes for your guests to cook, dip or mix at the table. Above all Stefan encourages the reader to have fun and enjoy playing with food. He combines unusual meals that he has invented or discovered on his culinary travels with simple classics that offer something magical. Discover how to make Vegetable Instruments, Golden Roast Chicken and Glow-in-the-dark Jelly, or host a Hammer and Crab Party. Format 255 x 225mm Extent 224pp ISBN 978-1-85626-921-6 Price £19.99 hardback Colour photography by Georgia Glynn Smith Pub date October Rights World

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james tanner takes 5

FENNEL, POMEGRANATE AND ORANGE SALAD 3UCH A SIMPLE SALAD WITH CLEAN FRESH Â˝AVOURS 'REAT TO ACCOMPANY A MEAL ON A HOT SUMMERS DAY Serves 4

2 large fennel bulbs, trimmed 4 tablespoons olive oil juice of 1 lemon 4 large blood oranges, peeled and segmented crushed sea salt and freshly ground black pepper 150g pack of pomegranate seeds or seeds from 4 halved pomegranates 150g pecorino

Using a mandolin or sharp knife, slice the fennel very (paper) thinly. Place the fennel in a bowl, add the olive oil and lemon juice and toss together. Add the blood orange segments and pomegranate seeds. Season with crushed sea salt and freshly ground black pepper and toss together. To serve, arrange the fennel salad on four serving plates and using a vegetable peeler, shave the pecorino over the top of each plate.

PAGE

James Tanner has worked for the Roux brothers and Martin Blunos. In 1999, aged 23, James and his brother opened Tanners Restaurant in Plymouth, followed by the Barbican Kitchen in 2006. He is the co-author of For Chocolate Lovers and Ice Cream. He appears on Ready Steady Cook and Saturday Kitchen, and was a regular chef on the BBC daytime series Step Up to the Plate in autumn 2008.

POACHED DUCK EGG, ASPARAGUS, MUSHROOMS, BACON AND WATERCRESS 4HIS BRUNCH STYLE DISH IS ALWAYS A WINNER IN MY HOUSE 2EMEMBER BUY THE ASPARAGUS WHEN ITS IN SEASON TO GET THE BEST Â˝AVOUR AND DONÂłT OVERCOOK THE Serves 4

100g asparagus crushed sea salt 1 tablespoon olive oil 100g smoked lardons 150g mushrooms (chestnut), wiped and halved 4 duck eggs freshly ground black pepper 50g (handful or bunch) watercress, washed and destalked

Preheat the oven to 220ÂşC/425ÂşF/Gas 7. Remove the woody ends of the asparagus by bending them and snapping where they break naturally. Lay the asparagus spears in a small roasting tin. Drizzle with the olive oil and sprinkle with salt. Roast for 8 minutes. In a small non-stick pan, fry the lardons for 4 minutes over a high heat until golden. Remove with a slotted spoon, drain on kitchen paper and keep warm in the oven. Return the pan to the heat and add the mushrooms. Fry in the fat from the lardons for 4 minutes. Add a teaspoon of olive oil to the pan if necessary. Remove from the heat and set aside. Poach the duck eggs by cracking them individually into cups and dropping them into a pan of simmering water. Simmer for 4 minutes. Remove with a slotted spoon.

PAGE

10 FOOD & DRINK

100 innovative recipes from an exciting young chef.

James Tanner Takes 5

James Tanner

With our increasingly hectic lifestyles, most of us don’t have the time to buy endless ingredients every time we want to make something delicious. James Tanner comes to the rescue, offering easy, flavoursome recipes that can be knocked up in no time using storecupboard staples (salt, pepper and olive oil) and a few good-quality ingredients. Whether it’s supper for one after a busy day at work, a romantic meal for two, Sunday lunch for the family or a dinner party, James gives you inspirational recipes to make you look like the domestic god/goddess that you wish you were! Format 255 x 205mm Extent 176pp ISBN 978-1-85626-917-9 Price £14.99 paperback/flaps Colour photography by Anders SchØnnemann Pub date September Rights World

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Nick Sandler is Creative Chef for Pret A Manger. He is also a freelance development chef, creating new dishes for delis and supermarkets. Johnny Acton is a writer/journalist who has authored books on topics ranging from the role of high altitude ballooning in the Space Race to the history of money. Together Nick and Johnny have written five books for Kyle Cathie â&#x20AC;&#x201C; Soup, Mushroom, Preserved, Duchy Originals Cookbook and The Branded Cookbook.

12 FOOD & DRINK

We all love a sausage – 394 million packs are sold in the UK every year.

The Sausage Book

Nick Sandler & Johnny Acton The world is devoted to sausages: from the Chinese lap cheong to Germany’s 1200 varieties of wurst, almost every country has its own variation. Tapping into this universal passion, Nick and Johnny show you how to make delicious examples at home, and provide over 80 recipes to use your sausages – whether homemade or store-bought – in exciting ways. Choose from Sausage Hotpot, Berlin Bratwurst Cooked in Beer, Chorizo and Goat’s Cheese Tart and Sausage, Bacon and Chicken Pie. This book also features location photography of artisan sausage makers from across Europe, making it a true feast for sausage fans. Format 250 x 210mm Extent 192pp ISBN 978-1-85626-924-7 Price £16.99 flexi Colour photography by Cristian Barnett Pub date October Rights World

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Camilla Plum lives on a diverse organic farm north of Copenhagen. The produce of the farm and gardens is all sold through the farm shop. Camilla not only manages the kitchen, the shop and the gardens, she also writes cookbooks and articles for magazines and newspapers, as well as having her own TV programme in Denmark.

14 FOOD & DRINK

The 6th book in Kyle Cathie’s awardwinning series of titles on world cuisines.

The Scandinavian Kitchen Camilla Plum

With sections on vegetables, spices, herbs, berries, fruit, meat, fish, seafood, eggs and grains, this is the ultimate guide to Scandinavian cooking. It includes 100 essential ingredients and 200 recipes selected by Camilla Plum, and celebrates the varied cooking methods and techniques, from smoking and preserving to the famous Smörgåsbord, that are still being used today. From mussels to lingonberries, by way of venison and rye bread, the information and recipes in this book give you a fascinating insight into the Scandinavian kitchen. Format 260 x 200mm Extent 240pp ISBN 978-1-85626-871-4 Price £25 hardback Colour photography by Anne-Li Engström Pub date October Rights World

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Ghillie James was food editor of Sainsburyâ&#x20AC;&#x2122;s Magazine for five years and now works as a freelance writer for various magazines including Delicious. Ghillie lives in Hampshire and owns a company called The Lazy Larder, making soups, jams, casseroles and puddings for small farm shops and private customers.

16 FOOD & DRINK

‘Jars and bottles of deliciousness to dip into all year round’ Sainsbury’s Magazine

Jam, Jelly & Relish Ghillie James, former food editor of Sainsbury’s Magazine, shares her tips and shortcuts for making easy preserves and also shows you how to use them in some exciting recipes. For example, why not turn your Sweet Thai Chilli Paste into Prawn, Aubergine and Pepper Curry, or show off your Lemon Curd in an Iced Lemon and Raspberry Loaf.

Ghillie James

g h i l l i e j a m es

over 100 recipes season,shortcuts from Basil Vodka for making easy preserves Ghillie James With shares herarranged tips byand in spring and Cherry Berry Jam in summer, to Feisty Windfall in autumn and Easythem Seville Marmalade and also shows youChutney how to use in some exciting recipes. For in winter, you’ll always have a supply of delicious preserves on hand to brighten any meal. example, why not turn Nutty Granola into Blueberry Brunch Pots, or ‘Jars and Curd bottles ofin deliciousness to dip show off your Lemon an Iced Lemon and Raspberry Loaf. With into all year round’ Sainsbury’s Magazine over 100 recipes arranged by season, from Basil Vodka in spring and Kyle Cathie Ltd Cherry Berry Jam in summer, to Feisty Windfall Chutney in autumn and www.kylecathie.com image Laura Hynd Orange Blossom and cover Seville Marmalade in winter, you’ll always have a design Jim Smith supply of delicious preserves on hand to brighten any meal.

simple preserves, pickles & chutneys & creative ways to cook with them

Ghillie James

£16.99 Format 240 x 210mm Extent 176pp ISBN 978-1-85626-909-4 Price £16.99 hardback/plc Colour photography by Laura Hynd Pub date May Rights World

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Preparation

PLASTIC STORAGE CONTAINERS Hard to imagine camping without a set of plastic storage containers. These have come a long way since the early days of Tupperware, which has been superseded by containers with wings on the lid that clip down on to the base. Lock & Lock are the original of their type and are 100 per cent airtight and spillproof. Brilliant for anything messy that needs to go into the cold box, as well as for marinating foods – you can shake them without any risk of leakage, which does away with a lot of messy mixing. A stackable set of about seven should do you for all your requirements, including the Camping Marinade and Camping Glaze. The corners of square ones are good for pouring. www.johnlewis.co.uk and www.jwpltd.co.uk

This makes for great communal eating, and a beach is just about the perfect place, where the mussels can either be cooked on a tripod or in a large pan over a portable gas stove.

Worth every inch of space, this will double as a work surface in challenging situations where you don’t have a table. A folding one makes good sense. www.josephjoseph.com. Cork chopping boards are a good lightweight option, and they ﬂoat, if that is a consideration. www.greentulip.co.uk

Allow about 500g of mussels per person, and wash and pick them over in the usual fashion, pulling off the beards and discarding any that don’t close when sharply tapped. Bring a glass of white wine to the boil with a few ﬁnely chopped shallots, add the mussels, cover, and steam them open for 5 minutes or so, stirring or shaking the pan halfway through.

Kit Stove or open fire, saucepan or casserole

KNIVES

One small and one large sharp knife Hard to get away with less. A chef’s travelling canvas holdall will contain not only these but a can opener and corkscrew too. www.nisbets.co.uk

Serrated knife Great for tomatoes and salamis, and less likely to slip than other knives if you are cooking anywhere rough. This will also double up as a travel-size bread knife for baguettes, ﬂatbreads and small loaves.

STACKABLE BOWLS

Pocket knife

A set of colourful plastic preparation bowls travel light and will double as serving dishes. Joseph Joseph make excellent sets, the larger of which also encompass a sieve, a colander and either measuring spoons or a lemon squeezer. www.josephjoseph.com. We also love lightweight bamboo bowls, a renewable source of material and green option. www.greentulip.co.uk

For one night away and light cooking you may be able to get away with a pocket knife without any additional ones. If it has attachments such as a bottle opener, corkscrew and scissors, so much the better.

Chopper

TRAVELLING POTS For the sake of a few days away we only need small quantities of essentials for the storecupboard. I ﬁnd the ideal are lightweight aluminium screw-top tins (about 100ml), which are non-breakable and perfect for spice mixes, sugar, salt and the like. These are available from cosmetic suppliers, who also have small aluminium bottles that are good for decanting liquids and oils. www.naturallythinking.com

MUSSEL POT

CHOPPING BOARD

This bit of non-essential gadgetry is a trip back in time. I remember when my parents returned one year from their annual pilgrimage to the Ideal Homes Show, where they would always arrive back in a state of excitement with the latest toy that was going to change their lives. These choppers are still around, in better form than ever – the stainless steel version is good and sturdy and does away with the need for knives when chopping onions and the like. They’re tear-free too. www.rosle.com

E s sential Kit

Essent ial Ki t

GRILLED CHOCOLATE MARSHMALLOWS Toasted teacakes with a difference, a ready-made s’more, the classic campfire treat of a toasted marshmallow popped between a couple of Graham crackers with a layer of chocolate, partially melting it. Tunnocks teacakes provide us with the perfect solution, a marshmallow covered in chocolate with a biscuit below. Skewer these and grill briefly, held over a barbecue or in a fire, until the chocolate appears covered with beads of moisture, by which time the marshmallow will be deliciously mousse-like within.

Kit Barbecue or fire, skewers S’MORES These are a kind of makeyour-own Tunnocks teacake – skewer and grill marshmallows, slip them on to a small thin biscuit such as chocolate chip shortcake, and sandwich with a second biscuit. If they are plain biscuits, pop a couple of squares of chocolate in between along with the marshmallow.

Kit Barbecue or fire, skewers

162 S w e e t C h i c

18 FOOD & DRINK

100 O n e-p ots

Annie Bell spent several years as a cookery writer for Vogue, then as a food writer on the Independent. She currently writes for the Mail on Sunday’s YOU magazine, and is a contributor to Country Living and Waitrose Food Illustrated. She was winner of the Guild of Food Writers Journalist of the Year award in 2003.

Camping is back in vogue, with more of us than ever planning trips this year.

The Camping Cookbook Annie Bell

Increasing numbers of us are rediscovering camping, and while there are numerous guides on where to stay and what to do, there is little to help us actually cook in this challenging setting. In this beautiful new book, Annie Bell shows us how to cook delicious and interesting meals with no electricity and limited ingredients. She creates portable feasts like Baba Ghanoush, Chicken Tagine with Pine Nuts and Raisins and Apricots with Gooey Nougat using just a barbecue or one-ring burner, so you can eat in style wherever you are. Format 198 x 154mm Extent 176pp ISBN 978-1-85626-933-9 Price ÂŁ12.99 paperback Colour photography by Jonathan Bell Pub date May Rights World

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Annie Rigg is an experienced freelance food stylist and writer. She has worked on numerous books and bestselling magazines, such as Sainsbury’s Magazine, Olive, Delicious, Country Living and Good Food Magazine. She has worked with a number of top chefs, and is the author of Birthday Cakes for Kids.

Love Heart Sugar Cubes

These are perfect for Valentine’s Day, a hen night or as a wedding favour. You could tint the sugar almost any colour imaginable but pale, pastel shades are more elegant when teamed with vintage tea cups. Why stop at love heart sugar cubes? Look out for small star or simple f lower-shaped cutters to experiment with.

MAKES ABOUT 30 300G CASTER SUGAR 1 - 2 T A B L E S P O O N S C O L D WA T E R F O O D C O L O U R I N G PA S T E S – PINK, LIL AC, YELLOW

Tip the caster sugar in a bowl and add the cold water. Stir to combine thoroughly until the sugar takes on the texture of damp sand, the kind you’d use to make sand castles. Tip one quarter of the sugar out onto a baking sheet lined with baking parchment and press firmly to the thickness of around 1cm. Using a small heart-shaped cookie cutter carefully stamp out the shapes, one at a time. Using your finger gently push the sugar heart out of the cutter and onto another parchment covered baking sheet. Repeat until you have used up all of the white sugar. To tint the remaining sugar add a tiny amount of food colouring paste using a cocktail stick and mix until thoroughly combined. Stamp out more hearts in the same way. Leave the sugar cubes to dry for at least 24 hours.

Turkish Delight

Nougat with Cherries and Toasted Marcona Almonds; Fruit Pastilles, page 34

Fill each of these cookies with a personalised message of goodwill and give to your family and friends at New Year or any other significant event. Bake the cookies one tray at a time, Tip the sugar into a medium sized saucepan with lemon juice and 300ml water and bring to the boil. Meanwhile mix together 75g of the cornflour, 200ml water and the gelatine and add to the pan. Stir constantly until the gelatine has dissolved and then continue to simmer very gently for 20 minutes until thickened. Lightly oil a shallow 20cm square tin and line with clingfilm. Mix together the remaining 25g cornflour and the icing sugar and lightly dust the clingfilm with this. Remove the pan from the heat and cool the mixture in the pan for 10 minutes. Add the rosewater and pink food colouring. Roughly chop the pistachios and stir to combine. Pour the Turkish delight into the tin, spread level and leave to cool thoroughly before cutting into squares and dusting with the icing sugar and cornflour mixture.

20 FOOD & DRINK

MAKES ABOUT ?? 375G CASTER SUGAR JUICE OF 1 LEMON 10 0 G C O R N F L O U R 25G GEL ATINE POWDER 25G ICING SUGAR 2 - 3 T S P R O S E WA T E R P I N K F O O D C O L O U R I N G PA S T E 5 0 G S H E L L E D U N S A LT E D PISTACHIOS

Sweet Boxes

Published just in time to provide lots of ideas for unique Christmas presents.

Gifts from the Kitchen Annie Rigg

With the current trend for all things thrifty and creative, now is the perfect time to explore the tradition of making and giving homemade food gifts. What could be more wonderful than receiving a box of deliciously decadent homemade truffles, a jar of piquant chutney or a bottle of fresh raspberry cordial, all beautifully packaged with a handwritten label? With a huge variety of recipes and ideas for every season and occasion, from Turkish delight, Chinese fortune cookies and lemon curd, to herbal teas, spiced cherry tomato jam and chilli vodka, there is sure to be something for everyone. Annieâ&#x20AC;&#x2122;s inventive tips will inspire homemade gifts that are filled with love and originality. Format 220 x 210mm Extent 204pp ISBN 978-1-85626-938-4 Price ÂŁ16.99 hardback Colour photography by Catherine Gratwicke Pub date September Rights World

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The Greengrocer Of all the shops along the highstreet, it is the greengrocer that I find most alluring, with its musty scent of earth clinging to roots and woodencrates piled precariously high. And what finer way of appreciating the produce than with a soup? Depending on our mood we may not always readily warm to the do-good austerity of raw vegetables, but soups play to their soft side - everything that we love about them in liquid comfort form. Soups take what is fine in any particular vegetable and run with it...

Sweetcorn and chilli soup

A chowder pie Chowders transport us to some silvered jetty in Maine fringed with pastelclapboard houses, where we can

Serves 6

dangle our legs in the cool blue water. The word itself is supposed to derive from the French chaudiere and

1.30 g unsalted butter

thought tohave been introduced to Newfoundland by Breton fishermen, possibly inspired by their own tradition

2 tbsp extra virgin olive oil

of cotriade that includes potatoes. Either way chowder is broad in spirit, and here the essential milkiness is

2 large onions, peeled and finely chopped

added as a spoonful of cream at the very end.

7 corn cobs

This chunky Sweetcorn and chilli soup plays on the intense sweetness of corn, sharpened with a little lemon juice. But don’t be tempted by cans, it takes minutes to strip the corn off fresh cobs. Serve with the sour cream, and some more parsley if wished.

3 tsp finely chopped medium-hot red chilli

Serves 6

1 lit vegetable stock

30 g unsalted butter 6 rashers rindless smoked back bacon, sliced 100 g baby leeks or spring onions, trimmed and thickly sliced 100 g baby carrots, trimmed, peeled and thickly sliced diagonally 100 g purple sprouting broccoli, florets and tender stems thickly sliced 100 g sugar snaps, ends trimmed, and halved

sea salt 2 tbsp lemon juice 5 tbsp coarsely chopped flat-leaf parsley, plus extra to serve sour cream to serve (optional)

Heat the butter and olive oil in a large saucepan over a medium heat and fry the onion for about

500 ml good chicken stock

10 minutes until nice and golden, stirring occasionally. In the meantime, strip the kernels off the cobs using

200 g undyed smoked haddock fillet, skinned and cut into 1 cm dice

a sharp knife. Add these to the pan with the chilli and fry for about 5 minutes, again stirring occasionally. Add

150 g raw shelled prawns

the stock and some salt, bring to the boil and simmer for 10 minutes until the corn is tender, but still crisp.

4 tbsp coarsely chopped flat-leaf parsley

Transfer two thirds of the soup to a food processor and whizz to a coarse puree, then add this back to the

sea salt, black pepper

pan and stir in the lemon juice and parsley, and taste for seasoning.

1 x 375 g packet of ready-rolled puff pastry 1 egg yolk blended with 1 tbsp milk

Chunky pea soup

crème fraiche to serve

Heat the oven to 190°C fan oven/210°C electric oven. Melt the butter in a large saucepan over a medium heat, add the bacon and fry for 7-9 minutes, stirring occasionally and separating out the pieces, until it is lightly coloured. Add the vegetables and continue to fry for another couple of minutes then remove the pan from the heat.

A chunky pea soup, with a melange of green Spring veg, delicious with grated Parmesan.

Serves 6 5 tbsp extra virgin olive oil, plus extra

Add the chicken stock, seafood, parsley and a little seasoning to the saucepan. Divide the soup between four

5 shallots, peeled, halved and thinly sliced 1 celery heart, trimmed and thinly sliced

350-400 ml bowls or small pie dishes. Roll the pastry a little thinner than it is on a lightly floured worksurface, and cut out 4 circles 1 cm bigger than the top of the dish.

3 garlic cloves, peeled and finely chopped 5 leeks, trimmed, halved and thinly sliced sea salt, black pepper

Brush the rim of each pastry circle with the eggwash, then place it painted-side down on top of the dish and press the edges to the side of the bowl. Cut a couple of small slits in the pastry at opposite sides of each bowl just inside the rim, and brush with the egg wash. Place the bowls inside a roasting dish and bake for 20 minutes. Serve the crème fraiche separately, leaving each diner to cut into the pastry and dollop a spoonful into the soup.

300 g fresh shelled peas 900 ml chicken stock 100 g pea shoots, coarsely chopped (with a few shoots to serve) 3 large handfuls basil leaves

Heat 5 tablespoons of olive oil in a large saucepan over a medium heat, add the shallot, celery and garlic and cook for 4-5 minutes until softened and relaxed, stirring frequently. Add the leeks, season and cook for 4-5 minutes longer, again until glossy and relaxed and stirring occasionally, then stir in the peas. Add the stock, bring to the boil and simmer for 5 minutes. Stir in the chopped pea shoots and cook for 1 minute longer. Transfer half the soup to a food processor, add the basil and whizz to a textured puree, then stir this back in

The Fishmonger

22 FOOD & DRINK

with the rest of the soup. Taste for seasoning and serve with a sprig of pea shoots in the middle of each bowl and plenty of olive oil drizzled over.

The Greengrocer

A treat for the many fans of Annie Bell’s YOU magazine column and her books.

Soup Glorious Soup Annie Bell

Soup is the food of the world and every culture produces its own delicious variations on this universal theme. Comforting and familiar, it can at the same time be exotic and exciting. This book contains over 100 recipes arranged according to the main ingredient – vegetables, fish, meat, bread and dairy – with traditional soups such as Pistou, Bouillabaise and Pumpkin, as well as more unusual recipes, such as Syrian Mixed Grain Soup, Curried Aubergine with Cucumber Raita Soup and Broad Bean and Chicken Stew with Pomegranate. Let yourself be inspired to celebrate the variations of Soup Glorious Soup. Format 255 x 205mm Extent 192pp ISBN 978-1-85626-913-1 Price £14.99 paperback/flaps Colour photography by Richard Jung Pub date September Rights World

FOOD & DRINK

J A PA N

INDONESIA

Ya k i s o b a

STIR- FRIED CHICKEN NOODLES Yakisoba is one of the most popular noodle dishes in Japan, a derivative of chow mein – this version is inspired by the original but made with buckwheat noodles or soba. Serves 4

Ikan Dan Mihun

INDONESIAN FRIED NOODLES WITH FISH A N D P R AW N S

600g Japanese fresh soba noodles, steamed 1 tablespoon sesame oil

Sweet soy sauce is a dark soy sauce made from soy sauce, sugar and malt sugar.

2 tablespoons vegetable oil 225g chicken breast, skinned and boned, cut into thin slices 1 medium onion, sliced

Serves 4

80g carrots, cut into matchsticks

8 tablespoons groundnut oil 1 onion, chopped 2 garlic cloves, chopped 450g sole, turbot or brill fillets, cleaned, rinsed and cut into 3cm pieces 1 celery stick, finely chopped

5 Chinese cabbage leaves, roughly chopped

2 teaspoons sambal ulek (see page 46)

3 tablespoons soy sauce

1 tablespoon sweet soy sauce

1 tablespoon sugar

salt and pepper to taste

1 tablespoon oyster sauce

2 tablespoons finely chopped chives

½ sheet seaweed paper, shredded

115g prawns, shelled and deveined 1 teaspoon cornflour, mixed with 1 tablespoon cold water

1 Rinse the steamed noodles, place them in a bowl and stir in the sesame oil, then set aside. 2 Heat the vegetable oil in a wok and stir-fry the sliced chicken for 3 to 4 minutes, stirring occasionally. Add the onion, carrots and cabbage and stir-fry for a further 3 to 4 minutes, then stir in the noodles, soy sauce, sugar and oyster sauce and mix well. Divide the mixture between 4 plates, sprinkle with the shredded seaweed and serve.

C H I C K E N

A N D

D U C K

2 small red or green chillies, finely chopped 340g rice vermicelli noodles, cooked according to the packet instructions

1 Heat 3 tablespoons oil in a wok and stir-fry the onion until it is transparent, then add the garlic and fish. Sprinkle the celery over the dish, add the sambal ulek and 120ml boiling water and cook for 1 minute. 2 Add the soy sauce and a pinch of salt and pepper, stir in the chives, cover the wok and cook for 4 minutes. 3 Add the prawns and stir in the cornflour-and-water-mixture, stirring until the sauce has thickened. Add the chillies, stir briefly, then set aside. 4 In a wok, heat 5 tablespoons oil and stir-fry the rice vermicelli for 4 to 5 minutes. Turn onto a large warmed serving dish, spoon the set-aside sauce mixture over and serve.

138

F I S H

A N D

S E A FO O D

Vatcharin Bhumichitr came to London in 1976, and since then has become our premier Thai restaurateur, chef and cookery author. Previous books for Kyle Cathie include Vatch’s Thai Street Food, Stylish Thai and The Big Book of Thai Curries.

THAILAND

Mee Krop Lad Nah

DEEP-FRIED NOODLES WITH MIXED V E G E TA B L E S This dish is served in Chinese restaurants all over the world under a variety of different names. Being Thai, I've naturally gone with the Thai version! Serves 4

For the noodles

250ml vegetable oil for deep-frying 4 nests egg noodles For the mixed vegetables

2 tablespoons vegetable oil 2 garlic cloves, finely chopped 115g bamboo shoots, finely sliced 115g baby corn, halved lengthways 1 small red bell pepper, deseeded, then diced 3 spring onions, cut into 5cm lengths 115g straw mushrooms 3 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 teaspoon sugar ½ teaspoon ground white pepper 2 tablespoons cornstarch, mixed with 150ml water to make a thin paste coriander leaves, to garnish

1 In a pan or wok, heat the oil for deep-frying to 200ºC/400ºF/gas mark 6 and deep-fry the noodles until crisp, then remove from the oil, drain and divide between 4 bowls. 2 Heat the vegetable oil in a wok and fry the garlic until golden. Add all the remaining ingredients, except the coriander, stirring constantly, then pour the mixture over the noodles, garnish with coriander leaves and serve.

This dish is served in Chinese restaurants all over the world under a variety of different names.

166

24 FOOD & DRINK

V E G E TA RI A N

From the bestselling author of The Big Book of Thai Curries.

The Big Book of Noodles Vatcharin Bhumichitr We all love noodles, but there are so many different varieties available that it can be hard to know where to start. In this enlightening new book Vatch talks you through the essentials of making a delicious bowl of noodles, giving plenty of helpful tips on ingredients and cooking techniques. With over 100 inviting and varied dishes from China, Thailand, Singapore, Laos and Cambodia, from pork to beef, to fish and seafood to chicken, duck and vegetable recipes, this book is a tasty way to discover more about noodles. Format 275 x 220mm Extent 176pp ISBN 978-1-85626-868-4 Price ÂŁ16.99 paperback Colour photography by Will Heap & Somchai Phongphaisarnkit Pub date February Rights World

FOOD & DRINK

Harriet Hastings co-founded Biscuiteers, voted no.3 in the 50 best websites of 2009, with Stevie Congdon in 2007. Their biscuits are also sold in Selfridges, John Lewis, Harrods and Fortnum & Mason, as well as in France, Greece and Dubai.

26 FOOD & DRINK

‘Sheer sunshine in a box.’ Harper’s Bazaar on Biscuiteers

Biscuiteers Book of Iced Biscuits

Harriet Hastings

A stylish collection of easy-to-make, utterly delicious treats that taste as fabulous as they look. Acclaimed iced biscuit creator Harriet Hastings offers decorating ideas for every occasion, from birthdays and weddings to children’s parties and festive celebrations. With recipes for basic biscuit doughs such as vanilla, lemon, chocolate, ginger, almond and spice, plus different types of icing and colouring, piping instructions and templates, this book contains all you need to wow your friends and delight your kids. Format 240 x 210mm Extent 160pp ISBN 978-1-85626-941-4 Price £14.99 flexi Colour photography throughout Illustrations by Victoria Sawdon Pub date October Rights World

FOOD & DRINK

FLATBREAD TOPPED WITH VATAPÁ

SERVES 4–6

On a lightly floured surface and using a rolling pin, roll one piece of dough into a 20 -cm (8 -inch) round, between 2–3mm ( 1⁄16 – 1⁄8 inch) thick, lifting the dough often and making sure the work surface and the dough are amply floured at all times. Wipe off the excess flour on top of the dough and brush the olive oil over the top side.

Carefully lift the dough, being sure to keep it in one piece, and place it with the olive oil side down on the grill or in the griddle pan. Using a pair of tongs, lift the dough to check for grill marks and that the dough is completely cooked on the bottom, about 2 minutes. Slide the dough onto a wire rack with the uncooked side up. Cool for 5–10 minutes.

FOR THE DOUGH

250g (9 oz) plain flour, sifted, plus extra for dusting ¼ teaspoon bicarbonate of soda 55g (2 oz) sea salt 4 tablespoons unsalted butter, cut into pieces 75ml (2½fl oz) cold water (a little more or a little less depending on humidity) 2 tablespoons olive oil ¼ recipe chilled Vatapá (see page 78) 1 vine tomato, thinly sliced 6 large raw prawns, peeled and deveined 40g (1½ oz) canned and drained hearts of palm, thinly sliced 3 tablespoons dende (palm) oil 2 tablespoons chopped fresh coriander sea salt and freshly ground black pepper

A MISSION OF JOY AND LOVE

In the bowl of a food processor, combine the flour, bicarbonate of soda and salt. Add the pieces of butter and pulse until the mixture becomes a coarse meal.

With the machine running, add the water in a thin, steady stream. The dough will start to form into a ball. Before it actually holds its shape, turn the dough onto a lightly floured surface. Using your hands, gather the dough into a ball. If necessary, add a little more flour. Knead the dough by hand, or in a mixer fitted with the hook attachment, until the dough looks smooth, about 5 minutes.

Think of Brazil and you think of soccer, samba, bossa-nova, beaches and carnival. Behind these popular assets lies an incredibly rich cuisine that is present in every aspect of Brazilian culture. Most cookbooks group Brazil in the same pot as Latin American cuisine since they share many ingredients. But our history differs in many ways and it impacts on the application, taste and approach of our cooking. To understand Brazilian cooking, you have to understand Brazil: unlike the rest of South America, which was colonised by Spain, Brazil was colonised by Portugal. Our cuisine is represented by three different cultures: the Portuguese, the Africans (who were brought to Brazil for agricultural labour) and the native Indians. This three-way mixture is the essence of our culture: it’s in the music we hear, in the foods that we eat and in the faces of our people.

In this recipe, the traditional Brazilian fish pureé

a fun dish that is easy to prepare, great for

vatapá (see page 78) finds a new role: sauce for

entertaining, and surprisingly light. Making the

a pizza. It can be spread just like tomato sauce

flatbread is quite easy and it can be prepared

on top of a flatbread, which is then topped

ahead of time, but you could substitute ready-

with prawns, dende (palm) oil, hearts of palm

bought pizza dough. Just be sure to roll it very

and tomatoes. This pizza-style preparation is

thinly, otherwise the dish will become too heavy.

Cut the dough in half and wrap each piece separately in clingfilm. Chill for at least 30 minutes in the refrigerator.

Preheat a gas barbecue or place a griddle pan over a medium-high heat.

7 8

Preheat the oven to 180˚C/350˚F/Gas Mark 4. Spread the vatapá on top of the uncooked side, leaving a border of 1cm (½ inch) edge, as you would with a pizza. Arrange some tomato slices, hearts of palm and prawns on top. Season the entire surface with salt and pepper, then drizzle some dende oil over it.

Bake the flatbread in the oven until the prawns are cooked and the flatbread is nice and crunchy, about 5 –7 minutes.

Remove it from the oven and garnish with the coriander. Slice into 4 – 6 pieces and serve immediately.

28 BAR FOOD

6 INTRODUCTION

Leticia Moreinos Schwartz was born in Rio de Janeiro, Brazil and moved to New York in 1997. After graduating from the French Culinary Institute she worked in the kitchens of many of the top New York City restaurants. In 2000 she moved to Connecticut and started her own catering and cooking instruction business, teaching at schools such as the Institute of Culinary Education and the French Culinary Institute.

28 FOOD & DRINK

PINEAPPLE MANCHEGO SKEWERS Abacaxi picante com Manchego no palito

PAO DE QUEIJO

This is a very simple appetiser with an

MAKES ABOUT 20 SKEWERS

undeniable elegance, perfect for a last-minute

225g (8 oz) fresh pineapple, peeled and cored

get together. It’s refreshing and perfectly

175g (6 oz) Manchego, at room temperature

balances the soft, sweet pineapple and the firm,

2 tablespoons sugar 25g (1 oz) salted butter

nutty, salty Manchego – Spain’s most famous

1 tablespoon water

sheep’s milk cheese. In Brazil, I made this dish

¹⁄ 8 teaspoon ground cinnamon

with Gouda, but once I tried it with Manchego,

¹⁄ 8 teaspoon ground chipotle chilli sea salt and freshly ground black pepper

I never looked back. Look for an aged cheese,

20 small bamboo skewers

which will have a deep, buttery feel. To make a nice presentation, cut the fruit and the cheese into perfect squares of the same size. Save the trimmings for another recipe, or just snack on

CHOOSING CHEESE

them like I do. Try to find some nice-looking

This appetiser lends itself to many different types of cheese and is a great way to try something new, since you don’t need to buy a lot. Cheeses that can be used instead of Manchego are Roncal or Zamorano from Spain, or Terrincho Velho from Portugal.

skewers because this presentation relies on the sum of the very few parts. I like the bamboo ones sold in Asian stores.

Cut the pineapple into 1-cm (½-inch) cubes using a serrated knife. Cut the Manchego into cubes about the same size. You should have about 20 pineapple cubes and 20 Manchego cubes.

Place the sugar in a small frying pan and add the water. Cook over a high heat until it turns into a light amber colour, about 2–3 minutes (since this a very small quantity it can be easily overcooked, so watch carefully).

Add the butter and swirl the pan around. Everything will splash and bubble, so be careful. When the butter is well blended with the caramelised sugar, turn the heat to low and add the cinnamon and ground chipotle. Cook the caramel until it becomes a little thicker, about 2 minutes.

Add the pineapple cubes and swirl the pan around, allowing the pineapple to caramelise in the sauce and become lightly golden brown, but being careful not to let it get too mushy, about 3– 4 minutes. Season with salt and pepper.

Pour the pineapple and sauce onto a flat plate. While the fruit is still hot, place a piece of pineapple on the skewer, then a piece of Manchego. Place the skewers on a serving plate and serve immediately, while the pineapple is still warm.

PAO DE QUEIJO

‘A brilliant, creative and charismatic chef.’ Jane Stern

Cook Brazilian Leticia Moreinos Schwartz Like its soccer and samba, beautiful beaches and carnival, Brazilian cooking is an explosion of colour and flavour. Leticia Moreinos Schwartz grew up eating Caldinho de Feijão all day and drinking fresh coconut water on the beach, and here she has recreated and reinterpreted the flavours of many such classic Brazilian dishes. With simple techniques and well-explained directions, dishes like Salmon no Risotto de Caipirinha (Salmon over a Caipirinha Risotto) and Bolinho Quente de Doce de Leite com Sorbet de Coalhada (Molten Dulce de Leche Cake with a Sour Cream Sorbet) will bring a welcome Copocabana-born breeze into every home kitchen. Format 240 x 210mm Extent 176pp ISBN 978-1-85626-915-5 Price £19.99 paperback Colour photography by Ben Fink Pub date February Rights World

FOOD & DRINK

Mindy Fox is the food editor of the magazine La Cucina Italiana and a former editor at Saveur. She has written for many magazines in the US, including Saveur, Every Day with Rachael Ray, and Prevention, and she has collaborated on a number of cookbooks, including The New York Times Notable Book of 2009, The Craft of Baking with Karen DeMasco.

30 FOOD & DRINK

An engaging, fresh and exciting take on one of the world’s favourite dishes.

The Perfectly Roasted Chicken Mindy Fox Among the simplest of dishes, few satisfy in both the making and the eating like a perfectly roasted chicken. Just think of the mingled scents of whatever flavourings have been massaged into the skin and flesh of the bird; the tender pull-apart meat and crisp golden, salty-sweet skin of the finished dish. Mindy Fox provides classic and modern takes on roasting a chicken, plus side dishes and delicious recipes for leftovers. Enjoy a Chicken Noodle Soup with Leeks, Peas, and Dill, Vietnamese Summer Rolls or Baked Macaroni, Chicken and Cheese. Whether you’re cooking for one, two, a family, or a party, The Perfectly Roasted Chicken delivers. Format 200 x 240mm Extent 176pp ISBN 978-1-85626-942-1 Price £19.99 hardback Colour photography by Ellen Silverman Pub date October Rights World

FOOD & DRINK

LENTIL SOUP

WITH CRUMBLED SAUSAGE AND DITALINI (â&#x20AC;&#x153;LITTLE THIMBLEâ&#x20AC;?) PASTA FOR 4 TO 6 PEOPLE

, , , , I have never eaten a lentil soup better than the one I grew up onâ&#x20AC;&#x201D;I pass it on to you. ) K<8JGFFEJ =I<J? K?PD<# D@E:<;# FI ( K<8JGFFE ;I@<; K?PD<

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Julia della Croce is the author

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1. Pick over and wash the lentils in cold water. Transfer them to an ample pot, cover with the stock or water, and add the bay leaf. Bring to a boil, then immediately reduce to a simmer. Cook over medium-low heat until half-cooked, 10 minutes. 2. Meanwhile, slip the casings oďŹ&#x20AC; the sausages. In an ample skillet, warm the olive oil. Brown the sausage meat over medium heat until lightly colored all over, about 7 minutes; transfer to a side dish and drain excess fat, leaving 3 tablespoons. Add the garlic, onion, celery, and thyme to the pan and sautĂŠ until the garlic is golden and the vegetable are softened and aromatic, about 5 minutes. Return the sausage to the pan. Dissolve the tomato paste in a little of the lentil broth and add it to the pan. Follow with the chopped tomatoes and their liquid. Simmer all together for 5 minutes. 3. Bring the lentils to a boil once again if they have cooled down. Transfer the mixture in the skillet and the pasta to the pot with the boiling lentils. Simmer to marry ďŹ&#x201A;avors, about 5 minutes. Add salt and pepper to taste. Turn oďŹ&#x20AC; the heat, cover the pot, and allow the soup to rest until the pasta is fully cooked, about 4 more minutes. Sprinkle with the parsley and serve.

ITALIAN HOME COOKING )

NONNA GIUIIAâ&#x20AC;&#x2122;S

POLENTA LAYER CAKE WITH MEAT SAUCE SERVES 8

**** My maternal grandmotherâ&#x20AC;&#x2122;s polenta cake is much like baked lasagne except that polenta replaces pasta in between the layers of sauce and tangy young sheep milk cheese. =FI K?< J8L:<1

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1. First make the sauce: Warm the oil. Stir in the onion, carrot, and celery and continue to sautĂŠ until vegetables are soft, 10 minutes. Add fennel seeds and the pork and sautĂŠ over low heat until meat colors lightly, stirring occasionally, about 4 minutes. Stir in the wine and allow to evaporate, 1 minute. Add the tomato paste diluted in a few tablespoons of the reserved tomato juices followed by the tomatoes, another Â˝ cup reserved tomato juices, and 1 teaspoon salt. Stir well. Partially cover and allow to simmer over the lowest possible heat for 1 hour, stirring frequently. The sauce should become thick and fragrant. If necessary, add a few tablespoons of the reserved tomato juices during cooking if the sauce seems to be drying out. 2. Lightly oil a 9â&#x20AC;?x13â&#x20AC;? baking dish and set it aside. Make the polenta and turn it out onto a lightly oiled board or counter surface. Use a rubber spatula or knife dipped into hot water to spread it out into a rectangle about Âź inch thick. Let stand until cooled completely and ďŹ rm, about 15 minutes. Cut into 3-inch squares; set aside. 3. Heat an oven to 450 degrees F. Arrange half the polenta squares in the bottom of the baking dish. Pour half the sauce over the polenta squares; spread to cover. Sprinkle half the cheese over the sauce. Repeat with another layer of each. Bake until the â&#x20AC;&#x153;cakeâ&#x20AC;? is heated through and the cheeses is golden brown, between 15 and 20 minutes; let stand for 10 minutes. Cut into squares and serve. ITALIAN HOME COOKING

PASTA

32 FOOD & DRINK

of 13 cookbooks, has been broadcast extensively on British, American and Canadian radio, and has made many appearances on national and regional television, including The Today Show and Food Network. Her work has appeared in newspapers and magazines including The Los Angeles Times, The Washington Post, The New York Times Magazine, Food & Wine and Cookâ&#x20AC;&#x2122;s Illustrated.

Praise for Julia’s previous book: ‘Authentic recipes that deliver superb results.’ Jack Bishop, Cook’s Illustrated

Italian Comfort Food Julia della Croce

Linguine with Fresh Clam Sauce; Roast Chicken with Bread, Sausage, and Saffron Stuffing; Juicy Meat Loaf with Red Wine and Tomato Glaze; Winter Squash Stew with Green Olives and Garlic; Orange-almond Ring Cake… Leading Italian food authority Julia della Croce offers 125 mouthwatering, comforting dishes in this enticing book. From Welcoming Dishes and Bowlfuls of Soup to Pasta by Heart and Everyday Sauces; from Meat, Fish, and Seafood Entrees to Vegetable Accompaniments; from Sunday Treats to Baby’s First Meals – all your family and friends are accounted for in this wonderful recipe collection. Format 230 x 250mm Extent 224pp Price £19.99 hardback ISBN 978-1-85626-936-0 Colour photography by Christopher Hirsheimer Pub date October Rights World

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Remington Norman was a Master of Wine and is a member of the Académie Internationale du Vin. His book, The Great Domaines of Burgundy, was awarded the gold medal of the German Gastronomic Society and also the André Simon Prize for the best wine book of its year. His second book, Rhône Renaissance, also won the André Simon Award, Le Prix du Champagne Lanson and the Glenfiddich Prize.

34 FOOD & DRINK

Multi-award winning author of The Great Domaines of Burgundy.

Grand Cru Remington Norman For the wine lover, Burgundy is the Holy Grail, as for centuries its tapestry of vineyards has been responsible for producing some of the world’s most incomparable bottles of wine. But what makes one wine fine and another pedestrian and why one plot is designated Premier Cru while its neighbour is Grand Cru at several times the price, all rests in a very few hectares of soil. Looking at Burgundy’s individual vineyards and how they define their terroir, Remington Norman identifies what drives quality in modern Burgundy and is therefore the key to understanding its wines. Format 250 x 210mm Extent 256pp ISBN 978-1-85626-920-9 Price £30 hardback Pub date September Rights World

FOOD & DRINK

3rd EDITION

‘Outstanding.’ Joanna Simon, The Times

The Great Domaines of Burgundy A guide to the finest wine producers of the Côte d’Or

Remington Norman & Charles Taylor mw In this revised edition, Remington Norman and Charles Taylor show where the genuinely fine wines are to be found in Burgundy. Includes 37 new entries, documenting the latest rising stars and giving a selection of some 140 of Burgundy’s best producers. Format 285 x 216mm Extent 288pp ISBN 978-1-85626-812-7 Price £40 hardback Colour photography, maps and vineyard charts Pub date February Rights World

36 FOOD & DRINK

She is a natural cook, with her head straight on and a confident hand.’ Saveur

Homemade Clodagh McKenna With a strong focus on using local produce and eating together, Clodagh McKenna’s new book brings together recipes and ideas gathered from years of travelling and taking notes. The book is filled with household tips, notes on food producers, farmers’ markets and Clodagh’s favourite restaurants, cafes and bars. Chapters on aperitifs, lunchbox ideas, baking, mid-week suppers, homemade fast food, Sunday roasts, preserving and edible gifts mean there really is something for everyone. Format 250 x 210mm Extent 192pp ISBN 978-1-85626-958-2 Price £16.99 hardback Colour photography by Alberto Peroli Pub date October Rights World

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NEW PAPERBACK

‘All you ever need to know about the most important family meal of the week.’ Daily Express

Sunday Roast The complete guide to cooking and carving

Clarissa Dickson Wright & Johnny Scott Clarissa gives you classic and imaginative ways to cook all types of meat (and there’s a chapter on fish too), broadening your repertoire and inspiring you to try new creations, while Johnny provides essential information on carving. Also includes ideas for sauces, accompanying vegetable dishes and how to use up your leftovers. by the same authors

38 FOOD & DRINK

see page

Format 255 x 225mm Extent 192pp ISBN 978-1-85626-957-5 Price £14.99 paperback/flaps Colour photography by Gus Filgate Pub date November Rights World

21st BIRTHDAY EDITION

‘Patricia Wells’s Bistro Cooking has not left my kitchen since it came out.’ Nigel Slater, Observer

Bistro Cooking 200 recipes inspired by the small family restaurants of France

Patricia Wells Filled with recipes from intimate Parisian bistros, candlelit caves and farmhouse kitchens, Bistro Cooking captures the true flavour of the French palette. Witty anecdotes and tasty recipes transport the reader to a land of good food, good friends and joie de vivre. Format 230 x 180mm Extent 292pp ISBN 978-1-85626-951-3 Price £14.99 paperback B/w illustrations by Jewell Homad Pub date September Rights World

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NEW PAPERBACK P186c

TextBlack

FRED LOTKIN

I T A L Y

U154894 1.30 S4-6 175# UK Cover 27/01/10 K35 K00

I T A LY Gourmet Traveller FOR THE

‘An outstanding book’ The Financial Times

Gourmet

Covering all of Italy – restaurants, trattorias, food fairs, festivals, bakeries, coffee bars, wine bars, bookstores, gourmet shops, markets, vineyards, farms, wineries, olive oil producers, cooking schools and much more

FRED PLOTKIN 156mm

40 FOOD & DRINK

Italy for the Gourmet Traveller Fred Plotkin Under Fred Plotkin’s discerning eye, we learn about the food, wines, local bakeries, olive oil distilleries, ice cream parlours, cheeses, markets, restaurants and best-kept secrets of Italy’s culinary world. Lovinglydrawn portraits of the people who make her world-famous regional specialities, and a smattering of local history make each village, town and city come alive.

FOR THE

‘An outstanding book.’ Philippa Davenport, Financial Times

1/27/10 9:55:05 9:54:24 AM

Format 235 x 152mm Extent 736pp ISBN 978-1-85626-948-3 Price £14.99 paperback Maps and b/w photography Pub date May Rights UK & Commonwealth (ex. Canada)

NEW IN PAPERBACK

Simple combinations, striking flavours

Carlos Horrillo & Patrick Morcas

‘Fresh food and an unpretentious style.’ Michael Palin ‘Tapas showcases a delicious selection of classic and modern Spanish recipes.’

S I M P L E C O M B I N AT I O N S , S T R I K I N G F L AV O U R S

Tapas is a tempting collection of classic and modern dishes that marry fresh, Mediterranean ingredients in a straightforward way. Make chargrilled squid marinated with garlic, chilli and coriander; learn how to make proper meatballs with a spicy tomato sauce, or get your veg fix with asparagus and artichoke hearts pan-fried with peas, mint and coriander. With an equal measure of meat, fish and vegetable recipes you will be spoilt for choice of dishes to enjoy with friends and family.

TAPAS Carlos Horrillo & Patrick Morcas of El Parador

TAPAS

Tapas

‘A lot of our customers come into the restaurant and tell us how they travel to Spain and just do not find food like ours there. We try and cook food as simply as possible. This phrase is often used but it is completely true – the more ingredients you add to any dish, the more complicated it becomes, and consequently, more difficult to execute. You have to think about flavours and balance. So keep it simple, it really does work better.’ Carlos and Patrick of El Parador restaurant

Carlos Horrillo & Patrick Morcas

‘A delicious selection of classic and modern Spanish recipes.’ Food & Travel

S I M P L E C O M B I N AT I O N S , S T R I K I N G F L AV O U R S ‘El Parador is not my favourite restaurant, it is the only restaurant in London and no sane person would ever go anywhere else.’ Geoff Dyer, Observer

Carlos and PatrickFood believe & Travel that dishes should marry simple, fresh ‘Super simple recipes whichway. are highTapas on flavourincludes and low on complexity. I cooked a tapas ingredients in an uncomplicated classic Spanish night for friends from this and they loved it. Highly recommended.’ 5* amazon review recipes, as well asReviews ingredients and combinations borrowed from other for El Parador restaurant ‘The list of dishesto and create choice of ingredients reflect a grown-up, forward-thinking parts of the Mediterranean perfect flavours. This is tapas that you approach to tapas cooking that is painfully scarce in the capital.’ Time Out can recreate simply and quickly at home and share with family and friends. ‘Terrific food.’ The Times Format 240 x 210mm Cover Design: Carl Hodson Extent 176pp Kyle Cathie Limited www.kylecathie.com ISBN 978-1-85626-950-6 Price £12.99 paperback Colour photography by Gus Filgate Pub date May Rights World

£12.99

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The halogen oven can roast a whole chicken in 30 minutes, and cleans itself!

80 Recipes for your... Halogen Oven Richard Ehrlich Affordable, efficient, and space-saving, the halogen oven is the ideal appliance for the busy modern cook. 80 Recipes for Your Halogen Oven provides a variety of delicious, family-friendly recipes, covering roasts, soups, stews, breads and puddings, along with advice on how to get the best results from your halogen oven. This is the first book in a series â&#x20AC;&#x201C; Breadmaker and Pressure Cooker follow in spring 2011. Format 234 x 189mm Extent 144pp ISBN 978-1-85626-959-9 Price ÂŁ12.99 paperback/flaps Colour photography by Will Heap Pub date September Rights World

42 FOOD & DRINK

Paul Gayler

Pure Vegetarian

Paul Gayler’s Sauce Book

Format 255 x 225mm Extent 192pp ISBN 978-1-85626-740-3 Price £14.99 paperback Colour photography by Gus Filgate Rights World

Format 255 x 205mm Extent 224pp ISBN 978-1-85626-800-4 Price £15.99 paperback/flaps Colour photography by Richard Jung Rights World

‘The most thrilling vegetarian cookery book we’ve seen in the last five years.’ Time Out

Nominated for the Guild of Food Writers’ Cookery Book of the Year

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Gino D’Acampo Fantastico!

Buonissimo!

Format 255 x 205mm Extent 176pp ISBN 978-1-85626-744-1 Price £14.99 paperback/flaps Colour photography by Kate Whitaker Rights World

Format 255 x 205mm Extent 176pp ISBN 978-1-85626-807-3 Price £14.99 paperback/flaps Colour photography by Kate Whitaker Rights World

Winner of a World Gourmand Cookbook Award

‘Full of fun and pizzazz.’ BBC Good Food Magazine

44 FOOD & DRINK

The Italian Cookery Course

Seasonal Spanish Food

Katie Caldesi

José Pizarro

Format 250 x 210mm Extent 512pp ISBN 978-1-85626-779-3 Price £30 hardback Colour photography by Lisa Linder Rights World

Format 250 x 210mm Extent 240pp ISBN 978-1-85626-849-3 Price £19.99 hardback/plc Colour and b/w photography by Emma Lee Rights World

Shortlisted for the André Simon Award

Winner of a Gourmand World Cookbook Award

Adventures with Chocolate Paul A. Young Format 240 x 210mm Extent 144pp ISBN 978-1-85626-829-5 Price £17.99 hardback Colour photography by Anders SchØnnemann Rights World

Shortlisted for the André Simon Award

FOOD & DRINK

The Game Cookbook Clarissa Dickson Format 225 x 225mm Extent 208pp ISBN 978-1-85626-749-6 Price £19.99 paperback Colour photography by Gus Filgate Rights World

Shortlisted for the André Simon Award

46 FOOD & DRINK

Fish Tales Bart van Olphen & Tom Kime in association with the marine stewardship council Format 250 x 210mm Extent 192pp ISBN 978-1-85626-883-7 Price £19.99 hardback plc Colour photography by Simon Wheeler, Leonard Fäustle, Chris Arend & Fred Greaves Rights World

Goose Fat & Garlic Jeanne Strang Format 234 x 153mm Extent 352pp ISBN 978-1-85626-536-6 Price £12.99 paperback B/w illustrations by Tony Gregson Rights World

‘The place, the people, the food and the way of life come warmly through on every page.’ Financial Times

Darina Allen

Forgotten Skills of Cooking

Irish Traditional Cooking

Format 250 x 210mm Extent 600pp ISBN 978-1-85626-788-5 Price £30 hardback Colour photography by Peter Cassidy Rights World

Format 255 x 195mm Extent 288pp ISBN 978-1-85626-497-6 Price £14.99 paperback Colour photography by Michelle Garrett & Kevin Dunne Rights World

WINNER OF the André Simon Award

Winner of the Langhe Ceretto-SEI Prize

Darina Allen’s Ballymaloe Cookery Course Format 250 x 210mm Extent 640pp ISBN 978-1-85626-729-8 Price £30 hardback Colour and b/w photography by Ray Main & Peter Cassidy Rights World

Over sold

170,000 copies

FOOD & DRINK

Richard Bertinet Dough

Crust

Format 255 x 225mm Extent 160pp ISBN 978-1-85626-762-5 Price £15.99 paperback/flaps with free DVD Colour photography by Jean Cazals Rights World

Format 255 x 225mm Extent 160pp ISBN 978-1-85626-720-5 Price £19.99 hardback with free DVD Colour photography by Jean Cazals Rights World

Winner of the Julia Child Award, an IACP Best Cookbook of the Year Award and a James Beard Foundation Award

48 FOOD & DRINK

Winner of a world Gourmand cookbook Award

The Modern Vegetarian Maria Elia Format 240 x 210mm Extent 176pp ISBN 978-1-85626-820-2 Price £16.99 hardback/plc Colour photography by Jonathan Gregson Rights World

‘The most inventive and attractive vegetarian cookbook I have seen in a while.’ Bookseller

India’s Vegetarian The Lebanese Cookbook Cooking Hussien Dekmak Monisha Bharadwaj Format 255 x 225mm Extent 176pp ISBN 978-1-85626-792-2 Price £14.99 paperback/flaps Colour photography by Will Heap & Jenner Zimmerman Rights World

‘A widely varied and totally delicious collection.’ Bookseller

Format 240 x 210mm Extent 160pp ISBN 978-1-85626-764-9 Price £14.99 paperback Colour photography by Martin Brigdale Rights World

‘An inspiring and useful book.’ Sunday Telegraph

FOOD & DRINK

The Chinese Kitchen

The Japanese Kitchen

The Middle Eastern Kitchen

Deh-ta Hsiung

Kimiko Barber

Ghillie Basan

Format 260 x 200mm Extent 240pp ISBN 978-1-85626-769-4 Price £14.99 paperback Colour photography by Martin Brigdale Rights World

Format 260 x 200mm Extent 240pp ISBN 978-1-85626-608-6 Price £14.99 paperback Colour photography by Jonathan Basan Rights World

‘Elegant and beautifully illustrated.’ Daily Telegraph

‘An intriguing guide to the cuisines, culture and history of the region’s food.’ Sunday Telegraph

with an introduction by ken hom Format 260 x 200mm Extent 240pp ISBN 978-1-85626-702-4 Price £14.99 paperback Colour photography by Julie Dixon Rights World

50 FOOD & DRINK

The Indian Kitchen Monisha Bharadwaj Format 260 x 200mm Extent 240pp ISBN 978-1-85626-659-1 Price £14.99 paperback Colour photography by Julie Dixon Rights World

SHORTLISTED FOR the André Simon Award

50 Great Curries of India Camellia Panjabi Format 275 x 220mm Extent 192pp ISBN 978-1-85626-819-6 Price £15.99 paperback with free DVD Colour photography by Peter Knab, Simon Smith & Martin Brigdale Rights World

Over 1 million copies sold

Also available in mini format: Format 198 x 154mm Extent 224pp ISBN 978-1-85626-546-1 Price £8.99 paperback Rights World

‘Will delight, educate and inspire anyone who longs to make authentic curries at home.’ Nigel Slater, Observer

FOOD & DRINK

Hugo Arnold The Wagamama Cookbook Format 255 x 205mm Extent 192pp ISBN 978-1-85626-649-9 Price £14.99 paperback/flaps with free DVD Colour and b/w photography by Deirdre Rooney Rights World

Over

280,000 copies sold

Winner of a Gourmand World Cookbook award

52 FOOD & DRINK

Wagamama: Ways with Noodles Format 255 x 205mm Extent 192pp ISBN 978-1-85626-646-8 Price £14.99 paperback/flaps Colour photography by Ditte Isager Rights World

‘Delicious and uncomplicated recipes.’ Observer Food Monthly

Green & Black’s Chocolate Recipes Edited by Caroline Jeremy Format 283 x 218mm Extent 192pp ISBN 978-1-85626-700-7 Price £14.99 paperback/flaps Colour photography by Francesca Yorke Rights World

over

Cupcakes from the Primrose Bakery Format 240 x 220mm Extent 144pp ISBN 978-1-85626-847-9 Price £14.99 hardback/plc Colour photography by Yuki Sugiura Rights World

‘This is an utterly enchanting book.’ Nigella Lawson

400,000 copies sold FOOD & DRINK

Annie Bell Gorgeous Christmas

Gorgeous Greens

Format 240 x 240mm Extent 192pp ISBN 978-1-85626-846-2 Price £14.99 paperback/flaps Colour photography by Chris Alack Rights World

Format 240 x 240mm Extent 192pp ISBN 978-1-85626-839-4 Price £14.99 paperback/flaps Colour photography by Chris Alack Rights World

‘Gorgeous Christmas is here to take the angst out of planning, spanning the run-up to the big day with its array of delicious, fail-safe recipes.’ Daily Mail

‘Annie Bell’s simple recipes are just the ticket – light and easy to make.’ BBC Good Food Magazine

54 FOOD & DRINK

Annie Bell

Gorgeous Suppers Format 240 x 240mm Extent 192pp ISBN 978-1-85626-818-9 Price £14.99 paperback/flaps Colour photography by Chris Alack Rights World

‘It’s perfect to curl up with on the sofa.’ Now

Gorgeous Cakes in association with you magazine Format 240 x 240mm Extent 192pp ISBN 978-1-85626-614-7 Price £14.99 paperback/flaps Colour photography by Chris Alack Rights World

‘From traditional to classic, this book has something for all baking fans.’ Woman & Home

Gorgeous Desserts Format 240 x 240mm Extent 192pp ISBN 978-1-85626-742-7 Price £14.99 paperback/flaps Colour photography by Chris Alack Rights World

‘Has had the thumbs up from our family’s baking department.’ Guardian

FOOD & DRINK

Nick Sandler & Johhny Acton

Preserved w i t h a for ew or d b y h u g h f e a r n l e y -w h i t t i n g s t a l l Format 255 x 225mm Extent 224pp ISBN 978-1-85626-845-5 Price £14.99 paperback Colour photography by Peter Cassidy Rights World

‘A stupendous book.’ Delicious

56 FOOD & DRINK

The Branded Cookbook Format 240 x 250mm Extent 160pp ISBN 978-1-85626-776-2 Price £16.99 hardback/plc Colour photography by Jonathan Gregson Rights World

Nominated for the Guild of Food Writers’ Food Book of the Year

Best of British Ed Baines Format 246 x 289mm Extent 240pp ISBN 978-1-85626-830-1 Price £18.99 hardback/plc Colour photography by Lisa Linder Rights World

‘Baines shows how to make the most of all the ingredients our nation has to offer.’ BBC Good Food Magazine

Barbecues & Grilling Antony Worrall Thompson & Jane Suthering Format 203 x 203mm Extent 160pp ISBN 978-1-85626-879-0 Price £9.99 paperback Colour photography by David Matheson Rights World

‘He should be crowned King of the Barbie!’ Reader’s Digest

The Green Kitchen Richard Ehrlich Format 200 x 154mm Extent 208pp ISBN 978-1-85626-804-2 Price £12.99 paperback/flaps Colour photography by Will Heap Rights World

‘An excellent guide for all wannabe green cooks.’ Ecologist

FOOD & DRINK

I HAVE TO ADMIT THAT MY MOTHER IS NOT THE BEST COOK IN THE WORLD unless cooking traditional Neapolitan dishes she has grown up with. However, this has to be one of her best creations that she prepares for me every time I go to visit her. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. Do not over cook the prawns or langoustines otherwise they will get tough and chewy.

MIXED SEAFOOD LINGUINE WITH CHILLI & CHERRY TOMATOES

Linguine ai frutti di mare serves 4

506

250g clams 250g mussels 50ml dry white wine 3 tablespoons extra virgin olive oil 4 garlic cloves, peeled and sliced 1/2 teaspoon dried chilli flakes 1 x 400g tin cherry tomatoes salt 250g langoustines, whole or shelled? 250g prawns, unpeeled 3 tablespoons chopped flat-leaf parsley 300g linguine

cals

18.7g fat

6.7g saturates

6.9g sugars

1.8g salt

1 Wash the clams and mussels under cold water. Discard any broken ones and any that do not close when tapped firmly.

2 Place the shellfish in a large saucepan, pour in the wine and cook with the lid on for 3 minutes, until they have opened. Discard any that remain closed. Tip into a colander placed over a bowl to catch the liquor and set aside.

No. 1 bestseller on amazon uk

3 Heat the oil in a large frying pan and gently fry the garlic until it begins to sizzle. Add the chilli and the tomatoes and cook over a medium heat for 5 minutes. Season with salt and stir occasionally.

4 Add 6 tablespoons of the reserved cooking liquor from the mussels and clams and continue to simmer the sauce for 2 minutes.

5 Stir in the langoustines and the prawns and continue to cook for a further 3 minutes until they turn pink.

6 Add the clams and mussels with the parsley and stir until heated through. 7 Meanwhile, cook the pasta in a large saucepan in plenty of boiling salted water until al dente. Drain and tip into the pan with the sauce.

everything together over a low heat for 1 minute to allow all the 8 flToss avours to coat the pasta. Serve immediately.

the i diet 103

Gino D’Acampo is a leading supplier of Italian ingredients to the UK. He is a popular chef on TV shows including Daily Cooks, Good Food Live, Ready Steady Cook and winner of I’m a Celebrity Get Me Out of Here! He is also the author of Fantastico! and Buonissimo!

BRUSCHETTA IS DEFINATELY ONE OF THE MAIN DISH FOR AN ITALAIN ANTIPASTA.

The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavey. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh flat leaf parsley or chives.

BROAD BEANS AND FRESH MINT BRUSCHETTA

Bruschetta di fave e menta serves 4

506

350g shelled broad beans (fresh or frozen) 1 garlic clove, peeled 1 tablespoon freshly squeezed lemon juice 3 tablespoons extra virgin olive oil 10 medium pitted green olives, chopped 12 fresh mint leaves, finely sliced 1 ciabatta loaf, cut into 8 slices, about 2cm thick salt and freshly ground black pepper

cals

18.7g fat

6.7g saturates

6.9g sugars

1.8g salt

1 Half-fill a medium saucepan with water and add 1 teaspoon of salt. Bring to the boil.

2 Cook the broad beans with the garlic in the boiling salted water for 6 minutes or until tender. Drain in a colander and refresh under cold water. Leave to cool.

3 Slip the beans out of their skins and place in a food processor with the garlic and lemon juice. Slowly blitz to a purée, adding the oil a little at the time to create a smooth, spreadable mixture. If the mixture is too thick add a little water. Once ready, stir in the olives and half the mint and season with salt and pepper. Set aside.

4 Preheat a griddle pan until hot and toast the ciabatta for about 3 minutes on each side or until dark brown and crusty. Leave to cool slightly.

5 Spread the bean mixture over one side of the ciabatta slices and arrange

the bruschette on a large serving plate. Sprinkle over the remaining mint and serve.

Image: Sun 50 the i diet

BREAKFAST

LUNCH

DINNER

1 serving of Baked Peaches with Berries and Honey (page x) followed by 1 slice wholegrain toast with 1 teaspoon each of olive oil spread and jam.

1 serving of Rocket and Butternut Squash Soup (page x) followed by 1 serving of Aubergine and Cherry Tomato Hot Cups (page x). Plus 1 peach and 1 pear.

1 serving Grilled Prawns with Baby Leeks and Asparagus (page x) followed by 1 serving of Pork Steaks with Mushrooms and Rosemary (page x) served with 4 boiled new potatoes in their skins and steamed vegetables and 1 serving of Roasted Fresh Fruits with Grand Marnier (page x) to finish.

BREAKFAST

LUNCH

DINNER

1 serving of Fresh Fruit Kebabs with Runny Honey (page x) with 1 individual pot of low-fat natural yogurt.

1 serving of Three Bean and Tuna Salad with Fresh Mint (page x) with 2 slices ciabatta bread. Plus 1 slice cantaloupe melon.

1 serving of Chicken with Lemon Butter Sauce (page x) with 6 tablespoons cooked brown rice and salad followed by 1 serving Fresh Lemon Sorbet (page x).

WEDNESDAY

TUESDAY

MONDAY

BREAKFAST

LUNCH

DINNER

1 serving of Porridge with Raspberries and Blueberries (page x) and 1 small glass of freshly squeezed orange juice.

1 serving of Tuna and Anchovy Cakes (page x) with salad. Plus 1 orange and 1 kiwi fruit.

1 serving of Spinach and Red Pepper Terrine (page x) with mixed leaves followed by 1 serving of Fresh Tagliatelle with Vegetables and Feta Cheese (page x).

28 the i diet

58 HEALTHY EATING

THE I DIET &

1,500 CALORIE PLAN

BREAKFAST

LUNCH

DINNER

1 bowl of fruit salad topped with 1 individual pot of low-fat natural yogurt followed by 1 Ginoís Breakfast Bar (page x).

1 serving of Light Spicy Meatballs (page x) with salad.

1 serving of Baked Stuffed Onions with Sun-dried Tomatoes (page x) followed by 1 serving of Fresh Sardines Baked with Lemon and Capers (px page x with 5 boiled new potatoes in their skins and salad. Plus 1 pear.

BREAKFAST

LUNCH

DINNER

1 serving of Strawberries and Melon with Pistachio Nuts (page x). Plus 1 small glass of freshly squeezed orange juice.

1 serving of Pasta with Mozzarella, Pesto and Semidried Tomatoes (page x).

1 serving of Italian Three Bean Chilli (page x) followed by 1 serving of Tuna Steak with Garlic, Olive Oil and Chilli (page x) with salad.

BREAKFAST

LUNCH

DINNER

1 serving of Grilled Tomatoes Stuffed with Scrambled Eggs and Smoked Salmon (page x) with 1 slice wholegrain toast.

1 serving of Beef Carpaccio with Mustard and Almond Dressing (page x) followed by 1 slice cantaloupe melon.

1 serving of Pizza topped with Anchovies, Garlic and Black Olives (page x) and salad followed by 1 bowl of strawberries.

BREAKFAST

LUNCH

DINNER

1 serving of Baked Eggs with Ham in Tomato and Garlic Sauce (page x) followed by a bowl of mixed berries.

1 serving of Spicy Fish Soup (page x) with 2 slices ciabatta bread followed by 1 peach.

1 serving of Venison Escalopes in Red Wine (page x) with a medium serving of pasta [be more specific?] and salad.

THURSDAY

SEE PAGE XX.’

250 calories 450 calories 600 calories 100 calories 100 calories 1,500 calories

FRIDAY

‘THIS IS THE IDEAL CALORIE PLAN FOR WOMEN. FOR THE CALORIE PLAN FOR MEN PLEASE

Breakfast Lunch Dinner Alcohol Milk Total

SATURDAY

The daily calorie intake is divided for each meal as follows:

SUNDAY

THE I DIET & 1,500 CALORIE PLAN

the i diet 29

Kellow was editor of Top Santé Juliette magazine for 5 years. She is now a freelance journalist and has written articles for the The Times, Telegraph, Daily Mirror and Delicious. She has written three other books.

The I Diet

IDIET

The Italians enjoy good health and slim bodies whilst still savouring delicious food

Gino D’Acampo •

THE DIET

Over 150,000 copies in print within THE 1 month of publication. talian

GINO D’ACAMPO is the master of modern Italian cooking. His first book, Fantastico! won the Gourmand World Cookbook Award for Best Italian Cookbook and his second book, Buonissimo! was a bestseller. Born in Torre del Greco, Naples, y, Gino inherited his grandfather’s love studied at the Luigi de Medici Catering n worked his way through the kitchens arrived in England in 1995. ading supplier of Italian ingredients to dustry with his company Bontà Italia uccessful career designing readyr major supermarkets and is now his own pasta sauces and olive oils. unched his own range of kitchenware in ogue and exclusively for Matalan under ampo’s Influence’ brand. rly appears on TV, including Ready his Morning and Daily Cooks Challenge s top cookery show, La Prova del Cuoco. esented his own TV series for UKTV n in Mexico. www.ginodacampo.com

It is based on a traditional Italian diet, which is

healthy and packed with nutritious foods, with no w i t h ju l i e t t e k e l l o w bsc rd food groups banned or limited

• Meals are simple and easy to prepare with

‘Everything you see, I owe to spaghetti!’ Sophia Loren

‘Gino brings informality endearing enthusiasm by thand e same auth or to recipes’ Daily Mail

GINO D’ACAMPO

LOW BSc RD is titian and has a d, diet, nutrition e’s worked in the he food industry, of Slimming Format 234 x 189mm beauty Extent 192pp Santé. rks as a nutrition ISBN consultant978-1-85626-911-7 and for many different magazines and and cluding the Daily Mirror, PriceCloser £12.99 paperback/flaps is the Consultant Nutritionist for Pizza photography by Kate Whitaker gularly appears onColour radio and TV as a t. She has also advised many celebrities Pub date January ght loss.

IDIET talian

GINO D’A CAMPO

Why the i?

The I Diet combines simple, fresh Italianingredients ingredients forin an way you can get your easy local shops in the New England of Medicine to shed pounds. The Mediterranean diet• isA study renowned for itsJournal health found that a Mediterranean diet resulted in a benefits, resulting in less heart disease and for follow greatercancer weight loss thanthose a low-fatthat diet, even though both – this provided the amount of calories it. And you can enjoy truly delicious dishes is same no starve-yourself • Italians haveexceptional the lowest obesity recipes. rate in the E.U. diet, but a healthy living approach to eating with

THE

INTRODUCTION BY DIETITIAN JULIETTE KELLOW BSc RD

‘Full of fun and pizzazz’ BBC Good Food

Rights World

Design by Nicky Collings Photography by Kate Whitaker

Kyle Cathie Limited www.kylecathie.com

s e e pag e

100 HEALTHY ITALIAN RECIPES TO HELP YOU I N T R O D ULOSE C T I O N WEIGHT B Y D I E T I C IAND A N J U LOVE L I E T T E FOOD KELLOW BSC RD

HEALTHY EATING

SOFT PINENUT COOKIES I spent a few years working in northern Italy; we would go over every couple of weeks to a factory in Asti. We would pass a very small baker on the way to the factory in the mornings. Their window was filled with a great variety of breads and cakes, but in one corner they had these small meringue cookies – they were delicious. Here is my version, light and packed full of flavour.

INDIAN-STYLE FLATBREADS The Indians make great flatbreads. Here is a twist on the basic flatbread principle, delicious with all sorts of food and great for dipping. I find it’s best to leave these to cool completely to crisp up, then reheat them slightly before eating.

MAKES: �� SMALL BREADS PREPARATION: �� MINUTES COOKING: �� MINUTES FOR EACH BREAD

150g/1 heaping cup Gluten-free Flour Mix (see page 16) ½ level teaspoon xanthan gum 3–4 pinches salt (optional) ½ teaspoon cumin seeds ¼ teaspoon ground pepper ½ level teaspoon gluten-free baking powder 4 tablespoons olive oil about 120ml/½ cup warm water extra olive oil to brush the breads with

200g/2 cups flaked almonds 100g/1 loose-packed cup pinenuts 100g/1 cup rice flour 225g/1 cup caster (superfine) sugar zest from 1 lemon 2 medium egg whites at room temperature pinch of cream of tartar ½ teaspoon almond extract ½ teaspoon vanilla extract cinnamon and icing (confectioners’) sugar, for dusting

Cut the dough into 4 or 6 pieces. Roll each piece out as thinly as you can, the thinner the better, and try to keep to a large circle shape. Brush half of the circle with the olive oil, then carefully fold over and roll together, to create a semi circle. Heat a griddle pan or non-stick frying pan, then place the bread straight in with no oil. Cook for 2–3 minutes on each side, until the bread is slightly scorched on both sides. Remove from the pan, place on a cooling rack and brush lightly with olive oil. Repeat the process until all the breads are cooked.

Preheat the oven to 180°C/350°F/gas mark 4. Line two baking trays with baking parchment. Place the nuts onto two separate trays, and then brown well in the oven – you will find the almonds cook slightly quicker. Once browned, remove from the oven and cool. Turn the oven down to 160°C/325°F/gas mark 3. Once cooled, place the almonds and rice flour into a food processor and blitz until you have a fine mix. Place into a bowl and then add the pinenuts, 115g/½ cup of the sugar and lemon zest, then mix well. Whisk the egg whites with cream of tartar until light and foamy, then add the remaining sugar and whisk until creamy and glossy, but do not overbeat. Mix the nut mixture into the egg whites, along with the vanilla and almond extracts. Using two wetted teaspoons, mould into small oval cookies, spacing each mound out onto the lined tray. Do the same with the rest of the mixture, and pat down slightly before baking. You might find it easier to bake one sheet at a time. Bake the cookies in the oven for 15–20 minutes, keeping an eye on them, and then remove and cool. Sprinkle with cinnamon and icing (confectioners’) sugar. Store in an airtight container.

* 24

MAKES: ABOUT �� PREPARATION: �� MINUTES COOKING: �� MINUTES

Place the flour, gum, salt, cumin, pepper and baking powder into a bowl and mix well. Add the oil and three-quarters of the warm water and mix to a wet dough. You may need to add a little more water achieve this – aim for a slightly softer mix. Knead well on a board using a little gluten-free flour to stop sticking.

FREEZER: The cooked flatbreads can be frozen; just

warm through to serve.

BREADS

FREEZER: The undusted cookies can be frozen for up to 2 months. Flash through a warm oven to soften again.

SERIOUSLY GOOD! GLUTEN�FREE BAKING

Phil Vickery is the resident chef of This Morning and appears regularly on Ready Steady Cook as well as doing his own TV work, including Tastes of Europe and Phil Vickery’s Pudding Club. Phil has also won numerous accolades for his cooking including a Michelin star at the Castle Hotel in Somerset. He is the author of a number of best-selling books, including Seriously Good! Gluten-free Cooking.

60 HEALTHY EATING

POLENTA CAKE Polenta cakes are very trendy at the moment – there’s not a week goes by when you don’t see a recipe in the weekend newspapers. Here is a light and textured version – bear in mind the finer the cornmeal, the smoother the texture of the cake. Personally I quite like a grittier texture.

SERVES: �� PREPARATION: �� MINUTES COOKING: �� MINUTES

For the cake 175g/1¾ sticks soft unsalted butter 225g/1 cup caster (superfine) sugar 3 medium eggs, at room temperature 150g/1 heaping cup fine polenta 100g/1 cup Gluten-free Flour Mix (see page 16) 2 teaspoons xanthan gum 1 tablespoon glycerine ½ teaspoon gluten-free baking powder

Preheat the oven to 180°C/350ºF/gas mark 4. Lightly grease a 20 x 6.5cm (8 x 2.5in) deep, square loose-bottomed cake tin. Lightly cream the butter and sugar together. Beat in the eggs, polenta, flour, gum, glycerine and baking powder. Stir well and pour into the prepared cake tin. Cook on a baking tray for 40–45 minutes or until well risen and lightly browned. Remove from the oven and cool, and then remove from the tin. Mix the lime juice, zest and icing (confectioners’) sugar until you have the consistency of very thick cream. Spoon half over the cake, then decorate with the raspberries. Drizzle over the rest of the frosting, and leave the cake to set at room temperature. (If using frozen raspberries, place on the cake while still frozen and coat well in the frosting. Leave for 40 minutes to defrost and the juice will run into the frosting and look wonderful).

For the raspberry drizzle frosting 250g/9oz fresh or frozen raspberries 250g/1 heaping cup icing (confectioners’) sugar 4 tablespoons fresh lime juice 1 tablespoon finely grated lime zest

112

BAR CAKES

FREEZER: Freeze the cake before frosting, and decorate with frosting and raspberries once thawed.

Follows Seriously Good! Gluten-free Cooking, a no.1 bestseller in the UK.

Seriously Good! Gluten-free Baking Phil Vickery

in association with coeliac uk Baking is often the most difficult aspect of the gluten-free diet to overcome, as it is gluten that gives bread its elasticity and cakes their spring. But Phil Vickeryâ&#x20AC;&#x2122;s easy-to-follow instructions and practical advice will have you whipping up delicious Tomato and Rosemary Focaccia, Cherry Muffins and Squidgy Chocolate Brownies in an instant. Format 255 x 205mm Extent 192pp ISBN 978-1-85626-923-0 Price ÂŁ19.99 hardback Colour photography by Tara Fisher Pub date October Rights World

by the same author

see page

HEALTHY EATING

Scrambled Eggs on Grilled Field Mushrooms

Citrus & Honey Cheesecake with Plum Compote

Taking breakfast just that little bit further, a lovely weekend dish. Serves 2 2 large leld mushrooms, 85Ăą 100g each, wiped clean spray olive oil freshly ground white pepper 1 /2 teaspoon chopped fresh thyme leaves 4 eggs, lightly beaten 1 /2 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh chives 15g monounsaturated spread

Come on, spoil yourself. Not every day, mind, but as they say, a little of what you enjoy does you good.

1 Preheat the grill to high. Spray the mushrooms on both sides with a little oil, season generously with pepper and sprinkle with thyme. Put the mushrooms in the grill pan and add 1 tablespoon of water. Cook under the grill for about 10 minutes until tender, turning once. 2 Meanwhile, combine the eggs with the tarragon, parsley and chives and season with pepper. Some 3 minutes before the mushrooms are ready, gently heat a non-stick saucepan or frying pan and melt the monounsaturated spread. Add the eggs, stir for 30 seconds then draw the sides of the egg mixture to the centre, creating lumpy curds. Cook until done to your liking. 3 Set the mushrooms on to two plates, then spoon the scrambled eggs over the top and serve immediately.

Serves 10 For the crust 325g walnut pieces, toasted and cooled to room temperature 2 tablespoons sugar 1/2 teaspoon ground cinnamon For the llling 900g low-fat cream cheese 60g 0 per cent fat natural yogurt 2 tablespoons acacia honey 1 tablespoon sugar 4 large eggs grated zest of 1 lemon grated zest of 1 orange 1 teaspoon vanilla extract For the plum compote 150ml red wine 50g caster sugar sprig of fresh rosemary 1 bay leaf 1 strip each lemon and orange zest 2 cloves 5cm piece of cinnamon stick 500g red plums, halved and stoned

Tips If you have any leftover tarragon, immerse it in a bottle of white wine vinegar or cider vinegar for a delicious splash over GRILLED lsh and chicken, or a soup. Some people prefer scrambled eggs French style, very smooth with no lumps Ăą very much like baby food Ăą but if youĂ re one of those people, use a whisk instead of a spoon when cooking.

butter, for greasing

Amount per portion Energy 235 kcals, Protein 17.0g, Fat 19.0g, Saturated fat 4.7g, Carbohydrate 1.0g, Total sugars 0.3g, Fibre (Englyst) 1.0g, Salt 0.53g, Sodium 209mg

1 0REHEAT THE OVEN TO Â˛# Â˛& GAS MARK 'REASE A CM man dish or loose-bottomed cake tin and line with greaseproof paper. Make the crust by mixing together in a food processor the toasted walnut pieces, sugar and ground cinnamon, and processing until lnely ground. Spread the mixture into the bottom of the prepared dish and press well to compact it. 2 %NSURE ALL THE llling ingredients are at room temperature. In the bowl of an electric mixer, combine the cream cheese and yogurt. Beat at a medium speed with the paddle attachment, scraping the sides of the bowl and the paddle often, until smooth. Add the honey and sugar and continue beating until there are no lumps. Add the eggs one at a time, beating between each addition. Then add the lemon and orange zest and the vanilla, and mix well. Pour the mixture over the crust in the prepared tin Ăą do not scrape the sides of the bowl as this will add lumps to the mixture. 3 3ET THE man dish or cake tin in a large roasting tin and add enough water to come halfway up the side of the cheesecake dish. Bake for about 25 minutes until just barely set. Turn off the oven, leave the cake in it with the door ajar, and leave to cool gently for 1Ăą 2 hours; this will prevent the cake from splitting on the top. 7HEN COLD COVER IN CLINGllm and refrigerate overnight. 4 To make the compote, bring all the ingredients, except the plums, to the boil and simmer until the sugar has dissolved. Add the plums, cover and cook gently until the plums are just tender, about 10 minutes. Remove the plums and set aside. If wished, boil the juices to reduce slightly, and discard the rosemary sprig, bay leaf, zests, clove and cinnamon stick. Set aside to cool before using. 5 4O SERVE REMOVE THE CHEESECAKE FROM ITS DISH lrst line a baking TRAY WITH CLINGllm then dip the cheesecake dish in a hot-water bath and turn the cake out on to the prepared baking tray. Then invert the cake on to a serving dish Ăą the cake should be just barely set in the centre. Serve at room temperature, topped with juicy plum compote. Amount per portion Energy 435 kcals, Protein 18.4g, Fat 29.6g, Saturated fat 5.8g, Carbohydrate 23.1g, Total sugars 21.8g, Fibre (Englyst) 2.0g, Salt 1.02g, Sodium 403mg

36 The Essential Diabetes Cookbook

262 The Essential Diabetes Cookbook

Griddled Courgettes with Chickpeas, GoatĂ s Cheese and Mint I lle this fresh and vibrant magpie collection of Italy, Greece and the Middle East under ĂŤ AustraliaĂ because thatĂ s where I ate it. ItĂ s fantastically easy to make. Serves 4 3 courgettes, each cut in 5 sliced lengthways 2 tablespoons extra virgin olive oil 50g crumbled goatĂ s cheese 2 ripe tomatoes, deseeded and diced 400g tinned chickpeas, drained and rinsed 1 tablespoon chopped fresh mint grated zest and juice of 1 lemon â&#x201E;Ś teaspoon chilli flakes salt and freshly ground black pepper

1 Preheat a griddle or frying pan, brush the courgette slices with some olive oil and cook for 1Ăą 2 minutes each side until grill-marked. Season to taste and arrange higgledy-piggledy onto a large platter. 2 Scatter the courgettes with the goatĂ s cheese, tomatoes and chickpeas, and drizzle with the remaining olive oil. Sprinkle on the mint, lemon zest and chillies, then drizzle with the lemon juice and adjust the seasoning to taste. Amount per portion Energy 176 kcals, Protein 9g, Fat 10g, Saturated fat 2.2g, Carbohydrate 14g, Total sugars 4g, Fibre (Englyst) 4g, Salt 1.12g, Sodium 442mg

Nutty Curried Beans Obviously there are Indian influences here but it took an Australian to put the package together. This makes a lovely hot dish to go with grilled meat or lsh, but itĂ s also lovely served at room temperature as a salad. Serves 4 300g extra lne French beans, cut in half 1 tablespoon sunflower oil 1 small onion, lnely chopped 2 garlic cloves, lnely chopped 1 teaspoon brown mustard seeds 6 curry leaves, shredded 60g macadamia nuts, roughly chopped 1 teaspoon garam masala Âş teaspoon cayenne pepper â&#x201E;Ś teaspoon ground turmeric â&#x201E;Ś teaspoon ground cumin 1 x 400g tin white haricot beans, drained and rinsed 150ml low-fat coconut milk salt and freshly ground black pepper

LEFT Griddled Courgettes with Chickpeas, GoatĂ s Cheese and Mint

62 HEALTHY EATING

1 Cook the beans in boiling salted water for 3 minutes. Drain and plunge into cold water, then drain and set aside. 2 Heat the oil in a frying pan and cook the onions gently until soft, about 6 minutes. Add the garlic, mustard seeds, curry leaves and macadamias, and cook for a further 3 minutes. Add the remaining spices, beans and coconut milk and simmer for 8 minutes. Add salt and pepper to taste, then fold in the green beans. Amount per portion Energy 256 kcals, Protein 7.4g, Fat 19.6g, Saturated fat 3.7g, Carbohydrate 13.6g, Total sugars 3.8g, Fibre (Englyst) 6.7g, Salt 0.80g, Sodium 318mg

Salads and Sides 123

Antony Worrall Thompson is one of the UKâ&#x20AC;&#x2122;s best-loved chefs and the presenter of ITVâ&#x20AC;&#x2122;s Daily Cooks Challenge. His bestselling books include The Sweet Life and The GL Diet Made Simple, which has been translated into 8 languages. Louise Blair is a consultant food writer for Diabetes UK and specialises in healthy eating recipes. She is the author of Quick Cooking for Diabetes.

From the bestselling author of Healthy Eating for Diabetes.

The Essential Diabetes Cookbook

Antony Worrall Thompson wi th lou i se blai r bsc

Since being diagnosed with the pre-diabetic condition Syndrome X, Antony Worrall Thompson has done more than any other chef to reinvent the way we eat while managing glucose levels and maintaining a healthy weight. From Sweet and Sour Prawns to Spicy Lamb Tagine, he demonstrates in 200 recipes how much world cuisines have to offer those with diabetes, helping you to manage your condition and enjoy your food. Format 255 x 225mm Extent 288pp ISBN 978-1-85626-870-7 Price ÂŁ20 hardback Colour photography by Jonathan Gregson Pub date January Rights World

HEALTHY EATING

crab cakes with prawns and harissa-mango salsa MakingÂ cakesÂ fromÂ poundedÂ meatÂ orÂ seafoodÂ hasÂ beenÂ aÂ traditionÂ inÂ manyÂ countries;Â theyÂ areÂ easyÂ toÂ makeÂ andÂ veryÂ tastyÂ ĂąÂ andÂ myÂ recipeÂ isÂ noÂ exception. [HISLZWVVU Z\UĂ&#x2026;V^LY VPS :THSS TPJYV JYLZZ SLH]LZ [V NHYUPZO VY ^H[LYJYLZZ SHYNL JVVRLK Z\Z[HPUHIS` ZV\YJLK SHYNL WYHÛZ Â Â Â peeledÂ andÂ deveinedÂ ForÂ theÂ crabÂ cakes N MYLZO ÔP[L JYHITLH[ TS ÔVSLTLHS IYLHKJY\TIZ 1Â teaspoonÂ groundÂ cumin Âş Â teaspoonÂ groundÂ turmeric Âş Â teaspoonÂ paprika 4Â tablespoonÂ reduced-fatÂ mayonnaiseÂ 2Â tablespoonÂ choppedÂ coriander Ăą [LHZWVVU KYPLK JOPSSP Ă&#x2026;HRLZ JuiceÂ ofÂ ÎŠÂ lemon ForÂ theÂ mangoÂ salsa 1Â redÂ pepper,Â deseededÂ andÂ cutÂ intoÂ smallÂ dice 1Â smallÂ mango,Â peeledÂ andÂ cutÂ intoÂ smallÂ dice 2Â tablespoonÂ choppedÂ freshÂ coriander 2Â tablespoonÂ mapleÂ syrup ÎŠÂ Â teaspoonÂ harissaÂ 2.5cmÂ pieceÂ rootÂ ginger,Â peeledÂ andÂ grated JuiceÂ ofÂ 2Â limes

For [OL JYHI JHRLZ TP_ HSS [OL PUNYLKPLU[Z PU H IV^S :LHZVU ^P[O ISHJR WLWWLY HUK YLMYPNLYH[L MVY \W [V OV\YZ [V Ă&#x201E;YT \W [OL TP_ DivideÂ theÂ crabÂ mixÂ intoÂ 8Â equal-sizeÂ roundÂ patties,Â approximatelyÂ 3Â inchesÂ inÂ diameter,Â andÂ returnÂ toÂ theÂ fridge. For [OL ZHSZH WSHJL HSS [OL PUNYLKPLU[Z PU H IV^S HUK ZLHZVU [V [HZ[L ^P[O blackÂ pepper.Â LeaveÂ toÂ infuseÂ forÂ 1Â hourÂ beforeÂ serving. ToÂ serve,Â heatÂ theÂ oilÂ inÂ aÂ largeÂ non-stickÂ fryingÂ pan,Â addÂ theÂ crabÂ cakes,Â andÂ fryÂ forÂ 3Ăą4Â minutesÂ onÂ eachÂ side. Place [OL JYHI JHRLZ VU ZLY]PUN WSH[LZ [VW LHJO ^P[O WYH^UZ HUK ZWVVU V]LY ZVTL VM [OL ZHSZH .HYUPZO [OL [VW ^P[O TPJYV JYLZZ HUK serve. 4 PORTIONS:Â 354Â KCALS,Â 38GÂ PROTEIN,Â 11GÂ FAT,Â 1.5GÂ SATURATEDÂ FAT,Â 28GÂ CARBOHYDRATE,Â 16.3GÂ SUGAR,Â 3.3GÂ FIBRE,Â 2.87GÂ SALT,Â 1131MGÂ SODIUM

Serves 4

healthy eating for lower blood pressure

Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London. His previous books include Paul Gaylerâ&#x20AC;&#x2122;s Sauce Book, World in Bite Size, Pure Vegetarian, Hot! Hot! Hot! and Flavours of the World. He is also the author of Healthy Eating for Your Heart.

OHPRQ SROHQWD FDNH ZLWK Ă°JV 7VSLU[H VY JVYUTLHS PZ VM[LU \ZLK PU KLZZLY[Z PU 0[HS` HUK ^VYRZ L_[YLTLS` ^LSS :VTL IYHUKZ OV^L]LY JVU[HPU ZHS[ ZV JOLJR [OL SHILS ;OL [HUNPULZZ VM [OL SLTVU Z`Y\W ^P[O Ă&#x201E;NZ IYPUNZ [OL ^OVSL [OPUN [VNL[OLY ^VUKLYM\SS` ^LSS 7VHJOLK WLHYZ VY R\TX\H[ VYHUNL ^V\SK IL HSZV ]LY` NVVK LNNZ ZLWHYH[LK N JHZ[LY Z\NHY TS SV^ MH[ UH[\YHS `VN\Y[ ALZ[ HUK Q\PJL VM SLTVUZ N WVSLU[H NYV\UK JVYUTLHS [LHZWVVU SV^ ZVKP\T IHRPUN WV^KLY N NYV\UK HSTVUKZ Ă&#x201E;YT YPWL Ă&#x201E;NZ OHS]LK [HISLZWVVUZ Ă&#x2026;HRLK HSTVUKZ SPNO[S` [VHZ[LK

Preheat [OL V]LU [V Â&#x2021;* Â&#x2021;- NHZ THYR 3PNO[S` NYLHZL HU JT JHRL [PU ZX\HYL VY YV\UK HUK SPUL [OL IHZL ^P[O NYLHZLWYVVM WHWLY

ForÂ theÂ lemonÂ syrup SLTVUZ [HISLZWVVUZ THWSL Z`Y\W TS ^H[LY

Spoon [OL TP_ PU[V [OL WYLWHYLK JHRL [PU ZTVV[O HUK SL]LS VMM [OL Z\YMHJL )HRL MVY Âś TPU\[LZ \U[PS NVSKLU HUK [OL JHRL PZ JVVRLK [OYV\NO ^OLU [LZ[LK ^P[O [OL WVPU[ VM H ZTHSS RUPML (SSV^ [V JVVS ZSPNO[S` ILMVYL [\YUPUN V\[ VU[V H JVVSPUN YHJR

Serves 4

For [OL Z`Y\W aLZ[ VM [OL SLTVUZ HUK ZX\LLaL [OL Q\PJL MYVT HSS *VTIPUL [OPZ ^P[O [OL Z`Y\W HUK ^H[LY PU H ZTHSS WHU HUK ZPTTLY MVY Âś TPU\[LZ

To THRL [OL JHRL ILH[ [OL LNN `VSRZ PU H IV^S HKK [OL Z\NHY HUK ÔPZR \U[PS SPNO[ [OPJR HUK JYLHT` (KK [OL `VN\Y[ SLTVU Q\PJL HUK aLZ[ <ZPUN H TL[HS ZWVVU MVSK PU [OL WVSLU[H IHRPUN WV^KLY HUK NYV\UK HSTVUKZ In H ZLWHYH[L IV^S ÔPZR [OL LNN ÔP[LZ \U[PS Z[PMM [OLU JHYLM\SS` MVSK PU[V [OL `VN\Y[ TP_ KV UV[ V]LYTP_

Cut [OL JHRL PU[V ZX\HYLZ VY ZSPJLZ [VW LHJO ^P[O OHSM Ă&#x201E;NZ KYPaaSL V]LY [OL ^HYT SLTVU Z`Y\W HUK ZJH[[LY V]LY [OL [VHZ[LK HSTVUKZ :LY]L 4 PORTIONS: 2*(3: . 796;,05 . -(; . :(;<9(;,+ -(; . *(9)6/@+9(;, . :<.(9 . -0)9, . :(3; 4. :6+0<4

Gemma Heiser MSc, BSc, ANutr 142

healthy eating for lower blood pressure

portobello PXVKURRPV DO IRUQR

JRDQ HJJ WRIX DQG FKLFNSHD FXUU\

Âş(S MVYUVÂť PZ HU 0[HSPHU J\SPUHY` [LYT KLZJYPIPUN foodÂ thatÂ isÂ bakedÂ orÂ passedÂ throughÂ anÂ oven.

BeingÂ aÂ greatÂ loverÂ ofÂ eggs,Â IÂ adoreÂ thisÂ curryÂ THKL ^P[O LNNZ JOPJRWLHZ HUK Ă&#x201E;YT [VM\" P[ THRLZ H SV]LS` ]LNL[HYPHU KPZO :LY]L ^P[O steamedÂ basmatiÂ rice.Â TamarindÂ pasteÂ oftenÂ containsÂ salt,Â soÂ checkÂ theÂ label.

8Â largeÂ portobelloÂ mushrooms,Â stalksÂ removedÂ andÂ reserved 2Â teaspoonsÂ oliveÂ oil VUPVU Ă&#x201E;ULS` JOVWWLK 300gÂ cookedÂ spinachÂ leaves,Â chopped N Z\U KYPLK [VTH[VLZ UV[ PU VPS JOVWWLK 175gÂ reduced-fatÂ mozzarella,Â cutÂ intoÂ smallÂ cubesÂ [asÂ before,Â Z\NNLZ[ YLWSHJPUN ^P[O ÂşYLK\JLK MH[Âť TVaaHYLSSH Âś UV[ Z\YL WVZZPISL [V I\` ÂşSV^ MH[Âť ]HYPL[PLZ ^OPJO OHZ H ZWLJPĂ&#x201E;J SHILSSPUN TLHUPUND 1Â eggÂ yolk FreshlyÂ groundÂ blackÂ pepper N ^OVSLTLHS IYLHKJY\TIZ B[V UV[L Âś ^PSS HKK ZHS[D [HISLZWVVUZ WYLWHYLK WLZ[V B[V UV[L Âś ^PSS HKK ZHS[D Serves 4?

PreheatÂ ovenÂ toÂ 200â&#x2C6;&#x17E;C/400â&#x2C6;&#x17E;F/gasÂ markÂ 6. Chop [OL T\ZOYVVT Z[HSRZ Ă&#x201E;ULS` /LH[ OHSM [OL VSP]L VPS PU aÂ non-stickÂ pan,Â addÂ theÂ onionÂ andÂ choppedÂ mushroomÂ Z[HSRZ HUK JVVR V]LY H SV^ OLH[ \U[PS ZVM[LULK Add [OL ZWPUHJO HUK [VTH[VLZ HUK TP_ ^LSS ;YHUZMLY [V H IV^S HUK ZL[ HZPKL \U[PS JVSK Add [OL TVaaHYLSSH TP_ ^LSS [OLU Z[PY PU [OL LNN `VSR :LHZVU ^P[O ISHJR WLWWLY Brush [OL T\ZOYVVT J\WZ SPILYHSS` ^P[O [OL YLTHPUPUN VSP]L VPS [OLU Ă&#x201E;SS LHJO ^P[O [OL Ă&#x201E;SSPUN 7SHJL [OL Z[\MMLK T\ZOYVVTZ inÂ aÂ singleÂ layerÂ inÂ anÂ ovenproofÂ dish. In H IV^S TP_ [OL IYLHKJY\TIZ [OL YLTHPUPUN VSP]L VPS HUK theÂ pesto,Â thenÂ sprinkleÂ liberallyÂ overÂ theÂ mushrooms.Â BakeÂ MVY Âś TPU\[LZ \U[PS [LUKLY ^P[O H SPNO[S` NVSKLU JY\Z[

has a wealth of experience in health promotion from her time working at the Food Standards Agency and the Blood Pressure Association.

143

MYLZOS` JVVRLK OHYK IVPSLK LNNZ 0 YLJVTTLUK TPU\[LZ WLLSLK 1Â onion,Â thinlyÂ sliced Ăą [LHZWVVU YLK JOPSSP WV^KLY 1/4Â teaspoonÂ groundÂ turmeric 1Â teaspoonÂ groundÂ coriander ÎŠÂ teaspoonÂ groundÂ cumin 1Â tablespoonÂ tamarindÂ pasteÂ 2Â goodÂ handfulsÂ ofÂ youngÂ babyÂ spinach,Â stalksÂ removed 4Â plumÂ tomatoes,Â cutÂ intoÂ 1cmÂ cubes 1Â xÂ 400mlÂ canÂ reduced-fatÂ coconutÂ milkÂ [HISLZWVVU Z\UĂ&#x2026;V^LY VPS N Ă&#x201E;YT WSHPU [VM\ J\[ PU[V JT J\ILZ 150gÂ cookedÂ chickpeas 2Â tablespoonsÂ choppedÂ freshÂ coriander Serves 4

HeatÂ theÂ oilÂ inÂ aÂ saucepan,Â addÂ theÂ onionsÂ andÂ Â cookÂ forÂ 5Â minutesÂ untilÂ softened.Â AddÂ theÂ tofuÂ andÂ cookÂ forÂ 2Â minutes.Â AddÂ theÂ spicesÂ andÂ cookÂ overÂ aÂ gentleÂ heatÂ forÂ aÂ furtherÂ 5Â minutes. Add [OL IHI` ZWPUHJO HUK JVYPHUKLY HUK JVVR \U[PS P[ ^PS[Z KV^U HIV\[ TPU\[LZ (KK [OL [VTH[VLZ JVJVU\[ TPSR andÂ tamarindÂ paste,Â simmerÂ gentlyÂ forÂ aÂ furtherÂ 5Â minutes. Cut theÂ hard-boiledÂ eggsÂ inÂ halfÂ andÂ addÂ toÂ theÂ curryÂ alongÂ ^P[O [OL JOPJRWLHZ :LHZVU ^P[O ISHJR WLWWLY HUK NLU[S` OLH[ [OYV\NO :LY]L ^P[O [OL Z[LHTLK YPJL 4 PORTIONS:Â 429Â KCALS,Â 25GÂ PROTEIN,Â 29GÂ FAT,Â 13.3GÂ SATURATEDÂ FAT,Â 18GÂ CARBOHYDRATE,Â 8.5GÂ SUGAR,Â 4.1GÂ FIBRE,Â 0.93GÂ SALT,Â 367MGÂ SODIUM

4 PORTIONS:Â 281Â KCALS,Â 21GÂ PROTEIN,Â 13GÂ FAT,Â 4.5GÂ SATURATEDÂ FAT,Â 22GÂ CARBOHYDRATE,Â 5.8GÂ SUGAR,Â 5.8GÂ FIBRE,Â 1.13GÂ SALT,Â 444MGÂ SODIUM

healthy eating for lower blood pressure

64 HEALTHY EATING

healthy eating for lower blood pressure

An estimated 1 billion people worldwide suffer from high blood pressure.

Healthy Eating for Lower Blood Pressure

Paul Gayler & G e m m a Heis er msc, bsc, anu tr i n associ ati on wi th th e blood pr essu r e associ ati on Top chef Paul Gayler, in conjunction with nutritionist Gemma Heiser, has devised 100 delicious recipes for those with high blood pressure. Format 220 x 210mm Extent 176pp ISBN 978-1-85626-922-3 Price ÂŁ12.99 paperback/flaps Colour photography by Will Heap Pub date May Rights World

HEALTHY EATING

Healthy Eating Series

Format 220 x 210mm Price £12.99 paperback/flaps Rights World

A ground-breaking series endorsed by the world’s leading research bodies, in which top chefs and dietitians work together to produce recipes that are delicious as well as healthy.

Healthy Eating During Chemotherapy

Healthy Eating: the Prostate Care Cookbook

José Van Mil with Christine ArcherMackenzie Extent 160pp ISBN 978-1-85626-816-5 Colour photography by Henk Brandsen

‘A helpful book to stimulate the appetite and give a focus and some element of control.’ Amazon review

66 HEALTHY EATING

Margaret Rayman, Kay Dilley & Kay Gibbons In association with Prostate Cancer Research Foundation Extent 176pp ISBN 978-1-85626-869-1 Colour photography by Will Heap

Healthy Eating for Diabetes

Healthy Eating for Your Heart

Antony Worrall Thompson & Azmina Govindji r d

Paul Gayler & Jacqui Morrell

In association with diabetes UK Extent 144pp ISBN 978-1-85626-866-0 Colour photography by Steve Lee

‘A welcome source of culinary inspiration for the huge number of people suffering from this disease.’ House & Garden

In association with H.E.A.R.T. UK Extent 160pp ISBN 978-1-85626-874-5 Colour photography by Peter Cassidy

‘Packed with mouthwatering recipes, this book also has heaps of nutritional and lifestyle advice.’ Woman & Home

Healthy Eating for the Menopause Marilyn Glenville & Lewis Esson In association with woman’s health Extent 160pp ISBN 978-1-85626-884-4 Colour photography by Ian Wallace

‘With wonderful recipes, it’s a feast for the palate as well as the hormones.’ Michael van Straten, Woman magazine

Healthy Eating

Healthy Eating for IBS

for Lower Cholesterol Daniel Green & Catherine Collins

In association with H.E.A.R.T. UK Extent 160pp ISBN 978-1-85626-867-7 Colour photography by Lis Parsons

‘A must-have for those wary of their cholesterol levels.’ Healthy Living & Wellbeing

Healthy Glutenfree Eating

Healthy Dairy-free Eating

Sophie Baimbridge Darina Allen & & Erica Jankovich r d Rosemary Kearney

Mini C & Tanya Carr

In association with the IBS RESEARCH APPEAL

In association with coeliac uk

In association with allergy uk

Extent 160pp ISBN 978-1-85626-875-2 Colour photography by Will Heap

Extent 160pp ISBN 978-1-85626-876-9 Colour photography by Martin Brigdale

‘These recipes prove a gluten-free diet can still be delicious.’ Antony Worrall Thompson, Daily Express

‘Perfect… good, tasty ideas and plenty of nutritional information.’ Observer Food Monthly

Extent 144pp ISBN 978-1-85626-877-6 Colour photography by Tara Fisher

‘Enticing photographs and lovely recipes… a delicious way to ease symptoms.’ Health & Fitness

HEALTHY EATING

Healthy Eating Series

Total sales of over 1 million.

NEWINPAPERBACK NEW PAPERBACK 6mm

189mm

ANTONY Worrall WORRALL THOMPSON’S Antony Thompson GI DIET

OVER HALF A MILLION COPIES SOLD

100mm

1st

QC Preflight Point

The GI diet has been widely accepted by nutritionists, dietitians, doctors and scientists as a diet that not only works but is extremely good for your health. Following a low-GI diet reduces blood sugar levels and is thought to cut the risk of heart disease and lower cholesterol as well as helping with type 2 diabetes and even preventing it. Low-GI foods also promote healthy bacteria in the bowel and intestines, which reduces food sensitivities. And it is a diet that will not only help you lose weight, but it will make sure you keep it off for good.

ANTONY WORRALL THOMPSON’S

GI Diet

GI GI Diet Diet

Antony Worrall Thompson with Antony Worrall Thompson with Blades The Dr Glycaemic Mabel Index is a measure of how fast Dr Mabel Blades & Jane Suthering carbohydrates are broken down by your body and therefore how fast they raise blood sugar levels. Unlike &diets, Jane Suthering otherThe it diet distinguishes betweennutritionists different types of that recommend

THE DIET THAT NUTRITIONISTS RECOMMEND

carbohydrates, so that you don’t have to eliminate any food groups, allowing you to eat a balanced range of foods and ensuring that your weight loss is steady and healthy. And your diet is easier to follow!

With the GI Diet you don’t have to eliminate any food groups, allowing you to eat a balanced range of foods and ensuring that your weight loss is steady Foods are divided up into low, medium and high GI. Low-GI foodshealthy. are slow to digest, making over you feel less and With 100 delicious and specially hungry and helping you lose weight. The GI of a dish crafted easy way to lose weight can be affected by arecipes, number of factorsthis – fibre is and the fat content, preparation cooking method – but and eat and well. 234mm

12.5mm

dietitian Dr Mabel Blades has simplified it so all you have to do is follow her advice and watch the weight Format 234 x 189mm fall off.

Extent 160pp

The GI diet will revolutionise your eating habits. With ISBN 978-1-85626-947-6 over 100 delicious and specially crafted recipes, Price £12.99 paperback/flaps including carbs that will help you stave off those hunger by Steve pangs,Colour this is thephotography easy way to lose weight and eatLee well.

Pub date May Rights World

with Dr Mabel Blades & Jane Suthering

1/2 million copies sold P. 368 C

68 HEALTHY EATING

£12.99

Antony Worrall Thompson, Azmina Govindja r d & Jane Suthering Format 234 x 189mm Extent 144pp ISBN 978-1-85626-644-4 Price £12.99 paperback/flaps Colour photography by Steve Baxter Rights World

‘Over 100 mouth-watering, healthy meal ideas.’ Goodlife

The Sweet Life Antony Worrall Thompson wi th a for ewor d by meli nda messenger Format 234 x 189mm Extent 192pp ISBN 978-1-85626-815-8 Price £14.99 paperback/flaps Colour photography by Steve Baxter Rights World

Antony Worrall Thompson

The Diabetes Weight Loss Diet

‘This book is guaranteed to be a hit with anyone with a sweet tooth.’ Heat

HEALTHY EATING

Seriously Good! Gluten-free Cooking Phil Vickery i n associ ati on wi th coeli ac u k Format 255 x 205mm Extent 192pp ISBN 978-1-85626-828-8 Price £19.99 hardback Colour photography by Steve Lee Rights World

Over

150,000 copies sold

70 HEALTHY EATING

Healthy Indian Cooking for Diabetes Azmina Govindja

i n associ ati on wi th di abetes u k Format 234 x 189mm Extent 160pp ISBN 978-1-85626-789-2 Price £12.99 paperback/flaps Colour photography by Yuki Sugiura Rights World

Healthy Indian in Minutes Monisha Bharadwaj Format 255 x 205mm Extent 192pp ISBN 978-1-85626-848-6 Price £14.99 paperback/flaps Colour photography by Georgia Glynn Smith Rights World

‘If you think Indian cooking is greasy like the takeaways, then try these healthy dishes by the award-winning author and TV cook.’ Mail on Sunday

The Chopsticks Diet Kimiko Barber Format 234 x 189mm Extent 176pp ISBN 978-1-85626-826-4 Price £12.99 paperback/flaps Colour photography by Yuki Sugiura Rights World

‘Barber’s book explains how chopsticks slow you down and stop you shovelling in huge mouthfuls.’ Marie Claire

HEALTHY EATING

General symptoms

This section covers the most common complaints in women

patients and points you towards other topics in this book that may be relevant.

G E N E R A L S Y M P TO M S . C o l d s o r e s

G E N E R A L S Y M P TO M S . I s m y l i f e s t y l e d a m a g i n g m y l i v e r?

CO LD SO R E S The very name sums up the misery of these beasts! They are generally caused by the

Your liver sits in on the right under the rib cage, you can neither see it or feel it on the

Herpes Simplex type 1 virus. Type 2 of this family of viruses causes genital herpes.

outside but unbeknownst to you, it is working hard on the inside. Ask anyone what

Many of us come into contact with HSV, but not all of us are affected. For others signs

role the liver plays and most will mention alcohol. Yes, it does act to process alcohol

of the infection develop around the area where the Herpes entered the body resulting

but it also has over 600 other functions so understandably it gets irritated when it gets

in painful blisters, lying on a red base. These generally tend to dry up and scab over

overrun with booze.

We often ‘guesstimate’ our units and lets be fair, underestimate. Here’s how to work it

What does it do?

out.

The liver is like a chemical processing factory breaking substances down, processing them, storing them and producing new products ever second of the day. We cannot live without it. Like all factories it will do overtime when needed, but constant pressure

it from someone who doesn’t have any signs of a cold sore whatsoever, but is shedding

on the workforce and resources eg from alcohol ultimately means that the production

the virus from their skin of has it in their saliva. Most of us acquire the initial infection

line suffers and processes start to break down.

11. 5 x 250/1000 = 2. 875 Units!

What’s safe? Women should not drink more than 14 units per week and more than

The strength is the ABV, it will be on the side of the bottle, the volume is the size of the

3 per day. We are often ‘woolly’ about what we consider to be a unit, often a large

glass, multiply them both together and divide by 1000 and you get your units. Adding

glass of pinot grigio in a hotel bar may mean you tot up 3 units in one go, so beware

it up the sums at the end of the night it as scary as looking into your wallet or the

to the virus it hides itself away in a nerve root and may reappear periodically.

11 13

What should I do? Remember cold sores are contagious so avoid close contact with

of your measures. It is fairly easy for your doctor to see if you liver is happy of not by

Sweating

people if you don’t want to spread it. Also remember although it is Herpes Simplex 2

checking your liver function tests. A high level of a liver enzyme know as Gamma GT

Itching

that causes genital herpes, any active cold sores around the mouth can result in sores

is a very sensitive indicator of alcohol consumption, so although you may be telling

Lumps and bumps

around the genitals if you engage in oral sex. Beware! Know what triggers you cold

your doctor you are abstemious your blood tells a different story. As a rule of thumb,

sore, often stress, sunlight, infections, low immunity, fever, periods or even trauma

to the skin can be a trigger. Often there is no apparent trigger to what awakens this

Aches and pains

sleeping virus in our nerves. A soon as a cold sore comes on, it needs treating. You can

Pins and needles

buy Aciclovir cream 5 per cent at the chemist. You will need to uses it 5 times a day for

Mouth ulcers

5 days. As soon as you feel the tingle you need to tackle it as that’s when the cream

Loss of libido

works best.

Flatulence

Recurrent sores? You doctor can given you a course of tablets which contain a pill

Is my lifestyle damaging my liver?

form of Aciclovir or another anti viral medicine. This is either done in a low dose every

try to stick to with the safe guidelines and make sure you give your liver a rest by having regular weekly alcohol free days, ideally 2 in every 7. Problems If you drink more than your or your liver can handle you will get fat

Strength x Volume divided by 1000 = UNITS

11. 5% Pinot Grigio White wine x 250ml size glass/1000

ladders in your tights!

THE C AGE QUESTIONAIRE If you answer yes to two or more of these questions it is considered clinically significant.

Have you ever felt you should Cut down on your drinking?

Yes/No

Have people Annoyed you by criticizing your drinking?

Yes/No

Have you ever felt bad or Guilty about your drinking?

Yes/No

Have you ever had a drink first thing in the morning to steady your nerves or to get rid of a hangover (Eye opener)?

Yes/No

deposited around the liver. If you keep drinking your liver will become inflamed, we call this hepatitis. Ignore this sign to stop and there is a 10–20% chance you will develop Cirrhosis of the liver. There is no going back from this condition as the liver

Pixie McKenna is an Irish doctor and television presenter. She is best known for her work on the Channel 4 series Embarrassing Illnesses and Embarrassing Bodies and BBC Three’s Freaky Eaters. Having completed diplomas in Obstetrics and Gynaecology, as well as Paediatrics and Dermatology, she qualified as a General Practitioner in 1999. She now runs her own practice in Ireland and works in a London clinic.

72 HEALTH & BEAUTY

for women such as increasing the risk of cancers such as breast cancer, causing problems with fertility, depression, 1 in 6 women have unprotected sex after a booze binge.

Know your units

virus is spread by kissing or close contact with the cold sore. It is also possible to catch

Bad breath

time. 1 in 3 women drink more than the ‘safe’ limits. Alcohol has other specific dangers

Yes, in fact most of us come in contact with the cold sore virus very early on in life. The

Cold sores

Tired all the time

ladies, 6 units qualifies as a binge, or put practically 2 large glasses of wine at lunch

So can you actually catch a cold sore?

previously infected about 1in 5 get recurrent cold sores. Once you have been exposed

Fainting

disease. Women also like to binge, as medics we define this as twice our daily units. So

and can last 7 to 10 days.

as toddlers, in fact 80 per cent of us have antibodies to it. Of those who have been Index

G E N E R A L S Y M P TO M S . I s m y l i f e s t y l e d a m a g i n g m y l i v e r?

Women Overweight women who drink too much are far more susceptible to liver

IS MY LIFES T YLE DA M AGING MY LI V ER?

cells die and only a transplant can save you. 400 people a day die of liver disease in the UK. Britain is fast being recognized as Booze Britain. 30

G Y N A E CO LO G Y . P a i n f u l p e r i o d s

What should I do?

PA I N F U L P E R I O D S

Do a menstrual diary. This gives the doctor a really good picture of how much blood Menorrhagia is the medical jargon for heavy periods. If 80ml of blood or more is lost

you are losing and how it is affecting you, because often when you talk about it, its

over the menstrual period, it is defined as menorrhagia (to put that into perspective

impact may not be so clear.

that’s the amount that would fill a small wine glass). The average woman loses about

Book an appointment with your GP when you are mid cycle, otherwise they wont be

half of this amount, and although many of us report heavy periods, only about 1in 10

able to fully examine you ie to close to the onset of the complete of your period makes

of us are losing more that 80ml of blood per cycle. Let’s be fair though, it is incredibly

examination impossible.

hard to quantify, so my advice is, if your periods are too heavy for you, seek help. As a rule your flow is probably too heavy if you have to use pads and tampons at the same time. If you experience clots or flooding, and pale clothing is a ‘no no’, then I would class this as heavy. If the heaviness of your menstrual blood flow is affecting you personally or professionally then, that’s the time to shout for help!

What could the problem be? Well, here we go again in terms of doctors not having the answers, in 50 per cent of cases we simply don’t know! If we don’t truly know why, then we refer to this as ‘dysfunctional uterine bleeding’. Other causes include:

■

Fibroids – these are muscular growths in the wall of the womb that grow in

response to the female hormone oestrogen. They tend to result in heavy periods.

■

Polyps in the cervix – These are little fleshy benign growths that appear at the

opening of the cervix and can bleed heavily during menstruation. Like fibroids, they are benign.

■

Pelvic Inflammatory disease – that’s an infection in the reproductive tract, can

also cause heavy bleeding, this can be due to an infection such as Chlamydia.

■

Month Day

8 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

Menstrual Flow (see box 1) Pain Level (see box 2)

Month Day Menstrual Flow (see box 1) Pain Level (see box 2)

Endometriosis – can cause heavy periods. You can learn more about this condition on

page 35. Having the copper coil for contraception can make the periods heavier. Cancer of the lining of the womb may be a cause in women over 40. Blood clotting disorders and Thyroid problems can also be blamed. 48

A MENSTRUAL DIARY

Menstrual Flow +++ Heavy Needing Sanitary towels as well as tampons. Large clots and/ or flooding ( blood staining clothes or bedding). ++ Moderate Regular changing of towels or tampons. No social inconvenience. + Light Needing some protection to prevent staining of underwear. S Spotting Very light loss staining underwear.

Pain Level (Fill in if in any pain) +++ Severe Requiring painkillers. Not able to do normal activities. ++ Moderate Needing mild painkillers. But able to carry on normal activities. + Mild But not needing painkillers.

Embarrassing Bodies has won its first BAFTA and attracts 3.5 million viewers.

The Handbag Doctor

Dr Pixie McKenna

No topic is too sensitive or embarrassing for the unflappable Dr Pixie McKenna, who deals with everything from adult acne, STIs, fertility and migraines to polycystic ovaries, breast cancer, depression and back pain. Organised according to related areas of the body – from gynaecological, neurological and urinary problems to those of the heart and lungs – she gives helpful and practical advice for each ailment, telling you who is susceptible, the main symptoms, how to get treated and how to avoid it in future if applicable. With over a decade’s experience as a practising doctor, no one is better qualified than Dr Pixie McKenna to set you on the road to recovery. Format 197 x 170mm Extent 272pp ISBN 978-1-85626-934-6 Price £9.99 paperback B/w diagrams by John Erwood Pub date April Rights World

HEALTH & BEAUTY

Griddled lamb with asparagus and radish salad

Chapter 4 Why Stress Makes You Fat

How Destressing Can Make You Slim

This one takes a while, but it’s worth it – it’s literally an explosion of flavour on a plate. This recipe is particularly good for BBQs.

Aside from alcohol, too much coffee and bad food, stress is one of the biggest causes of excess fat. If you’re doing everything else correctly (avoid1 First, marinade the lamb. Add all the marinade ingredients in a ing sugar, eating good fat, etc.), but you’re stressed, you will still have a fat bowl and mix. Add the lamb steaks and ensure they’re both well little tummy and a thick waist. covered with the marinade. Cover the dish with cling film and When we’re frightened, angry. tense or worried our bodies become leave the lamb to marinade in the fridge for several hours to 150g asparagus flooded with adrenaline and a stress hormone called cortisol (released from intensify the flavour. If you’re really short of time, half an hour ? small red onion, finely sliced our adrenal glands – two tiny glands that sit just above our kidneys.) The will be fine. 1 tbsp fresh mint, chopped adrenaline keeps us alert and focused, while the cortisol raises our heart 1 tbsp fresh coriander, rate and prepares our muscles for a ‘fight-or-flight’ response. (It’s actually 2 Next, prepare the salad. Steam or boil the asparagus for a few chopped known as the ‘fight-or-flight’ hormone because it gives us an immediate minutes (but ensure they remain firm and crunchy too), then cool burst of energy which we can use either to ‘fight’ (i.e. confront a potentially in ice water to ensure they don’t continue cooking. Slice on the For the marinade: harmful situation) or for ‘flight’ (i.e. to run away from it). It also helps the diagonal in 1cm thickness. Add asparagus to the salad leaves, with 1 tbsp olive oil body to release sugar into the bloodstream for instant energy. the mint, coriander and the finely sliced red onions and radishes. 1 chilli, seeds removed finely That sickly, jittery, panicky feeling you get in the pit of your stomach diced when you are stressed comes from the adrenaline and cortisol. It’s all part of 3 In a dry, hot griddle pan, cook the lamb steaks for 2-3 minutes 1 garlic clove, finely diced a defence mechanism that allows the body to respond appropriately when per side, depending on the thickness and how you like it. 3 min1 tbsp chopped coriander faced with danger and which was designed to keep us out of harm’s way utes a side will ensure your lamb it medium cooked after resting. 1 tbsp chopped mint (especially in cavemen times when we had to run away from all kinds of Place cooked lamb onto some foil and wrap in a parcel for at 1 tbsp chopped rosemary dangerous animals). least 5 minutes to let it rest. Zest of half a lemon 2 lamb steaks (100g or so each) Lettuce, rocket or spinach Large handful of radishes

This chapter will reveal… � How destressing can make you slim � Why too much exercise can make you fat � Why how you eat is as important as what you eat

Pinch of saltWhy and pepper modern

Maria Lally is the health editor of Grazia magazine. She has previously written for The Times, Marie Claire, Glamour, Daily Mirror, Metro, Now and Top Santé.

stress is bad for you

4 Slice the lamb, dress salad with some olive oil and lemon juice. While the stress mechanism worked well for us when we were cavemen, Serve the salad with the lamb slices placed on top. modern-day stress is not so good. In fact, modern stress, caused by a relentlessly busy lifestyle, is really, really bad for you – even toxic. It causes you to get fat (I’ll explain why below), it wears out your immune system and it increases your risk of serious illness. This is because many of the situations that cause you to become stressed nowadays aren’t the sort of danger that you need to run away from – although your body still wants you to: while an important job interview, a looming deadline or being told off by a scary boss may feel frightening, they won’t cause you any physical harm, so there is no need for you to run away from them – which brings me to why stress makes you fat.

Half of a lemon juice

The Clean & Lean Diet

Why Stress Makes You Fat

James Duigan was born in Australia. One of the top personal trainers in the world, his many celebrity clients include Elle Macpherson and Hugh Grant. He is The Times fitness expert and also runs Bodyism, an exclusive gym in London.

8-minute Body Workout

A Hip Extension This is great for your bottom and lower back… 1 Lay on your back with your knees bent and heels on the ground and your toes pointing up.

2 Lift your hips off the ground 20 times, not letting your bottom touch the ground on the way down.

3 With your hips still lifted (your body should be in a straight line off the floor), raise one knee up and lower it 10 times. Repeat the same thing with the other knee lifted.

Clean & Lean Diet

74 HEALTH & BEAUTY

Your Easy Exercise Plan: 8-Minute Body Workout

‘There is literally nobody better in the world than James for getting a woman’s body into amazing shape.’ Elle Macpherson

Clean & Lean Diet James Duigan

with maria lally foreword by elle macpherson Written by Elle Macpherson’s personal trainer, this shows you how – in just 14 days – to achieve a slimmer, more toned body. Simple and effective, with no complicated rules, it explains first how to get ‘Clean’ by detoxing, and then how to get ‘Lean’ through a combination of diet and maximum-impact exercises. With flexible meal plans, recipes, tips on avoiding the cravings that can lead you off track, plus a maintenance plan, James demonstrates that you, too, can be clean and lean for life. Format 234 x 189mm Extent 176pp ISBN 978-185626-932-2 Price £12.99 paperback Exercise photography by Sebastian Roos, food photography by Will Heap Pub date May Rights World

HEALTH & BEAUTY

intermediate matwork programme

roll over Helps develop strength along the front of the body and legs as well as the back of the arms.

head or tension in the shoulders.

beginners matwork programme

single leg stretch-preparation

sure that you do not roll too far; there should not be any pressure on the neck and

• Breathe in as you open the legs to shoulder-width and flex your feet. Without deepening the curve of the spine attempt to lower both legs a little nearer the mat.

• Breathe out, and with control, sequentially roll the spine and pelvis back down

To develop the coordination and strength needed to perform the full exercise. To strengthen the abdominals and to mobilise the hips and knees.

along the mat. Keep the legs close to the front of the body until your pelvis and spine have returned to neutral.

• Still breathing out, lower the legs away from your torso, towards the mat as far as possible without losing your neutral spinal alignment. Softly point your feet and

connect your legs together.

starting position Align yourself correctly in the Relaxation Position. Double Knee Fold one leg at a time with stability, connect your inner thighs and softly point your feet. Straighten both legs directly above your pelvis and then lower them to a point where you can still maintain neutral pelvis and spine; do not allow your lower back to arch. (If performing the Advanced Matwork Sequence, connect your inner thighs and lift

both legs off the mat at the same time). Maintain an appropriate level of connection to your centre throughout. The movement is continuous, flowing and dynamic without momentum. The breathing pattern is essential to achieving this.

starting position

and keeping the legs apart and your feet flexed; repeat the Roll Over a further three times with the reverse leg pattern:

• Breathe in as you hinge the legs towards your body, keeping your pelvis down for as long as possible. (The legs are now shoulder-width apart and the feet flexed.)

• Breathe out as you allow your pelvis and spine to roll sequentially off the mat, drawing the legs up and over your torso until they are parallel with the mat.

• Breathe in as you close the legs and softly point your feet. Then, without deepening the curve of the spine, attempt to lower both legs a little nearer the mat.

•

• Breathe in as you lengthen the legs and begin to draw them in towards your • Breathe out as you allow your pelvis and spine to roll sequentially off the mat, drawing the legs up and over your torso until they are parallel with the mat. Make

Fold one leg at a time with stability; connect your inner thighs and

up position.

softly point your feet.

• Breathe out as you lower your right leg to the mat. Keep your

Breathe in, preparing your body to move and as you breathe out,

knee bent and touch your toes to the mat first, simultaneously

off the mat into a Curl Up position. Lengthen your arms forwards It may be a good idea to wear socks for this exercise to enable

Initiate the movement from a strong centre, avoid momentum.

Focus on maintaining length in the spine avoiding any compression, especially as the legs lower in the Roll Over position.

5 +

As you lengthen the leg away from you, focus on fully straightening the leg but avoid locking your knee.

Maintain the curled up position. Use your arms to draw your legs towards you and not to pull your spine up further.

Maintain length in your neck, and keep your head still. Focus down onto your abdominal area.

Allow your collarbones to widen, but keep a connection of the shoulder blades to the back of the ribcage.

on the mat, slide your leg along the mat, straightening it out in line with your hip as you gently draw the left leg in towards your torso.

left shinbone. from your body as you gently draw the bent leg in towards you. Repeat the whole sequence up to five times.

To finish, remain curled up bend both knees in towards your torso. Roll your upper spine and head back down to the mat and

return your legs one at a time to the mat to finish in the Relaxation Position.

then maintaining a stable pelvis return your feet to the mat to

(If performing the Advanced Matwork Sequence, connect your inner thighs and

W AT C H P O I N T S

Focus on moving your legs independently to your pelvis and spine.

Repeat on the other leg. Focus on sliding your straight leg away

softly point your feet.

legs directly above the pelvis then bend the knees and, maintaining a stable pelvis,

placing the right hand on the left knee. Once your foot is placed

your right leg back in towards your body. Once the knee is bent sufficiently, fold your leg up and in. Return your right hand to your

Repeat the reverse direction three times. To finish, once you have completed three repetitions with reverse legs, return the

Ensure that your pelvis remains grounded in neutral throughout; curl up only as far as this can be maintained.

• Breathe in, and maintaining your curled up position, slide

your feet to slide freely along the mat/floor. Maintain an appropriate level of connection to your centre throughout.

possible without losing your neutral spinal alignment; close the legs together and

body; keep your pelvis down for as long as possible.

• Breathe into the back of your ribcage as you hold the curled

and place your hands on to the outside of your shins.

Still breathing out, lower the legs away from the body towards the mat as far as

action

Align yourself correctly in the Relaxation Position. Double Knee

nod your head and sequentially wheel your neck and upper body

• Breathe out, and with control, sequentially roll the spine and pelvis back down along the mat. Keep the legs close to the front of the body until your pelvis and spine have returned to neutral.

action 4

Repeat three times. On the third repetition return the legs directly above the pelvis

W AT C H P O I N T S +

finish in the Relaxation Position.

return both legs to the mat at the same time).

Avoid rolling too far over. The weight should be across the upper back, not the head and neck. Maintain length in the neck.

Keep the chest open and the arms reaching along the mat and if

As you roll the spine, maintain correct alignment with your centre line.

necessary press down with the upper arm to help initiation and control.

why pilates? In 1967, just before he died, Joseph Pilates predicted that, one

some still adhere closely to his original work, deviating little from

day, everyone would have heard of his method of exercise. By then

his original teaching, at Body Control Pilates we have allowed his

Joseph was well over 80 years of age, and he and his wife Clara

method to evolve with the times.

had been teaching tirelessly in their New York studio for over 40 years, yet only a handful of devotees regularly practised Pilates, or,

We have always had one clear goal in mind. To make this fabulous

as it was known then, Contrology. As the rest of the fitness world

method accessible to all, regardless of age, level of fitness and,

pulled on their leg warmers and pounded away to the beat of high-

to be perfectly frank, bank balance! In order to do this, we had to

impact aerobics, Joseph’s thoughtful mind and body conditioning

revisit Joseph’s original teaching and modify many of the exercises.

programme looked destined for obscurity.

We see the Pilates Method as more than a finite set of exercises. To us, it is an approach to mind and body training, a thoughtful

Thankfully, Joseph’s prediction has proved correct. It took the

movement method that is adaptable for all. In this way, we have

dedication of a handful of committed clients and teachers to keep

been able to develop and grow his technique to meet a wide and

the Pilates Method alive through to the 1990s, but at that point this

diverse audience.

amazing technique started to re-emerge. By the start of the new millennium, Pilates had finally exploded onto the fitness scene.

Whether you are new to Pilates, a regular client, an experienced

Now firmly established, the worldwide growth of Pilates continues

teacher or a medical practitioner, you will find this book an invaluable

unabated, with mat classes and studios springing up in gyms and

resource. Clear teaching points accompany each exercise to

office blocks in towns and cities across the world.

ensure that you are working correctly and within these pages you will find new exercises and variations, as well as old favourites and

What is it about Pilates that draws clients back to classes week

the Classical matwork. Perhaps you have tried mat classes and

after week? And why now? It is perhaps no surprise that the new

are curious about the studio equipment? If you cannot get to a

century triggered a desire in people for a more thoughtful way to

studio but are still interested in using equipment, you may like to

exercise, for a new way forward. This search invariably leads them to

try some of the exercises using home apparatus.

Pilates, a method that combines mental and physical conditioning and delivers its promises of a sound mind and a strong body. From your very first session, you will feel the benefits.

To help in our goal of making Pilates accessible to all, we have also added chapters on common health conditions and on different sports and hobbies. These will help you to adapt your programmes

We are fortunate that Joseph and Clara left us a huge legacy of

according to your personal needs. Pilates is not simply a method

work, both on the mat and on the studio equipment. Our aim in

of exercise – it is a journey that has a different destination for all

this book is to do justice to that legacy. This is no small task. There

who embark upon it.

exist today many different ‘schools’ and ‘styles’ of Pilates. Whilst

‘In 10 sessions you’ll feel the difference, in 20 you’ll see the difference, in 30 you’ll have a whole new body.’ Joseph Pilates 2

76 HEALTH & BEAUTY

Lynne Robinson is the founder of Body Control Pilates, which is taught internationally. She has produced several successful books, among them Pilates for Weight Loss (Kyle Cathie) and DVDs. Lisa Bradshaw is Head of Education and Professional Development for Body Control Pilates. Nathan Gardner is General Manager of Body Control Pilates in the UK.

‘Lynne is the undisputed First Lady of Pilates.’ Observer

The Pilates Bible

Lynne Robinson, Lisa Bradshaw & Nathan Gardner The Pilates Bible is the most authoritative and comprehensive book on Pilates matwork ever written. Drawing on the latest medical research, the authors have updated old favourites as well as introduced many new. All can be performed with little or no equipment and The Pilates Bible allows you to progress safely at your own pace. With special sections on Pilates for new mothers and children, people with osteoarthritis, back pain and knee injuries, as well as Pilates at the gym and the workplace, and for the performing arts and sport, this is truly the one-stop guidebook for Pilates. Format 255 x 225mm Extent 288pp ISBN 978-1-85626-880-6 Price £18.99 paperback/flaps Colour photography by Eddie Macdonald Pub date January Rights World

HEALTH & BEAUTY

CHAPTER 5

OPEN-WATER SWIMMING

THIS SPREAD: Distances can be deceptive in open water – make sure you plan your swims carefully and never go out alone.

Front crawl uses an alternating arm stroke and a flutter kick

Entry and stretch

Insweep and upsweep

Release and recovery

(where the legs kick one at a time in a rhythmic fashion).

The arm enters the water fingertips first, followed by the

The insweep begins just outside the line of the shoulder in

During the recovery the elbow exits the water before the

Front crawl is the fastest stroke, and fairly easy to master.

hand and forearm. Entry of the arm is made in line with

the catch phase and finishes under the body in the midline.

hand, and moves forward in a high arc (see figure D).

One stroke cycle consists of a right- and left-arm stroke and

the shoulder, and your elbow should be slightly bent with

Your arm should be flexed at the elbow to around ninety

Because this phase is non-propulsive, try to expend as little

a varying number of kicks, dependent upon the kick rhythm

your palm facing outwards. The hand then pushes forwards

degrees (see figure C). From the end of the insweep, your

energy as possible by keeping your arm relaxed. A common

used. Throughout the stroke cycle, imagine you are on a spit

through the water, just below the surface, without crossing in

arm extends slightly (not completely) and your palm pushes

mistake is to allow the hand to lead the recovery, swinging

roast with a skewer through the centre of your body: allow

front of the face (a common mistake is for the hand to swing

up towards your thigh. This is the upsweep – the most

it away from the body, which causes the body to wiggle.

your body to roll from side to side along the central line.

across the body, distorting the body line). As you stretch

propulsive phase of the front crawl stroke where your hand

your arm forwards, turn your palm down (see figure A).

is accelerating to its maximum speed. Think about your

The arms The arm stroke consists of the following elements:

MONITORING YOUR SWIMMING

CHAPTER 2

FRONT CRAWL

• • • •

Entry and stretch Downsweep and catch Insweep and upsweep Release and recovery

thumb touching your thigh as it approaches the surface of

Downsweep and catch

the water.

During this phase your arm flexes at the elbow and sweeps down. The catch begins when your hand is facing directly backwards, your elbow is above your hand and your forearm and upper arm are pushing backwards against the water (see figure B). At this point, your hand is slightly outside the line of your shoulder. This phase does not move you through the water, but merely serves to place the hand and arm in the correct position for the phase that moves you forwards.

We’ve already looked at measuring your swimming volume

the sea. In these cases, rather than measuring the distance

when you are in the pool by monitoring how long, how

you are swimming, you need to measure how long you are

hard, and how often you are swimming (see pages 56–57).

swimming for.

However, monitoring your swimming volume is much more

Keeping track of your progress in open water swimming

complex in open water because it can be a lot more difficult

is also a bit more of a challenge. The best way to it is to

to assess how far and how hard you are swimming.

select a number of set distance swims and regularly time

In open water it is therefore crucial that you learn

yourself over each of these.

to use the rating of perceived exertion (RPE) method (see

Although it takes a bit of organisation and forward

page 60). This will allow you to monitor how hard you are

planning, being able to measure your swimming volume and

swimming on a constant basis.

how you are progressing is as important in open water as it

It is usually possible to estimate how far you are swimming in rivers and lakes but is much more difficult in

is in the swimming pool – it will help you to avoid injury and

A Right hand pushes forwards through the water in line

illness and keep you motivated.

with the right shoulder.

Greg Whyte is Professor of Applied Sport and Science at Liverpool John Moores University. A former Olympic pentathlete, he has worked as a consultant physiologist for the GB summer and winter Olympic teams. As well as training the ‘Kilimanjaro Nine’, he swam with James Cracknell and David Walliams for Sport Relief and has swum the Channel twice.

B Left arm catch phase.

C Right arm insweep, elbow flexed to 90 degrees.

D The elbow exits the water before the hand.

STRUCTURING AND MONITORING SWIMMING SESSIONS

CHAPTER 3

Using your heart rate to monitor how hard you are swimming Your heart rate is a measure of how many times per

Target heart rate at different intensities

minute your heart beats to pump blood around your body. During swimming you need to pump more blood around the body to provide the muscles with the oxygen and nutrients they need. Because your heart rate is closely linked to how hard you are exercising (the harder you exercise the higher your heart rate) it is a good measure of how hard you are swimming. A person’s maximum heart rate is approximately 220 minus their age. So the maximum heart rate of a forty-year-old, for example, is 220 – 40 which equals 180 beats per minute. (Note: as we get older our maximum heart rate decreases by one beat per year on average.) You can set yourself levels by using target heart rates. These are based on percentages of your maximum heart rate. In line with easy, medium and hard swimming levels, heart rate targets are 60 per cent, 70 per cent and 80 per cent of maximum heart rate respectively. So, for example, the medium (70 per cent) target heart rate of a fifty-yearold man is (220 – 50) x 0.7 = 119 beats per minute. Alternatively, you can simply use the table opposite to identify your target heart rate.

Age

Easy

Medium

Hard

120

140

160

117

137

156

114

133

152

111

130

148

108

126

144

105

123

140

102

119

136

116

132

112

128

109

124

105

120

102

116

112

MEASURING YOUR HEART RATE For land-based exercise the simplest way to measure heart rate is to use a heart-rate monitor. Unfortunately, however, these do not work very well when you’re swimming. The water moving across the chest strap means that the signal is interrupted, and often the strap falls down. The best way to monitor your heart rate during swimming is to feel your pulse, usually at the neck or the wrist and count the number of beats over a set period of time during rest periods using the poolside clock or a wrist watch. It is usually best to measure the number of beats over a short period of time as your heart rate will be falling as you recover. For example, count the number of beats over six seconds, then multiply the number of beats by ten. Alternatively, you could count the number of beats over ten seconds and multiply by six.

OPPOSITE: At the heart of the matter – feeling your carotid artery in your neck is a simple way to calculate your heart rate.

78 HEALTH & BEAUTY

‘Swim for Life offers the reader a wonderfully visual, clear, concise resource.’ Karen Pickering

Swim for Life Greg Whyte

foreword by karen pickering Aimed at both novices and those who want to improve their technique, Swim for Life is a practical, fully illustrated handbook that deals with all aspects of swimming. Greg talks you through the four major swimming strokes and advises you on how to structure your workout to keep it varied and exciting. He recommends specific land exercises that will improve your stroke and gives plenty of motivational tips. This is also the perfect guide for anyone who wants to use swimming as a way to lose weight or improve their fitness. Format 234 x 189mm Extent 144pp ISBN 978-1-85626-901-8 Price £12.99 paperback/flaps Colour photography by Eddie Jacob Pub date January Right World

HEALTh & BEAUTY

*Escape the fat trap revised

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Page 14

14 • Escape the Fat Trap for Life

The Tyranny of Skinny • 15

that. But a sensible, varied diet will do that too. All the crazy diet does is send YOU crazy after a week or even less, as it is not a normal way of eating. So then you stop, you put the pounds you lost back on and feel worse about yourself than you did at the start. Still, it’s hard to ignore the skinny messages. They may vary in their intent and in their delivery, but what they’re all doing is asking you to jump on the bandwagon, implying that if you don’t, you’re somehow less of a person than you could be, or even that you’re lazy (which could explain why a recent study found that being over average size greatly diminishes a woman’s chance of landing a job at high management level). And on the flip side, they’re suggesting that you too could look beautiful if you do jump on. Of course, it’s hard to resist. But who actually benefits from all this? It’s not the skinny role models. Nor is it you. Let’s have a closer look at where all the messages are really coming from. Who is the beneficiary? Because, believe me, they’re all around – vultures, circling, waiting for you to succumb.

The Opposition – What You’re Up Against How did we get from admiring Marilyn and her fellow film stars of the 1950s to today – when Angelina, Cheryl, Agyness and beanpoles everywhere are held up as having bodies to die for? And some women do, literally. Die, that is. I’ll tell you how we got here.

The fashion and advertising industries These have all kinds of ways of ensuring you only feel good when you’re a size 10 (US 6) or below. In fact, in the industry, size 10 is more or less obese. First, they choose beyond-thin models for the catwalk because these breastless girls show off the line of the clothes better, say the designers. This is partly true, but another important reason is that it is simply harder to design clothes when you have to take account of curves. Next, the press and PR offices of the designers (and the fashion stores) keep only small sizes of the clothes in stock, so the models used by the photographers have to be thin to fit into them. Thus, you’ll see only photos of ultra-slim girls modelling the clothes you are supposed to covet. So, you assume that’s how women ought to look. Now, because the models at most of the agencies are thin (because they have to be), when an advertising agency wants to book a model they have no choice but to go with thin too. So the ‘ideal’ is reinforced, yet again.

*Escape the fat trap revised

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And that’s just one of the reasons why we get anorexia worship, with internet sites devoted to promoting the disease and idolising women so thin they are on the point of starvation. Finally, this is compounded by the shops themselves. While there are exceptions, if you want to treat yourself to a designer outfit for a wedding or a holiday or just because you’re worth it – woe betide you if you’re over a size 12. You won’t find the stock. This is in part because again the designers don’t want to see their exclusive designs on women with anything less than stick-thin, perfect bodies. It is also, in part, down to the high-street chains. Mass-market clothes are produced in a factory and cannot take account of the huge variations in shape and size in any population. Thus, it is in their interests, too, to try to get us to conform to a few sizes. If they only have to produce sizes 10, 12 and 14 for example in one style, they will make more money than if they have to produce it in sizes 8–22. It’s easier, quicker and, therefore, cheaper for them to get us to do the hard work. (And guess what – the smaller you are, the less material your clothes will use, so they save on costs that way too!)

FASHION’S IDEA OF FAT During 2009, I read several laughable pieces in the papers written by journalists attached to the fashion industry, claiming that curves were at last ‘in’ on the catwalk, and also trying to sound as if everyone were delighted about this. ‘The backlash against size zero!’ they trumpeted. This is all well and good, until you realise that the industry’s idea of curvy is a non-funny joke. For example, the latest ‘discovery’ – a Dutch model called Lara Stone – has been described as ’a world away from skinny’, ’a real woman with curves’, ’an inclusive body shape’ (meaning you and I should think of her as one of us ordinary people). The model herself is not that happy with her size, and is quoted as saying, ‘If you’re confronted with colleagues half your size, you think, “F***, I’m really fat!”’ Now, hear this: Lara Stone is a huge size 8 (USA 4).

factors can also contribute to insulin resistance (overeating in general and eating too many other types of carbohydrate can also promote high blood-sugar levels, for example), sugar is a nutrient-devoid, high-calorie simple carb that you’d do well to avoid when you can. So next time you consider reaching for the sweet snack between meals – think again. (See Chapter Five for information about healthier snacks and drinks.)

False: calories don’t count Many people – celebrities are particularly guilty of this – believe that weight loss and control is all about the type of food that you eat, rather than the actual calorie content of your diet. Therefore, certain foods, or even whole food groups, are avoided, while others are eaten to excess.

� The truth Research from Harvard University, financed by the US National Institutes of Health and published in 2009, seems to prove that reducing calories in the diet to a sufficient level to produce an energy deficit, rather than the type of diet you follow, is the key to weight loss: ‘It comes down to how much you put in your mouth – it’s not a question of eating a particular type of diet,’ said Frank Sacks, one of the lead researchers. That said, there is a body of interesting research that shows our long-term ways of measuring the number of calories in what we eat can be flawed. Calorie

WHAT IS DIETARY-INDUCED THERMOGENESIS (DIT)? Our bodies ‘burn off’ what we consume in three ways: • by just existing (our ‘basal metabolic rate’ or resting metabolic rate, which accounts for about 60 per cent of total energy expenditure). • by activity (moving or exercising, for example, which accounts for about 30 per cent of total energy expenditure). • through dietary-induced thermogenesis or DIT, which is the energy used in processing and using food/drink, and which accounts on average for about 10 per cent of total energy expenditure. Depending on what you eat and drink, the figure can fall or rise considerably, but by increasing your body’s DIT, you can help it to lose weight and/or maintain a good weight.

80 HEALTh & BEAUTY

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Page 40

40 • Escape the Fat Trap for Life

I used to be a beauty editor – it was my first job as a writer and I did it for two long, boring years. Even then, at the tender age of twenty, I realised that both cosmetics and fashion were in part a con designed to extract money from

Thanks, mainly, to US engineer Jack Kilby, who demonstrated the first microchip circuit technology in 1958, we have another big baddie now, encouraging hours of inactivity. Chatting, gaming, downloading, watching, surfing, listening, emailing – we love our computers. With friends, interests and fun at our fingertips, why ever bother to go out of the home again? If you happen to have an office job, you’ll probably spend all day too, enduring the physical drawbacks of computers and the other trappings of modern working life – using email or phones instead of walking to a meeting, taking lifts and escalators instead of stairs, working through lunch with an order-in meal, rather than strolling or window shopping. While if you work from home at your office job, you don’t even get to commute. (I can talk – my office is about six metres from my bedroom door, so some days when I’m really busy, I don’t even need to go downstairs, it’s just bed to bath to book writing in a few small steps.)

FACT In a 2009 UK Department of Health survey of over a quarter of a million families, it was found that around half of all children spend several hours every day in front of the TV and computer, while only one fifth do any form of physical activity.

In conclusion, yes, modern life – our life – is configured to make our figures fatter. And it is a determined individual who goes against the grain, who eats until he or she has had just enough, and who keeps properly active. I can do no better than to quote a Foresight report on the subject of obesity and health: The obesity epidemic cannot be prevented by individual action alone and demands a societal approach. Tackling obesity requires far greater change than anything tried so far, and at multiple levels: personal, family, community and national. Preventing obesity is a societal challenge, similar to climate change. It requires partnership between government, science, business and civil society.

Myths and Truths • 71

The microchip

Fashion and beauty journalists

Page 70

70 • Escape the Fat Trap for Life

*Escape the fat trap revised

I did say it wasn’t your fault you’re fat. And now you can see why. But let’s take the next step now and see just what can be done about it.

The Truth About Your Ideal Body Our obsession with scales, weighing, Body Mass Index (BMI), growth charts for children and so on is a fairly modern phenomenon. In fact, bathroom scales weren’t even invented until the 1940s, and before then, people didn’t really know what they weighed unless they put a penny in a public weighing machine. And they got by. If they felt OK, looked OK, didn’t look too different from most other people and could fit into their clothes, then all was fine. So is there actually an ‘ideal’ weight, below or above which we should begin to panic? The answer is, no. Not really. What there is, is an ‘ideal weight range’ for our height (BMI), supplied to us by statisticians who have analysed what populations weigh and produced charts based on averages. If we believe what they tell us, in any event, even the parameters of an ideal weight give us around 12 kilograms’ (a couple of stone) leeway in which to enjoy life. However, our bodies, naturally, change in weight and shape as we age. From birth to death, there are several different weights which may be ‘ideal’ at any given time, depending upon how old we are and, possibly, other factors. And, just to confuse things further, there are several experts who disagree with the concept of an ideal weight range, in any case, and who have statistics which they believe prove that good health is not always linked with ‘ideal’ weight. So where does that leave you and I? Let’s see.

Negotiating the Weight Maze Body Mass Index We’ll start with another look at those much-discussed and often derided Body Mass Index charts. These were compiled originally for life insurance companies who had discovered a link between weight and life span. Their statistics showed

content on packaging is usually measured by subjecting the food to a calorimeter – it burns the food and the amount of energy created is measured. But humans don’t burn food in the same way as a calorimeter, and it’s been found that various factors will influence the actual and precise calorie content of what you eat, usually by affecting dietary induced thermogenesis (DIT). DIT accounts for between 3 and 30 per cent of our total energy expenditure. Here are some of the factors which can affect it: • The consistency of food – soft foods use less energy to digest than hard ones. • The state of food – cooked food uses less energy to digest than raw. • Finely chopped food, such as minced meat, uses less energy to digest than bigger pieces of food, such as a steak (because chewing uses energy). • Low-fibre foods use less energy to digest than high-fibre ones. Having said that, at the time of writing, the calorie content guidelines printed on food packets and published in books such as the official Manual of Nutrition (the one I use) are still a good guide to the amount of calories you’re eating, and until we have a better method, they can be helpful. There is also some truth in the idea that certain foods are better than others at aiding slimming and weight maintenance. Studies show that some types of foods are more satisfying than others as they help you feel full for longer – high-protein foods are particularly good, and low-GI foods, and fat, for example. However, the baseline is that if you eat too much of these types of foods, you could still get fatter or fail to lose weight. And foods that may hinder weight loss could perhaps include simple carbohydrates which can have a poor effect on blood-sugar levels and may increase cravings, hunger and even cause insulin resistance. The key to your own personal success may be in finding your own best foods and ways to make sure that the calorie deficit happens.

Body and Lifestyle: Myths and Truths Usually false: my slow metabolism is keeping me fat Overweight and obese people often believe that they have a slow metabolic rate which means they can’t lose weight. They say things like, ‘I eat like a mouse and am still fat’ or, ‘I hardly eat a thing, honestly’.

Judith Wills is one of the UK’s most informed nutrition and weight control experts and the author of several books, including the internationally acclaimed The Food Bible. She writes for many publications, and has regular columns with www.netmums.com, Candis and Zest.

From the bestselling author of The Food Bible – sales of 300,000 copies worldwide.

Escape the Fat Trap for Life

Judith Wills

Escape the Fat Trap for Life tells the truth about weight control and looking good – what really works, what so often doesn’t, and most importantly why. Judith Wills – ex-editor of Slimmer magazine – shows us how to tackle the proliferation of diet and food myths, exposing the industries that benefit from them and why they don’t want you to change. Chapters include what to eat, where to shop, nutritious decisions and the most popular exercise regimes. This intelligent, integrated approach to a healthier lifestyle will enable us all to enjoy our lives, our bodies and the food we put into them. Format 234 x 168mm Extent 224pp ISBN 978-1-85626-914-8 Price £9.99 paperback Pub date January Rights World

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chapter two

chapter one

Honey Honey has medicinal and healing properties that still baffle modern scientists. After the discovery of

Honey is smart – it doesn’t have a ‘smash and grab’ killer punch like antibiotics. Good raw honey

penicillin by Fleming in 1929 the use of honey in

just freezes the germs in time by sucking out water

surgery and medicine began to take a back seat.

from each and every cell. Honey can literally stop

Have we not learned a bitter lesson for we are now

bacteria dividing in their tracks as it dehydrates living

turning back towards the beehive for help. Health

bacterial cells by drawing their natural and necessary

and healing that our ancestors took for granted and

water content out under their feet. They are held in

the new revolution in alternative treatments like

limbo, disabled and dormant.

honey, that work as a preventative as well as cure, are now receiving increasing credence and attention in medical institutions and research. Honey has a multitude of actions against bacteria

Beeswax

Honey is not patented by pharmaceutical giants so they don’t push it – there’s not enou gh money in it. Honey is cheap in price and therefore a thrifty

TRADITIONAL REMEDIES

alternative to expensive over-the-counter medicines.

and herein lies its secret – honey acts as a whole with

A spoonful of honey easily outperformed cough

a long list of active ingredients and a self-protecting

medicine in research done by US Pennsylvania State

balance that has come about over millions of years. It

College of Medicine. Ian Paul, who led the

has enabled bees not just to survive 100 million

researchers, said: ‘We hope that medical

years, but to be capable of adjusting and altering

professionals will consider the positive potential of

their own hive antibacterials by going out and

honey as a treatment, given the lack of proven

actively seeking special plant substances for speciﬁc

efficacy, expense, and potential for adverse effects

purposes. What is more, bacteria have never

associated with the use of dextromethorphan (DM)’.

become resistant to honey or antibacterial beehive

DM is the active ingredient in cough medicine and

drugs – this is the important difference between bee

can cause severe involuntary muscle contractions

drugs and antibiotics. Bees have been miles ahead in

and spasms, the researchers noted. Cases of

their challenge to bacterial disease – the antibacterial

teenagers using the drug to get ‘high’ were also

effects throughout the hive have been patiently

common. So, next time you ﬁnd yourself hunting for

sustained (and probably changed) to cope with new

expensive cough treatments think natural – think

onslaughts of resistant microbes so that the beehive

honey. Not only has it been proven to be more

remains pure and sterile.

effective, but it also has no side effects either.

Honey is widely used as a complementary remedy for the relief of the symptoms of colds,

BEESWAX HAND CREAM

coughs, sore throats and ‘ﬂu. For a sore throat, you can take a spoonful of good raw honey on its own or prepare the following remedy. Gargle with a mixture of two tablespoons of set honey,

Pour 30ml boiling water over 3 lavender ﬂower

four tablespoons of cider vinegar and a pinch of

heads and set aside until cool, then strain through a

salt to relieve a sore throat.

muslin. Set a china bowl over a saucepan of boiling

A traditional drink made from hot water,

water and add the infused water along with 30g

lemon juice and honey will help to soothe cold

beeswax, 1 teaspoon emulsifying wax, 125ml almond

and ‘ﬂu symptoms. Adding a little eucalyptus oil

oil and 10 drops of lavender essential oil. Use a

or root ginger will help ease congestion and, to

small whisk to beat until you have a thick cream.

help you sleep, you can try adding a drop of

Spoon into a clean jar.

whiskey in the mixture.

chapter three

Flower Power Bees don’t need gardens of Eden but they do need flowering plants, weeds, bushes and trees where they can sip liquid food or nectar. Their only lifeline is flower power. Surely you have noticed how we are devastating thousands of acres of fields and meadows, eradicating endless fertile border ground using excavator buckets clawing every blade of greenery in the name of development and modern needs? This spells devastation for our bees and wildlife. The change in our countryside and the sheer lack of flowers over the past 50 years has been the sword of doom for our bees. In our tiny but precious patches of garden we seem intent on stripping every blade of grass and even the tiniest flower that appears at the front, rear or even on side paths. Struggling flowers and shrubs which have given precious habitats for insects and birds are rendered sterile by avalanches of liquid concrete or decorative gravel with fashionable tinted pavers all in the name of low maintenance. No wonder the lament echoes from lips, ‘there aren’t many bees about this year – are there?’ Their very survival has

Tips for a bee-friendly garden ● Brighten up your garden with some bee-friendly ﬂower seeds.

Plant wildﬂower seeds in your garden, patio pots or window boxes Honey is not patented by pharmaceutical giants so they don’t push it – there’s not enou gh money in it. Honey is cheap in

to provide essential nutrition for bees. Examples of wildﬂowers that bees ﬁnd attractive: ✽ Alyssum

✽ Catmint

✽ Lungwort

✽ Annual coreopsis

✽ Chives

✽ Mexican hat

✽ Annual scabious

✽ Clover

✽ Nasturtium

✽ Bee sage

✽ Dahlias

✽ Sage

✽ Borage

✽ French marigold

✽ Sea holly

✽ Candytuft

✽ Larkspur

✽ Sedum

● Allow a patch of grass to grow long and densely plant an area of your ﬂowerbed to provide bees with shelter from the rain or a sudden drop in temperature. ● Reduce the use of pesticides in your garden – the widespread use of pesticides has been implicated in Colony Collapse Disorder (CCD) where whole hives of bees have been found abandoned.

82 HEALTH & BEAUTY

When we lift the lid off summer beehives the perfume, the aromatics emanating from soft golden yellow beeswax, the wholesome sweet smell, entwined and entombed is unforgettable and evocative. You instinctively know and recognise that, here, there is something very different to anything else ever encountered. If smells could be devoured the smell of beeswax would be a ﬁve star gourmet meal! Beeswax is unique to honeybees. It is their patent alone. Beeswax comes at a price for bees, as they consume 4.5kg (10lb) of honey to produce 900g (1lb) of wax, severely depleting the hive’s honey stocks. Beeswax is a critical product, manufactured by young bees only, aged around 10–18 days old, at a critical temperature of 35°C (95°F) in the hive. The bees can only produce beeswax at this temperature and at a time when the hive need to breed more bees or store more honey. The bees produce the wax directly from

the underside of their bodies, squeezing it out between the sections of the abdomen – like toothpaste from a tube. The wax then dries like flakes resembling fish scales, which are the wax building bricks of the hive then sculpted into the distinctive hexagonal honeycomb structure by older bees. Beeswax is one of the oldest of ancient raw ingredients used in toiletries, creams and cosmetics. It is antibacterial, antifungal, antiallergenic, and is an antioxidant which simultaneously softens and rejuvenates the skin. Beeswax is a rich source of beta carotene, a bioflavonoid converted by the body into vitamin A, which is excellent for eyes and skin and the regeneration of bodily cells generally. The cosmetics industry today uses beeswax to manufacture lip salves, hand and face creams, eyebrow pencils, eyeliner, mascara and lip gloss. Lipstick is made from beeswax as it is soothing

Gloria Havenhand looks

after a million bees and runs Medibee, her bee product company, from her home in Derbyshire. Medibee specialises in bio-active, antibacterial honey and their pollen capsules were in the Daily Mail’s ‘Top Ten Choice for hay fever products in the UK’. Her website is www.medibee.co.uk.

‘I cannot believe that I did not discover Medibee years ago!’ Kate Hawksworth, Health Visitor, Langwith

Honey: Nature’s Golden Healer Gloria Havenhand

Drawing on her background in the biological sciences, Gloria Havenhand illustrates the health-giving and restorative properties of honey, which include alleviating the symptoms of IBS and gastric ulcers, boosting the immune system and helping prevent certain diseases. This informative and illuminating book explores the benefits of honey and lesser-known bee products such as propolis and pollen, revealing why protecting the honeybee is important for our own good health. Format 234 x 189mm Extent 176pp ISBN 978-1-85626-916-2 Price £12.99 paperback/flaps Colour photography by Cristian Barnett Pub date September Rights World

HEALTh & BEAUTY

NEW PAPERBACK Dr Marilyn Glenville PhD

Dr Marilyn Glenville PhD

Osteoporosis How to prevent, treat and reverse it

Osteoporosis Dr Marilyn Glenville PhD

Osteoporosis

HOW TO PREVENT, TREAT AND REvERsE IT

Osteoporosis is a worldwide epidemic – but you might not even know you’ve got it until you fracture a bone. Dr Marilyn Glenville PhD explains why there aren’t any symptoms, how to tell if you’ve got it, how to avoid it and how to boost bone health through a combination of natural alternatives and conventional treatments.

How to prevent, treat and reverse it

A ground-breaking book with advice that combines natural alternatives with conventional treatments

84 HEALTh & BEAUTY MY

100%

98%

75%

50%

25%

Format 234 x 168mm Extent 240pp ISBN 978-85626-937-7 Price £10.99 paperback Pub date March Rights World

‘This is a brilliant resource to help you maintain healthy bones for your entire life.’ Health & Fitness

Fat Around the Middle

Format 234 x 168mm Extent 224pp ISBN 978-1-85626-760-1 Price £9.99 paperback Rights World

Format 234 x 168mm Extent 192pp ISBN 978-1-85626-655-0 Price £9.99 paperback Rights World

‘A great companion for every want-to-be mum.’ Best

‘For someone like me, with more enthusiasm for eating than for exercising, the book has instant appeal.’ Cassandra Jardine, Daily Telegraph

The New Natural Alternatives to HRT Format 234 x 168mm Extent 240pp ISBN 978-1-85626-461-7 Price £10.99 paperback Rights World

Dr Marilyn Glenville PhD

Getting Pregnant Faster

‘A great book – I particularly liked its passion and its practicality.’ Dr Penny Stanway

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Josephine Fairley & Sarah Stacey

Beauty Bible Beauty Steals Format 197 x 170mm Extent 192pp ISBN 978-1-85626-905-6 Price £8.99 paperback Colour illustrations by Orlando Hoetzel/ larkworthy.com Rights World

‘An excellent guide to amazing products under £10.’ Now

86 HEALTh & BEAUTY

The Handbag Beauty Bible Format 210 x 148mm Extent 192pp ISBN 978-1-85626-619-2 Price £8.99 paperback Colour illustrations by David Downton Rights World

‘Don’t know your MAC from your Max Factor? This will bring you up to speed.’ Heat

The Green Beauty Bible Format 257 x 228mm Extent 224pp ISBN 978-1-85626-851-6 Price £14.99 paperback Colour illustrations by David Downton Rights World

‘Don’t buy anything until you buy this!’ Grazia

The 21st Century Beauty Bible Josephine Fairley & Sarah Stacey Format 257 x 230mm Extent 256pp ISBN 978-1-85626-701-4 Price £15.99 paperback Colour photographs and illustrations Rights World

‘A gold-mine of practical advice… beautifully illustrated.’ Woman & Home

The Ultimate Natural Beauty Book Josephine Fairley Format 234 x 189mm Extent 160pp ISBN 978-1-85626-784-7 Price £14.99 paperback/flaps Colour photography by Annie Hanson Rights World

‘A host of beautifying recipes.’ Tatler

Liz Earle Skin Secrets Format 255 x 205mm Extent 192pp ISBN 978-1-85626-831-8 Price £19.99 hardback Colour photography by Kate Whitaker Rights World

‘She is a walking advertisement for her botanics-based skincare.’ Daily Telegraph

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Joanna Hall

Format 200 x 154mm Extent 112pp Price £6.99 paperback/flaps Colour photography by Francesca Yorke & Dan Welldon Rights World

‘Lifestyle expert Joanna Hall shows you how to get the body you’ve always wanted..’ Daily Telegraph

Eat Yourself Thin Exercise Yourself Keep Yourself Thin Thin

ISBN 978-1-85626-835-6

ISBN 978-1-85626-836-3

88 HEALTh & BEAUTY

ISBN 978-1-85626-837-0

Triathlon: Start to Finish Sam Murphy Format 234 x 189mm Extent 192pp ISBN 978-1-85626-793-9 Price £14.99 paperback/flaps Colour photography by Whole Productions & Eddie Jacob Rights World

‘It is fair to say the Sam is an expert in her field. She leaves no stone unturned.’ Health and Fitness

Running Well Sam Murphy & Sarah Connors with a foreword by dame kelly holmes Format 234 x 189mm Extent 184pp ISBN 978-1-85626-725-0 Price £14.99 paperback Colour photography by Guy Hearn Rights World

‘10 out of 10.’ 220 Triathlon magazine

Hyperventilation Syndrome Format 198 x 129mm Extent 128pp ISBN 978-1-85626-750-2 Price £6.99 paperback B/w illustrations Rights UK and Commonwealth (excl. Canada, Australia and New Zealand)

‘Cannot be too highly recommended for sufferers, their families and professional helpers alike.’ Yoga & Health

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Run for Life

Cycle for Life

Sam Murphy

Nicole Cook

Format 234 x 189mm Extent 176pp ISBN 978-1-85626-859-2 Price £14.99 paperback/flaps Colour photography by John Hicks Rights World

‘Manages to inform, entertain and inspire… colourful, superbly assembled and written with immense knowledge and understanding.’ Time Out

90 HEALTh & BEAUTY

Format 234 x 189mm Extent 176pp ISBN 978-1-85626-756-4 Price £14.99 paperback/flaps Colour photography by John Davis Rights World

Also available in this series:

Swim for Life see pages

78–79

Walking for Weight Loss

Yoga for Weight Loss

Pilates for Weight Loss

Lucy Knight

Celia Hawe

Lynne Robinson

Format 234 x 189mm Extent 144pp ISBN 978-1-85626-680-X Price £12.99 paperback Colour photography by Guy Hearn Rights World

Format 234 x 189mm Extent 144pp ISBN 978-1-85626-733-5 Price £12.99 paperback Colour photography by Francesca Yorke Rights World

Format 234 x 189mm Extent 160pp ISBN 978-1-85626-802-8 Price £12.99 paperback Colour photography by Eddie Macdonald Rights World

‘An effective exercise regime which helps you lose weight – read this book and give it a go.’ Healthy Options

‘Will help you re-evaluate your attitudes to food, weight and health, with lasting results.’ Body and Soul

‘The first book to focus on using Pilates as a way of losing weight to change your body shape for good.’ Spa World

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Introduction

Anything that has ever

Compost is magical stuff. It is like well rotted farmyard manure but cleaner and sweeter â&#x20AC;&#x201C; more like rich friable loam. And with a host of benefits. Indeed, the more compost is investigated the more benefits are found. Applying compost feeds your soil, helps conserve moisture, then feeds your plants and simultaneously controls many pests and diseases. Yet compost is but the rotted down remains of our kitchen and garden wastes â&#x20AC;&#x201C; stuff that otherwise would be a problem and costly to get rid of.

One of the rules to remember is that almost anything that has ever lived can be composted. Only a few items need to be excluded and some others given a bit of pre-treatment. In general, anything that would rot away slowly, if left lying around, becomes ideal fodder for composting. So that includes old feather pillows and cotton socks as well as the vegetable peelings, food wastes and garden weeds. To help everything compost quickly, dry stuff needs mixing with moist and vice versa. And long dead stuff with fresh moist green stuff. It really is the case of the more the merrier. The more different things mixed together the better the composting, and the better fertility produced.

Making and applying compost is an essential for organic gardeners, but is good sense for everyone else too. Nothing else you can do in the garden gives as many returns as collecting materials and mixing them into a compost bin. The health, vigour, yield and taste of your plants all improve and you benefit from eating the nutrient-rich produce compost grows. Not only will you recycle your own wastes, probably soon you will be scavenging from others and helping to clean up a messy world. And weeding, grass mowing and hedge trimming become less arduous when you realise what valuable nutrients they are contributing to your compost bin. Even badly made compost has use, indeed left much longer it would eventually become better compost. However, with careful mixing in a decent container, then good compost can be made in only a matter of months. Be warned though: once you find out how effective and useful compost is, there is never enough. 2 COMPOSTING

Bob Flowerdew has gardened organically for over 30 years and is a regular panellist on BBC Radio 4â&#x20AC;&#x2122;s Gardenersâ&#x20AC;&#x2122; Question Time. His previous books include Bob Flowerdewâ&#x20AC;&#x2122;s Complete Fruit Book, Bob Flowerdewâ&#x20AC;&#x2122;s Organic Bible, The No-Work Garden, The Gourmet Gardener, Going Organic and Grow Your Own, Eat Your Own.

92 GARDENING

lived can be composted

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The Perfect Compost Bin

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COMPOSTING 5

4 COMPOSTING

What can go wrong? Compost concerns and correctives Sometimes a bin does not heat up and, when broken open, some or all of the contents remain relatively unchanged. Given time they would undoubtedly decay, but we are necessarily impatient. The answer is usually to fork out the materials onto a plastic sheet, breaking them up into smaller pieces as you go. If the compost is dry, wet it; if wet, add dry stuff. Then sprinkle on activators and/or fresh green material and pack it all back in the bin again. Ninety nine times out of a hundred the pile will heat up, cook and compost. Just possibly it may still fail, but only if lots of something really hostile was included â&#x20AC;&#x201C; say too many evergreen leaves or wet manure soaked with disinfectant or similar.

If the compost is toďż˝ wet

As said above, fork out the materials onto a plastic sheet and remix, adding shredded paper, cardboard, straw, hay, leaves, sawdust or other dryish stuff. Too wet conditions will probably have leached out nitrogen, so add manures or activators (listed on page xx) or other nitrogenous fertilisers. Be careful to mix thoroughly and do not pack down, but leave contents as loosely aerated as possible. Add plenty of lime and/or soil to the topmost layers to absorb ammonia and other gases wet bins produce.

6 COMPOSTING

If the compost is toďż˝ dry

Fork out the materials onto a plastic sheet and remix. While the contents are spread out, wet them down with dirty water. Add a drop or two of washing up liquid to wet really dry stuff. Pack the moistened materials firmly back in the bin and re-wet again as you go, if necessary. A bit more nitrogenous waste will help.

COMPOSTING 7

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BOB’S BASICS: a new series of practical gardening guides from Bob Flowerdew.

Composting Bob Flowerdew

BOB’S BASICS

COMPOSTING

Bob Flowerdew is the foremost authority on organic gardening in Europe and has been honing his skills for over 30 years. In Composting, he tells you how to make effective compost easily to make your garden flourish. Composting is an excellent way to recycle kitchen and garden waste to your advantage. This is a great guide for those who want to start composting for the first time, but it’s also packed with advice on utilising your existing compost heap. Bob answers all your queries in his usual practical, inventive and witty manner. Format 200 x 154mm Extent 112pp Price £9.99 hardback Illustrations by Alison Clements Photography by Peter Cassidy Pub date September Rights World

Bob Flowerdew ISBN978-1-85626-930-8

GARDENING

Bob Flowerdew

BOB’S BASICS

PRUNING AND TIDYING

SOWING, PLANTING, WATERING AND FE�DING

Bob Flowerdew

ISBN: 978-1-85626-929-2

COMPANION PLANTING

ISBN: 978-1-85626-931-5

BOB’S BASICS

Companion Planting

Pruning and Tidying

Bob explains that companion planting simply means working with nature to get the best from your plants, which is the key to successful pollination and the prevention of pests. He also shows how to select plants that won’t compete for light, space or nutrients in the soil so they can grow to their full potential. Bob answers all your queries in his usual no-nonsense, humorous style.

Bob Flowerdew dispels the myths about pruning and makes it an easy and approachable subject. He explains when it is the best time of year to prune each plant, tree and shrub, and how to increase cropping and flowering, as well as offering imaginative suggestions to guide you through the seemingly never-ending task of keeping your garden trim and tidy.

‘One of Britains’ bestknown organic gardeners.’ The Independent

94 GARDENING

‘His advice is priceless.’ Sarah Raven

Bob Flowerdew

ISBN: 978-1-85626-926-1

Bob’s Basics

Sowing, Planting, Watering and Feeding A practical guide to ensuring success in the garden, Sowing, Planting, Watering and Feeding takes you, step-by-step, through the process of preparing for, planting and nurturing your plants. Bob will guide you round the common mistakes, give you a greater understanding of how to look after your plants and enable you to master the basics of gardening.

‘Bob’s writing is amusing, anecdotal and original.’ Gardening Which?

BOB’S BASICS

WE�DING WITHOUT CHEMICALS

SIMPLE, GRE�N PEST AND DISEASE CONTROL

Bob Flowerdew

ISBN: 978-1-85626-927-8

BOB’S BASICS

Weeding Without Chemicals More and more people are choosing to garden organically, but struggle to manage their gardens without resorting to dangerous weed-killing chemicals, which can be incredibly harmful to the wildlife in the garden, not to mention any fruit and vegetables that are growing. In Weeding Without Chemicals, Bob tackles every kind of weed in a variety of ways, identifying each weed and how best to cope with it. His unrivalled expertise with organic gardening will help bring you one step closer to a weed-free garden.

‘Flowerdew’s enthusiasm is infectious.’ Daily Telegraph

Bob Flowerdew

ISBN: 978-1-85626-928-5

Bob’s Basics Format 200 x 154mm Extent 112pp Price £9.99 hardback Illustrations by Alison Clements Photography by Peter Cassidy Pub date September Rights World

Simple, Green Pest and Disease Control Simple, Green Pest and Disease Control will answer all your queries in a clear, straightforward manner, leaving you to enjoy your garden, pest and disease-free. Bob’s 30 years of organic gardening experience means he knows all the tricks of the trade to getting rid of pests and diseases (and avoiding them in the first place!) cleanly and greenly, without resorting to nasty chemicals that can harm the wildlife in your garden and the fruit and vegetables you want to eat.

‘Britain’s leading organic gardener.’ BBC Gardener’s World GARDENING

NEW IN PAPERBACK

‘A great guide to enjoying home-grown produce after the harvest is over.’ Waitrose Food Illustrated

Grow Your Own, Eat Your Own Bob Flowerdew

This book is about how to make the best use of your highly nutritious, home-grown produce. Bob begins in the garden, showing you how to achieve a more continuous crop as well as how to extend your harvest, then steps into the kitchen to show you the best way to preserve and cook your crop. Format 270 x 230mm Extent 176pp ISBN 978-1-85626-935-3 Price £14.99 paperback Colour photography by Peter Cassidy Pub date March Rights World

96 GARDENING

NEW IN PAPERBACK

2.5 million people tune in to BBC Radio 4’s Gardeners’ Question Time every week.

GQT Techniques & Tips

Matthew Biggs, John Cushnie, Bob Flowerdew & Anne Swithinbank GQT Techniques and Tips brings together the wisdom – and wit – of four of the Gardeners’ Question Time panellists, providing novice gardeners and experienced amateurs alike with advice on everything from planting to pruning, pond building to lining a hanging basket. Format 275 x 220mm Extent 304pp ISBN 978-1-85626-878-3 Price £16.99 paperback Colour photography throughout Pub date February Rights World

GARDENING

John Cushnie Gardening for Small Spaces Format 240 x 210mm Extent 192pp ISBN 978-1-85626-827-1 Price £16.99 paperback/flaps Colour photographs throughout Diagrams by the author Rights World

‘Inspiring and practical.’ Irish Homes

98 GARDENING

How to Prune

How to Propagate

Format 240 x 210mm Extent 256pp ISBN 978-1-85626-885-1 Price £16 paperback Step-by-step photography by John Swithinbank Rights World

Format 240 x 210mm Extent 256pp ISBN 978-1-85626-888-2 Price £16 paperback Step-by-step photography by Mark Winwood Rights World

‘You can rest easy knowing that the advice and tips for perfect pruning are all packed in this wellillustrated and clearlywritten book.’ Daily Mirror, Book of the Week

‘An exemplary guide for any gardener… I don’t know a better single source of information on the subject.’ Organic Gardening

Roses Dermot O’Neill Format 220 x 185mm Extent 192pp ISBN 978-1-85626-906-3 Price £9.99 paperback Colour photography by Sarah Cuttle Rights World

‘This sumptuously illustrated album will make an ideal gift for any rose enthusiast… His palpable enthusiasm for the subject makes this a pleasure to read.’ Good Book Guide

The Thrifty Gardener

Seeds

Alys Fowler

In association with the royal horticultural society

Format 240 x 210mm Extent 192pp ISBN 978-1-85626-777-9 Price £16.99 paperback/flaps Colour photography by Simon Wheeler Rights World

‘The most original and inspiring book to come out in years.’ Country Smallholding

Jekka McVicar Format 240 x 210mm Extent 256pp ISBN 978-1-85626-783-0 Price £14.99 paperback Colour photography by Marianne Majerus Rights World

‘The most comprehensible book on the subject.’ Professional Gardener magazine

GARDENING

Bob Flowerdew’s Complete Fruit Book

Matthew Biggs’s Complete Book of Vegetables

Format 270 x 230mm Extent 256pp ISBN 978-1-85626-900-1 Price £25 hardback More than 500 colour photographs Rights World

w i t h a for ew or d b y je a n -c h r i s t o p h e nov elli

‘A must for fruit growers and eaters alike.’ Woman & Home

100 GARDENING

Format 270 x 230mm Extent 280pp ISBN 978-1-85626-817-2 Price £25 paperback More than 500 colour photographs Rights World

Jekka’s Complete Herb Book w i t h a for ew or d b y penelope h ob h ou se In association with the royal horticultural society Format 270 x 230mm Extent 304pp ISBN 978-1-85626-780-9 Price £16.99 paperback/flaps More than 500 colour photographs Rights World

‘I’m Jekka’s biggest fan.’ Jamie Oliver

The Complete Book of Vegetables, Herbs and Fruit Matthew Biggs, Jekka McVicar & Bob Flowerdew Format 265 x 195mm Extent 640pp ISBN 978-1-85626-671-0 Price £16.99 paperback/flaps Includes 1200 colour photographs Rights World

‘This beautifully produced book covers everything you could possibly want to know about vegetables, herbs and fruit.’ Good Book Guide

GARDENING 101

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Jane Croft

is a specialist Micro Pig breeder and supplier, and runs Little Pig Farm Ltd in Cambridge. She began breeding tiny pigs as household pets a few years ago, and now supplies to celebrities around the world. Her pigs have starred in People magazine in the US and Hello magazine in the UK, as well as all the major UK broadsheets.

102 lifestyle, gift & reference

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‘Irresistibly cute, loyal, loving […] it’s no wonder micro pigs have been dubbed the world’s most gorgeous pet.’ The Mail on Sunday

This Little Piggy

Jane Croft

Micro pigs are the world’s most irresistible pet, and the latest must-have accessory among the celebrity set. Adorable, affectionate and brilliant fun, these little pigs are extremely intelligent, easy to house-train and make fantastic family pets. Jane Croft, founder of the Little Pig Farm Ltd, provides facts on how to choose a micro pig, what you need to keep them happy and how to make your home ‘pig friendly’. She also explains how to train and take care of your pig. Packed with gorgeous photography and practical information, this book is a must-have for any pig lover. Format 195 x 195mm Extent 128pp ISBN 978-1-85626-960-5 Price £9.99 paperback Pub date October Colour photography by Geoff Robinson Rights World

lifestyle, gift & reference 103

NEW NEW IN EDITION PAPERBACK

Contradictionary Fritz Spiegl An A–Z of confusibles, lookalikes and soundalikes

Do you know the difference between acetic and ascetic? Burgers and burghers? A cassock, a Cossack, a hassock, a tussock, a hillock, a hummock and a pillock? This quirky, well-informed book is essential reading for anyone interested in the eccentricities of the English language. Format 198 x 129mm Extent 176pp ISBN 978-1-85626-954-4 Price £9.99 hardback/plc Pub date September Rights World

‘The English language owes a debt of gratitude to Fritz Speigl. So does everyone who cares about it. This latest book adds to the debt.’ John Humphrys

104 lifestyle, gift & reference

NEW PAPERBACKS

The Complete Verse

The Love Poems

Rudyard Kipling

W.B. Yeats

w i t h a for ew or d b y m .m . k aye

A fully revised and meticulously researched edition of Kipling’s Complete Work. Format 216 x 148mm Extent 756pp ISBN 978-1-85626-952-0 Price £14.99 paperback Pub date September Rights World

Over

150,000 copies sold

edi t ed and annot at ed b y p r o f e s s o r a . n o r m a n je f f a r e s

Yeats’s love poems reflect the developing mind of a genius, still capable of remaking himself, his image and his ideas with compelling immediacy. Format 216 x 148mm Extent 160pp ISBN 978-1-85626-953-7 Price £9.99 paperback Pub date September Rights World

lifestyle, gift & reference 105

NEW PAPERBACK EDITION

Linda & Roger Flavell

Dictionary of Word Origins An endless source of fascination for anyone who delights in words. Format 198 x 129mm Extent 288pp ISBN 978-1-85626-564-1 Price £7.99 paperback Rights World

‘A light-hearted trip through the fascinating byways of the English language.’ Good Book Guide

Dictionary of Idioms and their Origins

Dictionary of Proverbs and their Origins

Format 198 x 129mm Extent 352pp ISBN 978-1-85626-664-2 Price £9.99 paperback Rights World

Format 198 x 129mm Extent 288pp ISBN 978-1-85626-736-6 Price £8.99 paperback Rights World

‘Eclectic material… supported by a fascinating diversity of well-chosen quotations.’ Independent on Sunday

‘Linda and Roger Flavell combine wit and wisdom with a sharp eye for oddities… A browser’s paradise.’ The Tablet

106 lifestyle, gift & reference

Format 198 x 129mm Extent 316pp ISBN 978-1-85626-603-1 Price £9.99 paperback Rights World

‘A treasure-trove for any wordsmith.’ Writing Magazine

The Dictionary Series ISBN 978-1-85626-656-7 Price £29.99 Rights World

Dictionary of Word Origins, Dictionary of Idioms and their Origins, Dictionary of Proverbs and their Origins and Dictionary of English Down the Ages are also available as a boxed set – over 1200 pages in all.

Linda & Roger Flavell

Dictionary of English Down the Ages

lifestyle, gift & reference 107

Rad Robots

Campervan Crazy Mend It!

Simon Furman

David & Cee Eccles

Siân Berry

Format 240 x 250mm Extent 160pp ISBN 978-1-85626-855-4 Price £16.99 hardback/plc Colour photographs throughout Rights World

Format 240 x 250mm Extent 176pp ISBN 978-1-85626-652-9 Price £16.99 hardback/plc Colour photography by David Eccles Rights World

‘Looks back to the future with a lavishly illustrated celebration of the robot.’ Guardian

‘Funky illustrated celebration of the iconic vehicle.’ Bookseller

Format 240 x 210mm Extent 256pp ISBN 978-1-85626-881-3 Price £16.99 paperback/flaps Colour photography by Sarah Cuttle Illustrations by Aaron Blecha Rights World

108 lifestyle, gift & reference

‘It shows you how to change a fuse, rewire a plug and more!’ She

From Mother to Daughter Vivienne Bolton Format 240 x 210mm Extent 224pp ISBN 978-1-85626-882-0 Price £16.99 paperback/flaps Colour photography by Cath Gratwicke Rights World

‘Proof that rediscovering making and baking doesn’t require style sacrifices.’ Josephine Fairley, YOU magazine

I Love Beading Juju Vail

Sew It Up

Format 220 x 210mm Extent 128pp ISBN 978-1-85626-844-8 Price £12.99 paperback/flaps Colour photography by Kate Whitaker Rights World

Ruth Singer

Follows I Love Knitting, I Love Crochet and I Love Card Making – Combined sales of over 80,000.

Format 255 x 225mm Extent 304pp ISBN 978-1-85626-810-3 Price £19.99 hardback Colour photography by Jan Baldwin & Dominic Harris Rights World

‘A no-nonsense guide to the art of modern sewing, with lots of techniques and patterns.’ Period House

lifestyle, gift & reference 109

Mother Without a Mask Patricia Holton Format 198 x 129mm Extent 304pp ISBN 978-1-85626-549-8 Price £8.99 paperback B/w illustrations by Andrea Jones Rights World

‘A deeply sympathetic evaluation of a culture.’ The Times

Children’s Letters to God Compiled by Stuart Hample & Eric Marshall Format 140 x 140mm Extent 96pp ISBN 978-1-85626-682-6 Price £5.99 hardback/plc Colour illustrations by Tom Bloom Rights UK & Commonwealth (excl. Canada, Australia & NZ)

‘A touching mixture of innocence, poignancy and laugh-out-loud cheek.’ International Express

110 lifestyle, gift & reference

Tao Te Ching Lao-Tzu translated by steph en mi tch ell Format 198 x 129mm Extent 128pp ISBN 978-1-85626-396-2 Price £6.99 paperback Rights Macmillan London

After the bible, the Tao Te Ching is the most widely translated book in the world.

50 Ways Series

Format 180 x 130mm Extent 128pp Price £5.99 paperback Colour illustrations by Aaron Blecha Rights World

Siân Berry 50 Ways to Make Your House & Garden Greener

ISBN 978-1-85626-772-4

Clarissa Dickson Wright & Johnny Scott

‘A bible for anyone who is seeking a less wasteful life.’ Metro London

ISBN 978-1-85626-774-8

50 Ways to Greener Travel

50 Ways to Save Water & Energy

A Greener Life Format 270 x 230mm Extent 256pp ISBN 978-1-85626-858-5 Price £16.99 paperback Colour photography by Vanessa Courtier & Gus Filgate Rights World

50 Ways to be a Greener Shopper

ISBN 978-1-85626-773-1

ISBN 978-1-85626-775-5

‘Well-researched and clear advice… written in a positive and practical manner, with no preaching or scolding.’ House & Home Ideas

lifestyle, gift & reference 111

Paul Gayler’s Mini Series

Format 200 x 154mm Extent 112pp Price £7.99 Colour photography by Will Heap Rights World

Little Book of Salads

Little Book of Soups

ISBN 978-1-85626-840-0

ISBN 978-1-85626-841-7

112 VINCENT SQUARE BOOKS

Little Book of Pasta & Noodles

Little Book of Ice Creams & Sorbets

ISBN 978-1-85626-842-4

ISBN 978-1-85626-843-1

Paul Gaylerâ&#x20AC;&#x2122;s Mini Series

An exciting four-part series of small-format books from an award-winning chef.

VINCENT SQUARE SQUARE BOOKS BOOKS 113 113 VINCENT

Vincent Square Books

Format 216 x 148mm Extent 128pp Price £4.99 hardback Rights World

Party Party Party! ISBN 978-1-85626-625-3 Colour photography by Will Heap

114 VINCENT SQUARE BOOKS

The Kids’ Cookbook

Easy Indian in Minutes

ISBN 978-1-85626-626-0 Colour photography by Will Heap

ISBN 978-1-85626-624-6 Colour photography by Will Heap

The Gluten-free Cookbook

Easy Italian in Minutes

Classic British Cookbook

ISBN 978-1-85626-633-8 Colour photography by Gus Filgate

ISBN 978-1-85626-628-4 Colour photography by Gus Filgate

ISBN 978-1-85626-627-7 Colour photography by Gus Filgate

Vincent Square Books

Competitively priced cookbooks for the busy cook.

VINCENT SQUARE SQUARE BOOKS BOOKS 115 115 VINCENT

On Foot Guides

The only walking guides with ‘bird’s eye view’ (isometric) mapping. Exploring cities with the On Foot guides is like being taken around by a friend who knows all the best restaurants, shops and attractions – the authors are local residents who know their cities backwards. Each book introduces not only the famous sites, but also the atmosphere, district by district.

Prague Walks

Rome Walks

Frank Kuznik

Lee Marshall

ISBN: 978-1-903301-53-1 Pub date April

ISBN: 978-1-903301-58-6 Pub date 2011

116 DUNCAN PETERSEN PUBLISHING

Format 220 x 140mm Extent 128pp Price £9.99 paperback Colour artwork throughout Rights World

Venice Walks

Paris Walks

London Walks

New York Walks

Jo-Ann Titmarsh

Fiona Duncan & Leonie Glass

Celia Woolfrey

Jane Egginton & Nick O’Donnell

ISBN 978-1-903301-52-4

ISBN 978-1-903301-45-6

ISBN 978-1-903301-46-3

On Foot Guides

The artwork is unique and easy to follow, and the walks are informative and fun. Most of them take an hour and many can be interlinked to provide longer expeditions with plenty of time for sightseeing.

ISBN 978-1-903301-47-0

DUNCAN PETERSEN PUBLISHING 117

Walker’s Boxes

As people turn toward pleasures closer to home, this unique guide offers half, one or two day walks, not in a book, but on individual cards stored in a box. Put a card (with waterproof plastic sleeve) in your pocket, leave the box at home and enjoy your day out in the country.

Format box + 35–50 cards Price £11.99 Colour photography and maps Rights World

Walker’s London & the South East in a Box

Walker’s Yorkshire Dales & South Pennines in a Box

ISBN: 978-1-903301-56-2 Includes 40 cards Pub date March

ISBN: 978-1-903301-57-9 Includes 35 cards Pub date June

118 DUNCAN PETERSEN PUBLISHING

Walker’s Britain in a Box David Hancock & Nick Channer ISBN 978-1-903301-55-5 Includes 50 cards

Walker’s Boxes

Using the publisher’s experience in producing the renowned Charming Small Hotel Guides, each walk comes alive with authoritative recommendations of nearby places to stay, as well as information on points of interest in the vicinity.

DUNCAN PETERSEN PUBLISHING 119

Charming Small Hotel Guides

The only independently inspected, English-language, colour-illustrated accommodation guides to small and charming hotels. No. 1 on Google when searching for hotel guides. The main titles of this best-selling series have now been substantially revamped, with a larger format allowing two pictures per page, so that you see not only the hotel’s exterior but an interior detail too. All Charming Small Hotel Guides are highly selective – no hotel pays to be included. Much more than a bed for the night, each entry is an experience, worth planning your holiday around or going out of your way for.

Charming Small Hotel Guides France Louise Brealey & Fiona Duncan Format 210 x 113mm Extent 336pp ISBN 978-1-903301-51-7 Price £14.99 paperback Colour photography throughout Pub date April Rights World

120 DUNCAN PETERSEN PUBLISHING

Charming Small Hotel Guides Spain ed. Tamara Grosvenor Format 210 x 113mm Extent 336pp ISBN 978-1-903301-59-3 Price £14.99 paperback Colour photography throughout Pub date 2011 Rights World

Charming Small Hotel Guides Italy Fiona Duncan & Leonie Glass

Charming Small Hotel Guides Germany

Charming Small Hotel Guides Britain & Ireland

George Pownall

Fiona Duncan & Tamara Grosevnor

Format 210 x 113mm Extent 336pp ISBN 978-1-903301-48-7 Price £14.99 paperback Colour photography Rights World

Format 210 x 113mm Extent 336pp ISBN 978-1-903301-50-0 Price £14.99 paperback Colour photography Rights World

Charming Small Hotel Guides Austria

Charming Small Hotel Guides New England

Paul Wade & Cathy Arnold Format 210 x 103mm Extent 192pp ISBN 978-1-903301-29-7 Price £10.99 paperback Colour photography Rights World

Paul Wade & Cathy Arnold Format 210 x 103mm Extent 192pp ISBN 978-1-903301-23-8 Price £10.99 paperback Colour photography Rights World

Format 210 x 113mm Extent 336pp ISBN 978-1-903301-49-4 Price £14.99 paperback Colour photography Rights World

Charming Small Hotel Guides Tuscany & Umbria Nicola Swallow Format 210 x 103mm Extent 192pp ISBN 978-1-903301-44-9 Price £10.99 paperback Colour photography Rights World

Charming Small Hotel Guides

Fiona Duncan writes the weekly Hotel Guru column in the Sunday Telegraph and can claim to be the most respected hotel writer in Britain.

DUNCAN PETERSEN PUBLISHING 121

Small Hotels & Restaurants

Charming Small Hotels & Restaurants Venice

Charming Small Hotels & Restaurants Greece

Fiona Duncan & Leonie Glass

Robin Gauldie

Format 210 x 103mm Extent 224pp ISBN 978-1-903301-42-4 Price £10.99 paperback Colour photography throughout Rights World

122 DUNCAN PETERSEN PUBLISHING

Format 210 x 103mm Extent 224pp ISBN 978-1-903301-21-1 Price £10.99 paperback Colour photography throughout Rights World

Bernd Ewert Format 210 x 103mm Extent 144pp ISBN 978-1-903301-22-x Price £9.99 paperback Colour photography throughout Rights World

Charming Small Hotels & Restaurants Paris Fiona Duncan & Leonie Glass Format 210 x 103mm Extent 208pp ISBN 978-1-903301-32-7 Price £10.99 paperback Colour photography throughout Rights World

Charming Restaurant Guides France Fiona Duncan & Leonie Glass Format 217 x 125mm Extent 384pp ISBN 978-1-903301-30-2 Price £14.99 paperback 64 pages of colour Rights World

Small Hotels & Restaurants

Charming Small Hotels & Restaurants Mallorca, Menorca & Ibiza

DUNCAN PETERSEN PUBLISHING 123

Kyle Cathie Complete Stocklist and Order Form 2010 Despatch to:

All orders to:

Invoice to: (if different from despatch address):

Littlehampton Book Services Faraday Close, Durrington, West Sussex, BN13 3RB Tel: 01903 828800 Fax: 01903 828801 Titles in bold are new for 2010

FOOD & DRINK QTY _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

ISBN 978-1-85626-819-6 978-1-85626-546-1 978-1-85626-829-5 978-1-85626-947-6 978-1-85626-729-8 978-1-85626-879-0 978-1-85626-830-1 978-1-85626-868-4 978-1-85626-941-4 978-1-85626-951-3 978-1-85626-776-2 978-1-85626-807-3 978-1-85626-933-9 978-1-85626-961-9 978-1-85626-702-4

124 STOCKLIST

TITLE RRP 50 Great Curries of India £15.99 50 Great Curries of India (mini ed) £8.99 Adventures with Chocolate £17.99 AWT’s GI Diet £12.99 Ballymaloe Cookery Course £30 Barbecues and Grilling £9.99 Best of British £18.99 Big Book of Noodles £16.99 Biscuiteers Book of Iced Biscuits, The £14.99 Bistro Cooking £14.99 Branded Cookbook, The £16.99 Buonissimo! £9.99 Camping Cookbook, The £12.99 China Modern £14.99 Chinese Kitchen, The £14.99

QTY _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

ISBN 978-1-85626-826-4 978-1-85626-908-7 978-1-85626-915-5 978-1-85626-720-5 978-1-85626-847-9 978-1-85626-644-4 978-1-85626-762-5 978-1-85626-856-1 978-1-85626-870-7 978-1-85626-921-6 978-1-85626-744-1 978-1-85626-938-4 978-1-85626-788-5 978-1-85626-749-6 978-1-85626-536-6

TITLE Chopsticks Diet, The Cook Cook Brazilian Crust Cupcakes Diabetes Weight Loss Diet, The Dough Eat Up Essential Diabetes Cookbook, The Extraordinary Cookbook, The Fantastico! Food Gifts Forgotten Skills of Cooking Game Cookbook, The Goose Fat & Garlic

RRP £12.99 £19.99 £19.99 £19.99 £14.99 £12.99 £15.99 £16.99 £20 £19.99 £14.99 £16.99 £30 £19.99 £12.99

QTY ISBN

TITLE

RRP

_ 978-1-85626-614-7 Gorgeous Cakes £14.99 _ 978-1-85626-846-2 Gorgeous Christmas £14.99 _ 978-1-85626-742-7 Gorgeous Desserts £14.99 _ 978-1-85626-839-4 Gorgeous Greens £14.99 _ 978-1-85626-818-9 Gorgeous Suppers £14.99 _ 978-1-85626-920-9 Grand Cru £30 _ 978-1-85626-812-7 Great Domaines of Burgundy, The £40 _ 978-1-85626-700-7 Green & Black’s Chocolate Recipes £14.99 _ 978-1-85626-940-7 Green & Black’s Ultimate Chocolate Recipes £16.99 _ 978-1-85626-804-2 Green Kitchen, The £12.99 _ 978-1-85626-876-9 Healthy Dairy-free Eating £12.99 _ 978-1-85626-816-5 Healthy Eating During Chemotherapy £12.99 _ 978-1-85626-866-0 Healthy Eating for Diabetes £12.99 _ 978-1-85626-877-6 Healthy Eating for IBS £12.99 _ 978-1-85626-922-3 Healthy Eating for Lower Blood Pressure £12.99 _ 978-1-85626-867-7 Healthy Eating for Lower Cholesterol £12.99 _ 978-1-85626-884-4 Healthy Eating for the Menopause £12.99 _ 978-1-85626-874-5 Healthy Eating for Your Heart £12.99 _ 978-1-85626-869-1 Healthy Eating: the Prostate Care Cookbook £12.99 _ 978-1-85626-875-2 Healthy Gluten-free Eating £12.99 _ 978-1-85626-789-2 Healthy Indian Cooking for Diabetes £12.99 _ 978-1-85626-958-2 Homemade £16.99 _ 978-1-85626-911-7 I Diet, The £12.99 _ 978-1-85626-659-1 Indian Kitchen, The £14.99 _ 978-1-85626-792-2 India’s Vegetarian Cooking £14.99 _ 978-1-85626-497-6 Irish Traditional Cooking £14.99 _ 978-1-85626-779-3 Italian Cookery Course, The £30 _ 978-1-85626-936-0 Italian Home Cooking £19.99

QTY _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

ISBN 978-1-85626-948-3 978-1-85626-917-9 978-1-85626-909-4 978-1-85626-769-4 978-1-85626-764-9 978-1-85626-959-9 978-1-85626-608-6 978-1-85626-820-2 978-1-85626-949-0 978-1-85626-800-4 978-1-85626-845-5 978-1-85626-740-3 978-1-85626-848-6 978-1-85626-942-1 978-1-85626-924-7 978-1-85626-871-4 978-1-85626-849 3 978-1-85626-923-0 978-1-85626-828-8 978-1-85626-913-1 978-1-85626-957-5 978-1-85626-815-8 978-1-85626-950-6 978-1-85626-649-9 978-1-85626-646-8

TITLE RRP Italy for the Gourmet Traveller £14.99 James Tanner Takes 5 £14.99 Jam, Jelly & Relish £16.99 Japanese Kitchen, The £14.99 Lebanese Cookbook, The £14.99 Love Your Halogen Oven £12.99 Middle Eastern Kitchen, The £14.99 Modern Vegetarian, The £16.99 Passion for Potatoes, A £14.99 Paul Gayler’s Sauce Book £14.99 Preserved £14.99 Pure Vegetarian £14.99 Really Healthy Indian in Minutes £14.99 Roast Chicken £19.99 Sausage Book, The £16.99 Scandinavian Kitchen, The £25 Seasonal Spanish Food £19.99 Seriously Good! Gluten-free Baking £19.99 Seriously Good! Gluten-free Cooking £19.99 Soup Glorious Soup £14.99 Sunday Roast £14.99 Sweet Life, The £14.99 Tapas £12.99 Wagamama Cookbook, The £14.99 Wagamama: Ways With Noodles £14.99

HEALTH & BEAUTY _ _ _

978-1-85626-701-4 21st Century Beauty Bible, The 978-1-85626-905-6 Beauty Bible Beauty Steals 978-1-85626-932-2 Clean and Lean Diet

£15.99 £8.99 £12.99

STOCKLIST 125

QTY ISBN

TITLE

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Cycle for Life £14.99 Eat Yourself Thin £6.99 Escape the Fat Trap for Life £9.99 Exercise Yourself Thin £6.99 Fat Around the Middle £9.99 Getting Pregnant Faster £9.99 Green Beauty Bible, The £14.99 Handbag Beauty Bible, The £9.99 Handbag Doctor, The £9.99 Honey: Nature’s Rescue Remedy £12.99 Hyperventilation Syndrome £6.99 Keep Yourself Thin £6.99 Liz Earle Skin Secrets £19.99 New Natural Alternatives to HRT, The £10.99 Osteoporosis £10.99 Pilates Bible, The £18.99 Pilates for Weight Loss £12.99 Run for Life £14.99 Running Well £14.99 Swim For Life £12.99 Triathlon: Start to Finish £14.99 Ultimate Natural Beauty Book, The £14.99 Walking for Weight Loss £12.99 Yoga for Weight Loss £12.99

978-1-85626-756-4 978-1-85626-835-6 978-1-85626-914-8 978-1-85626-836-3 978-1-85626-655-0 978-1-85626-760-1 978-1-85626-851-6 978-1-85626-619-2 978-1-85626-934-6 978-1-85626-916-2 978-1-85626-750-2 978-1-85626-837-0 978-1-85626-831-8 978-1-85626-461-7 978-1-85626-937-7 978-1-85626-880-6 978-1-85626-802-8 978-1-85626-859-2 978-1-85626-725-0 978-1-85626-901-8 978-1-85626-793-9 978-1-85626-784-7 978-1-85626-680-X 978-1-85626-733-5

RRP

GARDENING _ _ _

978-1-85626-931-5 Bob’s Basics: Companion Planting 978-1-85626-930-8 Bob’s Basics: Composting 978-1-85626-929-2 Bob’s Basics: Pruning and Tidying

126 STOCKLIST

£9.99 £9.99 £9.99

QTY ISBN

TITLE

RRP

_ 978-1-85626-928-5 Bob’s Basics: Simple, Green Pest and Disease Control £9.99 _ 978-1-85626-926-1 Bob’s Basics: Sowing, Planting, Watering and Feeding £9.99 _ 978-1-85626-927-8 Bob’s Basics: Weeding Without Chemicals £9.99 _ 978-1-85626-900-1 Bob Flowerdew’s Complete Fruit Book £25 _ 978-1-85626-671-0 Complete Book of Veg, Herbs & Fruit, The £16.99 _ 978-1-85626-827-1 Gardening for Small Spaces £16.99 _ 978-1-85626-935-3 Grow Your Own, Eat Your Own £14.99 _ 978-1-85626-878-3 GQT Techniques & Tips £16.99 _ 978-1-85626-888-2 How to Propagate £16 _ 978-1-85626-885-1 How to Prune £16 _ 978-1-85626-780-9 Jekka’s Complete Herb Book £16.99 _ 978-1-85626-817-2 Matthew Biggs’s Complete Book of Vegetables £25 _ 978-1-85626-906-3 Roses £9.99 _ 978-1-85626-783-0 Seeds £14.99 _ 978-1-85626-777-9 Thrifty Gardener, The £16.99

LIFESTYLE, GIFT & REFERENCE _ 978-1-85626-774-8 50 Ways to Be a Greener Shopper £5.99 _ 978-1-85626-775-5 50 Ways to Greener Travel £5.99 _ 978-1-85626-772-4 50 Ways to Make Your House & Garden Greener £5.99 _ 978-1-85626-773-1 50 Ways to Save Water and Energy £5.99 _ 978-1-85626-652-9 Campervan Crazy £16.99 _ 978-1-85626-682-6 Children’s Letters to God £5.99 _ 978-1-85626-952-0 Complete Verse, The £14.99

QTY ISBN

TITLE

RRP

_ 978-1-85626-954-4 Contradictionary £9.99 _ 978-1-85626-603-1 Dictionary of English Down the Ages £9.99 _ 978-1-85626-664-2 Dictionary of Idioms and their Origins £9.99 _ 978-1-85626-736-6 Dictionary of Proverbs and their Origins £8.99 _ 978-1-85626-564-1 Dictionary of Word Origins £7.99 _ 978-1-85626-656-7 Dictionary Series (boxed set) £29.99 _ 978-1-85626-882-0 From Mother to Daughter £16.99 _ 978-1-85626-858-5 Greener Life, A £16.99 _ 978-1-85626-844-8 I Love Beading £12.99 _ 978-1-85626-953-7 Love Poems, The £9.99 _ 978-1-85626-881-3 Mend It! £16.99 _ 978-1-85626-549-8 Mother Without a Mask £8.99 _ 978-1-85626-855-4 Rad Robots £16.99 _ 978-1-85626-810-3 Sew It Up £19.99 _ 978-1-85626-396-2 Tao Te Ching £6.99 _ 978-1-85626-960-5 This Little Piggy £9.99

VINCENT SQUARE BOOKS _ _ _ _ _ _ _ _ _ _

978-1-85626-843-1 978-1-85626-842-4 978-1-85626-840-0 978-1-85626-841-7 978-1-85626-627-7 978-1-85626-624-6 978-1-85626-628-4 978-1-85626-633-8 978-1-85626-626-0 978-1-85626-625-3

Little Book of Ice Creams & Sorbets Little Book of Pasta & Noodles Little Book of Salads Little Book of Soups Classic British Cookbook Easy Indian in Minutes Easy Italian in Minutes Gluten-free Cookbook, The Kids’ Cookbook, The Party Party Party!

£7.99 £7.99 £7.99 £7.99 £4.99 £4.99 £4.99 £4.99 £4.99 £4.99

DUNCAN PETERSEN PUBLISHING _ 978-1-903301-30-2 Charming Restaurant Guides: France £14.99 _ 978-1-903301-29-7 Charming Small Hotel Guides: Austria £10.99 _ 978-1-903301-49-4 Charming Small Hotel Guides: Britain & Ireland £14.99 _ 978-1-903301-51-7 Charming Small Hotel Guides: France £14.99 _ 978-1-903301-50-0 Charming Small Hotel Guides: Germany £14.99 _ 978-1-903301-48-7 Charming Small Hotel Guides: Italy £14.99 _ 978-1-903301-23-8 Charming Small Hotel Guides: New England £10.99 _ 978-1-903301-35-1 Charming Small Hotel Guides: Spain £11.99 _ 978-1-903301-44-9 Charming Small Hotel Guides: Tuscany & Umbria £10.99 _ 978-1-903301-21-1 Charming Small Hotels & Restaurants: Greece £10.99 _ 978-1-903301-22-X Charming Small Hotels & Restaurants: Mallorca, Menorca & Ibiza £9.99 _ 978-1-903301-32-7 Charming Small Hotels & Restaurants: Paris £10.99 _ 978-1-903301-42-4 Charming Small Hotels & Restaurants: Venice £10.99 _ 978-1-903301-46-3 On Foot Guides: London Walks £9.99 _ 978-1-903301-47-0 On Foot Guides: New York Walks £9.99 _ 978-1-903301-45-6 On Foot Guides: Paris Walks £9.99 _ 978-1-903301-53-1 On Foot Guides: Prague Walks £9.99 _ 978-1-903301-58-6 On Foot Guides: Rome Walks £9.99 _ 978-1-903301-52-4 On Foot Guides: Venice Walks £9.99 _ 978-1-903301-55-5 Walker’s Britain in a Box £11.99 _ 978-1-903301-56-2 Walker’s London & South East in a Box £11.99 _ 978-1-903301-57-9 Walker’s Yorkshire Dales & South Pennines in a Box £11.99

STOCKLIST 127

INDEX 21st Century Beauty Bible, The 87 50 Great Curries of India 51 50 Ways series 111 80 Recipes for Your Halogen Oven, 42 Acton, Johnny 12–13, 56 Adventures with Chocolate 45 Allen, Darina 47, 67 Archer-Mackenzie, Christine 66 Arnold, Cathy 121 Arnold, Hugo 52 Baimbridge, Sophie 67 Baines, Ed 57 Ballymaloe Cookery Course 47 Barbecues and Grilling 57 Barber, Kimiko 50, 71 Basan, Ghillie 50 Beauty Bible Beauty Steals 86 Bell, Annie 18–19, 22–23, 54–55 Berry, Siân 108, 111 Bertinet, Richard 2–3, 48 Best of British 56 Bharadwaj, Monisha 49, 51, 71 Bhumichitr, Vatcharin 24–25 Big Book of Noodles 24–25 Biggs, Matthew 97, 100–101 Biscuiteers Book of Iced Biscuits, The 26–27 Bistro Cooking 39 Blair, Louise 62–63 Bob Flowerdew’s Complete Fruit Book 100 Bob’s Basics 92–95 Bolton, Vivienne 109 Bradley, Dinah 89 Bradshaw, Lisa 76–77 Branded Cookbook, The 56 Brealey, Louise 120 Buonissimo! 44 C, Mini 67 Caldesi, Katie 45 Campervan Crazy 108 Campion, Charles 6–7 Carr, Tanya 67 Channer, Nick 119 Charming Small Hotel and Restaurant series 120–123 Camping Cookbook, The 18–19 Children’s Letters to God 110 Chinese Kitchen, The 50 Chopsticks Diet, The 71

128 INDEX

Clean and Lean Diet 74–75 Collins, Catherine 67 Complete Book of Vegetables, Herbs & Fruit, The 101 Connors, Sarah 89 Contradictionary 104 Cook 2–3 Cook Brazilian 28–29 Cook, Nicole 90 Croft, Jane 102–103 Crust 48 Cupcakes 53 Cushnie, John 97, 98 Cycle for Life 90 D’Acampo, Gino 44, 58–59 Dekmak, Hussien 49 Della Croce, Julie 32–33 Diabetes Weight Loss Diet, The 69 Dickson Wright, Clarissa 38, 46, 111 Dictionaries series 106–107 Dilley, Kay 66 Dough 48 Duigan, James 74–75 Duncan, Fiona 117, 120-121, 122-123 Earle, Liz 87 Eat Up! 6–7 Eat Yourself Thin 88 Eccles, David and Cee 108 Egginton, Jane 117 Ehrlich, Richard 42, 57 Elia, Maria 49 Escape the Fat Trap for Life 80–81 Essential Diabetes Cookbook, The 62-63 Esson, Lewis 67 Ewert, Bernd 123 Exercise Yourself Thin 88 Extraordinary Cookbook, The 8–9 Fairley, Josephine 86–87 Fantastico! 44 Fat Around the Middle 85 Fish Tales 46 Flavell, Linda & Roger 106–107 Flowerdew, Bob 92-93, 96-97, 100-101 Food Gifts 20–21 Forgotten Skills of Cooking 47 Fowler, Alys 99 Fox, Mindy 30–31 From Mother to Daughter 109 Furman, Simon 108 Game Cookbook, The 46 Gardening for Small Spaces 98 Gardner, Nathan 76–77 Gates, Stefan 8–9

Gauldie, Robin 122 Gayler, Paul 43, 64–66, 112–113 Getting Pregnant Faster 85 GI Diet 68 Gibbons, Kay 66 Glass, Leonie 117, 121–123 Glenville, Marilyn 67, 84–85 Goose Fat & Garlic 46 Gorgeous series 54–55 Govindja, Azmina 66, 69, 70 GQT Techniques & Tips 97 Grand Cru 34–35 Great Domaines of Burgundy, The 36 Green & Black’s Ultimate Chocolate Recipes, 4–5 Green & Black’s Chocolate Recipes 53 Green Beauty Bible, The 86 Green Kitchen, The 57 Green, Daniel 67 Greener Life, A 111 Grosvenor, Tamara 120–121 Grow Your Own Eat Your Own 96 Hall, Joanna 88 Hample, Stuart 110 Hancock, David 119 Handbag Beauty Bible, The 86 Handbag Doctor, The 72–73 Hastings, Harriet 26–27 Havenhand, Gloria 82–83 Hawe, Celia 91 Healthy Eating series 64–67 Healthy Indian Cooking for Diabetes 70 Healthy Indian in Minutes 71 Heiser, Gemma 64–65 Holton, Patricia 110 Homemade 37 Honey: Nature’s Rescue Remedy 82–83 Horrillo, Carlos 41 How to Propagate 98 How to Prune 98 Hsiung, Deh-ta 50 Hyperventilation Syndrome 89 I Diet, The 58–59 I Love Beading 109 Indian Kitchen, The 51 India’s Vegetarian Cooking 49 Irish Traditional Cooking 47 Italian Cookery Course, The 45 Italian Home Cooking 32–33 Italy for the Gourmet Traveller 40 Jam, Jelly & Relish 16–17 James, Ghillie 16–17

James Tanner Takes 5 10–11 Jankovich, Erica 67 Japanese Kitchen, The 50 Jekka’s Complete Herb Book 100 Kearney, Rosemary 67 Keep Yourself Thin 88 Kellow, Juliette 58–59 Kime, Tom 46 Kipling, Rudyard 105 Knight, Lucy 91 Kuznik, Frank 116 Lally, Maria 74–75 Lao-Tzu 110 Lebanese Cookbook, The 49 Liz Earle Skin Secrets 87 Marshall, Eric 110 Marshall, Lee 116 Matthew Biggs’s Complete Book of Vegetables 100 McKenna, Clodagh 37 McKenna, Pixie 72–73 McVicar, Jekka 99, 100–101 Mend It! 108 Middle Eastern Kitchen, The 50 Modern Vegetarian, The 49 Morcas, Patrick 41 Moreinos Schwartz, Leticia 28–29 Morrell, Jacqui 66 Mother Without a Mask 110 Murphy, Sam 89, 90 New Natural Alternatives to HRT, The 85 Norman, Remington 34–35, 36 O’Donnell, Nick 117 O’Neill, Dermot 99 On Foot Guides 116–117 Osteoporosis 84 Panjabi, Camellia 51 Paul Gayler’s mini series 112–113 Pilates Bible, The 76–77 Pilates for Weight Loss 91 Pizarro, José 45 Plotkin, Fred 40 Plum, Camilla 14–15 Pownall, George 121 Preserved 56 Pure Vegetarian 43 Rad Robots 108 Rayman, Margaret 66 Rigg, Annie 20–21 Roast Chicken 30–31 Robinson, Lynne 76–77, 91 Roses 99

Run for Life 90 Running Well 89 Sandler, Nick 12–13, 56 Sauce Book 43 Sausage Book, The 12–13 Scandinavian Kitchen, The 14–15 Scott, Johnny 38, 46, 111 Seasonal Spanish Food 45 Seeds 99 Seriously Good! Gluten-free Baking 61 Seriously Good! Gluten-free Cooking 70 Sew It Up 109 Singer, Ruth 109 Soup Glorious Soup 22–23 Spiegl, Fritz 104 Stacey, Sarah 86–87 Strang, Jeanne 46 Sunday Roast 38 Suthering, Jane 57, 69 Swallow, Nicola 121 Sweet Life, The 69 Swift, Martha 53 Swim For Life 78–79 Swithinbank, Anne 97 Tanner, James 10–11 Tao Te Ching 110 Tapas 41 Taylor, Charles 36 This Little Piggy 102–103 Thomas, Lisa 53 Thrifty Gardener, The 99 Titmarsh, Jo-Ann 117 Triathlon: Start to Finish 89 Ultimate Natural Beauty Book, The 87 Vail, Juju 109 Van Mil, José 66 Van Olphen, Bart 46 Vickery, Phil 60–61, 70 Vincent Square Books 104–105 Wade, Paul 121 Wagamama Cookbook, The 52 Wagamama: Ways With Noodles 52 Walker’s books 118–119 Walking for Weight Loss 91 Wells, Patricia 39 Whyte, Greg 78–79 Wills, Judith 80–81 Woolfrey, Celia 117 Worrall Thompson, Antony 57, 62–63, 66, 68–69 Yeats, W.B. 105 Yoga for Weight Loss 91 Young, Paul A. 45

2010… twenty-one years since we nicked the garden table and set up

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talian

The Italians enjoy good health and slim bodies whilst still savouring delicious food

• Meals are simple and easy to prepare with ingredients you can get in your local shops

• A study in the New England Journal of Medicine

found that a Mediterranean diet resulted in a greater weight loss than a low-fat diet, even though both provided the same amount of calories

• Italians have the lowest obesity rate in the E.U.

‘Everything you see, I owe to spaghetti!’ Sophia Loren ‘Gino brings informality and endearing enthusiasm to recipes’ Daily Mail

THE

IDIET talian

GINO D’A CAMPO

Why the i?

• It is based on a traditional Italian diet, which is healthy and packed with nutritious foods, with no food groups banned or limited

GINO D’ACAMPO

2005

IDIET

THE DIET

2003

THE

2004

1996

kyle cathie 2010

1990

INTRODUCTION BY DIETITIAN JULIETTE KELLOW BSc RD

‘Full of fun and pizzazz’ BBC Good Food Design by Nicky Collings Photography by Kate Whitaker

Kyle Cathie Limited www.kylecathie.com

2009

100 HEALTHY ITALIAN RECIPES TO HELP YOU I N T R O D ULOSE C T I O N WEIGHT B Y D I E T I C IAND A N J U LOVE L I E T T E FOOD KELLOW BSC RD

2010

£12.99

kyle cathie

20 10 YEARS