Kyle Books Autumn 2018 Catalogue with complete backlist by Octopus Publishing Group

KYLE BOOKS AUTUMN 2018

Cookery Craft Lifestyle Gardening Health

ROOT & LEAF Rich Harris Big, bold vegetarian food Format 260 x 200mm Extent 208pp ISBN 978-0-85783-441-6 Price £19.99 PLC Colour photography Martin Poole Publication date July Rights World

Twitter @richsharris

Rich’s first book, Fire & Smoke, has been translated into German and Hungarian

K Y L E BOOK S

Vegetables are not only hugely diverse, they are also incredibly versatile. In this exciting book they take centre stage as Rich Harris explores the many ways of using them, including pickling, smoking and fermenting, alongside the more traditional roasting and braising. As a chef and committed carnivore, Rich’s use of vegetables focuses on flavour, bringing out the natural tastes of vegetables and playing with complementary textures and qualities. His creative and delicious recipes include Miso Glazed Pumpkin, Gnocchi with Caponata and Burrata Cream, as well as Celeriac Rice Pudding with Bramble Compote. Perfect served alone, as a side dish or part of a collection of vegetarian small plates, Rich’s recipes show you how to celebrate vegetables in their delicious and varied glory.

‘Rich’s recipes are exciting, accessible and fun.’ – Heston Blumenthal

NIBBLES, STARTERS & LIGHT BITES

SERVES 4

MAINS

Fried Baby Artichokes with Aioli and Smoked Cheese

Spinach and Ricotta Agnolotti continued Working along the tube of filled pasta, pinch with your thumb and forefinger to divide into 2.5cm parcels. Press down with your fingertip between each parcel to seal. Using a pastry wheel, trim the long edge of unfilled dough (furthest away from you), leaving around 1cm between the parcels and the trimmed edge. Run the pastry wheel between each parcel to separate. Dust a tray with fine polenta or semolina and transfer the finished agnolotti to the tray. Repeat with the remaining pasta dough and filling.

I have a bit of a love-hate relationship with artichokes; I love to eat them, but find them a pain to prepare (which is why I often order them when eating out as someone else has done all the hard work). Baby artichokes, however, are much easier. Their fibrous chokes haven’t developed enough to warrant removal, so they’re far less fiddly and just as delicious. Be warned; this is quite a rich dish so you’ll need plenty of chilled dry white wine to wash it down. 12 baby artichokes 250ml buttermilk sea salt and black pepper 125g plain flour 25g cornflour vegetable oil, for deep-frying FOR THE AIOLI:

1 medium egg yolk 1 fat garlic clove, peeled and crushed ½ teaspoon mustard powder good pinch of sea salt 100ml vegetable oil 25ml extra virgin rapeseed oil squeeze of lemon juice, to taste 100g smoked hard cheese (I use smoked Lincolnshire Poacher or Cheddar), to serve

Trim the tough outer leaves from each artichoke, leaving the pale yellow-green heart exposed. Using a potato peeler, peel the outer layer from the stalk, then cut each artichoke in half lengthways. Combine with the buttermilk in a large bowl and plenty of salt and black pepper, then leave to stand for 10 minutes.

To cook the agnolotti, bring a large pan of salted water to the boil and have a separate shallow pan ready next to it. Drop the agnolotti into the boiling water and cook for 3–4 minutes. About 1 minute before the pasta is ready, pour a ladleful of the cooking water into the second pan and bring to a simmer. Gradually whisk in the cold cubed butter until emulsified and thickened. Drain the agnolotti, add to the butter sauce and toss to coat.

Meanwhile, make the aioli. Put the egg yolk, garlic and mustard powder in a separate large bowl, add the salt and whisk together until smooth. Combine the oils in a jug and, whisking constantly, begin to pour the oil into the bowl in a very thin, steady stream. It’s crucial that you really take your time at this stage; over-zealous oil pouring will result in splitting. Continue steadily adding the oil, still whisking constantly, until it’s all incorporated. Whisk in the lemon juice to taste; it needs to be fairly sharp to cut through the richness of the artichokes and cheese.

Divide the pasta between warmed serving bowls, drizzle over a little beurre noisette or extra virgin olive oil and sprinkle with grated Parmesan.

Heat the vegetable oil for deep-frying in a large pan to 180ºC. Tip the plain flour and cornflour into another large bowl and season with salt and black pepper. Shake the excess buttermilk from the artichokes, then drop them into the seasoned flour and toss to coat. Shake oﬀ the excess flour, then deep-fry the artichokes, a few at a time, for 4–5 minutes until deep golden and crisp. Remove from the oil and drain on kitchen paper, then season straight away with a pinch of salt. Arrange the artichokes on a large plate, then use a potato peeler to shave the smoked cheese over the top. Serve with the aioli for dipping.

Rich Harris is a passionate chef, food stylist and home economist, 187

SWEET

developing his cooking style behind the scenes of many of

MAKES 6–8, DEPENDING ON THE SIZE OF THE MOULDS

Spiced Carrot Kulfi This combines two of my favourite sweet treats that I came to love when we visited India; masala chai and kulfi. Both tend to be made teeth-squeakingly sweet so I’ve toned down the sugar slightly and have replaced the traditional saﬀron with grated carrot (saﬀron is pretty much the one flavour I really don’t like). 400ml whole milk 397g can condensed milk 3 carrots, peeled and grated 4 green cardamom pods 1 black cardamom pod 1 cinnamon stick 3 cloves 50g shelled pistachio nuts, finely chopped

Combine all the ingredients, except the pistachios, in a wide, heavy-based saucepan and bring to the boil. Reduce the heat and simmer gently for 20 minutes until the carrot is completely soft. Remove the pan from the heat and leave to cool completely. Fish out the spices and discard, then pour the milk and carrot mixture into a liquidiser and whizz until smooth then leave to cool. Once cool, pour the mixture into the moulds and freeze for 4 hours or overnight. Brush the insides of 6–8 ice-cream moulds with a little of the puréed mixture and sprinkle in the pistachios. Put the moulds in the freezer for 15 minutes, then top up with the remaining mixture and freeze for a further 4 hours or overnight. To serve, remove the moulds from the freezer and leave to stand for 5 minutes before turning out. Roll in the chopped pistachios and serve.

the UK’s leading food television programmes. He is a regular presenter for Waitrose TV and writes for their magazine, Harvest. His first book, Fire & Smoke, was published in 2016.

NOTE: If fishing out the spices after cooking them in the

milk and carrot mixture seems like a faﬀ, tie them up in a little muslin cloth parcel before adding to the pan to save you from hunting around for stray cardamom pods.

K Y L E BOOK S

GAME Phil Vickery & Simon Boddy w

New ways to prepare, cook & cure Format 255 x 205mm Extent 224pp ISBN 978-0-85783-457-7 Price £18.99 PLC Colour photography

Rights World

Game is free range, naturally lean, low in fat and cholesterol, and full of iron, but home cooks don’t always know what to do with it. In this beautifully illustrated book, popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare, cook and cure a whole range of wildfowl, fish, feathered and furred game. Armed with Phil’s tempting, inventive recipes and Simon’s expert advice, there is no excuse not to put game firmly back on the menu! ‘Indulge your inner hunter-gatherer.’ The Metro

£18.99 Design: Grade Design Photography: Peter Cassidy

Twitter @philvickerytv Website www.vickery.tv & www.thebestbutchers.co.uk

Game is cheaper than many other types of meat

K Y L E BOOK S

‘Phil Vickery is not only a talented chef, but something rarer still, a sensible and sensitive one.’ Independent

NEW WAYS TO PREPARE, COOK & CURE

PHIL VICKERY & SIMON BODDY

Peter Cassidy Publication date August

This paperback edition of Game shares the tempting recipes and expert advice which put game firmly on the menu. Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game at home. Phil’s inventive and internationally in uenced dishes cover everything from Pot Roast Coconut Stuffed Partridge and Spiced Pigeon with Green Lentils to Thai Quail Salad, Japanese Mirin Salmon and Pan-Fried Sea Trout with Warm Tomato Sauce Sauce, while Simon guides you through the skills and techniques needed to create everything from Hot Smoked Partridge and Spiced Hare and Chocolate Salami to Venison Bresaola.

PHIL VICKERY & SIMON BODDY

‘A hugely innovative book, packed with ideas to improve flavour and texture.’ – The Good Book Guide

Roast Venison Loin with Blackcurrants & Shredded Leeks

Hunter’s Breakfast

S E RV E S 2

Preparation: 15 mins Cooking: 10 mins

1 small very fresh Roe deer liver (although any deer liver will suffice), cleaned well and rinsed, then soaked in cold water overnight in the fridge) 70–100g unsalted butter or dripping salt and freshly ground black pepper 3 tablespoons plain flour (optional) 4 slices of thick sourdough bread, cut on a long angle 4 free-range game bird eggs – any sort will do; see recipe introduction for suggestions 2 tablespoons Gentlemen’s Relish or something similar

After an early morning, there really is only one breakfast to eat, the Hunter’s Breakfast. All deer livers have a fine flavour and texture; I think they are far superior to veal or calves’ liver. The fresh livers need to be cleaned and rinsed well in plenty of cold water. You will find that the liver holds a fair amount of blood if very fresh, so a good soaking is essential to remove all traces. Once that’s done, I very rarely remove the translucent skin, especially if the animal is young. Just slice, pat dry and cook lightly, avoiding overcooking – pink or rose is perfect. Game bird eggs are also good fun to cook, so I sometimes serve my liver with fried pheasant or duck eggs, or even turkey or pigeon eggs – it’s really up to what you fancy and can find. My daughter Winnie and I love this breakfast, although she likes baked beans with hers, which is fair enough. 1 2 3 4 5

6 7

Drain the liver, then slice and remove any large tubes. Pat dry with kitchen paper. Heat 70g butter or dripping in a large frying pan until foaming and slightly browning. Season the liver slices well with salt and pepper. Dust with the flour if you like – this really is optional. Sauté the liver very quickly in the butter for about 30 seconds on each side, ensuring that you leave it pink. Remove from the pan and keep warm. Add the bread slices to the pan and cook in the buttery/fatty juices until crunchy and well browned; you may need to add the extra butter or dripping. Remove from the pan and keep warm. Finally, fry the eggs in the pan and season well. To serve, spread a very thin smear of relish onto the slices of bread and top with the eggs, with the liver on the side.

SERVES 4

Preparation: 20 mins

Cooking: about 15 mins,

plus 10 mins for the leeks

2 tablespoons olive oil 4 x 200g pieces of venison loin – Roe, Fallow, Red or Sika or small antelope or springbok salt and freshly ground black pepper 300ml red wine 600ml strong venison or game stock (see page 214) 6 tablespoons crème de cassis 200g frozen blackcurrants, defrosted 10g ice-cold unsalted butter

Loin is probably the best cut for roasting or sautéeing. Not just venison – small antelope or springbok would also be ideal. It cooks in minutes, so seal it well and cook for the shortest time possible, then leave it in a warm place to finish cooking. If you overcook it, it will be dry and stringy. A well-reduced game stock is essential for the small amount of sauce you are serving here. It’s almost a seasoning with a big flavour punch. I use frozen blackcurrants as the freezing process breaks down the cell structure, allowing more flavour and giving a brilliant colour to the sauce. LEEKS

3 LEEKS

2 large leeks 50g unsalted butter 2 tablespoons extra virgin olive oil, plus a little extra (or butter) to serve 1/ 2 x 10g good-quality vegetable stock cube, crumbled freshly ground black pepper 2 tablespoons white wine or water

Slice each leek in half from top to bottom, leaving the whole thing attached at the root end. Turn and slice each half in half again so that you end up with four pieces attached at the root. Wash, slice as thinly as possible, discard ends and drain well. Heat the butter with the olive oil in a sauté pan until the bubbling subsides, then add the leeks and stir well. Add the stock cube, pepper and wine or water and cook over a high heat until the leeks just start to soften. Then spoon into a colander. These can be made in advance and chilled, then warmed in a microwave or sauté pan with a little oil or unsalted butter when ready to serve.

VE NI S ON

1 2 3

Preheat the oven to 220°C/Gas 7. Heat the olive oil in an ovenproof frying pan.Season the loins well, add to the hot oil, brown well on both sides, then transfer to the oven and roast for 5–6 minutes. Remove the pan for the oven, then transfer the venison to a warm plate, cover loosely with foil and leave to rest in a warm place for 6–8 minutes.

S AUC E

3 4

While the meat rests, tip away any oil from the frying pan, then add the wine and boil rapidly over a high heat. When nearly all evaporated, add the stock and reduce rapidly to one-quarter of the original volume until you have a nicely thickened sauce. Add the cassis, half the blackcurrants and the butter and whisk well. Taste and adjust the seasoning, then strain through a fine sieve into a clean saucepan. Add the rest of the blackcurrants and stir well, being careful not to break them up.

TO S E RVE

1 2

Ground Game

Slice the rested loins and drain well on kitchen paper. Arrange the warmed cooked leeks on warm plates and top with the sliced loin. Spoon over the sauce including a few whole blackcurrants.

Ground Game

Phil Vickery is the resident chef of ITV’s This Morning and has Partridge & Yellow Lentil Curry with Mint & Coriander

S E RVE S 4

Preparation: 20 mins, plus soaking

Cooking: about 45 mins

100g dried yellow lentils 4 young red-legged partridges 2 tablespoons vegetable oil 2 small onions, finely chopped 6 garlic cloves, chopped 125g dry-cure streaky bacon 10g good-quality chicken stock cube, crumbled 200ml lager salt and ground black pepper 50g sultanas a pinch of sugar 250g ripe tomatoes, chopped 10 curry leaves S PI C E M I X

1 tablespoon black mustard seeds 1 tablespoon chopped fresh red chilli 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 tablespoon black onion (nigella or kalonji) seeds 1 tablespoon peeled and finely chopped fresh ginger a pinch of ground asafoetida

Curry is a real favourite, and in this example I have matched partridge with lentils. They break down and thicken the sauce – provided they have been well soaked. The layers of flavour are also really important here. This treatment will also work for pheasant, duck and goose. 1 2 3 4 5 6 7

Soak the lentils in cold water overnight, then drain. Remove the legs and breasts from each partridge. Chop off the feet and discard. Bone out the thighs and reserve the meat. Leave the drumsticks with the bone in. Cut up both sets of meat into 3–4cm chunks, but keep them separated – this is because the thighs need to cook for a longer period of time. Heat the vegetable oil in a saucepan, add all the spices for the spice mix and cook for a minute or two, but be careful not to burn them. Add the onions, garlic and bacon, cut into 2cm pieces, and cook briefly until the onions are slightly softened. Add the partridge thigh meat and drumsticks only and stir to coat in the onion and spice mixture. Add the stock cube, lager, salt and pepper, sultanas, sugar, tomatoes and curry leaves. Bring to the boil and add the lentils, then reduce the heat to a simmer, cover with a lid and cook gently for 30 minutes, stirring occasionally. Drop in the partridge breast meat and stir through, then cook for a further 10 minutes or until the breast is just cooked – do not overcook the breast or it will dry out! By now the sauce should be thick and full of flavour and colour.

TO FI N I S H

1 2

Remove the pan from the stove and leave to cool slightly. Season well with salt and pepper and stir in the coriander, mint and cream, then serve with plain boiled rice, natural thick yogurt and chapatis.

appeared on ITV’s Saturday Cookbook, the BBC’s Ready Steady Cook and his own TV shows. He is the author of the bestselling Seriously Good! Gluten-free series, Pork and Ultimate Diabetes and has been awarded a Michelin star. Simon Boddy has been in the meat trade for over 30 years. He owns

TO FI N I SH

the award winning Best Butchers in

3 tablespoons chopped fresh coriander 2 tablespoons chopped fresh mint 4 tablespoons double cream

Feathered

Milton Keynes.

K Y L E BOOK S

BOUND Rachel Hazell 15 beautiful bookbinding projects

bound

An accessible collection of creative bookbin din g

Format 235 x 190mm Extent 144pp ISBN 978-0-85783-465-2 Price £16.99 paperback/flaps Colour photography Susan Bell Publication date August Rights World

15 beautiful bookbinding projects | rachel hazell

projects u sin g dif f eren t tech n iqu es f or cu ttin g an d f oldin g as well as stitch es su ch as ladder, dash an d

In this accessible collection of creative projects, Rachel Hazell shares exciting paper crafting techniques to develop your bookbinding skills. After explaining the tools and materials needed, Rachel takes you through each project with step-by-step instructions. Different techniques for cutting and folding are demonstrated, and, once you are happy with the various techniques, you will then begin to bind your own books with stitches such as ladder, dash and chain. Projects include The Slit Book, A Concertina with Pockets and The Three-Hole Pamphlet Stitch, which can then be developed further to create unique and personal handmade notebooks, books and keepsakes that are not only fun and satisfying to make, but also make wonderful gifts.

ch ain . Projects in clu de Th e Slit Book, A Con certin a with Pockets an d Th e Th ree-Hole Stitch ed Pamph let, wh ich can th en be developed f u rth er to create u n iqu e an d person al h an dmade n otebooks, books an d keepsakes th at are n ot on ly f u n an d satisf yin g to make, bu t also make won derf u l gif ts.

So wh eth er you h ave already tried you r h an d at bookbin din g or are a complete begin n er, let Rach el’s kn owledge an d passion to in spire you to explore th e man y possibilities of bookart.

£ 16 . 9 9

cover des ign : M iran da H ar vey P h otograph y: Su s an Bell www.k ylebook s .com

Instagram @paperhazell Website www.rachelhazell.com

Rachel holds workshops around the world

K Y L E BOOK S

So whether you have already tried your hand at bookbinding or are a complete beginner, Rachel’s knowledge and passion will inspire you to explore the many possibilities of bookart.

Rachel has done commissions for Helen Storey, the Conran Shop, and Edinburgh International Book Festival.

C O NTE NTS

1 Create the inside pages by

3 Now open the cover out

folding the cartridge papers in

again, to an ‘L’ shape, and place

half, gathering two sheets into

the book pages on the longest

each section.

side, nestled into the rightangle. Make a fine indent with your nail, on the edge of the

in t ro d u c t io n

cover, to mark the position of

to o ls & m at eria ls

the second spine crease. Now

t ec hn iqu es

fold to that mark, lining up with the top edge. NB Bookbinder’s

t he slit b o o k

hate a baggy spine, so it’s better

a co n c ert in a

narrower side of snug rather

t he m a p fo ld

t he flip fla p b o ok

t he slot srip b ook

a co n c ert in a wi th pocke ts

rib b o n - b o u n d pag es

2 Form the squared off spine

t he t hree- ho le pa m ph l e t s ti tch

down the middle of the cover.

sin g le sec t io n – pe a r l das h

to end up with one that’s on the than squidgy. Leave the cover sides long to fold in later.

by making two parallel creases This is known as a Box Pleat, or even a French Pleat. You need to check how wide the spine

sin g le sec t io n – ch a i n s ti tch

a t wo sec t io n – l a d d e r

the folded sections. There is a cunning way to do this: line up/

watercolour paper with an inky

ja pa n ese sta b bi nd i ng

stack all the pages so that you

pattern. I’ve left a central strip

are loosely gripping the side

clear of colour so that you can

lo n g st itc h with pl acke ts

with the folded edges. Lay the

see the stitches. Leave until

m u lt i- sec t io n s of tback

cover strip out flat. Guesstimate

absolutely dry.

k et t le st itc h w i th h a r d cov e r s

has to be to accommodate all

4 Cover one side of the

the spine-width by butting the book pages up to one end of the cover strip. Go to fold the cover almost in half, up to your

in d ex

stack of pages and make a firm

ac k n owled g em en ts

crease. Excellent.

multi-section softback

Rachel Hazell is a book and paper artist based in Edinburgh with over 15 years experience in leading F L I P F L A P TA B B O O K A bold, ingenious structure that is quick to create. Tabs in the cover slot through the inside pages giving a satisfying visual, strong form. This book is designed to make you think about space on the page, and how cut-outs and flaps enhance your composition. The paper I’ve used is Bockingford NOT, which has a rough surface that holds paint well, and the ink is Cacao Du Brasil by J Herbin.

people on creative journeys. She has held creative workshops around the world, including Scotland and Italy and is regularly commissioned for projects such as large-scale installations for shops

you’ll need 1 x 300gsm sheet of watercolour paper, 56x76cm

and galleries. Her online course,

ink brush slitting knife cutting mat

Paper Love, was launched in 2014

30cm metal ruler scalpel glue stick

to enable people to develop their skills and ideas remotely.

K Y L E BOOK S

GO BENTO Sara Kiyo Popowa Quick, delicious and packed with nutrition – a modern take on the Japanese lunch box Format 246 x 189mm Extent 192pp ISBN 978-0-85783-499-7 Price £16.99 PLC Colour photography Sara Kiyo Popowa Publication date September Rights World

Instagram @shisodelicious Website www.shisodelicious.com

Many people bring their lunch to work to save money, time and to help control what they are eating (with no hidden nasties from processed shop-bought food), but sometimes it’s hard to think of interesting, nutritious things to make. Sara has come to the rescue with her vibrant, fun and inspirational approach to lunch boxes. She concentrates on having 5 clear elements: complex carbs, protein, fruit and veg, and sprinkles as well as the 5 colours used in authentic Japanese cooking, of red, white, black, yellow and green. With just a few essential ingredients, you can add your extras to create hightly nutritious, colourful boxes of joy. Sara includes ideas for bento breakfast boxes (Chia Jam Bento), 10-minute bentos (Fastest Morning Vermicelli with Greens), grain and noodle bentos (Japanese Omelette Bento), non-grain bentos (Baked Chilli Soy Sweet Potato Bento) and the ultimate fantasy bentos (Unicorn Noodle Bento).

Sara has 82,000 Instagram followers, with 2,000 new followers a month.

K Y L E BOOK S

With tips on how to stock your bento storecupboard and basic ingredients and recipes to get you going, now is the time for bento to bounce into your breakfast, lunch box, or even into your dinner parties, filling you with bento power!

Sara’s workshops have attracted fans from abroad, including Holland, Germany and the US.

White

The 5 Elements

Red

Black

ごしき The 5 Colours

Green

BENTO POWER

Yellow

The 5 Elements

Sara Kiyo Popowa is half-Japanese, half-Bulgarian and was born and raised in Sweden. She is a talented recipe writer and photographer, whose Instagram feed Hiya-yakko Bento

‘Hiya-yakko’ inspired this bento: a block of soft, refreshingly cool tofu, topped with savoury punches of flavour. Hiya means chilled and yakko (yatsu) means bloke, ’him there’. So, a chilled dude bento! Hiya-yakko bento is great for leftover rice. The longer it sits, the more liquid is released from the seasoned tofu which moistens the rice – delicious.

The layer of nori seaweed between the rice and tofu also soaks up some of the liquid and adds even more flavour plus valuable nutrients. You can finish with whatever veggies or fruit you have at hand – I have suggested some good parings here. Make it either in the evening or morning, and eat within 24 hours. Leftover silken tofu lasts for up to 4 days in the fridge in its original packaging, just keep as airtight as possible.

@shisodelicious has pioneered the escalating trend for home-made bento. Through social media, events and workshops, Sara inspires thousands of people every

Blend leftovers into smoothies and soups, or try the Tofu Fried Oats on page X.

BENTO POWER

day with her approach.

Hiya-yakko Bento

K Y L E BOOK S

COOKING SOUTH OF THE CLOUDS Georgia Freedman Cuisine of the Yunnan Province Format 250 x 210mm Extent 288pp ISBN 978-0-85783-498-0 Price £25 PLC Colour photography Josh Wand Publication date September Rights World

Website

Yunnan is the other China, the one you do not hear about on the news. It has been called the China ‘beyond the Great Wall’. Twenty-four of the country’s minority groups call Yunnan home, each retaining their own traditions. Stretching from the Himalayan plateau down to the subtropics, Yunnan encompasses extremes from alpine meadows to rainforest. It is the most diverse region in China culturally, biologically, and meteorologically. On a culinary level, this means Yunnan is one of the most delicious places on earth. The region is famous for its mushrooms, hams, pickles, edible flowers, its use of potatoes, and its love of chillies and Sichuan peppercorns.

COOKING SOUTH of the

CLOUDS Cuisine of the Yunnan Province

Georgia Freedman Photography by Josh Wand

www.chinasouthoftheclouds.com

Yunnan’s food is exciting and unfamiliar, but much of it is actually quite easy to make, using simple techniques already familiar to Western cooks. Each chapter covers a different area featuring its cardinal recipes such as Tibetan momo dumplings, Dai cucumber salad with peanuts, the famed ‘crossing- thebridge’ noodles of Kunming, Eastern-style fried rice with ham, potatoes, and peas, and roasted eggplant salad from near the Burmese border. Complete with profiles of local cooks, artisans, and farmers, as well as breathtaking on-location photography, Cooking South of the Clouds takes readers on a journey through the land of Shangri-La and introduces a new world of flavours.

K Y L E BOOK S

Yunnan is quickly becoming China’s next tourist hotspot.

丽江粑粑

Makes 4 baba 1⁄3 cup | 80 ml plain yogurt 1 tsp dry active yeast 3 cups | 415 g all-purpose flour, plus more for dusting 1 cup | 130 g pastry flour 1 recipe’s worth of beef, ham, or nut and sugar filling (see methods below)

Lijiang “Baba” Filled Flatbreads

THE NARROW LANES of Luofeng Street curve through the center of Kunming, Yunnan’s capiltal, lined with Cassia leptophylla trees that bloom with golden flowers all through the summer and fall. Below them, a variety of small shops offer hand-tailored clothes, sweet and savory snacks, and eclectic cooking supplies; vendors sell fruit out of the backs of vans; and noodle shops serve up steaming bowls of clay pot noodle soup and stir-fried er si, rice cakes cut into thin, noodle-like strips flavored with dried chiles, cumin, Sichuan peppercorn, and dozens of other spices.

Lijiang’s most famous food is a flatbread known as baba. But “baba,” which is served as a hearty breakfast, is a type of food, not a specific recipe. A variety of baba are served in Lijiang Old Town and the surrounding plain, and they range from thin, fried flatbreads served as part of a larger meal, to thick disks filled with layers of minced ham or ground nuts, flavored with a thick paste made from rendered lard, and fried in oil. This simple but hearty version—a thick bread filled with layers of meat or nuts and cooked on a flat griddle with only a minimum amount oil—is inspired by the one made by Xi He, a Naxi woman who has been selling her baba from a small table on the streets of Old Town for 15 years. Like most cooks in Lijiang, Xi uses a bit of the previous day’s dough as a starter, and over the years her baba has developed a complex flavor, similar to a mild sourdough. This version is leavened with yeast but has a bit of yogurt worked in give it a more complex flavor. (This same dough can be used to make small flatbreads for Naxi sandwiches, see p.00.) It can be filled with salty ham or a combination of flavorful beef and scallions, like Xi’s popular baba, or with a sweet combination of nuts and sugar that is also popular in the area.

This neighborhood is one of the few remaining vestiges of old Kunming, a once-tranquil town that is now a modern city full of malls, wide avenues, and high-rise apartment complexes. But the “Spring City,” as Kunming is called, is still quieter than most places in China, and the region’s famously temperate weather and abundant flora attract not just the children of rural farmers, who move here to build a modern life, but also Chinese tourists who come here to escape the heat and crowds of larger cities. Outside of Kunming, Central Yunnan is farm country, a lush collection of valleys perfect for growing nearly any kind of crop. Rapeseed is popular, as is tobacco, corn and, of course, rice, which for centuries formed the basis for the wealth and power of the Bai and Nanzhao Kingdoms that flourished in and around the old town of Dali. The historic town, still standing on the banks of Erhai Lake, is a collection of beautiful white Bai-style houses with blue decorative patterns on the walls and sloping tiled roofs. The Bai people are the second largest minority group in Yunnan, and they have lived in this region since at least the 3rd Century and ruled themselves, remaining separated from the rest of China, until 1253 when Kublai Khan conquered them. These days many of the Bai living around Dali and in other central valleys are still farmers, but the town itself has become a popular destination for artists and young Chinese who are looking for a slower, more comfortable way of life, Western travelers in search of a quiet place to hike and relax, and, increasingly, Chinese tourists, who descend on the area during national holidays.

In a large bowl, mix the yogurt and yeast with 1¾ cups of lukewarm water, and stir until the yeast is dissolved and the liquid is well mixed. Add 2 cups of the all purpose flour and stir until everything is incorporated into a sticky mass. Let the dough rest in a warm place, covered with plastic wrap, for 1 hour. Add the remaining 1 cup all-purpose flour and the pastry flour into the proofed dough and stir to incorporate. Flour a clean work surface and knead the dough, incorporating flour as needed so that it has a sticky texture but doesn’t come off in clumps on your hands (this can mean adding ¼ cup of flour or a bit more, depending on the weather and how your dough has risen). Knead for 5 minutes, until the dough is fairly smooth, then put it back in the bowl, cover with plastic wrap, and set aside to rise until it has doubled in size, roughly 2-3 hours.

While the Bai stick to the valleys, the mountains of Central Yunnan are home to the Yi, the largest minority group in the province. Historically the Yi have kept to themselves, living in small communities high in the mountains where they practice swidden agriculture, planting

northern yunnan

central yunnan

Georgia Freedman is a food and travel writer whose articles have appeared in Wall Street Journal, 傳統涼米缐

Recipe yield 1 lb | 450 g fresh rice noodles or 6 oz dried rice noodles, like Vietnamese rice sticks

¼ cup | 60 ml light soy sauce 2½ tbsp Shanxi vinegar 1 tbsp granulated sugar

¼ tsp Sichuan peppercorn oil (page 000)

Kunming-Style Cold Noodle Salad This tangle of cold noodles and vegetables in a sweet, sour, and savory sauce is a staple at restaurants in Kunming. The combination is both hearty and refreshing—a perfect dish for a city known for its temperate climate. Some restaurants make this dish by arranging the vegetables on top of the noodles in a sunburst pattern to highlight the colors of the vegetables, but this simpler version is served at Laotao Home Style Restaurant on Jiexiao Alley in the Beimen Residential District, one of the few old fashioned walking alleys remaining in the city. The restaurant uses freshly made rice noodles the shape and size of spaghetti, which can be piled directly into a bowl of sauce because they are dense and springy enough that they don’t absorb much of the liquid. Other types of rice noodles, which can be more absorbent, should be dressed just before they’re eaten.

¼ tsp hot chile oil 1 clove of garlic, minced and then crushed into paste with the side of a knife 1 medium carrot (about 7” long) [72 g]

¼ of a Chinese or English cucumber (about 3”) [118 g] ¼ tsp sesame oil

¼ cup | 30 g mushrooms preserved in oil (see below) or ¼ cup | 25 g wood ear mushrooms, boiled for 1 minute, rinsed in cold water, and thinly sliced (optional) ½ tsp chiles flakes in oil (page 000) 1 tsp cilantro leaves

If using dried rice noodles, bring a large pot of water to boil and cook the noodles until just toothsome and tender but still a bit al dente. In a small bowl, combine the soy sauce, vinegar, sugar, Sichuan peppercorn oil, and garlic and mix until the sugar is dissolved. Add 2 tbsp water to the sauce to thin it a little and set it aside. Peel the carrot and use a mandoline or a cleaver to cut it into long, thin strips, holding the carrot at an angle for 3”-4” long pieces. Cut the cucumber in half lengthwise, scoop out the soft seeds, and use a mandoline or cleaver to cut it into long, thin strips the same size as the carrot. Add the vegetables to the fresh noodles and mix. If using fresh Kunming-style rice noodles, pour the dressing into the bottom of a shallow serving bowl. Transfer the noodle mixture to the serving bowl. Drizzle the sesame oil on top of the noodles and crown with the mushrooms (if using), the ground chiles in oil, and the cilantro. If the sauce is not in the bottom of the bowl, serve it on the side and pour it over the noodles just before eating.

Saveur, Lucky Peach, Rodale’s Organic Life, and Zester Daily. She has been traveling to China to learn about the country’s culture and food since 2000. Freedman lived for two years in Yunnan, and has returned regularly, documenting her experiences at chinasouthoftheclouds.com.

central yunnan 22

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PAPER POETRY Simone & Helene Bendix Creative papercutting projects Format 235 x 190mm Extent 144pp ISBN 978-0-85783-490-4 Price £14.99 paperback Colour photography Ben Nason Publication date September Rights World

Instagram @editionposhette Website www.editionposhette.com

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In a world of screens and eBooks, there is something beautifully tangible and tactile about taking a piece of paper and cutting into it with a pair of scissors. With just a few folds and snips, an old shopping list can be transformed into a fluttering butterfly or a shooting star. Let your imagination run wild and bring fairy tales to life as you turn old books into hot air balloons and angels, or give new life to yesterday’s newspaper as a garland of pretty hearts. Twins Simone and Helene have been papercutting for years, and between them have created a whole world of whimsical designs. In this delightful book, they share this magical skill with you – and the best part is, it’s simple, creative and practically free. All you need is a pair of scissors and some scrap paper – no scalpel, no cutting mat, no complicated templates. Their mindful approach embraces imperfection and opens up your creativity, helping you develop your own designs and ideas. Whether you want to cut a bouquet of flowers from old shopping receipts or transform discarded wrapping paper into Christmas decorations, this book is sure to delight and inspire.

Simone and Helene have held sold-out papercutting workshops in Denmark, Italy and Paris.

a bouQuEt of PaPEr daffodiLs

PaPEr intEntions

Transform sheet music, book pages and old calendars into a bouquet of everlasting daffodils. This will make a beautiful gift to bring along to a party or dinner, with the added advantage that the host will not have to immediately disappear to put them in water.

For those hard times in life when what we feel is deeply painful, words do not always suffice. Instead, try expressing yourself in fragments in a piece of cut-out paper poetry formed into a wreath of words to tell someone dear how you feel. The time spent creating will bring you a moment of peace to help that pain gently fade with time, and the gift will show the thought you have put into it. If the wreath is too complicated, a dove bringing joy, comfort, hope, or love may just be the very best way to show your good intentions.

Start with the stigmas of the daffodils. It’s good to have something yellow or orange for these, to contrast with the creamy colour of

each flower wIll taKe approxImately 10–15 mInutes to maKe, and once you have made the

the petals. We used the yellow cover of an old book of road maps.

fIrst few stems you are quIte lIKely to speed up. the whole bouquet wIll taKe about 2 hours.

Cut out a rectangle measuring around 8x5cm. Cut snips into this rectangle, stopping 1cm from the bottom so that the whole thing stays

you’ll need

• •

Use the photo on the left as a guide to create your own wreath, or trace the doves

yellow or orange paper, for the stIgma

together. Now roll this piece of paper and wrap

cream or whIte paper, for the petals

a thin piece of wire around the bottom.

(we thInK old sheet musIc

below and cut them out.

• • •

looKs especIally beautIful)

Now for the petals. Take the white or cream

thIn wIre

paper, and, working in layers, cut out a circle

floral tape

measuring about 10–12 cm in diameter. Now

scIssors

cut this circle into petals. We think the end result is better if you just cut, rather than trying to use a stencil, as it means that every flower will be slightly different, just like in nature. Poke a hole in the middle of the petal layer and push the wired stigma through the hole. Either put a bit of masking tape onto the 1

/✄

paper and wire to fix it, or wrap another thin piece of wire around the stem. Now wrap green floral tape around the stem and cover the wire. Continue until you have as

* 45

say iT wiTh paper

32 *

/✄

4 ...

5 !!

many flowers as you want for your bouquet.

paper poeTry

Simone and Helene are twins from Denmark. Simone was a TV and lm actress who trained at the Bristol Old Vic Theatre School, while Helene started her career as

one, two, tree! Seasonal Christmas decorations, either hanging or standing, in white or coloured paper, create a Christmas forest flat, folded, layered or even ‘tree’ D.

an architect. Since starting their

[ follow the instructions on page 29, but replace the hot air balloon template with a christmas tree. ]

fashion and lifestyle brand Edition Poshette, for which they create limited edition and bespoke pieces including papercuts and leather goods, the sisters have been featured in Elle Decoration, Cover 130 *

paper poetry

paper for all seasons

* 131

and Ms magazines.

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DRAWING & SEEING Clara Drummond Foreword by Peter Blake Create your own sketchbook Format 229 x 164mm Extent 176pp ISBN 978-0-85783-443-0 Price £16.99 paperback Colour photography Dean Hearne Publication date September Rights World

Whether you’re a beginner or a professional artist, there are only a few things you need in order to draw. With these to hand, award-winning artist Clara Drummond shows how everyone can develop their artistic style. No one, Clara believes, can tell you how to draw. Instead you can learn by practising and discarding preconceived ideas. Clara uses artists who inspire her, to demonstrate how everyone’s approach is unique and features images of her favourite drawings and sketchbooks, to spark your creativity. Chapters focus on the different media of Graphite, Charcoal, Coloured Crayons, Ink and Tinted Pages and covers tips such as where to start on the page and how to best use your materials.

Clara won the BP Portrait Award 2016

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With space for 30 days of drawing, to be done in whichever order you’d like, Drawing & Seeing will allow you to keep your own sketchbook, a drawn diary of your daily life – and to see how not only your drawing transforms, but also the way you see your surroundings.

‘She is inspiring because she is always immersed in the ideas around whatever she is making.’ – Kirsty Buchanan

Ink

Charcoal

Materials: limitations are possibilities Each of the following chapters focuses on a drawing material and the final chapter is dedicated to exploring different ways of combining them and the various types of paper that you can draw on. Some of the materials may be ones that you use rarely or not at all, and others ones that you use all the time. The purpose of dedicating each chapter to one of them is to create parameters and to encourage you to experiment within them. Getting going is the priority and, in my experience, one of the obstacles to beginning a drawing, or any work of art, is too many options. Before you even begin you have to decide which material to use then how much time to spend on each drawing, what subject to choose, what scale to use, how to compose it on the page, and so on. Parameters limit the number of decisions that you have to make before you begin, therefore helping to create conditions that enable you to be creative without hesitation. Inspiration follows action and not the other way round. Much like sketchbooks themselves drawing materials are very portable. With nothing more than a crayon in your pocket you are free to draw wherever in the the world you venture: in the street, in galleries and collections, around your own home and in the wilderness.

The fluidity and tonal possibilities of charcoal make it one of the most precious mediums available for searching, feeling and finding your way to the marks that best describe what you see or think. What’s more the lines made with charcoal can easily be erased giving it the ability to transform seamlessly from one configuration to another, leaving only the faintest trace of the lost marks. Through charcoal the genesis of an idea can take form, can be worked through, and in short, can be brought to life. And because of its capacity for making large flowing marks it is perfectly suited for drawing on a big scale, allowing you to use your whole body to draw across walls, canvas or paper. It is a very inexpensive, direct and physical material to use, being simply a piece of charred wood held in your fingertips, which makes it, for me, the best example of Deanna Petherbridge’s suggestion that drawing’s primary role of invention is made possible by employing simple tools. According to Pliny the Elder the story of art began in ancient Greece with a primitive piece of charcoal. He tells of how a young Corinthian woman snatched up a burnt stick from the fireplace and traced on the wall the outline of her lover’s profile which was cast by the light of a candle. We now know that some of the first drawings were made with charcoal, but much earlier, up to 40,000 years ago, extraordinary examples of which can be found in the Chauvet Cave in the Ardeche in France. The cave’s many chambers contained drawings and paintings that are twice as old as any ever found . One of the most astonishing sequences,

‘Seeing comes before words. The child looks and recognises before it speaks.’ John Berger, from Ways of Seeing

The materials that you will need for this sketchbook are: • Several pieces of medium sized Charcoal • 4B - 8B Graphite Pencil or Graphite Stick • Coloured Wax Crayons • Bottle of Indian Ink • Medium sized watercolour brush

Artist Clara Drummond is a teacher at The Prince’s Drawing School and Ink

also teaches at The Saatchi Gallery and the London Zoo. She won

Making your own still life Equia cus nonse con precus dolupturem nissita tatiorem is reribus as sam ut qui con reped quae conempo reicipsam fuga. Voloraest, quiduciatur

Layering two Equia cus nonse con precus dolupturem nissita tatiorem is reribus as sam ut qui con reped quae conempo reicipsam fuga. Voloraest, quiduciatur

the First Prize for the BP Portrait Award 2016, as well as the Bulldog Award by the Royal Society of Portrait Painters and the Young

Layering one Equia cus nonse con precus dolupturem nissita tatiorem is reribus as sam ut qui con reped quae conempo reicipsam fuga. Voloraest, quiduciatur aut voloresequi incilia verum

130

Artist of the Year Prize by the

Drawing with a stick Equia cus nonse con precus dolupturem nissita tatiorem is reribus as sam ut qui con reped quae conempo

Society of Woman artists.

131

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REDEMPTION BAR Catherine Salway & Andrea Waters Alcohol-free drinks with benefits Format 210 x 149mm Extent 128pp ISBN 978-0-85783-492-8 Price £12.99 PLC Colour photography throughout

Alcohol-free drinks have never been more glamorous thanks to this stunning new book by Catherine Salway and Andrea Waters.

Publication date September Rights World

Instagram @redemptionbar

Redemption Bar will introduce you to a refreshing new take on alcohol-free drinks and innovative, healthy bar snacks. Learn how to make delicious, guilt-free cocktails and healthy canapés that will dazzle your guests and delight your taste buds.

Twitter @redemptionbar Website www.redemptionbar.co.uk

Redemption Bar has a strong social media following, with almost 60,000 followers on Instagram

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Packed with nutritious recipes, Redemption Bar has something for everyone, with a variety of vegan, lowsugar and gluten-free recipes available. Quirky, alcohol-free cocktail recipes include: Lemongrass Lemonade, Pineapple Margaritas, Strawberry & Mango daiquiris. The book also covers a range of delicious canapés for light snacks and entertaining, from Slow-roasted Activated Almonds to Miso Glazed Baby Aubergine Skewers.

‘At Redemption you can sit in a cool, lively and fun bar environment with friends and enjoy drinks which are delicious, good for you and won’t have you waking up the next morning with your head spinning.’ – Grazia

Catherine and Andrea are the brains behind Redemption, one of Londonâ&#x20AC;&#x2122;s healthiest bar/restaurant brands, serving up sugar-free, wheat-free, vegan dishes with an alcohol-free bar. Catherine has a background in marketing with extensive media experience, while Andrea is a successful chef and entrepreneur with a passion for nutrition.

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CATAPULTS & KEYHOOKS Geoffrey Fisher Everyday objects made from foraged wood Format 235 x 190mm Extent 144pp ISBN 978-0-85783-460-7 Price £16.99 PLC Colour photography

“

With information on how to forage responsibly and ” suggestions on sources for the best wood to use, Geoffrey Fisher shows how the natural bounty of woodland can be used to stunning effect.

Publication date September Rights World

Website www.geoffreyfisher.com

Geoffrey’s products are sold across the world, including France, Belgium, the Netherlands and the US

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Whether building a bee hotel or an insect house to help your garden’s ecosystem thrive, crafting a catapult, whistle, skipping rope or cup and ball game to give away, or making a key hook or table brush to organise your home, the result of each will be entirely unique while also effortlessly stylish. All basic woodworking techniques are covered. Geoffrey also shows how best to prepare materials, including checking for disease, drying and stripping bark, and gives a detailed guide on your essential tool kit – what to have, how to handle your tools safely, and how to maintain everything to the highest standard – meaning anyone can pick up Catapults & Key Hooks and dive straight into the world of Geoffrey’s designs.

CATAPULTS & KEY HOOKS EVERYDAY OBJECTS MADE FROM FORAGED WOOD

GEOFFREY FISHER

Jake Curtis

I’ve been designing and making things all my life, and whether this took the form of a utilitarian object or something else entirely, the motivation always came from the same place – a desire to transform what might seem an inanimate material into an object of beauty

CATAPULTS & KEY HOOKS

“

GEOFFREY FISHER

‘Designs are functional and beautiful; a pleasure to look at, hold and use.’ – John Lewis

()'

()(

0NaN]bYa =_\WRPa

CATAPULT

())

()*

0NaN]bYa =_\WRPa

) TRIMMING THE WOOD TO SIZE

For a certain generation, a catapult conjurers up memories of a

Once a suitable branch has been chosen work can begin to fashion a catapult that fits the size of the

time when they made their own and played with them on nearby

intended user’s hand. One way of achieving this is

wasteland or in woods. In comics of a certain era, they were

to grasp the handle end of the branch and take a measurement that is repeated along the

invariably seen tucked in the back pocket of a naughty boy, and

remaining forks. A small saw cut should be

were the cartoonists’ shorthand for outdoor fun and adventure.

enough to show where to trim each end.

As long as they are used responsibly, they can be a much-loved outdoor essential. In addition to such games as shooting at cans and bottles, a catapult is practical way to launch seedballs onto inaccessible rough ground or fishing bait into water. The aim of this next project to make a catapult that is both fun and safe to use. It should never be used as a weapon and aimed at either people or animals.

(

SMOOTHING OVER THE ENDS

SELECTION OF WOOD The first step is to find a suitably shaped

it is put through some initial testing to see if it will withstand the sort of pressure the

MATERIALS

more difficult than it sounds, but it’s worth

elastic can apply. If the wood has been left

Bench saw

Coppiced ash

persisting until you find something of

on the woodland floor for any length of time

Bench hook

Beech

the right size and shape, as it needs to fit

rainwater is likely to have worked its way

Vice

Sycamore

comfortably in the hand and to be strong

through to the main core, weakening the

Cordless drill

Oak

enough to withstand to the pressure of the

structure. It’s always best to err on the side

8mm drill bit

2x4x6mm diameter

elastic. For reasons that will be explained later,

of caution in this project to reduce the risk of breakage and possible accident.

10mm drill bit

dowelling length

each fork needs to measure at least 20mm

Countersink

8mm elastic

in diameter Most hardwoods like beech, ash,

Leather fishing pouch

sycamore and oak are suitable,

Sanding block

Even the finest saw will produce a rough

but whatever wood is chosen it is essential

branch that forms a natural division and is also roughly symmetrical. This can be TOOLS

finish, so the first step in finishing the catapult ends is to smooth off each surface with an abrasive tool whilst the catapult is held in the vice. This can be further improved by chamfering the edges at an angle, which reduces the chance of splintering where the bark meets the heartwood.

+ DRILLING HOLES

5mm leather lace

the forks. The elastic is 8mm in diameter so it will need the same size hole, preferably drilled with a lip and spur type so it doesn’t drift when starting. The hole centres should be approximately 25mm apart and it is important that once drilled the fork is tested to make certain that it will not break under pressure. In the event of a breakage during testing it will need to be discarded and replaced with a larger diameter fork. The process should be repeated with the larger fork until you are satisfied that it will stand up to the pressure of a fully extended elastic.

This is the part of the making process that

To avoid any possibly damage to the elastic

needs the most care and accuracy as it is

on the edges of the hole they should be

important when drilling the holes that take

countersunk to a depth of about 5mm.

the elastic not to weaken the structure of

Geoffrey Fisher studied fine art in the late seventies when his artistic interest rested between 6;A?<1B0A6<;

painting and sculpture. After graduating from art school he set

As far as I can remember I’ve been designing and making things. Whether this impulse took the form of a piece of furniture or an abstract construction, I was always driven by a desire to express myself visually. It was a talent I discovered at an early age, and one I was encouraged to develop both at home and at school, as it was a time when practical subjects were taught as separate lessons and more emphasis was placed on learning a specific skill than it is today. This positive beginning led me art school, where I learnt to work with a wider range of materials and techniques, although wood was the material I turned to most often because it had a versatility few others could match. In the years that followed I never stopped learning about the qualities of wood. By its nature, each piece is unique and therefore uniquely challenging. Technological developments by manufacturers pushed its limits even further and improvements and innovations in tools meant I could do things with it that I could never do previously. You are joining me at a new stage in this journey because, until recently, I mostly worked with prepared timber. A few years ago, however, I discovered the joy of working with wood straight from the tree. My purpose in writing this book is to share this experience with others who are keen to do something creative using natural materials they can source themselves. It seems particularly relevant now, as there is a growing interest from a generation who missed out on the opportunities I was given. For many reading this book, making a living as a designer-maker, as I have done, is not something they would readily consider, but for the few that might, I’d like to briefly describe my own experience, which has been less than straightforward but certainly not unique. It’s well known that to be a commercially successful designer not only requires a level of skill that might

up his own studio and a few years later moved abroad to broaden his life experience. Here his ideas developed into making everyday objects. His items first sold in a concept store on Brick Lane, and his range is now available throughout Europe and America.

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SKINNY PASTA Julia Azzarello 80 flavour packed recipes of less than 500 calories Format 229x 164mm Extent 160pp ISBN 978-0-85783-495-9 Price £14.99 flexi Colour photography Tara Fisher Publication date September Rights World

Twitter @firstlovethengarlic Website www.juliaazzarello.com

This is the third title in the Skinny series

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Low-calorie, big-flavoured and comforting meals that feel like a treat but are actually good for you have got to be the holy grail for all dieters. And pasta’s reputation as the ultimate comfort food but something to be avoided on a diet needn’t be true – it’s the accompanying sauces and topping that often pile on the pounds. The dishes in Skinny Pasta, however, are small on calories – all are 500 calories or less – but big on nutrients and full of flavour, plus are more satisfying and substantial than the usual diet food. Featuring a mix of classics and contemporary interpretations of traditional dishes, the recipes focus on fresh, healthy ingredients, plus many are also vegan, vegetarian, gluten- and dairy-free. There are also staple recipes for your own pasta dough, gnocchi and basic sauces. From Baked Feta with Orzo Greek Salad, to Open-faced Ravioli with Spring Vegetables and Ricotta Salata and Orecchiette, Sausage and Chimi di Rape, they cover everything from small plates and soups, to, salads and main courses.

Skinny Soups and Skinny Salads have sold over 100,000 copies combined and have been translated into 11 languages. Skinny Pasta continues the popular series of low calorie meals.

DECLUTTER Deborah Robertson

Format 200 x 160mm Extent 176pp ISBN 978-0-85783-484-3 Price £16.99 paperback Illustrations throughout Publication date October Rights World

Twitter @lickedspoon Website www.lickedspoon.co.uk

Bursting with practical and relatable advice, this book injects enthusiasm, energy and some much-needed humour into the essential task of de-cluttering. Forget the holier-than-thou approach promising a whole new you if you alphabetise your sock drawer – this is decluttering for real people, with real lives. With a refreshingly honest approach, Debora tackles the best ways to deal with domestic dilemmas, cluttered kitchens and crowded cupboards. She includes handy tips and tricks for the average timepoor person. Tasks are broken down into achievable goals and ‘quick fixes’, allowing even the busiest of people to create, maintain and achieve a tidy home. And it’s not just the home she tackles. Debora helps you banish anxiety and kick-start productivity with ‘10 de-cluttering commandments’ and includes honest advice on how to conquer the fear of change. The busy writer, who has transformed her own cluttered home and mind using these techniques, also explores how best to unclutter your virtual world, from managing social media accounts to balancing email mailing lists.

Debora’s 2012 book, Gifts From The Garden, has sold in Demark, Germany, Estonia and Finland and has more than 41,000 copies in print.

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DARINA’S SIMPLY CLASSIC COLLECTION Darina Allen 100 recipes from soups & starters to puddings & pies Format 246 x 189mm Extent 208pp

Nearly 30 years on from the original Simply Delicious book and

Price £20 PLC

TV series, Darina Allen brings together 100 of her timeless, tried

Colour photography throughout

and trusted recipes. Divided into

Publication date September Rights World

Soups & Starters – Winter Leek & Potato Soup, Smoked Trout with Cucumber Salad & Horseradish Sauce and Ballymaloe Chicken Liver Pate with Melba Toast Meat – Ballymaloe Irish Stew, Dingle Pie and Steak with Bearnaise Sauce & Chips

Website www.cookingisfun.ie

Poultry – Farmhouse Chicken and Roast Duck with Apple Sauce & Cabbage Fish – Ballycotton Fish Pie, Three-minute Fish and Cod with Leeks & Buttered Crumbs Vegetarian – Macaroni Cheese, Mushroom Risotto and Potato, Carrot & Cauliflower Curry Salads – Roast Red Pepper, Lentil & Goat’s Cheese Salad, A

The first Simply Delicious book sold over 60,000 copies

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Warm Winter Salad with Duck Liver’s & Hazelnut Oil Dressing and Red & Yellow Tomato Salad with Mint or Basil Puddings – Ballymaloe Vanilla Ice Cream, Country Rhubarb Cake, Caramel Mousse with Praline

‘There’s not much this gourmet grande dame doesn’t know’ – Nigel Slater

Darina Allen is Ireland’s bestknown food ambassador and the bestselling author of Ballymaloe Cookery Course, Grow Cook Nourish and Forgotten Skills of Cooking, which won the prestigious André Simon award in 2009. She campaigns for local produce, set up Ireland’s rst farmers’ market and is on the board of The Soil Association. She has won many awards including the Guild of Food Writers’ Lifetime Achievement award in 2013.

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HERE’S ONE I MADE EARLIER Blue Peter Classic Blue Peter Makes Format 234 x 190mm Extent 160mm Price £14.99 PLC Colour photography throughout Publication date October Rights World

Blue Peter has always been famous for its makes. In 1992, when Anthea Turner demonstrated how to build a home-made version of Thunderbirds Tracy Island (that year’s must-have toy), the BBC was overwhelmed with more than 100,000 requests for the instructions. The popularity of Blue Peter has stretched over decades. At its peak, before the days of streaming and social media, Blue Peter notched up 8 million viewers an episode and received a thousand letters a day. Here’s One I Made Earlier features the best nostalgic makes on the programme, organised into sections such as Toys (eg Tracy Island), Christmas (The Advent Crown), Pets (luxury bed for Jason). With original photography from annuals, Here’s One I Made Earlier celebrates 60 years of the UK’s favourite children’s TV programme.

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HERE’S ONE I MADE EARLIER Classic Blue Peter Makes

Blue Peter was voted the best children’s TV programme of all time in a recent poll conducted by the Radio Times.

Blue Peter is a children’s television programme, currently shown on CBBC. It has been running for 60 years and s the longest-running children’s TV show in the world. During the show the presenters complete challenges, as well as ‘makes’. Previous presenters include Valerie Singleton, Matt Baker Konnie Huq and John Noakes.

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50 EASY WAYS TO BE MORE SUSTAINABLE Siân Berry

WAYS...

Format 180 x 130mm Extent 128pp Price £9.99 Colour illustrations throughout Publication date October Rights World

To reduce the impact of your home and garden on the planet

Climate change is at the top of many people’s concerns, but it’s not always clear what the solutions are. We are ready and willing to make changes to our lifestyles, but often get confusing advice about which are the best ones to make. Because saving the planet needn’t be a full-time job

Especially if you follow the 50 simple tips in this book by

Siân Berry, who is the Green Party’s candidate for London Mayor and founder of the Alliance Against Urban 4x4s.

£5.99 Non-fiction

Printed on 100% recycled paper Jacket image by Aaron Blecha

50 Ways House & Garden pb cover.indd 1

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EASY WAYS

TO BE MORE

SUSTAINABLE

SIÂN BERRY

Kyle Cathie Ltd www.kylecathie.com

50 Easy Ways to be More Sustainable will show you how to make small and big changes in a positive and practical manner. Accompanied by full-colour illustrations, this book suggests 50 of the best ideas to live more sustainably. Sian is not asking you to give up cars or to stop going abroad. She does however look at the choices we can make, helping you to reduce your carbon footprint and the impact of your home and garden on the planet and change the world without changing your life.

50 WAYS TO MAKE YOUR HOUSE & GARDEN GREENER

SIÂN BERRY

15/02/2018 16:36

Siân Berry was the Green Party’s candidate in the 2016 London mayoral election.

Data in grams of carbon dioxide, per kilometre, per passenger

LONG-DISTANCE TRAVEL For longer trips, walking and cycling aren’t an option, making travelling in greener ways mainly a case of minimising carbon emissions rather than cutting them out altogether.

Full coach: 9g each

Average car (four people): 42g each

Electric train: 51g each

For most people, the choice of how to travel depends on speed, convenience and cost. Despite the fact that fuel makes up a large part of the resources used for travelling, cost is often not a good indicator of carbon emissions. Aircraft fuel is completely untaxed, so airlines are, in fact, receiving a bigger subsidy than even the best funded rail system. As a result, an increasing number of long trips in Europe and America are being taken by plane, despite the fact that, for trips of less than 500 miles, the train is usually quicker and more convenient. Even in the UK, where hardly any journeys are more than 500 miles long on our small island, 39 per cent of journeys over 350 miles are now taken by aeroplane. The most common mode of travel is the car, at 42 per cent, with just 12 per cent of people travelling by train and 5 per cent by coach.

Diesel train: 69g each

Luckily, there is lots of scope for increasing our use of more environmentally friendly modes of transport for long distances and we can also reduce the impact of car journeys by filling up vehicles more efficiently.

GREENER FIBRES

Cotton is the most valuable non-food agricultural product in the world, and one of the most resource-intensive crops – responsible for 16 per cent of global insecticide use. A lot of poor cotton farmers suffer the effects of agricultural chemicals, yet don’t make a fair profit from the big clothing companies. Bringing FairTrade and organic approaches into the cotton industry has the potential to improve the lives of huge numbers of people and protect the environment. Because of the high impact of cotton production, I always buy organic cotton where I can. However, there are other fibres that have an even lower impact than organic cotton.

Hemp needs very few nutrients and can be grown organically in most areas of the world, even areas prone to drought and flooding. The fibres can be made into a wide range of fabric weights and the plant also produces oil and seeds for food. Bamboo is a type of grass and is incredibly fast-growing, needing no artificial fertilisers in most places where it is grown. Bamboo can be used for many household articles and can also be made into hard-wearing fabric.

Average car (one person): 169g each

Wool that is produced organically comes from sheep that are not dipped in chemicals and raised on land that is not allowed to be overgrazed, ensuring that organic wool has a very low environmental impact.

Plane (average occupancy): 230–510g each

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Dubbed ‘Environmental Viagra’ by the Independent, Siân Berry

currently serves as a member of

SAVE ENERGY AS YOU COOK

the London Assembly and the only Green Party councillor on

Cooking is responsible for 6–8 per cent of our total energy consumption in the home, with ovens and hobs accounting for about half of this, and kettles up to a third. The rest is from toasters, microwaves and the wide range of choppers, mixers, blenders, grills and toasting machines that we all accumulate, seemingly whether we like it or not. I don’t know how many people still use the smoothie makers they got for Christmas last year? With cooking taking most of the energy we consume in the kitchen, there are some simple measures to keep waste to a minimum.

Camden Council, representing Highgate. She is the founder of • Use the right size pan for your food, and the right size ring or burner for the pan. • Use a lid on saucepans for faster cooking, which also uses less energy. With a tight-fitting lid, you can turn the heat right down. • Don’t overfill the pan with water; just enough to cover the food is fine, especially if you use a lid to catch evaporation. • Use the kettle to boil water for cooking, rather than heating it up in the pan – the only time you shouldn’t do this is if you are boiling cold eggs from the fridge, as these may crack from the shock of having boiling water poured over them. • Only fill the kettle with as much water as you need right then. • Pasta will cook without being held at a rolling boil. Add pasta to hot water, bring it back to the boil and then turn off the heat and put on a tight-fitting lid. After the normal cooking time, you should find the pasta is ready to eat.

102

103

the campaign group ‘Alliance Against Urban 4x4s’. Siân writes a blog for the New Statesman and appears regularly on national news programmes including Today and The Politics Show.

K Y L E BOOK S

CRUMB Richard Bertinet Show the dough who’s boss Format 260 x 200mm Extent 224pp ISBN 978-0-85783-493-5 Price £19.99 Colour photography Jean Cazals Publication date October Rights World

Instagram @RichardBertinet Twitter @RichardBertinet Website www.bertinet.com

Crust and Dough have sold over 350,000 copies worldwide.

K Y L E BOOK S

Bread can be open and airy or compact and dense – it is all about the ‘crumb’ which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. Richard shows you how to make everything from classic to rustic breads and sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego & Chorizo Cornbread, Seaweed & Sel Gris Rolls and Chickpea Flatbreads to Orange & Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread and creams, syrups and purées to enjoy alongside or incorporate into your bakes. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an exciting repertoire of breads.

‘Richard is a master of his craft’ – Sunday Telegraph

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, developing speciality breads for several of the supermarket chains and advising small foodrelated businesses. In 2005 Richard launched The Bertinet Kitchen, his immensely successful cookery school in Bath. His previous books include the bestselling Dough, Cook and Crust (Kyle Books)

K Y L E BOOK S

CLODAGH’S SUPPERS Clodagh McKenna Suppers to celebrate the seasons Format 235 x 190mm Extent 1922pp ISBN 978-0-85783-496-6

As Clodagh says, ‘My biggest passion is to host suppers at my Coach House in London. Whether it’s for friends, family

Price £18.99 PLC

or strangers, my heart fills with joy when I see everyone

Colour photography

sat around my table enjoying my food. For me this is what

Dora Kazmierak Publication date October Rights World

cooking is all about; sharing a memorable moment together’. With Clodagh’s expert advice and experience you too can create stunning suppers that take advantage of the best seasonal produce. Including the best ways to prepare, what to serve and her handy tips for finishing your meal in style the

Instagram @clodagh_mckenna

book covers: * Part 1 – how to create a well-balanced and delicious menu, writing your shopping lists and creating a beautiful table to set the scene. * Part 2 – 120 recipes to take you through the year from Wild Garlic & Potato Soup to start a spring supper to autumnal comfort food like Roast Butternut Squash, Cashel Blue &

Clodagh has 39,000 followers on Instagram

Saffron Pappardelle and warming winter treats such as Marmalade Rice Pudding. * Part 3 – ideas for easy nibbles to serve as soon as guests arrive, simple cocktails and even edible gifts to ensure everyone leaves with something to remember the evening by.

K Y L E BOOK S

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

Clodagh McKenna is a chef, restaurateur and broadcaster who studied in France and New York and trained and worked at Ballymaloe. She is the author of five books and runs a restaurant in Dublin called Clodaghâ&#x20AC;&#x2122;s Kitchen. She has hosted numerous popups in collaboration with brands including Selfridges, Fortnum & Mason and The Whitney Museum.

K Y L E BOOK S

ETHIOPIA Yohanis Gebreyesus Recipes and traditions from the horn of Africa Format 255 x 205mm

Ethiopia stands as a land apart in so many respects: never

Extent 256pp

colonised, the country celebrates and preserves its ancient

ISBN 978-0-85783-466-9 Price £25 PLC Colour photography someone Publication date October Rights World

traditions. Its history is enriched with a religious mix – unique in Africa – of Judaism, Christianity and Islam. The national borders contain one of the most fertile swaths of land on the continent. All this makes for a food culture as fascinatingly distinct as it is

ETHIOPIA

Recipes and Stories from the Horn of Africa Yohanis Gebreyesus with Jeff Koehler

startlingly delicious. Chef Yohanis takes the reader on a journey through all the

Instagram @chef–yohanis Website www.chefyohanis.com

essential dishes of his native country. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flash-fried beef cubes. The cuisine also boasts a wealth of vegetarian dishes. Among these are Gomen, minced collard greens with ginger and garlic; Azifa, green lentil salad; and Key Shir, marinated beet and potato salad. Then the book explains the intricacies and variations of Injera, the foundational sourdough flatbread made from the teff grain (which is gluten free and more nutritious than wheat). Complete with photography of the country’s stunning landscapes and vibrant artisans, this volume demonstrates why Ethiopian food should be considered as one of the world’s greatest, most singular and most enchanting cuisines.

K Y L E BOOK S

Yohanis presents a weekly food programme on EBS, Ethiopia’s national television network.

Yohanisl worked as a chef in California and Lyon before returning to his native Addis Ababa to found his restaurant, Antica. On EBS, Ethiopiaâ&#x20AC;&#x2122;s national television network (24 million viewers worldwide including its YouTube channel), Yohanis presents a weekly food programme. Fluent in English, French and Amharic, Yohanis has been featured in the Observer, Guardian, Le Monde, and Forbes. He has 52K followers on Facebook

K Y L E BOOK S

FRANCO MANCA Guiseppe Mascoli and Bridget Hugo

Extent 128pp Price £12.99 PLC Philip Webb Rights World

£12.99

design: Carl Hodson www.kylebooks.co.uk

Design: Carl Hodson Cover photography: Philip Webb Kyle Books www.kylebooks.com

£12.99

Instagram @francomancapizz Twitter @FrancoMancaPizz Website www.francomanca.co.uk

Winner of a Gourmand World Cookbook Award for Italian Cuisine

K Y L E BOOK S

FRANCO MANCA

A RTISAN

PIZZA

T O MAK E PER F ECT L Y AT HOME

TO MAKE PERFECTLY AT HOME

Colour photography

advice on the best ingredients to buy, plus tips and techniques, discover how to make your own soft crust, authentic-tasting, artisan pizza.

Franco Manca’s owners, Giuseppe Mascoli and Bridget Hugo, know that the best pizza in Italy comes from Naples and therefore they have gone back to Giuseppe’s Neopolitan roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality.

pizza

ISBN 978-0-85783-217-7

oven, Giuseppe has tailored his Irecipes can pizza DE A L N Y Oso Uyou R O Wuse N aKI T Cstone H E Nor. a heavy baking tray and still get great results. His famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 60 recipes with seasonal variations, plus chapters on fritti Giuseppe Mascoli and Bridget Hugo have tailored Franco Manca’s famous sourdough (fried starters) and salads and also tips and techniques for making your own flavoured oils, pizza recipes so you can cook them at home without the benefit of a wood-burning preserving your tomatoes and curing your meat. Without a doubt, this is the closest you’ll oven and get great results. With seasonal variations, fritti (fried starters) and salads, come to the real deal in your home kitchen, and in your personal quest for perfect pizza.

ARTISAN

Format 234 x 189mm

T H E C LO S E S T Y O U ’ L L G E T T O TH E R E A L P I Z Z A Aimed at the home cook who doesn’t have a traditional woodburning

F R ANC O MANC A

To make perfectly at home

‘FRANCO MANCA’s pizzas are the best.’

William Skidelsky, Observer

Aimed at the home cook who doesn’t have a traditional woodburning oven, Giuseppe and Bridget have tailored their recipes so you can use an iron pan or a heavy baking tray and still get great results. Their famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your own meat. Without a doubt, this is the closest you’ll come to the real deal in your home kitchen, and in your personal quest for perfect pizza.

Giuseppe Mascoli & BridGet HuGo

‘Franco Manca pizzas are the best in Britain’ The Observer

In Naples and the surrounding area, this combination of a juicy, thick-cut pork sausage and wild broccoli is an autumnwinter classic. Both are favoured farm ingredients and at their very best at this time of year. However, as wild broccoli can be a little hard to find, cime di rape (turnip tops) are often substituted and make a very good alternative.

BASIL

PESTO

pesto di

Pesto is traditionally made with a mortar and pestle – ideally a stone mortar and a wooden pestle. If you use a food processor, blend in the same order as given below. Genovese pesto has about half the quantity of oil given in this recipe, but is specifically for use with pasta. You can use Neapolitan, large-leaf basil with a bit of Greek basil, if you like.

basilico

sausage with wild broccoli ingredients, per pizza 1 dough ball (see page 16), left to rise for 11⁄2 –2 hours flour, for dusting for the friarielli (makes enough for 4 baked pizzas) 2 teaspoons extra virgin olive oil 1 garlic clove, crushed 1

⁄2 red chilli, finely chopped

200g friarielli/wild broccoli 1 sausage (see page 56) 75g mozzarella fior di latte, torn into 6–8 chunks 11⁄2 tablespoons extra virgin olive oil

MAKES 250ML

2–3 garlic cloves 1 teaspoon coarse sea salt 50g basil leaves 10g pine nuts or walnuts 200ml olive oil 30g Pecorino (or aged sheep’s cheese), grated 70g Parmiggiano reggiano, grated

baked

Prepare the friarielli: Heat the oil in a heavy sauté pan and fry the garlic and chilli over a medium heat. Add the leaves, some salt and a drop of water and cover. Cook for about 4 minutes. Drain well and squeeze excess water from the leaves before using. Prepare the sausage: Set a heavy sauté pan, with enough water to coat the bottom and 1 tablespoon olive oil (or lard), on the stove over a medium heat. As the water comes to the boil, add the sausage and cook, covered, for about 15 minutes, then take the lid off and allow the water to evaporate. Let the sausage cool, then remove the skin.

With a mortar and pestle, crush the garlic with half the salt. When well crushed, add the basil and the remaining salt. Rotating the pestle against the side of the mortar, keep crushing the pesto until the basil releases a green liquid. Add the pine nuts and keep crushing. If you use walnuts, use ones in the shell, as the shelled walnuts degenerate easily, acquiring a rancid aftertaste. When all is well crushed, start adding the oil and the cheeses until you have an homogenous mix.

Place a rack on the highest shelf of an oven and turn the grill to its highest setting. When hot, place a greased 26cm iron pan on the stovetop, set to medium heat. Sprinkle a little flour over your hands and on the work surface and open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin. Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Drop this onto the hot pan, and allow it to start rising.

WILD

GARLIC

As soon as the dough firms up, distribute the friarielli over the base and add the mozzarella, Gruyère, sausage and a drizzle of olive oil.

PESTO

Cook the pizza on top of the stove for about 3 minutes, then transfer the pan to the grill for a further 3–4 minutes.

aglio

Once ready, sprinkle the Pecorino over the pizza, drizzle with the truffle oil, if using, and serve whole or in slices.

selvatico

pesto

5 slices Gruyère 4 slices sweet pancetta

In spring, you should be able to find plenty of garlic growing in the wild. However, it is also possible to cultivate some in a shady corner of your garden. This pesto is a wonderful way to enjoy it. MAKES 200ML

2–3 garlic cloves 50g wild garlic greens 150ml olive oil 100g hard-aged Cheddar or sheep’s cheese Blend everything together, starting with the garlic and wild garlic greens and finishing with the cheese and the oil – either in a pestle and mortar or in a blender.

5 teaspoons grated Pecorino 2 teaspoons truffle oil (optional)

34 artisan pizza

artisan pizza

Giuseppe Mascoli is the co-owner of the thriving pizza chain Franco Manca, with restaurants in Brixton, This is a family pizza with much rolling of meatballs required, which means kids, if you have them, can get involved. Make the balls small and plentiful – the more the merrier, in every respect!

italian meatballs ingredients, per pizza 1 dough ball (see page 16), left to rise for 11⁄2 –2 hours OR dough 2 for tray pizzas flour, for dusting for the Italian meatballs (makes enough for 4 baked pizzas) 1 slice bread (no crust) 1 egg yolk 200g reduced tomato sauce (see page 20) 1 garlic clove, crushed 100g veal mince 100g beef mince 50g mortadella 30g Parmesan, grated sea salt and freshly ground black pepper 1 tablespoon chopped flat-leaf parsley 80g mozzarella fior di latte, torn into 6 chunks

baked or tray

Make the meatballs: Soak the bread in the egg yolk and mash it with a fork. In a large bowl, mix all the meatball ingredients together and roll into small balls. In a large pan, heat the tomato sauce and, when simmering, drop the meatballs in and cook for about 8 minutes. Place a rack on the highest shelf of an oven and turn the grill to its highest setting. When hot, place a greased 26cm iron pan on the stovetop, set to medium heat. Sprinkle a little flour over your hands and on the work surface and open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin. Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Drop this onto the hot pan, and allow it to start rising. As soon as the dough firms up, spread 5 meatballs with their sauce around the pizza and add the mozzarella and basil. Cook the pizza on top of the stove for about 3 minutes, then transfer the pan to the grill for a further 3–4 minutes. Once ready, finish off with the Parmesan shavings and freshly chopped parsley. Serve with chilli oil on the side.

Chiswick, Clapham and Westfield. He also runs a successful wine supply company and owns Blacks, the Soho private members’ club popular with journalists and artists. Bridget Hugo, his restaurateur

For the tray method

partner, is a singer, artist, activist,

Follow the recipe instructions on page 19. The whole process will take about 90 minutes. Heat the oven to 260˚C/gas mark 8 and stretch the dough to the edges of the tray. Be sure to spread your sauce right to the edges before adding toppings. The tray pizza dough serves 4, so quadruple the ingredient quantities. Bake for no less than 10 minutes.

and winner of the Young British

4 basil leaves, torn several shavings Parmesan 1 teaspoon chopped parsley chilli oil, optional (see page 80)

artisan pizza

ingredient note

Classic Italian meatballs contain a mixture of veal, pork and beef. Chuck is a good cut of beef for mincing. If you cannot find mortadella, use half minced shoulder of pork and half streaky bacon.

Foodies 2012’s ‘New Best Alchemist of the Oven’ for her Bread Bread bakery.

K Y L E BOOK S

RUNNING FOR LIFE Kelly Holmes Achieving emotional and physical wellbeing Format 235 x 190mm Extent 192pp ISBN 978-0-85783-458-4 Price £19.99 PLC Colour photography Peter Cassidy

Running Life is an inspirational and attainable guide to how mindfulness, excercise and diet – the ‘Big Three’ as Dame Kelly terms them – interlink to transform your overall wellbeing.

Publication date December Rights World

Instagram @realkellyholmes1500 Twitter @damekellyholmes

Dame Kelly Holmes is a retired worldclass athlete, who won two Olympic gold medals

K Y L E BOOK S

Divided into three sections, Mindfulness & Emotional Wellbeing, The Benefits of Exercise & Movement and Foods to Perform, this book will teach you how to make positive changes to your life and empower yourself, with each chapter featuring numerous tips from Dame Kelly. Use your mind to reach emotional wellbeing with easy-to-follow mindfulness exercises, keep your body strong with the monthly movement plan, which includes running, strength and exibility exercises, and learn which foods best nourish your body with 5 ways to improve the way you eat. Drawing on her own experience, Dame Kelly guides you through how to harness your mind and reap the benefits of good food and exercise.

Kelly Holmes has more than 127,000 followers on Twitter

Dame Kelly Holmes won gold medals for both the 800m and 1500m at the 2004 Olympic Games in Athens and was named BBC Sports Personality of the Year. She retired from athletics in 2005 and was made a Dame, finishing her athletic career with twelve major championship medals from the Olympics, Worlds, Europeans and Commonwealth Games. She then set up the charity Dame Kelly Holmes Trust and later founded Cafe 1809. Now she is a soughtafter motivational coach

K Y L E BOOK S

BOWLS OF GOODNESS

VIBRANT vegetarian recipes for gatherings

Nina Olsson

BACK LIST

Format 260 × 200mm Extent 192pp 391-4 Price £18.99 PLC Colour photography

£18.99

Nina Olsson

KYLE BOOKS WWW.KYLEBOOKS.CO.UK

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FFI VI V E ES S EA F F J AJMA M E SAO SN O SN SO O

dence to be a little more n.Lillie O’Brien has been 13. She started at Tartine, read & Wine for 7 years. m, a local institution in shop in London. She is sonal fruit with

LILLIE MAKES THE BEST JAM USING LOCAL PRODUCE IN THE UK ANNA JONES

L I LLILLIE L I E O’BRIEN O’BRIEN

FIVE SEASONS OF JAM LILLIE O’BRIEN

OF LONDON BOROUGH OF JAM

FIVE SEASONS OF JAM

NINA OL SS ON

FEASTS OF VEG Nina Olsson Format 260 × 200mm Extent 192pp ISBN 978-0-85783447-8 Price £18.99 PLC Colour photography Nina Olsson

Photography and design: Nina Olsson

‘Nina Olsson’s Bowls of Goodness is vegetarian food at its finest.’ – Food & Travel Magazine

an stretch time, from when n you stir the pot slowly and take the ﬁrst magical ative preserves, bubbling separated into 5 seasons.

By The Best selling Author of Bowls of Goodness

N i Na O l s s ON

ISBN 978-0-85783-

FEASts of veg FEASTS OF VEG

‘This book is about sharing good food together, one of the most enjoyable things to do in life.’ This joyful cookbook focuses on delicious festive vegetable dishes that are easy to prepare and simple to make. Gatherings are becoming more and more casual in general – it’s more about making sure there’s a relaxed welcoming atmosphere for the guests to enjoy, so, don’t stress! Nina offers some handy tips on how to get organised and balance your meal as well as recipes you can prepare in advance, sharing plates and menus for al fresco parties, midsummer and midwinter.

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‘Nina Olsson’s Bowls of Goodness is vegetarian foot at its finest – Food & Travel

MEDITERR ANEAN Susie Theodorou

GUNPOWDER

Format 250 × 210mm

Format 260 × 200mm

Davina Seth &

Extent 192pp

Extent 208pp

ISBN 978-0-85783-

Nirmal Save

ISBN 978-0-85783-

479-9

439-3

Price £16.99 paperback/

Price £20 PLC

flaps

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Elena Heatherwick

John Kernick

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Lillie O’Brien

Harneet Baweja,

Format 255 × 205mm Extent 192pp ISBN 978-0-85783438-6 Price £25 PLC Colour photography Pete Cassidy Rights World

‘The best producer of Jam in the UK’ – Anna Jones

BACK L I ST

‘This book is a love letter to the Mediterranean – full of flavours and the kind of wisdom that only a woman who travels with her own set of knives can impart. – Gwyneth Paltrow

‘Gunpowder is fast, fiery, fierce – it’s pure dynamite’ – The Guardian

‘MASTER THE ART OF SOURDOUGH WITH VANESSA AND YOU WILL LEARN HOW TO LOOK AFTER YOUR OWN GUT MICROBES AND HEALTH.’ TIM SPECTOR, AUTHOR OF THE DIET MYTH

Rachel de Thample

At her renowned Sourdough School, Vanessa Kimbell has taught countless students the secrets of this uniquely healthy bread, including a course on the Nutrition and Digestibility of Bread that has been accredited by the Royal College of General Practitioners. Now she has compiled her teachings so you can achieve the delicious crust and addictive tang of a sourdough loaf at home.

Format 240 × 210mm Extent 224pp

After creating your starter and mastering essential techniques, you’ll progress to using alternative grains and learning to control flavour to produce loaves such as Miso & sesame and Chocolate & roasted hazelnut. Illustrated with beautiful photography throughout, including detailed step-by-steps, this is an indispensable guide to the timeless craft of artisan baking.

ISBN 978-0-85783464-5

Price £16.99 paper-

‘SHE’S THE REAL DEAL: A TOTAL INSPIRATION.’

back

DIANA HENRY

Vanessa Kimbell

THE SOURDOUGH SCHOOL Vanessa Kimbell

MORE VEG, LESS MEAT

THE SOURDOUGH SCHOOL THE GROUND-BREAKING GUIDE TO MAKING GUT-FRIENDLY BREAD

£19.99 cover design HELEN BRATBY cover photography LAURA EDWARDS

FOREWORD BY RICHARD HART

www.kylebooks.co.uk

Colour photography Peter Cassidy Rights World

Price £25 PLC Colour photography

LEVANT

448-5

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Format 250 × 210mm

Extent 224pp

Extent 176pp

ISBN 978-0-85783-

271-9

366-2

Price £19.99 PLC

Colour photography

Laura Edwards

Nassima Rothacker

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‘This is a thoughtful book that really puts you in the mood for cooking.’ – Joanna Blythman

Extent 224pp

OLIVES, LEMONS & ZA’ATAR Rawia Bishara

ISBN 978-0-85783-

Format 250 × 210mm

417-1

Extent 224pp

Price £20 PLC

ISBN 978-0-85783-

Colour photography

230-6

Con Poulos

Price £19.99 PLC

Rawia Bishara Format 250 × 210mm

LEVA�T New Middle Eastern Cooking from Tanoreen RAWIA BISHARA

AUTHOR OF OLIVE S, LEMONS & Z A’ATAR

Nassima Rothacker Lenat_CVR wrap.indd 1

Format 250 x 210mm

Vanessa Kimbell

LEVANT

RAWIA BISHARA

Chantelle Nicholson

ISBN 978-0-85783-

Vanessa Kimbell

‘Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.’– Tim Spector

PL ANTED Extent 224pp

FOOD FOR THOUGHT

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‘Perfectly suited to the way many of us want to eat now.’ – BBC Good Food

Format 260 × 200mm

THE SOURDOUGH SCHOOL

1/22/18 10:17 AM

Colour photography

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Peter Cassidy Rights World

‘Groundbreaking plant-based cookery from a remarkably talented chef.’ – Marcus Wareing

‘Olives, Lemons & Za’atar has over 71,000 copies in print across the world

Reprinted five times in first year of publication

BACK L I ST

STIR CRAZY Format 246 x 189mm

For Sebby, Thai food is not a special occasion cuisine, it’s a delicious, varied and exciting style of food that can be eaten every day. His recipes use ingredients that can be easily be found in supermarkets, and include essential pastes, dips and pickles that can then be used as a starting point to explore this fragrant cuisine, as well as small bites such as Tiger Prawn and Sweet Potato Fritters, stir fries such as Sticky Pork Belly with Salted Roast Pumpkin and impressive sharing dishes such as Grilled Whole Seabass with Coconut Chilli Jam.

ISBN 978-0-85783426-3

Tamin Jones

£19.99

Format 260x 200mm Extent 192pp

Set your taste buds on fire with 100 delicious, modern dishes

ISBN 978-0-85783-

SEBBY HOLMES

Price £19.99 PLC

Sebby Holmes

COOK THAI

T H A I

Sebby Holmes’s adventurous approach has made his restaurant pop-ups a huge success. In Cook Thai, he features the dishes that have seen crowds queuing round the block, perfectly adapted to suit the home cook.

Extent 208pp

Colour photography

COOK THAI

C O O K

Ching He-Huang

394-5 Price £19.99 PLC Colour photography

‘Fresh and authentic food with big, bold flavours that makes you want to come back for more.’ HENRY DIMBLEBY, CO-FOUNDER OF LEON

Tom Regester

Design: Evi O. / OetomoNew Photography: Tom Regester www.kylebooks.co.uk

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‘The book contains 100 quick and easy recipes, many of them gluten-free or suitable for plant-based diets.’ – Daily Mail

Format 265 x 180mm

Extent 176pp

Extent 224pp

ISBN 978-0-85783-

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416-4

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Colour photography

Nassima Rothacker

Laura Edwards

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‘Shows you how cooking vegan doesn’t have to be complicated with healthy recipes made using only seven ingredients ’ – The Bookseller

BACK L I ST

John Whaite won the third series of The Great British Bake Off. He studied at Le Cordon Bleu, though his love of food came from learning at his mother’s knee. He is resident chef on ITV’s Lorraine and is the presenter of ITV food programme Chopping Block. John runs his own cooking school John Whaite’s Kitchen. This is his third book. www.johnwhaite.com

‘I love the pared-down premise of this book. John has created clever ingredient combinations that demonstrate the power of simplicity in cooking. The photography is lickable, too…’ Karen Barnes, Editor, Delicious Magazine

AS SEEN ON ITVʼS CHOPPING BLOCK

PERFECT PL ATES

PERFECT P L AT E S IN

John Whaite

INGREDIENTS

Format 265 x 180mm Extent 208pp ISBN 978-0-85783351-8

JOHN WHAITE

Price £18.99 PLC

JOHN WHAITE

Format 234 x 189mm

John Whaite creates stunning yet simple dishes in this celebration of good, honest food. Using just ﬁve ingredients (plus the essentials of butter, oil, salt and pepper), this is casual cooking for all occasions. Recipes include Crashed Eggs for breakfast, comforting Chicken Pot Pies, a Rustic Tomato Tart, Hummus and Pepper Flatbreads, Cidery Barbecue Ribs for sharing and a Secret Ingredient Chocolate Cake. John’s departure from just baking shows his striking talent as a cook with clever ideas that are practical and fun.

INGREDIENTS

John Whaite

COMFORT

Rita Serano

P E R F E C T P L A T E S

VEGAN IN 7

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‘Sebby Holmes puts a contemporary spin on the Southeast Asian cuisine’s tantalising fusion of salty, spicy, sour and sweet’ – Sunday Telegraph

Colour photography Helen Cathcart

Design: Paul Atkins Photography: Helen Cathcart Kyle Books www.kylebooks.co.uk

Perfect Plates Cover Final.indd 1

The pared-back approach certainly doesn’t imply any constraints on his creativity.’ – Nigella Lawson

£18.99

27/01/2016 11:18

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‘John has created clear combinations that demonstrate the power of simplicity in cooking.’ – Delicious

FIRE & SMOKE Rich Harris

JOHN GREGORY-SMITH

Format 260 × 200mm

ORANGE BLOSSOM & HONEY

‘A gorgeous mixture of modern, regional and traditional Turkish dishes – I want to cook them all.’ – Diana Henry

TURKISH DELIGHTS John Gregory-Smith

ISBN 978-0-85783-

John GregorySmith

350-1

Format 255× 205mm

Extent 240pp

Price £19.99 PLC

Extent 192pp

ISBN 978-0-85783-

Colour photography

ISBN 978-0-85783-415-9

Extent 208pp

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‘Rich’s recipes are exciting, accessible and fun. Everything a barbecue should be.’ – Heston Blumenthal

MAGICAL MOROCCAN RECIPES FROM THE SOUKS TO THE SAHARA

Price £19.99 PLC Design: Ruth Tyson Calligraphy: Josh Berer Photography: Martin Poole Kyle Books www.kylebooks.com

£19.99

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Format 255 x 205mm

298-6 John Gregory-Smith

Price £19.99 PLC Colour photography

Martin Poole

Rights World

‘The vibrant photographs and stories with each recipe capture the way of life in the remote villages, deserts, and mountains, making this a beautiful coffee table book as well as a cookbook. ’ – BBC Good Food

SMOKED

FERMENTED

Charlotte Pike

Format 234 × 189mm

Extent 144pp

Extent 160pp

ISBN 978-0-85783-

372-3

286-3

Price £17.99 PLC

Price £16.99 PLC

Colour photography

Tara Fisher

Rights World

‘Another gem from Charlotte Pike, this time she’s smoking ’ – Rachel Allen

Stunning regional recipes from the Bosphorus to the Black Sea

John Gregory-Smith

Martin Poole

From the delicious buttery pide of Samsun in the Black Sea region to the fiery kebabs of the east, Turkish cuisine is regional, seasonal and steeped in history. Opulent Ottoman first eaten centuries ago in the sultans’ palaces, humble peasant stews and mouth-watering street food all come together in this collection of over 100 aromatic and alluring recipes. Turkey is home to a varied cuisine that begs to be explored, region by region; from the huge, snow-capped mountains of the East and the vast, lake-covered plains of the centre to the balmy Aegean and Mediterranean coasts. Discover the Iskender kebab from the city of Bursa in the Northwest, sample the Akçabaat Beef Köfte from the Central Anatolian region, and give in to temptation with sweet Katmer pastries from Gaziantep. With inspiring and exciting dishes covering everything from Turkish breakfasts and salads to delicious kebabs and exquisite seafood, plus sweet dishes, let John show you his world of Turkish Delights.

‘Clear, concise and confidence-boosting.’ – Darina Allen

‘A gorgeous mixture of modern, regional and traditional Turkish dishes.’ – Diana Henry

#RECIPE SHORTS Andrea Stewart Format 200 x 154mm Extent 160pp ISBN 978-0-85783421-8 Price £9.99 PLC Colour photography Faith Mason Rights World

‘Andrea Stewart’s #RecipeShorts aims to teach people who think they don’t have the time to cook how quick it can actually be.’ – The Telegraph

BACK L I ST

31.5 mm

and eating of real foods and drinks. It’s not about fashionable dieting or being anxious about food choices, it’s about positive eating. Our ancestors enjoyed an ever-changing, seasonal variety of natural ingredients that they then ate raw, cooked, sprouted, salted or fermented.

Eat Right is a modern approach to this traditional and inherited understanding of nutrition, with techniques including making butter, yogurt, ghee, lard, broth, kimchi, sauerkraut, kefir and kombucha as well as sprouting grains and activating nuts, alongside over 100 nutrient-rich recipes. This is a comprehensive and inspirational guide that will keep you in rude health.

Nick Barnard

Sit back, and let Nick Barnard guide you through the daily minefield of choosing what to eat by applying time-honoured, food-loving principles. J O A N N A B LY T H M A N

Traditional food wisdom to sustain us today I’ve always loved my food, but I also like to know what’s in food, how it’s produced, and why it tastes the way it does. The more I looked at modern-day foods, the more confused and outraged I became. So, rather than simply ranting and railing, my wife and I founded Rude Health, not only as a reaction against the way overly processed food is made but, more importantly, as a positive way to take our health future back into our own hands – by making foods and drinks that keep us in rude health.

£25 Design by Julian Roberts Photography by Jenny Zarins

FLIPPING GOOD

EAT RIGHT

Find true nourishment and pleasure in the discovery, preparation

186 mm

271 mm

186 mm

On our Rude Health food journey, the more we sought out clean and simple foods, the more we realised that we were rediscovering the food wisdom of our ancestors. Such knowledge has been sadly ignored or lost in recent generations. Happily, preparing and cooking traditional foods is not hard. There are no tricky skills required. It’s often more economical. And what’s most thrilling of all is that such foods taste so much better, and do you so much good. CO-FOUNDER OF It’s time to eat right, again.

Format 265 x 180mm

Sudi Pigott

Extent 336pp

Format 234 × 189mm

ISBN 978-0-85783-

Extent 112pp

293-1

ISBN 978-0-85783-

Be prepared to be wowed, angered, frustrated, surprised, satisfied and shocked. You wonder whether you and everyone else should be more knowledgeable about what’s in the book automatically, but we aren’t and neither are millions of educated people... I think the book will go far in revitalising the land we love by helping people to change their views, their passion and their perceptions.

Nick Barnard

Price £25.00 PLC

411-9

Colour photography

Price £12.99 flexi

Jenny Zarins

Colour photography

Rights World

Maja Smend

C Y R U S T O D I WA L A

Rights World

Kyle Books www.kylebooks.com

All Pantone 7533 to be debossed

OuterCoverAW_V6.indd 1

04/11/2015 10:28

19/10/2015 23:11

‘Want to learn how to slow down, eat right and feel brilliant? This book will show you how’ – Telegraph

PETAL, LEAF, SEED

Petal, Leaf, Seed

of ingredients

avours

os, salsas and tisanes, and with tips on u should plant it, to nurturing a nut tree, from the ordinary to the extraordinary.

Format 234 × 189mm

lia leendertz

Extent 176pp ISBN 978-0-85783343-3

—Lia Leendertz

Photography Mark Diacono Design Matt Cox Kyle Books

Lia Leendertz

Cooking with the treasures of the garden

Price £16.99 PLC

£16.99

Colour photography Mark Diacono

www.kylebooks.com

19/01/2016 09:41

Rights World

The Slow recipes are about more than just low and slow stews bubbling away. They are about the caramelisation, the browning, the intensifying of flavours, the changing of textures, and all the other acts of magic that can happen when you take your time with food, from relaxed hours in an oven to other techniques including pickling, marinating, proving, infusing, preserving, pressing and curing.

‘Allegra is one of the country’s most exciting chefs.’ Nigel slAter

With the slow element underway, Allegra has also matched each one with her brilliant ‘Quicks’: speedy dishes that can be created in a matter of minutes, carefully selected and developed to perfectly complement the slow component of the meal. The freshness of these Quicks contrasts perfectly with the deeply engrained flavours of the Slow, and their energy and pace keep things exciting.

Emily Kydd

There are simple suppers, light lunches, vegetarian options and family feasts; stylish recipes for when you have guests to impress, and fun, flavoursome kid-friendly meals too. With Szechuan Treacle Crusted Pork Belly, Jamaican Oxtail Stew, and Dark & Stormy Ginger Cake with Angostura Honeycomb, there really is something for everyone.

Format 234 x 189mm Extent 144pp ISBN 978-0-85783361-7

Allegra McEvedy has been cooking professionally for over 20 years. She has worked at a number of London’s best restaurants and co-founded the restaurant chain Leon in 2004. She works extensively with Good Food Channel, Radio 4, the Guardian, ES magazine and Elle. In 2008, Allegra was awarded an MBE for promoting healthier eating and ethical sourcing in the UK. This is her seventh book.

Price £14.99 PLC £20

Colour photography

photography: georgiA glyNN-sMith design: ANitA MANgAN kyle books www.kylebooks.co.uk

Louise Hagger

A ll e g r A M c e vedy

P e t a l , l e a f, S e e d

plants they want to become

nclude such delicious delights as ves with Ginger Leaf Dipping Sauce

QUICK + SIMPLE = DELICIOUS

Inspired by the foxtrot, this fantastic new book from beloved chef Allegra McEvedy brings together a variety of tempos and cooking styles to create a unique collection of recipes all based around the rhythm of Quick Quick Slow.

QUICK QUICK SLOW

quick quick slow

niest balcony can provide a larder of that are amongst the easiest to grow

‘Tasty Business, Sudi Pigott knows her stuff.’ – Tom Parker Bowles, Mail on Sunday

Allegra McEvedy Format 255 x 205mm Extent 208pp ISBN 978-0-85783360-0 Price £20 PLC a n e w ta k e o n

s l o w r e c i p e s combined quick o n e s

with fun & easy

Colour photography Georgia Glynn Smith Rights World

Rights World

‘Rarely does a cookbook get me excited, but this one’s a beaut. Want to make everything.’ –Telegraph

BACK L I ST

‘Short of time and money? Whip up delicious meals in no time at all.’ – Closer

‘Allegra is one of the country’s most exciting chefs .’ – Nigel Slater

Ghillie James

THE BOUNTIFUL KITCHEN

Format 250 × 210mm

Lizzie Kamanetzky

Extent 256pp

Format 260 x 200mm Extent 208pp ISBN 978-0-85783359-4 Price £16.99 flexi Colour photography Laura Edwards

GRAINS ARE GOOD

ISBN 978-0-85783370-9 Price £16.99 paperback/flaps Colour photography Jonathan Gregson

Rights World

‘How to get creative with any leftover bits and bobs.’ – Delicious

‘A wonderful book.’ – Sainsbury’s Magazine

ON THE PULSE Georgina Fuggle Format 240 × 210mm Extent 176pp ISBN 978-0-85783362-4 Price £16.99 flexi Colour photography Ali Allen Rights World

‘On The Pulse, Georgina Fuggle’s new book, takes pulses out of the dark recesses of the larder and into the limelight.’ – The Irish Times

TAKE ONE VEG

TAKE ONE POT

Georgina Fuggle

Format 240 × 210mm

Extent 176pp

ISBN 978-0-85783-

233-7

070-8

Price £15.99 flexi

Colour photography

Tori Hancock

Tara Fisher

Rights World

‘Cook with confidence with these delicious offerings from chef and food stylist Georgina Fuggle.’ – Your Fitness

‘[A] brilliantly enthusiastic cook. Great things await.’ – Delicious

BACK L I ST

Amber Rose

Format 260 x 200mm

Format 246 x 189mm Extent 224pp ISBN 978-0-85783-

Shaun Hill Extent 192pp ISBN 978-0-85783-

GINGER AND TURMERIC ARE RICH IN SELENIUM, IRON, CALCIUM, MAGNESIUM, PHOSPHOROUS AND VITAMINS C, E AND B, WHICH HELP MAINTAIN HEALTH AND PROTECT AGAINST HEART DISEASE AND

338-9

Price £25 PLC

Price £19.99 PLC

Colour photography

This book is arranged by texture and packed with savoury and sweet dishes, from Spicy Chicken & Cucumber Salad and Griddled Vegetables, to coconut-flour pancakes and Coconut & Berry Bircher Muesli.

40 FLAVOURSOME ANTI-INFLAMMATORY RECIPES

Nassima Rothacker

Rights World

Kyle Books www.kylebooks.co.uk

TURMERIC Emily Jonzen

Format 210 × 165mm Extent 96pp ISBN 978-0-85783462-1 Price £9.99 PLC

Design Helen Bratby Photography Faith Mason

Tamin Jones

EMILY JONZEN

Colour photography Faith Mason Rights World

Rights World

Caroline Eden & Eleanor Ford

GINGER & TURMERIC

£9.99

Colour photography

SAMARK AND

THE GOODNESS OF GINGER &

EMILY JONZEN

The unassuming coconut makes up for what it lacks in looks by packing a nutritional punch, plus it comes in an array of forms. Choose from milk, water, oil, flour or desiccated – and it will become your best cooking companion.

357-0

‘Amber’s recipes unite luxury with nature.’ – Sadie Frost

GINGER & TURMERIC

SALT IS ESSENTIAL

THE GOODNESS OF

THE WHOLEFOOD PANTRY

‘A...testament to the perplexingly unpopular making ingredients taste more rather than less of themselves.’ – Heston Blumenthal

Emily Jonzen’s previous book, The Goodness of Coconut has over 40,000 copies in print.

MADE IN THE USA

THE GOODNESS OF HONEY

Florence Cornish

Edited by

Format 255 x 205mm

Format 234x 189mm

Extent 224pp

Hannah Coughlin

Extent 176pp

Format 210 × 165mm

ISBN 978-0-85783-

Extent 96pp

327-3

354-9

ISBN 978-0-85783-

Price £25 PLC

Price £16.99 PLC

463-8

Colour photography

Price £9.99 PLC

Laura Edwards

Tara Fisher

Colour photography

Rights World

throughout Rights World

Winner of Food & Travel Award for The Guild of Food Writers

BACK L I ST

‘If you love all things American, this book is for you!’ – Aldo Zilli, Daily Express

‘A real treat.’ – Taste Italia

Kathy Kordalis Format 210 x 165mm Extent 96pp ISBN 978-0-85783Price £9.99 PLC

ISBN 978-0-85783CoConut is riCh in selenium, iron, CalCium, magnesium, phosphorous and vitamins C, e and B, whiCh help maintain health and proteCt against heart disease and stroke.

378-5

Price £9.99 PLC

This book is arranged by texture and packed with savoury and sweet dishes, from Coconut-crusted Chicken or Griddled Vegetables with Toasted Coconut, to Coconut Pancakes or Coconut & Pistachio Brownies.

Colour photography £9.99

Colour photography

Clare Winfield

Faith Mason

Rights World

‘Packed with antioxidants, healthy fats, protein and fibre, fans say chocoholics can now have their (raw) cake and eat it too.’ – Vegetarian Living THE GOODNESS OF NUTS &

the goodness of

Nuts & seeds natalie seldon

lmond-flour waffles to indulging in nies, and from comforting Hazelnut, o-table One-Pan Pesto Chicken, these ou to get creative with your cooking.

Extent 96pp

Emily Jonzen Format 210 x 165mm

coconut 40 irresistible energy-packed recipes

ISBN 978-0-85783385-3 Price £9.99 PLC Colour photography

Design Helen Bratby Photography Clare Winfield Kyle Books www.kylebooks.co.uk

Extent 96pp

emily jonzen

Clare Winfield Rights World

Rights World

werhouses that caN help your immuNe system aNd N.

These versatile nuggets are full of er-fighting antioxidants and loaded

Format 210 x 165mm

emily jonzen

412-6

Lucy Jessop

THE GOODNESS OF COCONUT

coconut

CHOCOL ATE

THE GOODNESS OF AVOCADO

the goodness of

THE GOODNESS OF R AW

SEEDS

Nuts & seeds 40 delicious nutritious recipes

natalie seldon

‘Lucy Jessop shows us how to smash, blitz, grill and chop avocados to our heart’s content.’ – The Independent

Booming in sales, coconut is rich in vitamins C, E and B, as well as selenium, iron, calcium, magnesium and phosphorous.

THE GOODNESS OF GREENS

THE GOODNESS OF

ed. Claire Rogers

Natasha Edwards

GARLIC

Natalie Seldon

Format 210 x 165mm

Extent 96pp

ISBN 978-0-85783-

384-6

382-2

413-3

Price £9.99 PLC

Colour photography

various

Pete Cassidy

Faith Mason

Rights World

‘Natalie Seldon’s delicious recipes will equip you with new ways to try [nuts and seeds]’ – Food & Travel

More than 100,000 copies of The Goodness of series in print.

Consuming just one clove of garlic a day will top up your body’s vitamin and mineral supply.

BACK L I ST

COOK JAPANESE AT HOME

SMASHING PL ATES

Kimiko Barber

Format 255 × 205mm

THE MODERN VEGETARIAN

Maria Elia

Format 255 x 205mm

Extent 208pp

Extent 256pp

ISBN 978-0-85783-

171-2

306-8

Price £19.99 PLC

Price £25 hardback

Colour photography

Jenny Zarins

Emma Lee

Rights World

Maria Elia Format 240 × 210mm Extent 176pp ISBN 978-0-85783455-3 Price £16.99 paperback Colour photography Jonathan Gregson Rights World

Rights World

‘The 200 or so home-style recipes, some with a Western twist, beg to be tried’ – Delicious 21.5mm

. He can make the

BRENDAN COLLINS

210.2 mm

Winner of the ‘Special Commendation’ award at the 2013 André Simon Food and Drink book awards

‘More than 120 recipes to wake up your plate’ – The Times

17mm

BLOKES +

Brendan Collins

A MODERN MAN’S KITCHEN HANDBOOK

MED CHEF BRENDAN COLLINS OUR MATES

17mm

“One of those extra special cookbooks you want to read and cook your way through.” —FROM THE FOREWORD BY CURTIS STONE

Linda Tubby

Linda Tubby Format 260 × 200mm

After taking time off to raise her two children, Linda started working as a food stylist, bringing other people’s food to life in books and magazines. She has worked on numerous books by renowned chefs such as Darina Allen, Paul Gayler, James Martin and Rachel Allen as well as writing several of her own, including Herbs, Ices Italia, Spanish Country Kitchen, Grill and Solo (published by Kyle Books 2015).

Extent 224pp ISBN 978-0-85783-

Linda also regularly contributes to several leading food magazines, including Food and Travel and Sainsbury’s Magazine.

278-8

‘A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked’ Bernard Meltzer

Price £16.99 paperP R A I S E F O R S O LO :

This book is full of warm-hearted recipes – not only are they delicious, they are practical and acheivable as well.’

back/flaps

A rather lovely old superstition claimed that if eggs laid on Good Friday were kept for 100 years the yolks would turn into diamonds. Give it a go, it’s a great legacy to pass on!

Skye Gyngell

Colour photography

linda tubby

PHOTOGRAPHY BY ALI ALLEN DES IGN BY NIC&LOU

www.kylebooks.co.uk

Ali Allen Rights World

Format 260 x 200mm Extent 208pp ISBN 978-0-85783388-4 Price £16.99 paperback/flaps Colour photography Ali Allen

You will never go hungry with half a dozen eggs in the kitchen. This versatile ingredient can be turned easily into quick, satisfying meals with economy or extravagance and Cracked includes the simplest of dishes as well as unmissable indulgences for comfort and pleasure.

The humble egg. Full of goodness and a go-to ingredient for millions of people across the world. Celebrate this superstar staple with these innovative recipes.

linda tubby

ws you how to make his lifesaver flavours Marmalade, pickles and other preserves. e are show-stopping recipes for special ncluding a Joint of Beef with Proper Gravy, such as Roasted Baby Artichokes and dings, such as Brioche Doughnuts with aze. The more recipes you try, the more skills So get creative in the kitchen and impress ates and your family.

Format 255 × 205mm Extent 192pp ISBN 978-0-85783337-2 Price £19.99 PLC Colour photography Jean Cazals Rights World

CRACKED

SOLO

Linda Tubby is a writer and food stylist based in London. Growing up in the Northumberland countryside she has always had an understanding of the importance of fresh ingredients, but it was her international travel as a fashion designer that ignited her passion for food and flavours.

Creative and Easy Ways to Cook with Eggs

COOKING, BLOKES + ARTICHOKES

B R E N DA N C O L L I N S

N TAFFER, host of Spike TV’s Bar Rescue

Creative and Easy Ways to Cook with Eggs

Eggs are nutritionally dense, packed with high-quality protein as well as nutrients, vitamins, minerals, antioxidants and lipids. Linda Tubby offers a stunning variety of recipes including Egg Hoppers with Kachumber, Bun Cha with Omelette Noodles, Cheesy Kale and Nut Fritters, Majorcan Tortilla, Mocha Meringue topped Brownies and Bluberry and White Chocolate Cheesecake. She also gives insider tips on how to make the perfect boiled, scrambled, baked and poached eggs and how to master meringues, mayonnaise and pasta, making this an exceptional collection of inspirational egg dishes.

£16.99

Rights World

24/12/2015 13:06

‘One of those extra special cookbooks you want to read and cook your way through from cover to cover.’ – Curtis Stone

BACK L I ST

‘Cooking for one has never seemed so enticing nor so easy!’ – Skye Gyngell

‘EGGCELLENT. We can never resist an egg pun. And you won’t be able to resist these cracking recipes...’ – Sainsbury’s Magazine

THE MAGIC OF BROTHS

THE HEALTHY HEDONIST Nicole Herft

TOTAL GREEK YOGHURT COOKBOOK

Format 234 x 189mm

Format 210 x 165mm

Sophie Michell

Extent 128pp

Extent 96pp

Format 250 × 210mm

ISBN 978-0-85783-

Extent 192pp

390-7

ISBN 978-0-85783-

Price £9.99 PLC

263-4

Colour photography

Price £19.99 PLC

Ali Allen

Nassima Rothacker

Colour photography

Rights World

Emma Lee

The Healthy Hedonist

Cocktail shake your way to 5-a day!

The Healthy Hedonist takes a refreshing approach to cocktail-making, using delicious combinations and superfoods to pack a nutritional punch. Instead of using sugary mixers and syrups, Nicole Herft has created inspirational cocktails brimming with flavour and fresh ingredients. Whether you want to make a Blood Orange and Carrot Negroni, a Pear and Cinnamon Sour, a Green Goddess Smoothie (with a cheeky shot of vodka) or a Raspberry Pisco Smash, these exciting concoctions will leave you with less of a hangover and more of a healthkick.

Nick Sandler

by Nicole Herft

‘Brilliant booze with benefits – Nicole’s cocktails are both delicious and nutritious.’ Gizzi Erskine

Price £14.99 flexi

Nicole Herft

346-4

‘Nicole is the dream; she makes living sugar-free fun and sexy.’ Madeleine Shaw

£9.99

Design by Giulia Garbin Illustration by Ohn Mar Win Kyle Books www.kylebooks.co.uk

Rights World

Healthy Hedonist cover V3.indd 1

26/07/2016 11:50

Rights World

‘The next magic potion in the eternal quest for perfect health.’ – The New York Times

‘Brilliant booze with benefits - Nicole’s cocktails are both delicious and nutritious.’– Gizzi Erskine

THE NEW VEGAN Áine Carlin Format 234 × 189mm Extent 176pp ISBN 978-0-85783308-2 Price £15.99 paperback/flaps Colour photography Nassima Rothacker Rights World

‘Superblogger Áine Carlin shares showstoppping dishes that even meat eaters will love.’ – Stella magazine

Winner of the Gourmand UK Best Mediterranean Cuisine Award

KEEP IT VEGAN Áine Carlin Format 234 × 189mm Extent 176pp ISBN 978-0-85783252-8 Price £15.99 paperback/flaps Colour photography Ali Allen Rights World

Winner of a PETA Award for Best Vegan Cookbook UK and a Gourmand UK Vegan Cookbook Award

BACK L I ST

GRAND CRU

Remington Norman

ed. Alison Oakervee foreword Meryl Streep

Format 285 × 216mm Extent 240pp

Format 275 × 220mm Extent 256pp ISBN 978-0-85783099-9 Price £25 PLC Colour photography Phillip Webb

ISBN 978-1-85626920-9 Price £40 hardback Colour photography Jon Wyand Rights World

Rights World

‘A briskly efficient introduction to the region, its history and its wines’ – Decanter

Recipes from Nelson Mandela, Desmond Tutu, Sir Richard Branson, Paul McCartney and more 16 mm

Kelis Rogers Format 255 x 205mm

real fruity goodness.

Karis and Dominic, founders of successful ice lolly start-up LICKALIX, offer their favourite

Extent 176pp ISBN 978-0-85783-

such as Peach Bellini and Zesty Margarita.

301-3

Design: nicky colings Photography: rita Platts

Price £19.99 PLC Kyle Books

www.kylebooks.co.uk

£9.99

Colour photography David Loftus Rights World

Karis & Dominic Gesua

Who knew ice lollies could taste this good?

Karis & Dominic Gesua Format 200 × 154mm ‘For us, eating raw is not a diet but a celebration of ingredients.’

Eating RAW...

packs a powerful, nutritional punch celebrates texture and flavour cleanses, hydrates and energises aids digestion

Extent 112pp

... plus there’s no slaving over a hot stove. Eccie and Gini’s vibrant and delicious recipes show just how accessible and fun eating raw can be. With inspirational ideas for stunning salads, small plates, tasty meat and fish dishes and moreish desserts, their recipes are as great for casual gatherings as they are for packed lunches and after-work dinners. Try crunchy Vietnamese Summer Rolls, delicate Salmon Ceviche, flavoursome Beef Carpaccio, zesty Pad Thai, or a not-so naughty Chocolate & Avocado Mousse Tart and you’ll keep coming back for more.

ISBN 978-0-85783356-3

Price £9.99 PLC £14.99

FruiTy, FrosTy, naTural Flavours For all aGes Karis & Dominic Gesua

Eccie and Gini Newton run the hugely popular Karma Cans, a lunch delivery service that makes seasonal and balanced lunches for people all over London. The girls are passionate about ethical sourcing, seasonality and sustainability.

Colour photography

BACK L I ST

Format 234 × 189mm Extent 160pp ISBN 978-0-85783323-5 Price £14.99 flexi Colour photography

DESIGN BY ANITA MANGAN KYLE BOOKS

WWW.KYLEBOOKS.CO.UK

eccie & gini newton

Rita Platts Rights World

Eccie & Gini Newton

PHOTOGRAPHY BY ISSY CROCKER

K_Raw Cover FIN2 ALTA.indd 1

‘A melting cookpot of recipes.’ – The Bookseller Winner of the Best First Cookbook Gourmand Award in the USA

RAW IS MORE

Vibrant recipes bursting with goodness

eccie & gini newton

50 lolly recipes – from Double Strawberry and creamy Mango Lassie, a no-holds-barred Ice Lolly Dipping Bonanza and the ultimate healthy kick, Green Goddess, to boozy poptails,

LOLLY BOOK

THE LOLLY BOOK RAW IS MORE

Whizz up natural ingredients to make frozen treats with no concentrates or purées – just

THe

THE LOLLY BOOK

MY LIFE ON A PL ATE

‘Believe us, there is nothing more refreshing!’ – Mail Online on Lickalix

22/12/2015 22:17

Issy Croker Rights World

‘Bursting with health and vitality, from sensational salads to an indulgent cheesecake’ – Vegetarian Living

GUBBEEN

Giana Ferguson Foreword by Darina Allen

The STOry OF A WOrkING FArm ANd ITS FOOdS

GIANA FerGUSON

Format 255 × 205mm Extent 224pp ISBN 978-0-85783240-5 Price £25 hardback Colour photography Andy Sewell Rights World

‘A wonderful book about a magical place. Gubbeen Farm is pretty much where I want to die.’ – Anthony Bourdain

30 YEARS AT BALLYMALOE

GROW, COOK, NOURISH Darina Allen

IRISH TRADITIONAL COOKING

Format 250 × 210mm

Darina Allen

Extent 640pp

Format 250 × 210mm

ISBN 978-0-85783-226-2

Extent 336pp

Price £30 PLC

ISBN 978-0-85783-

Colour photography

033-3

Clare Winfield and Tim

Price £25 hardback

Allen

Colour photography

Rights World

Kristin Perers Rights World

‘Darina’s beautiful and unpretentious vision of cooking is connected to the land.’ – Alice Waters

‘The culinary equivalent of being given a big hug.’ – Nigel Slater

Darina Allen

FORGOTTEN SKILLS OF COOKING

BALLYMALOE COOKERY COURSE

Format 270 × 230mm

Darina Allen

Extent 320pp

Darina Allen

Format 250 × 210mm

ISBN 978-0-85783-

Format 250 × 210mm

Extent 600pp

Extent 640pp

207-8

ISBN 978-1-85626-

Price £30 hardback

ISBN 978-1-85626-

788-5

Colour photography

729-8

Price £35 PLC

Price £35 hardback

Laura Edwards

Colour photography

Rights World

Peter Cassidy

Ray Main and Peter

Rights World

Cassidy Rights World

Winner of Best Irish Cookbook at the Irish Book Awards and a Gourmand World Book Award

Winner of the André Simon Cookbook of the Year Award

Over 225,000 copies sold

BACK L I ST

PORK

THE SHED COOKBOOK

Phil Vickery with Simon Boddy

Gregory, Oliver and Richard Gladwin Foreword by Hugh Fearnley-Whittingstall

Format 255 × 205mm Extent 208pp ISBN 978-0-85783-

Format 250 × 210mm Extent 224pp ISBN 978-0-85783253-5 Price £19.99 PLC Colour photography Simon Wheeler Rights World

101-9 Price £25 hardback Colour photography Peter Cassidy Rights World

Winner of a Gourmand World Cookbook Award for Best UK Single Subject Cookbook

CRACKING YOLKS & PIG TALES Glynn Purnell Format 280 × 200 Extent 208pp ISBN 978-0-85783424-9 Price £17.99 paperback Colour photography Laura Edwards

Winner of a Guild of Food Writers Award for Work on British Food. Shortlisted for an André Simon Food Book Award

RIB TICKLERS & CHOUX-INS Glynn Purnell Format 280 × 200 Extent 192pp ISBN 978-0-85783339-6 Price £19.99 PLC Colour photography Peter Cassidy Rights World

Award

BACK L I ST

Clarissa Dickson Wright & Johnny Scott Format 255 × 225mm Extent 208pp ISBN 978-0-85783371-6 Price £25 PLC Colour photography Gus Filgate

Rights World

Winner of the Gourmand UK Special

THE GAME COOKBOOK

Rights World

‘Glynn is one of the trail blazers of new British cooking.’ – Heston Blumenthal

‘The right book written by the right people.’ – Nigel Slater

THE MEAT FREE MONDAY COOKBOOK

THE showcases MEAT FREEan MONDAY CAMPAIGN Each chapter in this book ingredient aims to encourage everyone to do their bit to or food that I love. I have room here for only twenty, help protect the planet by demonstrating that but every one is a perfect product of nature and by giving up meat for one day each week you nurture. And for each one I have listed ﬁveyour methods can save money, reduce environmental of cooking, from the very simplest to some of impact and liveways a healthier life. Launched by the more complex, cheffy I Stella have McCartney developedinon Paul,recipes Mary and 2009, my journey from the heart Wales to myand restaurant it has of been a trailblazer magazines, Odette’s in Primrose Hill, London. restaurants, hospitals, colleges, workplaces, celebrities and entire communities have all

pledged their support. In Welsh we have a word – hiraeth. It means belonging, to a place, to a person. It’s where you are from, it’s what Furthermore, every health study you’re about. We are all caretakersalmost of the land we live published in recent yearsout has of proved off. We can all do our bit and eat very well it. that

Beetroot

Mushrooms Potatoes Crab

Scallops Salmon

Paul, Stella & Mary McCartney

eating a more plant-based diet improves body weight, blood pressure and blood sugar, and shows that having at least one meat free day a week is essential for anyone wishing to enjoy a healthy life. THE MEAT FREE MONDAY COOKBOOK also proves how simple it is to eat less meat by including irresistible vegetarian menus for every week of the year — two main dishes, plus four other ideas for each meal of the day.

Chicken Beef

Cookies and Gingerbread Cake, it’s full of vibrant spring soups, inventive summer salads, appetising autumn bakes and comforting winter stews. Plus, in addition to contributions from Paul, Mary and Stella, there are recipes by celebrity and chef supporters, such as Skye Gyngell, Giorgio Locatelli, Theo Randall, Yotam Ottolenghi, Kevin Spacey and Vivienne Westwood. It really is the perfect recipe book for anyone who cares about their health, the environment and seriously delicious food.

5 brilliant ways to cook 20 great ingredients

Lamb Pork

Game

Apples

typically Nordic ingredients, with recipes grouped together in sections such as Eggs & Dairy, Fresh Fish & Shellfish,Vegetables, Fruit and Breads & Grains. From cloudberries and horseradish to halibut and reindeer, learn how traditional food is eaten for both everyday meals as well as festive occasions. With simple, seasonal dishes that bring out natural flavours at their best – including Red Herring Salad, Chicken and Asparagus Stew, Scandinavian Meatballs, Mustard, Dill and Cucumber Pickle, Root Chips, Pears in Elderberry Syrup and Spiced Rhubarb Jam – Cook Scandinavian is an invaluable reference to Nordic cooking.

herbs and ancient grains are abundant in Scandinavian cooking.

Bryn Williams High quality ingredients are the soul of cooking in the north, and

Format 250 × 210mm Extent 272pp a Scandinavian.

ISBN 978-1-85626980-3 Price £25 PLC

Chocolate Cream

Colour photography

Baking

Preserves

Camilla Plum will guide you through 100

Luscious berries, juicy fruit, fresh fish, fragrant

Cook Scandinavian will teach you to cook not as a chef, but as

Berries

Bread

BRYN’S KITCHEN

Bryn Williams

£15.99

Camilla Plum

FOREWORD BY

PAUL, MARY AND STELLA MCCARTNEY

Mackerel

Format 255 x 205mm Extent 240pp ISBN 978-0-85783369-3 Price £15.99 paperback w flaps Colour photography Tara Fisher

Packed with recipes, such as Fruity Quinoa,

Mexican Art Direction & Design : Aboud CreativeCornbread, Warm Halloumi, Apple and Radish Salad, Double Choc Crackle Photography : Jonathan Gregson

£25.00

Sole

Bryn’s Kitchen

cook scandinavian

butions from Paul, Mary and Stella ey, plus celebrity and chef supporters, kye Gyngell, Giorgio Locatelli, Yotam hi, Bruno Loubet, Theo Randall, Tom evin Spacey, Pink, Twiggy, Woody n and Vivienne Westwood

Fold 6mm

202mm

'FOR MEAT EATERS WHO CAN'T THINK HOW TO COOK WITHOUT IT, THIS WILL HELP AND INSPIRE.' THE INDEPENDENT

Bryn Williams

ryone who cares about the environment

-free, vegetarian and vegan recipes

Hinge 7mm

Bryn’s Kitchen

HE FOREWORD BY PAUL, ND STELLA MCCARTNEY

Spine Width 17mm

THE MEAT FREE MONDAY COOKBOOK

t majority of people are ntious and would want to do ng in their own lives to help secure r future for the generations that Whilst many suggestions offered uite difficult to put into practice, of one meat free day per week is ng that many people find do-able ething that, with the help of this n be achieved relatively easily.’

Hinge 7mm

COOK SCANDINAVIAN

‘Cook Scandinavian is the best on the subject, full of unexpected pleasures.’ DIANA HENRY

Camilla Plum

photography by Anne-Li Engstrom

cook scandinavian 100 essential Nordic ingredients and 250 classic recipes

Camilla Plum Format 260 x 200mm Extent 272pp ISBN 978-0-85783-309-9 Price £18.99 paperback Colour photography Anne-Li Engström

£18.99 DESIGN: KETCHUP PHOTOGRAPHY: ANNE-LI ENGSTROM

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‘For meat lovers who can’t think how to cook without it, this will help and inspire.’ – Independent

‘One of the most beautiful seasonal cookbooks.’ – BBC Good Food Magazine

DRINKING FOR CHAPS Gustav Temple

Clodagh’s Irish Kitchen A FRESH TAKE

ON TRADITIONAL FLAVOURS

‘The best on the subject.’ – Diana Henry Winner of a Gourmand World Cookbook Award

CLODAGH’S IRISH KITCHEN

Format 229 x 164mm

Clodagh McKenna

Extent 176pp

Format 234 × 189mm

ISBN 978-0-85783-

Extent 256pp

& Olly Smith

299-3 Price £14.99 PLC Colour photography Peter Cassidy Rights World

Clodagh McKenna

ISBN 978-0-85783282-5 Price £19.99 PLC Colour photography Tara Fisher Rights World

‘Fascinating, especially as I pop up all over the pages!’ – Roger Moore

‘A beautifully shot, modern and sophisticated look at contemporary Irish cuisine.’ – The Irish Times

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ITALY FOR THE GOURMET TRAVELLER

THE GREAT DOMAINES OF BURGUNDY

Remington Norman & Charles Taylor

Fred Plotkin Format 234 × 156mm Extent 726pp ISBN 978-0-85783-238-2 Price £16.99 paperback Maps and B/W photography Rights UK & Common-

Format 285 x 126mm Extent 288pp ISBN 978-1-85626-812-7 Price £40 paperback Maps, vineyard charts and colour photography

wealth (ex. Canada)

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‘An outstanding book.’ – Philippa Davenport, Financial Times

THE PERFECTLY TOSSED SALAD Mindy Fox Format 240 × 210mm Extent 176pp ISBN 978-0-85783042-5 Price £15.99 paperback/ flaps Colour photography Ellen Silverman Rights World

‘The finest book on Burgundy I have ever seen’ – Philip White

AROUND THE WORLD IN SAL ADS Katie & Giancarlo Caldesi Format 260 x 200mm Extent 208pp ISBN 978-0-85783302-0 Price £16.99 flexi Colour photography Helen Cathcart Rights World

‘Light, tasty and endlessly versatile.’ – Hello!

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‘Move over iceberg lettuce, there’s a globe full of ingredients to explore and discover.’ – Food & Travel Magazine

THE ITALIAN COOKERY COURSE Katie Caldesi Format 250 × 210mm Extent 512pp ISBN 978-0-85783174-3 Price £19.99 flexi Colour photography Lisa Linder Rights World

‘A fascinating read ... full of things that you really do want to cook.’ – The Times

THE ITALIAN DIET

BUONISSIMO!

GINO’S PASTA Gino D’Acampo

Gino D’Acampo Intro by Juliette Kellow BSc RD

Gino D’Acampo Format 255 × 205mm

Format 255 × 205mm

Extent 176pp

Extent 208pp

ISBN 978-0-85783-

Format 234 × 189mm

221-4

211-5

Extent 192pp

Price £14.99 paper-

Price £16.99 paper-

ISBN 978-0-85783-236-8

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Colour photography

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Kate Whitaker

Colour photography

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‘Tantalising recipes [...] enjoyed with a clear conscience.’ – YOU Magazine

L A DOLCE DIET Gino D’Acampo

‘A real treat.’ – Taste Italia

FANTASTICO! Gino D’Acampo Format 255 × 205mm

‘Delicious dishes from the king of Italian cookery.’ – Best

PRONTO! Gino D’Acampo Format 255 × 205mm

Format 234 × 189mm

Extent 176pp

Extent 192pp

Extent 224pp

ISBN 978-0-85783-

151-4

098-2

425-6

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Peter Cassidy

Matt Russell

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‘This collection of delicious recipes and simple exercises will leave you in denial that you are denying yourself.’ – The Bookseller

Winner of a Gourmand World Cookbook Award for Best Italian Cuisine Cookbook

‘Gino brings informality and endearing enthusiasm to recipes.’ – Daily Mail

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GOOSE FAT & GARLIC

TAPAS

Jeanne Strang

Carlos Horrillo and Patrick Morcas

Format 234 × 156mm

Format 240 × 210mm

Extent 368pp

Extent 176pp

ISBN 978-0-85783-

ISBN 978-1-85626-

206-1

950-6

Price £14.99 paperback

B/W illustrations

Colour photography

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‘Fresh food and an unpretentious style.’ – Michael Palin

‘This eloquent, skillful book describes an often rustic, vibrant part of France.’ – New York Times

S PA N I S H F L AVOU R S

s favourite regional at you can recreate rt of his cooking. He odern interpretations,

ted ingredients, ishes.’ Telegraph

and Pizarro in London. o a warmer, slower arro.’ The Times

JosÉ piZarro S PA N I S H F L AVO U R S

restaurant in books, Seasonal

stunning dishes inspired by the regional ingredients of spain

‘José is one of a handful of people who have made London into one of the best places in the world to eat Spanish food.’ Rick Stein

SPANISH FL AVOURS José Pizarro

SEASONAL SPANISH FOOD

Format 250 × 210mm

José Pizarro

Extent 240pp

Format 250 × 207mm

Leticia Moreinos Schwartz

ISBN 978-0-85783-

Extent 240pp

Format 240 × 210mm

465-0

ISBN 978-0-85783-

Extent 192pp

Price £16.99 paper-

084-5

ISBN 978-0-85783-

back

Price £15.99 paper-

208-5

Colour photography

back

Price £19.99 hardback

Emma Lee

Colour photography

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Emma Lee

Kate Sears

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‘José is one of a handful of people who have made London into one of the best places in the world to eat Spanish food’ – Rick Stein

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RIO DE JANEIRO THE COOKBOOK

‘Pizarro’s cooking captures pure Spanish cooking.’ – Mark Hix

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‘With the Rio Olympics fast approaching, Brazilian fare is set to become very popular.’ – Daily Telegraph

ST YLISH THAI IN MINUTES

50 great curries of thailand vatcharin bhumichitr

Vatcharin Bhumichitr

Format 195 × 195mm Extent 160pp ISBN 978-0-85783017-3 Price £9.99 paperback

‘Fabulous dishes to put together quickly and easily’ BBC Good Food Magazine

Colour photography Martin Brigdale Rights World

‘Good-looking and tasty Thai meals that you can dish up in 30 minutes.’ – Observer Food Monthly

50 GREAT CURRIES OF INDIA

Camellia Panjabi Format 275 × 220mm Extent 192pp ISBN 978-0-85783003-6 Price £15.99 paperback with free DVD Colour photography Peter Knab & Simon Smith

Format 198 × 154mm Extent 192pp ISBN 978-0-85783290-0 Price £10.99 paperback Colour photography Martin Brigdale Rights World

‘Fabulous dishes to put together quickly and easily.’ – BBC Good Food Magazine

Also available in mini format:

THE JAPANESE KITCHEN

Format 198 × 154mm Extent 224pp ISBN 978-1-85626546-1 Price £10.99 paperback

Kimiko Barber

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Format 260 × 200mm Extent 240pp ISBN 978-1-85626970-4 Price £15.99 paperback Colour photography Martin Brigdale Rights World

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Sales of more than 1.5 million copies. The 50 Great series has been translated into 9 languages

50 GREAT CURRIES OF THAIL AND

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

‘Elegant and beautifully illustrated.’ – Daily Telegraph

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Pizza img (lowres)

front cover img (lowres) 15 mm

THE INDIAN COOKERY COURSE

Over 130 quick, easy and satisfying recipes from Crispy Pancetta on Coconut Almond Bread and Spicy Courgette and Quinoa Pilaf, to Thai Seabream Curry and Apple and Blueberry Frittata. A healthy approach to balanced eating without depriving yourself

Monisha Bharadwaj Extent 240pp ISBN 978-0-85783-

NIgELLA LAwsoN

Monisha Bharadwaj annie bell has a Master of Science degree in Human Nutrition. She began her career as a chef, before becoming the cookery writer for Vogue, and then food writer on the Independent. She has been principal cookery writer on the Mail on Sunday’s YOU Magazine for the last 20 years. Annie Bell’s previous cookbooks include the Gorgeous series, Soup Glorious Soup, The Camping Cookbook, The Picnic Cookbook, Annie Bell’s Baking Bible, Low Carb Revolution, How To Cook and The Modern Dairy.

163-7 Price £15.99 paper-

Format 250x210mm Extent 496pp ISBN 978-0-85783328-0

Design: Two Associates Photography: Con Poulos

Kyle Books www.kylebooks.co.uk

UK £16.99 | US $19.99 | CAN $21.99

ISBN 978-0-85783-435-5

Price £30 PLC

212 mm

LOW CARB EXPRESS

6 mm

94 mm

LOW CARB EXPRESS

Title: Low Carb Express Author: Melanie Jones Date: 01/02/18

Reducing your carbohydrate intake is a proven method to lose weight, but it needn’t mean deprivation or denial. Award-winning food writing and author of Low Carb Express

TPS: 210 x 250 mm Spine: 15 mm Format: Paper back with flaps No of Colours: 4 Prints as: CMYK Finish: Matt Laminate Cover Stock: 128gsm Matt Art

Annie Bell offers a speedy take on this popular way of eating. With over 130 brilliant new recipes revolving around fresh, seasonal

Annie Bell

ingredients, Annie offers the answer to anyone looking for flavoursome, satisfying food on a low carb diet, with each dish taking just

30 minutes or less to make. Dishes include healthy yet indulgent savoury options such as Smoked Ham and Camembert Muffins,

Format 250 × 210mm David Eldridge

Thai Curried Chicken Soup, Pizza Omelette

david@twoassociates.co.uk

with Mozzarella and Chorizo and Spicy Fried

02088769463

Chicken as well as plenty of nutritious and

twoassociates

treaty sweets including Baked Apple Custard

Extent 192pp

Cakes, Apple and Blueberry Frittata,

Raspberry Coconut Ice Cream and Chocolate, Date and Orange Mousse.

250 mm

Format 260 × 200mm

‘Whatever book Annie Bell writes is always sure to contain recipes I want to cook.’

LOW CARB EXPRESS ANNIE BELL

THE INDIAN KITCHEN

proof 2

With chapters separated into Breads,

ISBN 978-0-85783-

Pancakes, Muffins and Crackers; Dipping

and Dolloping; Soups, Stews and Smoothies; Eggs and Fritters; Noodles, Pasta and Pilafs; Protein Pots; Skinny Protein; Pinchos and

Nibbles; Very Veggie and Sweet Satisfation

435-5

there is something in Low Carb Express for every occasion – a quick supper, an evening of entertaining, or something to comfort and sooth. With nutritional analysis of each recipe,

CUT THE CARBS WITH 130 DELICIOUSLY HEALTHY RECIPES

ANNIE BELL

Price £14.99 paper-

it couldn’t be easier to adopt a low carb diet easily and seamlessly into everyday life.

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Colour photography

Gareth Morgans

Con Poulos

Julie Dixon

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Shortlisted for an André Simon Food Book Award

WAGAMAMA WAYS WITH NOODLES

THE MODERN DAIRY

Hugo Arnold

Format 250 x 210mm

Format 255 × 205mm

Extent 192pp

ISBN 978-0-85783-

ISBN 978-1-85626-646-8

358-7

Price £15.99 paperback/

Price £16.99

flaps

paperback/flaps

Winner of a Gourmand World Cookbook Award, Sales of over 250,000

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‘Whatever book Annie Bell writes is always sure to contain recipes I want to cook.’ – Nigella Lawson

THE WAGAMAMA COOKBOOK Format 255 × 205mm Extent 192pp ISBN 978-1-85626649-9 Price £16.99 paperback/flaps with free DVD Photography Deirdre Rooney Rights World

‘Packed with vibrant photos, guides to menu planning...step-by-step guides to everything... and more than 300 recipes’ – Metro

Photography Ditte Isager Rights World

‘Delicious and uncomplicated recipes.’ – Observer Food Monthly

Annie Bell

Colour photography Con Poulos Rights World

‘Annie Bell is a bright light among Britain’s food writers’ – Nigel Slater

THE PICNIC COOKBOOK

LOW CARB REVOLUTION

HOW TO COOK Annie Bell

Annie Bell

Format 234 × 189mm

Format 250 × 210mm

Extent 176pp

Extent 224pp

Extent 320pp

ISBN 978-0-85783-

024-1

182-8

242-9

Price £15.99 paper-

Price £16.99

Price £25 hardback

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paperback/flaps

Colour photography

Jonathan Bell

Dan Jones

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‘The queen of outdoor cooking.’ – Sheila Dillon, BBC Food Programme

THE CAMPING COOKBOOK

Sales of more than 60,000 copies

Format 250 x 210mm

Nassima Rothacker Rights World

‘Whatever book Annie writes is always sure to contain recipes I want to cook.’ – Nigella Lawson

SWEET THINGS

Format 198 × 154mm

SUMMER BERRIES & AUTUMN FRUITS

Extent 176pp

Annie Rigg

Extent 176pp

Format 260 × 200mm

ISBN 978-0-85783-

257-3

Extent 208pp

180-4

Price £10.99 paperback

ISBN 978-0-85783-423-2

Price £16.99 PLC

Colour photography

Price £16.99 paperback

Colour photography

Jonathan Bell

Colour photography

Tara Fisher

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Tara Fisher

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Annie Bell

ISBN 978-0-85783-

Annie Rigg Format 234 × 189mm

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‘This year’s best alfresco food guide.’ – Rose Prince, Daily Telegraph

‘This beautifully produced book will carry you across the productive months of the year’ – Sunday Express

‘The dishes come with fail-safe instructions that will ensure success.’ – Great British Food

BACK L I ST

a delicious feast of fuss.

BREAD

‘An inspiring coach.’

to-follow recipes with ography.

ns, so you can really your bread making.

r Nick Malgieri as your o the kitchen with this ees even your earliest ccessful.

Format 255 × 225mm

Nick Malgieri’s

ISBN 978-0-85783288-7

Richard’s first book Dough was winner of the Guild of Food Writers’ Award for Best First Book, the Julia Child Award for First Book, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award. It was also shortlisted for the André Simon Award and the Glenfiddich Food & Drink Awards. He has since written Cook – drawing on his teaching experiences at The Bertinet Kitchen.

Price £16.99 paper-

over 60 breads, £16.99

Richard demonstrates at food festivals and shows around the UK and appears regularly on radio and television. Through his consultancy business, Dough Co., he advises supermarkets, food manufacturers and other food businesses.

back

rolls and cakes plus delicious

Colour photography

recipes using them Cover photography by Romulo Yanes Kyle Books www.kylebooks.com

29/10/14 11:00 AM

www.bertinet.com Photography by Jean Cazals Kyle Books www.kylebooks.com

Extent 160pp

From sourdough, spelt and rye bread to ciabatta, bagels and brioche

ISBN 978-0-85783-

‘The master of French breadmaking.’ Sainsbury’s magazine

‘Master baker Richard Bertinet reveals how you can become an artisan bread maker at home.’ Food & Travel

Price £16.99 paper-

‘This book will be a great help if you want to make your own sourdough, brioche, baguettes, ciabatta or bagels. The recipes are clearly laid out and the pictures are helpful and beautiful at the same time.’ Independent Magazine

back with free DVD

Colour photography

Format 255 × 225mm

Richard also provides imaginative recipes using different flours and ingredients that will soon become favourites in your breadmaking repertoire. Make bagels or pretzels to liven up your lunch or experiment with Cabernet grape flour to create mini baguettes – the perfect companion to a plate of cheese and ham.

‘The Brittany-born baker Richard Bertinet has yeast in his soul.’ Independent

‘Lovely photographs, clear and concise text, and an evident passion guide you through one interesting loaf after another.’ Food and Wine

Richard Bertinet

Make a beautiful loaf using the sourdough technique, which gets better day after day, then use Richard’s helpful leftover recipes so none of your work will go to waste. Present family and friends with home-made brioche and croissants – the smell wafting around the kitchen – to really impress them. (And don’t worry, you don’t have to get up in the middle of the night to create them, you can easily freeze them – just one of the invaluable tips Richard imparts throughout the book.)

Extent 160pp

ISBN 978-1-85626762-5

CRUST

In Crust, award-winning author Richard Bertinet continues the revolutionary and simple approach to breadmaking that won him so many accolades for his first book Dough, but this time he delves deeper into dough, de-mystifying the more gourmet and exciting breads so that you can bake them at home with ease and confidence.

108-8

These inspirational recipes are complemented by sublime photography from Jean Cazals of both the finished shots and step-by-steps to help you along the way. And with an additional DVD of Richard divulging tips and techniques that make his style of breadmaking so easy and enjoyable, you will be rushing to the kitchen to start your adventure.

Price £16.99 paper-

Richard Bertinet BBC Radio 4 Food Champion of the Year

‘Sweet treats filled with memories, from the man who saved bread-making from being scary.’ YOU magazine

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Jean Cazals

Rights World

copies sold.

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

PASTRY PERFECTION

Winner of a Gourmand World Cookbook Award

PATISSERIE MADE SIMPLE

Nick Malgieri

Edd Kimber

Format 255 × 225mm

Format 280 × 200mm

Extent 240pp

Extent 192pp

ISBN 978-0-85783-

144-6

427-0

Price £19.99 PLC

Price £16.99 paperback

Colour photography

Romulo Yanes Rights World

‘Cooks eager to stretch their skills will find Mr Malgieri an inspiring coach.’ The New York Times on Bake!

BACK L I ST

Format 255 × 225mm

CRUST

Romulo Yanes

Bestselling author – more than 500,000

Dough, Richard’s first book, was winner of the Guild of Food Writers’ Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award.

Richard Bertinet

bread

Extent 240pp

DOUGH

CRUST

Nick Malgieri’s

buns from around the world, baked in a variety of dishes, ddings and ice cream.

Trained as a baker in Brittany, Richard Bertinet came to the UK in the late 1980s where he worked in a variety of roles including re-launching and running the Beaulieu Village Bakery in Hampshire. He also headed up the kitchens at several pubs and hotels including the Silver Plough in Wiltshire which, in 1990, was awarded the Egon Ronay Pub of the Year award. In 2005 Richard opened The Bertinet Kitchen, his cookery school in Bath. People travel from all over the world for his classes. He launched The Bertinet Bakery in 2010, adding a new bakery shop and café in Bath at the beginning of 2012.

Nick Malgieri

– The New York Times

-step to sourdough breads y of sweet breads.

Laura Edwards Rights World

‘The book manages to present [classics] in ways that breathe new life into the old standbys.’ – New York Times

RAINBOW BAKES

GINGERBREAD WONDERLAND

Mima Sinclair

MUG CAKES Mima Sinclair

Mima Sinclair

Format 200 × 154mm

Format 200 x 154mm

Extent 112pp

Extent 96pp

Extent 112pp

ISBN 978-0-85783-

389-1

267-2

320-4

Price £9.99 PLC

Price £8.99 PLC

Colour photography

Danielle Wood

Tara Fisher

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‘This recipe extravaganza combines the bizzare, the ridiculous and absolute genius.’ – Great British Food

‘Inspired.’ – Waitrose Kitchen

CUPCAKES FROM THE PRIMROSE BAKERY

MELT IT Becks Wilkinson Format 180 x 135mm Extent 64pp

Martha Swift and Lisa Thomas

ISBN 978-0-85783451-5

Format 240 × 220mm Extent 144pp ISBN 978-1-85626847-9 Price £14.99 PLC Colour photography Yuki Sugiura

Price £8.99 PLC Colour photography Tom Regester Rights World

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This title is shaped like a piece of bread

‘I defy you to find a better cupcake.’ – Jude Law

Sales of over 400,000

MONTEZUMA’S CHOCOL ATE COOKBOOK Simon and Helen Pattinson Format 280 × 170mm Extent 176pp ISBN 978-0-85783241-2 Price £16.99 PLC Colour photography Clare Winfield Rights World

‘Fashionably organic, amusingly packaged and of exceptionally high quality.’ – Elle

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‘ T HE W O MA N W HO W ILL M A K E YO U WA NT T O G O G L U T E N F RE E . ’ The Times

G L U T E N F R E E , N AT U R A L LY CAROLINE BYRON

If you thought going gluten free meant no more breads, cakes, cookies, pastries or pasta – think again. Whether you just want to cut down on gluten, are coeliac or gluten intolerant – this is the book for you. Packed with fun and easy recipes from around the world, trained chef Caroline Byron has done all the hard work so you don’t have to. Caroline learnt her craft at the International Culinary Centre in New York and worked as a pastry chef. Going gluten free after catching Lyme disease, the former model has a passion for creating delicious recipes and has developed her very own gluten-free versions of all-time favourites, including melting mac and cheese, fabulously crispy pizza, flaky apple pie, crusty baguette, oh-so-moist chocolate cake and delectable pastries. The book offers 101 recipes for meals on your own and small kitchen suppers as well as larger gatherings for friends and family. Packed with lots of kitchen basics and a useful gluten-free flour glossary, Caroline has created a range of balanced, healthy recipes from soups and salads to tasty bakes. With Caroline as your guide, at last you can have your gluten-free cake – and eat it.

101 simple and delicious recipes

C A R O L I N E BY R O N

GLUTEN FREE, N AT U R A L LY

BEAT YOUR BLOAT

Caroline Byron

Maeve Madden

Format 246 × 189mm

Format 235 × 190mm Extent 224pp ISBN 978-0-85783489-8 Price £14.99 paperback/flaps Colour photography Tamin Jones & Claire Pepper

Extent 192pp ISBN 978-0-85783459-1 Price £18.99 PLC Colour photography

Design: HART STUDIO Photography: Clare Winfield Kyle Books www.kylebooks.co.uk

GLUTEN-FREE, NATURALLY

£18.99

Claire Winfield Rights World

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‘The woman who will make you want to go gluten- free.’– The Times

RESET YOUR GUT

‘If you’re into fittness, you likely follow Maeve Madden.’ – Irish Independent

GO WITH YOUR GUT

Format 235 x 190mm

Format 234 × 189mm Extent 192pp ISBN 978-0-85783321-1 Price £14.99 paperback/flaps Colour photography Ellen Silverman Rights World

Extent 192pp ISBN 978-0-85783434-8 Price £16.99 paperback/flaps

For 20 years, Hanna Sillitoe suffered from psoriasis, eczema and acne. They dominated her life and shattered her confidence. When her doctor told her the only remaining treatment was chemotherapy, she began her own research and completely changed her diet, with dramatic results. Now free from all skin complaints, Hanna is sharing her secret. Her programme begins with a juice cleanse, then moves onto delicious, skin-loving meals, including Immunity Ramen, Beet Burgers, Cheese-less sauce and even Clean Tiramisu. There is also a selection of homemade beauty products, such as Avocado and Honey Facemask and Rosemary and Lemon Salt Scrub. So if you are searching for a healthy, natural way to a beautifully clear complexion, follow Hanna’s recipe for good health and clear skin.

Ellen Silverman Rights World

‘She’s no Gwyneth-style self-punisher...Her philosophy is: Getting healthy and losing weight without giving up your life.’ –The Daily Mail

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‘Robyn loves to cook and eat. Her philosophy is: getting healthy and losing weight without giving up your life.’ – Daily Express

Extent 192pp

HANNA SIllIToe Creator of My Goodness

ISBN 978-0-85783392-1 Price £18.99 PLC Colour photography

HANNA SIllIToe

Joanna Henderson

‘Very inspiring, informative and helpful with nutritious, easy-to-follow recipes to make you beam from the inside out.’ – lucy Bee

Photography: Joanna Henderson Design: Tania Gomes Kyle Books www.kylebooks.co.uk

RADIANT latest cover.indd 1

Format 234 × 189mm

Recipes to heal your skin from within

£18.99

Colour photography

Hanna Sillitoe

RADIANT

Recipes to heal your skin from within

Robin Youkilis

RADIANT

Robyn Youkilis

RADIANT

Untitled-1 1

Rights World 22/09/2016 12:16

28/09/2016 17:29

‘Nurture your body from the inside out and you’ll be glowing in no time.’ – Women Fitness

and all-out wow, these salads avour meals.

SKINNY

Kathryn Bruton

Let Kathryn Bruton skinny up your soup with 80 delicious recipes using fresh, healthy ingredients that revitalise and nourish your body, mind and soul. Her soups are small on calories, but big on nutrients and full of flavour, including: • Vegetarian, vegan, gluten-free and dairy-free options • 15-minute soups for when you’re short on time

• Smooth soups, chilled soups, broths and consommés • Superfood soups for an extra health boost • Low-calorie sides and breakfast bowls

Whether you want something warming and comforting, invigorating and revitalising, or wholesome and satisfying, there’s a recipe for you.

80 flavour-packed recipes of less than 300 calories

SKINNY SOUPS

Sophie Michell is Executive Chef at Pont St restaurant,

Belgraves Hotel. She is one of four top female British chefs collaborating on

The Gorgeous Kitchen at

Heathrow and is a familiar

face on television. This is

They say you should never trust a skinny chef – but what if she held the secret to losing weight without compromising on foodie pleasure?

The recipes Sophie shares here have helped her to lose weight despite

spending all day, every day, surrounded by food. Their carefully planned

combinations of essential proteins and nutrients will leave you full of energy,

a breakfast of avocado and chipotle frittata, a dinner of slow-roasted spiced coconut

Sophie Michell

As seen on TV

chef on a diet

Format 234 x 189mm Extent 192pp ISBN 978-0-85783-349-5 Price £14.99 flexi Colour photography David Loftus Rights World

E A T W E L L , L O S E W E I G H T, L O O K G R E A T

pork lettuce wraps, and treat yourself to a slice

of hazelnut and dark chocolate cake. With everything from simple smoothies to impressive yet

achievable mains, this diet allows you to really embrace your love of food. So focus on flavour and enjoyment instead of calorie counting, and diet like a chef.

Sophie Michell

Kathryn Bruton

Format 229 x 164mm Extent 160pp ISBN 978-0-85783-300-6 Price £14.99 flexi Colour photography Laura Edwards Rights World

with your taste buds satisfied and your body slimmer. Enjoy

80 flavour-packed recipes of less than 300 calories

CHEF ON A DIET

Kathryn Bruton

her sixth cookbook.

Kathryn Bruton

Format 229 x 164mm Extent 160pp ISBN 978-0-85783-368-6 Price £14.99 flexi Colour photography Laura Edwards Rights World

SKINNY SOUPS chef on a diet

SALADS

SKINNY SAL ADS

‘Totally delicious – I could eat these soups forever.’ Rachel Allen

SKINNY SOUPS

megranate salad from the Simple e Spice Chicken Lettuce Wraps from rning with the Fruit chapter’s Roast . Each is less than 300 calories per cked with flavour.

SKINNY SALADS

to an inventive Caesar Salad with sugary, heavy dressings and banishes rient-packed ingredients. There are y-free options, plus recipes for condiments and pickles.

£14.99 Photography by David Loftus Design by Heidi Baker

£14.99 Design by Louise Leffler Photography by Laura Edwards Kyle Books www.kylebooks.co.uk

£14.99 Design by Louise Leffler Photography by Laura Edwards Kyle Books www.kylebooks.com

Kathryn Bruton

Kyle Books www.kylebooks.co.uk

Kathryn Bruton Chef on a Diet cover corrected.indd 1

22/01/2016 12:58

05/01/2017 17:15

‘Kathryn Bruton has devised delicious low-cal food, but if you re not cutting back, just double the serving’ – The Times

THE PALEO DIET

‘Totally delicious – I could eat these soups forever.’ – Rachel Allen

‘If you are trying to make healthier choices, you’ll absolutely love...this.’ – Reveal

JUICE

Daniel Green

PALEO MONDAY TO FRIDAY

Format 234 × 189mm

Daniel Green

Extent 192pp

Extent 176pp

Format 234 × 189mm Extent 160pp ISBN 978-0-85783322-8 Price £14.99 paperback/flaps Colour photography Peter Cassidy Rights World

ISBN 978-0-85783227-6 Price £14.99 paperback/flaps Colour photography Clare Winfield Rights World

Sales of over 150,000 copies

‘If you’re tempted to try the Paleo Diet this is a great way to learn how to fit it into your daily routine.’ – BBC Easy Cook

Liz Earle Format 229 × 164mm ISBN 978-0-85783273-3 Price £14.99 flexi Colour photography Georgia Glynn Smith and Patrick Drummond Rights World

‘Juice by natural skincare guru Liz Earle is a fab place to start for delicious and nutritious recipes.’ – Metro

BACK L I ST

Nadia Sawalha’s Little BlackDIET DressNadia Diet Sawalha LITTLE BLACK DRESS

Nadia Sawalha

Dress!

adia’s hes. inner, re are and plans ns when fast.

Little Black Dress Diet

LITTLE BL ACK DRESS DIET

GREEDY GIRL’S DIET

Nadia Sawalha

GREEDY GIRL’S DIET SECOND HELPINGS

Format 229 × 164mm

Nadia Sawalha

Extent 192pp

ISBN 978-0-85783-

355-6

089-0

Price £14.99 flexi

Price £14.99 PLC

Colour photography

Maja Smend

Keiko Oikawa

Rights World

Format 229 × 164mm Extent 208pp ISBN 978-0-85783215-3 Price £14.99 PLC Colour photography Nicky Johnston and Gavin Kingcome Rights World

18/08/2016 15:43

‘Want to get into that LBD the tasty way? Nadia Sawalha can help with her selection of healthy, but delicious recipes.’ – Best

LO O K G O O D O N T H E B E AC H ? THE

THE BIKINI PROMISE

THE

W H AT WO M A N D O E S N ’ T WA N T TO

Sally Bee

Nothing feels or looks more beautiful than good health, and Sally Bee’s The Bikini Promise is all about what you should eat rather than what you shouldn’t. Everyone is different, and Sally isn’t offering a one-size-ﬁts-all plan. Instead, she gives you the tools to make your own healthy decisions, including: • recipes that are cost effective and quick – perfect for everyone with busy lives • dishes that cut out chemicals, ﬁzzy drinks and alcohol and focus on fresh,

SALLY BEE

unprocessed ingredients • helpful hints on how to keep motivated – including her Six Steps to Stay on Track • advice on changing your approach to shopping and cooking

S HAPE UP F O R S UM M ER 1 00 DEL I CI OUSLY H E A LT H Y R ECI PES

• simple ideas to include exercise in your life and increase movement

All of which allow you to take control of your life so you can safely and sustainably lose your excess weight and keep it off forever!

SALLY BEE

£14.99

‘[These] recipes are good for your waistline and taste delicious.’ – Best Sales of over 70,000 copies

AS SEEN ON ITV’S

Front cover photography: Dogan Halil and Shutterstock Back cover photography: Clare Winﬁeld Kyle Books www.kylebooks.com

THE 2-MEAL DAY Max Lowery

Format 229 × 164mm

Format 234 × 189mm

Extent 176pp

Extent 192pp

ISBN 978-0-85783-

ISBN 978-0-85783-429-4

311-2

Price £14.99 paperback

Price £14.99 paper-

Colour photography

back/flaps

Kate Whitaker &

Colour photography Clare Winfield

PLC Bikini Promise CC V2.indd 1

‘Tasty, figure-friendly recipes.’ – Daily Express

Michelle Beatty Rights World

16/04/2015 12:54

Rights World

In 2014 Sally Bee presented The Brazilian Bikini Diet plan on ITV’s Lorraine, offering nutritional advice and recipes

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‘I love the 2-Meal Day! I feel healthy, happy and full of energy’ – Suki Waterhouse

22.5 mm

Phil Vickery’s

Ghillie James

cookies – in fact, everything you thought you might never enjoy again – and range from Multiseed Bread Rolls, Soft Brioche, Leek & Gruyère Quiche, Easy Pad Thai Noodles, Farfalle with Ham, Peas & Basil, Chocolate Mousse Tart, Sweet Ricotta Doughnuts,

277-1

Pancakes with Buttery Pears, Almonds & Orange to Maple & Pecan Cookie Creams. Guaranteed to ensure that your mealtimes remain one of life’s great pleasures, it’s a

Price £15.99 paper-

must-have for anyone wanting to avoid gluten.

back Colour photography Alicia Taylor

In association with Coeliac UK

175 recipes that will revolutionise your diet

Phil Vickery with Bea Harling BSc

Ultimate

DIABETES Cookbook Delicious recipes to help you achieve a healthy balanced diet

One of Britain’s best-loved TV chefs has partnered with leading charity

achieve a healthy, balanced diet without sacrificing the pleasure of food.

The key to successfully changing the way you eat and managing diabetes

is having a proper understanding of your condition. With this in mind, each

recipe is accompanied by nutritional analysis, traffic light labelling and useful

information about food groups and ingredients, equipping you with everything

£19.99 Design Ketchup Photography Sean Calitz Kyle Books www.kylebooks.co.uk

needed to make the right choices.

with Bea Harling BSc

With tempting recipes such as Lacy Pancakes with Zesty Lemon Yogurt, meltingly tender Slow Roast Lamb with Apricots and spicy Chicken Fajitas with Salsa, they are dishes that the whole family can enjoy.

Rights World

‘[A] writer who is informed, inquisitive and instructive, and a cook who is creative and accessible.’ – Daily Mail

PHIL VICKERY’S

Diabetes UK to create this fantastic collection of recipes that will help you

£19.99 Design Ketchup Photography Kate Whitaker Kyle Books www.kylebooks.co.uk

PLC EGF Final Alta.indd 1

Format 255 x 205mm Extent 256pp ISBN 978-0-85783-284-9 Price £25 PLC Colour photography Kate Whitaker Rights World

COOKBOOK

ISBN 978-0-85783-

They include pizza, pies, pasta, pancakes, waffles, tortillas, breads, biscuits, cakes and

Phil Vickery’s essential gluten-free

Being diagnosed with coeliac disease or gluten intolerance shouldn’t mean the end of

exciting food, as the 175 delicious recipes in Phil Vickery’s Essential Gluten Free prove.

PHIL VICKERY’S ESSENTIAL GLUTEN-FREE

Ultimate DIABETES

Format 246 × 189mm Extent 176pp

in association with coeliac uk

essential gluten-free

PHIL VICKERY’S

ASIA LIGHT

22/02/2016 11:04

‘Chef Phil Vickery proves leaving out the wheat can actually make some recipes better.’ – Delicious

WITH

BEA HARLING BSc

PHIL VICKERY’S ULTIMATE DIABETES COOKBOOK In association with Diabetes UK

Phil Vickery with Bea Harling BSc Format 255 x 205mm Extent 208pp ISBN 978-0-85783-407-2 Price £25 PLC Colour photography Sean Calitz Rights World

‘Phil Vickery is not only a talented chef, but something rarer still, a sensible and sensitive one.’ – The Independent

SERIOUSLY GOOD! GLUTENFREE COOKING FOR KIDS

SERIOUSLY GOOD! GLUTENFREE BAKING

Phil Vickery

In association with Coeliac UK

Phil Vickery

Format 255 x 205mm Extent 192pp ISBN 978-0-85783-315-0 Price £16.99 paperback/ flaps, revised edition Colour photography Steve Lee Rights World

Format 255 × 205mm Extent 160pp ISBN 978-0-85783-055-5 Price £14.99 paperback/ flaps Colour photography Kate Whitaker

SERIOUSLY GOOD! GLUTENFREE COOKING In association with Coeliac UK

‘If someone you know has a gluten intolerance, this book should get a place on your bookshelf.’ – BBC Good Food

Phil Vickery

In association with Coeliac UK

Format 255 x 205mm Extent 176pp ISBN 978-0-85783-279-5 Price £19.99 PLC Colour photography Clare Winfield Rights World

Rights World

‘Phil Vickery is not only a talented chef, but something rarer still, a sensible and sensitive one.’ – Independent

‘All so delicious, you’d never guess they were gluten-free.’ – The Bookseller

BACK L I ST

r. Such news is life changing, al and physical challenges, ability to taste and swallow, em works. The Royal Marsden port and nourish you during althy recipes divided into n a form that is easier to eat) rage a balanced diet). There ariations and tips.

by Dr Clare Shaw PhD RD, orld-leading cancer centre ion and research. They are – to share, so you don’t have aving you time and money.

valuable in helping people e Royal Marsden Cancer enjoyable, as well as upport.

The Royal Marsden CANCER COOK BOOK

fs and food writers, wson, Ruth Rogers

The Royal Marsden

CANCER COOKBOOK

Smith

Nutritious recipes for during and after cancer treatment, to share with friends and family Introduction and edited by Dr Clare Shaw PhD RD Consultant Dietitian at The Royal Marsden NHS Foundation Trust Photography by Georgia Glynn Smith

18/12/2014 18:01

THE ROYAL MARSDEN CANCER COOKBOOK

THE ESSENTIAL DIABETES COOKBOOK

THE DIABETES WEIGHT LOSS DIET

In association with Diabetes UK

Dr Clare Shaw PhD

Antony Worrall Thompson & Louise Blair BSc Format 255 × 225mm Extent 288pp ISBN 978-0-85783-379-2 Price £18.99 pb/flaps Colour photography Jonathan Gregson Rights World

Antony Worrall Thompson, Azmina Govindji RD and Jane Suthering

Format 234 × 189mm Extent 144pp ISBN 978-1-85626-644-4 Price £14.99 PLC Colour photography Steve Baxter Rights World

In association with The Royal Marsden NHS Foundation Trust Format 250 × 210mm Extent 240pp ISBN 978-0-85783-232-0 Price £19.99 PLC Colour photography Georgia Glynn Smith

Rights World

‘Essential reading for anyone affected by cancer.’ – Xanthe Clay, Telegraph Weekend

HEALTHY EATING FOR LOWER CHOLESTEROL

HEALTHY DAIRY-FREE EATING

In association with DRWF

In association with H.E.A.R.T. UK

In association with Allergy UK

Format 220 × 210mm Extent 144pp ISBN 978-0-85783-295-5 Price £14.99 pb/flaps Colour photography Steve Lee Rights World

‘These delicious, diabetic-friendly recipes from chef Antony Worrall Thompson will ensure you keep things in balance.’ – Healthy

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‘A healthy coobook for diabetics and their families’ – BBC Good Food Magazine

HEALTHY EATING FOR DIABETES Antony Worrall Thompson & Azmina Govinji

‘In this book nutritious food equates to appetising food.’ – Yorkshire Post

Daniel Green & Catherine Collins RD Format 220 × 210mm Extent 144pp ISBN 978-1-85626-867-7 Price £14.99 pb/flaps Colour photography Lis Parsons

Mini C & Tanya Carr RD

Format 220 × 210mm Extent 144pp ISBN 978-1-85626876-9 Price £14.99 pb/flaps Colour photography Martin Brigdale Rights World

Rights World

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

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

HEALTHY GLUTEN-FREE EATING In association with Coeliac UK

Darina Allen & Rosemary Kearney Format 220 × 210mm Extent 160pp ISBN 978-1-85626-875-2 Price £14.99 pb/flaps Colour photography Will Heap Rights World

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

HeaLtHY eatinG

to reduce the risk of

Dementia

in association with

100 fantastic recipes based on extensive, in-depth research

Margaret rayMan, Vanessa ridland, Katie sharpe & patsy Westcott

HEALTHY EATING FOR IBS In association with the IBS Research Appeal

Sophie Baimbridge & Erica Jankovich RD Format 220 × 210mm Extent 144pp ISBN 978-1-85626-875-2 Price £12.99 pb/flaps Colour photography Tara Fisher Rights World

‘A delicious way to ease symptoms.’ – Health & Fitness

HEALTHY EATING TO REDUCE THE RISK OF DEMENTIA

HEALTHY EATING: THE PROSTATE CARE COOKBOOK

Margaret Rayman,

Kay Dilley and Kay Gibbons Format 220 × 210mm Extent 176pp ISBN 978-1-85626-869-1 Price £12.99 pb.flaps Colour photography Will Heap

Katie Sharpe, Vanessa Ridland and Patsy Westcott Format 250 × 210mm Extent 176pp ISBN 978-0-85783-228-3 Price £14.99 pb.flaps Colour photography Will Heap

Margaret Rayman,

Rights World

‘In her book, Rayman has done her best to separate scientific fact from wishful thinking: the mays from the wills’ – The Times

‘With one man in the UK dying from prostate cancer every hour, this timely cookbook brings together the latest research on the prevention and treatment of the illness through diet’ – Health & Fitness

BACK L I ST

CLEAN & LEAN FOR LIFE

CLEAN & LEAN PREGNANCY GUIDE

James Duigan

James Duigan Foreword by Lara Stone

Format 280 × 200mm Extent 256pp ISBN 978-0-85783-

Format 234 × 189mm

Format 234 × 189mm Extent 176pp

Extent 208pp

ISBN 978-0-85783-007-4

Price £15.99 paperback

ISBN 978-0-85783-105-7

Price £12.99 paperback

Colour photography

Price £12.99 paperback

Colour photography

Clare Winfield/Kate

Colour photography

Sebastian Roos and

Davis-Macleod

Sebastian Roos and

Rights World

Charlie Richards

Charlie Richards Rights World

Rights World

‘This book is all you need for a healthy nine months and beyond.’ – OK! Magazine

CLEAN & LEAN WARRIOR

CLEAN & LEAN DIET

‘The stress-free way to shift that muffin top!’ – Grazia

James Duigan

CLEAN & LEAN FL AT TUMMY FAST!

Format 234 × 189mm

Extent 160pp

Extent 176pp

James Duigan

ISBN 978-0-85783-086-9

ISBN 978-0-85783-

Extent 160pp

Price £12.99 paperback

170-5

ISBN 978-1-85626-987-2

Colour photography

Price £12.99 paperback

Sebastian Roos and

Colour photography

Charlie Richards

Sebastian Roos and

Sebastian Roos and Charlie

Rights World

Charlie Richards

Richards

Rights World

‘James has made me lean and frankly irresistible.’ – Hugh Grant

BACK L I ST

James Duigan

430-0

‘James Duigan is the guru behind Bodyism. This is his no-nonsense guide to eating well for a lean figure.’ – Independent

CLEAN & LEAN DIET COOKBOOK

‘Clean & Lean has taken the world by storm.’ – Expert Beauty

Format 234 × 189mm

Sales of over 100,000 copies

WELL BEING Danielle Copperman

THE ART OF THE NATURAL HOME

THE ART OF

NATURAL BEAUT Y

Format 260 × 200mm

Rebecca Sullivan

Extent 336pp

Format 246 × 189mm

Format 200 × 154mm

ISBN 978-0-85783-

Extent 192pp

Extent 80pp

442-3

ISBN 978-0-85783-406-5

ISBN 978-0-857836-

Price £25 PLC

Price £18.99 PLC

478-2

Colour photography

Price £9.99 PLC

Rita Platts

Nassima Rothacker

Colour Photography

Rights World

Danielle is motivating our bodies and minds with a holistic guide of rituals and recipes – Calgary Avanisno, British Vogue

THE ART OF

Nassima Rothacker Rights World

A natural antidote to the language of labels: Rebecca Sullivan, her kit and her book.’ – The Irish Times

THE ART OF

‘Overhaul your...make-up bag and medicine cabinet with traditional methods resurrected and updated’ – Women’s Fitness on The Art of the Natural Home THE ART OF

NATURAL CLEANING

EDIBLE FLOWERS Rebecca Sullivan

HERBS FOR HEALTH

Rebecca Sullivan

Format 200 × 154mm

Rebecca Sullivan

Format 200 × 154mm

Extent 80pp

Format 200 × 154mm

Extent 80pp

ISBN 978-0-85783-476-8

Extent 80pp

ISBN 9978-0-85783-

Price £9.99 PLC

ISBN 978-0-85783-477-5

475-1

Colour Photography

Price £9.99 PLC

Nassima Rothacker

Colour Photography

Rights World

Nassima Rothacker Rights World

‘Discover how to create your own natural cleaning products.’ – Country Home & Interiors

Simple and easy-to-follow methods, along with beautiful photography and illustrations, make this book a visual delight as well as a practical guide.’ – BBC Countryfile Magazine on The Art of the Natural Home

‘A must for those looking to live a natural life.’ – BBC Countryfile Magazine on The Art of the Natural Home

BACK L I ST

$16.99

CAN

$18.99

W OR

KO UT

W OR TH AT

ID SO

R K FO

YO U

WWW.KYLEBOOKS.CO.UK WWW.OCTOPUSBOOKSUSA.COM

Extent 176pp

‘If you are interested in running you need to own this book, and if you’re thinking of taking up running for the first time, you’d be doing yourself a disservice if you don’t read Run for Life first. Get it before you even invest in your first pair of trainers.’

ISBN 978-0-85783-

‘For anyone wanting to start gently and work up to a regular routine. Packed with useful practical and nutritional advice.’ Mail on Sunday

446-1

Women’s Fitness

‘It is a truly inspired read, as Murphy’s passion for running is infectious to say the least.’

Healthy and Candis Holly’s sustainable, holistic approach is . She also has a monthly column in Runner’s based on balance and setting realistic called ‘Murphy’s Lore’. She has appeared on BBC Breakfast, World and achievable goals. It’s notBBC about Radio 4 and Radio London talking about topical fitness issues crash dieting or scrambling to get a and has presented bikini body – it’s about integrating fitnessat workshops and events at the Science Museum, Theworkouts Running Show and the London Marathon’s ‘Meet the Experts’ into your lifestyle and making work for you. Weekend. Her previous books include Running Well, which she co-

Health & Fitness

authored with Sarah Connors. With her encouraging tone and easy-tofollow exercise routines, Holly is with you every step of the way, helping you to get active every day.

‘It’s a veritable bible, including guides to nutrition, running aids, injury-prevention exercises and competing in events.’ Women’s Health

‘Sam Murphy shows how running can be integrated into even the most demanding of lifestyles for women with jobs, families and hectic social lives.’ Easy Health

Price £14.99 paperback

‘It is an inspiring read.’ Daily Telegraph

Colour photography Cover design by Louise Leffler Photography by Eddie Jacob

Sebastian Roos Kyle Books www.kylebooks.com

RUN FOR LIFE

Run



Sam Murphy

for

Format 234 × 189mm Practical and inspirational, this up-to-date guide for women runners,

Life

Extent 208pp

previously published as Real Women Run, is packed with information, backed up with the latest scientific research, including:  perfecting your running technique

 the right footwear – minimalist or mainstream?

ISBN 978-0-85783-

 fuelling your running without gaining weight  fitting your runs into a busy routine

 devising a goal-focused training schedule  choosing your first race

312-9

 buying the right sports bra

 returning to running after pregnancy or injury

The complete guide for every female runner

Sam Murphy

Active D AV

Holly Davidson is a top personal trainer who works according to the fundamental belief that fitness is within each one of us, and we can find it wherever we are. Sam Murphy has been writing and presenting on fitness for more She has used her years of experience than a decade, to devise an exercise programme that becoming one of the UK’s leading experts. She is a is varied, flexible and fun. She is used passionate runner and, to date, has completed 16 marathons, the to working with clients who Himalayan have jam100 Mile Race, the 53-mile Highland Fling and numerous packed schedules, so she has dozens other events, including a dozen triathlons and a half ironman. Sam is of clever tips that will help fit your a qualifiedThis personal trainer and level 2 UKA running coach, and has workout into your regular routine. book will guide you to maximise the people achieve their fitness goals as well as being a helped many experience of training anywhere, and to tutor for England Athletics. use these tools and techniques to craft a regime that is not boring, repetitive and monotonous, but instead and widely in newspapers and magazines including Hervaried writing appears diverse. the Guardian, The Financial Times, the Observer, Health & Fitness,

The complete guide for every female runner

£14.99

HOLLY DAVIDSON

Format 234 × 189mm

SADIE FROST

Active

Feel happy. Feel healthy. Feel strong. And get active!

We all want to feel fit, healthy and strong, but with today’s fast-paced lifestyles it can be hard to find the time or motivation to exercise. What if there was a way to find the fitness that’s right for you – workouts that will fit into the time and space you have available?

Holly Davidson

‘Holly makes exercise seem effortless and fun’

Y H O LL

Run for Life

ACTIVE WORKOUTS THAT WORK FOR YOU

Motivational advice and energising, strengthening workouts you can do any time, anywhere.

 the best activities to complement and improve your running  running at every age from adolescence to after the menopause

Price £14.99 paper-

Sam’s wealth of experience and knowledge is supported by expert advice, alongside the real experiences of female runners, guiding you on your running journey, helping you to stay motivated and

keeping your programme balanced, realistic and challenging but,

back/flaps

above all, fun.

Sam Murphy

Over 200,000 copies sold!

‘Murphy manages to inform, entertain and inspire. She writes with immense knowledge and understanding.’ Time Out

Previously published as Real Women Run

Rights World

Colour photography £14.99

Eddie Jacob Rights World

09/02/2018 13:11

Holly co-authored Nourish with her sister Sadie Frost and Amber Rose

‘Murphy manages to inform, entertain and inspire.’ – Time Out Sales of more than 200,000 copies 2

Lynne Robinson and Carmela Trappa

LYNNE ROBINSON (above left) is one of the most well-known and respected figures working in the Pilates and wellbeing sectors today. She co-founded the Body Control Pilates group in 1996 (www.bodycontrol.co.uk). It has since trained more than 1,300 teachers internationally. Lynne’s Pilates books and DVDs are sold throughout the world, supported by her regular media appearances and by her international teaching schedule. Since February 2009, Lynne has worked with Chelsea Football Club, teaching players in the first-team squad and working closely with the club’s medical management to develop exercise programmes for injury prevention and rehabilitation. LISA BRADSHAW (above right) became a Pilates teacher following a career within the contemporary dance world as Master Teacher and currently tutors in the UK and internationally as Head of Education and Professional Development for Body Control Pilates. NATHAN GARDNER (above centre) has worked in the health and fitness industry since 1988 and been teaching Pilates since 2000. He represented Great Britain as a freestyle mogul skier and successfully competed at world class level for over six years. With more than 20 years’ experience in physical and mental conditioning, he currently works for Body Control Pilates in the UK, overseeing general business development and participating in course writing and education programme development as part of his role within Body Control’s Education Management Team.

Jacket design: Louise Leffler Photography: Eddie Macdonald Kyle Cathie Ltd www.kylecathie.com

• The section on the original Full Mat Programme makes this book a must-have for Pilates teachers and students worldwide

Format 250 × 210mm Extent 224pp 978-0-85783‘Lynne ISBN is the undisputed First Lady of Pilates’ 218-4 Price £18.99 paperback/flaps Colour photography Eddie MacDonald Observer

ISBN 978-1-85626-880-6

ISBN 978-1-85626-993-3

Rights World

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

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pilates the

The most comprehensive and accessible guide to Pilates ever

bible

THE PIL ATES BIBLE

Lynne Robinson is the world’s bestselling Pilates author.

Her Body Control Pilates Manual was written more than ten years ago and now The Pilates Bible comprehensively brings that manual up to date, incorporating relevant new findings in medical research, as well as the practical experience of

Pilates teachers. It presents the most up-to-date knowledge

Lynne Robinson, Lisa Bradshaw and Nathan Gardner

and exercises with brand new modifications, taking the reader from beginners, right through to advanced.

Beginning with the Guiding Principles of Pilates, it follows

the natural progression of exercises and includes workouts of varying lengths so that you can get the most out of your routines. There are sections on studio equipment – the Reformer, Cadillac, Wunda Chair and Ladder – as well as the smaller, less expensive pieces, such as the toning

circles, physio balls and foam rollers that can easily be

used at home. There is also a Health section with advice and suitable exercises – for instance for sufferers of

osteoarthritis, back pain and knee injuries, and a separate

Format 255 × 225mm Extent 288pp ISBN 978-1-85626880-6 Price £19.99 paperback/flaps Colour photography Eddie MacDonald

section on antenatal and postnatal exercises – as well as

Lynne Robinson, Lisa Bradshaw and Nathan Gardner

performer, choreographer and teacher. She is a Studio and Mat

• The Pilates Bible contains numerous new exercises and modifications never before seen in print

the pilates bible

PIL ATES FOR LIFE

Pilates at the gym and the workplace, for the performing arts and sport.

PIL ATES FOR WEIGHT LOSS Lynne Robinson Format 234 × 189mm Extent 160pp ISBN 978-0-85783-013-5

Designed as a one-stop handbook, The Pilates Bible is the most authoritative and comprehensive book on Pilates ever, and demonstrates why this hugely popular exercise method has gone from cult status to an essential part of our modern

Lynne Robinson, Lisa Bradshaw and Nathan Gardner

lifestyle and can easily be incorporated into all aspects of everyday life.

£18.99

Rights World

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

Price £12.99 paperback Colour photography Eddie MacDonald Rights World

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

013311 Osteoporosis cvr

Marilyn Glenville Format 234 × 168mm ISBN 978-1-85626655-0 back B/W illustrations Rights World

THE NEW NATURAL ALTERNATIVES TO HRT ‘This is a brilliant resource to help you maintain healthy bones for your entire life.’ H E A LT H & F I T N E S S

‘Cut down on dairy and you can avoid – and even treat – brittle bones. That’s the controversial new message from Dr Marilyn Glenville PhD.’ THE TIMES

The latest research from The National Osteoporosis Society is that one in two women over the age of 50 will break a bone because of osteoporosis, but that doesn’t have to be you. A few minor adjustments to your diet and lifestyle will put you in control of your bone health, now and in the future. Dr Marilyn Glenville PhD cuts through the myths and the science and gives you a clear, easy-to-follow plan of action for strong, healthy bones for the rest of your life.

Marilyn Glenville

The threat is real. Follow the programme in this book and you can avoid or at least control osteoporosis.

Format 234 × 168mm Inside you will discover:

Extent 240pp

• Osteoporosis: What is it and how can it affect you? • Your Risk: What can you do to minimise it? • Prevention: Can you avoid getting osteoporosis? • Food: Which foods are best for healthy bones? • Drugs: What are the benefits and side effects? • Exercises: Which are best for building strong bones? • Genes: Is osteoporosis really hereditary?

ISBN 978-1-85626461-7

Includes A Plan of Action with simple steps to help you prevent, treat and even reverse osteoporosis.

How to prevent, treat and reverse it

Price £10.99 paperback

Marilyn Glenville Format 234 × 168mm ISBN 978-1-85626-937-7 Price £10.99 paperback B/W illustrations Rights World

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

B/W illustrations £10.99

Kyle Cathie Limited www.kylecathie.com

Rights World

OSTEOPOROSIS Extent 208pp

Design:pinkstripdesign.com Front cover image: 2009 photolibrary.com

‘I particularly liked its passion and practicality.’ – Penny Stanway

Sales of 70,000 copies

Dr Marilyn Glenville PhD

Osteoporosis

How to prevent, treat and reverse it

Price £10.99 paper-

Page 1

Osteoporosis

Extent 192pp

10:17 AM

Dr Marilyn Glenville PhD

FAT AROUND THE MIDDLE

8/1/10

100%

98%

75%

50%

25%

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

HYPERVENTIL ATION SYNDROME

GETTING PREGNANT FASTER

SKIN SECRETS Format 255 × 205mm

Dinah Bradley

Marilyn Glenville

Extent 192pp

Format 198 × 129mm

Format 234 × 168mm

ISBN 978-0-85783-030-2

Extent 128pp

Extent 224pp

Price £16.99 paperback/

ISBN 978-0-85783-029-6

ISBN 978-0-85783-

flaps

Price £6.99 paperback/flaps

093-7

Colour photography

Rights World

Price £10.99 paper-

Patrick Drummond and

back

Kate Whitaker

B/W illustrations

Illustrations Kathy Wyatt

Rights World

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

Liz Earle

‘Liz has always been committed not only to a natural approach to cosmetics but to the importance of beauty from inside out.’ – Vogue

‘Do you suffer from Marilyn’s breathless tones, have heart problems or impotence? Here, an expert says we should all learn to breathe.’ – Mail on Sunday

BACK L I ST

Amber Rose, Sadie Frost & Holly Davidson Format 250 × 210mm Extent 256pp Price £18.99 paperback w flaps Colour photography David Loftus Rights World

‘This book inspired me hugely, from the delicious recipes and the balanced exercises, to the mindful meditations.’ – Kate Moss

VICKY CHOWN & KIM WALKER

ty to recognise their value l herbal medicine, combined oach so that you can use nd make your own skincare. stems, the healing benefits s, teas, creams, vinegars and dence to create your own

THE HANDMADE APOTHECARY

VICKY CHOWN & KIM WALKER

HEALING HERBAL REMEDIES

THE HANDMADE APOTHECARY

aphy Sarah Cuttle Design Ketchup Kyle Books w.kylebooks.co.uk £18.99

21/11/2016 12:07

SARAH STACEY is an award-winning beauty and health journalist, and currently Health Editor of the Mail on Sunday’s You magazine. She has written for many leading newspapers and magazines in the UK and abroad. In 1994, she was elected the first Honorary Chair of the Guild of Health Writers UK and in 1996 was cofounder of the food labelling campaign, FLAG. She lives in west Dorset, near Lyme Regis, with a loyal and ancient Burmese cat and five large horses.

THE PERFUME BIBLE

There’s never been a better time to grow older gorgeously. In this new book from the best-selling authors of The 21st Century Beauty Bible, Beauty Steals and The Green Beauty Bible, you’ll find all the secrets and solutions. And with a combined age of 112, Jo and Sarah really, really know what works. • Drop-a-decade make-up secrets from all the world’s top make-up pros (including Bobbi Brown, Trish McEvoy, Barbara Daly and Laura Mercier)

Josephine Fairley and Lorna McKay • What really works: 43 categories of age-defying products, including anti-ageing miracle creams and eye creams, trialled by over 2,400 real women • Pigmentation, rosacea, middle-aged spread, eye-bags: how to tackle the signs of ageing you didn’t really expect (and don’t really love)

Format 257 × 230mm • From A to Zzzzzz: how to get better beauty sleep (and the products that make you look as if you’ve had a full eight hours when the nights are just too short)

Extent 192pp

• Banish body woes: the simple exercises, posture secrets, firming products (and magic pants) that take off 10 years

ISBN 978-0-85783-234-4 • The nutritional supplements that can make you sparkle

Design by Jenny Semple Illustration by David Downton Kyle Cathie Limited www.kylecathie.com Photolibrary/Photalto Photolibrary/Tetra Images Corbis/S.Prezant Photolibrary/Stockbrokerxtra images Photolibrary/A.oliel

www.beautybible.com

• Solutions to the problems you don’t want to face (such as too much hair on your upper lip and/or chin – and too little on your head)

Price £25 hardback

• Tips on how to be happy: the biggest beautifier ever!

Colour photography throughout

Josephine Fairley & Sarah Stacey

ISBN 978-0-85783-422-5

JoSEPHInE FAIRLEY is a Contributing Editor to the Mail on Sunday’s You magazine, writing on beauty and organic living. She contributes to a very wide range of publications including Waitrose Kitchen and Healthy, and has her own fragrance blog www.thescentcritic.com. Jo is also founding partner of Green & Black’s Organic Chocolate. She lives in East Sussex with her husband Craig Sams, her co-founder in Green & Black’s. (For more info see www.josephinefairley.com)

The Anti-ageing Beauty Bible

NOURISH

FuLLy revISeD wIth new AwArD-

THE ANTIAGEING BEAUT Y BIBLE

From the best-selling authors of the Beauty Bible series comes the ultimate guide to growing older gorgeously.

wInnerS

Everything you need to look and feel gorgeous for ever

Ageing is a minefield: so many products, so much conflicting advice… So this all-new book from Jo Fairley and Sarah Stacey is the ultimate tell-it-like-it-is guide to what really works. It’s based on the authors’ many years of experience in beauty, health and wellbeing, on advice from experts worldwide, and also on the ‘no-wordsbarred’ verdicts of 2,400 real women who trialled a huge selection of anti-ageing products for this book.

From anti-ageing ‘miracle’ creams’ to lotions that target cellulite or stretch marks – plus the ‘quick fix’ make-up that can take off 10 years in a flash (line-blurring primers, age-defying foundations, lip-plumpers and more) – this book delivers the low-down on the products that really work.

Josephine Fairley and Sarah Stacey

The real-life comments and scores from Beauty Bible’s impressive team of testers who’ve thoroughly tried-and-tested the products – all of them aged 35 and up – mean you no longer need waste money to find the products that truly deliver. Plus Jo and Sarah reveal their own favourites from the hundreds of products and treatments they’ve trialled themselves.

the

AnTi-Ageing Beauty BiBle

Josephine Fairley & sarah stacey

The authors have also tapped into their Little Black Book of health and beauty gurus to bring you invaluable insider advice to help women with countless mid-life challenges – from rosacea to irregular pigmentation, cellulite to thinning hair, laugh lines to saggy eyelids. You’ll learn the secrets of instant youthful radiance (with help from make-up professionals including Bobbi Brown, Trish McEvoy and Laura Mercier). How to get skin’s glow back (with input from superfacialists). And – importantly – how to work on beauty from within, with The Supergreen Facelift Diet, everyday supplements and exercise, and infallible tips for a better night’s beauty sleep. So you’ll feel as radiant as you look.

Format 255 × 205mm Extent 224pp ISBN 978-0-85783-235-1 Price £16.99 paperback/flaps Colour photography

And if all else fails and you can’t resist the lure of surgery or a cosmetic dermatologist’s syringe of filler…? Read the sound advice from cosmetic surgery guru Wendy Lewis for your optimum chance of the best possible results, with the least risk. Packed with everything you need to know to look and feel fabulous, The Anti-Ageing Beauty Bible is essential reading for any woman who wants to look great for her age – whatever her age…

£19.99

Illustrations Kerrie Hess

throughout

Rights World

Illustrations David Downton Rights World

‘Amazing new compendium on all things fragrance.’ – Irish Tatler

THE HANDMADE APOTHECARY

LOVE YOUR SKIN

Vicky Chown & Kim Walker

Format 246 × 189mm

Abigail James Extent 192pp

Format 240 × 210mm

ISBN 978-0-85783-414-0

Extent 192pp

Price £20 PLC

ISBN 978-0-85783-373-0

Colour photography

Price £18.99 PLC

Jenni Hare

Colour photography

Rights World

‘Another must-have beauty tome.’ – Telegraph Magazine

THE BRAID BOOK Sarah Hiscox and Willa Burton Format 200 x 154mm Extent 128pp ISBN 978-0-85783330-3 Price £9.99 PLC

Sarah Cuttle

Colour photography

Rights World

Jesse Jenkins Rights World

‘The Handmade Apothecary is a fusion of cool cookbook and DIY health manual, beautifully tapping into the trend for looking after our bodies naturally. – Grazia

BACK L I ST

‘Holiday reading should take the forms of celebrity facialist Abigail James’ new book Love Your Skin. Drawing on ten years of hands-on experience, this tells you everything you need to know. – Metro

‘All the girls look so cool when they come out of the braid bar... I wish I had a braid bar when I was younger.’ – Kate Moss

SOWING, PL ANTING, WATERING & FEEDING

WEEDING WITHOUT CHEMICALS Bob Flowerdew

SIMPLE GREEN PEST & DISEASE CONTROL

Bob Flowerdew

Format 200 x 154m

Bob Flowerdew

Format 200 x 154m

Extent 112pp

Format 200 x 154m

Extent 112pp

ISBN 978-0-85783-471-3

Extent 112pp

ISBN 978-0-85783-

Price £9.99 paperback

ISBN 978-0-85783-472-0

473-7

Colour photography

Price £9.99 paperback

Pete Cassidy

Colour photography

Rights World

Colour photography Pete Cassidy Rights World

Pete Cassidy Rights World

COMPOSTING

Bob Flowerdew

PRUNING, TRAINING & TIDYING

Format 200 x 154m

Bob Flowerdew

Extent 112pp

Format 200 x 154m

ISBN 978-0-85783-469-0

ISBN 978-0-85783-

Extent 112pp

Price £9.99 paperback

468-3

ISBN 978-0-85783-

Colour photography

Price £9.99 paperback

470-6

Pete Cassidy

Colour photography

Price £9.99 paperback

Rights World

Pete Cassidy

Colour photography

COMPANION PL ANTING

Rights World

Bob Flowerdew Format 200 x 154m

Pete Cassidy Rights World

BACK L I ST

THE CIT Y GROWER

PL ANTS, BEDS AND BORDERS

Are you looking for inspiration on how to create

PlanTs, beds and boRdeRs

forming your garden.

the perfect border, or ideas to suit a tricky corner?

Plants, beds and borders

Whether you have a tiny urban balcony or a large urban garden, you can make the most of your

space all year round with careful planning and clever planting.

In Plants, Beds and Borders, ITV’s Katie Rushworth

Matt Franks

Katie Rushworth

shares her knowledge and skill to show you how you can completely transform your garden and create your dream outdoor space. With Katie’s guidance, you will:

Format 250 × 210mm

 learn how to identify the conditions of

Format 240 x 210mm

your garden; 

discover which plants will flourish in it;

 devise a personalised planting plan, whether

you want to achieve a Romantic Cottage border

Extent 144pp

brimming with lavender and delphinium or a cool and

Extent 176pp

minimalist rockery with tough Alpine plants; and

 develop the skills and expertise to plant and

maintain your border so that it remains a beautiful focal point all year round.

Katie Rushworth

ISBN 978-0-85783-

285-6

304-4

With the friendly, enthusiastic attitude fans of

her TV appearances will know and love, Katie’s

‘Wonderfully inspirational and soundly practical.’ Alan Titchmarsh

approach is sure to get you inspired to really transform your garden.

Create and maintain your perfect garden

Price £16.99 pb/flaps

Katie Rushworth

Colour photography

From ITV’s Love Your Garden

£16.99

Paul Debois

Rachel Warne

Rights World

Winner of the Alan Titchmarsh New Talent Award

‘Wonderfully inspirational and soundly practical.’ – Alan Titchmarsh

‘The perfect gift for gardeners... witty and opinionated, but always sound.’ Sunday Times ‘An excellent introductory reference book.’ BBC Gardeners’ World

‘Who better than the nation’s favourite gardeners to guide you in the garden?’ Evening Standard

Charlotte Mendelson

Format 200 × 154mm Extent 208pp

Radio 4’s Gardeners’ Question Time panellists Matthew Biggs, John Cushnie, Bob Flowerdew and Anne Swithinbank have pooled their collective knowledge for this highly practical guide. It brings together their wisdom and wit, providing insiders’ knowledge and techniques and tips to cover everything you could possibly want to know - the essential topics such as planting, weeding, pruning and propagating, but also crop rotation and green manures, constructing a greenhouse, laying a path, sowing a lawn, designing a water feature and much much more... With such a great store of information, this is an indispensable reference bible for novice gardeners and experienced amateurs alike.

GARDENER’S QUESTION TIME TECHNIQUES AND TIPS

RHAPSODY IN GREEN

GARDENER’S QUESTION TIME

TECHNIQUES AND TIPS

ISBN 978-0-85783310-5

Price 14.99 hardback £19.99

Photography: front cover by GAP/Juliette Wade; spine by Mark Winwood; back cover left and right by Jonathan Buckley; back cover middle by GPL/Zara McCalmont

Illustrations Aitch Kyle Books www.kylebooks.com

Rights World

Matthew Biggs, John Cushnie, Bob Flowerdew & Anne Swithinbank

BBC GARDENERS’ QUESTION TIME TECHNIQUES & TIPS Matthew Biggs,John Cushnie, Bob Flowerdew & Anne Swithinbank

Format 275 x 220mm Extent 320pp ISBN 978-0-85783-365-5 Price £19.99 paperback Colour photography various Rights World

‘A hugely gifted writer.’ – The Sunday Times

BACK L I ST

‘The perfect gift for gardeners... witty and opinionated, but always sound.’ – The Sunday Times

THE COMPLETE BOOK OF VEGETABLES, HERBS & FRUIT Matthew Biggs, Jekka McVicar & Bob Flowerdew Format 270 × 230mm Extent 704pp ISBN 978-0-85783-348-8 Price £30 PLC Colour photography various Rights World

‘Packed with mouthwatering photos, recipes and cultivation advice.’– The Sunday Times

JEKK A’S COMPLETE HERB BOOK In Association with the RHS

Jekka McVicar Format 270 × 230mm Extent 304pp ISBN 978-1-85626-780-9 Price £19.99 paperback/ flaps More than 500 colour photographs Rights World

‘Jekka McVicar is the UK’s authority [on herbs.’ – Evening Standard Sales of 1 million copies

revıve YOUR GARDEN NICK BAILEY

£25

Cover design: Jenny Semple Photography: Jonathan Buckley

www.kylebooks.co.uk

365 DAYS OF COLOUR IN YOUR GARDEN

PL ANT LOVE

Format 257 × 230mm

Nick Bailey

Extent 176pp

Extent 224pp

Format 257 × 230mm

ISBN 978-0-85783-

ISBN 978-0-85783-432-4

Extent 224pp

381-5

Price £25 PLC

ISBN 978-0-85783-269-6

Price £18.99 paper-

Colour photography

Price £25 PLC

back/flaps

Jonathan Buckley

Colour photography

Rights World

Jonathan Buckley

Simon Wheeler

Rights World

REVIVE YOUR GARDEN

Photography by Jonathan Buckley

Nick Bailey

revıve NICK BAILEY

YOUR GARDEN HOW TO BRING YOUR OUTDOOR SPACE BACK TO LIFE

25/01/2018 13:05

‘A thought-provoking, intelligent and beautifully written book.’– Fergus Garret on 365 Days of Colour in your Garden

THE THRIFT Y FORAGER

Bailey shows us how we can enjoy flowers and foliage in a myriad of shades, right through the year.’– Evening Standard

Alys Fowler Format 240 × 210mm

Fowler’s experience and training are apparent in this, her sixth book: her writing is both accessible and authoritative; she is contemporary without dumbing down.’ – English Garden

THE THRIFT Y GARDENER Alys Fowler

ABUNDANCE

Format 240 × 210mm

Extent 192pp

Extent 208pp

Extent 192pp

ISBN 978-0-85783-

314-3

376-1

289-4

Price £16.99 paper-

Price £16.99 paperback

Price £16.99 paper-

back/flaps

with flaps

back/flaps

Colour photography

Simon Wheeler

Rights World

Alys Fowler Format 240 × 210mm

‘A hugely readable combination of factual field guide, recipes and inspiring tales of people.’ – Mail on Sunday YOU Magazine

‘With a sense of fun and a passion for grow-your-own, Alys Fowler is helping to transform British backyards.’ – BBC Gardens Illustrated

Alys Fowler Format 240 × 210mm

‘With a sense of fun and a passion for grow-your-own Alys Fowler is helping to transform British backyards.’ – BBC Gardens Illustrated

BACK L I ST

THE CONTAINER GARDENER

FIRST-TIME GARDENER Frances Tophill

THE SMALLHOLDER’S HANDBOOK

Frances Tophill

Format 240 × 210mm

Suzie Baldwin

Format 240 × 210mm

Extent 208pp

Format 240 × 210mm

Extent 160pp

ISBN 978-0-85783-254-2

Extent 224pp

ISBN 978-0-85783-380-8

Price £16.99 paperback/

ISBN 978-0-85783-272-6

Price £16.99 paperback/

flaps

Price £18.99 paperback/

flaps

Colour photography

flaps

Colour photography

Clare Winfield

Colour photography

Rights World

Rachel Warne

Rights World

‘Frances Tophill is not only a qualified horticulturist but is fast becoming the fresh new face of television gardening’– Daily Mail

THE EDIBLE BALCONY

CHICKENS

Format 255 × 205mm

Alex Mitchell

Extent 160pp

Format 250 × 210mm

Format 240 × 210mm

Extent 176pp

Extent 144pp

ISBN 978-0-85783-

ISBN 978-0-85783-069-2

265-8

Price £14.99 paperback/flaps

Price £16.99 paper-

Colour photography

back/flaps

Cristian Barnett

ISBN 978-1-85626946-9 Price £16.99 paperback/flaps Colour photography Sarah Cuttle Rights World

‘An imaginative book for space-starved growers.’ – The Sunday Times

BACK L I ST

GARDENING ON A SHOESTRING

Suzie Baldwin Foreword by Joely Richardson

Alex Mitchell

‘A brilliant and inspirational starter kit for anyone who wants to make a garden to suit their own needs.’– Alan Titchmarsh

‘You don’t need to have acres of space to live the good life... Suzie’s new book tells you all you need to know to get started.’ – Bunny Guinness, Sunday Telegraph

Colour photography

B/W illustrations Becca

Sarah Cuttle

Thorne

Rights World

‘100 ingenious ideas for gardening on a budget.’ – Bookseller

‘Take my word for it, you become involved and fascinated.’ – From the Foreword by Joely Richardson

Rae Spencer-Jones takes you through each flower, giving the Latin and common name, a description of flower, fruit, leaf and seed, height, spread, habitat and region found. There are also anecdotes on the historical background, medicinal and culinary uses and common folklore that breathe life into the text.

‘As useful for wild flower gardeners as it is a guide for nature lovers.’ Sunday Telegraph

£20 Photography by Sarah Cuttle www.kylebooks.co.uk

WILD FLOWERS OF BRITAIN AND IRELAND A photographic identification guide to over 600 species

‘The most useful photographic wild flower book I know’ Alan Titchmarsh

Rae Spencer-Jones & Sarah Cuttle

‘Full of enthusiasm and great pictures.’ Guardian ‘A major guide that not only presents more than 600 wild flower specimens in different terrains, from marshy to mountainous, but also explains how we can create a wild flower garden in our own patch.’ Evening Standard

OF BRITAIN AND IRELAND

And it doesn’t stop there. Advice on how to design your own wild flower garden means you can enjoy these beautiful flowers at home. The book also discusses the importance of wild flowers in their eco-systems, conservation and endangered species. This is a visually stunning guide that can be enjoyed in your armchair as well as in the outdoors.

WILD FLOWERS

Wild Flowers pays homage to the beautiful and often elusive flowers that grow throughout the British Isles. Over 600 specimens are presented from the woodlands, grasslands and chalk downlands and the mountainous, aquatic and maritime habitats of Britain and Ireland. The close-up photography allows you to see the flowers in real detail and, because the book is organised by colour, you don’t need to know the botanical names of the flowers you find.

Rae Spencer-Jones & Sarah Cuttle

CLONDEGL ASS

WILD FLOWERS

Dermot O’Neill Foreword by Carol Klein

Rae SpencerJones & Sarah Cuttle

Format 255 × 225mm Extent 208pp

Format 235 × 200mm Extent 256pp ISBN 978-0-85783474-4 Price £20 paperback Colour photography Sarah Cuttle

ISBN 978-0-85783095-1 Price £25 hardback Colour photography Dermot O’Neill Rights World

Rights World

Full of enthusiasm and great pictures’ – Guardian

‘Dermot is one of his country’s best-loved gardening personalities with a down-toearth, easy-to-follow style’ – Weekend Gardener

VINTAGE FLOWERS

Vic Brotherson

Format 250 × 210mm

‘Florist to fashion’s elite, Vic Brotherson knows how to impress with understated ensembles.’

Lisa Armstrong, Daily Telegraph

‘I could never have dreamt up anything more perfect than the flowers Vic Brotherson created for my wedding.’ Jacquetta Wheeler

Extent 176pp

ISBN 978-1-85626-971-1 Price £25 PLC Colour photography Catherine Gratwicke Rights World VWF COVER 14 jan_cs5.indd 3

£25

Jacket design: Helen Bratby Photography: Catherine Gratwicke Kyle Books www.kylebooks.com

VINTAGE WEDDING FLOWERS Vic Brotherson

Vic Brotherson

From traditional green and white bouquets and nostalgic, dusty pink and pale parchment posies, to romantic, dreamy garden arrangements, Vic Brotherson provides ideas and inspiration for all types of weddings, and to suit all possible budgets. Illustrated throughout with breathtakingly beautiful colour photographs, plus step-by-step instructions, the exquisite flowers are guaranteed to enhance any bride’s day.

VINTAGE WEDDING FLOWERS

VINTAGE WEDDING FLOWERS Vic Brotherson Format 250 × 210mm Extent 176pp ISBN 978-0-85783-

‘I’ve yet to find anyone who creates such beautiful and effortless arrangements as Vic. Whatever the occasion, she always gets it spot on.’ Lily Allen

16/01/2014 17:57

187-3 Price £25 PLC Colour photography Catherine Gratwicke Rights World

‘Vic Brotherson is a floral goddess – she knows what she’s talking about.’ – Sophie Dahl

‘I’ve yet to find anyone who creates such beautiful and effortless arrangements as Vic.’ – Lily Allen

BACK L I ST

SLEEP IS FOR THE WEAK

INKSPIRED Betty Soldi

TERRARIUMS & KOKEDAMA

Format 234 × 189mm

Alyson Mowat

Format 200 x 154mm

Extent 192pp

Format 200 × 200mm

Extent 160pp

ISBN 978-0-85783-

Extent 144pp

433-1

ISBN 978-0-85783-

431-7

Price £16.99 paperback

437-9

Price £12.99 PLC B/W illustrations

Colour photography

Rights World

throughout

Emily-Jane Clark

CREATING CALLIGRAPHY

Get back in touch with writing, play with ink and discover the creative joy of calligraphy.

ISBN 978-0-85783£16.99 PhotograPhy: debi treloar • design: betty soldi kyle books • www.kylebooks.co.uk

Betty Soldi

In this cleverly designed book, calligrapher and designer Betty Soldi takes you on a personal journey to develop your own individual style and express yourself with beautiful writing and flourishes. Learn modern letterforms using the creative work pages, embrace mistakes and explore new ideas such as writing with lipstick on mirrors or composing words on a leaf. Bring your calligraphy to life in fun and original ways, from customising giftwrap and stationery to decorating balloons and baubles. Get inkspired and see your scribbles transformed.

Betty Soldi

and calligraphy Rights World

‘No baby sleep advice here, just hope for parents struggling to see the light at the end of the tunnel of tiredness.’ – Pregnancy & Parenting

TONICS & TEAS

‘With practice pages designed for pencil that progress to calligraphy-friendly paper for cartridge pen, this is a fun book [...] suitable for all skill levels.’ – My Weekly

Price £12.99 PLC Colour photography Cath Gratwicke Rights World

‘Alyson Mowat is single-handedly reinventing the houseplant with her exotic indoor gardens and boudoir-chic terrariums.’– The Times

THE ART OF KISSING

SODDING SUMS

Hugh Morris

Hywel Carver

Format 148 × 104mm

Extent 96pp

Extent 80pp

Extent 64pp

ISBN 978-0-85783-

444-7

452-2

445-4

Price £9.99 PLC

Price £7.99 PLC

Price £7.99

Colour photography

Rights World

Rachel De Thample Format 210 × 165mm

Ali Allen Rights World

‘This charming little book offers recipes for remedies from kombucha, kefir and medicinal vinegars to herbal teas and my favourite “immune powerhouse”’ – The Mail on Sunday

BACK L I ST

‘The Art of Kissing is a call to action that cannot be ignored’ – Reader

‘‘A former “Only Connect” series champion aims to help those who struggle to use maths in the real world. ’ – The Bookseller

THE WILD DYER Abigail Booth

THE URBAN WOODSMAN

FLOURISH.

Max Bainbridge

Format 260 × 200mm

Format 234 x 189mm

Extent 160pp

Extent 144pp

ISBN 978-0-85783-

395-2

377-8

Price £16.99 PLC

Colour photography

Dean Hearne

Rights World

‘To dye for -- discover the art of natural dyeing, and transform plain linens.’ – Country Homes and Interiors

‘A collection of contemporary homeware that combines the useful with the beautiful.’ – Country Living on Forest and Found

Willow Crossley Extent 192pp ISBN 978-0-85783318-1 Price £19.99 PLC Colour photography Emma Mitchell Rights World

‘An inspiring and beautiful book. Willow’s wild and wayward flowers are simply stunning’ – Poppy Delevingne

16mm

Photography: Jan Baldwin Design: Lucy Gowans Kyle Books www.kylebooks.co.uk

QUILTS

Lynne Goldsworthy

Quilts PLC Alta V5.indd 1

£16.99

QUICK & EASY

Homemade quilts are a great way to add colour and interest to a room, but it’s easy to be put off by the amount of time and effort it takes to create them. So, in this great new book, Lynne Goldsworthy has put together a collection of 20 quilting projects that can be made in a fraction of the usual time – some can even be done in a weekend. QUICK & EASY QUILTS focuses on those with big blocks, which not only makes the projects faster and simpler to achieve but also gives them a stylish, contemporary feel. Twelve stunning full-size quilts include the bright and lively Summer Picnic Blanket and the playful Scrappy Trees Quilt. There are also eight smaller projects, covering everything from bed runners and cushion covers to wall hangings. With Lynne’s bright, modern designs and easy-to-follow instructions, this is a must-have book for any wannabe quilter.

QUILTS QUICK & EASY

20 modern machine-quilting projects Lynne Goldsworthy

21/12/2015 13:47

QUICK & EASY QUILTS

EMBROIDERED HOME

Lynne Goldsworthy

Kelly Fletcher

Format 250 × 210mm

Extent 128pp

Extent 160pp

ISBN 978-0-85783-326-6

ISBN 978-0-85783-

Price £16.99 PLC

297-9

Colour photography Jan

Price £18.99 paper-

Baldwin

back/ flaps

Rights World

Colour photography Vanessa Davies Rights World

‘Perfect for the time pressed wannabe quilter.’ – Sew

‘This is about bringing textiles back to their former glory by adding an embroidered image.’ – The Bookseller

BACK L I ST

‘The best sewing book

SEWiNg YOUR PERfECT CAPSULE WARDROBE

rns, plus all the

ques you need l e w a rd ro b e .

Arianna Cadwallader & Cathy McKinnon

imeless and

for anyone who wants to make great clothes’ DAWN O‘PORTER

SEWING YOUR PERFECT CAPSULE WARDROBE

Ruth Singer

In this beautiful book, containing full-size, pull-out patterns, dressmaker Arianna Cadwallader and designer Cathy McKinnon present instructions for 5 key items:

Format 255 × 225mm

• a jersey vest • a simple yet stylish skirt

Extent 304pp

Adrianna Cadwallader &

Sewing Your Perfect

CAPSULE WARDROBE 5 key pieces to tailor to your style

Arianna Cadwallader & Cathy McKinnon

• a light blouse • well-fitting trousers • a great shift dress

Cathy McKinnon

Katherine Sheers and Laura Stanford

ISBN 978-1-85626-

The focus is on quality and fit – all the patterns can be adapted to suit you perfectly, whether you prefer long, short or cap sleeves, high or low waistbands, or slim, straight or wide-legged trousers. Aimed at advanced beginners, the book guides you through how to measure yourself, which fabrics to choose, and all the sewing techniques you’ll need for a flattering and effortless style.

Format 250 × 210mm

Format 220 × 210mm Extent 128pp ISBN 978-0-85783-237-5 Price £16.99 paperback plus pocket w 25 patterns Colour photography Ali Allen

810-3

Extent 176pp

Price £19.99 hardback

ISBN 978-0-85783-393-8

Colour photography

Price £19.99 hardback

Jan Baldwin and

£19.99

Colour photography

Dominic Harris

Amanda Thomas

Rights World

‘This useful and inspiring guide to making clothes embraces timeless classics.’ – Sunday Express

THE SECRETS OF SEWING LINGERIE

SEW IT UP

Composed of go-to pieces that can be dressed up or down, a capsule wardrobe is the perfect antidote to overstuffed chests of drawers and ill-fitting, cheap outfits.

‘A no-nonsense guide to the art of modern sewing, with lots of techniques and patterns.’ – Period House

HOME SEWN Cassandra Ellis

Rights World

‘The Secrets of Sewing Lingerie will give you the kick-start to sew up an underwear revolution.’ – Love Sewing

CHIC ON A SHOESTRING

Format 250 × 210mm

Mary Jane Baxter

Extent 160pp

Format 250 × 210mm Extent 160pp ISBN 978-1-85626-981-0 Price £14.99 paperback/ flaps Colour photography Claire Richardson Illustrations Sam Wilson

ISBN 978-0-85783162-0 Price £19.99 PLC Colour photography Catherine Gratwicke Rights World

Rights World

‘Cassandra Ellis’ makes are always stylish, never frivolous.’ – Crafty

BACK L I ST

‘Innovative ideas for sewing vintage-style accesories without breaking the bank.’ – Sew

Crochet at play

CROCHET AT PL AY

Crochet at

Play

Kat Goldin

30 fun hats, scarves, clothes and toys for kids to enjoy Kat Goldin

Sew playful KIDS’ clotheS

Whether on the prowl in a lion hat or riding their trusty steed hobby horse, there is something for every child to enjoy among Kat Goldin’s original and modern designs.They can stalk their prey in a wolf cardigan, go for an afternoon snooze on an octopus floor cushion or wrap up warm and explore the forest in a leafy capelet.

Kat Goldin

THE FOX, THE BEAR & THE BUNNY Natalie Martin & Naomi Regan

Format 220 × 210mm

These tunics, toys, blankets and more will encourage your child’s playful side. As well as larger pieces there are also practical and smaller accessories such as sunshine and showers mittens and welly warmers for jumping in puddles on a rainy day and a mermaid sleeping bag to rest in when all the adventures are over.

Extent 144pp

With designs for all ages, from newborn babies and toddlers to six year olds, there is bound to be something to make for the child in your life, including hats, scarves and wraps, skirts, booties, cushions and blankets. Each piece takes no longer than a weekend to complete, so whether you have picked up a hook for the first time or have been a keen crocheter for years there is a project that you can have as much fun making as your child will have wearing.

ISBN 978-0-85783165-1

Price £14.99 pb/flaps £14.99

Colour photography

Natalie Martin and Naomi Regan of Olive & Vince children’s clothing

Kat Goldin

COVERS 06.indd 1

Rights World

14/03/2016 22:59

Format 250 × 210mm Extent 144pp ISBN 978-0-85783367-9 Price £18.99 paperback w flaps & pull-out pattern sheets Colour photography Kate Whitaker Rights World

‘Cute, quirky and downright adorable.’ – Simply Crochet

‘Kids and adults alike will love this collection of animal-themed garments – Sew

101 THINGS FOR KIDS TO DO ON A RAINY DAY

101 BRILLIANT THINGS FOR KIDS TO DO WITH SCIENCE

101 THINGS FOR KIDS TO DO OUTSIDE

Dawn Isaac

Format 220 × 210mm

Dawn Isaac

Format 220 × 210mm

Extent 224pp

ISBN 978-0-85783-

183-5

383-9

Price £14.99 pb/flaps

Format 220 × 210mm Extent 224pp ISBN 978-0-85783307-5 Price £14.99 pb/flaps Colour photography Rachel Warne Rights World

Price £14.99 pb/flaps

Dawn Isaac

Colour photography

Will Heap

Kate Whitaker

Rights World

‘A quarter of the price of a theme-park ticket and delivers significantly better value for money.’ – The Independent

Sales of 55,000 copies ‘A host of fun-filled garden projects.’ – Irish Times

‘This is packed with original ideas.’ – The Telegraph

BACK L I ST

HOOK, STITCH & GIVE Kat Goldin

KNITTING FROM THE NORTH

Format 220 × 210mm

Hilary Grant

Extent 160pp

Katherine Poulton Foreword by Lily Cole

Format 240 × 210mm

Format 250 × 210mm

ISBN 978-0-85783-

Extent 144pp

216-0

ISBN 978-0-85783-

Price £14.99 pb/flaps

329-7

224-5

Colour photography

Price £16.99 flexi

Price £16.99 PLC

Kat Goldin

Colour photography

Rights World

Caro Weiss

James Moriarty

Rights World

‘Crochet’s new star.’ – Mollie Makes

NOVELT Y KNITS

Gyles & Saethryd Brandreth

Kate Brunning Format 154 x 200mm

Nikki Van De Car

Extent 112pp ISBN 978-1-85626-

ISBN 978-0-85783-

319-8

Colour photography Ingrid Rasmussen Rights World

‘I read that 83 per cent of what people recollect on television is the visual. So I began to wear the jumpers.’ – Gyles Brandreth

‘Luxurious individual pieces of clothing.’ –The Times, Luxx Magazine on The North Circular brand

WHAT TO KNIT WHEN YOU’RE EXPECTING

Extent 160pp

Price £15.99 pb/flaps

BACK L I ST

LET’S GO CAMPING

Format 250 × 210mm

264-1

‘With this beautifully photographed collection...you’ll be dreaming about long walks on blustery beaches and knitting in cosy cafes on cold winter days.’– Simply Knitting

A GOOD YARN

Price £9.99 flexi Colour photography Keiko Oikawa Rights World

‘All delightfully retro, easily achievable, and the finished scene will inspire tots’ play too’ – Gurgle

Format 220 × 210mm Extent 144pp ISBN 978-0-85783-056-2 Price £14.99 pb/flaps Colour photography Claire Richardson Rights World

‘An essential knitting companion for mums-to-be.’ – Let’s Knit

MAKING A HOUSE YOUR HOME

HOMEMADE GIFTS VINTAGE ST YLE

Clare Nolan

Sarah Moore

Format 250 × 210mm

Format 240 × 210mm

Extent 288pp

Extent 176pp

ISBN 978-0-85783-062-3

ISBN 978-0-85783-005-0

Price £25 PLC

Price £16.99 PLC

Colour photography

Ali Allen

Debi Treloar

Rights World

‘A brilliantly thought out book, full of wonderful ideas.’ – Kelly Hoppen

‘A treat for all vintage lovers.’ – Your Home

Joanna Gosling Format 250 × 210mm Extent 192pp Price £17.99 PLC Colour photography Rachel Whiting

Y UK A RI MIT SUH A SHI

ISBN 978-0-85783-058-6

the Japanese art of meaningful life

IKIGAI

SIMPLY WONDERWOMAN

IKIGAI Yukari Mitsuhashi Format 147 × 105mm Extent 112pp ISBN 978-0-85783-491-1 Price £18.99 flexi/flaps Illustrations Rie Takeda Rights World

Rights World ikigai_cover visual_v3.indd 4

‘Joanna Gosling has unlocked the secret of keeping home and work life stressfree.’ – YOU Magazine

12/02/2018 20:44

Yukari’s work has featured on the BBC World website

BACK L I ST

KILLING ME SOUFFLÉ

PAMPER YOUR POOCH

Lachlan Hayman

Rachelle Blondel

Format 200 × 154mm

Extent 192pp

Extent 112pp

ISBN 978-0-85783-283-2

ISBN 978-0-85783-260-3

Price £12.99 PLC

Price £9.99 PLC

Colour illustrations

Colour photography

Marylou Faure

Kate Whitaker

Rights World

101 THINGS TO DO WITH AN A4 SHEET OF PAPER Illustrated by Sarah Dennis, edited by Judith Hannam Format 297 x 220mm Extent 208pp ISBN 978-0-85783-333-4 Price £9.99 paperback 2-colour illustrations Rights World

You can bring the festival to your home with some rock and roll-themed cooking.’ – The Telegraph

TONG SING

Dr Charles Windridge with Cheng Kam Fong Format 245 x 130mm Extent 288pp ISBN 978-0-85783-454-6 Price £14.99 paperback

‘Includes ways to make everything so they can nest, play and generally look adorable.’ – The Metro

TAO TE CHING

‘Fantastically inventive book’ – Paper Craft Inspirations

Lao-Tzu

CONTR ADICTIONARY Fritz Spiegl

Format 198 × 129mm

Format 198 x 129mm

Extent 128pp

Extent 224pp

ISBN 978-0-85783-015-9

ISBN 978-1-85626-954-4

Price £6.99 paperback

Price £9.99 paperback

Rights World

Colour illustrations throughout Rights World Rights World

Inspired by the one of the most successful books ever published in China, this book will appeal to anyone who wants to learn more about ‘Tong Sing’.

BACK L I ST

After the Bible, the Tao Te Ching is the most widely translated book in the world

Amusing and comprehensive – Independent

EXCUSE MY FRENCH!

THE LIFE OF POO

GRAMMAR FOR GROWNUPS

Rachel Best and Jean-Christophe Van Waes

Adam Hart Format 197 x 130mm Extent 208pp

Craig Shrives Format 198 × 129mm

Format 198 × 129mm Extent 208pp ISBN 978-0-85783169-9 Price £9.99 PLC B/W illustrations Alyana Cazalet

ISBN 978-0-85783292-4 Price £12.99 PLC B/W illustrations Rights World

Extent 256pp ISBN 978-0-85783080-7 Price £9.99 PLC B/W illustrations Rights World

Rights World

Flush with cutting-edge science that will leave you satiated. In fact, it could very well be the perfect toilet book.’ – BBC Focus

‘Just the thing to take on your French holiday, especially if you’re hoping to get lucky.’ – Evening Standard

GRAMMAR RULES Craig Shrives Format 198 × 129mm

Packed with real-life examples and keeps you engaged with a wealth of great quotations from Homer the Greek to Homer Simpson.

DICTIONARY OF IDIOMS AND THEIR ORIGINS

Extent 256pp

Linda & Roger

ISBN 978-0-85783-

Flavell

037-1

Format 198 × 129mm

Price £10.99 PLC

Extent 352pp

B/W illustrations

ISBN 978-1-85626-

Rights World

664-2 Price £9.99 paperback Rights World

‘Clearly written and easy to navigate... a pleasure to read.’ – Times Literary Supplement

Tracing the sources and history of over 400 phrases.

BACK L I ST

DU NCA N PETERSEN

New edition

CHARMING SMALL HOTELS

out March 2018

FR ANCE

Fiona Duncan 14th edition

The 12th edition of Charming Small Hotels Spain is the latest title in the series relaunch of these popular guides, complete with beautifully designed new covers, an interesting blend of the contemporary and the traditional, which suits the series perfectly. The series, which has been published continuously since 1988, doesn’t just review sleepy places to stay off-the-beaten-track, but all types of hotels, including the chic and the stylish. Above all this is a truly independent guide. It’s one of only two that don’t take money for a page, and its focus on small hotels, plus the reputation of its editor, Fiona Duncan, hotel critic of the Sunday Telegraph, make the rest of the accommodation guides look like also-rans.

‘I just had to congratulate you on your wonderful publication. Thank you for the best and most reliable travel book we have ever used.’ Sylvia Tucker, reader

DU NCA N PET ER SEN

Extent 400pp ISBN 978-0-95757-597-4 Price £14.99 paperback

BRITAIN &

AUSTRIA,

IREL AND

SWITZERL AND

Fiona Duncan Extent 416pp ISBN 978-0-9956803-4-0 Price £14.99 paperback

& THE ALPS Fiona Duncan Extent 260pp ISBN 978-0-95757-590-5 Price £14.99 paperback

ITALY

Fiona Duncan & Nicky Swallow

SPAIN

Fiona Duncan Extent 300-pp

GERMANY

Fiona Duncan & George Pownall

Extent 400pp

ISBN 978-0-9930946-6-8

Extent 336pp

ISBN 978-1-90330-165-4

Price £14.99 paperback

ISBN 978-1-90330-150-0

Price £16.99 paperback

Price £14.99 paperback

ON FOOT GUIDES ET

SE D VEN

DS IALS

NEAL STREET LONG ACRE

BEDFO RD STREE

HILL

Jane Egginton and Nick Oâ&#x20AC;&#x2122;Donnell

New York

Walks 3rd edition

The only New York walking guide with aerial-view mapping

Visit Duncan Petersenâ&#x20AC;&#x2122;s travel website at www.charmingsmallhotels.co.uk â&#x20AC;˘ Find interesting places to stay â&#x20AC;˘ Order our guides online â&#x20AC;&#x201C; discounts A DUNCAN PETERSEN GUIDE

â&#x20AC;&#x2DC;A delightful book... easy to follow, clear maps, just the right level of narrative.â&#x20AC;&#x2122;

ISBN 978-0-99309-462-0

ISBN 978-0-99309-461-3

Customer review, Paris Walks

Format 220 Ă&#x2014; 140mm

Price ÂŁ10.99 paperback

Extent 128pp

Rights World

ON FOOT GUIDES

ÂŁ10.99 Other titles in the series: London; Paris; Rome; Venice; Prague

SAVOY

Friendly accompanying text, full of personal insights and advice, including food, drink, and shopping along the way. Introduces you to all the must-see areas.

Most of the routes take an hour; or, with stops for sightseeing, two or three hours. Or interlink the routes for longer expeditions.

INGTON ST. WELL

SAVO Y ST.

ISBN 978-0-99309-467-5

New York Walks

Easy to find the way. Routes on unique aerial-view maps show not only the street layout, but the look of your surroundings too.

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ÂŁ10.99 Other titles in the series: Paris, Rome, New York and Venice

ON FOOT GUIDES

SEN

ON FOOT GUIDES

PETER

Most of the routes take an hour; or, with stops for sightseeing, two or three hours. Or interlink the routes for longer expeditions.

3rd edition

The only London walking guide with aerial-view mapping

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ST.

KING STREET

CHANDOS PLACE

Friendly accompanying text, full of personal insights and advice, including food, drink, and shopping along the way. Introduces you to all the must-see areas.

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flat street plan, but by the appearance of the buildings around you. This unique series was relaunched in 2015, starting with Paris Walks and Rome Walks. Venice Walks and Prague Walks were republished with the new covers in October 2015. London and New York followed in 2016.

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Easy to find the way. Routes on unique aerial-view maps show not only the street layout, but the look of your surroundings too.

SHORTS GARDENS

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The only walking guides with â&#x20AC;&#x2DC;birdâ&#x20AC;&#x2122;s eye viewâ&#x20AC;&#x2122; (isometric) mapping, which allows you to find your way not just by

London Walks

Great for Londoners, great for visitors

UTH

NEAL'S YARD

ISBN 978-0-99309-468-2

DU NCA N PET ER SEN

ON FOOT GUIDES: FLORENCE WALKS PETER DUNC

Extent 128pp ISBN 978-0-9956803-2-6 Price £10.99 paperback

W8 tersea S ad • Bat rne Ro o th er v • 82 Sil Studios The only Florence attersea guide with aerial-view 6 Bwalking

mapping

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Following these walks is like being shown around the capital by an exceptionally knowledgeable friend. They’re fun, and they’ll help you fit it all together. And you’ll discover plenty of interesting things you never knew about the city.

Florence Walks

Format 220 x 140 mm

SEN

ES Ella lla Carr E

Florence Florence

This delightful new walking guide is the only one to Walks Walks Florence with routes on ‘bird’s eye view’ (isometric) The only lorence Florence F mapping. And there are very few walking guides walking guide aerialwith aerialto Florence: a city which is now attracting nearly as view mapping ion it d e st many visitors as Rome and Venice.1The walks are 2018 informative and fun: exploring Florence with this guide 10.99 Price: £ 56803-2-6 9 is like being taken by a friend who :knows all the best -9 -0 8 7 018 ISBN 9 n date: May 2 routes on tio a c restaurants, shops and attractions. It introduces not li b ence with guides to u P e to Flor alking only on d ry few w e is the ve e id Rome an ar gu ng ere the vi only the famous sights but the of city. sitors as e is And th w walki neatmosphere this guid apping. as many lightful ce with etric) m g nearly This de s and g Floren in ew’ (isom op attractin vi or sh w e pl s, no ey ird’s the aurant fun: ex the The cover makes clear ‘bthat beautiful mapping is hich is st d w of re an e ty st e er ci iv be :a osph format all the e Florence the atm knows ks are in sy to us hts but nd who The wal iquely ea mous sig plan by a frie Venice. uniquely easy to use because it the gs. The the fastreet ng is un kenshows in pi ly ta g ap nd on in t m tiful surrou ces no like be the au ur du be Florentines, Great Great for Florentines, yo on e tro w of th in ar that plus a fe ions. It the look attractsurroundings. orence, well as routes y for makes cle plan asThe great great for visitors as well as the look of your ntral Fl e cover ther easil e street eas of ce city. Th ed toge ar th in s g jo in ow st be re it sh can ost inte because long or all the m of are in all the most interesting areas Florence, an hour ns. e in t central peditio are abou routes ar longer ex s. Most outskirt ONEY this much colour. M plus a few on the outskirts. Most are about an hour R O UE F y pages, ● VALtitive for this man mpe longer long or can be joined together 0.easily for ly co gh hen to hi 99 map; W on Only £1 TENTS cation ● CONuse this book; Lo troducing Florence Up expeditions. It In to ng n; vi ow io ot: H rmat ico; Li Easy to find the way. Routes on unique aerial-view maps show not only the street layout, but the look of your surroundings too.

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ON FOOT GUIDES UIDES O NF OOT G

£10.99 Other titles in the series: London; Paris; Rome; New York; Venice

ON FOOT GUIDES

Most of the routes take an hour; or, with stops for sightseeing, two or three hours. Or interlink the routes for longer expeditions.

Visit Duncan Petersen’s travel website at www.charmingsmallhotels.co.uk s Find interesting places to stay s Order our guides online – discounts

A DUNCAN PETERSEN GUIDE

Routes on way. Routes Easy to find the way. show not only aerial-view maps show unique aerial-view your layout, but the look of your street layout, the street too. surroundings too. surroundings

DU NCA N PET ER SEN

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Flore Walk

The only Florence walking g with aeria view map

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Florence Walks

around the capital bbyy shown around Following Following these walks is like being shown they’ll They’’re fun, and they’ll They knowledgeable friend. They’re exceptionally knowledgeable an exceptionally interesting discover plenty of interesting you’ll discover together. And you’ll you fit it all together. help you city. knew about the city. never knew you never things you

Ella Carr

THE MICROPUB GUIDE Mat Hardy & Dan Murray Format 210 x 150 mm ISBN 978-0-9930946-9-9 Price £14.99 paperback

Enjoying the Pint-Sized Pub Revolution

MAT HARDY & DAN MURRAY

A UNIQUE NEW GUIDE FOR A NEW TYPE OF PUB

Micropubs are tiny; they serve cask-conditioned real ales from small brewers - no tasteless, gassy beer or lager; no food or music; their layout and seating encourage conversation. These are the new, friendly, community hang-outs.

Here is the definitive guide to the U.K.’s micropubs: A celebration of the first decade of the micropub, complete with a comprehensive introduction to the micropub concept. While main stream pubs close every month micropubs are opening.

Every pub has been personally visited. Anecdotes and quotes from regulars give a sense of each pub’s special character. Get to know about real ales. Hundreds of interesting one-offs are described.

Plus all the essential information: opening times, things to see nearby and whether your kids or dog will be welcome.

Mat Hardy lives in Kent, the spiritual home of the micropub. After being converted to the joys of good beer and quirky pubs, he now hopes to trade in his nine-year career as a marine biologist to open his very own micropub.

Dan Murray spent nine years working for the NHS before bureaucracy finally drove him to drink (well, enough to write about it). When he's not in alehouses, Dan can be found visiting museums, art galleries or committing culinary sacrilege in his kitchen.

Quotes from the regulars and tourist attractions nearby combine your micropub visit with a pleasant outing, as well as information on the best craft beers and local microbreweries. £14.99

Publication date: March 2017 Page count: provisionally 368 Trim: 210 x 150 mm Paper: 115 gsm mat Four colours throughout ISBN: 9780993094699

THE MICROPUB GUIDE

small, owner-managed pubs with an uncompromising focus on cask-conditioned craft beers and ales, personal service and good conversation. No electronic games; no table football; no gassy beer or lager; only the simplest bar snacks.

MAT HARDY & DAN MURRAY

Extent 400pp

THE

MICR GUIDE

PUB Featuring all Britain’s genuine micropubs and hundreds of real ales

Enjoying the pint-sized pub revolution

DU NCA N PET ER SEN

IN A BOX SERIES The In A Box series is a wonderful collection of 10 boxes each filled with 30 route cards to guide you when walking or cycling in Britain. These hassle-free cards ensure that all the planning is done for you - simply pick a card, leave the box on your bookshelf and enjoy your day out. The boxes can be sold with or without other travel guides, spine out on a shelf or table.

CYCLIST’S BRITAIN

WEEKEND WALKS

ISBN 978-1-90330-160-9 Price £13.99

ISBN 978-1-90330-164-7 Price £13.99

GREAT PUB, GREAT WALK ISBN 978-0-95757-595-0 Price £13.99

off-Road Cyclist’s

britain in a box

Transparent sleeve included Plus staying nearby

A unique off-road cycling guide on pocketable cards

THE L AKE DISTRICT Fiona Duncan & Nicky Swallow SBN 978-0-9930946-9-9 Price £13.99

DU NCA N PET ER SEN

WALKER’S LONDON AND THE SOUTH EAST ISBN 978-1-90330-156-2 Price £11.99

OFF-ROAD CYCLIST’S BRITAIN

BIRDWATCHER’S WALKS

ISBN 978-1-90330-168-5 Price £13.99

ISBN 978-1-90330-161-6 Price £12.99

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#RecipeShorts 41 101 Brilliant Things for Kids to do with Science 79 101 Things for Kids to do on a Rainy Day 79 101 Things for Kids to do Outside 79 101 Things to do with an A4 Sheet of Paper 82 30 Years at Ballymaloe 49 365 Days of Colour in your Garden 73 50 Great Curries of India 55 50 Great Curries of Thailand 55 50 Ways to be More Sustainable 26–27 A A Good Yarn 80

Abundance 73 Active 68 Allen, Darina 22-23, 49 Alyson Mowat 76 Around the World in Salads 52 Artisan Pizza 34–35 Asia Light 63 Azzarello, Julia 20 B Bailey, Nick 73 Bainbridge, Max 77 Baldwin, Suzie 74 Ballymaloe Cookery Course 49 Barber, Kimiko 46, 55 Barnard, Nick 42 Baweja, Harneet 38 Baxter, Mary Jane 78 BBC Gardeners’ Question Time: Techniques & Tips 72 Beat Your Bloat 60 Bee, Sally 62 Bell, Annie 56, 57 Bendix, Simone & Helene 12–13 Berry, Sian 26–27 Bertinet, Richard 22–23, 58 Bharadwaj, Monisha 56 Bhumichitr, Vatcharin 55 Biggs, Matthew 72 Bishara, Rawia 39 Blondel, Rachelle 82 Bob’s Basics 71 Booth, Abigail 77 Bound 6–7 Bowls of Goodness 38

Bradley, Dinah 69 Brandreth, Giles & Saethryd 80 Bread 58 Brotherson, Vic 75 Brunning, Kate 80 Bruton, Kathryn 61 Bryn’s Kitchen 51 Buonissimo 53 Byron, Caroline C Cadwallader, Adrianna & McKinnon, Cathy 78 Caldesi, Katie 52 Carlin, Aine 47 Carver, Hywel 76 Catapults & Keyhooks 18–19 Chef on a Diet 61 Chic on a Shoestring 78 Chickens 74 Chown, Vicky & Walker, Kim 70 Clark, Emily-Jane 76 Clean & Lean Diet 66 Clean & Lean Diet Cookbook 66 Clean & Lean Flat Tummy Fast! 66 Clean & Lean for Life 66 Clean & Lean Pregnancy Guide 66 Clean & Lean Warrior 66 Clodagh’s Irish Kitchen 51 Clodagh’s Suppers 30–31

Clondeglass 75 Collins, Brendan 46 Comfort 40 Contradictionary 82 Cook Japanese at Home 46 Cook Scandinavian 51 Cook Thai 40 Cooking Blokes + Artichokes 46 Cooking South of the Clouds 10–11 Copperman, Danielle 67 Cornish, Florence 44 Cracked 46 Cracking Yolks & Pig Tales 50 Crochet at Play 79 Crossley, Willow 77 Crumb 28–29 Crust 58 Cupcakes from the Primrose Bakery 59 D Darina’s Simply Classic Collection 22–23 Davidson, Holly 70, 68 De Thample, Rachel 39, 76 Declutter 21 Dictionary of Idioms and their Origins 83 Dough 58 Drawing & Seeing 14–15 Drinking for Chaps 51 Drummond, Clara 14–15

Duigan, James 66 E Earle, Liz 61, 69 Eat Right 42 Eden, Caroline 44 Edwards, Natasha 45 Elia, Maria 46 Ellis, Cassandra 78 Embroidered Home 77 Essential Diabetes Cookbook 63 Essential Gluten Free 63 Ethiopia 32–33 Excuse my French 83 F Fairley, Josephine 70 Fantastico 53 Fat Around the Middle 69 Feasts of Veg 38 Ferguson, Giana 49 Fermented 40 Fire & Smoke 41 First Time Gardener 74 Fisher, Geoffrey 18–19 Five Seasons of Jam 38 Flavell, Roger & Linda 83 Fletcher, Kelly 77 Flipping Good 42 Flourish 77 Flowerdew, Bob 71, 72 Food for Thought 41 Ford, Eleanor 44 Forgotten Skills of Cooking 49 Fowler, Alys 73 Fox, Mindy 52

Franco Manca 34–35 Franks, Matt 72 Freedman, Georgia 10–11 Frost, Sadie 70 Fuggle, Georgina 43 G Game 4–5 Game 50 Gardening on a Shoestring 74 Gebreyesus, Yohanis 26–27 Gesua, Karis & Dominic 48 Getting Pregnant Faster 69 Gingerbread Wonderland 59 Gino D’Acampo 53 Gino’s Pasta 53 Glenville, Marilyn 69 Gluten-Free, Naturally 60 Go Bento 8–9 Go With Your Gut 60 Goldin, Kat 79, 80 Goldsworthy, Lynne 77 Goose Fat & Garlic 54 Gosling, Joanna 81 Grains are Good 43 Grammar for Grown Ups 83 Grammar Rules 83 Grand Cru 48 Grant, Hilary 80 Greedy Girl’s Diet 62 Greedy Girl’s Diet Second Helpings 62

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Green, Daniel 61 Gregory-Smith, John 41 Grow, Cook, Nourish 49 Gubbeen 49 Gunpowder 38 H Harris, Rich 2–3, 41 Hart, Adam 83 Hayman, Lachlan 82 Hazell, Rachel 6–7 Healthy Dairy-Free Eating 64 Healthy Eating for Diabetes 64 Healthy Eating for IBS 65 Healthy Eating for Lower Cholesterol 64 Healthy Eating to Reduce the Risk of Diabetes 65 Healthy Eating: The Prostate Care Cookbook 65 Healthy Gluten-Free Eating 65 Here’s One I Made Earlier 24–25 Herft, Nicole 47 Hill, Shaun Hiscox, Sarah & Burton, Willa 70 Holmes, Kelly 36–37 Holmes, Sebby 40 Home Sewn 78 Homemade Gifts Vintage Style 81 Hook, Stitch & Give 80

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How to Cook 57 Huang, Ching-He 40 Hyperventilation Syndrome 69 I Ikigai 81 Inkspired 76 Irish Traditional Cooking 49 Isaac, Dawn 79 Italy for the Gourmet Traveller 52 J James, Abigail 70 James, Ghillie 43, 63 Jekka’s Complete Herb Book 72 Jessop, Lucy 45 Jonzen, Emily 44, 45 Juice 61 K Kamanetzky, Lizzie 43 Keep It Vegan 47 Killing me Souffle 82 Kimbell, Vanessa 39 Kimber, Edd 58 Kiyo Popowa, Sara 8–9 Knitting from the North 80 Kordalis, Kathy 45 Kydd, Emily 42 L La Dolce Diet 53 Lao-Tzu 82 Leendertz, Lia 42 Let’s Go Camping 80

Levant 39 Little Black Dress Diet 62 Love Your Skin 70 Low Carb Express 56 Low Carb Revolution 57 Lowery, Max 62 M Madden, Maeve 60 Made in the USA 44 Making A House Your Home 81 Malgieri, Nick 58 Martin, Natalie & Regan, Naomi 79 Mascoli, Guiseppe & Hugo, Bridget 34–35 McCartney, Paul, Stella & Mary 51 McEvedy, Allegra 42 McKenna, Clodagh 30–31, 51 McVicar, Jekka 72 Mediterranean 38 Melt It 59 Mendelson, Charlotte 72 Michell, Sophie 47 Michell, Sophie 61 Mitchell, Alex 74 Mitsuhashi, Yukari 81 Montezuma’s Chocolate Cookbook 59 Moore, Sarah 81 More Veg, Less Meat 39 Moreinos Schwartz, Leticia 54

Morris, Hugh 76 Mug Cakes 59 Murphy, Sam 68 My Life on a Plate 48 N Newton, Eccie & Gini 48 Nicholson, Chantelle 39 Nolan, Clare 81 Norman, Remington 48, 52 Nourish 70 Novelty Knits 80 O O’Brien, Lillie 38 O’Neill, Dermot 75 Olives, Lemons & Za’atar 39 Olsson, Nina 38 On the Pulse 43 Orange, Blossom & Honey 41 Osteoporosis 69 P Paleo Monday to Friday 61 Pamper Your Pooch 82 Panjabi, Camellia 55 Paper Poetry 10–11 Pastry Perfection 58 Patisserie Made Simple 58 Perfect Plates 40 Petal, Leaf, Seed 42 Pigott, Sudi 42 Pike, Charlotte 41 Pilates for Life 68

Pilates for Weight Loss 68 Pizarro, Jose 54 Plant Love 73 Planted 39 Plants, Beds & Borders 72 Plotkin, Fred 52 Plum, Camilla 51 Pork 50 Poulton, Katherine 80 Pronto 53 Purnell, Glynn 50 Q Quick & Easy Quilts 77 Quick + Simple = Delicious 42 Quick Quick Slow 42 R Radiant 60 Rainbow Bakes 59 Raw is More 48 Redemption Bar 16–17 Reset Your Gut 60 Revive Your Garden 73 Rhapsody in Green 72 Rib Ticklers & ChouxIns 50 Rigg, Annie 57 Rio de Janiero The Cookbook 54 Robertson, Deborah 21 Robinson, Lynne 68 Rogers, Kelis 48 Root & Leaf 2–3 Rose, Amber 44, 70 Run for Life 68 Running For Life 36–37

Rushworth, Katie 72 S Salt is Essential 44 Salway, Catherine 16–17 Samarkand 44 Sandler, Nick 47 Sawalha, Nadia 62 Seasonal Spanish Food 54 Seldon, Natalie 45 Serano, Rita 40 Seriously Good! GlutenFree Baking 63 Seriously Good! GlutenFree Cooking 63 Seriously Good! GlutenFree Cooking for Kids 63 Sew It Up 78 Sewing your Perfect Capsule Wardrobe 78 Share 48 Shaw, Clare 64 Shrives, Craig 83 Sillitoe, Hanna 60 Simply Wonderwoman 81 Sinclair, Mima 59 Singer, Ruth 78 Skin Secrets 69 Skinny Pasta 20 Skinny Salads 61 Skinny Soups 61 Sleep is for the Weak 76 Smashing Plates 46 Smith, Olly 51 Smoked 41

Sodding Sums 76 Soldi, Betty 76 Solo 46 Spanish Flavours 54 Spencer-Jones, Rae & Cuttle, Sarah 75 Spiegl, Fritz 82w Stewart, Andrea 41 Stir Crazy 40 Strang, Jeanne 54 Stylish Thai in Minutes 55 Sullivan, Rebecca 67 Summer Berries & Autumn Fruits 57 Sweet Things 57 T Take One Pot 43 Take One Veg 43 Tao Te Ching 82 Tapas 54 Taylor, Charles 52 Temple, Gustav 51 Terrariums & Kokedama 76 The 2-Meal Day 62 The Anti-Ageing Beauty 70 The Art of Edible Flowres 67 The Art of Herbs for Health 67 The Art of Kissing 76 The Art of Natural Beauty 67 The Art of Natural Cleaning 67 The Art of the Natural Home 67 The Bikini Promise 62

The Bountiful Kitchen 43 The Braid Book 70 The Camping Cookook 57 The City Grower 72 The Complete Book of Vegetables, Herbs & Fruit 72 The Diabetes Weight Loss Diet 64 The Edible Balcony 74 The Essential Diabetes Cookbook 64 The Fox, The Bear & The Bunny 79 The Game Cookbook 50 The Goodness of Avocado 45 The Goodness of Coconut 45 The Goodness of Garlic 45 The Goodness of Ginger & Turmeric 44 The Goodness of Greens 45 The Goodness of Honey 44 The Goodness of Nuts & Seeds 45 The Goodness of Raw Chocolate 45 The Great Domaines of Burgundy 52 The Handmade Apothecary 70 The Healthy Hedonist 47

The Indian Cookery Course 56 The Indian Kitchen 56 The Italian Cookery Course 52 The Italian Diet 53 The Japanese Kitchen 55 The Life of Poo 83 The Lolly Book 48 The Magic of Broths 47 The Meat Free Monday Cookbook 51 The Modern Dairy 56 The Modern Vegetarian 46 The New Alternatives to HRT 69 The New Vegan 47 The Paleo Diet 61 The Perfectly Tossed Salad 52 The Perfume Bible 70 The Picnic Cookbook 57 The Pilates Bible 68 The Royal Marsden Cancer Cookbook 64 The Secrets of Sewing Lingerie 78 The Shed Cookbook 50 The Smallholder’s Handbook 74 The Sourdough School 39 The Thrifty Forager 73 The Thrifty Gardener 73 The Urban Woodsman 77 The Wagamama

Cookbook 56 The Wholefood Pantry 44 The Wild Dyer 77 Theodorou, Susie 38 Tong Sing 82 Tonics & Teas 76 Tophill, Frances 74 Total Greek Yoghurt Cookbook 47 Tubby, Linda 46 Turkish Delights 41 V Van De Car, Nikki 80 Vegan in 7 40 Vickery, Phil 4–5, 50, 63 Vintage Flowers 75 Vintage Wedding Flowers 75 W Wagamama Ways with Noodles 56 Waters, Andrea 16–17 Well Being 67 Whaite, John 40 What to Knit when you’re Expecting 80 Wild Flowers 75 Wilkinson, Becks 59 Williams Bryn 51 Windridge, Charles 82 Worrall Thompson, Anthony 64 Y Youkilis, Robyn 60

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Contacts Head Office Carmelite House 50 Victoria Embankment London EC4Y 0DZ T 02031226400 F 0208283 9704 www.kylebooks.co.uk UK Trade Sales Enquiries info@octopusbooks.co.uk UK Regional Sales Team Group Field Sales Director Dominic Smith T +44 (0)7768 375 222 dominicsmith@hachette.co.uk Central London Linda McGregor T +44 (0)7976 836 605 linda.mcgregor@hachette.co.uk South East Julia Benson T +44 (0)7771 813 508 julia.benson@hachette.co.uk The West & South Wales Declan Kyle T +44 (0)7810 837 256 declan.kyle@hachette.co.uk

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‘Nina Olsson’s Bowls of Goodness is vegetarian food at its finest.’ Food & Travel on Bowls of Goodness, Nina Olsson ‘This is a book to delight food lovers, travel hounds and history buffs alike.’ The Telegraph on Samarkand, Eleanor Ford and Caroline Eden ‘Gino brings informality and endearing enthusiasm to recipes’ Daily Mail on Gino D’Acampo ‘Wonderfully inspirational and soundly practical.’ – Alan Titchmarsh on Plants, Beds & Borders, Katie Rushworth ‘Jekka is the queen of herbs.’ BBC Countryfile magazine on Jekka’s Complete Herb Book, Jekka McVicar ‘The pared back approach certainly doesn’t imply any constraints on his creativity.’ Nigella Lawson on Perfect Plates, John Whaite ‘Phil Vickery is not only a talented chef, but something rarer still. a sensible and sensitive one’ The Independent ‘Darina’s beautiful and unpretentious vision of cooking is connected to the land.’ Alice Waters ‘A gorgeous mix of modern, regional and traditional Turkish dishes – I want to cook them all.’ Diana Henry on Turkish Delights, John Gregory Smith The Handmade Apothecary is a fusion of cool cookbook and DIY health manual, beautifully tapping into the trend for looking after our bodies naturally.’ Grazia on The Handmade Apothecary, Vicky Walker & Kim Chown

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