Quadrille Publishing Catalogue 2013 by Quadrille Publishing

Quadrille 2013

Quadrille 2013 Quadrille Publishing Ltd Alhambra House 27â&#x20AC;&#x201C;31 Charing Cross Road London WC2H 0LS tel: 020 7839 7117 fax: 020 7839 7118 email: enquiries@quadrille.co.uk website: www.quadrille.co.uk

Alison Cathie Managing Director

Publishing has never been more exciting or more challenging! It’s evolving so quickly, and in so many forms, that the dizzying opportunities for both creating and selling books and content are literally mind blowing . . . One of the sectors which is showing massive growth all over the world is craft, and Quadrille has published some of the most ground-breaking, best-selling titles in the genre. Now, we are proud to announce the tie-in book to the first major BBC television craft series, The Great British Sewing Bee, to be launched this spring. As beautiful as it is practical, this looks set to establish itself as the bible on the subject. And it will be followed by a collection of stunning and original titles, including The Belle & Boo Book of Craft, the project book of these enchanting characters, The Liberty Book of Simple Sewing, a glorious follow up to our first, very successful, Liberty title, Simple Makes, an enticing collection of practical books, Girls’ Night In, a wonderful collection of projects and recipes to make each occasion memorable, and we also have glorious new books from the two great ladies of knitting, Debbie Bliss and Erika Knight. Following on from her brilliant practical books, Cath Kidston’s Coming Up Roses: The story of growing a business, provides an intriguing insight into the success of this amazing eponymous company with its instantly recognizable designs and worldwide outlets. Our food list is equally exhilarating, James Martin’s Fast Cooking promises to be as inspired as his Slow Cooking, while Leiths’ How To Cook is quite simply the most complete, the most appetising, and the most contemporary cooking bible available. Gizzi Erskine’s revolutionary approach to dieting, Skinny Weeks & Weekend Feasts, shows all sorts of dishes you had never thought could form part of a weight-reducing programme, and TV star Dale Pinnock’s inspiring The Medicinal Chef, provides healthy recipes and guidance on how to use key foods to treat a wide range of ailments. These are followed

by the glorious celebration of British country cooking in Yeo Valley’s The Great British Farmhouse Cookbook, the beautiful collection of writing and recipes in Elizabeth David’s On Vegetables and Tony Turnbull’s innovative The Only Recipes You’ll Ever Need, which is the perfect answer to the perennial ‘what shall we have for supper tonight?’ In interiors, it is thrilling to have Tricia Guild’s dazzling Colour Deconstructed, her up-to-the-minute gorgeous guide to using colour and pattern, while Abigail Ahern’s Decorating with Style offers a hip, fresh introduction to creating instant looks without breaking the budget. Alexandra Shulman described our Vogue titles as offering ‘an authoritative overview of the work of the 20th century’s most influential designers’. Our Vogue on Designers series has got off to a splendid start, with immediate reprints of the first four titles, and superb new ones coming on further icons: Cristóbal Balenciaga, Vivienne Westwood, Ralph Lauren and Hubert de Givenchy. And finally, we are launching the Quadrille pregnancy and childcare list, with two key titles, Expecting a Baby? by Dr Penelope Law and Expecting Twins? by Professor Mark Kilby and Jane Denton, both will be the books on their subject, and are destined to be core titles for years to come. With this glittering selection, we feel confident that Quadrille’s offering for 2013 will be one of the best ever. Thank you all – booksellers, distributors and co-publishers all over the world – for your support.

Alison Cathie Managing Director

GIFT GARDENING EROTICA & SELF-HELP PREGNANCY, HEALTH & DIET ART, PHOTOGRAPHY & FASHION HOME CRAFT

10 78 80 114 126 140 150 156 160

BIOGRAPHY FOOD & WINE

Contents

GIFT GARDENING EROTICA & SELF-HELP PREGNANCY, HEALTH & DIET ART, PHOTOGRAPHY & FASHION HOME CRAFT

10 78 80 114 126 140 150 156 160

BIOGRAPHY FOOD & WINE

Contents

Fast Cooking

Really exciting recipes in 20 minutes James Martin photography by Tara Fisher

In a world where we are all short of time, we increasingly want ideas for getting a meal ready very quickly. In this new collection of over100 simple recipes, James Martin shows how to put delicious food on the table in next to no time. Using good-quality ingredients, smart store-cupboard shortcuts and time-saving ideas, James provides an indispensable repertoire of recipes to cook every day. Each one is straightforward to shop for with easy-to-find ingredients, and can be prepared from start to finish in 20 minutes, including any accompaniments. Additionally, there are clever tips about how to adapt and vary the dishes to suit your time constraints. Divided into chapters on starters, main courses and desserts, there are plenty of quick after-work suppers, such as smoked haddock fishcakes with quick hollandaise, or hot noodle soup with chilli and mushrooms, as well as simple-but-stunning dishes for entertaining when you’re short of time, such as sushi salmon with hot sizzling sesame oil, or roast duck with cumin-spiced lentils. Delicious yet speedy puddings include a 5-minute banoffee cheesecake, whoopee cakes and strawberries with vodka sabayon. Inspiring but practical, quick but flavoursome, James Martin’s Fast Cooking brings everyday cooking to life.

James Martin Presenter of the BBC’s Saturday Kitchen, James Martin is one of the UK’s most popular TV chefs, and his enthusiasm and passion for food have won him countless fans. His accessible approach to cooking was showcased in his previous books for Quadrille, Desserts (2007) and Slow Cooking (2012). He has two restaurants and writes a weekly car column in the Mail on Sunday’s Live magazine, as well as making frequent appearances on food TV programmes and demonstrating live at the BBC Good Food Show.

£20.00 Hardback 978 184949 318 5 208pp 248 x 187mm 40,000 words including 100 recipes 80 colour photographs Publication October 2013

Also by this author, see page 63:

Desserts

£20.00 Hardback 978 184949 123 5 208pp 248 x 187mm 45,000 words including 100 recipes 80 colour photographs Over 55,000 copies sold

EXPORT EDITION Slow Cooking £20.00 Hardback 978 184949 291 1

Slow Cooking

Mouthwatering recipes with minimum effort

James Martin

photography by Tara Fisher Slow Cooking is an irresistible collection of simple, delicious dishes that require minimum effort. James Martin shows how cooking slowly is the perfect way to draw out flavours, enabling you to produce mouthwatering dishes. Every recipe includes an hour or more of cooking or marinating time and no last-minute preparation. The book includes slow soups, slow vegetables, slow fish, slow roasts and one-pots, and even slow puddings. Slow Cooking shows how everyone can produce show-stopping dishes with very little fuss. ‘Slow Cooking is a joy to read and we guarantee you’ll turn to the recipes time and time again’ Good Housekeeping 11

Fast Cooking

Really exciting recipes in 20 minutes James Martin photography by Tara Fisher

£20.00 Hardback 978 184949 318 5 208pp 248 x 187mm 40,000 words including 100 recipes 80 colour photographs Publication October 2013

Also by this author, see page 63:

Desserts

£20.00 Hardback 978 184949 123 5 208pp 248 x 187mm 45,000 words including 100 recipes 80 colour photographs Over 55,000 copies sold

EXPORT EDITION Slow Cooking £20.00 Hardback 978 184949 291 1

Slow Cooking

Mouthwatering recipes with minimum effort

James Martin

FOOD & WINE

Skinny Weeks & Weekend Feasts Gizzi Erskine

photography by Jason Lowe

Quadrille publishing catalogue 2013

This revelatory new book of two halves from bestselling author Gizzi Erskine, Skinny Weeks & Weekend Feasts will leave you amazed at what you can eat when trying to lose weight, rather than being disappointed by what you can’t! In Part One, Skinny Weeks, Gizzi demonstrates that healthy food needn’t be boring or mean sacrificing bold, exciting flavours. With mouthwatering calorie-counted dishes such as blackened mackerel with roasted tomatoes and lime leaves, roast duck noodle soup and black bean tacos with radishes, tomato and avocado, this is healthy eating the Gizzi way, enabling a weight loss of between one to two pounds per week. In Part Two, Weekend Feasts, Gizzi shows you how to let your hair down and treat yourself to the food you love to eat. Choose from a Friday night feast, a long leisurely brunch, a proper Sunday lunch or an indulgent afternoon tea and enjoy some truly decadent food, safe in the knowledge that you’ve earned it. Throughout, Gizzi reveals the secrets of eating healthily day in, day out – demonstrating how a bit of forethought and preparation can go a long way towards enjoying astonishingly satisfying, flavoursome food with just a fraction of the expected calories. With its bold, innovative design, stunning photography and inspiring, achievable and utterly delicious recipes, Skinny Weeks & Weekend Feasts will change the way you eat for ever . . .

Gizzi Erskine Effortlessly stylish and talented chef Gizzi Erskine is a bestselling author, columnist and presenter whose take on food is both edgy and refreshing. Having trained at the prestigious Leiths School of Food and Wine, Gizzi went on to win a placement at BBC Good Food magazine, where she established herself as an award-winning food writer and stylist. TV followed, with series including the popular Channel 4 primetime show Cook Yourself Thin and, mostly recently, Cooks to Market for Sky Living. Author of the bestselling tie-in book of the same name, as well as the acclaimed Kitchen Magic, Gizzi writes for a wide variety of magazines and newspapers and contributes regularly to InStyle, Sunday Times Style and Fabulous magazine.

£19.99 Hardback 978 184949 261 4 192pp 248 x 187mm 33,000 words including over 100 recipes 70 colour photographs and illustrations throughout Publication March 2013

FOOD & WINE

Skinny Weeks & Weekend Feasts Gizzi Erskine

photography by Jason Lowe

Quadrille publishing catalogue 2013

£19.99 Hardback 978 184949 261 4 192pp 248 x 187mm 33,000 words including over 100 recipes 70 colour photographs and illustrations throughout Publication March 2013

FOOD & WINE

The Great British Farmhouse Cookbook Yeo Valley

text by Sarah Mayor photography by Andrew Montgomery

Quadrille publishing catalogue 2013

Much more than a name on a yogurt pot, Yeo Valley is a real organic farm run on traditional lines in the heart of the West Country. Informed by rural Britain’s superb culinary heritage, this sumptuous book captures the true taste of today’s country cooking, with a collection of over 100 mouth-watering recipes inspired by the traditions of the British farmhouse kitchen but given a modern twist. From soups and pâtés to casseroles, roasts, salads and pies, and from tarts and crumbles to puddings, cakes, breads, jams and chutneys, produce from the farm and surrounding countryside is imaginatively combined to produce a collection of heartwarming, seasonal family dishes to suit all occasions. Journeying from dairy to farmyard, orchard to vegetable garden, fields, streams and woodland, recipes range from slow-roasted tomato soup with chilli and cheese cornmeal muffins and warm chicken salad with tarragon cream to poppy seed and lemon ice cream cake with stewed blackcurrants, bringing the fresh and seasonal flavours of the farmhouse to kitchens everywhere. Dotted throughout with fun and informative farming facts and evocative photographs taken over a year on the farm, Yeo Valley’s The Great British Farmhouse Cookbook is a celebration of contemporary country life and modern British food at its best.

Yeo Valley Sarah Mayor is the daughter of Roger and Mary Mead, who started Yeo Valley at Holt Farm in 1961 with 30 cows and the odd sheep. Mary opened a tea room and the clotted cream they made for it meant there was lots of skimmed milk left over. So they tried making yogurt . . . and people seemed to like it. They still do – today Yeo Valley is the largest organic business in the UK, every week making delicious things with 2 million litres of milk, sourced from the organic milk supply cooperative as well as their own British Friesian herd. And the Mead family still live and work at Holt Farm.

£20.00 Hardback 978 184949 266 9 224pp 238 x 195mm 50,000 words including over 100 recipes Over 100 colour photographs Publication April 2013

FOOD & WINE

The Great British Farmhouse Cookbook Yeo Valley

text by Sarah Mayor photography by Andrew Montgomery

Quadrille publishing catalogue 2013

£20.00 Hardback 978 184949 266 9 224pp 238 x 195mm 50,000 words including over 100 recipes Over 100 colour photographs Publication April 2013

FOOD & WINE

The Medicinal Chef

Eat your way to better health Dale Pinnock photography by Martin Poole

Quadrille publishing catalogue 2013

Nutritional advice can sometimes be confusing, but TV’s Medicinal Chef and nutrition expert Dale Pinnock’s friendly, accessible and knowledgeable style, combined with simple, clearly explained and appealing recipes, mean that eating your way to good health has never been easier or more delicious. In his first major cookbook, Dale presents his unique and inspiring approach to cooking and health. Many seemingly humble ingredients – from apples and avocados to salmon and sweet potatoes, even chocolate – contain powerful phytonutrients that have been shown to have beneficial effects on a range of medical conditions. Rather than seeking to provide an alternative to other forms of treatment, Dale shows how diet can work alongside them to help us take an active role in improving our health. With 80 easy, tasty recipes, Dale shows how simple it is to incorporate these super-healthy ingredients into your everyday diet, where they can work along with conventional treatments to boost all the body’s systems and improve energy levels. Alongside every recipe simple symbols indicate which conditions it can help with. Also included are a glossary of 85 key ingredients and advice on how your diet can make a real difference to 30 common ailments. If you thought healthy cooking meant tofu and lettuce, think again! From tasty lunches, to food for sharing, to decadent desserts, every recipe is easy to shop for and quick and simple to prepare.

Dale Pinnock Dale Pinnock is a vocal, passionate and down-to-earth champion of the beneficial effects that food can have on our health. A leading nutritionist and food lover, he is a regular face on TV and in the national media, including appearances on ITV’s Lorraine and The Alan Titchmarsh Show, and Four Live for RTÉ1. He is currently completing a master’s degree in Nutritional Medicine and has worked as a wholefoods chef. He runs nutrition clinics in London and Cambridge and has a successful website at www.dalepinnock.com. To this end, he regularly collaborates with GPs and healthcare academics. ‘Our food should be our medicine and Dale shows why and how to make this a reality. All doctors should read this book!’ Dr Tom Gilhooly, GP and Medical Director of the Essential Health Clinic £18.99 Hardback 978 184949 262 1 192pp 248 x 187mm 53,000 words including 80 recipes Over 70 colour photographs Publication February 2013

EXPORT EDITION The Medicinal Chef £18.99 Hardback 978 184949 290 4

FOOD & WINE

The Medicinal Chef

Eat your way to better health Dale Pinnock photography by Martin Poole

Quadrille publishing catalogue 2013

EXPORT EDITION The Medicinal Chef £18.99 Hardback 978 184949 290 4

FOOD & WINE

Sushi Slim Makiko Sano

photography by Lisa Linder

Quadrille publishing catalogue 2013

The Japanese have the lowest obesity rate in the developed world. How do they do it? Sushi Slim has the answer. By including just one Japanese meal a day – lunch or dinner – into your diet, you too can lose weight, or maintain a healthy, slimline figure. Sushi Slim contains meal plans devised by a Japanese dietitian to get you results fast, whether you want to slim or just maintain your weight. Choose from London sushi queen Makiko Sano’s 50 delicious step-by-step sushi recipes for California, nigiri, gunkan, hand and hosomaki rolls, her plethora of soups and salads (including a collagen soup that is a facelift in a bowl) or 10 ingenious 500-calorie bento boxes such as the California roll box filled with a japanese omelette, a bean and crab california roll and oil-free edamame. All the recipes have been calorie-counted to make it easy to Sushi Slim. It is also simple to follow the plan if you are a vegetarian, as there are options for every recipe. By revealing the secrets of the Japanese diet, Sushi Slim will help you lose or maintain weight, while eating as well as you ever have.

Makiko Sano Makiko Sano is an expert on Japanese food and cooking. She has run the sashimi counter at Selfridges, supplied sushi to Buckingham Palace, and taught thousands of novices how to make sushi effortlessly. In Sushi Slim, she reveals that skill, along with the age-old food secrets of Japanese women, used to keep them slim and beautiful. The name of Makiko’s restaurant in Hammersmith, London – Suzu – means ‘long and healthy life’, and this is what she wants us all to enjoy, sharing her superfood ingredients and tips for eating well for life. Makiko lives in London with her three children.

£12.99 Paperback with flaps 978 184949 175 4 128pp 240 x 190mm 20,000 words including 100 recipes, plus diet plans 70 colour photographs Publication April 2013

FOOD & WINE

Sushi Slim Makiko Sano

photography by Lisa Linder

Quadrille publishing catalogue 2013

£12.99 Paperback with flaps 978 184949 175 4 128pp 240 x 190mm 20,000 words including 100 recipes, plus diet plans 70 colour photographs Publication April 2013

FOOD & WINE

Leiths

How to Cook photography by Peter Cassidy

Quadrille publishing catalogue 2013

Freshly written by the experts at Leiths School of Food and Wine this is quite simply the best illustrated cookery course. In tune with current lifestyles and preferred food choices, this comprehensive book takes the reader – subject by subject – through every aspect of food preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout. Here you will find the essentials that most cookbooks leave out: how to prepare every ingredient from scratch, including vegetables, fish, shellfish, poultry and game; how to judge when meat is perfectly cooked and the best way to carve roasts; the correct texture at every stage of pastry, cake and bread making; and how to make the perfect pasta and risotto. And if things don’t turn out quite right, there is help on hand to identify what’s gone wrong and how to rectify the problem and/or avoid it happening next time. Home cooks will feel there is a Leiths chef looking over their shoulder and guiding them every step of the way. Recipes are clearly set out, easy to follow and illustrated with full-page photographs, plus detail shots showing key preparation stages. There are over 500 recipes plus 250 variations, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. The ultimate cook’s reference book, this should be on every kitchen shelf.

Leiths School of Food and Wine Based in London, this renowned cookery school has acquired a first-class international reputation since it was founded by Pru Leith and Caroline Waldegrave in 1975. Students come from all over the world to be taught by professional chefs in a friendly atmosphere; many of them have moved on to highly successful careers in the world of food and catering. Countless amateur cooks have passed through Leiths, too, becoming confident, skilled home cooks.

£30.00 Hardback 978 184949 319 2 672pp 248 x 197mm 250,000 words 750 recipes including variations plus 130 techniques 820 colour photographs Publication September 2013

FOOD & WINE

Leiths

How to Cook photography by Peter Cassidy

Quadrille publishing catalogue 2013

£30.00 Hardback 978 184949 319 2 672pp 248 x 197mm 250,000 words 750 recipes including variations plus 130 techniques 820 colour photographs Publication September 2013

FOOD & WINE

The Only Recipes You’ll Ever Need

4 ways to cook almost everything Tony Turnbull photography by Romas Foord

Quadrille publishing catalogue 2013

Running out of inspiration for everyday meals? Tired of cooking the same old recipes? Here’s a book that will put an end to all of that. Despite the plethora of cookbooks and cookery programmes encouraging us to try new recipes and ways of cooking, most people’s everyday cooking revolves around staple ingredients and dishes that are tasty and simple – and they often feel the need for new and original ideas. Tony Turnbull’s brilliant cookery feature in The Times Saturday magazine – The Only Four Recipes You’ll Ever Need – has been a huge success from the moment it first appeared. Readers love the simplicity of the concept: four simple but delicious alternative recipes for the foods we really love to eat. For example, a staple ingredient, cod, is shown in 4 ways – covered in thyme breadcrumbs; wrapped in prosciutto and sage; on top of minted peas and with a tomato and olive sauce. Divided into Lights, Mains, Desserts and Drinks, this superb collection of over 280 recipes features four dishes each for over 60 ingredients/styles of dish – including soups, pasta, pastry, fish, meat, roasts, salads, stir-fries, chocolate, berries, cocktails and many more. For everyday cooking this really is the only book you will ever need.

Tony Turnbull Tony Turnbull is Food and Drink Editor of The Times. During more than a decade with the newspaper he has written weekly columns, restaurant reviews and food features and cooked alongside some of the country’s best chefs, including Gordon Ramsay, Heston Blumenthal, Raymond Blanc, Michel Roux and Rick Stein. Over this time he has not only picked up a welter of tips and techniques but he has also developed a keen understanding of the way we shop and eat. He has previously collaborated with Gordon Ramsay on two cookbooks. This is the first under his own name. ‘Simple and delicious dishes for every night of the week. This book is a great staple for any kitchen’ Gordon Ramsay

£16.99 Flexibound 978 184949 286 7 144pp 253 x 201mm 35,000 words including over 280 recipes 280 colour photographs Publication May 2013

FOOD & WINE

The Only Recipes You’ll Ever Need

4 ways to cook almost everything Tony Turnbull photography by Romas Foord

Quadrille publishing catalogue 2013

£16.99 Flexibound 978 184949 286 7 144pp 253 x 201mm 35,000 words including over 280 recipes 280 colour photographs Publication May 2013

FOOD & WINE

Elizabeth David on Vegetables Elizabeth David compiled by Jill Norman photography by Kristin Perers

Quadrille publishing catalogue 2013

Culinary legend Elizabeth David revolutionised British cooking, her recipes bringing the colour and vibrancy of sunnier climes to kitchens everywhere. Gathered together for the first time, this beautiful new collection celebrates her best vegetable recipes – featuring a range of delicious, timeless dishes filled with irresistible flavours, colours and scents. With today’s emphasis on eating more vegetables and increase in vegetarianism, this superb collection is sure to inspire a whole new generation of food lovers. Seven chapters guide the reader from soups, salads and small dishes through to pasta, rice dishes and more substantial fare, illustrated with sumptuous colour photography, while threaded throughout are a number of Elizabeth David’s short essays – richly evocative pieces full of history and anecdote as well as practical culinary advice. Published to celebrate the centenary of her birth, Elizabeth David on Vegetables is a must-have for anyone wishing to give vegetables a starring role in their cooking.

Elizabeth David Elizabeth David lived in France, Italy, Greece, Egypt and India, learning the local dishes and cooking them in her own kitchens. Her first book, Mediterranean Food, was published in 1950 to great success and was followed by French Country Cooking (1951), Italian Food (1954), Summer Cooking (1955), French Provincial Cooking (1960) and English Bread and Yeast Cookery, winner of the 1977 Glenfiddich Writer of the Year Award. An Omelette and a Glass of Wine, a selection of her journalistic work, was published in 1984. Elizabeth was made Chevalier de l’Ordre du Mérite Agricole in 1977, awarded the OBE in 1976 and the CBE in 1986. In 1982 she was elected Fellow of the Royal Society of Literature. Her books have sold in excess of 2 million copies worldwide.

£20.00 Hardback 978 184949 268 3 192pp 248 x 187mm 35,000 words including over 100 recipes 60 colour photographs Publication May 2013

FOOD & WINE

Elizabeth David on Vegetables Elizabeth David compiled by Jill Norman photography by Kristin Perers

Quadrille publishing catalogue 2013

£20.00 Hardback 978 184949 268 3 192pp 248 x 187mm 35,000 words including over 100 recipes 60 colour photographs Publication May 2013

FOOD & WINE

Manly Food Simon Cave

photography by Beth Evans

Quadrille publishing catalogue 2013

Because men order steak and women order salad! A book of savoury, strong and masculine flavours, Manly Food is a feast of high-quality recipes and expert instruction, designed to appeal to the tastes and interests of men. With recipes that are straightforward, fun and easy to cook, and superbly blokey photographs that bring cooking to life, Manly Food is the ideal companion for the male food lover. 18 chapters are arranged by areas of interest, such as Pure Meat, Wild & Foraged, Shared, Preserved from Scratch or Chilli & Spice – or occasion, such as Grill & Barbecue, Comfort Food, Fast Food, TV Dinners, Breakfasts & Hangovers and old-fashioned Manly Desserts and Cocktails, giving the reader a book for entertaining crowds, finding impressive menus for two, or simply cooking the perfect burger. There are close to 200 recipes, including lamb shank vindaloo, sweaty tacos with beef and chipotle sauce and even Peking duck, each accompanied by easy-to-follow instructions and over 100 colour photographs. The book also contains a butchery guide, offering the chance to learn how to prepare a whole roast suckling pig, as well as other useful tips on how to build a barbecue from scratch or sharpen knives – making it the perfect toolkit for all things manly and culinary. Manly Food offers readers the first genuinely complete companion for those who love hearty, masculine food.

Simon Cave Simon Cave is a food writer and blogger. He credits his food-obsessed, well-travelled parents with teaching him how to cook. Simon is passionate about seeking out and cooking quality food from around the world, be it the humble street foods of Asia or the grand and complex dishes of haute cuisine. However, first and foremost his love is for straightforward, home-prepared food done well, and he believes that ‘if cooking isn’t fun, you’re not doing it right’.

£25.00 Hardback 978 184949 273 7 288pp 252 x 216mm 65,000 words including 190 recipes 100 colour photographs Publication June 2013

FOOD & WINE

Manly Food Simon Cave

photography by Beth Evans

Quadrille publishing catalogue 2013

£25.00 Hardback 978 184949 273 7 288pp 252 x 216mm 65,000 words including 190 recipes 100 colour photographs Publication June 2013

FOOD & WINE

Pretty Witty Cakes Book of Sugarcraft Characters

How to model fondant fairies, animals and other friends Suzi Witt

Quadrille publishing catalogue 2013

Cupcakes are the definition of confectionary cool, with glittery, multi-coloured and skillfully piped toppings becoming commonplace, the newest trend and the ultimate decoration, that will make your cupcakes stand out from the rest, are Suzi Witt’s amazing sugarcraft characters! In just three short years Suzi Witt has built her baking business, Pretty Witty Cakes, into a favourite with cake decorators and sugarcrafters that has an ever-growing international army of admirers. Renowned for cute but accessible sugarcraft characters that have true universal appeal, this first book from Suzi Witt and Pretty Witty Cakes contains comprehensive instructions for over 30 cute and contemporary characters. Suzi’s natural instinct for an achievable design, paired with her expert tutoring experience, means that even the novice cake decorator is guaranteed to turn out impressive results when following the detailed step-by-step instructions for each of the characters, whether it is a delightful flower fairy, a cute woodland creature or a seasonal favourite, such as a frosty snowman. Modeled mainly by hand – with the limited use of only a very few tools or moulds – Suzi’s characterful designs can be successfully made with the minimum of equipment; something she has proven countless times with her sugarcraft day courses that attract cake decorators of all levels of ability. Perfect when placed singularly on a cupcake or grouped together in a scene on a larger cake, Suzi’s adorable sugarcraft characters will add personality and the aah-factor to your home cake baking.

Suzi Witt Since establishing Pretty Witty Cakes in 2009, high demand from her ardent followers has lead to Suzi rapidly growing the business with her cake baking and decorating day courses, supplemented by online tutorials. She made her debut demonstration at the 2012 Cake & Bake Show in London, where her show was the first ticketed event to sell out, and is set to return in 2013 in an even bigger way.

£20.00 Hardback 978 184949 328 4 192pp 280 x 216mm 30,000 words including 30 characters Over 150 colour photographs Publication September 2013

FOOD & WINE

Pretty Witty Cakes Book of Sugarcraft Characters

How to model fondant fairies, animals and other friends Suzi Witt

Quadrille publishing catalogue 2013

£20.00 Hardback 978 184949 328 4 192pp 280 x 216mm 30,000 words including 30 characters Over 150 colour photographs Publication September 2013

FOOD & WINE

The Kids Only Cookbook Sue Quinn

Quadrille publishing catalogue 2013

Here’s a book that does exactly what it says on the tin – it’s a cookbook aimed specifically at kids, and only kids, so they can get down and dirty in the kitchen. Apart from the odd ‘adult alert’ the recipes are all easy and safe enough for children to cook entirely alone. A few basic guidelines show them how to get started – how not to chop your fingers off and how to find your way around the kitchen – and then it’s into 50 simple but really tasty recipes, arranged around the way kids live: Morning munchies, Scrummy suppers, Things to take out and about, When mates come over, and a bit more challenging: Posh nosh and Party time. All the dishes are the sort of things kids love, such as no-recipe pancakes, sensational smoothies, awesome ribs, chicken fajitas, easy-peasy pizzas, stripey cheesecake sundae, magic lemon pudding and amazing chocolate celebration cake. They’ll also learn as they go along; each recipe contains a culinary technique such as beating, whipping, piping or baking. All the dishes have been chosen and cooked by Sue’s kids: Ruby (11) and Ben (8). Every recipe is illustrated cartoon-style, with photos of every step you need to see to get the dish right, with easy-to-follow captions and comments from the kids themselves as they go along. And there’s also advice on how not to turn the kitchen into a disaster zone – clear up as you go along!

Sue Quinn Sue Quinn is a food writer, journalist and author of several cookery books. She has a lifelong interest in cooking and sharing good food, both in her native Australia and the UK. When not writing about food, she spends her free time cooking with her children. Sue has written books on Spanish and Japanese cooking, and most recently, a book on crackers. She is also a regular contributor to The Guardian’s online food and wine section and writes her own food blog, www.penandspoon.com.

£12.99 Hardback 978 184949 331 4 128pp 270 x 216mm 20,000 words including 50 recipes Over 300 colour photographs Publication August 2013

FOOD & WINE

The Kids Only Cookbook Sue Quinn

Quadrille publishing catalogue 2013

£12.99 Hardback 978 184949 331 4 128pp 270 x 216mm 20,000 words including 50 recipes Over 300 colour photographs Publication August 2013

FOOD & WINE

Mark Hix

The Collection photography by Jason Lowe

Quadrille publishing catalogue 2013

Mark Hix has spent the past two decades redefining the culinary landscape with his original take on British gastronomy. In this stunning book, the celebrated chef, restaurateur and food writer has gathered together over 300 of his finest recipes, reflecting his general philosophy towards food – his love of exceptional ingredients and his simple, honest approach to their preparation and cooking – while showcasing his unerring ability to reinvent even the most traditional dishes with a contemporary touch. Divided into 9 chapters – Starters & Snacks; Salads; Soups; Fish & Seafood; Poultry & Game, Meat; Vegetables; Puddings; Stocks & Sauces – recipes are included for every occasion and showcase Mark’s unrivalled understanding of ingredients, provenance and seasonality. Savoury dishes include such varied delights as celery and pickled walnut salad, stargazey pie, and roast wood pidgeon with blaeberries, while sweet options range from simple classics such as burnt cream, blueberry pie and chocolate mousse to the impressive elderflower jelly with summer fruits. Throughout Mark writes passionately about his desire for readers to experience the taste of food grown locally at its peak, and the excitement that cooking with seasonal produce and traditional artisanal foodstuffs offers. Illustrated with artwork from a number of leading contemporary artists including Tracy Emin, as well as photography from award-winning food photographer Jason Lowe, Mark Hix: The Collection is, quite simply, an essential addition to any cookbook collection.

Mark Hix Mark Hix has been at the forefront of the revival in interest in British ingredients and cooking for over 20 years. Following 17 years overseeing London’s fashionable Le Caprice, The Ivy, Scott’s and J. Sheekey, Mark set up on his own and now has six acclaimed restaurants in London and the West Country. He has just celebrated 10 years as recipe columnist for The Independent on Saturday Magazine and has written nine cookbooks, including Mark Hix on Baking, Hix Oyster & Chop House, British Regional Food, which received a Guild of Food Writers’ Award and the André Simon Book Award – Special Commendation, and British Seasonal Food, which was named The Guild of Food Writers’ Cookery Book of the Year.

£25.00 Hardback 978 184949 317 8 320pp 280 x 220mm 75,000 words including over 300 recipes Over 200 colour photographs Publication October 2013

Also by this author, see pages 38–39: Mark Hix on Baking Hix Oyster & Chop House British Seasonal Food British Regional Food Fish etc. 33

FOOD & WINE

Mark Hix

The Collection photography by Jason Lowe

Quadrille publishing catalogue 2013

£25.00 Hardback 978 184949 317 8 320pp 280 x 220mm 75,000 words including over 300 recipes Over 200 colour photographs Publication October 2013

Also by this author, see pages 38–39: Mark Hix on Baking Hix Oyster & Chop House British Seasonal Food British Regional Food Fish etc. 33

£25.00 Hardback 978 184949 185 3 320pp 280 x 220mm 79,000 words including over 200 recipes with variations 300 colour photographs

£25.00 Hardback 978 184949 186 0 320pp 280 x 220mm 75,000 words including over 300 recipes 300 colour photographs

Michel Roux

Antonio Carluccio

photography by Martin Brigdale

photography by Alastair Hendy

The Collection

This is a collection of 200 of Michel Roux’s finest recipes – for all seasons and to suit all occasions. The book covers: Breakfast and Brunch; Starters; Fish and Shellfish; Poultry, Meat and Game; Vegetables, Eggs and Cheese; Desserts; Baking; Party Food; Stocks and Sauces. Contemporary dishes are featured, along with Michel’s interpretations of classic French dishes. Designed in a clear, easy-tofollow style and illustrated throughout with stunning photographs, this is a must-have recipe collection from one of our greatest chefs.

Michel Roux At his restaurant, The Waterside Inn at Bray, Michel Roux has held three Michelin stars for 27 years. He holds countless other culinary honours and was awarded an OBE in 2002 and the Chevalier de la Légion d’Honneur. Michel has appeared in two television series and written several successful books which have been translated into 13 languages, including Eggs (2005), Pastry (2007), Sauces (2009) and Desserts (2011) . ‘This collection of Roux’s finest dishes essentially forms an autobiography in 250 recipes’ The Times

The Collection

The Godfather of Italian food, Antonio Carluccio is an internationally acclaimed cook whose worldwide book sales number in the millions and whose television series have screened in over 20 countries. Now, for the first time, he has brought together over 300 of his best recipes to form this collection. Capturing his simple, joyful and no-fuss approach to cooking, this book covers every aspect of the Italian meal, from antipasti to dolci and featuring mouthwatering dishes from each of Italy’s distinct culinary regions. Packed with stunning photographs and infused with Antonio’s characteristic voice and style, this is bound to become the most significant Italian cookbook of its generation.

Antonio Carluccio Antonio Carluccio is recognised as one of Italy’s greatest food ambassadors, has written 14 best-selling books and has also made numerous television programmes. He set up the Neal Street Restaurant and developed the hugely successful international Carluccio’s restaurant group. In 1998 Antonio was given the Commendatore award for his lifetime’s service to Italian food, and in 2007 he received an OBE. His books have sold in excess of 600,000 copies worldwide. ‘A passionate partisan for his country’s cuisine’ The Times

Also by this author, see page 62:

Desserts Pastry Eggs Sauces French Country Cooking 34

Also by this author, see pages 56–57:

Two Greedy Italians Eat Italy Two Greedy Italians Antonio Carluccio’s Simple Cooking Italia Complete Mushroom Book Complete Italian Food

£25.00 Hardback 978 184949 185 3 320pp 280 x 220mm 79,000 words including over 200 recipes with variations 300 colour photographs

£25.00 Hardback 978 184949 186 0 320pp 280 x 220mm 75,000 words including over 300 recipes 300 colour photographs

Michel Roux

Antonio Carluccio

photography by Martin Brigdale

photography by Alastair Hendy

The Collection

Also by this author, see page 62:

Desserts Pastry Eggs Sauces French Country Cooking 34

Also by this author, see pages 56–57:

Two Greedy Italians Eat Italy Two Greedy Italians Antonio Carluccio’s Simple Cooking Italia Complete Mushroom Book Complete Italian Food

£20.00 Hardback 978 184949 121 1 192pp 248 x 187mm 33,000 words including over 80 recipes 90 colour photographs

Kitchin Suppers Tom Kitchin

photography by Laura Edwards

Scotland’s hottest chef takes us into his own home kitchen to show just how uncomplicated gourmet food can be. Drawing on his experience of home cooking Tom provides fantastic recipes for time-pressured cooks. From one-pan wonders and meals that can be put together in half an hour, to intense braises that can be left alone to cook, there are brilliant ideas for easy midweek meals. For effortless entertaining his Saturday suppers can be matched with his elegant starters and easy desserts. And for the Sunday roast, Tom shares his clever twists on traditional roasts and creative seasonal accompaniments. Created specifically for the home kitchen; this collection of recipes will provide ideas for every occasion.

Tom Kitchin Tom Kitchin’s first restaurant, The Kitchin, in Edinburgh, was awarded a Michelin star only six months after opening. Since then he has received numerous awards, including Observer Food Monthly’s Restaurant of the Year (2010). Tom is regularly invited to appear on television following his success in BBC2’s Great British Menu. ’With his talent and energy, Tom makes good cooking accessible to everyone’ Alain Ducasse

£25.00 Hardback 978 184949 115 0 272pp 253 x 197mm 58,000 words including 120 recipes 280 colour photographs

Nathan Outlaw’s British Seafood Nathan Outlaw

foreword by Rick Stein photography by David Loftus

This book is arguably the most original and beautifully illustrated book on British seafood written for decades. Sourcing sustainable fish and local produce in season, Nathan Outlaw uses his flair to take simple fish cooking to new heights. There is nothing complicated about his recipes, they are easy to replicate. His style of cooking encourages the individual flavours of seafood to shine through. The core of the book takes you through the individual fish and shellfish. For each, he suggests the best cooking technique and how to match the fish with sauces and accompaniments. He then gives recipes for each fish, ranging from quick dishes to signature dishes from his restaurant. Finally, he offers a detailed guide to preparing seafood.

Nathan Outlaw In 2011, Nathan Outlaw was awarded two Michelin stars for his Restaurant Nathan Outlaw in Cornwall – the only fish restaurant in the world to hold two stars. He is now a familiar personality on television with appearances on BBC2’s Great British Menu and Saturday Kitchen. ‘The year’s top seafood book’ BBC Good Food

EXPORT EDITION Kitchin Suppers £20.00 Hardback 978 184949 306 2

EXPORT EDITION Nathan Outlaw’s Modern Seafood £25.00 Hardback 978 184949 159 4

£20.00 Hardback 978 184949 121 1 192pp 248 x 187mm 33,000 words including over 80 recipes 90 colour photographs

Kitchin Suppers Tom Kitchin

photography by Laura Edwards

£25.00 Hardback 978 184949 115 0 272pp 253 x 197mm 58,000 words including 120 recipes 280 colour photographs

Nathan Outlaw’s British Seafood Nathan Outlaw

foreword by Rick Stein photography by David Loftus

EXPORT EDITION Kitchin Suppers £20.00 Hardback 978 184949 306 2

EXPORT EDITION Nathan Outlaw’s Modern Seafood £25.00 Hardback 978 184949 159 4

£25.00 Hardback 978 184400 392 1 192pp 248 x 187mm 47,000 words including 100 recipes 105 colour photographs

Hix Oyster & Chop House Mark Hix photography by Jason Lowe

Mark Hix on Baking Savoury and sweet recipes photography by Jason Lowe

For Mark Hix, baking covers pretty much anything that can be cooked in the dry heat of an oven. In this exciting book, he applies his characteristic flair to a range of sweet and savoury recipes from around the world. Split into chapters covering snacks, bread, meat and fish, vegetables, savoury and sweet tarts and puddings and cakes, Mark gives all the recipes his signature modern twist. His savoury dishes include such varied delights as hay baked veal and oyster and chorizo pies, while the sweet options range from a pleasingly traditional apple cake to a show-stopping baked Alaska. With its wide range of unusual recipes for everyday and more special occasions, Mark Hix on Baking is a fresh and original take on this popular subject.

Mark Hix Mark Hix is a celebrated food writer and renowned restaurateur. Mark owns and runs six acclaimed restaurants in London and the West Country. He has a weekly column in The Independent Magazine and has written nine cookbooks, including Fish etc., British Regional Food, which received a Guild of Food Writers’ Award and the André Simon Book Award – Special Commendation in 2007, and British Seasonal Food, which was named The Guild of Food Writers’ Cookery Book of the Year in 2009. ‘Hix fixes it again with this essential heartwarmer of a cookbook, taking baking on a heavenly journey from the comfort of basics to imaginative fancy’ Rose Prince

‘This hearty romp through the menu of Mark Hix’s Smithfield restaurant is an unmitigated joy for lovers of British food’ Great British Food magazine

£14.99 Paperback 978 184400 599 4 240pp 266 x 210mm 90,000 words including 135 recipes and ideas Over 200 colour photographs

British Regional Food | Mark Hix photography by Jason Lowe

Celebrated British chef and award-winning food writer Mark Hix has toured the country with leading food photographer Jason Lowe to produce this riveting survey of British regional fare. It includes a treasury of recipes – some totally true to tradition, others cleverly simplified for todays cook – ranging from Welsh onion cake to Cornish red mullet soup. With fascinating information on artisan producers, this book will inspire and delight in equal measure. ‘A fitting celebration of all that is great about British food’ The Mail on Sunday, Night & Day

British Seasonal Food | Mark Hix photography by Jason Lowe

In British Seasonal Food Mark Hix details month-by-month the home-grown ingredients that are at their seasonal best, from fruit and vegetables to game and wild foods. He provides information on where to buy and source the foods, how to prepare and cook them, and suggests simple ways to serve them – to enjoy their flavour to the full. Packed with 150 inventive, mouth-watering recipes, all superbly photographed by Jason Lowe, British Seasonal Food is a book to treasure. ‘This book makes me salivate. It is inspirational rather than finger-wagging and I tick off greedily the recipes I want to cook. What’s more, the illustrations are enchanting’ Nigella Lawson in delicious. Magazine

Quadrille publishing catalogue 2013

Mark Hix

This book is a celebration of the superb food served at Mark Hix’s award-winning restaurant. Hix Oyster & Chop House features 100 simple yet sophisticated recipes, focusing on the produce and British heritage that make Mark’s food modern and unique. Dishes range from bar snacks and starters to main dishes, sides and desserts. Informative features on oysters and meat cuts provide invaluable reference. Gloriously illustrated, this book is a must-have for all lovers of real British food.

£14.99 Paperback 978 184400 943 5 240pp 266 x 210mm 68,000 words including 145 recipes and ideas Over 200 colour photographs 40 colour illustrations

FOOD & WINE

£20.00 Hardback 978 184949 124 2 192pp 248 x 187mm 31,000 words including 100 recipes Over 70 colour photographs

£12.99 Hardback 978 184400 971 8 160pp 248 x 192mm 37,000 words including 150 recipes and ideas Over 120 colour and black-and-white photographs

Fish etc. | Mark Hix

The ultimate book for seafood lovers photography by Jason Lowe Mark Hix instils readers with the joys of cooking ﬁsh and the conﬁdence to handle them with ease, to produce exciting dishes for all occasions. Divided into user-friendly chapters, such as Fast, Light, Comfort and Posh, there are over 150 fresh, modern and inspirational recipes and ideas for making the most of seafood. Dishes range from simple fish ceviche to prawn burgers and poached turbot. Throughout there are suggestions for the best sauces and accompaniments, and the helpful introduction gives advice on buying, storing and all aspects of preparing fish. ‘Imaginative and easy. What more could you want?’ delicious. Magazine

£25.00 Hardback 978 184400 392 1 192pp 248 x 187mm 47,000 words including 100 recipes 105 colour photographs

Hix Oyster & Chop House Mark Hix photography by Jason Lowe

Mark Hix on Baking Savoury and sweet recipes photography by Jason Lowe

‘This hearty romp through the menu of Mark Hix’s Smithfield restaurant is an unmitigated joy for lovers of British food’ Great British Food magazine

£14.99 Paperback 978 184400 599 4 240pp 266 x 210mm 90,000 words including 135 recipes and ideas Over 200 colour photographs

British Regional Food | Mark Hix photography by Jason Lowe

British Seasonal Food | Mark Hix photography by Jason Lowe

Quadrille publishing catalogue 2013

Mark Hix

£14.99 Paperback 978 184400 943 5 240pp 266 x 210mm 68,000 words including 145 recipes and ideas Over 200 colour photographs 40 colour illustrations

FOOD & WINE

£20.00 Hardback 978 184949 124 2 192pp 248 x 187mm 31,000 words including 100 recipes Over 70 colour photographs

£12.99 Hardback 978 184400 971 8 160pp 248 x 192mm 37,000 words including 150 recipes and ideas Over 120 colour and black-and-white photographs

Fish etc. | Mark Hix

£19.99 Hardback 978 184400 889 6 176pp 253 x 201mm 44,000 words including 75 recipes 70 colour photographs Over 60,000 copies sold

I Love Curry

Anjum’s Eat Right for your Body Type

Anjum Anand

The best Indian curries you’ll ever cook photography by Jonathan Gregson

photography by Emma Lee

‘The appeal of this book lies in the curries you’re unlikely to find at your local flock-wallpapered restaurant’ You Magazine

Anjum Anand

We should all be eating more vegetables, and Anjum’s plethora of scintillating flavours means even the most carnivorous among us will never miss meat. Anjum adapts the true flavours of India, with her concern for healthy eating and a good diet making every dish light and modern. From breakfast and brunch to cheese, pulses and eggs, taking in dinner parties with divine desserts and family grills along the way, there’s something here for every occasion. Her chapter on breakfasts gives such delights as masala omelette and coconut French toast, and also more unfamiliar but seductive recipes such as delicately spiced Keralan banana pancakes with peanut butter. Even barbecues are not forgotten, with a range of recipes for the grill, such as mile-high chickpea burgers with Indian purple coleslaw and Delhi-style grilled sweetcorn.

Anjum Anand Anjum Anand grew up in London and has worked in restaurants in New York, Los Angeles and New Delhi, but her real love is homecooked food. She was one of the first writers to create fresh, light and health-conscious Indian recipes. She has presented two successful Indian Food Made Easy BBC TV series and written four bestselling books, all published by Quadrille.

£14.99 Paperback 978 184400 731 8 256pp 248 x 197mm £20.00 Hardback 978 184400 616 8 256pp 248 x 197mm 49,000 words including 100 recipes 100 colour photographs Over 195,000 copies sold

Anjum’s New Indian | Anjum Anand photography by Vanessa Courtier

Based on the same principles as Indian Food Made Easy – light, modern Indian food for today’s busy cooks – Anjum has created a new collection of delicious dishes that are easy and often quick to put together and full of flavour. All the recipes are divided into chapters on Brunches and Light Meals, Seafood, Chicken, Lamb, Vegetables, Beans and Lentils, Bread and Rice, Raitas and Chutneys. In addition, Anjum gives tips for using core Indian ingredients and information on the cooking of different regions. ‘Take a cuisine that’s the nation’s favourite, an easy-on-the-eye cook, and light recipes aimed at today’s busy cooks. The result is a no-brainer – success’ delicious. Magazine

The super-healthy diet inspired by Ayurveda photography by Lisa Linder

Whether you want to lose weight or find a diet that chimes with your body type to bring optimum health, here is the book for you. The Indian system of Ayurveda, the world’s oldest, most holistic medical system, teaches how to maintain optimum health and harmony within ourselves. Here, Anjum shows how to determine your body type, the foods you should eat (or avoid), and how to combine them into delicious recipes. Uniquely, this Ayurvedic cookbook includes recipes from East and West, plus charts stating which ingredients suit which body type. ‘Take note of the recipes – they’re great, simple, brimming with flavour and very, very healthy’ The Daily Telegraph

£9.99 Hardback (smaller size) 978 184949 129 7 160pp 223 x 177mm £14.99 Paperback with flaps 978 184400 571 0 160pp 253 x 201mm 31,000 words including over 70 recipes 60 colour photographs Over 310,000 copies sold

Indian Food Made Easy Anjum Anand photography by Vanessa Courtier

If you’ve ever wanted to try cooking Indian food, then this is the book for you. Indian Food Made Easy accompanied the BBC TV series in which Anjum Anand created delicious Indian food that is light, healthy and bursting with flavour. There are chapters on Light Snacks, Meat and Poultry, Fish and Seafood, Vegetables, Lentils and Beans, Bread and Rice, Raitas and Chutneys, and Drinks and Desserts. You will also find tips and techniques throughout to guide you, advice on using the various spices, the store-cupboard basics you will need and a useful glossary.

‘With its scintillating flavour combinations, even dedicated carnivores won’t miss a thing in Anjum’s Indian Vegetarian Feast’ Good Housekeeping 40

Quadrille publishing catalogue 2013

Fabulous fresh Indian food

Anjum Anand’s sensational curries include regional dishes, favourite restaurant classics and many of her own original creations. As with all Anjum’s recipes, they are written to suit a healthier and lighter way of eating; but every dish bursts with flavour. Divided into chapters on Fish and Seafood, Poultry and Game, Meat and Vegetable curries, this the essential book for all lovers of Indian food, whether they are confident cooks or novice enthusiasts.

Anjum’s Indian Vegetarian Feast

£14.99 Paperback with flaps 978 184400 757 8 160pp 253 x 201mm 47,000 words including over 75 recipes 70 colour photographs

FOOD & WINE

£19.99 Hardback 978 184949 120 4 176pp 253 x 201mm 42,000 words including 90 recipes 100 colour photographs Over 40,000 copies sold

£19.99 Hardback 978 184400 889 6 176pp 253 x 201mm 44,000 words including 75 recipes 70 colour photographs Over 60,000 copies sold

I Love Curry

Anjum’s Eat Right for your Body Type

Anjum Anand

The best Indian curries you’ll ever cook photography by Jonathan Gregson

photography by Emma Lee

‘The appeal of this book lies in the curries you’re unlikely to find at your local flock-wallpapered restaurant’ You Magazine

Anjum Anand

£14.99 Paperback 978 184400 731 8 256pp 248 x 197mm £20.00 Hardback 978 184400 616 8 256pp 248 x 197mm 49,000 words including 100 recipes 100 colour photographs Over 195,000 copies sold

Anjum’s New Indian | Anjum Anand photography by Vanessa Courtier

The super-healthy diet inspired by Ayurveda photography by Lisa Linder

Indian Food Made Easy Anjum Anand photography by Vanessa Courtier

‘With its scintillating flavour combinations, even dedicated carnivores won’t miss a thing in Anjum’s Indian Vegetarian Feast’ Good Housekeeping 40

Quadrille publishing catalogue 2013

Fabulous fresh Indian food

Anjum’s Indian Vegetarian Feast

£14.99 Paperback with flaps 978 184400 757 8 160pp 253 x 201mm 47,000 words including over 75 recipes 70 colour photographs

FOOD & WINE

£19.99 Hardback 978 184949 120 4 176pp 253 x 201mm 42,000 words including 90 recipes 100 colour photographs Over 40,000 copies sold

£16.99 Paperback with flaps 978 184400 835 3 224pp 280 x 216mm 31,000 words including 100 recipes Over 150 colour photographs

The Scandinavian Cookbook Trine Hahnemann

Scandinavian Christmas Trine Hahnemann

Trine Hahnemann

Scandinavia may be small, but with its dramatically changing seasons and strong agricultural and fishing traditions, it offers much in terms of food and lifestyle and Lars Ranek’s evocative photographs reflect a year’s cycle, comprising lifestyle and festivals as well as seasonal dishes. Of course, fish features large – with recipes for smoked and marinated salmon and gravad lax, Skagen fish soup and Limfjords mussels, as well as a variety of Smørrebrød open sandwiches, and rice pudding with warm cherry sauce, among others. All in all, this is a stunning evocation of a great cuisine.

The Nordic diet is increasingly seen as comparable in terms of nutrition – as well as tastiness – to the well-known Mediterranean diet. Its emphasis on seasonality and on moving away from mass-produced food also provides a blueprint for eco-friendly eating. With its emphasis on seasonal food; it consists of a wide variety of fresh, health-giving and easily obtainable produce. In this groundbreaking book, Trine Hahnemann, doyenne of Scandinavian cooking, provides a collection of delicious Nordic recipes for all occasions.

‘Delve into a modern take on seasonal cooking from Denmark, Sweden and Norway’ Sainsbury’s Magazine

Trine Hahnemann

photography by Jason Lowe

‘What’s not to love about a Scandinavian Christmas? Hahnemann’s book not only teaches me how to make my own Glögg – the Scandinavian version of mulled wine – and cook a spiced quince ham, but it even explains how to build a gingerbread town. Now all it needs to do is make it snow’ Top Santé 42

Eat your way to health and happiness

photography by Lars Ranek

Outside, the snowy landscape is crisp and cold. A procession winds through the dark and freezing streets carrying candles to celebrate St Lucia, the bringer of light. Indoors, the ovens are on and Christmas baking has begun in earnest. Hygge, the Danish word for cosiness, is about being inside with candles, great comfort food and lots of cakes and sweets. Brunches, cocktail and tea parties, lunches and dinners are celebrated with a mixture of traditional goodies and delicious modern recipes. Duck and pork rule on Christmas Eve, fish, ham and seasonal vegetables on Christmas Day. Sweets, puddings and other treats abound – all washed down with glühwein and fruity cocktails. In this book, Trine Hahnemann provides a cornucopia of 70 Christmas recipes – all featuring ingredients which are common to all northern climes – showing us how we, too, could make delicious dishes to celebrate Christmas the Scandinavian way.

Trine Hahnemann is a chef and food writer. She has written several cookbooks in Danish and two in English, The Scandinavian Cookbook (2008) and The Nordic Diet (2009), both published by Quadrille. Trine Hahnemann lives in Copenhagen, but travels constantly to bring Scandinavian food and cooking to a wider audience.

The Nordic Diet

£9.99 Hardback (smaller size) 978 184949 183 9 224pp 223 x 177mm £20.00 Hardback 978 184400 740 0 224pp 248 x 187mm 58,000 words including over 120 recipes 50 colour photographs

photography by Lars Ranek

‘The Delia of Scandinavia’ Sainsbury’s Magazine

256pp 280 x 220mm 86,000 words including over 120 recipes Over 100 colour photographs Rights only

The Vegetarian Option Simon Hopkinson

Week In, Week Out | Simon Hopkinson

Here, for the first time, one of the UK’s finest food writers, Simon Hopkinson, focuses entirely on mouth-watering recipes without meat or fish. With his trademark simplicity, practicality and sensitivity to the ingredients, Simon offers an array of gorgeous original recipes not just for vegetables but for herbs, pasta, rice, pulses, eggs, dairy and fruit – plus a delightful section on cocktails. The Vegetarian Option is not written exclusively for vegetarians, but as a source of inspiration for all food lovers.

Week In, Week Out brings together 52 mouth-watering stories accompanied by delectable recipes, which take their lead from the time of year and use appropriate seasonal ingredients. As weekly food columnist on The Independent, Simon Hopkinson drew a large, loyal following who love not just his captivating food writing but also the honest simplicity of his recipes. For anyone who missed his weekly writings, Week In, Week Out gathers together Simon’s own selection of favourite recipes for good cooking all year round. This is a book to treasure and dip in to as well as to use regularly – on a weekly basis, at least!

‘Goes well beyond the quiche-and-curry norm of many veggie volumes’ Olive

52 seasonal stories photography by Jason Lowe

‘What sets Hopkinson apart is you want to eat everything he writes about’ The Guardian

Quadrille publishing catalogue 2013

photography by Lars Ranek

£12.99 Paperback with flaps 978 184400 796 7 144pp 253 x 201mm 33,000 words including 60 recipes 90 colour photographs

FOOD & WINE

£16.99 Padded hardback 978 184949 192 1 144pp 235 x 215mm 23,000 words including 70 recipes 120 full-colour photographs

£16.99 Paperback with flaps 978 184400 835 3 224pp 280 x 216mm 31,000 words including 100 recipes Over 150 colour photographs

The Scandinavian Cookbook Trine Hahnemann

Scandinavian Christmas Trine Hahnemann

Trine Hahnemann

‘Delve into a modern take on seasonal cooking from Denmark, Sweden and Norway’ Sainsbury’s Magazine

Trine Hahnemann

photography by Jason Lowe

Eat your way to health and happiness

photography by Lars Ranek

The Nordic Diet

£9.99 Hardback (smaller size) 978 184949 183 9 224pp 223 x 177mm £20.00 Hardback 978 184400 740 0 224pp 248 x 187mm 58,000 words including over 120 recipes 50 colour photographs

photography by Lars Ranek

‘The Delia of Scandinavia’ Sainsbury’s Magazine

256pp 280 x 220mm 86,000 words including over 120 recipes Over 100 colour photographs Rights only

The Vegetarian Option Simon Hopkinson

Week In, Week Out | Simon Hopkinson

‘Goes well beyond the quiche-and-curry norm of many veggie volumes’ Olive

52 seasonal stories photography by Jason Lowe

‘What sets Hopkinson apart is you want to eat everything he writes about’ The Guardian

Quadrille publishing catalogue 2013

photography by Lars Ranek

£12.99 Paperback with flaps 978 184400 796 7 144pp 253 x 201mm 33,000 words including 60 recipes 90 colour photographs

FOOD & WINE

£16.99 Padded hardback 978 184949 192 1 144pp 235 x 215mm 23,000 words including 70 recipes 120 full-colour photographs

£20.00 Hardback 978 184400 978 7 256pp 248 x 187mm 33,000 words including 100 recipes Over 120 colour photographs Over 55,000 copies sold

Bill’s Everyday Asian Bill Granger photography by Mikkel Vang

Monica Galetti

‘For big, bold flavours in a hurry, look no further than Bill Granger’s Asian-inspired meals’ Red

Exciting home cooking for all occasions photography by Yuki Sugiura

This is a book for those who have limited time to cook, but who enjoy great food and long for fresh inspiration in the kitchen. Monica Galetti shows how to serve up great-tasting home food, effortlessly. Simple cooking techniques and flavour combinations are the characteristics of her cooking. Here she presents her favourite recipes in chapters that reflect the different ways we like to cook. From Work to the Table offers quick weekday meal solutions. A Leisurely Weekend features recipes that give you time to relax away from the kitchen – undemanding slow-cooked food. A Time for Friends enables you to host an impressive dinner without stress, while Something Different is the chapter to turn to when you want to serve something unexpected.

Monica Galetti Monica Galetti is one of the best-known female chefs in London. She works at Michel Roux’s Le Gavroche in London and has now become a familiar face on television on BBC1’s Masterchef: The Professionals. ‘A great book for impressive weekend recipes, as well as simple weekday cooking’ Top Santé

£20.00 Hardback 978 184400 706 6 240pp 270 x 216mm 30,000 words including over 125 recipes 120 colour photographs Over 50,000 copies sold

Feed Me Now! | Bill Granger photography by John Kernick

This must-have book fulfils the need for fast, healthy food for families and their friends. Over 125 fuss-free recipes to suit busy modern families of all ages and stages. Chapters include ideas for quick healthy breakfasts, fast sustaining lunches, teatime treats, family suppers, after-work meals, and dinners with friends. There is also a chapter on low-budget meals and another on prepare-ahead meals for the freezer. ‘Filled with glorious, uncomplicated recipes’ The Sunday Telegraph

EXPORT EDITION Monica’s Kitchen £20.00 Hardback 978 184949 305 5

Bill’s Basics | Bill Granger photography by Mikkel Vang

Bill’s Basics is a cheat’s guide to making the recipes that every home cook wants to master – brilliantly! Bill has simplified techniques, minimised fussy ingredient lists and given these core dishes a modern twist that’s completely in tune with our busy lives and passion for fresh and healthy flavours. From lamb shanks to prawn laksa, Thai beef salad to chocolate brownies, and chicken burritos to crème caramel, this is a modern classic full of useable, delicious and simple recipes. ‘Bursting with really useful recipes, this is a book you will return to time after time’ Sainsbury’s Magazine

Quadrille publishing catalogue 2013

Monica’s Kitchen

Bill Granger loves to eat and cook Asian food because it is quick and healthy, intensely fresh and deeply satisfying. In Bill’s Everyday Asian, Bill takes the best that Asia’s classic dishes have to offer and gives them the Bill makeover. From beef rendang, pad Thai and satay chicken to bibimbap and green bean sambal, this book is a feast of flavours and a visual delight.

£25.00 Hardback 978 184400 843 8 256pp 248 x 187mm 35,000 words including 120 recipes Over 150 colour photographs

FOOD & WINE

£20.00 Hardback 978 184949 103 7 192pp 248 x 187mm 38,000 words including over 80 recipes 90 colour photographs

160pp 258 x 200mm 32,000 words including over 85 recipes 90 colour photographs Rights only

Vegetables | Peter Gordon The new food heroes photography by Jean Cazals

Peter Gordon’s imaginative cooking has always treated vegetables with the greatest respect. This enticing book has over 85 mouth-watering recipes showcasing a fascinating range of different vegetables from stuffed roast pumpkin to pickled wild mushrooms. Both meat-eaters and vegetarians alike will delight at the rich repertoire of exciting recipes for both main courses and accompaniments. ‘Brilliant recipes prove vegetable dishes can really sing’ Sunday Times Style Magazine

£20.00 Hardback 978 184400 978 7 256pp 248 x 187mm 33,000 words including 100 recipes Over 120 colour photographs Over 55,000 copies sold

Bill’s Everyday Asian Bill Granger photography by Mikkel Vang

Monica Galetti

‘For big, bold flavours in a hurry, look no further than Bill Granger’s Asian-inspired meals’ Red

Exciting home cooking for all occasions photography by Yuki Sugiura

£20.00 Hardback 978 184400 706 6 240pp 270 x 216mm 30,000 words including over 125 recipes 120 colour photographs Over 50,000 copies sold

Feed Me Now! | Bill Granger photography by John Kernick

EXPORT EDITION Monica’s Kitchen £20.00 Hardback 978 184949 305 5

Bill’s Basics | Bill Granger photography by Mikkel Vang

Quadrille publishing catalogue 2013

Monica’s Kitchen

£25.00 Hardback 978 184400 843 8 256pp 248 x 187mm 35,000 words including 120 recipes Over 150 colour photographs

FOOD & WINE

£20.00 Hardback 978 184949 103 7 192pp 248 x 187mm 38,000 words including over 80 recipes 90 colour photographs

160pp 258 x 200mm 32,000 words including over 85 recipes 90 colour photographs Rights only

Vegetables | Peter Gordon The new food heroes photography by Jean Cazals

£20.00 Paperback with flaps 978 184400 975 6 224pp 253 x 201mm 60,000 words including 65 recipes Over 1,000 colour photographs

In at the Deep End

Cooking fish Venice to Tokyo

Jake Tilson

Surf ‘n’ Turf

Martin Shanahan and Paul Flynn Produced to accompany the authors’ RTÉ TV series of the same name, this exciting Irish cookbook contains all the dishes from the series plus a host more divided into chapters on Starters & Soups, Salads, Quick, Slow & Easy, Comfort Food and Food to Impress. Martin’s fresh, modern seafood dishes include rock salmon tempura with smoked paprika and sweet garlic aioli; while Paul’s dishes from the turf feature the rich tastes of slow-roasted pork shoulder with melting pears, cloves and thyme. All the recipes are easy to cook in a home kitchen, the evocative photographs capture Irish life and landscape, and the book is packed with hints and tips on how to make the best of good local produce.

About the Authors Martin Shanahan is chef and owner of Fishy Fishy restaurant in Cork, Ireland. In 2009, Martin filmed the first of two successful series of television programmes, Martin’s Mad about Fish. He also has three successful cookbooks to his name. Paul Flynn runs the The Tannery Restaurant in Waterford, Ireland. He was the cookery writer for the Irish Times and is the author of two previous cookbooks. ‘It’s probably not a good idea to open Surf ‘n’ Turf . . . if you’re even remotely peckish. Glorious food photography by Simon Wheeler . . . makes the recipes jump off the pages, and you’ll be pulling the fridge door open within minutes of delving into these pages’ The Irish Times

‘His recipes . . . respect the truth that fresh fish is a magnificent ingredient’ The Daily Telegraph

256pp 230 x 184mm 35,000 words including 150 recipes 150 colour photographs Rights only

delicious.

5 Nights a Week | Valli Little Every recipe you’ll ever need for midweek cooking

Bored with cooking the same dishes night after night? 5 Nights a Week is a collection of 150 irresistible recipes, including light salads, risottos, barbecue dishes and soups, all perfect for weekday cooking. Using simple ingredients and techniques and with stunning photography throughout to further tempt you, Valli shows that it is possible to produce varied – and of course, delicious – meals every night of the week, with very little effort.

256pp 230 x 184mm 36,000 words including 150 recipes Over 150 colour photographs Rights only

The Real Flavour of Tuscany

delicious.

Lori De Mori and Jason Lowe

Stuck for a simple family meal or searching for a recipe for a dinner party? Then look no further: 5 of the Best fast-tracks you to the best recipes, so there will be no more searching through other books for the simplest starter, a successful fish dish or a delectable dessert. You’ll find them all – and more – in this collection. All the dishes are quick, and include creative yet accessible combinations of ingredients. With 150 beautifully photographed recipes, 5 of the Best really does provide a complete – and, of course, delicious – culinary repertoire.

Portraits & recipes from 25 of Tuscany’s culinary artisans

photography by Jason Lowe The essence of Tuscan food is portrayed through the lives of food-related artisans. 25 portraits of individuals, including an artisan pasta maker and a mushroom forager, each with a selection of their own recipes, results in 90 authentic Tuscan recipes. This collection perfectly captures the essential dishes of Tuscany, from bruschetta with black cabbage to roast pork loin.

£12.99 Paperback 978 184400 701 1 224pp 243 x 194mm 32,000 words including over 100 recipes 100 colour photographs

Lighten Up | Jill Dupleix Light, fresh, modern, healthy food photography by Petrina Tinslay

In Lighten Up, Jill Dupleix takes a refreshing new approach to modern cooking. It is not a diet book, but a book for food lovers who want to benefit from eating healthy, delicious food. There are over 100 great recipes for Energising Breakfasts, Nourishing Soups, Spicy Food, Veggie Food, Fast Food that’s good for you, Slow Food that cooks itself, Easy Food, Pure Steamy Food and Fruity Food to round off a meal, plus dishes for special occasions.

5 of the Best | Valli Little

‘Invite the family round for an indulgent supper next Sunday’ Daily Express 224pp 248 x 187mm 39,000 words including over 90 recipes Over 120 colour photographs Rights only

A Culinary Voyage around the Greek Islands Theodore Kyriakou photography by Jason Lowe

In this book, Theodore Kyriakou sets out to convey not only the rich diversity of Greek island food, but also the character of the islands and the poetry of sailing these waters. Ingredients particular to individual islands are examined, with Theodore providing traditional recipes that use them, from fennel rissoles to vine leaf rolls and savoury loukoumades.

Quadrille publishing catalogue 2013

photography by Simon Wheeler

Jake Tilson explores the globe on a quest to understand fish and seafood. From Venetian bigoli with clams and New York crab cakes to Swedish soused herring and Japanese sushi. This food memoir and recipe book catalogues his journey from fish-phobic cook to seafood obsessive. His acute eye and enticing recipes make this a book to be read, savoured, used and, above all, enjoyed.

224pp 229 x 164mm 53,000 words including 90 recipes 250 colour photographs Rights only

FOOD & WINE

£17.99 Hardback 978 184949 222 5 22,000 words 160pp 253 x 201mm 22,000 words 100 colour photographs

£20.00 Paperback with flaps 978 184400 975 6 224pp 253 x 201mm 60,000 words including 65 recipes Over 1,000 colour photographs

In at the Deep End

Cooking fish Venice to Tokyo

Jake Tilson

Surf ‘n’ Turf

‘His recipes . . . respect the truth that fresh fish is a magnificent ingredient’ The Daily Telegraph

256pp 230 x 184mm 35,000 words including 150 recipes 150 colour photographs Rights only

delicious.

5 Nights a Week | Valli Little Every recipe you’ll ever need for midweek cooking

256pp 230 x 184mm 36,000 words including 150 recipes Over 150 colour photographs Rights only

The Real Flavour of Tuscany

delicious.

Lori De Mori and Jason Lowe

Portraits & recipes from 25 of Tuscany’s culinary artisans

£12.99 Paperback 978 184400 701 1 224pp 243 x 194mm 32,000 words including over 100 recipes 100 colour photographs

Lighten Up | Jill Dupleix Light, fresh, modern, healthy food photography by Petrina Tinslay

5 of the Best | Valli Little

‘Invite the family round for an indulgent supper next Sunday’ Daily Express 224pp 248 x 187mm 39,000 words including over 90 recipes Over 120 colour photographs Rights only

A Culinary Voyage around the Greek Islands Theodore Kyriakou photography by Jason Lowe

Quadrille publishing catalogue 2013

photography by Simon Wheeler

224pp 229 x 164mm 53,000 words including 90 recipes 250 colour photographs Rights only

FOOD & WINE

£17.99 Hardback 978 184949 222 5 22,000 words 160pp 253 x 201mm 22,000 words 100 colour photographs

£30.00 Hardback 978 184400 878 0 752pp 234 x 176mm 220,000 words including 250 recipes 320 colour photographs

Stephanie Alexander’s Kitchen Garden Companion Stephanie Alexander photography by Simon Griffiths and Mark Chew

Real home cooking from around the world

Stevie Parle

photography by Toby Glanville

Stevie Parle burst on to the London scene in 2009 with his restaurant, Dock Kitchen, serving a melting pot of dishes from around the world. Here, Stevie shares a wealth of these recipes, adapting them to a style which ‘has more to do with the cooking of the grandmothers of the globe than the overworked, fussy food of the average smart restaurant’. The food is simple, using mostly vegetables, cheaper cuts of meat and very little cream or butter. This is economical and exciting food for our times, to surprise the taste buds and comfort the soul.

Stevie Parle In 2010, Stevie Parle was awarded Young Chef of the Year by the Observer Food Monthly. He is the food columnist for the Saturday Telegraph and co-presenter of the 2012 series Spice Trip. His first book, My Kitchen, was also published by Quadrille. ‘Stevie draws on his travels to prepare tasty dishes using great British produce’ BBC Good Food

EXPORT EDITION Stevie Parle’s Real Home Cooking £25.00 Padded hardback 978 184949 158 7

‘This is my stand-out Christmas choice this year . . . in terms of content, beauty and sheer comprehensiveness this one leads the pack’ BBC Good Food magazine £14.99 Paperback with flaps 978 184400 822 3 256pp 229 x 164mm 53,000 words including over 100 recipes 135 colour photographs

How I Cook Skye Gyngell

photography by Jason Lowe How I Cook reveals Michelin-starred Skye Gyngell’s home cooking, the techniques and secrets that make her dishes so unique. From Alfresco Eating to Late-night Suppers, Skye presents a collection of over 100 recipes devised for everyday meals and special occasions. The layering of flavours that characterises Skye’s dishes is evident throughout the book, but the recipes are more straightforward and based on simple ingredients. From flavourful slow-cooked dishes and original roasts to tea-time treats and late-night suppers, Skye provides a host of tempting, easy-to-cook dishes.

Quadrille publishing catalogue 2013

Stevie Parle’s Dock Kitchen Cookbook

If you have ever dreamed of picking fresh salad leaves for the evening meal or pulling up your own sweet carrots, this is the book for you. One of Australia’s best-loved cooks and food writers reveals the secrets of kitchen gardening. Feel supported by her gardening notes that explain how adults and children alike can plant, grow and harvest over 70 different vegetables, herbs and fruit. Try some of the 250 recipes that will transform your fresh produce into delicious meals. You will find everything you need to get started in this inspiring garden-to-table guide.

£25.00 Hardback 978 184400 850 6 256pp 229 x 164mm 45,000 words including over 100 recipes 150 colour photographs

FOOD & WINE

£25.00 Padded hardback 978 184949 116 7 192pp 255 x 210mm 30,000 words including over 110 recipes 120 colour photographs

‘One of our most elegant chefs reveals her home-cooking secrets’ You Magazine

£14.99 Paperback with flaps 978 184400 592 5 256pp 229 x 164mm 47,000 words including over 100 recipes 160 colour photographs

My Favourite Ingredients Skye Gyngell

A Year in My Kitchen Skye Gyngell

In this enticing cookbook, Skye Gyngell focuses on the key ingredients that are her personal favourites: foods such as cherries, tomatoes and game, and flavour enhancers like olive oil, garlic, vinegar and honey. Skye combines her starring ingredients with a wide range of other foods to provide a comprehensive collection of over 100 recipes. With dishes ranging from chicken with figs and honey to goat’s cheese soufflé, this is a book for all food lovers.

Skye Gyngell’s simple yet uniquely flavourful cooking is inspired by the seasons and based on her culinary toolbox. The first chapter of the book sets out this collection of key ingredients and core recipes that then informs the wonderful dishes in the following four seasonal chapters. In all, over 100 enticing recipes reflect the ingredients, flavours and character of each season. With its original and inspiring approach, accessible recipes and superb photographs, this cookbook has become a modern classic.

photography by Jason Lowe

‘The range of recipes is admirably wide and palate-grabbingly enticing’ Time Out

photography by Jason Lowe

‘Nothing short of a masterpiece’ Nigel Slater, The Observer Magazine

£30.00 Hardback 978 184400 878 0 752pp 234 x 176mm 220,000 words including 250 recipes 320 colour photographs

Stephanie Alexander’s Kitchen Garden Companion Stephanie Alexander photography by Simon Griffiths and Mark Chew

Real home cooking from around the world

Stevie Parle

photography by Toby Glanville

EXPORT EDITION Stevie Parle’s Real Home Cooking £25.00 Padded hardback 978 184949 158 7

How I Cook Skye Gyngell

Quadrille publishing catalogue 2013

Stevie Parle’s Dock Kitchen Cookbook

£25.00 Hardback 978 184400 850 6 256pp 229 x 164mm 45,000 words including over 100 recipes 150 colour photographs

FOOD & WINE

£25.00 Padded hardback 978 184949 116 7 192pp 255 x 210mm 30,000 words including over 110 recipes 120 colour photographs

‘One of our most elegant chefs reveals her home-cooking secrets’ You Magazine

£14.99 Paperback with flaps 978 184400 592 5 256pp 229 x 164mm 47,000 words including over 100 recipes 160 colour photographs

My Favourite Ingredients Skye Gyngell

A Year in My Kitchen Skye Gyngell

photography by Jason Lowe

‘The range of recipes is admirably wide and palate-grabbingly enticing’ Time Out

photography by Jason Lowe

‘Nothing short of a masterpiece’ Nigel Slater, The Observer Magazine

£20.00 Hardback 978 184949 034 4 224pp 248 x 187mm 65,000 words including 70 recipes 70 colour photographs

Spices Sophie Grigson

Modern Spanish Cooking Sam and Eddie Hart

Sophie Grigson creates accessible and contemporary recipes to tantalise and spice up our everyday cooking, as well as retracing the lineage and journeys that these ancient wonders of the food world undertook to reach our modern palettes. Using spices in an unusual and imaginative way, Grigson creates gastro-wonders such as chilli heat pineapple jelly and juniper-spiced pheasant. Just like the spices themselves, this book is sure to reawaken your senses, tickle your taste buds and put flavour back on your plate.

The diversity of modern Spanish cuisine, with its emphasis on fresh ingredients and exciting flavour combinations, is captured in this beautifully illustrated cookbook. Over 100 mouth-watering recipes are included for Tapas, Rice, Beans, Pasta and Egg dishes, Fish and Shellfish, Meat and Poultry, Vegetables and Salads, and delectable Desserts. Features on Spanish food culture and particularly characteristic ingredients are interwoven through the recipe chapters.

photography by David Loftus

Reza’s Indian Spice

Eastern recipes for Western cooks photography by Martin Poole

Reza Mahammad’s unstoppable enthusiasm for Indian flavours is irresistible. Brought up in London, though educated in India, Reza combines western ingredients with Indian flavours, reinventing French, Persian, American and British recipes. His food is healthy and modern; sweet potato and goat’s cheese samosas are baked, not fried, and served with an Indo-Italian pesto, while a simple roast chicken is transformed by a fruity stuffing and spiced orange marinade. With his informal style, Reza can play with the spices of India as only a cook with an encyclopaedic knowledge of the country’s authentic food can.

Reza Mahammad Reza Mahammad is a chef on ITV1’s This Morning. His recent successful TV series, Reza, Spice Prince of India, explored the regal food of the subcontinent’s many monarchies. His flamboyant personality has also made him in huge demand at food shows. ‘His knowledge of Indian food and spicing may have been passed down by his parents, but his food is modern Anglo-Indian: lighter, fresher and using ingredients readily found in the supermarkets’ BBC Good Food EXPORT EDITION Reza’s Indian Spice £17.99 Hardback 978 184949 201 0

photography by David Loftus

‘A sumptuously illustrated, elegantly written guide to the very best in Spanish cuisine’ The Mail on Sunday

£20.00 Hardback 978 184400 513 0 336pp 235 x 175mm 90,000 words including 170 recipes Over 40 colour illustrations

£14.99 Paperback 978 184400 151 4 160pp 258 x 200mm 40,000 words including 130 recipes 70 colour photographs

Arabesque | Greg and Lucy Malouf

Simple Indian | Atul Kochhar

Arabesque is a superlative guide to the food of the Middle East. From apricots to couscous, pomegranates to chard, this book welcomes the key ingredients of Arabic cooking into the modern kitchen. The collection of 170 recipes is not slavish to tradition, but rather reflects a modern take on Middle Eastern food. Recipes for things like preserved lemons and chermoula provide the basics, while dishes like cardamom honey-glazed roast duck and Turkish coffee ice cream will dazzle.

Atul Kochhar shares his passion for Indian food, introducing readers to the richness and diversity of this fascinating cuisine. With an emphasis on fresh ingredients, recipes are drawn from restaurant menus, dishes cooked at home and the street food of India. Recipes from all parts of India are included, from the meat-based food of the North to the vegetarian cuisine of Tamil Nadu, coconut-based curries from Goa and fragrant fish dishes of Bengal and Assam.

‘As stunning . . . as it is useful’ Waitrose Food Illustrated

‘Mouth-watering’ The Observer Food Monthly

Modern Middle Eastern food photography by Matt Harvey

The fresh tastes of India’s new cuisine photography by David Loftus

Quadrille publishing catalogue 2013

Reza Mahammad

176pp 253 x 201mm 37,000 words including over 100 recipes 80 colour photographs Rights only

FOOD & WINE

£17.99 Hardback 978 184949 141 9 160pp 248 x 187mm 36,000 words including over 100 recipes Over 60 colour photographs

£20.00 Hardback 978 184949 034 4 224pp 248 x 187mm 65,000 words including 70 recipes 70 colour photographs

Spices Sophie Grigson

Modern Spanish Cooking Sam and Eddie Hart

photography by David Loftus

Reza’s Indian Spice

Eastern recipes for Western cooks photography by Martin Poole

photography by David Loftus

‘A sumptuously illustrated, elegantly written guide to the very best in Spanish cuisine’ The Mail on Sunday

£20.00 Hardback 978 184400 513 0 336pp 235 x 175mm 90,000 words including 170 recipes Over 40 colour illustrations

£14.99 Paperback 978 184400 151 4 160pp 258 x 200mm 40,000 words including 130 recipes 70 colour photographs

Arabesque | Greg and Lucy Malouf

Simple Indian | Atul Kochhar

‘As stunning . . . as it is useful’ Waitrose Food Illustrated

‘Mouth-watering’ The Observer Food Monthly

Modern Middle Eastern food photography by Matt Harvey

The fresh tastes of India’s new cuisine photography by David Loftus

Quadrille publishing catalogue 2013

Reza Mahammad

176pp 253 x 201mm 37,000 words including over 100 recipes 80 colour photographs Rights only

FOOD & WINE

£17.99 Hardback 978 184949 141 9 160pp 248 x 187mm 36,000 words including over 100 recipes Over 60 colour photographs

£9.99 Paperback with flaps 978 184400 872 8 160pp 223 x 166mm 40,000 words including over 80 recipes Over 450 colour photographs

Tiffany Goodall’s First Flat Cookbook Tiffany Goodall

Virgin to Veteran

How to get cooking with confidence photography by Chris Terry

Virgin to Veteran is a cookbook with a difference. From mastering the basics to insider tips and techniques, this book will teach you everything you need to become a confident cook. Starting with the Virgin Kitchen Set-Up (the basics to set up a workable kitchen) Virgin to Veteran moves on through 10 chapters, each focusing on a particular ingredient or food group. From fast food to slow, healthy to greedy, there’s something here to match every mood, budget and lifestyle. Once you’ve learned how to cook using a particular ingredient, Sam will show other ways to put your newfound skills to good use. Learn how to master a tagliatelle ragù, for example, and you’ll soon be adding smoking chilli con carne to your culinary arsenal. Crammed full of information presented in an engaging, accessible way, Virgin to Veteran will have you turning out brilliant meals before you know it.

Sam Stern Sam Stern is currently a student at Edinburgh University. He is also the author of 5 bestselling cookbooks. What started as a personal passion for cooking, turned into a mission to inspire his generation to cook. Sam’s first book, Cooking Up a Storm, has been translated into 14 languages. The books and associated activity have attracted global media attention and have given Sam a unique status as the voice for keen young cooks. ‘I was blindsided by Sam Stern’s new book . . . a magnificent tome of thoughtful cooking, incisive tips and excellent cuisine’ Mario Batali

From Pasta to Pancakes The ultimate student cookbook

photography by Robert Streeter

Tiffany Goodall

Getting your first flat is one of the most exciting times of your life. Cooking for yourself is part of the fun, but balancing a job and, a social life can leave little time for home-made food. So Tiffany Goodall has cooked-up simple and delicious recipes for nights when you’re in on your own; midweek suppers and weekend brunches. When you’re in a rush the chapter of 10-minute meals will feed you faster than a takeaway, and then when you’ve got a bit more time there’s a chapter of irresistible, sweet naughtiness. This book is perfect for busy lives and small budgets.

This cookbook is unique — it is direct and simple to follow, with straightforward recipe instructions accompanied by 750 brilliant step-by-step photographs. Tiffany Goodall teaches students how to cook good, cheap food instead of living on expensive takeaways or anything-on-toast. Covering key basic skills and things other cookery books assume you know, here are 100 foolproof, tasty recipes for every occasion. This is the only cookbook any student will ever need.

‘A really useful gift . . . packed with practical advice for making satisfying meals’ BBC Good Food

256pp 248 x 187mm 48,000 words including 110 recipes 175 colour photographs Rights only

Flavour First | John Burton Race How to get the best from the best ingredients photography by David Loftus

John Burton Race’s philosophy is to transform high-quality produce in an uncomplicated fashion into dishes that bring out the flavours of the core ingredients. In Flavour First, he describes how to choose, prepare and cook each of his favourite ingredients for optimum flavour. In addition, his enticing recipes highlight his choice ingredients and show how to make the most of each food at its seasonal best. Interspersed throughout the book are detailed step-by-step sequences illustrating how to prepare more challenging foods, like fresh crab and artichokes. Lavishly illustrated, this cookbook offers a wealth of culinary knowledge. ‘John Burton Race explores a variety of different and exciting ways to prepare, cook and serve fresh produce’ Food and Travel

photography by Claire Peters

Quadrille publishing catalogue 2013

Sam Stern

£6.99 Paperback with flaps 978 184949 213 3 160pp 223 x 166mm 38,000 words including over 100 recipes 750 colour photographs Over 180,000 copies sold

FOOD & WINE

£20.00 Hardback 978 184949 114 3 256pp 248 x 187mm 99,000 words including 150 recipes Over 90 colour photographs and 120 black-and-white illustrations

Also available: The Student Cook App is based on the From Pasta to Pancakes book and at £1.99 is available for download from the iTunes store. 256pp 253 x 197mm 46,000 words including 100 recipes Over 150 colour photographs Rights only

Cooking for Beginners

A complete modern cookery course

John Burton Race and Angela Hartnett This outstanding book, featuring two top chefs, is perfect for anyone who knows nothing about cooking but would like to learn. At the end of each section the reader will be able to cook a complete meal. Recipes range from French, English and Mediterranean standards to exotic Thai and Indian dishes, and from everyday meals to dishes for entertaining. With clear step-by-step photography, easy-to-follow recipes and practical tips, Cooking for Beginners will transform your cooking from a daily chore into a source of pleasure. ‘The clear layout, tips and step-by-step instructions are encouraging and the recipes are imaginative’ BBC Good Food

£9.99 Paperback with flaps 978 184400 872 8 160pp 223 x 166mm 40,000 words including over 80 recipes Over 450 colour photographs

Tiffany Goodall’s First Flat Cookbook Tiffany Goodall

Virgin to Veteran

How to get cooking with confidence photography by Chris Terry

From Pasta to Pancakes The ultimate student cookbook

photography by Robert Streeter

Tiffany Goodall

‘A really useful gift . . . packed with practical advice for making satisfying meals’ BBC Good Food

256pp 248 x 187mm 48,000 words including 110 recipes 175 colour photographs Rights only

Flavour First | John Burton Race How to get the best from the best ingredients photography by David Loftus

photography by Claire Peters

Quadrille publishing catalogue 2013

Sam Stern

£6.99 Paperback with flaps 978 184949 213 3 160pp 223 x 166mm 38,000 words including over 100 recipes 750 colour photographs Over 180,000 copies sold

FOOD & WINE

£20.00 Hardback 978 184949 114 3 256pp 248 x 187mm 99,000 words including 150 recipes Over 90 colour photographs and 120 black-and-white illustrations

Cooking for Beginners

A complete modern cookery course

£12.99 Paperback with flaps 978 184949 140 2 192pp 229 x 164mm Quarter binding and card cover 55,000 words including over 50 colour illustrations

£18.99 Hardback 978 184949 108 2 192pp 225 x 175mm 40,000 words including 100 recipes Over 100 colour photographs and 12 artworks

Friends at My Table Alice Hart

photography by Emma Lee

Drink Me!

How to choose, taste and enjoy wine illustrations by Katherine Keeble

Fed up with mediocre wine but not sure how to go about spotting the diamond bottles from the dross? Vintner Matt Walls points you towards the right bottle for every occasion, revealing the main different types of wine, the wine styles within each type and the brands or producers that are the most reliable. Drink Me! uncovers the simple techniques that will radically change the way a wine tastes once it’s in your mouth, as well as ways of thinking and talking about what you’re tasting that will help you appreciate your wine – from the most basic glugger to the most venerable vintage. So, if you’d like to know which wines will impress; how to tell what a wine tastes like by the name of the grape variety; and what the waiter actually wants to know when he asks you whether you want the wine decanted, then read on and drink up!

Matt Walls Award-winning taster and avid wine writer Matt Walls worked for The Sampler, a unique award-winning wine merchant, where he set up and managed its flagship London store. He holds the WSET Diploma (with Moët et Chandon Scholarship), is a judge at the International Wine & Spirit Competition and the International Wine Challenge, and is a member of the Confreria del Cava. He lectures and works with restaurants to create exciting wine lists but is happiest choosing, tasting and enjoying wine. ‘This easy-to-read book helps you navigate the nitty-gritty of buying, tasting and drinking wine’ Square Meal Lifestyle

‘I love Alice Hart’s recipes, and I love her writing. There is nothing in this book that I don’t want to cook right this second’ India Knight

NEW VOICES IN FOOD

Comfort & Spice Niamh Shields

Small Adventures in Cooking James Ramsden

photography by Georgia Glynn Smith Full-flavoured, generous and easy recipes have won Niamh Shield’s blog, Eat Like a Girl, The Observer Food Monthly’s Best Food Blog. Here she imbibes the reader with her gastronomic curiosity, creating dishes that embrace the passing of the seasons and the special occasions of a modern life. Comfort & Spice is packed full of her signature food, such as homemade bread, pulled beef nachos and warming chorizo and chickpea stew. ‘This collection of recipes . . . will have you heading straight for the kitchen’ delicious. Magazine

£14.99 Paperback with flaps 978 184400 888 9 192pp 229 x 164mm Quarter binding and card cover 46,000 words including 120 recipes 40 colour photographs and drawings

192pp 229 x 164mm 41,000 words including 120 recipes Over 50 illustrations Rights only

photography by Steven Joyce In this, James’s first book, the influential food blogger aims to get his peers out of their culinary rut, with recipes that range from fast feasts to swanky suppers. James believes that cooking is most enjoyable when imbued with a sense of adventure. Not the eating-insects kind, but the sort of small change – the use of an unusual spice in a dish, or a trip to the butchers for an interesting cut of meat – that will help hoist your food beyond the everyday. ‘Full of inviting recipes and handy tips’ Sainsbury’s Magazine

Now available as an eBook on iTunes bookstore

NEW VOICES IN FOOD

Alice’s Cookbook Alice Hart

My Kitchen | Stevie Parle

Alice aims to encourage her generation to cook the original food they enjoy to fit the lifestyles they lead. Alice gives practical hints on timing a meal, making your store-cupboard work for you and making life simpler for people who love to cook and eat. This book is above all cook-friendly, with quick ideas to get you out of a fix when time is really tight. As Alice says, it’s not just about cooking; it’s about enjoying life.

Named Young Chef of the Year in 2010 by The Observer Food Monthly, Stevie Parle has created a unique book that is a greatest-hits collection of a life in food gleaned from around the world. Eclectic and quirky, My Kitchen is a charming mix of anecdote, tales from Stevie’s life and wonderful recipes. Stevie covers a delightful mixture of familiar and forgotten British classics, exotic dishes and sophisticated European favourites.

photography by Emma Lee

£14.99 Paperback with flaps 978 184400 957 2 192pp 229 x 164mm Quarter binding and card cover 30,000 words including 100 recipes 60 colour photographs

Real food from near and far illustrations by Ros Shiers

Quadrille publishing catalogue 2013

Matt Walls

With 12 very varied celebrations, Alice Hart shows how to put on a sparkling occasion with fabulous food (and actually enjoy the process). Whether breaking through winter’s gloom with a mezze evening or throwing a beach barbecue in high summer, this book contains all you need to know about making large numbers of people feel comfortable and well fed, without the stress.

£14.99 Paperback with flaps 978 184949 012 2 192pp 229 x 164mm Quarter binding and card cover 25,000 words including 120 recipes colour photographs and black-and-white drawings

FOOD & WINE

NEW VOICES IN FOOD

£12.99 Paperback with flaps 978 184949 140 2 192pp 229 x 164mm Quarter binding and card cover 55,000 words including over 50 colour illustrations

£18.99 Hardback 978 184949 108 2 192pp 225 x 175mm 40,000 words including 100 recipes Over 100 colour photographs and 12 artworks

Friends at My Table Alice Hart

photography by Emma Lee

Drink Me!

How to choose, taste and enjoy wine illustrations by Katherine Keeble

‘I love Alice Hart’s recipes, and I love her writing. There is nothing in this book that I don’t want to cook right this second’ India Knight

NEW VOICES IN FOOD

Comfort & Spice Niamh Shields

Small Adventures in Cooking James Ramsden

£14.99 Paperback with flaps 978 184400 888 9 192pp 229 x 164mm Quarter binding and card cover 46,000 words including 120 recipes 40 colour photographs and drawings

192pp 229 x 164mm 41,000 words including 120 recipes Over 50 illustrations Rights only

Now available as an eBook on iTunes bookstore

NEW VOICES IN FOOD

Alice’s Cookbook Alice Hart

My Kitchen | Stevie Parle

photography by Emma Lee

£14.99 Paperback with flaps 978 184400 957 2 192pp 229 x 164mm Quarter binding and card cover 30,000 words including 100 recipes 60 colour photographs

Real food from near and far illustrations by Ros Shiers

Quadrille publishing catalogue 2013

Matt Walls

£14.99 Paperback with flaps 978 184949 012 2 192pp 229 x 164mm Quarter binding and card cover 25,000 words including 120 recipes colour photographs and black-and-white drawings

FOOD & WINE

NEW VOICES IN FOOD

£14.99 Paperback with flaps 978 184949 263 8 Publication March 2013 £20.00 Hardback 978 184400 942 8 208pp 253 x 201mm 44,000 words including 100 recipes Over 240,000 copies sold Translatedinto16 languages

Two Greedy Italians Antonio Carluccio and Gennaro Contaldo photography by Chris Terry

Antonio Carluccio and Gennaro Contaldo photography by David Loftus

Following the enormous success of Two Greedy Italians, Antonio Carluccio and Gennaro Contaldo return to their native country to explore its varied culinary traditions. They venture into the Alps for comfort food – those dishes based around the use of butter, polenta and rice. They head to the sea to uncover the many delicious fish dishes emanating from this peninsula as well as the distinctive cuisine of the Italian islands. Finally, they examine the rich agricultural plains, the larders of Italy, and the rice and vegetable based dishes which are enjoyed there. Containing over 80 mouth-watering recipes, Two Greedy Italians Eat Italy showcases the passion of these two men for their native land, its people and produce.

About the Authors Antonio Carluccio has written 14 bestselling books and made numerous television programmes. In 1998 he was appointed Commendatore for his lifetime’s service to the Italian food industry and in 2007 he received an OBE. Gennaro Contaldo is known as the Italian legend who taught Jamie Oliver all he knows about Italian cooking. He has written six cookbooks, including Passione, which was awarded Best Italian Cookbook at the World Gourmand Awards. ‘Two Greedy Italians Eat Italy reveals what makes Italians tick, foodwise’ delicious. Magazine 56

‘This is a homely, comforting collection of dishes that invoke the heart of Italy’ Chef Magazine £9.99 Hardback (smaller size) 978 184949 320 8 224pp 223 x 177mm Publication August 2013 £14.99 Paperback 978 184400 163 7 224pp 266 x 210mm 75,000 words including 150 colour photographs

Complete Mushroom Book The quiet hunt

Antonio Carluccio

Antonio Carluccio’s Simple Cooking Antonio Carluccio

photography by Alastair Hendy This cookbook brings together all the secrets that Antonio Carluccio has learned from over 50 years’ experience. Focusing on cooking that uses quality ingredients prepared simply, this book gives novice cooks confidence and provides over 90 delicious, easy-to-cook Italian recipes for all occasions. ‘Simple Cooking is just what a cookbook should be . . . you want to cook and eat all the recipes immediately’ The Daily Telegraph

£14.99 Paperback 978 184400 497 3 256pp 266 x 210mm 76,000 words including over 100 recipes 100 colour photographs

Italia | Antonio Carluccio The recipes and customs of the regions photography by Alastair Hendy

Taking you on a gastronomic tour throughout Italy, this glorious book is Antonio’s personal account of his mother country, and a celebration of Italian regional food and cooking. Over 100 recipes reflect the typical food of the different regions. Packed with information on local products, details of culinary traditions and breathtaking photographs, each chapter weaves together fascinating insight into the gastronomic character of this astonishing country. ‘Carluccio is the godfather of Italian cuisine’ Condé Nast Traveller

£14.99 Paperback 978 190384 556 1 320pp 266 x 210mm 166,000 words including 200 recipes 400 colour photographs Over 325,000 copies sold

Complete Italian Food Antonio and Priscilla Carluccio photography by André Martin

Antonio Carluccio, ‘the mushroom man’, has been cooking and devising mushroom recipes for 60 years. With over 100 recipes, from classic to contemporary, this beautiful book will enthral all mushroom lovers. There is also an authoritative field guide, to distinguish between edible wild mushrooms and their poisonous relations. Covering everything you might need to know, the Complete Mushroom Book is the bible for mushroom enthusiasts.

From one of the greatest authorities on Italian cuisine comes this definitive Italian food guide. With each chapter dedicated to a group of ingredients, Antonio presents the facts about Italian foods, along with methods of preparation. Each chapter concludes with an A–Z section describing varieties, as well as Carluccio’s selection of over 200 of the best regional recipes. Part resource, part dictionary and part cookbook, Complete Italian Food is a modern classic.

‘Packed to the gills with indispensable info, beautiful pictures and lovely recipes’ The Independent

‘The essential reference book for all things edible and Italian’ The Times

Quadrille publishing catalogue 2013

Two Greedy Italians Eat Italy

The Godfathers of Italian food, Antonio Carluccio and Gennaro Contaldo, have embarked upon a journey to their homeland to reveal the very soul of Italian gastronomy. With over 100 mouth-watering recipes, Two Greedy Italians uncovers the food cooked by real Italians. This book captures the essence of its authors – their wisdom and their shared love for traditional Italian food.

£9.99 Hardback (smaller size) 978 184949 127 3 176pp 223 x 177mm £20.00 Hardback 978 184400 734 9 176pp 253 x 201mm 30,000 words including over 90 recipes Over 100,000 copies sold

FOOD & WINE

£20.00 Hardback 978 184949 109 9 192pp 253 x 201mm 38,000 words including 80 recipes Over 120 colour photographs Over 80,000 copies sold

Two Greedy Italians Antonio Carluccio and Gennaro Contaldo photography by Chris Terry

Antonio Carluccio and Gennaro Contaldo photography by David Loftus

Complete Mushroom Book The quiet hunt

Antonio Carluccio

Antonio Carluccio’s Simple Cooking Antonio Carluccio

£14.99 Paperback 978 184400 497 3 256pp 266 x 210mm 76,000 words including over 100 recipes 100 colour photographs

Italia | Antonio Carluccio The recipes and customs of the regions photography by Alastair Hendy

£14.99 Paperback 978 190384 556 1 320pp 266 x 210mm 166,000 words including 200 recipes 400 colour photographs Over 325,000 copies sold

Complete Italian Food Antonio and Priscilla Carluccio photography by André Martin

‘Packed to the gills with indispensable info, beautiful pictures and lovely recipes’ The Independent

‘The essential reference book for all things edible and Italian’ The Times

Quadrille publishing catalogue 2013

Two Greedy Italians Eat Italy

£9.99 Hardback (smaller size) 978 184949 127 3 176pp 223 x 177mm £20.00 Hardback 978 184400 734 9 176pp 253 x 201mm 30,000 words including over 90 recipes Over 100,000 copies sold

FOOD & WINE

£20.00 Hardback 978 184949 109 9 192pp 253 x 201mm 38,000 words including 80 recipes Over 120 colour photographs Over 80,000 copies sold

£14.99 Paperback with flaps 978 184400 950 3 208pp 243 x 194mm 33,000 words including over 55 recipes and designs 250 colour photographs

Peggy’s Favourite Cakes & Cookies

. . . to make every occasion special

Peggy Porschen

photography by Georgia Glynn Smith

Boutique Baking

Delectable cakes, cupcakes and teatime treats photography by Georgia Glynn Smith

Peggy Porschen is one of the most prominent names in cake design, renowned for her exquisite craftsmanship and passion for creating delectable works of art that taste as good as they look. In this new book, Peggy guides you step-by-step through the world of Boutique Baking, with simple instructions that make her heavenly creations achievable even for the novice baker. From Peggy’s signature pink and red candy-stripe macarons filled with raspberry and rose jam, to the layered white chocolate passion cake, Peggy’s recipes combine traditional baking with chic, simple decoration. Alongside biscuit recipes, Peggy also divulges the secrets of her incredibly scrumptious repertoire of gourmet cupcakes. The book closes with The Icing on the Cake, a fabulous resource of techniques and finishing touches. Seductive and indulgent, this is Peggy’s most accessible book to date.

Peggy Porschen Peggy Porschen is one of the leading bakers and cake decorators of her generation. Her creations have graced many of the A-list events, including the weddings of Kate Moss and Stella McCartney. Peggy’s first book, Pretty Party Cakes, was awarded the Best Entertaining Cookbook by the Gourmand World Cookbook Award. In 2011 she opened her Cake Academy, entirely dedicated to baking, decorating and sugarcraft.

‘Fulfil your baking desires with Peggy’s gorgeous crafted goodies’ Sainsbury’s Magazine £12.99 Paperback with flaps 978 184400 307 5 144pp 270 x 216mm 24,000 words including over 40 recipes and designs 185 colour photographs

Pretty Party Cakes

Sweet and stylish cakes and cookies for all occasions

Peggy Porschen

photography by Georgia Glynn Smith

‘The prettiest cakes imaginable fill the pages of this new title. Worth buying for eye candy alone’ Sainsbury’s Magazine

Cake decorating has become cutting-edge, and Peggy Porschen, with her unique style, is the leading exponent of this new trend. This book covers all the recipes, equipment and techniques you will need as well as instructions for a spectacular range of cookies, cupcakes and large cakes. From simple alphabet and butterfly cookies to a romantic rose tower cake, Peggy’s engaging designs will entice even the beginner.

‘Just the thing to whip up when you’re looking to add a little sparkle’ Marie Claire

£12.99 Paperback with flaps 978 184400 629 8 144pp 270 x 216mm 25,000 words including over 40 recipes and designs Over 150 colour photographs

Cake Chic | Peggy Porschen Romantic Cakes Stylish cakes for all occasions photography by Georgia Glynn Smith

In this inspiring book, Peggy Porschen offers a stunning collection of cookies and cakes to bring a haute couture flourish to any event, from classy cocktail parties to girly tea parties, baby showers and hen nights. You can’t fail to be tempted to try out her simple yet stunning designs, whether for chic novelty cookies or for small cakes draped in damask-effect icing or topped with easy-to-make icing birdcages. Cake Chic is for anyone who wants to put on a show with panache but the minimum of fuss.

Cakes and cookies to celebrate love

Peggy Porschen

photography by Georgia Glynn Smith In this book Peggy Porschen applies her inspirational vision to her own favourite subject area – romance. Fabulously photographed, and with full instructions, there are cakes for every possible romantic occasion: from the earliest stirrings of affection on St Valentine’s Day, through the proposal and engagement, the wedding shower and hen or stag night to the big day itself – and on to anniversaries.

‘Every page in this glorious book oozes femininity, ‘Utterly adorable designs for cakes and cookies and Peggy’s ideas for icing cookies and cakes are in her instantly recognisable and charming awe-inspiring’ Sainsbury’s Magazine style’ Wedding Venues & Services £8.16 Boxed set 978 184400 607 6 Box: 135 x 105mm 20 cards, each folded into 4 pages 127 x 95mm and gloss laminated 10,000 words 20 recipes 65 colour photographs

Wedding Favours Recipe Cards Peggy Porschen In these beautifully designed cards, Peggy Porschen celebrates true love with 20 fabulous recipes, such as her bride and groom cookies, chocolate hearts and Tiffany-style sugar boxes. The cakes can be used for a variety of different occasions – as keepsakes, wedding favours, bridesmaids’ or flower girls’ gifts, even table decorations. With mouth-watering photography and easy-to-follow instructions, these delightful little cards will make the perfect gift for anyone planning a wedding.

Quadrille publishing catalogue 2013

Peggy Porschen

In this collection of favourite recipes from cake doyenne Peggy Porshen’s popular books you will find a fabulous range of cookies and cakes. From the simple to the extraordinary, there are recipes and ideas for every occasion. This book will show you how to make your own stunning cakes that will taste as good as they look.

£20.00 Hardback 978 184400 710 3 144pp 270 x 216mm 26,000 words including over 40 recipes and designs Over 120 colour photographs

FOOD & WINE

£20.00 Hardback 978 184949 106 8 192pp 253 x 197mm 35,000 words including 45 recipes 150 colour photographs Over 90,000 copies sold Translated into 6 languages

£14.99 Paperback with flaps 978 184400 950 3 208pp 243 x 194mm 33,000 words including over 55 recipes and designs 250 colour photographs

Peggy’s Favourite Cakes & Cookies

. . . to make every occasion special

Peggy Porschen

photography by Georgia Glynn Smith

Boutique Baking

Delectable cakes, cupcakes and teatime treats photography by Georgia Glynn Smith

Pretty Party Cakes

Sweet and stylish cakes and cookies for all occasions

Peggy Porschen

photography by Georgia Glynn Smith

‘The prettiest cakes imaginable fill the pages of this new title. Worth buying for eye candy alone’ Sainsbury’s Magazine

‘Just the thing to whip up when you’re looking to add a little sparkle’ Marie Claire

£12.99 Paperback with flaps 978 184400 629 8 144pp 270 x 216mm 25,000 words including over 40 recipes and designs Over 150 colour photographs

Cake Chic | Peggy Porschen Romantic Cakes Stylish cakes for all occasions photography by Georgia Glynn Smith

Cakes and cookies to celebrate love

Peggy Porschen

Quadrille publishing catalogue 2013

Peggy Porschen

£20.00 Hardback 978 184400 710 3 144pp 270 x 216mm 26,000 words including over 40 recipes and designs Over 120 colour photographs

FOOD & WINE

£20.00 Hardback 978 184949 106 8 192pp 253 x 197mm 35,000 words including 45 recipes 150 colour photographs Over 90,000 copies sold Translated into 6 languages

£20.00 Hardback 978 184400 973 2 192pp 248 x 187mm 46,000 words including 110 recipes 100 colour photographs

Food You Can’t Say No To Tamasin Day-Lewis

Mince is an exceptionally versatile ingredient that will provide a range of tasty dishes worthy of any occasion, especially in times of economic pressure. It can be fried, baked, roasted or stewed; spiced, soaked or left plain. First published in 1982, when it swiftly became a best-seller, this superb book has been updated to suit today’s tastes, without removing any of the original charm. With a complete new look, including stunning photography, this book provides a delightfully unique and mouth-watering collection of traditional, original and often very unusual recipes.

Tamasin’s philosophy is all about making the most of everything she cooks and using each ingredient in its season. If you’re in need of some new supper ideas, try the blue cheese, red onion, potato and walnut pie, or a comforting salmon and scallop chowder, smoky with bacon and flecked with tarragon. Resist, if you can, a delectable, gooey bitter chocolate and salted caramel brownie cake. You will find plenty of effortless dishes in this book that are utterly, totally, completely irresistible.

photography by Steven Joyce

‘Once again, the cold, dead hand of economic adversity has fallen upon our kitchens, and mince is top of the supermarket-supply lists again. But there is a bright side: Marvellous Meals with Mince is back!’ Giles Coren, The Times Magazine £25.00 Hardback 978 184400 848 3 224pp 225 x 175mm 64,000 words including 70 recipes 130 colour photographs 100 black-and-white photographs

photography by Simon Wheeler

‘Tamasin is a magpie collector of recipes . . . giving each one her own twist. Often her variations are so perfect you wonder why no one has done it that way before. Best of all, these recipes are not difficult’ BBC Good Food

192pp 248 x 187mm 53,000 words including over 100 recipes Over 100 colour photographs Rights only

Orchards in the Oasis

Supper for a Song

Josceline Dimbleby

Tamasin Day-Lewis

Recipes, travels & memories photography by Jason Lowe

Orchards in the Oasis is Josceline Dimbleby’s account of her lifelong love affair with food and flavours. As an itinerant child with a diplomat stepfather, she spent much of her time in the kitchen – in a succession of different countries – watching cooks transform food. In this enchanting memoir she explores the many food influences of her rich and varied life and intersperses 70 inspiring recipes with her own photographs. ‘This is one of those delightful books which mixes foodie memoirs with delicious recipes’ BBC Good Food

For the clever cook in the cost-conscious kitchen photography by James Merrell

Supper for a Song is about cooking (and shopping for) the best while spending less. This, Tamasin Day-Lewis believes, is the most exciting and creative way to cook. As well as many cost-conscious main dishes and a wonderfully indulgent baking chapter, she offers original ways to extend the Sunday roast and transform leftovers. There’s also advice on keeping a storecupboard well stocked for quick meals, and making the most of seasonal fruit and vegetable gluts. Supper for a Song offers readers thrifty ways to cook without ever feeling deprived or short-changed. ‘Tamasin Day-Lewis’s books are always a delicious treat and this latest is no exception’ Red

£14.99 Hardback 978 184400 958 9 304pp 216 x 138mm Cloth bound and silk-screened cover 95,000 words including over 600 recipes 11 black-and-white illustrations

Classic Voices in Food

Modern Cookery for Private Families Eliza Acton

Madame Prunier’s Fish Cookery Book Madame Prunier

Eliza Acton’s masterpiece sets out the principles of domestic cookery and offers a wealth of dishes for every occasion. First published in 1845, Eliza Acton’s recipes are a model of sensible instructions for preparing food simply but well, and this authoritative book is not only a guide to the best English cooking, but, unusually for the time, also contains recipes for German, Indian and Caribbean dishes. With original illustrations and instructions on techniques ranging from frying fish to roasting meat all conveyed in Eliza’s elegant prose, this is a quintessential tome packed full of wisdom, common sense and delights.

First published in 1938, this charming book provides all cooks – novice and experienced alike – with advice on how to buy and cook fish. Chapters cover everything from hors d’oeuvres, savoury butters and sauces to saltwater fish, shellfish and freshwater fish – often neglected in present-day cookery books – with dishes ranging from simple bisques to sophisticated creations. Its striking original illustrations and enchanting prose makes this is a book to treasure.

‘A jauntily retro orange and burgundy edition from Quadrille is a reminder of just how good Acton was’ The Sunday Telegraph £12.99 Hardback 978 184400 981 7 128pp 216 x 138mm Cloth bound and silk-screened cover 40,000 words including over 200 recipes

‘This beautifully reproduced recipe book provides all cooks – novice and experienced alike – with excellent advice on how to buy and cook fish, and a collection of simple but wonderful recipes’ The Oldie

£14.99 Hardback 978 184400 982 4 480pp 216 x 138mm Cloth bound and silk-screened cover 150,000 words including over 400 recipes

Classic Voices in Food

Simple French Cooking for English Homes X. Marcel Boulestin

The Gentle Art of Cookery Mrs C. F. Leyel and Miss Olga Hartley

Described as ‘the most subtle, imaginative, and liberating food writer of his day’, Xavier Marcel Boulestin, first published in 1923 and an immediate success, popularised French cuisine in the English-speaking world. This book dispels the myth that French cooking is complicated by offering over 300 delicious, simple recipes – including traditional favourites such as entrecôte bordelaise and galette au chocolat. ‘Includes recipes for everything . . . Bon appétit’ Stella

Part of a striking upheaval in attitudes to cooking between the wars, The Gentle Art of Cookery was published in 1921, inspiring its readers with its attention to detail and daring recipe selection. With chapters entitled Dishes from the Arabian Nights, The Alchemist’s Cupboard and Flower Recipes, this book can’t help but capture the reader’s imagination. With its intensely modern focus on flowers and vegetables, and its revival of old tastes and suggestions of new ones, this book points towards modern molecular gastronomy and demonstrates how elegant and innovative British food can be. ‘Reveals British food in the Twenties [to be] aromatic and well-travelled’ The Daily Telegraph

Quadrille publishing catalogue 2013

Marvellous Meals with Mince Josceline Dimbleby

£16.99 Hardback 978 184400 959 6 656pp 216 x 138mm Cloth bound and silk-screened cover 350,00 words including over 1,400 recipes Over 160 black-and-white illustrations

FOOD & WINE

£9.99 Hardback 978 184949 150 1 144pp 189 x 144mm 28,000 words including 75 recipes 50 colour photographs

£20.00 Hardback 978 184400 973 2 192pp 248 x 187mm 46,000 words including 110 recipes 100 colour photographs

Food You Can’t Say No To Tamasin Day-Lewis

photography by Steven Joyce

photography by Simon Wheeler

192pp 248 x 187mm 53,000 words including over 100 recipes Over 100 colour photographs Rights only

Orchards in the Oasis

Supper for a Song

Josceline Dimbleby

Tamasin Day-Lewis

Recipes, travels & memories photography by Jason Lowe

For the clever cook in the cost-conscious kitchen photography by James Merrell

£14.99 Hardback 978 184400 958 9 304pp 216 x 138mm Cloth bound and silk-screened cover 95,000 words including over 600 recipes 11 black-and-white illustrations

Classic Voices in Food

Modern Cookery for Private Families Eliza Acton

Madame Prunier’s Fish Cookery Book Madame Prunier

£14.99 Hardback 978 184400 982 4 480pp 216 x 138mm Cloth bound and silk-screened cover 150,000 words including over 400 recipes

Classic Voices in Food

Simple French Cooking for English Homes X. Marcel Boulestin

The Gentle Art of Cookery Mrs C. F. Leyel and Miss Olga Hartley

Quadrille publishing catalogue 2013

Marvellous Meals with Mince Josceline Dimbleby

£16.99 Hardback 978 184400 959 6 656pp 216 x 138mm Cloth bound and silk-screened cover 350,00 words including over 1,400 recipes Over 160 black-and-white illustrations

FOOD & WINE

£9.99 Hardback 978 184949 150 1 144pp 189 x 144mm 28,000 words including 75 recipes 50 colour photographs

Desserts | Michel Roux photography by Martin Brigdale

‘When the mood strikes, this divine collection will deliver‘ The Mail on Sunday

£9.99 Paperback 978 184400 311 2 304pp 210 x 160mm 38,000 words including over 100 recipes Over 150 colour photographs Over 135,000 copies sold

Pastry | Michel Roux

Savoury & sweet photography by Martin Brigdale Presenting all the classic pastries in the simplest way, along with an inspiring collection of recipes, Pastry will be a kitchen reference book for years to come. The recipes featured use each type of pastry in a variety of ways – both savoury and sweet. Classic recipes, including quiche lorraine and pecan pie, are given a modern twist, while original recipes boast new combinations of flavours or a lighter style of cooking. ‘If you’re daunted by making your own pastry, here’s the book to quell your fears’ BBC Good Food £25.00 Hardback 978 184400 926 8 256pp 253 x 197mm 65,000 words including 150 recipes Over 100 colour photographs

£14.99 Hardback 978 184400 697 7 304pp 210 x 160mm 43,000 words including over 200 recipes 200 colour photographs Over 100,000 copies sold

Sauces | Michel Roux Savoury & sweet photography by Martin Brigdale

Michel Roux’s original Sauces, published over a decade ago, is revered as a masterpiece. Now Michel takes a fresh new look at sauces, updating the classics from his original volume and presenting an enticing range of new recipes. This collection of over 200 recipes includes all kinds of savoury and sweet sauces. Techniques are clearly explained and fully illustrated with step-bystep photographs. In addition to the recipes, there are many tempting flavour variations for classic sauces, dressings, butters, coulis, custards and sabayons. This new volume sets the bar even higher than the last. ‘Sauces has already attained classic status as the essential guide in every good cook’s kitchen’ Yes Chef! Magazine

£14.99 Paperback with flaps 978 184400 816 2 192pp 248 x 187mm 39,000 words including over 80 recipes 85 colour photographs

Gourmet Food for a Fiver Jason Atherton

Maze, the Cookbook | Jason Atherton

photography by Yuki Sugiura

foreword by Ferran Adriá photography by Ditte Isager

With his creative style and mastery of original flavour combinations, Jason Atherton brings inexpensive, accessible gourmet food into the home kitchen. Based on the principle of cooking with the seasons – making the most of ingredients when they are at their best and least expensive – the recipes are perfect for entertaining or for a glamorous night in. Choose a starter and main course, or a main course plus dessert from this collection of over 80 recipes, and a fantastic two-course meal can be on the table for less than £5 a head.

Focusing on quality ingredients, imaginative flavour combinations and simple presentation, the food at Maze is served in tapas-style portions. In this book, Jason Atherton not only presents his favourite dishes as they would be served in the restaurant, but also provides two more recipes based on the same core ingredients and/or flavourings. These have been devised to serve as a course in their own right. Whether readers are looking to cook Maze-style or serve a conventional meal, they will find plenty of fresh, innovative recipes here.

‘Glamour on a shoestring budget is the aim here, and that’s something all keen cooks will appreciate’ Time Out

‘Everything about this book stands out – Atherton’s precisely written recipes, openness to share kitchen secrets and flair for playing with global flavours to impress’ The Independent

£9.99 Paperback 978 184400 947 3 192pp 222 x 175mm 35,000 words including over 100 recipes 80 colour photographs Over 370,000 copies sold

Eggs | Michel Roux

French Country Cooking Michel and Albert Roux

Desserts | James Martin

As people tire of prepackaged, mass-produced supermarket food, it is time to take a look at the oldest food of all. The 130 simple recipes range from the classics – créme caramel, eggs benedict and hollandaise sauce – to modern adaptations of traditional ideas – hard-boiled eggs stuffed with mussels, pear and cinnamon omelette and camembert ice cream. Accompanied by Martin Brigdale’s stunning photographs, Eggs has already become a classic.

This classic collection of recipes celebrates the best of French home cooking passed down through generations. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, this book has been put together by Michel and Albert Roux. Divided into regional chapters, each introduction gives an overview of the region and its culinary traditions. A dozen recipes follow and each chapter concludes with a list of the region’s specialty ingredients. The result is over 150 superb recipes as diverse as the regions from which they came.

In Desserts, renowned TV chef James Martin indulges his sweet tooth, providing an irresistible selection of more than 100 hot puddings, cold desserts, cakes, bakes and ice creams. There are classic desserts, such as tarte Tatin and Pavlova, comfort puddings like lemon meringue pie and spicy plum crumble, traditional recipes plus a wealth of new desserts which are destined to become classics in their own right. Illustrated with truly mouth-watering photographs throughout, Desserts is the book for all who love sweet things.

photography by Martin Brigdale

‘Easy to follow and truly inspiring’ Waitrose Food Illustrated

‘If you’re looking for the definitive French cookbook, this classic collection will fit the bill’ Country Homes & Interiors

£14.99 Paperback with flaps 978 184400 831 5 £25.00 Hardback 978 184400 597 0 256pp 248 x 187mm 44,000 words including over 100 recipes 100 colour photographs

photography by Peter Cassidy

‘If you choose one book to lust over, it has to be celebrity chef James Martin’s books of candied creations’ Taste Italia

£12.99 Paperback 978 184400 838 4 £20.00 Hardback 978 184400 614 4 192pp 248 x 187mm 30,000 words including 90 recipes Over 100 colour photographs

Today’s Special | Anthony Demetre A new take on bistro food photography by Simon Wheeler

The classic fare of the French bistro has long held universal appeal. At Anthony Demetre’s critically acclaimed Arbutus, Wild Honey and Les Deux Salons restaurants, the menu consists of bistro-style classic European dishes but with a modern twist, prepared from seasonal ingredients and put together with intelligence and taste. Based on the same philosophy, this book presents a collection of exciting seasonal dishes that use top-quality but comparatively inexpensive ingredients. The result is everyday eating at its very best. ‘Demetre modernises classic French bistro fare in his exciting recipes’ delicious. Magazine

Quadrille publishing catalogue 2013

Michel Roux, widely regarded as the connoisseur of French cuisine, takes a fresh look at his life long passion for desserts. The book is divided into 10 chapters, each focusing on a particular type of dessert, from hot soufflés through meringues to pastries. This collection of over 100 recipes includes desserts to suit all occasions. Designed in a clear style and illustrated throughout with stunning photographs of techniques as well as finished dishes, Desserts is set to become a classic.

£9.99 Paperback 978 184400 827 8 304pp 210 x 160mm 48,000 words including over 100 recipes 150 colour photographs Over 130,000 copies sold

FOOD & WINE

£14.99 Hardback 978 184400 983 1 288pp 210 x 160mm 38,000 words including over 100 recipes 150 colour photographs

Desserts | Michel Roux photography by Martin Brigdale

‘When the mood strikes, this divine collection will deliver‘ The Mail on Sunday

£9.99 Paperback 978 184400 311 2 304pp 210 x 160mm 38,000 words including over 100 recipes Over 150 colour photographs Over 135,000 copies sold

Pastry | Michel Roux

£14.99 Hardback 978 184400 697 7 304pp 210 x 160mm 43,000 words including over 200 recipes 200 colour photographs Over 100,000 copies sold

Sauces | Michel Roux Savoury & sweet photography by Martin Brigdale

£14.99 Paperback with flaps 978 184400 816 2 192pp 248 x 187mm 39,000 words including over 80 recipes 85 colour photographs

Gourmet Food for a Fiver Jason Atherton

Maze, the Cookbook | Jason Atherton

photography by Yuki Sugiura

foreword by Ferran Adriá photography by Ditte Isager

‘Glamour on a shoestring budget is the aim here, and that’s something all keen cooks will appreciate’ Time Out

‘Everything about this book stands out – Atherton’s precisely written recipes, openness to share kitchen secrets and flair for playing with global flavours to impress’ The Independent

£9.99 Paperback 978 184400 947 3 192pp 222 x 175mm 35,000 words including over 100 recipes 80 colour photographs Over 370,000 copies sold

Eggs | Michel Roux

French Country Cooking Michel and Albert Roux

Desserts | James Martin

photography by Martin Brigdale

‘Easy to follow and truly inspiring’ Waitrose Food Illustrated

‘If you’re looking for the definitive French cookbook, this classic collection will fit the bill’ Country Homes & Interiors

£14.99 Paperback with flaps 978 184400 831 5 £25.00 Hardback 978 184400 597 0 256pp 248 x 187mm 44,000 words including over 100 recipes 100 colour photographs

photography by Peter Cassidy

‘If you choose one book to lust over, it has to be celebrity chef James Martin’s books of candied creations’ Taste Italia

£12.99 Paperback 978 184400 838 4 £20.00 Hardback 978 184400 614 4 192pp 248 x 187mm 30,000 words including 90 recipes Over 100 colour photographs

Today’s Special | Anthony Demetre A new take on bistro food photography by Simon Wheeler

Quadrille publishing catalogue 2013

£9.99 Paperback 978 184400 827 8 304pp 210 x 160mm 48,000 words including over 100 recipes 150 colour photographs Over 130,000 copies sold

FOOD & WINE

£14.99 Hardback 978 184400 983 1 288pp 210 x 160mm 38,000 words including over 100 recipes 150 colour photographs

£12.99 Paperback 978 184400 944 2 208pp 248 x 187mm 40,000 words including 90 recipes 100 colour photographs

Bake & Decorate Fiona Cairns

Whether you are one or 100 (as long as you are a gourmet) there is a birthday cake for you. Fiona Cairns, creator of the Royal Wedding Cake and presenter of ITV1’s Home of Fabulous Cakes, knows the importance of a cake’s taste and decoration. In The Birthday Cake Book she includes 35 new recipes – from the utterly modern to the sumptuously old school. Every cake or icing is worth making all year round, whether for a birthday or not. So get baking!

In Bake & Decorate Fiona Cairns celebrates home baking with added sophistication and fun. Fiona explains the basics of making cakes and biscuits with 32 delicious recipes in Part 1: BAKE, that combine to form the 54 fabulous creations in Part 2: DECORATE. Her book covers the classics, as well as fashionable new flavours. Here, finally, is the cake-decorating book where every recipe is a keeper.

photography by Laura Edwards

‘There’s a clever cake to suit everyone’ Woman & Home

photography by Laura Hynd

Exceptional Breads Dan Lepard and Richard Whittington photography by Peter Williams

Exceptional Breads passes on the secrets of the renowned Baker & Spice cafés, so readers can learn how to bake their own amazing breads at home. Techniques are carefully explained and illustrated with step-by-step photographs. This authoritative, yet easy-to-follow handbook is an essential guide for every home bread-maker. ‘I guarantee this book will have you up to your elbows in flour’ BBC Good Food

Baking with Passion Dan Lepard and Richard Whittington photography by Peter Williams

In Baking with Passion you will find simple but authoritative recipes that can easily be achieved in your own home, at your own leisure. With the reassuring instruction of tried-and-tested techniques, and the comfort of carefully adapted combinations of flavours, readers will be able to produce delicious breads, cakes and pastries. From ‘Classic cakes and they-sound-yummy bakes can be enjoyed unadorned, or dressed to impress wild yeast starters and basic quick breads through to delicious cakes and cookies, this with clever and pleasing ideas for decoration’ book provides step-by-step recipes that will You Magazine not fail to impress.

£5.99 Paperback 978 184400 451 5 160pp 210 x 160mm 25,000 words including 30 recipes 75 photographs

Baker & Spice

£5.99 Paperback 978 184400 452 2 160pp 210 x 160mm 22,000 words including 50 recipes 50 photographs

Baker & Spice

Exceptional Cakes Dan Lepard and Richard Whittington photography by Peter Williams

Recreate Baker & Spice cakes and pastries in the comfort of your own kitchen, with 50 recipes for cakes, pastries, cookies and more. Using quality ingredients and techniques that have been developed to perfection, these recipes are guaranteed to impress. Achieving cakes with the perfect flavour, pastries with a crispness and cookies with a crumbly softness is now within reach. ‘. . . brings the secrets of the professional pastry shop to our own tea tables’ The Lady

’A must-have book for any would-be baker’ The Independent on Sunday

£9.99 Hardback 978 184949 184 6 176pp 223 x 177mm 29,000 words including over 100 recipes 100 colour photographs Over 85,000 copies sold

224pp 193 x 137mm 64,000 words including over 100 recipes and ideas 90 colour illustrations Rights only

One Step Ahead | Mary Berry

Cooking Lessons | Daisy Garnett

Even the most organised cooks regularly find themselves pressed for time. The answer often lies in some judicious pre-preparation. In One Step Ahead, Mary Berry provides over 100 delicious recipes, such as Thai beetroot soup, porcini-stuffed chicken and French vanilla creams, all devised so that you can take them to a stage that will give you a head start when you have to put a meal together in a limited time. The eminently practical recipes are carefully chosen to suit a wide range of occasions and cover Party Nibbles and First Courses, Main Courses, Vegetable Dishes, Puddings and Desserts, and Baking.

In this charming, beautifully illustrated book, journalist Daisy Garnett reveals how she not only learned the skills of cooking, but also fell in love with food. With entertaining and often hilarious food and family anecdotes, her adventures are diverse, inspiring and heart-warming. Over 100 recipes are entwined with the narrative, as well as basic techniques such as cooking and preparing meat and fish, and making jams and sauces. This book will inspire all readers to appreciate the pleasures of cooking and enjoy a few other lessons along the way.

Over 100 delicious recipes for relaxed entertaining photography by Martin Brigdale

‘. . . an idea that will make many a dinner party run smoother . . . a clear, sensible and useful book’ The Independent

£9.99 Hardback (smaller size) 978 184949 321 5 256pp 223 x 177mm Publication August 2013 £20.00 Hardback 978 184400 715 8 256pp 248 x 187mm 50,000 words including 130 recipes Over 75 colour photographs

Tales from the kitchen and other stories illustrations by Carmen Carreira

‘Bright, fun and charming, Daisy makes you want to cook everything and convinces you that you can’ Easy Living

£14.99 Paperback 978 184400 826 1 256pp 248 x 187mm 54,000 words including 120 recipes Over 75 colour photographs

John Torode’s Chicken | John Torode

John Torode’s Beef | John Torode

In this superb volume, restaurateur and Masterchef judge John Torode delves into the world of feathered food stuffs – not only the humble chicken, but the whole variety of edible birds, whether guinea fowl or quail, pigeon, partridge or turkey. It reveals how to make use of all aspects of the bird, showing the best use for each part and turning the bones and remnants into great stocks and soups. Recipes range from pies to pastries, curries to one-pot wonders, roasts, pastas, pulses and salads, offering something for every occasion.

Surprising it may be, but Australian chef John Torode has a passion for one of the greatest British ingredients: beef. In this meaty book, John not only gives us every which way to cook with beef, but also gives the history and importance of great and rare breeds, butchers’ recommended cuts and true head-to-tail eating. With his passion for the subject, the recipes are straight from the heart – down-to-earth, tasty, easy-to-make and gathered from around the world. Recipes range from the expected to the unexpected, including pies, salads, steaks, carpaccios and stocks. John Torode’s Beef tells it how it is and has become a trusty kitchen stalwart.

And other birds photography by Jason Lowe

‘If you’ve ever wondered what on earth to do with a chicken, John Torode is the man to tell you’ The Daily Telegraph

And other bovine matters photography by Jason Lowe

‘Everything you need to know about cooking with beef – let the Master Chef show you how’ Olive

Quadrille publishing catalogue 2013

The Birthday Cake Book Fiona Cairns

£12.99 Paperback with flaps 978 184400 423 2 304pp 230 x 176mm 45,000 words including over 75 recipes 100 colour photographs

FOOD & WINE

£18.99 Hardback 978 184400 985 5 192pp 248 x 187mm 50 cakes including 35 recipes and 50 decorating schemes 85 colour photographs

£12.99 Paperback 978 184400 944 2 208pp 248 x 187mm 40,000 words including 90 recipes 100 colour photographs

Bake & Decorate Fiona Cairns

photography by Laura Edwards

‘There’s a clever cake to suit everyone’ Woman & Home

photography by Laura Hynd

Exceptional Breads Dan Lepard and Richard Whittington photography by Peter Williams

Baking with Passion Dan Lepard and Richard Whittington photography by Peter Williams

£5.99 Paperback 978 184400 451 5 160pp 210 x 160mm 25,000 words including 30 recipes 75 photographs

Baker & Spice

£5.99 Paperback 978 184400 452 2 160pp 210 x 160mm 22,000 words including 50 recipes 50 photographs

Baker & Spice

Exceptional Cakes Dan Lepard and Richard Whittington photography by Peter Williams

’A must-have book for any would-be baker’ The Independent on Sunday

£9.99 Hardback 978 184949 184 6 176pp 223 x 177mm 29,000 words including over 100 recipes 100 colour photographs Over 85,000 copies sold

224pp 193 x 137mm 64,000 words including over 100 recipes and ideas 90 colour illustrations Rights only

One Step Ahead | Mary Berry

Cooking Lessons | Daisy Garnett

Over 100 delicious recipes for relaxed entertaining photography by Martin Brigdale

‘. . . an idea that will make many a dinner party run smoother . . . a clear, sensible and useful book’ The Independent

Tales from the kitchen and other stories illustrations by Carmen Carreira

‘Bright, fun and charming, Daisy makes you want to cook everything and convinces you that you can’ Easy Living

£14.99 Paperback 978 184400 826 1 256pp 248 x 187mm 54,000 words including 120 recipes Over 75 colour photographs

John Torode’s Chicken | John Torode

John Torode’s Beef | John Torode

And other birds photography by Jason Lowe

‘If you’ve ever wondered what on earth to do with a chicken, John Torode is the man to tell you’ The Daily Telegraph

And other bovine matters photography by Jason Lowe

‘Everything you need to know about cooking with beef – let the Master Chef show you how’ Olive

Quadrille publishing catalogue 2013

The Birthday Cake Book Fiona Cairns

£12.99 Paperback with flaps 978 184400 423 2 304pp 230 x 176mm 45,000 words including over 75 recipes 100 colour photographs

FOOD & WINE

£18.99 Hardback 978 184400 985 5 192pp 248 x 187mm 50 cakes including 35 recipes and 50 decorating schemes 85 colour photographs

Flash Cooking

Fit fast flavours for busy people

Laura Santtini

photography by Adam Laycock

‘Highlighting fast, easy-to-prepare, nutritious and flavour-packed food, the recipes are carbohydrate-free but indulgently spiced and sauced. I love it’ Rose Prince, The Daily Telegraph

£14.99 Paperback 978 184400 496 6 176pp 253 x 201mm 36,000 words including 100 recipes 50 colour photographs

Easy Tasty Italian | Laura Santtini Add some magic to your everyday food photography by Simon Wheeler

Laura Santtini’s Easy Tasty Italian is about making the simplest dishes unforgettable. Enjoy Laura’s magical flavour combinations – red wine, porcini and anchovy marinade, pink peppercorn; rose petal and salt rub; Parmesan and prosciutto paste that transform everyday food. Learn about simple cooking methods, each with a treasury of delectable recipes. See how procedures such as pounding, chopping, slicing and beating yield mouthwatering extras. Simple, original and unexpected, this cookbook will quickly become your new best friend in the kitchen.

£12.99 Hardback 978 184400 444 7 128pp 210 x 148mm 21,000 words including over 30 recipes 50 colour photographs

Breakfast at The Wolseley | A. A. Gill photography by David Loftus

Breakfast is an institution at the renowned restaurant The Wolseley in London’s Piccadilly. Scintillating text by celebrated author and restaurant critic A. A. Gill sets the scene for the ultimate guide to creating and enjoying a superb breakfast in The Wolseley style. The book offers a host of delicious recipes as well as foolproof guides to making the perfect cup of coffee, hard- and soft-boiled eggs, omelettes and other breakfast classics. Stunningly evocative photography completes this fascinating picture of 24 hours in the life of the breakfast service. ‘A delightful book of breakfast and patisserie recipes’ Harper’s Bazaar

‘Turns everyday meals into something extraordinary’ Waitrose Food Illustrated

£25.00 Hardback 978 184400 114 9 256pp 280 x 220mm 38,000 words including over 120 recipes 240 colour photographs including 60 step-by-steps Over 80,000 copies sold

£30.00 Hardback 978 184400 325 9 256pp 280 x 220mm 35,000 words including over 120 recipes 175 colour photographs including step-by-steps

Nobu West Nobu Matsuhisa and Mark Edwards photography by Eiichi Takahashi

Nobu Matsuhisa stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. In Nobu West, he collaborates with Mark Edwards, the head chef at Nobu London, to explore even more fully the fusion of cultures and cuisines that is now ‘Nobu style’. Using familiar Western ingredients and photographed in London by master Japanese photographer Eiichi Takahashi, the result is a stunning book of inventive, yet simple, creations. ‘The most famous Japanese chef in the world’ The Times, Body & Soul

£25.00 Hardback 978 190384 520 2 200pp 260 x 210mm Over 100 recipes plus introductions 150 colour photographs 30 black-and-white photographs Rights only

Simple Japanese | Silla Bjerrum

Nobu Now | Nobu Matsuhisa

Nobu – the Cookbook Nobu Matsuhisa

Japanese is the fastest-growing cuisine in the West. Low in fat and high in energy, its fresh, light taste combinations make it the ideal food for today’s health-conscious eater. An accessible collection of 100 simple recipes, each chapter opens with an illustrated page of techniques, followed by a selection of delicious easy-to-follow dishes featuring a combination of Eastern techniques and Western ingredients.

In Nobu Now the global superchef presents an exhilarating taste of his developing repertoire. Influenced by his experience with the cuisines of the countries in which he now operates, Nobu ventures beyond seafood into meat and poultry. However, the essence of all Japanese cooking – using simple techniques to bring out the flavours in the best of ingredients – remains at the heart of his recipes, resulting in the food his admirers adore: light, modern, clean and fresh.

Nobu – the Cookbook is the first book by arguably the world’s greatest sushi chef. It contains some 100 original recipes for fish and seafood, including such signature dishes as toro tartar with caviar (Madonna’s favourite) and new-style sashimi and sashimi salad (Tom Cruise’s favourite). It will help you recreate that exclusive Nobu dinner in your own kitchen.

‘A cookbook for Japanese food virgins’ Time Out

‘Surprisingly achievable’ The Independent

With East West flavours photography by Lars Ranek

photography by Eiichi Takahashi

‘You can tell how much fun a city is going to be if Nobu has a restaurant in it’ Madonna

Quadrille publishing catalogue 2013

Flash Cooking is packed with fabulous fast food designed for a healthy life. Laura’s easily prepared flavour bombs, pastes, glazes and dressings transform familiar, basic everyday ingredients. Made from herbs and spices and drawing upon different world cuisines they ensure that the taste buds keep tingling. In Flash Cooking, she transforms basic, everyday core ingredients such as chicken breasts and fish fillets into a wide range of spectacular meals. Flash food is not just a way of cooking but a way of life.

£20.00 Hardback 978 184400 755 4 192pp 248 x 187mm 45,000 words including over 100 recipes 50 colour photographs and 50 illustrations

FOOD & WINE

£20.00 Hardback 978 184400 995 4 176pp 248 x 187mm 40,000 words including over 120 recipes 75 colour photographs and illustrations