IPG Fall 2014 Cooking Titles

Cooking Titles
Fall 2014

IPG
Bake Yourself Happy
Cheering Food for the Soul

Summary
A collection of recipes tailored to improve your mood and lift your spirits
"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart." Erma
Bombeck
We all know that baked treats can warm our hearts as well as our stomachs, and that everything tastes better
when you've made it yourself. This collection of delicious recipes is peppered with thoughtful quotes and bursting
with failsafe pickmeups, from pipinghot pies to sinful doublechocolate muffins. Bake these recipes and be
9781849534260
down in the dumplings no more! Includes dual measurements.
Pub Date: 11/1/14
$8.95
Discount Code: LON Author Bio
Hardback / Cloth over
Summersdale is one of the UK's top independent nonfiction publishers, with a focus on entertaining and
boards
informative books that people will love.
160 pages
Cooking / Methods
CKB004000
4.000 in W | 5.000 in H
102mm W | 127mm H
NoBake Baking
Easy OvenFree Cakes & Treats
Sharon HearneSmith, Donal Skehan

Summary
Make delicious cakes, pies, bars, cookies, and desserts without even turning on the ovenperfect for
summer months, or whenever time is short

Who says baking has to be hard work? This cookbook explains how to create more than 100 impressive sweet
treats with absolutely no need for conventional baking. These easy recipes can be magicked up in the fridge,
freezer, microwave, or blenderor even the slow cooker, bread machine, or sandwich press. Sharon cleverly
9781848666221 transforms simple ingredients like Rice Krispies®, pancakes, cookie crumbs, popcorn, and marshmallows into
Pub Date: 10/1/14 stunning desserts, saving hours in the kitchen and guaranteeing gorgeous results every time. Bakers will find an
$27.95 array of jawdropping temptations, including Iced Lemon Meringue Cake, Striped Blueberry Cheesecake, Deep
Discount Code: LON pan DoubleChocolate Mousse Pie, Rocky Road White Knuckle Ride, Trillionaire's Toffee Tiffin, and Orange &
boards Hazelnut "Brownie" Bars. Enjoy sweet mouthfuls like Mini Pecan Pies with Pretzel Bases, Chocolate Peanut Butter
Cups, and SuperCute Doughnut Pops, plus inventive layered refrigerator cakes, frozen bombes, a backtofront
192 pages trifle cake, and more. These ingenious recipes are fast, fussfree, and every bit as rewarding as anything from
Cooking / Methods
CKB023000
the oven. Includes metric measurements.
7.500 in W | 9.000 in H | Author Bio
1.900 lb Wt
191mm W | 229mm H | Sharon HearneSmith has more than 15 years of experience writing, recipe testing, and foodstyling for
862g Wt cookbooks, food magazines, and TV cooking shows. She has worked with some of the biggest names in the
business, including Jamie Oliver, Rachel Allen, Lorraine Pascale, Gordon Ramsay, James Martin, and on BBC's
Ready Steady Cook. This is her first solo cookbook. Donal Skehan is a photographer.
IPG Cooking Titles Fall 2014 August 2014 Page 1

IPG
Seasonal Baking
Fiona Cairns

Summary
The official cake designer for Prince William and Kate Middleton's wedding offers stunning new taste combinations
that will change the way you bake cakes
Royal cake maker Fiona Cairns knows how important the seasons are when creating delicious cakes. Not only are
ingredients at their very best and cheapest, but it also makes sense to be in tune with the changing colors,
moods, and celebrations of the seasons. In the spring, why not try baking Rhubarb and Vanille Custard
Cupcakes? On a hot summer's day enjoy a Peach Melba Gateau, and on a cold winter's afternoon curl up by the

fireside and share a slice of Chocolate and Cardamom Tart, or Cranberry and Amaretto Stollen Cake. Fall is made
9780297867784 for Maple and Pecan Autumn Leaves, or Spiced Butternut Mini Loaf Cakes. From edible gifts to party and
Pub Date: 9/1/14 celebration cakes, this cookbook is full of inspiration whatever the time of year or occasion. Many of the cakes in
$45.00
Discount Code: LON
this book are accompanied by decorating ideas, as well as seasonal drink suggestionsElderberry Cordial,
Hardback / Cloth over Homemade Lemonade. Includes four placeholder ribbons and dual measurements.
boards
256 pages
Cooking / Courses & Author Bio
Dishes Fiona Cairns is the proprietor of Fiona Cairnes, Ltd. The company began on her kitchen table 25 years ago, and
CKB014000 in 2012 they were chosen to make the official wedding cake for Prince William and Katherine Middleton.
7.500 in W | 10.000 in H |
2.360 lb Wt
191mm W | 254mm H |
1,070g Wt
Primrose Bakery Celebrations
Martha Swift, Lisa Thomas

Summary
Make every day a celebration with cakes, cupcakes and treats from London’s favourite cake shop,
Primrose Bakery.

Learn how to throw parties Primrose Bakerystyle with this collection of brand new recipes from Primrose Bakery.
Eight themed celebrations cover every age group and event, with sweet and savoury treats for small children,
cocktaillaced cupcakes for grownups and inspiring ideas for everything in between.
9780224086912
Pub Date: 9/23/14
$35.00 As always, the recipes are simple to make, easy to source, thoroughly tested and utterly delicious, with plenty
Discount Code: LON of Primrose Bakery wit and creativity thrown in. Each one features quirky recipes for centrepiece cakes,
Hardback cupcakes, drinks and other delectable treats, plus brilliant ideas for how to accessorize the perfect celebration.
208 pages
Cooking / Courses & The perfect cookbook for parties or simply for treats to make humdrum days that little bit special.
Dishes
CKB014000 Author Bio
9.875 in W | 9.875 in H | MARTHA SWIFT and LISTA THOMAS live in Primrose Hill, North London. They set up Primrose Bakery in Lisa’s
1.250 lb Wt home kitchen in 2004 and they now have two bakeries, in Primrose Hill and Covent Garden, supplying their unique
251mm W | 251mm H |
567g Wt cakes to London business and hungry customers. This is their third recipe collection. Their Cupcakes From the
Primrose Bakery is a modern classic.

IPG
The Primrose Bakery Book
Martha Swift, Lisa Thomas

Summary
More than 80 gorgeously illustrated recipes from a bakery that has quickly become an institution for cake lovers,
with a pink placeholder ribbon and plenty of quirky charm
Primrose Bakery is a way of lifefrom homemade croissants at breakfast, through fruity loaves at coffee time, to
a slice of layer cake with afternoon tea, these recipes have the whole day covered. And that's not to mention
their signature cupcakes with buttercream icing in every flavor, a delicious treat whatever the time of day.
Unique concoction include Cookies and Cream Cupcakes, Rhubarb Cupcakes, Triple Layer Caramel Cake, Ginger

Cream Christmas Cake, Coconut and Raspberry Slice, Aunt Mary's Bourbon Biscuits, and elaborate wedding
9780224086882 cakes. This perfect baking handbook is packed full of quirky charm. Because it is a baking business that
Pub Date: 10/5/12 originated in a home kitchen, the bakers know the value of simple recipes that give great results. From staff
$29.95
Discount Code: LON
favorite recipes and handmedown cakes from the proprietors' moms, to the secret of perfect icing and sugar
Hardback / Cloth over decorations, this book is a mouthwatering window onto the yearround world of Primrose Bakery. Includes metric
boards measures.
240 pages
Cooking / Courses &
Dishes Author Bio
CKB014000 Martha Swift and Lisa Thomas set up Primrose Bakery seven years ago in Lisa's home kitchen. Their celebrity
7.500 in W | 9.500 in H | clients have included Kate Moss, Elton John, and U2.
2.440 lb Wt
191mm W | 241mm H |
1,107g Wt
The Little Book of Scones
Liam D'Arcy, Grace Hall

Summary
Pistachio & Nutella Fancies or Steak & Ale Pie with a Cheesy Scone Lidmove over cupcakes, scones are here
Meet the 21stcentury scone! Cherry & Almond Hearts; Zingy Lemon with Mascarpone & Lemon Curd; Sundried
Tomato & Jalapeno Swirls; Baileys and Salted Caramel Fancies; Good Morning Drop Scones with Bacon, Banana &
Maple Syrup; and Orange and Cardamom Scones. The authors have pushed the humble scone to new heights
with 30 unique sweet and savory recipes that will get mouths watering and stomachs rumbling across the land.
They've also included adorable illustrations of animals at tea, and suggestions for a song to accompany each
recipe, from Prince to Frank Sinatra to MGMT. Includes dual measurements.
9780224096041
Pub Date: 10/1/14
$18.95 Author Bio
Discount Code: LON
Liam D'Arcy and Grace Hall run a market stall on London's trendy Broadway Market, selling traditional scones
boards with a twist.
128 pages
Cooking / Courses &
Dishes
CKB062000
5.000 in W | 7.000 in H |
0.500 lb Wt
127mm W | 178mm H |
227g Wt

IPG
Wholefood Baking
Wholesome Ingredients for Delicious Results
Jude Blereau

Summary
The author of Wholefood turns her skilled hand and discerning eye to the popular field of baking, exploring
organic and wholefood philosophy in everyday recipes
Wholefood baking combines two of food expert Jude Blereau's great loves. In this collection of her favorite
recipes, she teaches readers who to bake with whole flours, natural sweeteners, and organic ingredients,

offering advice on choosing the right ingredient for the best baking results. Thoroughly researched and
9781742666594 beautifully photographed, this book includes failsafe recipes for more than 120 cakes, scones, biscuits, and
Pub Date: 10/1/14 pastries as well as delectable creams and icings and jams. This book is ideal for every passionate baker, but
$35.00
Discount Code: LON especially for those who want to cook for families and friends in the healthiest way possible. Recipes include
Paperback / softback / Pumpkin, Cheddar, Rosemary and Sage GlutenFree Scones; Quinoa, Cocoa Nib and Hazelnut Chocolate
Trade paperback (US) Sandwiches; Meyer Lemon, Barley and Olive Oil Cake; Dairyfree and Eggfree Vanilla and Coconut Cupcakes;
290 pages
and Cinnamon Apple Pie with Oat and Barley Rich Shortcrust. Includes dual measurements.
Cooking / Methods
CKB004000
2.150 lb Wt Jude Blereau is a natural foods chef, author, food coach, cooking teacher, and real food activist who has been
191mm W | 229mm H | involved with the organic and wholefoods industry for more than 18 years. In 1997, Jude cofounded The Earth
975g Wt
Market, an Australian wholefood store and café. In 2001 she founded the Whole Food Cooking school and
website. She is the author of Wholefood.
Doughnuts
A Classic Treat Reinvented60 Easy, Delicious Recipes
Rosie Reynolds

Summary
If you like cupcakes, you’ll love this little book packed with 60 imaginative doughnut recipes!

What comes to mind when you think of doughnuts? Well, these are not your average doughnuts. Rosie Reynolds
has given the humble doughnut a muchneeded makeover, turning it into an elegant confection to delight over.

Try them baked or fried, iced, glazed, filled, shaped, dipped or piled up and drizzled with chocolate. There are
eyecatching recipes for special occasions—Candy Cane for Christmas, Maple Pumpkin for Hallowe’en and

Passionfruit for Valentines—as well as some more virtuous vegan and glutenfree recipes. As versatile as
9780091957278 cupcakes and easy to make, take your pick from: Lemon Meringue, Peanut Butter and Jam, Orange Blossom and
Pub Date: 9/23/14 Pistachio, Rhubarb and Custard, Blueberry Cheesecake, Ice Cream Sandwiches, Pizza Triangles and Chilli
$19.95
Margarita plus many, many more. Includes recipes that can be made with doughnut makers, doughnut tins or a
Discount Code: LON
Hardback simple baking tray.
128 pages Author Bio
Cooking ROSIE REYNOLDS trained as a cook and recipe writer first at Westminster Kingsway College and then at Leiths
CKB000000
School of Food and Wine. She excelled at Leiths and secured a job working for BBC Good Food and Olive
5.375 in W | 7.250 in H |
magazines. Since then Rosie has also worked on TV programmes, including BBC’s One Show, and for
1.250 lb Wt
137mm W | 184mm H | supermarkets, such as Waitrose. She is an integral member of Bill Granger’s food team, working as a food stylist
567g Wt and recipe developer for his book range, magazine columns and features. Rosie’s passion is for fussfree, tasty
food, prepared and shared with love! She enjoys nothing more than discovering new flavour combinations,
drawing influences from all over the world, to create delicious recipes for home cooks.

IPG
The Donut
History, Recipes, and Lore from Boston to Berlin
Michael Krondl

Summary
The love for the donut in the United States is longstanding and deeprooted. Gourmet donut shops have popped
up in trendy neighborhoods across the country and highend restaurants are serving trios of donuts for dessert,
while Dunkin' Donuts, Krispy Kreme, and Tim Hortons have amassed a devoted following. In this captivating guide
to the delectable dessert, culinary historian, chef, and donut lover Michael Krondl has put together an
9781613746707
entertaining social history of the donut throughout the ages and from around the world. Among the interesting
Pub Date: 6/1/14 facts Krondl brings up are the donut's surprising role, not only as a traditional prelude to Lent, but in Hanukkah
$16.95 and Ramadan as well; the serving of donuts to American doughboys in the trenches of World War I; and the
Discount Code: LON delivery by Red Cross Clubmobiles of essential comforts of home to World War II soldiers such as music, movies,
Paperback / softback /
magazines andwhat else?donut machines. Mindful that the information might have readers itching to run to
Trade paperback (US)
their nearest bakery, Krondl also offers a baker's dozen of international donut recipeswith accompanying color
168 pages photosincluding those for ChocolateGlazed Bismarcks with Marshmallow Filling, Nutella Bombolocini, Frittelle di
Cooking / Courses & Carnevale, and Dulce de Leche Raised Donuts with a Salty Caramel Glaze, among others.
Dishes
CKB062000
8.000 in W | 8.000 in H |
0.850 lb Wt Author Bio
203mm W | 203mm H | Michael Krondl is a food historian, awardwinning cooking instructor, food writer, and former chef. His writing
386g Wt credits include Gastronomica, Nation's Restaurant News, New York Newsday, and Saveur, as well as multiple
contributions to The Oxford Encyclopedia of Food and Drink in America. He is the author of Around the American
Table, The Great Little Pumpkin Cookbook, Sweet Invention: A History of Dessert, and The Taste of Conquest.
He lives in New York City.
Cupcake Magic
Little Cakes with Attitude
Kate Shirazi

Summary
Kate Shirazi makes beautiful and irreverently decorated cupcakes with eggs from her own freerange flock of
hens rescued from laying cagesthey are cupcakes with both conscience and attitude. Combining a simple,
straightforward approach to cooking and an insatiable appetite for cake, here is a collection of delicious new

recipes and fun designs for cupcakes. A lively, colorful book packed with baking tips, captivating new cake
9781862058101 designs, modern photography, and delightful illustrations, it is split into lowfuss, middlefuss, and highfuss
Pub Date: 5/28/08 recipes, with ideas for sweet and savory, children and adults, and seasonal and special occasion designs. There
$15.95
is also a section devoted to ingredients and equipment. The author writes in such an informal style and with
boards such enthusiasm and humor that any reader will soon share her passion for cupcakes!
112 pages
Cooking / Courses &
Dishes Author Bio
CKB014000 Kate Shirazi is the author of Cookie Magic, and she founded the Cakeadoodledo mailorder cupcake business
7.000 in W | 7.000 in H | from her farmhouse kitchen.
0.620 in T | 0.900 lb Wt
178mm W | 178mm H |
16mm T | 408g Wt

IPG
Cupcakes
More Than 50 Fun Recipes for Creative Cakes
Murdoch Books

Summary
Chefs can brighten up their baking with sophisticated flavor pairings for adults, like balsamic raspberry or orange
and poppyseed
More than 50 recipes are sure to provide the perfect cupcake for every occasion, including Apricot, Sour Cream
& Coconut Cupcakes; Ice Cream Sundae Cupcakes; Peanut Butter Cupcakes; Raspberry Balsamic Cupcakes; Plum
& Cardamom Cakes; and Espresso Cakes. With brandnew, innovative decorating ideas and flavor combinations,
9781742663234
this is the only cupcake book bakers will ever need. Includes dual measures.
Pub Date: 10/1/12
$14.95
Trade paperback (US) Author Bio
128 pages Murdoch Books is an independent publishing company with extensive onsite test kitchens.
Cooking / Courses &
Dishes
CKB014000
Series: Make Me
7.000 in W | 8.000 in H
178mm W | 203mm H
Cake and Cookie Pops
More Than 50 Fun Treats on Sticks
Murdoch Books

Summary
What do brownies, lamingtons, meringues, and cookies have in common? They all taste better on
sticks!
Introducing readers to a delightful new baking trend, this book features easytofollow recipes and loads of fun
decorating ideas for every kind of "pop," with recipes for Chocolate Peppermint Cream Pops, Red Velvet Cake
Pops, Cheesecake Pops, Caramel Popcorn Pops, Brown Sugar & Cinnamon Christmas Tree Pops, and Honeycomb
9781742664545 and Chocolate Pops. From fancy afternoon teas to children's birthday parties, any occasion becomes fun with
Pub Date: 10/1/12
$14.95 these festive desserts. Includes dual measures.
128 pages
Author Bio
Cooking / Courses & Murdoch Books is an independent publishing company with extensive onsite test kitchens.
Dishes
CKB014000
Series: Make Me
7.000 in W | 8.000 in H
178mm W | 203mm H

IPG
How to Build a Gingerbread House
A StepbyStep Guide to Sweet Results
Christina Banner

Summary
This book will show you how a few easy recipes, everyday ingredients, and basic kitchen equipment are all you
need to create a beautiful gingerbread house. Learn how to bake and build a gingerbread house from start to
finish, and then find creative ideas for decorating your house, from butterscotch windows to candycovered
trees, helping you create a gingerbread house of your very own design. Whether you decide to recreate one of
the designs provided, or choose to create your own work of art, this book will help you have a fun and
memorable experience, and a gingerbread house to be proud of.

9780981580616
Author Bio
Pub Date: 6/16/08 Christina Banner has been making gingerbread houses competitively since 1999. In 2004 she was the Grand
$19.95 Prize Winner of the National Gingerbread House Competition at the Grove Park Inn Resort & Spa in Asheville,
Paperback / softback / North Carolina. In 2005 she won Food Network's Gingerbread Challenge. She lives in Newland, North Carolina.
135 pages
Cooking / Seasonal
CKB077000
8.50 W | 11.00 H | 0.40 T
9W | 11H | 0T
Loaves of Fun
A History of Bread with Activities and Recipes from Around the World
Elizabeth M. Harbison, John Harbison

Summary
From the pitas of ancient Mesopotamia to the white breads of the modern bakery, kids can explore the globe
with more than 30 exciting recipes and activities about the history of bread.
9781556523113
Pub Date: 9/28/99
$14.95
112 pages
Ages 7 to 12, Grades 2 to 7
Juvenile Nonfiction /
Cooking & Food
JNF014000
9.50 W | 7.00 H | 0.30 T
10W | 7H | 0T

IPG
A Collection of Fine Baking
The Recipes of Young Mo Kim
Young Mo Kim, Dan Deming, Yoon Yeom

Summary
A fullcolor cookbook containing more than 1,000 photographs and illustrations for a complete, stepbystep
demonstration of each recipe. It includes more than 100 recipesa fusion of the finest European and Asian
pastries.
Author Bio
Young Mo Kim is the president of the Korean Bakers Association. He lives in Seoul, South Korea.

9780976554301
Pub Date: 7/1/05
$35.00
240 pages
Cooking / Courses &
Dishes
CKB024000
8.750 in W | 11.250 in H |
0.600 in T | 2.210 lb Wt
222mm W | 286mm H |
15mm T | 1,002g Wt
Essential Eating Sprouted Baking
With Whole Grain Flours That Digest as Vegetables
Janie Quinn

Summary
Featuring appetizing baked goods ranging from sunrise pancakes to maple banana muffins and cinnamon animal
crackers to brownie pie, this cookbook is full of tasty treats made from sprouted flour. An alternative to
traditional flours, the sprouted variety is assimilated into the body as a vegetable rather than a starch and is
more easily digested. These easytouse recipes using sprouted flour open up an entirely new avenue of cuisine
9780967984339
for both those suffering with wheat and other grain sensitivities and those who simply want to eat better.
Pub Date: 10/1/08
$27.95
Janie Quinn is an organic whole foods educator, a chef, an environmental consultant, and the author of
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Essential Eating: A Cookbook, Essential Eating The Digestible Diet, and Essential Environments: Discover How to
192 pages Create Healthy Living Spaces. She lives in Waverly, Pennsylvania.
Cooking / Health &
Healing
CKB106000
7.750 in W | 8.000 in H |
0.890 in T | 1.570 lb Wt
197mm W | 203mm H |
23mm T | 712g Wt

IPG
Kiss My Bundt
Recipes from the AwardWinning Bakery
Chrysta Wilson

Summary
Featuring more than 60 madefromscratch recipes, this guide provides instruction to recreate the award
winning cakes from the Kiss My Bundt bakery in Los Angeles. Including recipes for champagne celebration cake,
sour cream pound cake, lemon basil bundt, bacon cake with bacon sprinkles, and many vegan recipes as well, it
also reveals the bakery's approach to developing new cake flavors and provides techniques for trying this at
home.

9780977412020
Pub Date: 5/1/10 Author Bio
$16.95
Chrysta Wilson is the owner of the Kiss My Bundt bakery, where she is known for her Californian spin on the
Trade paperback (US) Southern dessert of bundt cake. She lives in Los Angeles.
168 pages
Cooking / Courses &
Dishes
CKB014000
6.000 in W | 7.000 in H |
0.400 in T | 0.480 lb Wt
152mm W | 178mm H |
10mm T | 218g Wt
100 Cakes and Bakes
My Kitchen Table
Mary Berry

Summary
Foolproof recipes for every occasion, from the Buttermilk and Honey Cheesecake to Very Best Chocolate Fudge
Cake
With recipes for the very best Chocolate Chip Muffins, Vanilla Cupcakes, Devonshire Scones, and Victorian
Christmas Cake, this collection will secure a place on every kitchen bookshelf. Together with these eternally
popular recipes, Mary also shares recipes for Coffee Fudge Square, Cherry and Almond Traybake, Raspberry
Meringue Roulade, and perfect traditional Easter and birthday cakes. Includes dual measurements.

Author Bio
9781849901499 Mary Berry trained at the Paris Cordon Bleu, often appears on BBC cooking shows, and has written more than
Pub Date: 6/6/11 40 cookbooks, including Cook Now, Eat Later and Cook Up a Feast.
208 pages
Cooking
CKB000000
5.310 in W | 7.310 in H |
0.560 in T
135mm W | 186mm H |
14mm T

IPG
Delia's Cakes
Delia Smith

Summary
Coffee & Cardamom Cake with Pistachios, Dark Jamaican Gingerbread, Oldfashioned Cherry Cake, Chocolate Beer
Cakeand 90% of the recipes can be made glutenfree
First published in 1977, this collection has now undergone a complete contemporary makeover. It still retains
muchloved favorites that have stood the test of time, but now alongside them there are new recipes, new
ideas, new ingredients, and new and simpler methods. More than 90% of the recipes in the book have been
tested glutenfree. All this is as you would expect from Delia: easy accessible recipes, carefully tested, and
utterly to be trusted. So for reliably delicious Moist Chocolate & Rum Squares, Lemon Griestorte, Spiced Apple &
9781444734812
Pub Date: 5/1/14
Cider Cake, Plum & Cinnamon Muffins, and much morethis is the only cake cookbook you'll need.
$34.95
Discount Code: LON
Hardback / Cloth over Author Bio
boards
Delia Smith is a televison chef and the author of many cookbooks, including Delia Smith's Christmas, Delia's
232 pages Kitchen Garden, and Delia's Vegetarian Collection.
Cooking / Courses &
Dishes
CKB014000
7.500 in W | 10.000 in H |
2.310 lb Wt
191mm W | 254mm H |
1,048g Wt
Cressida Bell's Cake Design
Fifty Fabulous Cakes
Cressida Bell

Summary
Startlingly innovative designs for cake decorating, influenced by the Cressida Bell's family's part in the
Bloomsbury Group
Home baking is hot, and Cressida's Bell's collection of cake designs is a wonderfully creative and original take on
9780957150034 the art and craft of cake decoration. Cressida is a scion of the famous Bloomsbury Group of artistsher
Pub Date: 5/1/14 grandmother was artist Vanessa Belland these wonderfully original designs for cakes, in their innovative use of
$36.95 color and ingredients, while being totally contemporary in feel and look, reflect her honorable artistic inheritance.
Discount Code: LON
All the decorations are edible: there are cakes decorated with traditional sweets, cakes decorated with candied
boards fruit, and cakes decorated with nothing but sugar paste cut and shaped into striking, witty, and vivid designsa
winner's rosette, a peacock in all his finery, a dahlia in full bloom. Each idea is inspirational, but is also eminently
160 pages attainablesome easily achieved by childrenand all suitable for any number of cake baking occasions from
Cooking / Courses &
Dishes birthdays and anniversaries, to just producing something wonderful for every day. Includes metric measures.
CKB014000
9.000 in W | 9.000 in H |
229mm W | 229mm H | Cressida Bell, the daughter of artist Quentin Bell and granddaughter of Bloomsbury Group painter Vanessa Bell,
776g Wt is an artist of international reputation who works in many areas and mediums encompassing disciplines from
interior design to textiles and wallpapers, as well as illustration. She is the author of The Decorative Painter.

IPG
F**k Cupcakes and F**k Baking
Malcolm Croft

Summary
An alternative antidote to help fight off the current obsession with ridiculous baking trends

Savor your revenge on all things sweet by saying no and rising up against world cupcake domination! Once upon
a time, human beings existed solely on a diet of raw meat, fruit, and vegetables. Those days are over. Now we
are a society of sweet tooths, sugar fiends, and muffin tops hell bent on finding our next fix of freshly baked
deliciousness. Well, it has to stop, before we reach bursting point! This book is an antidote to the current love of

cupcakes, bakeoffs, highend patisseries, and cupcake boutiques as well as the constant deluge of baking
programs on television and the sicklysweet websites and blogs that just make you want to throw up. Chockfull
9781909397194 of funny quotes, facts, stats, and trivia to help lower your cholesterol as well as tickle your funny bone, this
Pub Date: 2/1/14
pocketsized slice of pastryrelated propaganda will help you to rise up, take sweet revenge and say "f**k you!"
$8.95
Hardback / Cloth over to cupcakes and baking.
boards
Author Bio
144 pages Malcolm Croft is an author of popular culture, quirky reference, gift, and humor books.
Humor
HUM000000
5.000 in W | 6.500 in H |
0.680 lb Wt
127mm W | 165mm H |
308g Wt
Salt Grill
Fine Dining for the Whole Family
Luke Mangan

Summary
With an emphasis on foods that can be shared, this elegant cookbook from a top Australian chef demystifies
restaurant food for the home cook
Luke Mangan opened his first Salt restaurant in Sydney in 1999, and there are now several Salt and Salt Grill
restaurants worldwide. Salt Grill brings together the signature dishes from these restaurants, alongside Luke's
favorites. Suitable for the home cook, this book offers more than 140 recipes, including Oyster Tempura with
Leek and Wasabi; Fig, Red Onion Jam & Roquefort Tarts; Green Beans with Confit Shallots & Toasted Almonds;
9781743315163 and Salt Liquorice Parfait. Salt Grill captures the signature freshness and elegance of Luke's food, in recipes that
Pub Date: 11/1/14
$49.95
you can cook at home for your family and friends. Includes dual measurements.
Discount Code: LON
boards Author Bio
216 pages Luke Mangan is one of Australia's leading chefs and restauranteurs. He is the author of At Home and in the
Cooking / Regional & Mood.
Ethnic
CKB097000
8.500 in W | 11.500 in H |
2.900 lb Wt
216mm W | 292mm H |
1,315g Wt

IPG
The Bookery Cook
Art to Eat
Jessica Thompson, Georgia Thompson, Maxine Thompso...

Summary
From the authors of one of the quirkiest foods blogs around comes a unique cookbook full of recipes which have
been visually interpreted with original artwork by over 60 different artists from around the world
Family meals have always played a significant role in the lives of the Thompson sistersJessica, Georgia, and
Maxineso much so that they created a blog, thebookerycook.com, to celebrate their love of food. Instead of
photographing their chosen dishes, however, they made contact with artists all over the world, who supplied
9781742667560 dedicated artworks, in a huge variety of styles and media, to illustrate the recipes. This book will appeal to
Pub Date: 9/1/14 lovers of art as much as lovers of food, and will find its place equally in the kitchen or on the coffee table.
$35.00 Includes dual measures.
Discount Code: LON
boards
Author Bio
224 pages Jessica Thompson, Georgia Thompson, and Maxine Thompson created and run the blog The Bookery Cook.
Cooking
Jessica lives in Melbourne, Georgia lives in Brisbane, and Maxine lives in New York.
CKB000000
8.000 in W | 10.000 in H |
2.380 lb Wt
203mm W | 254mm H |
1,080g Wt
At Home
Michael Caines

Summary
A two star Michelin chef takes readers into his family kitchen and cooks delicious homemade food, with some
irresistible twists
The first cookbook from this acclaimed chef offers nearly 100 exciting, delicious recipes suitable for cooking in
domestic kitchens, distilled from a lifetime of passionate cooking, and with an emphasis on seasonality. These
approachable, personal recipes are inspired by his own experiences and knowledge; they are meals he cooks and
bakes at home with his family. Recipes include Cold Gazpacho Soup with Soured Cream, Rosemary Gnocchi with
9781780890999 Basil Pesto and Parmesan, Crab Tortellini with Lemongrass and Ginger Sauce, Braised Smoked Belly Pork, and
Pub Date: 10/1/14 Caramelized Bananas with Butterscotch Sauce and Gingerbread Ice Cream. Includes metric measurements.
$39.95
Discount Code: LON
boards
Author Bio
Michael Caines is a truly original British chef, who has earned two Michelin stars and numerous awards and
304 pages accolades. For the last three years his flagship restaurant, Gidleigh Park in Devon, has been voted second only
Cooking / Individual
Chefs & Restaurants
to Heston Blumenthal's Fat Duck as Britain's best restaurant. With 20 years at Gidleigh Park under his belt,
CKB115000 Michael is now a partner and director of the Abode Hotels group. He has cooked for the Prime Minister and taken
8.500 in W | 10.500 in H part in the BBC's Great British Menu chefs' competition for the Queen's 80th birthday.
216mm W | 267mm H

IPG
Tasty Express
Simple, Stylish & Delicious Dishes for People on the Go
Sneh Roy

Summary
Full of simple, wholesome, and adventurous cooking, this is your invitation to sample more than 100 exciting
recipes from multitalented food blogger, Sneh Roy, creator of the awardwinning blog Cook Republic
Sneh Roy's simple but imaginative approach to cooking and her luscious photography have earned her legions of
devoted followers. Here she presents a stunning range of new recipes and a scattering of her most popular
creations. Sneh's inspirations include the cosmopolitan eats of the urban food truck and inner city café, the
fresh variety of a lively market, and the unforgettable aromas of her childhood in India. She embraces healthy
9780857983527
Pub Date: 9/1/14 takes on modern classics like tacos, flatbreads, veggie burgers, granola, and froyo, plus a few irresistibly
$24.95 naughty treats. Many of her hardworking creations can be easily packed away in a lunchbox or picnic basket for
Discount Code: LON work, your next camping trip, or a potluck evening. The recipes are predominantly vegetarian, and they can be
Paperback / softback / easily repurposed with your own favorite ingredients. Includes dual measurements.
240 pages
Cooking / Methods Author Bio
CKB070000
Sneh Roy is a food photographer, food stylist, and designer. She is also the creative force behind the blog Cook
7.500 in W | 9.500 in H | Republic, which won Best Australian Blog of the Year in 2013. She has a food column in Elle magazine and is
1.880 lb Wt
191mm W | 241mm H |
regularly featured in leading online and print publications all around the world.
853g Wt
Love Your Lunchbox
101 Recipes to Liven up Lunchtime
James Ramsden

Summary
Save money and eat more healthily with 101 recipes to replace the daily purchased sandwich, drink,
and snackThere is a new trend toward lunch boxes as people are cutting back on daily spending, trying to eat
more healthily, and aspiring to use things up, creating less waste. Fitting perfectly into this trend, this cookbook
is a creative, inspiring source of lunch box recipes and ideas for urbanites, with quirky, original yet practical
ideas. Each of the 101 recipes are healthier and cost less than the average cafébought sandwich and drink. As
well as recipes for eating straight out of the box, there are ideas for utilizing the office kettle, toaster, or
9781909108806 microwave to finish off. From super noodles with tofu and lemongrass, to smoked mackerel salad, there are ideas
Pub Date: 9/1/14 for winter warmers, light summer lunches, and delicious snacks as well as recipes for the budget conscious.
$26.95 Includes dual measurements.
Discount Code: LON
boards
Author Bio
James Ramsden's supper club, the Secret Larder, is one of the most popular in London and was described by
208 pages one journalist as "harder to get into than the Ivy." He is the author of DoAhead Dinners and Small Adventures in
Cooking / Courses &
Cooking.
Dishes
CKB101000
7.000 in W | 8.500 in H |
1.900 lb Wt
178mm W | 216mm H |
862g Wt

IPG
3 Chefs
The Kitchen Men
Michael Bonacini, Massimo Capra, Jason Parsons, Lu...

Summary
Known and loved for their appearances on television, Michael Bonacini, Massimo Capra, and Jason Parsons get it
together in this sumptuously illustrated bookwith dropdead gorgeous photographic spreads of many recipesto
swap recipes, pair wines, and have fun in the kitchen. Readers will love not only the recipes, ranging from oyster
bruschetta to chocolate pistachio paté, but also the camaraderie chronicled by a collection of candid photos and

commentaries. 3 Chefs is for anyone who wants their haute cuisine with a zest of fun, a dash of kitchen rivalry,
9781897330722 and the interplay of great culinary ideas and improvisation.
Pub Date: 10/1/14
$29.95
Discount Code: LON
Author Bio
boards Michael Bonacini is the founder of Oliver & Bonacini Restaurants, recognized as one of Canada's leading fine
dining restaurant companies. He is also a judge on the popular new television reality show MasterChef Canada.
288 pages
Cooking / Courses &
Massimo Capra is the coowner of Mistura restaurant in Toronto and the author of One Pot Italian. He makes
Dishes regular appearances on the popular lifestyles show CityLine, and has his own television show Gourmet Escapes.
CKB101000 Jason Parsons is head chef at Peller Estates Winery Restaurant in NiagaraontheLake where he has earned
8.500 in W | 8.000 in H the Golden Plate Award from Le Clef d'Or. His restaurant has also been recognized with Zagat's highest rating for
216mm W | 203mm H food. He blogs about all things food at www.chefjasonparsons.com. Lucy Waverman is an author, editor,
columnist, and teacher who has appeared regularly on television and radio shows in Canada. She writes weekly
food columns for the Globe and Mail and is the food editor of Food & Drink magazine. They all live in Toronto.
3 Chefs
The Kitchen Men
Michael Bonacini, Massimo Capra, Jason Parsons, Lu...

Summary
Known and loved for their appearances on television, Michael Bonacini, Massimo Capra, and Jason Parsons get it
together in this sumptuously illustrated bookwith dropdead gorgeous photographic spreads of many recipesto
swap recipes, pair wines, and have fun in the kitchen. Readers will love not only the recipes, ranging from oyster
bruschetta to chocolate pistachio paté, but also the camaraderie chronicled by a collection of candid photos and

commentaries. 3 Chefs is for anyone who wants their haute cuisine with a zest of fun, a dash of kitchen rivalry,
9781897330739 and the interplay of great culinary ideas and improvisation.
Pub Date: 10/1/14
$29.95
Discount Code: LON
Author Bio
Trade paperback (US) Michael Bonacini is the founder of Oliver & Bonacini Restaurants, recognized as one of Canada's leading fine
dining restaurant companies. He is also a judge on the popular new television reality show MasterChef Canada.
288 pages
Cooking / Courses &
Massimo Capra is the coowner of Mistura restaurant in Toronto and the author of One Pot Italian. He makes
Dishes regular appearances on the popular lifestyles show CityLine, and has his own television show Gourmet Escapes.
CKB101000 Jason Parsons is head chef at Peller Estates Winery Restaurant in NiagaraontheLake where he has earned
8.500 in W | 8.000 in H the Golden Plate Award from Le Clef d'Or. His restaurant has also been recognized with Zagat's highest rating for
216mm W | 203mm H food. He blogs about all things food at www.chefjasonparsons.com. Lucy Waverman is an author, editor,
columnist, and teacher who has appeared regularly on television and radio shows in Canada. She writes weekly
food columns for the Globe and Mail and is the food editor of Food & Drink magazine. They all live in Toronto.

IPG
The Complete Book of Herbs & Spices
Brenda Little

Summary
This practical guide gives instructions on all things herbsandspicesfrom cultivating and drying to proper
storageand additionally provides a dictionary with descriptions, illustrations, and uses for more than 130 herbs
and spices. Recipes and cooking advice are complemented by tips for using herbs and spices medicinally and
cosmetically. Sized for maximum ease of use, this sourcebook is a necessity for anyone wanting to add zest and
seasoning to both their meals and lives.

Author Bio
9781933317519 Brenda Little was an avid gardener and the author of Backyard Organic Gardening, Companion Planting in
Pub Date: 8/1/06 Australia, The Encyclopedia of Vegetable Gardening, The Illustrated Herbal Encyclopedia, and The Practical
$15.95
Organic Gardener.
224 pages
Reference / Personal &
Practical Guides
REF015000
6.000 in W | 7.000 in H |
0.670 in T | 0.500 lb Wt
152mm W | 178mm H |
17mm T | 227g Wt
The Food Nanny Rescues Dinner
Easy Family Meals for Every Day of the Week
Liz Edmunds

Summary
Deciding what to make is always the most wearisome part of preparing a meal. But unlike other books that offer
only goodlooking recipes, this cookbook offers a revolutionary template for scheduling fun food themes for each
night of the weekMonday is comfort food night, Tuesday is Italian night, Wednesday is fish night, and so on.
With readily available ingredients in mind, this handy collection also provides fun and delicious recipes appropriate
for every themehungry kids will look forward to a family dinner at home, especially when they know what to
expect! Complete with tips to help every parent get organized, equip the kitchen, supply the pantry, involve
9780935278774 other family members in the preparations, and forge family bonds around the dinner tablethis book arrives
Pub Date: 9/1/08
$24.95
familytested and kidapproved.
288 pages
Author Bio
Cooking / Methods Liz Edmunds is an instructor at Sur la Table and a cooking expert for busy families in need of a weekly dinner
CKB070000 plan in their own homes. She lives outside Park City, Utah.
8.000 in W | 9.250 in H |
0.680 in T | 1.000 lb Wt
203mm W | 235mm H |
17mm T | 454g Wt

IPG
Tastefully Small Finger Sandwiches
Easy Party Sandwiches for All Occasions
Kim Hendrickson

Summary
This contemporary take on a classic theme sets the stage for any occasionfrom baby showers to Super Bowl
partieswith more than 50 flavorful fillings and sandwich styles, making this handy volume an indispensible
resource. From simple knifecut sandwichesbuilt to impress in 10 minutes or lessto fancy layering and inlay
techniques, this cookbook's clear, easy instructions and helpful illustrations take the guesswork out of creative
9780984431526 entertaining and reveal the artistic cook's secret: what is beautiful is not necessarily hard to make. Recipes
Pub Date: 11/27/08 range from tiny twists on familiar favorites like teasmoked egg salad diamonds to striking originals like beef,
$18.95 apple, and watercress spirals.
Cooking / Courses & Kim Hendrickson has catered for the Bizarre Food Show, New York Metropolitan, the Penguin Repertory
Dishes
Theatre, and Slangman's World, and is a regular presenter at the World Tea Expo, John Campbell Folk School,
CKB003000
and culinary events throughout the New York area. She is the author of Tastefully Small Dessert Canapés and
8.50 W | 8.50 H | 0.30 T
9W | 9H | 0T
Tastefully Small Savory Bites. She lives in Pearl River, New York.
Red Sky at Night
The Book of Lost Countryside Wisdom
Jane Struthers

Summary
How to navigate by the stars, attract butterflies to a garden, build the perfect bonfire, and bake one's own
breadan indispensable guide to everything people knew and loved before we went inside and turned on the TV
In a world of traffic congestion, supermarket shopping, and 24hour internet access, it is easy to feel
disconnected from the beauty and rhythms of the natural world. This is the book for anyone who has ever gazed
in awe at stars in the night's sky, tried to catch a perfect snowflake, or longed for the comfort of a roaring log
fire. Readers will learn how to predict the weather just by looking at the sky, how to forage for food, and how to
make cider. From differentiating types of owls to gardening by the phases of the moon, and from curing a cold to
brewing ale, this lovely guide is packed with instructions and lists, ancient customs, and old wives tales, making
9780091932442 it an indispensable guide to countryside lore.
Pub Date: 9/29/09
Hardback Author Bio
Jane Struthers is the author of The Palmistry Bible, Read Your Future, and Working with Auras.
288 pages
Reference
REF000000
5.750 in W | 8.190 in H |
1.000 in T | 0.938 lb Wt
146mm W | 208mm H |
25mm T | 425g Wt

IPG
The Hemingway Cookbook
Craig Boreth

Summary
Ernest Hemingway's insatiable appetite for life was evident in his writing and was rivaled only by his voracious
appetite for good food and drink. The Hemingway Cookbook collects more than 125 recipes from Hemingway's life
and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac,
Campfire Apple Pie, and Fillet of Lion washed down with Campari and Gordon's Gin or a cool Cuba Libre. The
9781613740729
pages are enriched by family photos; dining passages from stories such as A Moveable Feast, The Old Man and
Pub Date: 9/1/12 the Sea, and A Farewell to Arms; his short stories; personal correspondence; and even a contribution from his
$22.00 last wife, Mary. Collecting recipes from former Hemingway haunts, period cookbooks, and other sources, this
Discount Code: LON book is an authentic recreation of the meals that so enriched Hemingway's literature.
240 pages Craig Boreth is the author of How to Iron Your Own Damn Shirt and How to Feel Manly in a Minivan and the
Cooking owner of the Santa Monica Chocolate Company.
CKB000000
9.000 in W | 8.000 in H |
1.550 lb Wt
229mm W | 203mm H |
703g Wt
Kitchen Coquette
The GoTo Guide for Those Random Life Scenarios When Food Is the Only Answer
Katrina Meynink

Summary
A fresh, exciting, and stylish cookbook for young women
Not your typical breakfastlunchdinner format cookbook, this book knows that what you cook to fortify the soul
is vastly different to what you might cook to impress a first date. It provides the recipes with the context,
whether the reader wants to feed 10 hungry friends, the man of her dreams, or her lovely grandma; and it even
provides a bite to eat for all those inspired inbetween moments. Whether it is the first dinner date at home
(Crispy Blue Cheese Ravioli, Raddichio and Walnut Salad with Quince Dressing), the family reunion (BeerBattered
9781742376813 Onion Halves with Chorizo, Feta and Olives), coping with heartbreak (Rose Vodka or Cinnamon Caipirinha), or
Pub Date: 10/1/12
$36.95 cooking for potential inlaws (Caramelised Chipotle Chicken with Chipotle Glaze and Parsnip Fries), all occasions
Paperback / softback / are covered in this funny, approachable cookbook. This goto guide gives cooks a sense of achievement, while
Trade paperback (US) embracing all those tearruined, sweatypalmed, and swearword fueled moments of lifeall while providing the
272 pages
dish that suits. Includes dual measures.
Cooking
CKB000000
1.000 lb Wt Katrina Meynink is a freelance food writer with a masters in gastronomy from Le Cordon Bleu. She is in her final
191mm W | 254mm H | stages of training to be a chef and Kitchen Coquette is her first cookbook.
454g Wt

IPG
The Passionate Vegetable (2nd Edition)
Health Inspired Recipes to Revitalize Your Life for Vegetarians or Meat Lovers!
Suzanne Landry

Summary
More than a cookbook, this revolutionary lifestyle guide reveals the pure simplicity and bountiful flavor of fresh
vegetables with recipes that are easy and delicious. In addition to the seasonal and flavorful recipes, it boasts a
simple guide to food nutrition, suggestions for healthy vegetarian meals, transition recipes for the diehard meat
lover, pantry makeovers, and 145 tips and timesavers to make cooking fun again. It also outlines nutritional
needs for vegetarians to flexitarian meat lovers and features delectable choices for gluten and dairyfree diets.

With sections on discovering fresh herbs and spices, navigating the carbohydrate maze, and much more, the
9780985190804 book help eaters dramatically improve health and energy to restore youthful vitality, end unnecessary cravings,
Pub Date: 7/1/12 and feel more satisfied with every bite.
$29.95
Author Bio
306 pages
Suzanne Landry is a celebrity chef, wellness educator, industry consultant, blogger, and certified Macrobiotic
Cooking / Specific
Ingredients Cooking Teacher. Through her cooking school, Nature's Table, she has lectured and taught more than 8,000
CKB085000 students. She has appeared on TV and radio and has published numerous articles. She lives in Ventura,
8.500 in W | 10.000 in H California.
216mm W | 254mm H
Soups
More Than 50 Fresh and Easy Soup Recipes
Murdoch Books

Summary
A new collection of flavorpacked soups that will take readers on a culinary journey with each new recipe
Appealing in both summer and winter, these soup recipes are versatile enough to act as appetizers or entrees.
Chapters dedicated to healthy, quick, and traditional soups will cater to the health conscious, time poor, and
flavor seeking. Recipes include Pumpkin Soup with Harissa; Easy Bouillabaisse; GreekStyle Lamb Meatball Soup;
Goulash with Herb Dumplings; Mexican Cream of Corn Soup; Crab Bisque; and Cold Avocado Soup with Lime
9781742663364
Pickled Onions. A basics section full of accompaniments will also help dress up basic soups with spice and seed
Pub Date: 10/1/12
$14.95 sprinkles and croutons or make meals fun with grilled cheese. Includes dual measures.
128 pages
Author Bio
Dishes
CKB079000
Series: Make Me
7.000 in W | 8.000 in H |
1.000 lb Wt
178mm W | 203mm H |
454g Wt

IPG
Meals in Heels
Doahead Dishes For the Dinner Party Diva
Jennifer Joyce

Summary
How to plan, cook, and present with style and ease, with plenty of time left over to slip on heels and pop on
lipstick before guests arrive
The author has drawn on her many years of successful soirees and laidback lunches to present timesaving tips
and showstopping recipes for hostesses who want to actually enjoy their own dinner parties. She teaches
readers how to do as much of the cooking and preparation beforehand as possible, so they can then relax,
spruce up the house, and enjoy quality time with friends. There are recipes here that are perfect for all tastes
and occasions, such as Barbecued Mussels with Tangy Pesto Dip; Crostini with Jamón, Goat's Cheese and Fig
9781741965520 Jam; Rosemary and Olive Lamb Stew; and Peppermint Brownies. Filled with glamorous illustrations, this cookbook
Pub Date: 6/1/12 breaks each recipe into which steps can be done days ahead, the morning of, before guests arrive, and just
$19.95 before serving; and it offers suggestions to give each dish an elegant look. Includes dual measurements.
boards Author Bio
192 pages Jennifer Joyce is a food writer, stylist, and chef whose books include Panini, Small Bites, and The WellDressed
Cooking / Entertaining Salad. She grew up in rural Wisconsin and is now a Londoner who teaches weekly cooking classes and writes for
CKB029000 BBC Good Food, Elle Decor, and the Telegraph. She has appeared on several cooking shows on the BBC, as well
6.500 in W | 9.500 in H as NBC's Today show.
165mm W | 241mm H
The Cooks' Book
AgeOld Advice and Tips for the Kitchen
Louise Dixon

Summary
The proper way to eat lobster, how to use different types of chillies, an explanation of different cuts of meat,
how to infuse oils and vinegarsjampacked with useful hints, tips, wit, and wisdom, this celebration of food will
delight and inspire the cook in every home
Whether a cook wants to get back to basics, throwing away the convenience food and cooking some good old
grub, or is simply interested in learning about the triedandtested methods used in the good old days, collected
in this guide are the wisdom and advice of the trained chef. A treasure trove of information, this beautiful retro
look book will bring out the best in everyone in the kitchen. It includes advice on food hygiene, handling, and
preparation; techniques and tricks to help bread rise and pies taste just like Grandma made them; old and

surprising new uses for store cupboard staples; tips and tricks for successful jams, preserves, and pickles;
9781843179580 storage and reheating advice; and, stories, anecdotes, quips, and quotes from food writers, gourmands, and
Pub Date: 4/1/13 chefs. Includes dual measures.
$15.95
boards
Louise Dixon is a cookbook editor.
160 pages
Cooking
CKB000000
5.000 in W | 8.000 in H
127mm W | 203mm H

IPG
Freeze & Easy
Fabulous Food & New Ideas for Making the Most of Your Freezer
Sara Lewis

Summary
How to make the most of the freezer, to save time and money
By cooking in bulk and freezing gluts, cooks can cut down on the cost of ingredients and the time spent in the
kitchen, and this book explains how. It is packed with 100 delicious recipes, including Lentil and Venison Sausage
Stew; Thai Coconut Fish Curry; Garlicky Stilton and Dauphinoise; Pear, Saffron and Ginger Tarte Tatin; Easy
Spiced Banana and Apricot Bread; and Peach and Mascarpone Crumble Cake. All the basic recipes a busy cook
9781909108028
Pub Date: 8/1/13 needs can be found right here; for example a ragù sauce that can be frozen and then turned into numerous
$24.95 dishes. There are also recipes perfectly suited to cooking in bulkfor instance, why cook one lasagna when you
Hardback / Cloth over can fit three in your oven and freeze two of them? Every recipe features health and safety advice on freezing,
boards defrosting, and reheating, and there are ataglance charts of ingredients to show which ones can be frozen and
176 pages for how long. Includes dual measures.
Cooking / Methods
CKB023000
1.000 lb Wt Sara Lewis is the author of numerous cookbooks, including The Bread Book, 200 Chicken Dishes, and 200 Slow
216mm W | 241mm H |
454g Wt Cooker Recipes. She was the cooking editor for Practical Parenting magazine and is now a regular contributor to
Slimming World magazine.
The Epicurean's Good Food Guide
Buying and Using Ingredients from Around the World
Roz Denny, Gordon Ramsay

Summary
A comprehensive and extremely useful reference packed with facts about the foods on sale today, from flour to
herbs to meat to condimentswhat and how to buy, and how to look after and cook a vast array of ingredients
Most professional cooks are now emphasizing that it is not complexity and elaboration that make for great
cuisine but the quality of ingredientssourcing the best produce at the right time of year, getting the best cut of
meat and the freshest seafood, using the finest oils, vinegars, and spices. The difference between one variety of
rice and another or one kind of olive oil and another can make or break a dish. With the revolution in fusion
cuisine and molecular gastronomy and people's familiarity with foods and ingredients from around the world,
supported by the increasingly broad range of supermarkets, the modern cook wants to know more about new
9780233003849 ingredients and how to use them. This book leads the reader through the vast array of foods on sale, offering an
Pub Date: 11/1/13 AZ of every staple ingredient to be found in the modern cook's pantry: where to shop, what to select, and how
$29.95 to look after it and incorporate it into your cooking. The book also offers recipes to get the reader started with
Hardback / Cloth over new ingredients.
boards
336 pages
Cooking / Reference Author Bio
CKB071000
Roz Denny is a cookbook author whose many titles include Vegetarian Kids' Cookbook and Vegetarian: 200
6.000 in W | 9.500 in H Classic Recipes. She has worked closely with many celebrity chefs including Michelinstarred chef Gordon
152mm W | 241mm H
Ramsay, assisting and coauthoring five of his books including Gordon Ramsay's Passion for Flavor. Gordon
Ramsay is a Michelinstarred chef, bestselling author, and host of numerous cooking shows.

IPG
Grandmother's Wisdom (2nd Edition)
Good, Oldfashioned Advice Handed Down Through the Ages
Lee Faber

Summary
How to banish moths from clothing, cook the perfect omelette, repot plants, keep fruit fresh, and all the other
tips that grandmothers seem to just know
Grandmothers have been handing out advice for centuries and their tried and tested methods are often the
answer to many modern day problems. Did you know that malt vinegar and baking soda are as good as any
branded cleaning product? That you can make your own delicious lemonade? That there's a shampoo that's
perfect for your hair color? Or what the best way to banish nasty bruises and a nagging toothache is? This
collection gathers all the recipes, tips, and good old common sense that grandmothers have learned and put into
use throughout their lives. All the methods actually worknot an old wives' tale in sight! Charming, entertainingl

and practical, this is the perfect gift for someone needing a little bit of Grandma's guidance. Includes dual
9781843179610 measures.
Pub Date: 6/1/13
$15.95 Author Bio
Hardback / Cloth over Lee Faber is the author of Grandfather's Wisdom.
boards
160 pages
Family & Relationships /
Parenting
FAM022000
5.000 in W | 8.000 in H
127mm W | 203mm H
Don't Cook the Planet
Deliciously Saving the Planet One Meal at a Time
Emily Abrams, Robert Kennedy Jr.

Summary
Choosing meals prepared with fresh, natural ingredients isn't just healthy, it's good for the earth. In Don't Cook
the Planet, author Emily Abrams and an allstar collection of chefs and ecoactivists share more than 70 delicious
recipes as well as tips on how to minimize your carbon footprint. Each contributorincluding Stephanie Izard, Top
Chef star and executive chef at Girl & the Goat; Chevy Chase; MasterChef judge and acclaimed chef Graham
Elliot; actor Joshua Henderson; and many othersprovides easy, everyday ideas that will save you money and
stock your kitchen with fresh, delicious foods while preserving the planet for generations to come. The author,
an 18yearold activist, approaches sustainability from a personal perspective, striving to make changes that will
9781600789724 impact her generation, and in so doing, has created a cookbook that explains how positive food choices
Pub Date: 4/1/14 significantly impact one's environment as well as one's health.
$25.95
Discount Code: LON
boards Author Bio
Emily Abrams is an 18yearold activist who has been involved in the movement to fight climate change since
176 pages 2007. She lives in Deerfield, Massachusetts. Robert Kennedy Jr. is a radio host, an activist, and an attorney
Cooking / Regional &
Ethnic specializing in environmental law. He is the son of Robert "Bobby" Kennedy Sr., the former United States Senator
CKB002000 for New York and the 64th U.S. Attorney General, and the nephew of former President John F. Kennedy.
7.500 in W | 10.000 in H |
1.980 lb Wt
191mm W | 254mm H |
898g Wt

IPG
Guilty Pleasures
Your Favourite Sweet & Savoury Indulgences in 130 Easy Recipes
Matt Tebbutt

Summary
Peanut Butter and Pecan Pie, VodkaMarinated Steaktransform guilty pleasures into 130 easy, delicious recipes
We all know that a little bit of indulgence does you good. This cookbook takes your sneaky treats, like peanut
butter, cream cheese, coffee, and even booze, and puts them center stage in 130 fun and delicious recipes.
Enjoy great food such as Peanut Caramel Poached Pears; Cauliflower, Bacon & Chicory Soup with Dijon Mustard;
Soy & Honey TeaSmoked Chicken; Green Tea Pancakes; Creamy Leek Risotto; Sticky Chicken Wings made with
cola; Garlic & Almond Soup; Pork Ribs in Cardamon & Stout; and so much more. In a world where we have so
9781782064671 many serious things to worry about, a bit of mild indulgence shouldn't be one of them. This is pleasure on a
Pub Date: 5/1/14
$29.95
plate. Includes metric measures.
Discount Code: LON
boards Author Bio
224 pages Matt Tebbutt hosts and cohosts several cooking shows. He owns and runs the acclaimed Foxhunter pub, for
Cooking which he won AA Restaurant of the Year for Wales.
CKB000000
7.500 in W | 10.000 in H |
2.210 lb Wt
191mm W | 254mm H |
1,002g Wt
Four Kitchens
Colin Fassnidge

Summary
With the help of this cookbook, even the most humble meal can be transformed into restaurantquality cuisine
Chef and restaurateur Colin Fassnidge leapt to prominence Down Under as the outspoken Irishman on Australian
reality show My Kitchen Rules. His first book is an extension of what he's created in his restaurants, The Four in
Hand and 4Fourteen. An introduction for each section provides insight into Colin's own inspiration, offers advice,
and shares secrets to turn the modest homecooked meal into impressive restaurant fare. The style of food is
predominantly drawn from 4Fourteen, an allday "Eating House" and bar, with an emphasis on share food, from
small plates to whole animals. Includes dual measurements.
9780857982346
Pub Date: 6/1/14
$37.95
boards Colin Fassnidge has worked at some of Sydney's most acclaimed restaurants, including Banc and est. In 2003
240 pages
he took over Four In Hand dining room, and in May 2012, he opened the Sydney dining hotspot 4Fourteen, which
Cooking has already established itself as a favorite among food critics and patrons alike.
CKB000000
7.500 in W | 9.500 in H
191mm W | 241mm H

IPG
The Original VW Camper Cookbook
80 Tasty Recipes Specially Composed for Cooking in a Camper
Lennart Hannu, Steve Rooker, Susanne Rooker

Summary

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

Summary
In this followup to the cult classic The Original VW Camper Cookbook, a fresh batch of amazing camper recipes
are taken to the next level but remain realistic for camper cooking. The international recipes, drawn from VW
9789163710940 enthusiasts worldwide, are designed to be easily tweaked and adapted to suit personal preferences. They cover
Pub Date: 11/4/12
$19.95
twoburner camping meals, food for picnics, and great barbecue ideas. The stories come straight from van fans
Hardback / Cloth over and their adventures, from road trips to restorations, in locations all across the world. A new section, "Bake and
boards Take," provides recipes for sweet and savory pastries that can be made and baked before a tripideal for day
trips, picnics, and first nights camping.
160 pages
Cooking / Courses &
Dishes
9.250 in W | 6.500 in H | Lennart Hannu is the owner of Origocom Repro AB, a printing and graphics design company whose clients
1.300 lb Wt include book, movie, and record companies. Steve Rooker is a professional chef. Susanne Rooker is a project
235mm W | 165mm H |
manager in a newspaper company. They are the authors of The Original VW Camper Cookbook. Lotta Hannu
590g Wt
has a passion for old VW buses and touring Europe with her familyLennart and their three children.

IPG
Fairytale Food
Enchanting Recipes to Bring a Little Magic to Your Cooking
Lucie Cash

Summary
Mad Hatter's Teacakes, Snow Queen Cookies, Huff'n'Puff Porkadd a little magic to mealtimes with more than 60
simple recipes, each inspired by a different fairytale and with a lavish fullcolor, fullpage illustrations
If you fancy tucking into a steaming hot bowl of Princess & the Pea Soup, curling up by the fire with a cup of
tea and a slab of Hansel & Gretel's House Gingerbread, or tickling your taste buds with a dollop of Tinkerbell's
Trifle, then this is the cookbook for you. Once upon a time, a young(ish) maiden decided she was fed up with
cooking the same old pasta bakes every night; she longed for some magic in her cooking. So she left her cozy
9781848093577
cottage (London apartment), pen and paper in hand, and set off to find inspiration in the land of fairytales. For
Pub Date: 4/1/14 months and months she toiled, visiting bestloved characters; some were wonderfully sweet and generous,
$27.95 others were a bit grumpy and a little scary, but they all gave her ideas, tips, and the confidence to create her
Discount Code: LON very own delicious recipes. Includes metric measures.
boards
Cooking Lucie Cash is a debut cookbook author.
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Sales Restrictions: Canada
only
7.000 in W | 9.500 in H |
1.410 lb Wt
178mm W | 241mm H |
640g Wt
Everything Oz
Make Munchkin Placecards, Over the Rainbow Cake, "I'm Melting" Witch Candles, and Much More
Christine Leech, Hannah ReadBaldrey

Summary
L. Frank Baum's classic tale The Wonderful Wizard of Oz provides the inspiration for this creative collection of
more than 50 projects to make and bake, ranging from a dressup Dorothy doll and Toto's dog coat to the Tin
Woodman's heart garland, the Cowardly Lion's glove puppet, and squashed Wicked Witch cupcakes. Filled with
original and playful ideas for the eclectic craft lover, this enchanting book perfectly captures the magical
essence of this faraway land. Everything Oz is brimming with new and innovative projects to eat, drink, wear,
and display, inviting readers to bring the Emerald City and other Oz whimsies to their own homes and events.
9781613748107
Pub Date: 4/1/13
$24.95
Author Bio
Paperback / softback / Christine Leech is an art director with more than 15 years of experience in designing and art directing
Trade paperback (US) magazines. She has worked on publications that include Fabulous, Look, Marie Clare, and New Women, and she
144 pages
contributed to the launch of Hobbycraft Magazine.
Crafts & Hobbies
CRA000000 Hannah ReadBaldrey is a props and fashion stylist who has worked with leading international publications
8.000 in W | 10.000 in H | including Cath Kidston, Elle, Red, and Vogue magazines. She also works with craft superstore Hobbycraft on
1.410 lb Wt ideas and themes for its magazine and website.
203mm W | 254mm H |
640g Wt

IPG
Rosie's Riveting Recipes
Comfort Foods & Kitchen Wisdom from 1940s America
Daniela Turudich

Summary
From an era when American women pulled up their trousers, slipped on their gloves, and stepped up to the plate
comes this intriguingly hip companion to the ultimate 1940s kitchen. More than 200 recipesfrom cooking goodies
for soldiers to recreating dazzling libationsand timeless tips on how to recapture the cool charm of the '40s
kitchen fill this delectable guide to one of the most innovative times in home economics. Based on recipes and
tips compiled from period sources and magazines, this resource includes advice for creating lovely desserts and
balanced meals on a strictly rationed, shoestring budgetproving that what worked for the resilient women of
World War II is just what is needed for today's girl (or boy) on the go.

9781930064171
$24.95
Daniela Turudich is an avid researcher of historical trends, styles, and fads and the author of the Vintage Living
Trade paperback (US) series, which has been relied upon as sourcebooks by film and television designers, academics and historians,
and professionals and novices alike. She lives in Long Beach, California.
244 pages
Cooking / History
CKB041000
Series: Vintage Living
7.000 in W | 9.000 in H |
1.050 lb Wt
178mm W | 229mm H |
476g Wt
Eating for Victory (2nd Edition)
Healthy Home Front Cooking on War Rations
Jill Norman

Summary
A nostalgic collection of Ministry of Food leaflets, featuring advice on everything from onepot meals to how to
preserve tomatoes
Food rationing was introduced in England in January 1940 after supply ships were attacked by German Uboats.
The first food items to be rationed were butter, sugar, bacon, and ham, though restrictions were also eventually
placed on meat, fish, jam, biscuits, cheese, eggs, and milk. In response, the Ministry of Food produced a series
of "Eating for Victory" pamphlets that advised the general public on how to cope with these shortages. Designed
to lift spirits in a time of shortage, these jolly leaflets contained a variety of recipes and cooking advice ranging
from how to make steamed and boiled puddings and hints on how to reconstitute dried eggs. For all the hardship
9781782430261
that rationing brought, the food restrictions resulted in many people eating more healthily than ever before. A
Pub Date: 7/1/13
$15.95 nostalgic look back at one of the most difficult and yet healthiest times in history, this quaint collection is also a
Hardback / Cloth over relevant guide to good eating today. Includes Imperial measures.
boards
160 pages
Cooking / History Author Bio
CKB041000 Jill Norman is a noted chef and the author of The Cook's Book and Herb and Spice.
5.000 in W | 8.000 in H
127mm W | 203mm H

IPG
After Toast
Recipes for Aspiring Cooks
Kate Gibbs

Summary
Finally, a cookbook that answers the question all aspiring cooks askwhat can I cook once I've mastered toast?
The essential young person's guide to real, and really awesome, food.
Toast is the entry into the kitchen for many cooksthe dish a young cook first learns not to burn, or that they
make when there is nobody around to cook for them. It's a reliable culinary introduction. But what comes next?
9781742379418 Taking aspiring cooks into the kitchen fray, this cookbook shows young adults what to eat and how to cook.
Pub Date: 6/1/13 Distilling culinary advice from her own upbringing, the author offers mustknow tricks for the newtocooking,
$24.95 modernizes classics, and inspires an interest in healthy cooking. Recipes for crunchy, fried mozzarellastuffed
croquettes; French roast chicken; mini cheeseburgers; and proper salads meet ideas for sprawling weekend
feasts. This book raises the bar for the packed lunch, serves up new ideas on snacks, shows teens and 20
232 pages somethings what to cook for friends or mom, and puts an end to endless fridge searches by answering the
Cooking / Courses & perpetual question "What can I eat?".
Dishes
CKB101000
8.500 in W | 9.500 in H |
216mm W | 241mm H | Kate Gibbs is an established food and travel writer, journalist, cookbook author, and the granddaughter of
454g Wt Australian cooking legend Margaret Fulton. She writes regularly for Australian Gourmet Traveller, the Sydney
Morning Herald, and the Wall Street Journal.
Around the World in 80 Dishes
Classic Recipes from the World's Favourite Chefs
David Loftus, Jamie Oliver

Summary
One of the world's leading food photographers brings together some of the world's greatest chefsincluding Jamie
Oliver, Heston Blumenthal, and Nigella Lawsonin a treasuretrove of treats from the four corners of the globe
David Loftus is one of the world's leading food photographers: on the road 350 days of the year, camera in hand,
shooting top chefs and their wonderful dishes from Battersea to New York to the Bahamas. Now he shares the
most delicious cuisine he has come across on his travels with 80 recipes from the world's favorite chefs, in a
collection following in the footsteps of Phileas Fogg and his famous Grand Tour, taking in Europe, the Middle

East, Asia, and America. These mouthwatering recipes come from international chefs and writers including Jamie
9781848875227 Oliver, Nigella Lawson, Gennaro Contaldo, Heston Blumenthal, and Atul Kochhar. Whether the recipes come from
Pub Date: 9/1/13 streetsellers or Michelinstarred restaurants, the dishes all evoke a taste of the places from which they hail,
$34.95 from Sybil's Sticky Orange, Kashmiri Chilli & Vodka Cake to Andaman Island Squid and Pineapple. Rich with the
boards stories behind the recipes and impeccably stylish with arresting bellyband, ribbon, and illustrated endpapers, this
is a dream anthology for committed cooks and amateurs alike. Recipes include dual measurements.
288 pages
Cooking / Regional & Author Bio
Ethnic
CKB045000
David Loftus is one of the most talented and respected photographers in the world. He has won
numerous awards, and has worked as a food photographer with many of the greatest contemporary chefs
7.500 in W | 10.000 in H |
2.380 lb Wt including Jamie Oliver, Nigella Lawson, Heston Blumenthal, and Gordon Ramsay. He also shoots fashion, portraits,
191mm W | 254mm H | and landscapes, and directs commercials and short films. Jamie Oliver is a TED Prizewinning chef, author, and
1,080g Wt the star of Jamie Oliver's Food Revolution on ABC.

IPG
Under a Mackerel Sky
Rick Stein

Summary
The wry, perceptive and brilliantly evocative memoir of one of Britain’s bestloved cooks.

“All men should strive to learn before they die what they are running from and to, and why.”

Rick Stein’s childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and
gregarious, their five children muchloved and given freedom typical of the time. As he grew older, the holidays
were filled with loud and lively parties in his parents’ Cornish barn. But everpresent was the unpredictible mood
of his bipolar father, with Rick frequently the focus of his anger and sadness.

When Rick was 18 his father killed himself. Emotionally adrift, Rick left for Australia, carrying a suitcase stamped
9780091949914 with his father’s initials. Manual labour in the outback followed by adventures in America and Mexico toughened
Pub Date: 9/23/14
up the naive public schoolboy, but at heart he was still lost and unsure what to do with his life.
$14.95
Discount Code: LON
Paperback / softback / Eventually, Cornwall called him home. From the entrepreneurial days of his mobile disco, the Purple Tiger, to his
Trade paperback (US) first, unlikely nightclub where much of the time was spent breaking up drinkfuelled fights, Rich charts his
320 pages personal journey in a way that is both wry and perceptive; engaging and witty.
Biography & Autobiography
BIO000000 Author Bio
4.938 in W | 7.750 in H | RICK STEIN’s passion for using goodquality local produce and his talent for creating delicious flavour
0.810 lb Wt combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as
125mm W | 197mm H | presenting a number of television series, he has published many bestselling cookery books, including French
367g Wt Odyssey, Coast to Coast, Far Eastern Odyssey and Rick Stein’s Spain.

Rick is a firm supporter of sustainable fishing techniques and farming, which he strives to maintain in Padstow,
Cornwall, where he runs an acclaimed restaurant and a seafood cookery school, as well as a delicatessen,
patisserie and hotel. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time
between Padstow and Australia, where he opened a restaurant, Rick Stein at Bannister’s, in 2009.
Other Formats
Canadian Edition 10/22/2013 $36.95 9780091949907
Canadian Edition 9/1/2013 $27.95 9780091957018
Forks
A Quest for Culture, Cuisine, and Connection. Three Years. Five Continents. One Motorcycle.
Allan Karl

Summary
Why would someone sell nearly everything he owns, then pack up and travel for three yearsaloneon a
motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in
divorce.

9780989441810
Pub Date: 6/3/14 Allan looked at these forks in the road of his life as an opportunity to both follow a lifelong dream and pursue his
$39.00 passions. He hopped on his motorcycle and traveled around the world. After three years and 62,000 miles of
Discount Code: SPT riding, through 35 countries on 5 continents, he returned home only to set out on another journeyto share the
Hardback / Cloth over truths he'd uncovered and the lessons learned during his adventure around the world.
boards

280 pages Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure.
Travel / Special Interest Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world
TRV001000
to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of
10.500 in W | 9.250 in H | human connection.
3.060 lb Wt
267mm W | 235mm H |
1,388g Wt FORKS brings the world to your table: An aroundtheworld adventure story. A colorful photo book with more
than 700 color photographs. A global cookbook with 40 signature recipes.

"Even though I set out on his journey alone, I was never alone. If I was ever lost, lonely or hungry, I would turn
around and always find someone there." The real truth is that it's easy to connect with peoplehumanityeven in
the most challenging situations.

Like when he was ordered into the Colombian jungle at gunpoint, or when he crushed his leg in the middle of
nowhere in Bolivia, or how he had to beg the governments of Syria and Sudan to let him across their borders.

Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures,
taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to
connect with others.
Author Bio

IPG
Pizza
More Than 50 Sensational Recipes for Pizza Lovers
Murdoch Books

Summary
Pear, Prosciutto, Blue Cheese & Walnut Pizza; Mixed Mushroom & Asparagus Pizza; Chorizo Pizza Rolls; and
Ricotta, Spinach & Bacon Pizza Pie
Packed with delicious, easytofollow recipes, this collection will turn any home kitchen into an Italian pizzeria.
From classic margherita and fourcheese toppings to exciting contemporary flavor combinations, there are pizzas
to suit everyone. Those looking for fresh and flavorful or very simple options will also appreciate the selection of
9781742663265 healthy and "cheats" pizzas. A basics section including pizza doughs and sauces forms the foundation for all the
Pub Date: 10/1/12
$14.95 recipes, and can be used for inspiration to create new and individual pizzas. Includes dual measures.
128 pages
Author Bio
Dishes
CKB064000
Series: Make Me
7.000 in W | 8.000 in H |
1.000 lb Wt
178mm W | 203mm H |
454g Wt
Stefano Manfredi's Italian Food
Over 500 Recipes from the Traditional to the Modern and from the North to the South of Italy
Stefano Manfredi

Summary
Charting the best traditions and flavors across Italy, this cookbook looks at each region's signature dishes and
reinvents them with fresh, contemporary interpretations
In 1961 the Manfredi familyfather Luigi, mother Franca, and sons Stefano and Francoarrived in Australia from
Lombardy in the north of Italy. Stefano brought the food and memories from the kitchen of his mother and
grandmother, one of Lombardy's finest cooks, to his new home. Manfredi has been an awardwinning chef and

restaurateur since the early 1980s, and this magnificent volume is the culmination of Stefano's culinary journey,
9781743311172 chronicling the food and wine from each Italian region and the dishes that make them famous. With more than
Pub Date: 11/1/14 500 recipes from the traditional to the modern, this monumental and definitive cookbook will become an instant
$45.00
Discount Code: LON
classic. Includes dual measures and placeholder ribbon.
boards
640 pages
Author Bio
Cooking / Regional & Stefano Manfredi is one of Australia's leading exponents of modern Italian cuisine. He first opened The
Ethnic Restaurant Manfredi in 1983, which a decade later earned the coveted three hats by the Sydney Morning
CKB047000 Herald's Good Food Guide. His inclusion as one of Italy's internationally recognized chefs in the first English
7.500 in W | 10.000 in H translation of The Silver Spoon firmly cemented his reputation as a leader of Modern Italian cooking.
191mm W | 254mm H

IPG
The Top One Hundred Pasta Sauces
Diane Seed

Summary
With rich flavours bursting from simple ingredients, authentic Italian pasta is always a delight. The scent of torn
basil leaves; the sizzle of panfried prawns; the sight of an olivestudded spaghetti alla puttanesca: pasta
sauces envigorate all the senses. These classic flavours are always tempting, but there is so much more to
savour have you tried walnut, pumpkin or lamb pasta?

Diane Seed, a resident in Italy for over 40 years, shares the one hundred best ever recipes for pasta sauces
from all over the country. With recipes that are simple and extravagant, classic and innovative, this seleccione is
as wideranging as Italian culture itself. Yet it is the subtleties that make all the difference: Diane Seed unveils
when to add your cheese, and how to get the perfect amount of sauce, to turn your pasta into real Italian
cuisine.

9780224095327 This charming book, trusted by many for over 25 years, is now being reissued in a beautiful new design as a part
Pub Date: 9/10/12 of Square Peg's Cookery Classics collection.
Hardback
Cooking DIANE SEED, internationally renowned cookbook writer, lives in Rome, Italy, where she runs a cooking school.
CKB000000
Sales Restrictions: Canada
only
100 Pasta Recipes
My Kitchen Table
Antonio Carluccio

Summary
A leading authority on Italian food celebrates a staple of the cuisine
Antonio Carluccio's passion for pasta is complemented by his extensive knowledge. This book collects 100 of his
delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty
baked dishes. Recipes include Sardinian Risotto, Vermicelli with Clam Sauce, Baked Chickpea Gnocchi, and
Fettucine Verdi with Walnut Sauce. Includes dual measurements.
Author Bio

Antonio Carluccio is a restaurateur who has written 13 books, including the The Complete Mushroom Book and
9781849901482 An Invitation to Italian Cooking.
Pub Date: 6/6/11
208 pages
Cooking
CKB000000
5.310 in W | 7.310 in H |
0.500 in T
135mm W | 186mm H |
13mm T

IPG
Gastronomy of Italy
Anna Del Conte, Laura Edwards

Summary
Revised, updated, and illustrated with new photography, this is the seminal work on Italian cookingits regions,
ingredients, and techniques
This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna del Conte, the doyenne
of Italian cooking, defines the country's regions, ingredients, dishes, and techniques for a new generation in her
comprehensive explanation of its culinary terms. The 200 recipes include the great dishes from every major
region of Italy. Variations on the classicspasta, polenta, gnocchi, risotto, and pizzassit alongside Anna's
recipes for versions of Italian favorites, such as peperonata, lamb fricasee, and ossobucco. Specially
commissioned photographs of the dishes and illustrations of the ingredients and techniques make this a truly
unique and invaluable book. Includes dual measures.
9781862059580
$45.00 Anna del Conte was born in Milan. Her books include Classic Food of Northern Italy, which won the Guild of
Hardback / Cloth over Food Writer's Book Award, and The Edible Mushroom Book. In 1994 she won the prestigious Premio Nazionale de
boards Cultura Gastronomica Verdicchio d'Ora Prize for dissemination of knowledge about authentic Italian food. In 2010
608 pages she won the Guild of Food Writers Lifetime Achievement Award. Laura Edwards is the photographer for Kitchin
Cooking / Regional & Suppers.
Ethnic
CKB047000
7.500 in W | 11.000 in H |
4.400 lb Wt
191mm W | 279mm H |
1,996g Wt
Gino's Italian Escape
100 Recipes to Help You Eat Like You're in Italy
Gino D'Acampo

Summary
A celebration of the very best Italian food, always focusing on flavor rather than complicated techniques or
ingredients
Discover the secrets of real Italian food with Gino D'Acampo as he captures the flavors, smells, and tastes of his
homeland in more than 100 deliciously simple recipes. From muchloved pizza, pasta, and antipasti dishes, to
Gino's classics with a twist such as Honey & Rosemary Lamb Cutlets and Limoncello Mousse, this book is packed

with mouthwatering favorites that will soon have readers cooking and eating like true Italians. Includes metric
9781444751727 measures.
Pub Date: 5/1/14
$29.95
Discount Code: LON
boards Gino D'Acampo is the author of Buonissimo!, The Italian Diet, and Pasta Italiana.
288 pages
Ethnic
CKB047000
7.500 in W | 9.500 in H |
2.320 lb Wt
191mm W | 241mm H |
1,052g Wt

IPG
One Pot French
JeanPierre Challet, Jennifer Decorte, Julian Arms...

Summary
For the everyday chef who wants to try French cooking, but is intimidated by the heft and complexity of more
classical titles on the subject, One Pot French is the perfect culinary companion. Master chef JeanPierre Challet
brings both style and simplicity to more than 100 recipes from one of the world's most delicious cuisines.
Covering all the basic stocks and sauces of French cooking, the book then covers soups, salads, and
sandwiches; eggs and cheese; and main courses and desserts while providing encouragement and inspiration for
readers as they develop and hone their culinary skills.

9781897330708 Author Bio
Pub Date: 10/1/14 JeanPierre Challet is an internationally renowned chef who studied culinary arts at the Ecole Hoteliere et de
$29.95
Discount Code: LON
Tourisme Paul Augier in Nice. He is the owner and head chef of Ici Bistro, an acclaimed restaurant in Toronto.
Paperback / softback / Jennifer Decorte is a professional chef who graduated from the prestigious Cordon Bleu Culinary Arts Institute.
Trade paperback (US) They both live in Toronto. Julian Armstrong is the food editor for the Montreal Gazette and the author of A
Taste of Quebec. She lives in Montreal.
192 pages
Ethnic
CKB034000
7.750 in W | 9.750 in H |
1.700 lb Wt
197mm W | 248mm H |
771g Wt
28 Days in Provence
Food and Family in the Heart of France
Shannon Bennett

Summary
A rich journey into the heart of French cuisine, this account reengages with Provence's culinary tradition to
inspire Francophiles and food lovers alike. Exploring village markets, cooking with local and seasonal produce,
learning classic food techniques, and soaking up the culture are all part of the daily life of a chef and his family
on holiday. What began as a diary has become a beautiful record of regional food, including more than 80 original
recipesSlowcooked Duck with Honey and Thyme, Lamb Cassoulet with Preserved Lemons, Artichoke Stuffed
with Ratatouille, and Figs Wrapped in Olive Oil Brioche, to name a few. To round out this luscious feast, the book
offers many other tips and treasures, such as overviews of the region's wines as well as a personal guide to the
best restaurants and hotels.
9780522858075
Pub Date: 5/15/13
$34.95
Paperback / softback / Author Bio
Trade paperback (US) Shannon Bennett is the chef and owner of the acclaimed Melbourne restaurant Vue de Monde. He is the author
of Shannon Bennett's France and Shannon Bennett's Paris.
256 pages
Travel / Europe
TRV009050
6.750 in W | 8.750 in H
171mm W | 222mm H

IPG
Mange Tout
Bistro Cooking With a Modern Twist
Bruno Loubet

Summary
“The most exciting comeback since Jesus appeared on the road to Emmaus just hours after the
Crucifixion.”—Giles Coren

Bruno Loubet is a legend in the food world. His cooking is sublime and unique, drawing on the classics of the
French bistro menu but with each dish given a modern twist.

Mange Tout is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and
9780091950477 ingredients taken from around the world. With recipes for his signature dishes including Beetroot ravioli, Maple
Pub Date: 9/9/13 crisp duck breast, Indochine braised beef with mango and Prune and armagnac sticky pudding, Bruno offers a
$32.95 delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair.
Discount Code: LON

Hardback
With pictures by acclaimed food photographer Jonathan Lovekin, whose work features in both Plenty and
256 pages Jerusalem.
Cooking
CKB000000
1.060 in T | 2.680 lb Wt
Born in Bordeaux, BRUNO LOUBET first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire.
198mm W | 253mm H |
27mm T | 1,216g Wt Having been awarded the 1985 Good Food Guide’s Young Chef of the Year, he joined Raymond Blanc in Oxford as
Head Chef at the two Michelinstarred Manoir aux Quat’Saisons. He returned to London as Head Chef at the Four
Seasons, Inn on the Park, where he earned a Michelin star within the year, before opening Bistrot Bruno in Soho
(The Times Restaurant of the Year 1993). Following the success of Bistrot Bruno, he opened L’Odeon in 1995
(The Times Restaurant of the Year 1996). In 2001 Bruno moved with his young family to Brisbane, Australia. He
returned to London in summer 2009, helping Pierre Koffmann run his near legendary popup restaurant on the
roof of Selfridges, before opening Bistrot Bruno Loubet at The Zetter Hotel in February 2010.
The Cheese and I
An Englishman's Voyage Through the Land of Fromage
Matt Feroze

Summary
How a British accountant went on sabbatical to chase a cheese dream, and ended up France's most talented
cheesemaker
Matt Feroze had a rather unusual dream: to become a cheesemonger in the highly competitive French cheese
industry. To accomplish this, however, he would have to make huge sacrifices: give up a good job as an
accountant in England and say goodbye to his friends and family, moving to a country in which he struggled with
the language and knew next to nothing about the profession he wished to enter. Yet only a year later he was
being crowned Champion de France des Fromagers, beating veteran French cheesemongers to the title and

opening up a wealth of new opportunities for himself. Here is the remarkable story of how he pulled off such an
9781782431572 incredible feat. This inspirational tale of how one man sacrificed so much to realize his goal proves that, with
Pub Date: 4/1/14 enough determination, it is possible to achieve anything you desire.
$22.95
boards
Author Bio
224 pages
Matt Feroze worked as an accountant in London until, in 2011, he gave it up to explore France and his passion
Biography & Autobiography
/ Personal Memoirs for cheese.
BIO026000
5.000 in W | 8.000 in H |
0.860 lb Wt
127mm W | 203mm H |
390g Wt

IPG
Everyday Cheesemaking
How to Succeed at Making Dairy and Nut Cheese at Home
K. Ruby Blume

Summary
The only book with dairy and vegan options, this doityourself handbook introduces and instructs readers on
the essential concepts, necessary equipment, and key ingredients to make delicious cheese at home that
everyone can succeed at easily. Beginning with the basics of cheesemaking and a discussion on the ethics of
cheese and proper sanitization techniques, the book then covers a wide rage of homemade cheese options, from
international favorites such queso fresco and mozzarella to soft and hard classics such as blue cheese, ricotta,
and brie. More then just a roadmap to making cheese, this book also provides readers with numerous dairy

projects to try their hand at, include yogurt, sour cream, cream cheese, buttermilk, and milk shakes. With clear
9781621065920 instructions, humorous stories, dozens of recipes as well as information on running a small home goat dairy and
Pub Date: 6/1/14 nondairy cheese recipes, Everyday Cheesemaking is a must read for anyone wanting to get started and impress
$12.95
Discount Code: LON their friends and family with delicious homemade cheese.
K. Ruby Blume is an urban farmer and the founder of the Institute of Urban Homesteading, a school that offers
128 pages
Cooking / Specific
classes on urban sustainability. She is the coauthor of Urban Homesteading: Heirloom Skills for Sustainable
Ingredients Living. She lives in Oakland, California.
CKB096000
5.250 in W | 6.750 in H |
0.300 lb Wt
133mm W | 171mm H |
136g Wt
My Barcelona Kitchen
Eating, Living and Dreaming in Spain
Sophie Ruggles

Summary
For lovers of Spanish food, more than 140 recipes, from Sweet Red Piquillo Peppers Stuffed with Crab to Slow
Baked Lamb Shoulder with Garlic Mayonnaise to Coffee & Cognac Flans with Pistachio Praline
Sophie Ruggles brings to life this vibrant city with her colorful collection of recipes, stories, and images, sharing
her quirky insights and personal cooking touches, as well as her understanding of the heartwarming and

approachable local cuisine that made her fall in love with the place and its food. This collection will inspire
readers to discover the traditional and contemporary culinary diversity Spain has to offer, from Sophie's take on
9781743361757 authentic alioli, a hearty Catalan fishermen's stew, and meltinthemouth baked caramel custard, to irresistible
Pub Date: 11/1/14
tapas treats, including the guaranteed lifechanging taste sensation of Bombas de bacalao, and much more.
$37.95
Discount Code: LON Includes a black placeholder ribbon and dual measurements.
boards
240 pages
Author Bio
Cooking / Regional & Sophie Ruggles is the former proprietor of EMU Bar, Barcelona's first Australasian eatery. She now provides
Ethnic informal cooking classes for visitors to Barcelona looking for a handson food experience of the local cuisine.
CKB080000
8.500 in W | 11.500 in H |
2.870 lb Wt
216mm W | 292mm H |
1,302g Wt

IPG
The Buenvino Cookbook
Recipes from Our Farmhouse in Spain
Jeannie Chesterton, Sam Chesterton, Tim Clinch

Summary
Using ingredients native to Spain's Andalucía, this is an original take on classic Spanish and
Mediterranean dishes
For more than 30 years, Jeannie and Sam Chesterton have lived high in the hills of Spain's western Andalucía at
Finca Buenvino, their welcoming pink farmhouse, which they have run as a guesthouse, achieving international
acclaim for their cooking and their cooking courses. Drawing on local ingredients like pork, sherry, Serrano ham,
chestnuts, olives, scented honey, and the wild mushrooms that abound in the local countryside, this book
9781909657298 encapsulates the real essence of what makes this place so special. The book will transport readers to their little
Pub Date: 10/1/14
$29.95
corner of paradise through delicious recipes and stunning photographs. Includes metric measures with a
Discount Code: LON conversion chart.
boards
Cooking / Regional & Jeannie Chesterton received a Cordon Bleu training, after which she cooked the Bollinger directors' lunches, ran
Ethnic a chalet in the Alps, and cooked for house parties at remote lodges in the Scottish Highlands. She taught
CKB080000 cooking in Hong Kong, and opened and managed a wine bar there before returning to Scotland. Sam Chesterton
7.500 in W | 9.500 in H | learned to cook in his early teens. Sam and Jeannie created Finca BuenVino Bed and Breakfast.Tim Clinch is a
1.990 lb Wt
photographer whose work has been featured in a variety of magazines, including Conde Nast Traveller,
191mm W | 241mm H |
903g Wt Forbes Life, Town & Country, Food Illustrated, House & Garden, and Traditional Home.
The Little Tapas Book
More Than 60 Tempting Little Snacks

Summary
A handsome book, with padded cover, of tempting small Spanish plates
Tapas, or little snacks, may have originated in Spain, but the custom of lingering over three or four delectable
mouthfulsscallop fritters, perhaps, or chili olives, saywith a glass of wine or two has been happily embraced in
countries all around the world. With more than 60 recipes to choose from, inspired by Spanish cuisine and many
others, this book filled with goodies will keep the tradition alive and well. Recipes are divided into meat
(Mushroom and Prosciutto Skewers or Ham and Olive Empanadillas), seafood (Fish and Cumin Kebabs or Grilled
Prawns with Tequila Mayonnaise), and vegetarian (Fried Chickpeas, Potatoes in Spicy Tomato Sauce, or Olive

Basil Cheese Spread). Choose a few, or make a meal of them. Includes dual measures.
9781742660301
$17.95 Murdoch Books is an independent publishing company with extensive onsite test kitchens.
boards
192 pages
Ethnic
CKB080000
6.000 in W | 7.500 in H
152mm W | 191mm H

IPG
The Real Taste of Spain
Recipes Inspired by the Markets of Spain
Jenny Chandler

Summary
More than 100 modern and traditional recipes for authentic Spanish dishes based on fresh, seasonal ingredients
are adapted for the home kitchen
From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional
products are at the heart of Spanish life and cuisine. These dishes are based on the everyday foods of Spain
that are central to good home cookingplump tomatoes, fresh fish and vegetables, ripe fruits, tasty cheeses,
and perfectly cured meats. With more and more people trying to eat a varied and healthy diet, this illustrated

cookbook and reference combines this demand with Spain's everincreasing popularity. Jenny Chandler has
9781862059757 divided the book by the stalls of the local market: shellfish and fresh fish, poultry and game, meat, cereals and
Pub Date: 9/1/12 legumes, olives and spices, vegetables, fruit, and dried fruit. Each section includes quick tapas, smaller dishes,
$24.95
and main meals. Jenny brings the vitality of the market to life with introductions to each stall and explanations of
boards the products. She also includes traditional cooking techniques and easy variations. Includes dual measures.
A longtime lover of Spanish cuisine, Jenny Chandler is a chef, a cooking instructor, and the author of The Food
Ethnic
CKB080000 of Northern Spain.
8.500 in W | 11.000 in H
216mm W | 279mm H
Moro: The Cookbook
Samantha Clark

Summary
Samuel and Samantha Clark share a passion for the intense flavours of the food of Spain, North Africa and the
Eastern Mediterranean. The word "Moro", meaning "Moor" in Spanish, encapsulates much of their style of
cookinga heady blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces, slowcooked
earthy stews and delicate flavourings.

Sam and Sam Clark are the chefowners of Moro, one of London's most talkedabout restaurants. In Moro: The
Cookbook, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes for home
cooking. Authenticity is the key and their food remains true to the origins of each dish. Most of these recipes are
9780091880842 very simpleit is the resulting flavours that are wonderfully complex.
Pub Date: 7/22/03
Trade paperback (US) Samuel and Samantha Clark are husband and wife who have both cooked at leading restaurants such as The
288 pages River Café. Sharing a passion for the Moorish regions, they opened Moro in London in 1997. The restaurant has
Cooking / Regional & enjoyed unequalled reviews and accolades.
Ethnic
CKB055000
7.580 in W | 9.900 in H |
0.870 in T | 1.934 lb Wt
193mm W | 251mm H |
22mm T | 877g Wt

IPG
Casa Moro: The Second Cookbook
Samuel Clark

Summary
The exotic culinary traditions of southern Spain and the Muslim Mediterranean are passionately presented by two
of London's top restaurateurs.

The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food,
particularly the exotic flavours of Spain and the Muslim Mediterranean. The Moro is one of the most talkedabout
restaurants in London, winning the Time Out and BBC awards for Best New Restaurant, in 1998. Its spinoff
publication, Moro: The Cookbook, went on to be a huge success, with its passionate insight into this little
known culinary tradition.
9780091938536
Pub Date: 9/5/11 Now, taking the range of flavours beyond those covered in the first book, Casa Moro introduces an impressive
Paperback / softback / quality and diversity of recipes that are fully accessible to the average cook; ranging from Asparagus with
parsley and almonds; Moroccan zucchini salad Partridge escabeche; Garlic prawns with white wine and chilli;
320 pages Chicken with pine nuts, saffron and fino sherry; and Chestnut, almond and chocolate cake. In Casa Moro, Sam
Cooking and Sam Clark have created fresh and dynamic dishes that reflect their restaurant's everchanging menu.
CKB000000

7.500 in W | 9.910 in H | Much more than a simple catalogue of recipes, Casa Moro evokes the Clarks's extensive travels in Spain and
1.050 in T | 2.138 lb Wt
191mm W | 252mm H |
Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with
27mm T | 970g Wt delicious dishes, history and tradition.

From the Hardcover edition.
Author Bio
Samuel and Samantha Clark, who are husband and wife, share a passion for the Moorish regions. They both
cooked at leading London restaurants before joining forces to open Moro restaurant in 1997.

From the Hardcover edition.
Other Formats
Colour of Maroc
A Celebration of Food & Life
Rob Palmer, Sophie Palmer

Summary
A sumptuous collection of delicious Moroccan recipes, both traditional and contemporary, interwoven with stories
and anecdotes inspired by people, food, and travel experiences
Unveil Moroccan cuisine, both traditional and contemporary, that is brimming with flavor. Photographer Rob
Palmer and his wife Sophia venture to the heart of Morocco to rediscover Sophia's rich heritage of food and
people. Their passion for Morocco is a delight to share as they are guided by Sophia's friends and family through
overflowing cities and remote dusty villages, exploring this country of vitality and contrasts. Through their eyes,
9781743360712
Morocco dazzles with life and color, and offers up an inspiring collection of more than 70 recipes bursting with
Pub Date: 10/1/14
$45.00 flavor, from rich Berber tagines, Arabicinfluenced b'silla, and couscous from the Ottoman Turks, to today's urban
Discount Code: LON "Nouveau Marocain" where French techniques and flavors meld with traditional Moroccan recipes. Includes dual
Hardback / Cloth over measures, placeholder ribbon, and small booklet inserts containing stories.
boards
288 pages
Ethnic Rob Palmer shoots a range of work for lifestyle, food, and advertising clients. Sophia Palmer's marketing and
CKB001000
communications career has taken her across the world over the past 12 years, working as an account director
9.000 in W | 11.500 in H | for big advertising agencies to marketing director of some top luxury brands.
3.680 lb Wt
229mm W | 292mm H |
1,669g Wt

IPG
Grandma Elmaleh's Moroccan Cookbook
Lisa Elmaleh Craig

Summary
A treasure trove of recipes, anecdotes, and food facts based on MoroccanJewish cooking which was described
by the New York Times food critic in 1970 as "home cooking that a Sultan would envy"
For more than 50 years Sarah Elmaleh, the MoroccanJewish mother of a large immigrant family in Brooklyn,
cooked sumptuous meals for family and friends. Her unique blend of Jewish and Moroccan cooking produced
hundreds of recipes, most of which she kept in her head, until her granddaughter, Lisa Elmaleh Craig, sat her
9781843913634
down and made her divulge her culinary secrets. This charming book combines recipes, reminiscences, and
Pub Date: 6/18/12 research with the author's own line drawings and color plates, to provide a verbal feast for the foodoriented
$27.95 reader as well as recipes ranging from a simple breakfast to a family feast. Includes dual measurements.
boards Author Bio
184 pages Lisa Elmaleh Craig grew up watching her grandmother cook delicious food for her family and friends. When she
Cooking / Regional & grew up she felt these recipes were too good to keep in the Elmalah family, so she worked with her grandmother
Ethnic to write this book.
CKB001000
8.500 in W | 8.000 in H
216mm W | 203mm H
Ukutya Kwasekhaya
Tastes from Nelson Mandela's Kitchen
Xoliswa Ndoyiya, Anna Trapido

Summary
A collection of favorite recipes by Nelson Mandela's personal chef, this book contains the food served to visiting
heads of state, celebrities, and politicians for more than 20 years. Featuring some of the former South African
president's favorite meals, including samp and beans, farm chicken, and tripe, this cookbook also features paella,
periperi chicken, prawn curry, and a myriad of other delights. With simple, delicious, and nourishing recipes, it
will interest those who wish to prepare meals that are both elegant and healthy. Handwritten notes from
Mandela and Oprah Winfrey are also included.

9780986996818
$26.95
Xoliswa Ndoyiya is Nelson Mandela's personal cook. Anna Trapido has worked as a cook in hotels and
boards restaurants in South Africa, Switzerland, England, and India. She is a food writer, a radio and television
broadcaster, and the author of Hunger for Freedom and To the Banqueting House: African Cuisine and Epic
176 pages Journey.
Cooking
CKB000000
10.750 in W | 8.500 in H
273mm W | 216mm H

IPG
Southeast Asian Flavors
Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore
Robert Danhi, Martin Yan, Jay Weinstein

Summary
Demystifying Southeast Asia's cuisine, this cookbook translates years of photography, culinary training,
education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking.
Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking
remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and
vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine

or just looking for a unique, recreational read.
9780981633909
$45.00
Hardback / Cloth over Chef Robert Danhi, with 25 years in the culinary world as a restaurant chef, culinary educator at the CIA, and
boards R&D around the globe is now leading Chef Danhi & Co. Author of a James Beard Nominated cookbook Southeast
Asian FlavorsAdventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore also the winner of
400 pages
Cooking / Regional & the Gourmand "Best Asian Cookbook" and Finalist for "Best Asian Cookbook in the World" in 2009 Currently Robert
Ethnic is writing his next book Easy Thai Cooking (Tuttle, Nov. 2011) and continues to write for leading food
CKB090000 publications around the globe. Martin Yan is the celebrated host of various international cooking shows, a highly
9.000 in W | 11.250 in H | respected food consultant, and a cooking instructor. He is the author of Chinese Cooking for Dummies, Martin
1.000 in T Yan's Asian Favorites, Martin Yan's Feast, and Martin Yan's Quick & Easy. He lives in San Mateo, California. Jay
229mm W | 286mm H | Weinstein is the author of A Cup of Comfort Cookbook, The Ethical Gourmet, and The Everything Vegetarian
25mm T
Cookbook. He lives in New York City.
Rick Stein’s Far Eastern Odyssey
150 New Recipes Evoking the Flavours of the Far East
Rick Stein

Summary
Rick has visited traditional familyrun restaurants, street vendors, floating markets, night markets, fishing
villages, and the local cinnamon and rice farmers to learn about the authentic food of the Far East, and to
sample the delicious spectrum of flavors
In Vietnam, Rick Stein tracks down the best recipe for pho, a searing soup of vegetables, shrimp, chilli and fresh
mint; in Cambodia he makes kroeung, a kind of aromatic curry; and he samples jhol, a light fish stew, in
Bangladesh. Traveling on through Thailand, Sri Lanka, Malaysia, and Indonesia, he enjoys (and shows readers

how to make) an array of inspired dishes. More than 150 new recipes, divided by country, are each
9781846077166 complemented by Rick's colorful travel anecdotes and stunning location photography. From Thailand, he offers
Pub Date: 9/29/09 Oyster Omelettes and Green Papaya Salad. Malaysian dishes include Malaysian Fruit Salad with Tamarind, Chili,
Hardback
and Palm Sugar Dressing. Sri Lankan recipes include Potato Mustard Curry and White Pumpkin Curry. This lavish
320 pages and unique collection evokes the magic of bustling markets, exotic locations, and exciting flavors.
Cooking
7.750 in W | 10.000 in H | Rick Stein is a chef, restaurateur, television host, and author. His other titles include Rick Stein's French
1.250 in T | 2.813 lb Wt Odyssey and Rick Stein's Seafood, which won the coveted James Beard Foundation Cookbook of the Year Award.
197mm W | 254mm H |
32mm T | 1,276g Wt

IPG
The Cultural Revolution Cookbook
Simple, Healthy Recipes from China's Countryside
Sasha Gong, Scott D. Seligman

Summary
In 1969, millions of Chinese teenagers were forced from their homes in the city in order to live and work in the
countryside as part of China's Cultural Revolution. The work was backbreaking and rations were tight, but Sasha
Gong has fond memories of learning to make simple, delicious country cooking. A collection of delectable,
healthy, and easytomake Chinese recipes from the villages interspersed with a personal narrative and bits of
historical context, this cookbook contains authentic Chinese dishes ranging from honeybraised duck to stirfried
9789881998460
Pub Date: 12/1/11 rice made from ingredients found at local grocery stores. Chinese history buffs and foodies alike will enjoy
$24.95 discovering the integral connection between Chinese culture and food.
Cooking / Regional & Sasha Gong is an accomplished Chinese cook and the author of Born American: A Chinese Woman's Dream of
Ethnic Liberty. She lives in Cambridge, Massachusetts. Scott D. Seligman is a historian, the author of Chinese Business
CKB017000
Etiquette, and the coauthor of Now You're Talking Mandarin Chinese. He lives in Washington, DC.
10.000 in W | 10.000 in H
254mm W | 254mm H
Exploring China: A Culinary Adventure
100 Recipes from Our Journey
ChingHe Huang, Ken Hom

Summary
Ken and Ching cooked their way across China, searching for exciting new flavors and culinary ideas as well as
the ultimate recipes for standard favoritesthis book is the result
Ken Hom and ChingHe Huang teamed up for a once in a lifetime culinary journey to explore the food of their
homeland, looking for the old, the new, and the unexpected. They arrive in Beijing to examine the influences of
the West on traditional Imperial cuisine and talk to cuttingedge chefs about their take on Peking Duck. They
cook with local families, en route to discovering the influence of Buddhism on vegetarian food and whether the
9781849904988
Pub Date: 6/1/14
Chinese did actually invent tortellini in remote Kashgar, before traveling to Sichuan Province, China's gastronomic
$39.95 capital. But this is more than a culinary journey; this is a homecoming for Ken and Ching, and they make their
Discount Code: LON own pilgrimages to Guangdong and Fujian to discover their personal and culinary roots. Ching admires Ken's
Hardback / Cloth over experience and knowledge, while Ken respects Ching's modern influences. Together they bring a unique and
boards
authoritative perspective on Chinese food that will surprise and inform. Includes dual measurements.
272 pages
Ethnic Author Bio
CKB090000
Ken Hom began his culinary career in his uncle's Chicago restaurant at the age of 11, before eventually moving
8.000 in W | 10.000 in H |
on to teach at California's Culinary Academy. He now has 25 years of experience as a BBC television chef and
2.410 lb Wt
203mm W | 254mm H | has written more than 30 cookbooks, including Foolproof Chinese Cooking, Foolproof Thai Cooking, and Ken
1,093g Wt Hom's Quick Wok. ChingHe Huang is a Taiwaneseborn cook and the author of Chinese Food Made Easy, for
which she won a Gourmand World Cookbook Award. She has hosted many food shows, including the Emmy
nominated Easy Chinese, Easy Chinese: San Francisco, and Easy Chinese: New York and L.A.

IPG
Discovering Korean Cuisine
Recipes from the Best Korean Restaurants in Los Angeles
Allisa Park

Summary
A stepbystep guide to recreating healthy, delicious, Koreanstyle dinners, this book unlocks the mysteries
behind these delicacies in an approachable, illuminating manner. Featuring contributions from 12 of Los Angeles'
most prominent Korean restaurants, this cookbook includes recipes ranging from mainstays such as kimchi,
bulgogi (marinated beef), musaengchae (spicy Korean radish), and bossam (boiled pork) to specialty dishes such
as jjimdak (vegetable chicken stew), hobakjuk (squash porridge), and jjambong (spicy noodle soup with
seafood). Besides the typical listing of ingredients and instructions, each recipe contains a progression of
photographs illustrating various stages of preparation along with the completed dish. A handy introductory
9780978541804
section visually identifies common ingredients and details how to complete the basicscleaning, peeling, dicing,
Pub Date: 4/1/07
$19.95 slicing, shredding, and preparing broths and rice. Those inspired to visit the restaurants themselves will find
Paperback / softback / contact information and a map of their locations in the back of the book.
Author Bio
170 pages
Cooking / Regional & Allisa Park is the editor of A Collection of Fine Baking, the first Englishlanguage collection of recipes by the
Ethnic internationally renowned Korean pastry chef, Young Mo Kim, which won the prestigious Gourmand World
CKB090000 Cookbook Award for best dessert book in 2005. She lives in Los Angeles.
8.500 in W | 10.750 in H |
0.430 in T | 1.460 lb Wt
216mm W | 273mm H |
11mm T | 662g Wt
The Three Sisters Quick and Easy Indian Cookbook
Delicious, Authentic and Easy Recipes to Make at Home
Sereena Kaul, Alexa Kaul, Priya Kaul

Summary
Drawing on a lifetime of passion for food, The Three Sisters have brought together a second collection of
traditional recipes, tailored for quick and easy preparation
Combining speedy onepot curries, tasty dishes, and snacks inspired by their mother's and grandmother's
9781471113475 recipes, this beautiful cookbook also incorporated the authors' own experience of delicious Indian street food.
Pub Date: 6/1/13 Once readers have the sisters' recommended selection of essential spices listed in the front of the book, they
$24.95 can easily make a myriad of fabulous meals, delectable desserts, and fragrant treats. This collection is perfect
Paperback / softback / for busy people who love cooking and do not want to compromise on authentic Indian flavors.
160 pages
Ethnic
CKB044000
Sereena Kaul, Priya Kaul, and Alexa Kaul are the coauthors of The Three Sisters Indian Cookbook.
9.500 in W | 9.500 in H
241mm W | 241mm H

IPG
Curry Magic
How to Create Modern Indian Restaurant Dishes at Home
Pat Chapman

Summary
How to bring the flavor of your local curry restaurant to your home kitchen and make it your own
Many people are first introduced to Indian food at a restaurant, and this wonderful book will teach cooks the
simple, effective, and timesaving techniques used by Indian chefs. Unlike many cookbooks, this one offers
straightforward instructions that focus on how to create food with an infinite variety of tastes, helping readers
to cook delicious, hasslefree meals. There is an excellent selection of welltested dishes combining all the
restaurant favorites with a liberal sprinkling of recipes found in Indian homes. With a little practice cooks will be
able to produce snacks, meals, or even banquets that will delight their family and friends. Includes dual
measures.
9781782190660
Pub Date: 6/1/13
$14.95
Trade paperback (US) Pat Chapman is the author of The Modern Balti Cookbook and The New Curry Bible.
192 pages
Ethnic
CKB044000
5.000 in W | 8.000 in H
127mm W | 203mm H
Rick Stein's India
In Search of the Perfect Curry: Recipes from My Indian Odyssey
Rick Stein

Summary
In search of the perfect currythe very best recipes that India has to offer
Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves
and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from
turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic. When Indians talk
of their food, they talk about their life. To understand this country, you need to understand curry.
9781849905787
Pub Date: 5/1/14 What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street
$39.95 snacks? Rick journeys through India to find the answer, searching this colorful, chaotic nation in search of the
Discount Code: LON truths behind the world's love affair with its food. Chefs, home cooks, and street vendors hold the key to
Hardback / Cloth over unlocking the secrets of these complex and diverse flavors, and Rick's travels take him to the heart of both their
boards
longheld traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish,
320 pages and slowcooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dishthe
Cooking / Regional & perfect curry. Includes metric measures.
Ethnic
CKB044000
8.000 in W | 10.000 in H |
2.780 lb Wt
Author Bio
203mm W | 254mm H | Rick Stein is a chef, restaurateur, television host, and author. His other titles include Rick Stein's Far Eastern
1,261g Wt Odyssey, Rick Stein's Spain, and Rick Stein's Seafood, which won the coveted James Beard Foundation Cookbook
of the Year Award.

IPG
Hidden Kitchens of Sri Lanka
Bree Hutchins

Summary
An evocative journey into the heart and culture of the real Sri Lanka with beautifully photographed cooking and
heartwarming stories
Divided into geographical regions, this stunning book, beautifully packaged with blue placeholder ribbon, offers
recipes from that region along with stories of the people who live there. On the reawakening Jaffna Peninsula,
war widows cook crab curry and fry spicy snacks, while in a remote eastern village, Sumith stirs vats of smoky
milk toffee over an open fire in a factory behind his home. Bamini cooks thosai for the Hindu temple feast, and
9781743360552 old William boils up his Ceylon tea at Colombo's dawn wholesale market, just as he's done every day for 60 years.
Pub Date: 11/1/14 And at Monaragala Prison, in one of the poorest districts in Sri Lanka, the inmates prepare a fragrant fish curry
$39.95 with pol roti. Far more than a collection of traditional recipes, this book also weaves stunningly vivid photographs
Discount Code: LON with heartfelt stories about the people who opened not only their kitchens, but their homes and hearts, to
boards
create this moving yet hopeful picture of Sri Lanka today. Includes metric measures.
272 pages
Ethnic
CKB044000 Bree Hutchins is a food and travel photographer.
8.500 in W | 10.500 in H |
3.510 lb Wt
216mm W | 267mm H |
1,592g Wt
A Taste of Russia
A Cookbook of Russia Hospitality
Darra Goldstein

Summary
Redesigned with a fresh, modern presentation, the 30th anniversary edition of this classic cookbook layers
superbly reseached recipes with informative essays on the dishes' rich historical and cultural contexts. With more
than 200 recipes for everything from borscht to bliny, from salmon coulibiac to beef stew with rum, from
marinated mushrooms to walnuthoneyfilled pies, this mouthwatering assortment truly exhibits the best that
Russian cooking has to offer. The book has been revised and updated with a new preface that considers the
changes in Russian culinary culture since its original publication and offers a dozen delectable new recipes, such
as onion dumplings, horseradish vodka, and whipped raspberry mousse.
9781940585031
Pub Date: 10/1/13
$24.99
Trade paperback (US) Darra Goldstein is a professor of Russian, the food editor at Russian Life magazine, and the founding editor of
280 pages
the quarterly Gastronomica: The Journal of Food and Culture, published by University of California Press. She is
Cooking / Regional & an awardwinning cookbook author, including Baking Boot Camp at the CIA, The Georgian Feast, and The Winter
Ethnic Vegetarian. She lives in Williamstown, Massachusetts.
CKB072000
8.000 in W | 10.000 in H |
1.610 lb Wt
203mm W | 254mm H |
730g Wt

IPG
Rose Petal Jam
Recipes and Stories from a Summer in Poland
Beata Zatorska, Simon Target

Summary
Part memoir and part travelogue, this unique cookbook that the story of Beata Zatorska's childhood in rural
Poland, mixing stories of her youth and her grandmother's handwritten recipes with stunning photos of Poland in
summer. Included are more than 60 recipes for traditional Polish home cooked meals, from poppyseed cake and
pierogi to fruitflavored summer liqueurs. The photographyranging across locales such as Warsaw, Poznan, the
Tatra Mountains, and the Baltic Seashowcases the Polish landscape and its influence on the country's distinct

cuisine.
9780956699206
Pub Date: 10/1/11
$35.00 Author Bio
boards Beata Zatorska was raised in a remote village in rural Poland and emigrated to Australia when she was 19. She
has been a family doctor for more than 20 years. Simon Target has written and directed awardwinning
320 pages television documentaries and directed numerous television food shows with chefs such as Curtis Stone, Rick
Ethnic Stein, and Donna Hay.
CKB065000
8.630 in W | 10.000 in H |
3.650 lb Wt
219mm W | 254mm H |
1,656g Wt
Sugared Orange
Recipes & Stories from a Winter in Poland
Beata Zatorska

Summary
The seasonal focus of this stunning memoir cookbook brings to life the food, festivals, and traditions of the long,
cold winters spent through a rural Polish childhood. From St. Nicholas' Day to the vigil of Christmas Eve and the
midwinter revelry of a Sylwester New Year's Eve Ball, the touching story picks up where its predecessor, the
awardwinning Rose Petal Jam, leaves off. Featuring 47 new recipes, the lush design and lavish visuals provide
inspiration and nostalgia along a winter journey that takes in the cities of Lublin, Warsaw, Kraków, and Lódz, as
9780956699220
well as some of Europe's oldest forests and the frozen Mazury Lakes. Part armchair travel but mostly a
Pub Date: 10/1/13 sumptuous personal narrative enhanced by many wellknown romantic paintings and poems, this glorious
$35.00 cookbook demonstrates a deep love for Poland on every page.
boards
Cooking / Regional & Beata Zatorska was raised in a remote village in rural Poland and emigrated to Australia when she was 19. She
Ethnic is the author of Rose Petal Jam and has been a family doctor for more than 20 years. Simon Target has written
CKB065000
and directed awardwinning television documentaries and directed numerous television food shows with chefs
8.630 in W | 10.250 in H |
such as Curtis Stone, Rick Stein, and Donna Hay. They both live in Sydney.
3.610 lb Wt
219mm W | 260mm H |
1,637g Wt

IPG
Dorset Cereals® The Breakfast Book
Wonderful Recipes for Eggs, Bacon, Muesli & More . . .

Summary
From a company synonymous with breakfast, recipes from Lemon Ricotta Pancakes with Raspberries to Pancetta
and Tomato Tart
From classics with a twist, such as French toast with Passion Fruit Curd, to inventive new dishes, such as
Rhubarb and Clementine Bruschetta, 80 delicious recipes offer 80 perfect ways to start the day. Breakfast treats
are divided into chapters such as Mood Lifting, Power Breakfasts, Lazy Sundays, Big Brunch, Romantic Mornings,
Outdoors, Takeaway, and Comfort. Every recipe is easy to follow, and dishes include Savoury Bread & Butter
9781909108059
Pub Date: 9/1/14
Pudding with MapleGlazed Bacon, Chocolate & Sea Salt Bagel Crisps, Cheese & Herb Share Bread, Baked
$24.95 Roasted Hazelnut & Ginger Oatmeal, and Cheese & Bacon Popcorn. Includes dual measurements.
Discount Code: LON
boards Author Bio
192 pages Dorset Cereals® is one of the most successful and recognizable food brands in the UK. It is sold in such U.S.
Cooking / Courses & stores as Target and Whole Foods.
Dishes
CKB010000
7.500 in W | 9.000 in H |
1.640 lb Wt
191mm W | 229mm H |
744g Wt
The National Trust Complete Traditional Recipe Book
Sarah Edington

Summary
Revised, redesigned, and updated with a selection of new recipes, this glorious book is a celebration of the very
best of British food, from warming soups to delectable puddings
Packed with mouthwatering color illustrations, this classic British cookbook contains a wealth of tempting
traditional recipes. Choose from timehonored family favorites such as Toad in the Hole or Rice Pudding, or
discover local gems from around the country such as Stargazey Pie from Cornwall or Singin' Hinnies from
Northumberland. As well as the conventional cooking method, instructions are given for each recipe to be cooked
on an Aga. The book also explores the history behind some of the key dishes in British cooking, from 14th

century macaroni cheese to 19thcentury mulligatawny soup, and the introductions to each chapter provide a
9781905400966 fascinating account of our culinary traditions and influences. Sarah Edington's research has uncovered long
Pub Date: 12/1/10 forgotten but delicious tastes of history from the roots of British cooking. The book's recipes are arranged by
$34.95 soups (Golden Cider Soup); fish dishes (Salmon in Pastry); meat dishes (Roast Duck with Sage and Onion
boards Stuffing and Apple Sauce); savory sauces (Onion Gravy); vegetables and side dishes (Cauliflower Cheese); hot
puddings (Almond, Orange and Lemon Tart); cold puddings (Blackcurrant and Rum Posset); breads, teabreads
424 pages and scones (Leek and Onion Scones); cakes and biscuits (Rich Fruit Cake with Guinness); jams and preserves
Ethnic
(Rhubarb Chutney); drinks (Homemade Orange Cordial); and confectionery (Peppermint Creams).
CKB011000
Author Bio
7.500 in W | 9.500 in H |
1.900 in T Sarah Edington was a professional cook for many years, running her own catering business with the National
191mm W | 241mm H | Trust and the Victoria and Albert Museum among her customers. She is the author of numerous cookbooks,
48mm T including The Captain's Table and Vegetarian Recipes.

IPG
Hawksmoor at Home
Meat Seafood Sides Breakfasts Puddings Cocktails
Huw Gott, Will Beckett, Richard Turner

Summary
Seventy recipes and plenty of advice make up this lavish celebration of the most talked about restaurant in
Britainthe Hawksmoor restaurants, focusing on all things beef
Providing unique insight into the enthusiasm and passion that go into creating great food and drink, this practical
cookbook describes how to buy and cook great steak and seafood and much more, including how to make the
"best burger in Britain" and the "best roast beef in Britain;" how to mix terrific cocktails; and how to choose wine
to accompany a meal. When the proprietors of Hawksmoor started out they had a simple planto open the best
9781848093355
Pub Date: 11/14/11 steak restaurant in London. They traveled the world searching for the perfect steak, but discovered that beef
$39.95 from traditional breeds, reared the oldfashioned way in Britain, and cooked simply over real charcoal, packed
Hardback more flavor than anything they tried in their travels. Their credo is simple: the best ingredientsdictionarythick
320 pages steaks from Longhorn cattle traditionally reared in North Yorkshire by the multiple awardwinningThe Ginger Pig,
Cooking dryaged for at least 35 days, simply cooked on a real charcoal grill. Their cocktails, wines, and desserts too
CKB000000 have been applauded. This sumptuous book, designed by David Eldridge (Ottolenghi's Plenty) is an extended love
8.510 in W | 10.430 in H | letter to beef and all the numerous other things that make Hawksmoor the wellloved restaurant that it is.
1.200 in T | 3.413 lb Wt
216mm W | 265mm H |
30mm T | 1,548g Wt
Author Bio
Fiona Beckett is an awardwinning food and drink writer, one of the UK's leading experts on food and drink
matching, wine columnist for the Guardian, and the author of 22 books on food and wine, including Fiona
Beckett's Cheese Course and How to Match Food and Wine. She has been voted Food Journalist of the Year by
the British Guild of Food Writers and been a runnerup in the Best Drink Writer category in the Glenfiddich
awards. She is currently a contributing editor to the wine magazine Decanter and to the artisanal magazine Fork.
Richard Turner is head chef at Hawksmoor. He has worked at Pharmacy, Quo Vadis, the Restaurant Marco
Pierre White, the Canteen, and Le Gavroche. Will Beckett and Huw Gott are owners and cofounders of
Hawksmoor. Dan Lepard's photographs have appeared in the Guardian, Tatler, the Telegraph, Vogue, and Made
in Italy, the Glenfiddich awardwinning book on chef Giorgio Locatelli.
National Trust Complete Country Cookbook
Laura Mason

Summary
A wonderful collection of more than 200 traditional recipes represent the best of British country cooking,
including lesserknown regional country gems
There are mouthwatering recipes here for every occasion, including soups, starters, and light meals; hearty
stews and pies; delicious puddings and teatime treats; and fruity jams and spicy chutneys. The rhythms of rural
life influenced country meals and dishes and led to tasty slowcooked stews and hotpots and the rituals of

baking bread, cakes, and pies. There is a balance of classic "good plain cooking" and rich, wellseasoned dishes
often rooted in a particular region and focusing on local ingredients. Cooks can choose from timehonored family
9781907892455 favorites such as Slow Roast Belly Pork with Root Vegetables, Shepherd's Pie, Apple Cake, and Bakewell Pudding,
Pub Date: 10/1/13
or discover lesserknown regional country gems like Cornish Fish Pie, traditional Welsh Stew, or Cumberland Girdle
$39.95
Hardback / Cloth over Cakes. Includes dual measures.
boards
316 pages
Author Bio
Ethnic Laura Mason is a food historian and the author of several books, including Good Oldfashioned Pies and Stews,
CKB011000 Good Oldfashioned Roasts, and The National Trust Farmhouse Cookbook. She is a British coordinator of the
7.500 in W | 9.750 in H | Slow Food Movement.
2.810 lb Wt
191mm W | 248mm H |
1,275g Wt

IPG
The Higgidy Cookbook
100 Recipes for Pies and More
Camilla Stephens

Summary
From Giant Gruyère & Ham Parcel to Salted Pecan Fudge Pie, 100 heartwarming recipes for family and friends
The founder of a popular British pie company Higgidy shares her easy recipes for pies, quiches, tarts, and more.
From simple suppers and quirky quiches to party pies and delectable desserts, this is delicious food for family and
friends. It includes their popular Chicken Pot Pie and Classic Quiche Lorraine, alongside delicious new creations

including Mini Beef Wellingtons, Lemony Asparagus & Ricotta Tart, and the hearty Roast Chicken Dinner in a Pie.
9781782062899 There are also gorgeous sweets such as Apple & Blackberry Pie and Pretty Little White Chocolate Tarts. This is
Pub Date: 4/1/14 comfort food that everyone will love! Includes metric measures.
$24.95
Discount Code: LON
boards Author Bio
Camilla Stephens began her culinary career as head of food development for the Seattle Coffee Company (now
224 pages
Starbucks). In 2003, she and her husband set up their own company, and Higgidy was born. Quickly recognized
Ethnic as one of the fastestgrowing UK companies, the Higgidy kitchens now produce more than 175,000 award
CKB011000 winning pies and quiches every week.
7.500 in W | 9.000 in H |
2.150 lb Wt
191mm W | 229mm H |
975g Wt
Miss Hope's Teatime Treats
Cream Tea, Cake and Cucumber Sandwiches

Summary
Cherry Genoa Cake, anyone? Ginger Cordial with Mint and Lemon, or Darjeeling Gin Fizz? A delightful collection of
more than 50 teatime recipes, including recipes for cakes, cookies, and muffins.
In this charming cookbook, Miss Hope treats readers to an array of recipes for teatime delights, including Potted
Prawns and Scotch Eggs, Marmalade Cake, Sea Salt Millionaire's Shortbread, and Custard Tarts, all washed down
9780091946654 with the perfect tipple such as a Sparkling Jasmine Tea or an Earl Grey Vodka. She also offers insight into the art
Pub Date: 4/1/14 of teatime etiquette, including how to make edible garnishes and the allimportant table decorations. Exquisitely
$23.95 designed with fullcolor photography and all the charm and appeal of the Hope and Greenwood brand, this little
gem of a book epitomizes the beloved British tradition of afternoon tea. Includes dual measures.
boards
128 pages
Cooking / Beverages Author Bio
CKB019000
Sales Restrictions: Canada Hope and Greenwood are delightfully irresistible shops in London that celebrate the best of British
only confectionery. Inspired by Miss Hope's memories of playing sweet shops in the garden as a child, the shops
8.000 in W | 8.000 in H | evoke the Britain of yesteryear, selling everything from sherbet lemons to indulgent chocolate truffles. Miss Hope
1.070 lb Wt and Mr. Greenwood opened their first shop in Dulwich, South London, in 2004 and following its huge success,
203mm W | 203mm H | opened their second in Covent Garden, London in 2008. They are the winners of a Gold Medal in The Great Taste
485g Wt Awards for their chocolate and have a website, www.hopeandgreenwood.co.uk.

IPG
Tea at Fortnum & Mason
Fortnum & Mason

Summary
A concise yet sumptuous guide presenting everything there is to know about the art of taking tea, from the
internationally renowned store in Piccadilly that is synonymous with style, elegance, and English charm
Celebrating the longstanding British institution, this beautiful pocket book covers everything from the history of
afternoon tea drinking to Fortnum's relationship with tea. It also presents more than 45 recipes for all types of
teatime delight, as well as guiding the reader through the best types of tea to accompany them. Recipes include
Cucumber, Cream Cheese and Dill Sandwiches; Macadamia and Stem Ginger Cookies; Madeleines; Almond and
Rose Petal Squares; Honey and Lavender Loaf Cake; and Seville Orange and Whisky Marmalade. Beautifully
illustrated with charming vintage tea advertisements and glorious recipe photos, this book is a musthave for tea
drinkers everywhere. Metric measurements.
9780091937683
Hardback
Fortnum & Mason was founded at its current site on Piccadilly almost 300 years ago and its stunning façade
128 pages and striking window displays continue to draw admirers from all over the world. The store has been selling tea
Cooking / Beverages since the day it opened and the range now spans more than 70 different types.
CKB019000
5.560 in W | 7.530 in H |
0.540 in T | 0.676 lb Wt
141mm W | 191mm H |
14mm T | 307g Wt
Style Me Vintage: Tea Parties
A Guide to Hosting Perfect Vintage Events
Betty Blythe

Summary
A vintage and thematic take on a traditional afternoon tea party, with recipes for food and drink, and complete
information on how to style the table, room, invites, and guests
The current trend for retro styled events and afternoon tea parties is as much about styling as it is about food
and drink, and this book will help readers achieve their own perfect party. Split into themed tea parties, it will
9781862059733
teach aspiring hosts and hostesses how to dress their table, decorate their room, and do their invitations, as
Pub Date: 12/1/12 well as offering costume suggestions, and key recipes for food and drink within each theme. Themes include a
$15.95 Victorian tea party with lace aplenty and dainty cakes; a 1920s speakeasy with cocktails in tea cups and recipes
Discount Code: LON for jazz bunnies; a 1930s country house party with silk, tweed, and high tea with elegance; a 1940s street party
with bunting and finger sandwiches; a 1940s tea dance for those who like some swing with their tea; and a
boards
1950s Famous Five picnicripping ginger beer anyone? With advice on scaling up into a tea party for many, or
144 pages down to an intimate tea for two, you can't go wrong.
Cooking / Entertaining
Series: Style Me Vintage
Betty Blythe is a series of vintage tea rooms based in West London. Staffed with girls in vintage outfits and red
8.000 in W | 8.000 in H |
lipstick, it is a servicebased old fashioned establishment, serving up delectable afternoon teas to discerning
1.000 lb Wt
203mm W | 203mm H | clientele. As well as devouring delectable cakes and pastries, visitors can delve into a vintage dressing up box
454g Wt and take lessons on etiquette in beautiful surroundings, reviving ageold tea traditions.

IPG
The Macsween Haggis Bible
Jo Macsween, Bob Dewar

Summary
Informative and lighthearted, this book expertly guides readers through the myths and magic of haggis,
Scotland's national dish. The source of endless jokes and horror stories, haggis continues to provoke curiosity
around the world and this work provides readers with a deeper appreciation of the dish. Featuring 50 mouth
watering recipes, the book rewrites the rules and demonstrates that haggis is a versatile ingredient that can be
savored at all times of day and throughout the year. This account even dares to challenge the longstanding
association of haggis with whisky, and recommends a new coterie of drinking companions.

Author Bio
9781780271057 Jo Macsween is a food blogger and the owner of Macsween of Edinburgh, a haggismaking butcher shop. Bob
Pub Date: 2/1/13
Dewar is a professional illustrator whose work has appeared in Holyrood magazine, the Scotch Malt Whisky
$9.99
Paperback / softback / newsletter, and the Scottish Field. He has had exhibitions in Edinburgh and Italy, and, for 15 years, contributed
Trade paperback (US) political and social commentary to the Scotsman.
112 pages
Ethnic
CKB011000
4.250 in W | 6.250 in H
108mm W | 159mm H
Country Gardens, Country Hospitality
A Visit to Australia's Best
Holly Kerr Forsyth

Summary
A celebration of Australia, the diversity of its landscape, and the generosity and spirit of its people, this
exploration features gardens of note throughout the country. From subtropical and temperate regions to alpine
and arid, this account shares the stories, distinctive histories, and attributes of both newly established gardens
and those that have evolved over generations. The book is also filled with more than 60 delicious recipes and
stunning photography, revealing the warmth and conviviality of the diverse, cultivated landscapes of Australia.
9780522861051
Pub Date: 2/1/13
Author Bio
$44.95 Holly Kerr Forsyth is a writer, a photographer, and the garden editor of the Weekend Australian. She is the
Hardback / Cloth over author of nine books about gardening, including The Constant Gardener: A Botanical Bible, The Gardener's Book
boards of Days, Gardens of Eden, and the bestseller Remembered Gardens: Eight Women and Their Visions of an
272 pages Australian Landscape.
Gardening
GAR000000
8.750 in W | 10.000 in H
222mm W | 254mm H

IPG
Wild Blackberries
Recipes & Memories from a New Zealand Table
Rosie Belton, Margaret Mahy

Summary
A delightful cookbookcummemoir that explores, decade by decade and era by era, what New Zealanders eat
and how that food defined a country
"The preparation of food, the smells and tastes and textures, have accompanied me throughout the journeys of
my life. In fact, looking back the food memories have become the marker postsdefining boundaries in the years,
demarcating the challenges and the changes. In times of joy, food has enhanced the celebration; in times of
sadness, it has colored and comforted. And in times of anxiety and emptiness its preparation has given rhythm
9781877505331 and meaning to the day, and its offering to others continues to bring a sense of accomplishment and fulfillment.
Pub Date: 11/1/14 When all else failscook!" In Wild Blackberries Rosie Belton has written not only her own story but also a social
$24.95 history of food in New Zealand. Decade by decade, era by era, she looks at what they ate, and how that food
Discount Code: LON defined them. Includes metric measures.
Rosie Belton is a drama teacher, director, producer, businessperson, and the author of Just a Bang on the
Ethnic
CKB097000 Head. Margaret Mahy (19362012) was a children's author and a recipient of the Carnegie Medal and Hans
6.000 in W | 8.000 in H
Christian Andersen Medal.
152mm W | 203mm H
Nantucket's Bounty
Katie Moose

Summary
Nantucket's rich heritage with the sea brings a wealth of good dishes that mingle the flavors of a variety of
cultures and the fresh vegetables and fruits that are now so abundant on the island. Recipes from the earliest
Native Americans to the modern day offer the individual plenty of reasons to cook and enjoy Nantucket's bounty.
From succulent scallops just out of the bay to clams so fresh they melt in your mouth, these recipes are easy
yet elegant and are for all occasions. Menus assist in planning meals and shopping at the market. The book
includes a history of the island, its inns and restaurants, as well as insights into some of the dishes. Descended
from Nantucket's oldest families on both sides, the author also shares some of her family secrets.
9780966661057
Pub Date: 10/15/00
$17.95 Author Bio
Paperback / softback / Katie Moose is the coauthor of The Best of Newport and the author of Annapolis: The Guidebook, Eastern Shore
of Maryland: The Guidebook; God's Bounty; Chesapeake's Bounty; Chesapeake's Bounty II; New England's
256 pages Bounty; Nantucket's Bounty; Maryland's Western Shore: The Guidebook, and several publications on the fiber
Cooking / Regional & optic telecommunications business. She is also a consultant on international business and protocol. She lives in
Ethnic
Easton, Maryland.
CKB002040
7.00 W | 10.00 H | 0.71 T
7W | 10H | 1T

IPG
New England Seafood Cookbook
Globe, Boston

Summary
This illustrated cookbook features triedandtrue recipes, expert advice, and practical kitchen tips for preparing
delicious, oceaninspired meals. Only the best recipes from the awardwinning pages of the Boston Globe made
the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill
sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind.
Each chapter ends with innovative signaturedish recipes by some of Boston's top chefs, including Jasper White,
Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.

9781572438958
$26.95 The Boston Globe was founded in 1872 and is the recipient of 21 Pulitzer Prizes. It is located in Boston.
boards
144 pages
Ethnic
CKB002040
9.000 in W | 10.000 in H |
2.060 lb Wt
229mm W | 254mm H |
934g Wt
New England's Bounty
Katie Moose

Summary
The New England area offers an abundance of food from the Atlantic Ocean, fields, and woods. The elegant and
easy recipes present here come from the earliest Native Americans to the influx of international flavors, and are
designed for many different occasions. Menus make for easy planning with all the recipes contained in the
cookbook. The history chapter captures the true traditions of the region and an insight into the background of
many of the dishes. The pictures show New England at its bestfresh seafood, vegetables, and fruit. Tantalizing
recipes include scallop puffs, salmon with lobster sauce, acorn squash with cranberries, and ginger blueberry pie.

9780966661088
$17.95 Katie Moose is the coauthor of The Best of Newport and the author of Annapolis: The Guidebook, Eastern Shore
Paperback / softback / of Maryland: The Guidebook; God's Bounty; Chesapeake's Bounty; Chesapeake's Bounty II; New England's
Bounty; Nantucket's Bounty; Maryland's Western Shore: The Guidebook, and several publications on the fiber
256 pages optic telecommunications business. She is also a consultant on international business and protocol. She lives in
Cooking / Regional & Easton, Maryland.
Ethnic
CKB002040
7.00 W | 10.00 H | 0.88 T
7W | 10H | 1T

IPG
Finger Lakes Feast
110 Delicious Recipes from New York's Hotspot for Wholesome Local Foods
Kate Harvey, Karl Zinsmeister, Noah Zinsmeister

Summary
Why the buzz about Finger Lakes food? New York's Finger Lakes area is on the cutting edge of the regional food
movement. It has become a hotspot for delicious, healthful eating by incorporating fresh foods from the region's
scores of specialty farms, as well as locally produced delectables derived from these superb fruits, vegetables,
meats, and dairy products.
Overflowing with fascinating stories, gorgeous photography, and an exciting collection of recipes, Finger Lakes

Feast harvests ideas and inspiration from some of America's most innovative chefsincluding local James Beard
9781590136607 Award honorees and the creative spirits behind legendary eateries such as Moosewood Restaurant and Dinosaur
Pub Date: 10/5/12 BarBQue.
$22.95
boards The authors track down beloved ethnic foods and collect invaluable information from master farmers, millers, and
208 pages
syrup producers; from pioneering Cornell food researchers; from bold entrepreneurs such as the Wegman family;
Cooking / Regional & and from food artisans like the originators of the Greek yogurt boom, the creators of squashseed oil, and the
Ethnic local producers of everything from homemade sauerkraut and sausages to varietal honeys.
CKB002020
8.250 in W | 10.750 in H | What's inside
1.850 lb Wt
210mm W | 273mm H |
839g Wt • 110 delicious and easytofollow recipes
Contributor Images
• 126 gorgeous fullcolor photographs of the region and its food
Author
Photo 1
• 24 essays on the regional history, geography, and people behind these fine edibles
• Tips for foodandwine tourists
• Comprehensive on and offline sources for the authors' favorite ingredients
The Grit Cookbook
WorldWise, DownHome Recipes
Jessica Greene, Ted Hafer

Summary
The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring
musicians' restaurant of choice. This classic cookbook features 150 of The Grit's most requested recipes,
including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern

roots, this hip vegetarian eatery combines soulfood sensibility with meatless cuisine, and while there are plenty
9781556526480 of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the welltraveled vegetarian, the heart of this
Pub Date: 11/1/06 cuisine maintains the downhome, soulfood feeling of simple foods and classic combinations that are guaranteed
$18.95
Paperback / softback / to please.
Author Bio
192 pages Jessica Greene and Ted Hafer are the owneroperators of the beloved vegetarian restaurant The Grit.
Ethnic
CKB002060
8.50 W | 8.00 H | 0.48 T
9W | 8H | 0T

IPG
Hot Damn and Hell Yeah/The Dirty South Cookbook (2nd Edition)
Vanessa Mazuz, Ryan Splint

Summary
Two great vegan cookbooks have been combinedan anthology of The Dirty South, issues 13 and Hot Damn
and Hell Yeahin this incredible compilation. A unique take on southern cooking, vegan style with some tasty
delectables, The Dirty South is especially for those not afraid of garlic or baking. Hot Damn and Hell Yeah is a
finely illustrated collection of spicy recipes. Sizzling with great cooking ideas, the recipes are incredibly
mouthwatering and the perfect addition to any vegan kitchen.
Author Bio
Vanessa Mazuz runs a vegan bakery. She lives in Raleigh, North Carolina. Ryan Splint is the author of the
classic vegan cookbook Hot Damn and Hell Yeah: Recipes for Hungry Banditos.

9780977055708
Pub Date: 10/1/05
$7.00
128 pages
Cooking / Vegetarian &
Vegan
CKB086000
Series: Vegan Cooking
5.500 in W | 8.500 in H |
0.300 in T | 0.410 lb Wt
140mm W | 216mm H |
8mm T | 186g Wt
The New Ebony Cookbook
Charlotte Lyons

Summary
What's on the menu? Spicy Catfish Fingers, Chicken & Blackeyed Pea Stew, Caribbean Lobster Salad, Bourbon
Barbecued Ribs, Candied Yams, Skillet Greens with Blasamic Vinegar, Cheesy Corn Bread and Walnut Sweet
Potato Pie. And now you can make it with the NEW EBONY COOKBOOK! Over 200 recipes ranging from traditional
soul food to contemporary favorites that are quick, easy and simply delicious! Plus there's lots of Timely Tips to
help you cook your best anytime. EBONY's Food Editor Charlotte Lyons has written this cookbook with the
benefit of her over 30 years of experience.
9780874850901
Pub Date: 12/1/99
$19.95
boards
111 pages
Ethnic
CKB078000
8.50 W | 9.50 H | 0.30 T
9W | 10H | 0T

IPG
Fearless Critic San Antonio Restaurant Guide (2nd Edition)
Ron Bechtol

Summary
Fearless Critic restaurant guides offer brutally honest reviews from undercover chefs and food nerds dining
incognito and are totally supported by user funding rather than paid advertisements. The Fearless Critic is utterly
unique in its candor, its rigor, its irreverent lack of deference to the sacred cows, and its devotion to finding a
city's best food, wherever it may lie. Each review is a fullpage long and includes a food rating out of 10, a feel
rating out of 10, and practical information about the restaurant. The handy reference section lists all restaurants
by cuisine, neighborhood, and special features and offers a specific guide for vegetarians. More than just
entertaining reads, these are essential references for anyone who eats out.
The second edition of this informative restaurant guide has been updated to include newcomers to the San
Antonio dining scene, with cuisine ranging from basic breakfasts and upscale brunches to traditional TexMex

fare and Indian curries.
9781608160266
Pub Date: 11/1/14
$14.95 Author Bio
Discount Code: LON
Paperback / softback / Ron Bechtol is editor in chief of Fearless Critic's Texas restaurant guides. He writes food and drink reviews for
Trade paperback (US) the San Antonio Current. He lives in San Antonio.
208 pages
Travel / United States
TRV025100
Series: Fearless Critic
Guides
4.500 in W | 7.500 in H
114mm W | 191mm H
Fearless Critic Houston Restaurant Guide (4th Edition)
Ron Bechtol

Summary
Fearless Critic restaurant guides offer brutally honest reviews from undercover chefs and food nerds dining
incognito and are totally supported by user funding rather than paid advertisements. The Fearless Critic is utterly
unique in its candor, its rigor, its irreverent lack of deference to the sacred cows, and its devotion to finding a
city's best food, wherever it may lie. Each review is a fullpage long and includes a food rating out of 10, a feel
rating out of 10, and practical information about the restaurant. The handy reference section lists all restaurants
by cuisine, neighborhood, and special features and offers a specific guide for vegetarians. More than just
entertaining reads, these are essential references for anyone who eats out.
Now back in its fourth edition, the Houston guide is revised and updated to include 50 new restaurants. The
book offers reviews and ratings of places to eat in the greater metro area, encompassing more coverage of the

suburbs than ever before, from taquerias to power steakhouses and from country BBQ to Chinatown dim sum.
9781608160242
Pub Date: 11/1/14
$14.95
Discount Code: LON
Author Bio
Paperback / softback / Ron Bechtol is editor in chief of Fearless Critic's Texas restaurant guides. He writes food and drink reviews for
Trade paperback (US) the San Antonio Current. He lives in San Antonio.
208 pages
Travel / United States
TRV025100
Series: Fearless Critic
Guides
4.500 in W | 7.500 in H
114mm W | 191mm H

IPG
The 2Day Diet Cookbook
Diet Two Days a Week. Eat Normally for Five.
Dr. Michelle Harvie

Summary
Why fast when you can eat? 65 delicious, healthy recipes to lose weight by dieting just two days a week
and eating normally for five.

The 2Day Diet is the clinically proven 5:2 diet developed by acclaimed scientists Dr Michelle Harvie and Prof
Tony Howell at Genesis Breast Cancer Prevention (all author proceeds go to this charity). Their intermittent diet
has taken the nation by storm as more and more people discover the diet that really works. It’s not about

counting calories, fasting or going hungry—simply follow the straightforward lowcarb eating plan for two days
9780091954680 per week then eat normally but sensibly for the other five.
Pub Date: 9/23/14
$19.95 In this new beautifully illustrated cookbook, you’ll find 65 delicious, healthy recipes for every day of the week,
Discount Code: LON
Paperback / softback / with ideas for both restricted and unrestricted days. On The 2Day Diet you can enjoy filling, tasty food all day
Trade paperback (US) long—from breakfast through to dinner—and still lose more weight and up to twice as much fat as on a standard
caloriecontrolled diet. You will also benefit from a wide range of health benefits associated with the diet, such
160 pages
Health & Fitness / Diets
as reducing insulin and levels of other hormones and inflammation in the body known to cause cancer, lowering
HEA006000 high blood pressure, and improving wellbeing, mood and energy levels.
7.500 in W | 9.750 in H |
0.810 lb Wt Recipes for restricted days include:
191mm W | 248mm H |
367g Wt Stuffed tarragon chicken with bacon and roasted veg

Chimichurri steak

Spiced turkey burgers with guacamole

Salmon with roasted fennel, leeks and tomatoes

Blackberry frozen yoghurt

Melon, mint and pineapple granita
The Metabolic Clock Cookbook
Recipes to Speed Up Your Metabolism
Julie Rennie

Summary
Discover what to eat, and when, to speed up your metabolism and lose weight easily with this cookbook
companion to The Metabolic Clock
Using the core principles of the successful The Metabolic Clock healthy life plan, this book is filled with recipes
that are designed to speed up your metabolism and improve your health. This is an inspiring cookbook filled with
nourishing and delicious meals covering breakfast, midmorning fruit, lunch, dinner, snacks, and treats. Keeping

healthy and vital is made easy with the simple and nutritious recipes that are family friendly and for those who
9781921295676 want to improve their health and energy levels. You owe it to yourself to nourish your body and gain the energy
Pub Date: 9/1/14 to live life to the fullest. Living the metabolic clock lifestyle is easy, these recipes are healthy and delicious and
$19.95
Discount Code: LON more fun than a diet. Includes dual measurements.
176 pages
Author Bio
Cooking / Health & Julie Rennie is an inspirational speaker with a background in elite sport and 10 years in the personal growth
Healing industry. She is the author of The Metabolic Clock.
CKB026000
7.500 in W | 9.500 in H
191mm W | 241mm H

IPG
The Great American EatRight Cookbook
140 GreatTasting, GoodforYou Recipes
Jeanne Besser, Colleen Doyle

Summary
Eating right and being physically active can lower cancer risk, and the recipes and tips in this cookbook are
designed to make it fun and easy to add pizzazz without adding unwanted calories or fat. Accessible seasonings
and simple, sensational preparation styles deliver nutritious, mouthwatering impact to the taste buds, while a
wide variety of menu items will inspire all cooks.

Author Bio
Jeanne Besser is a published cookbook author and a food columnist for the Atlanta JournalConstitution.
9780944235935 Colleen Doyle, MS, RD, is the director of nutrition and physical activity for the American Cancer Society and a
Pub Date: 8/1/07
$29.95
registered dietitian with more than 20 years of experience in health promotion.
boards
208 pages
Cooking / Health &
Healing
CKB103000
8.00 W | 10.00 H | 0.80 T
8W | 10H | 1T
The Waterfall Diet
Lose Up to 14 Pounds in 7 Days by Controlling Water Retention
Linda Lazarides

Summary
A revised and updated edition that focuses more attention on the health benefits of dealing with water
retentiona major cause of high blood pressure
A revolution in dieting, this guide is a revolution in dieting, reveals that the problem many dieters face may not
be too much fat, but too much fluid. Explaining how to lose weight more effectively by they controlling fluid
retention, the book shows readers how to easily identify if fluid retention is a problem for them, provides a 7day
menu plan, and gives clear instructions on how to follow the diet. This new edition includes a section on water
retention in pregnancy and testimonials and feedback from followers of the diet.

Author Bio
Linda Lazarides is an expert in nutritional health and former nutrition editor of the International Journal of
9780749942533 Alternative and Complementary Medicine.
Pub Date: 7/9/10
$19.95
304 pages
HEA006000
5.500 in W | 8.500 in H |
0.900 in T | 0.750 lb Wt
140mm W | 216mm H |
23mm T | 340g Wt

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Janella's Wholefood Kitchen
Janella Purcell

Summary
Make wholefoods the star of the table with 130 tempting recipes from a Gourmandawarded nutritionist and
cook, each clearly marked as vegetarian, vegan, raw, dairyfree, or glutenfree
Janella Purcell is passionate about healthy eating, about eating food that is as close to the way nature created
it as possible, and, most importantly, about making wholefoods easy, enticing, and lickyourfingers delicious.
The focus of this book is on seasonal produce, with most recipes suitable for vegetarians and vegans. From
soups to main courses, party food to salads and desserts, this cookbook will start cooks on the path to, or help
9781743310984 them maintain, a healthy lifestyle. Recipes include Malay Tempeh Noodles, Miso Soup, GuiltFree Crumbed Fish
Pub Date: 6/1/13 and Chips, Millet and Tofu Croquettes, Maple Nut "Cheese" Cake, Chocolate and Orange Mousse, and Pistachio
$32.95 and Rosewater Halva.
Cooking / Seasonal Janella Purcell is a naturopath, nutritionist, herbalist, iridologist, and chef. She is the author of Eating for the
CKB077000
Seasons and Janella Purcell's Elixir.
8.500 in W | 10.500 in H |
1.000 lb Wt
216mm W | 267mm H |
454g Wt
GlutenFree & Easy
Healthy & Delicious Dinners & Desserts
Sara Lewis

Summary
Glutenfree recipes for breads, pies, pizzas, and cakes make adapting to a glutenfree diet easy
With 75 recipes and stepbystep guides to making glutenfree pastries, breads, cakes, and more, and a
glossary of glutenfree ingredients such as flour mixes and xanthan gum, this is the only book home chefs need
to change their diet for ever. The wide range of dishes also includes other treats that are conventionally gluten
9781909108882 based, such as dumplings, pancakes, pasta, and Chinese sauces. The chapters are based around mealtimes, with
Pub Date: 10/1/14 lots of ideas for meals that are conventionally glutenheavy, such as portable lunches and speedy suppers. A
$24.95 simple guide to ingredients to avoid and glutenfree alternatives completes this invaluable cookbook and
Discount Code: LON
resource. Includes dual measurements.
boards
Cooking / Health &
Healing Sara Lewis is the author of numerous cookbooks, including 200 Slow Cooker Recipes, The Bread Book, and
CKB111000 Bread Machine Easy.
8.000 in W | 9.250 in H
203mm W | 235mm H

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Simply Gluten Free
Rita Greer's Helpful Kitchen Handbook
Rita Greer

Summary
Calling on decades of writing about gluten as well as years of practical experience, author Rita Greer offers this
guide to glutenfree eating, which contains recipes and menus for every occasion for those who have any sort
of gluten allergy. Additionally, individuals suffering from celiac disease, irritable bowel syndrome, multiple
sclerosis, or bloating will find this handbook to healthier eating extraordinarily helpful while trying to prepare
meals that won't negatively interact with their conditions. Practical and accessible for even the novice cook, this
book makes a glutenfree diet easy, inexpensive, and tasty; ultimately leading to an overall healthier lifestyle.
Author Bio
Rita Greer is the author of dozens of health and cooking titles, including Easy GlutenFree Cooking; Easy Wheat,
9780285642225
Milk and EggFree Cooking; and WheatFree Cooking.
Pub Date: 10/1/13
$14.95
Discount Code: LON
160 pages
Cooking / Health &
Healing
CKB106000
5.250 in W | 8.500 in H |
0.540 lb Wt
133mm W | 216mm H |
245g Wt
The Eat Well Cookbook
DairyFree and GlutenFree Recipes for Food Lovers
Jan Purser, Kathy Snowball

Summary
A cookbook that lets allergy sufferers have their cake and eat it too
Based on a philosophy for health and wellbeing, this cookbook offers a selection of sensational healthy food for
all occasions, whether it's dinner for two, a family meal, or entertaining a large group. All recipes are gluten and
dairyfree, making them perfect for people with sensitivities, dieters, those suffering from allergies, or people
who just want to look and feel healthier. Mouthwatering mealsincluding marinated quail with red cabbage salad,
9781743314845
seared tuna with panzanella and caper dressing, Portuguesestyle duck rice, and baked pumpkin "gnocchi" with
Pub Date: 6/1/13 roasted tomatoes and salsa verdefill each page, and all recipes offer vegetarian substitutions. Includes dual
$27.95 measures.
192 pages Jan Purser is a naturopathic nutrition consultant, remedial therapist, and meditation teacher. She has worked in
Cooking / Health & the food and foodpublishing industry for more than 20 years and has written six books on health, food, and
Healing meditation. She is currently the health and nutrition editor of Australian Good Taste magazine. Kathy Snowball
CKB111000 is a freelance food writer and the author of numerous cookbooks and has worked as a food editor at Australian
8.500 in W | 9.500 in H | Gourmet Traveller and Australian Women's Weekly.
0.530 in T | 1.480 lb Wt
216mm W | 241mm H |
13mm T | 671g Wt

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At My Table
Delicious Recipes from 60 Celebrated Chefs for People with Diabetes
Amanda Bilson, Jannie Kyritsis

Summary
Mouthwatering, sophisticated recipes from top chefs for people with diabetes, their families, and friends
The best chefs in the Southern Hemisphere have contributed wonderful recipes to this delicious collection, some
for everyday eating, some for special occasions. While this is not a traditional cookbook for people with diabetes,
each recipe has been assessed by a senior clinical dietician from a hospital diabetes center. Nutritional
information and tips from the dietician have been included not only for diabetics but also for anyone watching
9781742377315 their weight, blood glucose levels, or cholesterol. Recipes include Maggie Beer's Haloumi and Citrus Lentils, Adam
Pub Date: 11/1/13 Liaw's Scallops with Green Olive Tapenade & Preserved Lemon Powder, Luke Mangan's Warm Oriental Duck and
$35.00 Mango Salad, and Janni Kyritsis's Pink Gin Granita. Recipes includes dual measures.
Cooking / Health & Amanda Bilson was diagnosed with Type 1 diabetes at the age of 15. She is married to the acclaimed chef
Healing
CKB025000
Tony Bilson. Janni Kyritsis is a chef who has cooked at Bennelong at the Sydney Opera House and opened MG
Garage in Sydney. He was diagnosed with Type 2 diabetes four years ago.
8.500 in W | 10.500 in H |
1.890 lb Wt
216mm W | 267mm H |
857g Wt
The American Cancer Society's Healthy Eating Cookbook (3rd Edition)
A Celebration of Food, Friendship, and Healthy Living

Summary
In the new edition of this popular cookbook, aspiring chefs and amateur cooks alike will discover more than 300
simple and delicious recipes that will turn healthy eating into a celebration of good food, including recipes from
some of their favorite international celebrities. Reflecting the latest research and updated recommendations for
healthy eating, this cookbook makes it fun to eat right and contains tips for smart shopping, quick tricks for
judging portion sizes, and delicious substitutions.

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

IPG
Chemo Cookery Club
Over 150 Delicious and Healthy Recipes for Your Journey to Recovery
Penny Ericson, Simon Firullo

Summary
With nutritional information written and supported by cancer research dieticians, this book offers fun and
delicious ways to prepare food and get practical help while going through treatment
Aimed at those going through cancer treatment and their caregivers, this book explains how to create delicious
meals and snacks that tantalize the tastebuds, no matter how experiencedor otherwisethe reader is in the
kitchen. Whether a patient is struggling with loss of appetite, wondering how to get more iron into their diet,
wanting to relieve "metal mouth," or dismayed that their favorite foods now seem tasteless as a result of
9781782193623 treatment, this book can help. Accessible, delicious recipes include Cesar Salad, full of B12 vitamins and strong
Pub Date: 9/1/13 flavors to wake up sleeping taste buds; Wild Mushroom Tart, which includes three sources of calcium; French
$27.95 Bean & Onion Ring Casserole, for vintage comfort food; Chocolate Silk Pie, for the chocolate cravings common to
treatment; and Gin & Tonic Ice Lollies, to help with dry mouth and nausea and stimulate appetite. When life is
turned upside down, what we eat and how we approach it is one of the few things that we still have in our
374 pages control. With tempting treats and healthy food ideas, the emphasis is on the nutritional values that can make a
Cooking / Health &
difference, but most importantly this is a book that lifts the spiritsjust when food and diet can become tricky.
Healing
CKB103000 Includes conversion chart.
7.500 in W | 10.000 in H |
1.930 lb Wt
191mm W | 254mm H | Author Bio
875g Wt Penny Ericson is the author of a cookbook for cancer sufferers and care givers. She began her culinary career
in the 80's in Calgary, Alberta Canada and Seattle, Washington. She earned her way through university working
in every type of kitchen and restaurant from sandwich bar to Michelin star while studying art, theater design,
and English literature. After a career in management consulting, she returned to her culinary roots when she met
her husband Simon who is a bowel cancer survivor and the inspiration for Chemo Cookery Club. They live with
their pampered cats, the GaborsEva and Zsa Zsa. Simon Firullo is a photographer and the founder of a design
company.
What to Eat During Cancer Treatment
100 GreatTasting, FamilyFriendly Recipes to Help You Cope
Jeanne Besser, Kristina Ratley, Sheri Knecht, Mich...

Summary
This cookbook contains 100 fast, flavorful recipes to help both patient and caregiver prepare satisfying meals to
combat some of the side effects of treatment. Recipes are organized by side effects and include Brie and Apple
Grilled Cheese to deal with nausea, Lemon EggDrop Soup for diarrhea, BlueberryPeach Crisp for constipation, a
Sherbet Shake for sore mouth, and HoneyTeriyaki Salmon for taste alterations.
Author Bio

Jeanne Besser is a food columnist for the Atlanta JournalConstitution and the author of six cookbooks,
9781604430059 including The GreatAmerican EatRight Cookbook. Kristina Ratley, RD, LDN, Michele Szafrankski, MS, RD,
Pub Date: 7/1/09 LDN, and Sheri Knecht, MS, RD, LDN, are all dietitians and experts on cancer nutrition. They operate the
$19.95 Dietitian on Call program from the South Atlantic Division of the American Cancer Society.
158 pages
Cooking / Health &
Healing
CKB103000
7.000 in W | 9.000 in H |
0.400 in T | 0.980 lb Wt
178mm W | 229mm H |
10mm T | 445g Wt

IPG
5:2 Vegetarian
Over 100 Easy Fasting Diet Recipes
Celia Brooks

Summary
100 quick, simple, and satisfying meals each under 300 calories that are ideal for matching the 5:2
fasting lifestyleincludes options for vegetarians, vegans, and coeliacs
The 5:2 Diet, also known as The Fast Diet or Intermittent Fasting Diet, is hugely effective for weight loss and
improving wellbeing. Celia Brooks has created this book to make fast days interesting, fun, and painless.
Everything here is healthy and vegetarian, with many veganfriendly and glutenfree recipes. The recipes are all
quick, satisfying, and nutrientrich, yet all under 300 calories. If the reader is also cooking for nonfasters, there
are suggestions for multiplying and bulking out the meals. With advice on meal planning and stocking the kitchen,
detailed nutrition counts, and easy and delicious fastday recipes for breakfast, snacks, main meals, flavor
bombs, and drinks, this is the book to change a dieter's life, for good. Includes dual measurements.
9781909815018
Pub Date: 9/1/14
$15.95 Author Bio
Discount Code: LON
Celia Brooks was born in Colorado, and now lives in London. Under the name Celia Brooks Brown she is the
Trade paperback (US) author of Entertaining Vegetarians, LowCarb Vegetarian, New Vegetarian, and World Vegetarian Classics.
224 pages
Vegan
CKB086000
5.000 in W | 8.000 in H |
0.560 lb Wt
127mm W | 203mm H |
254g Wt
Gaia's Feasts (3rd Edition)
New Vegetarian Recipes for Family and Community
Julia Ponsonby

Summary
Following the success of the previous edition of Gaia's Kitchen, Julia Ponsonby presents yet more mouth
wateringly delicious vegetarian recipes for celebrations big and small, whether you want to rustle up Mushroom

and Barley Soup for a community event, Chestnut and Leek Salad for a summer celebration, or a sumptuous
array of cakes for a large family tea, you will find the inspiration and information you need in this book. The new
9780857840523 third edition contains all new recipes, keeping within the theme of sustainable, vegetarian cooking and catering
Pub Date: 2/1/15
for small and large gatherings.
$24.95
Discount Code: LON
264 pages Julia Ponsonby was the former catering manager at Schumacher College, which was founded to work towards a
Cooking / Vegetarian & new worldview of sustainable living in harmony with the natural environment and the whole human race. Her
Vegan culinary style developed to fit those founding principles: local, sustainably sourced ingredients prepared using
CKB086000 cooking methods from around the world.
9.000 in W | 9.500 in H
229mm W | 241mm H

IPG
Mango & Mint
Arabian, Indian, and North African Inspired Vegan Cuisine
Nicky Garratt

Summary
Nicky Garratt's love of Arabian, Indian, and North African cuisine is obvious in this mouthwatering collection of
vegan recipes. Challenging the notion that meals require a centerpiecehistorically based around the kill from the
hunt or domesticated herdthis recipe collection offers satisfying menus in both buffet style and formal sitdown
meals using the vegan philosophy of an intelligent use of the resources available. The fullcolor photographs offer
ideas for presentation, and the book includes sections on planning meals in advance to save money and maximize
resources as well as a selection of recipes that utilizes oftendiscarded items as ingredientssuch as watermelon
rinds and beet tops in addition to the common problem of easily forgotten leftovers. The flavor of Arabic and
North African cuisine is seen in the recipes for Baba Ghannouj, Red Pepper Bulgar, Spinach Pies, Harissa, and
9781604863239 Donuts in Syrup, while Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chili, and
Pub Date: 7/1/13 Mango Rice also make an appearance. The recipes range from quick and easily created to relatively complex, all
$17.95 of which require only basic equipment and rudimentary skill. The book contains an index for fresh ingredients that
enables one to quickly locate a recipe by provisions already found in the refrigerator.
256 pages
Vegan
Author Bio
CKB086000 Nicky Garratt is an internationally recognized guitar player and vegetarian chef. In 1977 he released his first
Series: Tofu Hound Press recording with his punk rock band UK Subs and 30 years later the band won a BBC poll as the world's best punk
7.000 in W | 10.000 in H rock band. Over the past 40 years he has been an outspoken advocate for science and animal rights, and is
178mm W | 254mm H active on the lecture circuit on science advocacy topics. He divides his time between San Francisco and
Quedlinburg, Germany.
Vegan (2nd Edition)
The New Ethics of Eating
Erik Marcus

Summary
In this book, you will find the latest information about how what you eat affects your health, the environment,
and the existence of the animals who share this planet, along with indepth discussions of groundbreaking work
by these internationally respected experts: Heart specialist, Dean Ornish, M.D.; Nutrition scientist, T. Colin
Campbell, Ph.D.; Weight loss expert, Terry Shintani, M.D.; Farm Sanctuary founders, Gene and Lorri Bauston;
Vegetarian nutritionist, Suzanne Havala, R.D.; Population analysis, David Pimentel, Ph.D.; Mad Cow disease
expert, Stephen Dealler, M.D.; Rangeland activist, Lynn Jacobs.

Author Bio
Erik Marcus is a writer and public speaker who is dedicated to the advocacy of vegan and vegetarian diets. He
9780935526875 is a graduate of Columbia University, where he earned his master's degree in teaching writing. He lives in
Pub Date: 10/1/00 Cupertion, California.
$18.95
224 pages
HEA006000
6.000 in W | 9.000 in H |
0.630 in T | 0.750 lb Wt
152mm W | 229mm H |
16mm T | 340g Wt

IPG
Please Don't Feed the Bears! (2nd Edition)
A Vegan Cookbook
Absjorn Intosus

Summary
In the vein of the classic Soy Not Oi cookbook, Please Don't Feed The Bears compiles three issues of the
previously selfpublished vegan cook zine with a range of tasty and simple animalfree dishes. The collection
finally makes available these longobscure fanzines originally published in the mid 1990s. Here you'll find incredible
recipes for stews, soups, sauces, noodle & bean dishes, baked entrees, deserts and more! There is also a fair
smattering of new material bringing this to a whopping 160 pages of deliciousness!In the spirit of Soy Not Oi,
these recipes are written to be simple, straightforward, and perfect for the newest convert to the vegan
revolution!But far from bring just a vegan cookbook, Please Don't Feed The Bears reads as a look into vegan
lifestyle and underground culture. The book is thoroughly illustrated with eyecatching drawings and clearly laid
out graphics. In addition, the book also includes assorted rantings about music and the politics of leading a
vegan lifestyle. Together the book provides easytomake and delectable recipies while reflecting the DIY punk
9780977055715
Pub Date: 12/1/08 rock sensibility of zine culture.
$9.00
Trade paperback (US) Absjorn Intonsus provides relief work for people living with AIDS. He lives in Milwaukee, Wisconsin.
160 pages
Vegan
CKB086000
5.500 in W | 8.500 in H |
0.400 in T | 0.520 lb Wt
140mm W | 216mm H |
10mm T | 236g Wt
World Vegetarian Classics
Over 200 Essential International Recipes for the Modern Kitchen
Celia Brooks Brown, Gus Filgate

Summary
Organized geographically with every continent represented, this is the definitive collection of vegetarian recipes
from around the globe. Dishes presented range from such standards as Boston Baked Beans and Moroccan Mixed
Vegetable Couscous to more exotic fare, including Coriander Pea Cakes in Coconut Curry from Mauritius, Sonin
Law Eggs from Thailand, and Ukrainian Borsht. Features include highlights on key foods designed to demystify
exotic ingredients and interviews with international experts and chefs. Extensively researched and filled with

appetizing illustrations, this sumptuous recipe collection will be an unending source of inspiration for the
discerning cook.
9781862058491
Pub Date: 6/1/09
$24.95
Paperback / softback / Celia Brooks Brown runs a successful vegetarian catering company is the author of Entertaining Vegetarians,
Trade paperback (US) LowCarb Vegetarian, New Vegetarian, and Party Food for Vegetarians. Gus Filgate is a food photographer.
304 pages
Vegan
CKB086000
8.500 in W | 11.000 in H |
0.900 in T | 2.790 lb Wt
216mm W | 279mm H |
23mm T | 1,266g Wt

IPG
Vegan Freak (2nd Edition)
Being Vegan in a NonVegan World
Bob Torres, Jenna Torres

Summary
In this informative and practical guide, two seasoned vegans offer tips and advice for thriving without animal by
products. Sometimes funny and irreverent yet always aware of its serious message, this resource for being
vegan in a world that doesn't always understand or have sympathy for the lifestyle illustrates how to go vegan
in three weeks or less by employing a "cold tofu method;" convince family, friends, and others that there is no
such thing as a vegan cult; and survive restaurants, grocery stores, and meals with omnivores. Also offering
answers to questions such as "Do you, like, live on apples and twigs?" this reference dispels myths and explains
the arguments for ethical, abolitionist veganism, encouraging everyone to embrace their inner vegan.

9781604860153 Author Bio
Pub Date: 1/1/10
$14.95
Bob Torres is the author of Making a Killing as well as several essays that have appeared in Critical Sociology,
Paperback / softback / International Journal of Occupational and Environmental Health, the Journal of Latinos and Education, and Satya
Trade paperback (US) magazine. Jenna Torres is a frequent personality on vegan talk shows who has been on Animal Voices Radio and
has been quoted as an expert in Newsweek, Veg News, and Vegetarians and Vegans in the World Today. They
196 pages
Cooking / Vegetarian & cohost Vegan Freak radio show and live in Colton, New York.
Vegan
CKB086000
Series: Tofu Hound Press
5.500 in W | 8.500 in H |
0.700 in T
140mm W | 216mm H |
18mm T
So Raw It's Downright Filthy
A Raw Vegan Cookbook
Joshua Ploeg

Summary
Let us not understate the might and magic of Joshua Ploeg's cooking. The dude's meals sparkle in your mouth;
they burst and bloom; they explode and breakdance and pirouette! Joshua's the "traveling vegan chef" and he
isas we speak, no less!touring the world making insaneinthemembrane multicourse DIY meals at shows and
dinner parties. (You can book him right here! http://joshuaploeg.blogspot.com/) A wonderful followup to his
third cookbook, In Search of the Lost Taste, this brandnew zine is Joshua's take on raw food and it is llllllong
awaited. Revel in the majesty of easy and cheap recipes like his MushroomPear Salad with Five Spice. Give
yourself a massive high five after fixin' up his pho (which is phoking great!). Go bananas with his green curry,
his incredible Shitakesbury Steak, his OMGworthy raw Shepherd's Pie! Want some more? There's more, much
more: 28 slammin' pages with tips on allthings raw, rawrelated articles, and awesomealicious recipes like
GarlicSunflower Pate, Cashew Sour Cream, Melon Gazpacho, and Gumbo! The raw diet does not have to mean a
9781934620823 pile of wilted lettuce with lime squeezed over it or a handful of stinkin' peanuts! The raw diet can be a party!
Pub Date: 4/1/11
$5.95 Author Bio
Discount Code: LON Joshua Ploeg is the author of several vegan cookbooks, including Dutch Much, In Search of the Lost Taste,
Paperback / softback / Something Delicious This Way Comes: Spellbinding Vegan Cookery, Twelve Knights in My Kingdom, and A
Typografic Meal to Celebrate the 75th Anniversary of Libelle. He lives in Los Angeles.
40 pages
Vegan
CKB086000
4.000 in W | 7.000 in H |
0.110 lb Wt
102mm W | 178mm H | 50g
Wt

IPG
Generation V
The Complete Guide to Going, Being, and Staying Vegan as a Teenager
Claire Askew

Summary
Covering the ins and outs of becoming a vegan during the teen years, this reference shows young people how to
make smart decisions about changing their diet and lifestyle while dealing with varying reactions from family,
friends, and people at school. Curious teens will find answers for issues such as buying groceries with their
families and sticking with the vegan mentality and diet, as well as important nutrition facts, delicious recipes,
and inspirational stories. While some may find the switch to veganism daunting, this delightful handbook makes
the transition simple, explaining ethical arguments and encouraging dedication and tolerance.
Author Bio
Claire Askew has been a vegan since the age of 15; has written for the Kansas City Star, VegNews magazine,
9781604863383
and Vegetarian Journal; and is a contributor to the 2009 edition of Fiske Real College Essays That Work. She
Pub Date: 6/1/11 lives in Portland, Oregon.
$14.95
160 pages
Health & Fitness / Healthy
Living
HEA010000
Series: Tofu Hound Press
5.50 W | 8.50 H | 0.40 T
6W | 9H | 0T
Barefoot and in the Kitchen
Vegan Recipes for You
Ashley Rowe

Summary
Chock full of vegan recipes and featuring comics, drawings, and helpful asides for any vegan needs, this
invaluable resource is much more than a standard cookbook. From apple cinnamon beer bread to awardwinning
mac and cheese, even the most carnivorous palates will be satisfied. With an emphasis on demystifying veganism
and taking the intimidation out of cooking, this cookbook's tips, tricks, and glossaries of important ingredients
and cooking terms serve to encourage the uninitiated as well as vegan veterans.
Author Bio
Ashley Rowe makes cupcakes at her store, Fat Bottom Bakery. She lives in Oakland, California.
9781934620557
Pub Date: 5/8/12
$8.95
96 pages
Vegan
CKB086000
5.500 in W | 8.500 in H
140mm W | 216mm H

IPG
Elixir
How to Use Food as Medicine
Janella Purcell

Summary
Revised, updated, and filled with vegan and glutenfree recipes, in this guide a naturopath and nutritionist
teaches readers how to use food as medicine
Janella Purcell understands how the food one eats affects one's mind and spirit as well as physical body, and in
this invaluable book she shares her expertise in food, health and nutrition. Entertaining, practical, and
comprehensive, this revised edition covers a wide variety of subjects and information, ranging from suggestions
for healthy aging and why to use organic produce to tips for those suffering from headaches, fatigue, immunity
9781743314906
Pub Date: 9/1/13 problems, fertility issues, and digestive complaints. This book introduces readers to what Eastern philosophy has
$26.95 been practicing for thousands of yearsthe interconnectedness of the body, mind, and spirit, and how this
Paperback / softback / affects one's state of mind, health, and personality. Shortlisted for The World Food Media Awards in the
Trade paperback (US) category of Best Health Nutrition Book, this is a book to use, keep, and treasure.
338 pages
Health & Fitness / Healthy
Living Author Bio
HEA010000
Janella Purcell is a naturopath, nutritionist, herbalist, iridologist, and chef. She is the author of Eating for the
6.500 in W | 8.000 in H Seasons and Janella's Wholefood Kitchen.
165mm W | 203mm H
Think! Eat! Act!
A Sea Shepherd Chef's Vegan Recipes
Raffaella Tolicetti

Summary
Featuring the wide variety of vegan food prepared on the ships of the Sea Shepherd Conservation Society, this
goaloriented cookbook shows how to make delicious meals while engaged in activism. From Italian and Spanish
dishes to French, Asian, and more, the recipes are not only great tasting but also driven and inspired by living
compassionately. In addition to the conscientious and scrumptious food, the book also provides information
about current vegan activist campaigns going on around the world.

Author Bio
Raffaella Tolicetti has been chief cook on board three different ships for the Sea Shepherd Conservation
9781621066668 Society: the Steve Irwin, the Bob Barker, and now the Sam Simon. She has participated in several antiwhaling
Pub Date: 7/1/14
$19.95
campaigns and one bluefin tuna defense campaign.
Discount Code: LON
192 pages
Vegan
CKB086000
6.000 in W | 9.000 in H |
0.820 lb Wt
152mm W | 229mm H |
372g Wt

IPG
The Vegetarian Myth
Food, Justice, and Sustainability
Lierre Keith

Summary
Part memoir, nutritional primer, and political manifesto, this controversial examination exposes the destructive
history of agriculturecausing the devastation of prairies and forests, driving countless species extinct, altering
the climate, and destroying the topsoiland asserts that, in order to save the planet, food must come from
within living communities. In order for this to happen, the argument champions eating locally and sustainably and
encourages those with the resources to grow their own food. Further examining the question of what to eat from
the perspective of both human and environmental health, the account goes beyond health choices and discusses
potential moral issues from eatingor not eatinganimals. Through the deeply personal narrative of someone who
practiced veganism for 20 years, this unique exploration also discusses alternatives to industrial farming, reveals
the risks of a vegan diet, and explains why animals belong on ecologically sound farms.
9781604860801
$20.00
Lierre Keith is a writer, a farmer, and a feminist activist. She is the author of the novels Conditions of War and
Trade paperback (US) Skyler Gabriel. She splits her time between Northampton, Massachusetts and Humboldt, California.

320 pages
Health & Fitness / Nutrition
HEA017000
6.000 in W | 9.000 in H |
0.800 in T
152mm W | 229mm H |
20mm T
Grow Organic, Eat Organic
Lone Morton, Martin Ursell

Summary
Learn how to cultivate your own plants, whether in pots, window boxes, or in the garden
What does organic mean? How do you make an organic garden? Why are worms and bees so important? Discover
the answers to these questions, and lots of other useful advice, in this lovely first book for budding organic
gardeners and cooks, and soon you'll know the excitement of eating fresh, homegrown produce. This colorful
book is packed with useful information and offers a clear, practical, stepbystep approach to sowing, growing,
cooking, and eating in harmony with the natural world.
9781908164650
Pub Date: 11/1/12
$9.99 Author Bio
Discount Code: LON Lone Morton is the author of many bilingual English and French books, including Space Postman/Le Facteur
Picture book Spatial, Hurry Up, Molly/DepecheToi, Molly, and I'm Too Big/Je Suis Trop Gros. Martin Ursell is an author and
illustrator of children's books including The Big Book of Experiments and Activities, Dragon Boy, and You Can
48 pages Draw Wild Animals.
Gardening
JNF022000
7.000 in W | 9.000 in H
178mm W | 229mm H

IPG
Homesweet Homegrown
How to Grow, Make and Store Food, No Matter Where You Live
Robyn Jasko, Jennifer Biggs

Summary
This succinct handbook is packed with practical information that will inspire and enable those who want to grow
their own food and venture down the path of food independence. From choosing and starting seeds to
preserving the harvest, cost effective and timesaving projects are set forth in detail. Instructions for making
DIY planters and irrigation systems, designs for upcycling old furniture into gardening stations, recipes for
homemade organic plant sprays, charts listing dollarsandcents breakdowns of homegrown versus storebought

produce, and growing guides for fruits or vegetables are just a few of the projects that will inspire neophyte and
experienced gardeners to dig deep into sustainable living.
9781934620106
Pub Date: 5/1/12
$9.95
Paperback / softback / Robyn Jasko is a writer and cofounder of Grow Indie, an organization and website that supports sustainable
Trade paperback (US) lifestyles, homesteading, eating well, and living local. Jennifer Biggs is a weaver, fiber artist, and illustrator.
128 pages They both live in Kutztown, Pennsylvania.
Gardening / Vegetables
GAR025000
Series: DIY
5.500 in W | 7.000 in H |
0.350 lb Wt
140mm W | 178mm H |
159g Wt
James Wong's Homegrown Revolution
James Wong

Summary
A revolution in the gardena completely new range of fruit and vegetables to grow and eat, from the author of
Grow Your Own Drugs
Whether it's a window box of homegrown saffron, your very own kiwi vine, or a mini green tea plantation on your
patio, botanist James Wong proves that "growing your own" can be so much more exciting than just spuds and
sprouts. He reveals the vast array of 21stcentury crops that will flourish outdoors, even in blustery climates, no
greenhouse necessaryall tested in his small garden. From goji berries to sweet potatoes, edamame to wasabi,
this revolutionary approach to edible gardening will show readers how to grow, cook, and eat all manner of
9780297867128 superfood crops that are just as easy (if not easier) and far more exciting to grow than the traditional crops.
Pub Date: 10/1/13
$26.95
Inspiring, fun, and full of plant knowhow, this book is set to revolutionize the whole concept of "growing your
Hardback / Cloth over own" for newbie growers to seasoned veterans alike. You'll never look at your garden the same way again.
boards Includes metric measures.
272 pages
Gardening
GAR000000 Author Bio
7.500 in W | 10.000 in H | James Wong is a Royal Botanical Gardens, Kewtrained botanist, lecturer, and the author of Grow Your Own
2.630 lb Wt Drugs. He has appeared on NPR's All Things Considered.
191mm W | 254mm H |
1,193g Wt

IPG
Food from Your Forest Garden
How to Harvest, Cook and Preserve Your Forest Garden Produce
Martin Crawford, Caroline Aitken

Summary
Forest gardeninga novel method of growing edible crops in different vertical layersis attracting increased
interest for gardens large and small. When it comes time to harvest, however, making the most out of the
produce can be a daunting proposition. This expert guide offers readers creative and imaginative ways to enjoy
the crops from their forest garden, from bamboo shoots and beech leaves to medlars and mashua. The book
provides cooking advice and recipe suggestions, with notes on every species presented in Martin Crawford's
Creating a Forest Garden. More than 100 recipes for more than 50 species are presented by season, as are a
range of raw food options. Information on each plant's nutritional value is also included, as is advice on
9780857841124
harvesting and processing. Readers will also learn how to preserve their produce, whether making traditional jams
Pub Date: 4/1/14
$30.00 or ferments and fruit leathers. Beautiful color photographs throughout make this invaluable guide an eye
Paperback / softback / catching resource for readers looking to get the most out of their forest garden.
256 pages
CKB023000 Martin Crawford has spent more than 20 years in organic agriculture and horticulture and is director of the
8.000 in W | 10.000 in H | Agroforestry Research Trust, a nonprofit charity that researches temperate agroforestry and all aspects of plant
2.000 lb Wt cropping and uses, with a focus on tree, shrub, and perennial crops. The Trust produces several publications and
203mm W | 254mm H | a quarterly journal, and sells plants and seeds. He is the author of several books, including Creating a Forest
907g Wt
Garden, A Forest Garden Year, and How to Grow Perennial Vegetables. Caroline Aitken is a course cook for a
permaculture design course and studied horticulture with the Royal Horticultural Society.
The Hedgerow Cookbook
100 Delicious Recipes for Wild Food
Wild at Heart

Summary
A guide to gathering edible plants in the wild and using them creatively in many different recipesjams, jellies,
relishes, baking, fruit cordials and liqueurs, and more
Seasonal, local and wild foodsthey're free, fun, and very tasty! Harvesting produce from the hedgerows,
meadows, and woods rather than just visiting the supermarket is rewarding and economical. The joy of turning
nature's bounty into delicious produce to enjoy with the family or to use to make a lovely gift is being
9781862059566
rediscovered in kitchens of today. This book demonstrates how easy it is to use one's "harvest" in lots of
Pub Date: 7/1/13
$26.95 different ways. Those who are fed up with just making jam can try fruit leather, cheese, rose petal syrup, or a
Hardback / Cloth over wickedly alcoholic drink instead. The book covers flowers and hips (elderflowers, dandelions, and roses); berries
boards (blackberries, elderberries, bilberries, wild raspberries, wild strawberries, rowan berries, and berry mixtures); fruit
192 pages with stones (wild plums and damsons, sloes, wild cherries); fruit with pips (crab apples, quinces, medlars); nuts
Cooking / Specific (hazelnuts, chestnuts, walnuts); and leaves (wild garlic, sorrel, nettles, samphire, dandelions, and other
Ingredients saladings). This very practical book covers 100 recipes, both sweet and savory, as well as tips on gathering,
CKB105000 seasonal guidance and the law, and common sense. Includes dual measures.
8.500 in W | 9.500 in H
216mm W | 241mm H
Author Bio
Wild at Heart is a small business set up by Ginny Knox and Caro Willson to make a range of awardwinning
jellies, relishes, and fruit cheeses based on traditional recipes and using wild, native, or ancient fruits.

IPG
Guide to Wild Foods and Useful Plants (2nd Edition)
Christopher Nyerges, Ed Begley, Jr.

Summary
An array of abundant wild foods is available to hikers, campers, foragers, or anyone interested in living closer to
the earth. Written by a leading expert on wild foods and a wellknown teacher of survival skills, Guide to Wild
Foods and Useful Plants is more than a listing of plant typesit teaches how to recognize edible plants and where
to find them, their medicinal and nutritional properties, and their growing cycles. This new edition features more
than 70 plants found all around the United States along with more than 100 full color photos plus handy leaf,
fruit, and seed keys to help readers identify the plants. It also includes fascinating folklore about plants, personal
anecdotes about trips and meals, and simple and tasty recipes.
Author Bio
9781613746981
Christopher Nyerges is the director of the School of SelfReliance, where he has taught classes on wild foods
Pub Date: 4/1/14 and survival skills since 1974. He is an associate editor of Wilderness Way and West Coast editor of Wild Food
$24.95 Forum. He has published hundreds of articles on wild foods, gardening, selfreliance, and survival skills in
Discount Code: LON American Survival Guide, Whole Life Times, Mother Earth News, Herbalist, and many other magazines.
352 pages
Nature / Plants
NAT026000
5.500 in W | 8.500 in H |
1.260 lb Wt
140mm W | 216mm H |
572g Wt
Tracklements Savoruy Preserves
Traditional Handmade Accompaniments for Meat, Cheese or Fish
Guy Tullberg

Summary
A leading authority on preserving offers 80 recipes for pickles, chutneys, jellies, sauces, ketchups, and more
Preserving is an ancient way to make summer and autumn fruits and vegetables last into the winter. Guy
Tullberg's family has been preserving for generations, and their pickles, jellies, sauces, and relishes are among
the most applauded in the world. He reveals the tips and techniques for successful preserving that have been
handed down from generation to generation. There are 80 recipes in this book, including traditional preserves
such as Chilli Jam, Farmhouse Pickle, and Rosemary Jelly, and preserves with more modern, fresher flavors such
9781909108820 as Sweetcorn Relish, Gooseberry and Elderflower Jelly, and Tarragon Mustard. The book includes fully illustrated
Pub Date: 10/1/14
$27.95 guides to all the preserving processes and a glossary of all the equipment you need. Includes dual
Discount Code: LON measurements.
boards
Cooking / Methods Tracklements is the UK's leading preserves company. They are also sold internationally, including in the U.S.
CKB015000 and Canada.
7.500 in W | 10.000 in H
191mm W | 254mm H

IPG
Wild Fermentation (2nd Edition)
A DoItYourself Guide to Cultural Manipulation
Sandor Ellix Katz

Summary
A very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes
around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in
this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home
made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the
helpful directions on how to ferment your own kimchi and other tasty, briny treats.

Author Bio
9781934620175 Sandor Ellix Katz is an herbalist, activist, writer, and the author of The Revolution Will Not Be Microwaved. He
Pub Date: 6/1/11 lives in Nashville, Tennessee.
$6.95
64 pages
Vegan
CKB086000
Series: DIY
5.500 in W | 7.000 in H |
0.150 lb Wt
140mm W | 178mm H | 68g
Wt
The Essential Slow Cooker Cookbook
Lorna Brash

Summary
With as little as 20 minutes prep at the start of the day, come home to a hearty bowl of soup, a warming stew,
or a succulent roast, with this retitled edition of Slow Cooker Magic
Many cooks who want to prepare healthy, homey meals feel that they don't have the time, but this cookbook
proves them wrong. Slow cooking is ideal for people with all kinds of lifestyles, from parents and students to
9781909108707 busy professionals, all who want to come home to a great meal. These simple recipes cut down the shopping bill
Pub Date: 10/1/14 too. Cheaper cuts of meat are ideal for a slow cooker, as are inexpensive legumes such as lentils. Recipes
$23.95 include Thai Pumpkin Soup; Creamy Potato, Thyme and Bacon Bake; Slowcooked Ham in Cola; Chinese Duck
Discount Code: LON
with Star Anise and Plum Sauce; Butter Chicken; Strawberry, Apple and Lavender Jam; and Cardamom Rice
boards Pudding with HoneyRoasted Figs. With so many quick and easy recipes, this stylish book will prove an invaluable
addition to every cook's kitchen. Includes dual measurements.
256 pages
Cooking / Methods
CKB109000
8.500 in W | 8.500 in H
Author Bio
216mm W | 216mm H Lorna Brash is a food writer and menu consultant. She writes for numerous magazines, including BBC Good Food
and Delicious, and was food editor of BBC Vegetarian Good Food for several years.

IPG
Quick & Easy Pressure Cooker
More Than 80 TimeSaving Recipes for Soups, Easy Meals and Desserts
Murdoch Books

Summary
A collection of more than 80 fast, simple recipes to impress family and friends, reduce energy bills, and
revolutionize the way home cooks think about cooking
It's not necessary to spend hours in the kitchen to create great meals; with a fast and energyefficient pressure
cooker, anyone can make delicious dinners and delectable desserts in only a fraction of the time. Just throw in
the ingredients and let the pressure cooker do all the work. Recipes include Chunky Pea and Ham Soup; Beef

Short Ribs with Molasses, Bourbon and Thyme; Mushroom Risotto; Zucchini with Mint and Feta; and Chocolate
9781742662718 and Banana Bread and Butter Pudding. Includes dual measures.
Pub Date: 10/1/12
$24.95
Spiral bound
Author Bio
192 pages Murdoch Books is an independent publishing company with extensive onsite test kitchens.
Cooking / Methods
CKB081000
8.000 in W | 10.000 in H |
1.000 lb Wt
203mm W | 254mm H |
454g Wt
Do It for Less! Parties
Tricks of the Trade from Professional Caterers' Kitchens
Denise Vivaldo

Summary
Many people can handle throwing a party for 8 or 10 people, but how many can successfully negotiate the trials
of entertaining 25 or 50? Do It for Less! Parties has all the tools you need to plan efficiently and entertain
flawlessly when cooking for a crowd. Packed with quantity recipes for 12, 25, 50, or 75 friends and family, this
combination party cookbook, decorating guide, and entertaining primer shows today's savvy hostess how to do it
for less time and do it for less money without sacrificing one's sanity or style.

The first half of the book focuses on the logistics of quantity cooking. It's brimming with estimating guides,
9780965327510
Pub Date: 4/1/05 catering resources, and conversion charts that are useful for the professional caterer and home entertainer alike.
$19.95 The second half provides nine complete menus with 65 twicetested, quantity recipes. All the menus include
Paperback / softback / complete shopping lists in each quantity, a menu countdown, decoration ideas, and specific tips for shaving
Trade paperback (US) costs, time, and stress from your preparation schedule.
240 pages
Cooking / Entertaining Author Bio
CKB029000 With more than 20 years experience and thousands of parties to her credit, Denise Vivaldo is unparalleled in
Series: Do It for Less! the field of bigname catering and food styling. She has worked with the likes of Rachael Ray, Michael Chiarello,
Series
and Nigella Lawson, among many other heavyhitters in the food world. She has cooked for all sorts of stars and
7.500 in W | 9.500 in H | dignitaries, from Bette Midler and Arnold Schwarzenegger to Prince Charles and President George H.W. Bush. She
0.600 in T | 1.630 lb Wt
191mm W | 241mm H |
has catered the Academy Awards Governor's Ball, Los Angeles Magazine's Taste of LA, the Women in Film
15mm T | 739g Wt Tribute, and numerous postpremiere and wrap parties. Denise is the founder of Food Fanatics and the author of
the bestselling How to Start a HomeBased Business, now in its 4th edition. She lives in Los Angeles.

IPG
Feasting with Bompas & Parr
Powerful Recipes & Savage Tales of Food for Feasting
Sam Bompas, Harry Parr

Summary
Following up their utterly original take on cocktails, Bompas & Parr offer another glimpse into the world they know
bestexciting and original ways to enhance the dining experience
Our next cookbook is so hairy and muscular it includes an investigation into spontaneous combustion, glitter ham,
a chronicle of feasting since the dawn of time, phallic ice sculptures, techniques for feeding 8 to 33,000 people
and the surprisingly sensitive mixed drinks of Aleister Crowley. There are also compelling recipes and a whole

section on snakes vs cocktails.
9781862059382
Pub Date: 12/1/13
$34.95
Easily the most provocative players on the global food scene, Bompas & Parr have created a new recipe book
Hardback / Cloth over with a difference, focusing on how to create truly unusual and spectacular foodie events in your own home.
boards They offer fascinating spreads on special feasts through history (including many of their own events) and
outrageous but delicious recipes for food and drinks to make your own feast dramatic and a real talking point for
224 pages
Cooking / Entertaining all your guests. From Cheese Straws to Glitter Ham, Banana Flambé to Boudoir Biscuits, Chewing Gum to
CKB029000 Alchemical Mountain Brew, the recipes showcase the best of Bompas & Parr's wild imaginations, accompanied by
9.000 in W | 11.000 in H | breathtaking photography. Includes dual measures.
2.770 lb Wt
229mm W | 279mm H |
1,256g Wt Author Bio
Sam Bompas and Harry Parr have blurred the boundaries between art and food since founding their company
in 2007, by exhibiting at the Barbican, San Francisco Museum of Modern Art, and Salone Del Mobile; designing
jellies with some of the world's leading architects; and inventing the world's first flavorchanging chewing gum.
They have made custom jellies for Heston Blumenthal and Gordon Ramsay and have appeared on the Martha
Stewart Show.
Eat, Drink, Nap
Bringing the House Home

Summary
The quintessential cooking, style and decoration book from Soho House, the world’s leading members
club.

In the 17 years since the first Soho House opened its doors, we’ve learnt a bit about what works: how to make
people feel at home, how to cook food they love, how to make a room stylish but welcoming, how to throw a
party, get the lighting right, mix a cocktail, design a bedroom, build an art collection. We’ve even learnt how to
grow our own down at Babington.

Eat Drink Nap, a 316page highly illustrated book, with a foreword from founder Nick Jones, and newly
commissioned photography from leading food and interiors photographers Mark Seelen and Jean Cazals, will share
9781848094116
Pub Date: 9/23/14
with readers the secrets of the Soho House way of doing things.
$49.95
Discount Code: LON Contemporary, global yet with something quintessentially English and homely at its heart, this is Soho House
Hardback style explained by its experts: the grit and the glamour, the style and the cosiness.
316 pages
Architecture / Interior Packed with recipes and design tips, Eat Drink Nap shows how to transport a slice of Soho House living home.
Design Whether you want to recreate your favourite house regular macaroni cheese or choose the right sofa for your
ARC007000 sitting room, the clubs’ experts will share their blueprint for stylish, contemporary living the Soho House way.
9.500 in W | 11.000 in H |
241mm W | 279mm H |
SOHO HOUSE was founded in London, in 1995, as a private members’ club for those in film, media and creative
567g Wt
industries.

IPG
DoAhead Christmas
How to Feed Friends and Family Without the Frenzy
James Ramsden

Summary
100 creative recipes that can all be made ahead at a leisurely, stressfree pace, so that the cook is free
to enjoy the festivitiesThe festive season is when most of us need a bit of help in the kitchen, with parties to
prepare for and the big day itself, when family and friends converge for a Christmas feast. This is where the "do
ahead" approach to cooking advocated here comes into its own, allowing the cook to enjoy being with their
guests instead of stuck in the kitchen. Cooks can do all the work ahead of time with this a range of fresh,
modern recipes, from amusebouches to little sweet things. With practical advice for making delicious and
9781909815421 creative festive food well in advance, from party canapés, to Christmas lunch with all the trimmings, even drinks
Pub Date: 9/1/14 and edible gifts, ideas for scaling up, menu planning, and storage, this is the book that no foodie can do without.
$24.95 Includes dual measurements.
Discount Code: LON
boards
Author Bio
James Ramsden's supper club, the Secret Larder, is one of the most popular in London and was described by
208 pages one journalist as "harder to get into than the Ivy." He is the author of DoAhead Dinners and Small Adventures in
Cooking / Holiday
Cooking.
CKB042000
7.250 in W | 8.500 in H
184mm W | 216mm H
Delia’s Winter Collection
140 Recipes for Winter
Delia Smith

Summary
The cookery classic, now reissued with a beautiful new cover.

Delia's Winter Collection takes up where her bestselling Summer Collection left off, completing the full cycle of
the cooking calendar. It is a joyful celebration of the season, rich with autumn fruits and winter vegetables, fish
and game, soups and roasts, casseroles and comfort food.

Delia seeks to investigate new ways to bring out the fullest flavour of ingredients, whether it's by ovenroasting
or grilling to concentrate the essence of a dish, or by her individual blending of flavours to transform even the
9780563521822 simplest of recipes. Delia has searched out new ways to save you time, and shares her ideas for creamy risottos
Pub Date: 3/27/07
made in the oven, vegetable combinations to cook alongside main courses, and preserves that eliminate fuss.
As millions of Delia's followers have come to expect, her Winter Collection reassures the least confident of
256 pages
cooks while offering inspiration to the more experienced.
Cooking
CKB000000
Sales Restrictions: Canada Author Bio
only DELIA SMITH is Britain's bestselling cookery writer, whose books have sold over 21 million copies worldwide.
7.730 in W | 10.590 in H | Delia's first job as a cookery writer was for the Daily Mirror in 1969numerous phenomenal best sellers and
0.640 in T | 1.920 lb Wt television series followed including Delia Smith's Complete Cookery Course in 1978 and Delia's Christmas,
196mm W | 269mm H | Summer & Winter Collections in the 1990s. Towards the end of the decade Delia commenced work on a new
16mm T | 871g Wt
major project Delia's How to Cook, publishing three separate volumes and the accompanying TV series. The
Vegetarian Collection and The Delia Collection followed. After a five year break concentrating on Norwich
City Football Club (where she is a director) and Canary Catering, Delia returned triumphant in 2008 with a new
BBC TV series and the fastest selling cookery book of all time Delia's How to Cheat at Cooking. Delia is married
to the writer and editor, Michael Wynn Jones. They live in Suffolk.

IPG
Faith in Food
Changing the World One Meal at at Time
Sue Campbell, Susie Weldon

Summary
An inspirational compilation based on three major themesissues, food and spirituality, and action
Eating is a moral act: our choices of what, when, and how we eat have a huge impact on the Earth, our fellow
human beings, and other living creatures. This book presents a unique vision, combining essays, scripture, story
telling, recipes, initiatives, and general wisdom in one beautifully produced book, all seeking to change our
relationship with what we eat and how we obtain our food. Altogether this is a groundbreaking collaboration
among Christianity, Islam, Buddhism, Judaism, Sikhism, and Hinduism, alongside secular organizations, to get
people thinking, acting and eating with a new consciousness. Includes dual measures.
9781909657410
Pub Date: 9/1/14
$23.95 Author Bio
Discount Code: LON Sue Campbell has been a reporter and subeditor on British newspapers, run a birding and fishing camp in
Trade paperback (US) Botswana, and corun a hotair balloon company in Zimbabwe. Susie Weldon was a journalist for 20 years in
England and Hong Kong, including several years covering environmental issues for which she won an award. For
192 pages the past four years she has headed the Alliance of Religions and Conservation's food and agriculture programs,
Social Science /
Agriculture & Food
including Faith in Food and sustainable agriculture projects in Africa. She is coauthor of a guidebook to
SOC055000 Kyrgyzstan, Kyrgyz Republic.
6.500 in W | 9.500 in H
165mm W | 241mm H
The Light Jewish Cookbook
Recipes from Around the World for Weight Loss and Health
Sylvie Jouffa, Annich Champetier de Ribes

Summary
Offering 120 delicious Jewish recipes from both the Ashkenazi and Sephardic traditions, this cookbook follows the
laws of kashrut while reinventing traditional meals that are low in fat but still taste great. Going beyond classic
dishes such as beef blintzes, this multicultural guide will inspire cooks with exotic foods from Europe, North
Africa, and even India. With a kosher approach that emphasizes balance in meal selection, this collection's
nutrition tips and accompanying course suggestions encourage weight loss in a positive way. Savory holiday
servings also help ensure healthy eating during Rosh Hashanah, Yom Kipper, and Hanukkah, among other Jewish
holidays.

9780285638419
$16.95 Sylvie Jouffa is the author of The World Book of Jewish Cookery. Annick Champetier de Ribes is the director
Paperback / softback / of dietetics at the Hopital du PerpetualSecours in France.
208 pages
Ethnic
CKB049000
5.50 W | 8.50 H | 0.47 T
6W | 9H | 0T

IPG
Barbecue
More Than 50 Fabulous New Recipes for the Grill
Murdoch Books

Summary
Adobo Pork with Coconut Rice, Barbecued Salmon with Gin & Fennel Cream, and Barbecued Asaparagus with
Toasted Pine Nut Dressing
Barbecuing is as versatile and easy as ever, and with this book, readers can be as ambitious or as lowkey as
they likefeed the family or entertain a crowd. Ranging from slowcooked main meals to quick vegetable side
dishes, these easytofollow recipes each have that "wow factor." A whole chapter dedicated to marinades,
9781742663258
Pub Date: 2/25/13
spice rubs, and sauces will also equip readers with flavor boosters to bring ingredients to life. From the perfect
$14.95 burger to Asian Sticky Pork Ribs to a fullon dinner party menu, this collection is a reminder that for aroma and
Paperback / softback / flavor, nothing beats a barbecue. Includes dual measures.
128 pages
CKB005000 Murdoch Books is an independent publishing company with extensive onsite test kitchens.
Series: Make Me
7.000 in W | 8.000 in H
178mm W | 203mm H
The Smart Guide to Healthy Grilling
Barry Fast

Summary
Grilling is not just for summer weekend cookouts, it is the yearround goto cooking method for lowcalorie, low
fat meals, and The Smart Guide to Healthy Grilling shows how to prepare delicious, healthful meals in a matter of
minutes. Grilling expert Barry Fast provides carefully researched advice and instruction in a lively, easytofollow
format. The guide explains how to create the best burger you've ever tasted; grill lowcal, greattasting chicken
and vegetables; make delicious, nosugaradded desserts with a variety of fresh fruits; convert friends and
family into seafood lovers; and reduce up to 90 percent of the formation of potentially carcinogenic HCA and PAB
chemicals that highheat cooking produces. Whether you're planning a casual and relaxed dinner party or a
healthy weekday meal, this book will help get dinner on the table with less work than any other cooking method.
9781937636159
Pub Date: 5/1/14
$19.95
Paperback / softback / Barry Fast is a food writer and editor and the author of The Catfish Cookbook. He has developed hundreds of
recipes for everyday grilling that combine the tastiest grilling techniques with the latest nutritional and heart
288 pages health science. He lives in City Island, New York.
Cooking / Methods
CKB005000
Series: Smart Guides
7.500 in W | 9.250 in H |
1.470 lb Wt
191mm W | 235mm H |
667g Wt

IPG
Home Smoking and Curing
Keith Erlandson

Summary
First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the
pleasures of smoking and curing food. With clear and simple instructions, including building a kiln, it offers a
wealth of information for amateur chefs and gourmets alike.
Author Bio
Keith Erlandson contributed to The Countryman's Weekly, The Field, and The Shooting Times magazines, and is
the author of Gundog Training and The Working Springer Spaniel.
9780091927608
Pub Date: 10/7/08
Hardback
160 pages
Cooking
CKB000000
5.500 in W | 8.120 in H |
0.500 in T | 0.563 lb Wt
140mm W | 206mm H |
13mm T | 255g Wt
The Whole Cow
Christopher Trotter

Summary
A companion volume to The Whole Hog, this gourmet celebration of the cow and all its parts offers more than
100 recipes from around the world
Much more than just a cookbook, this book is a unique blend of historical, geographical, and culinary interest,
together with clear explanations of how to cook different cuts of beef and veal. It is a celebration of the cow
and all its variants. The book not only explains all the different ways to cook with beef and veal, but it also gives
the history and importance of great and rare breeds, butchers' recommended cuts, and true headtotail eating.
It includes the latest on ethical veal and is a mustbuy for any meat enthusiast. Includes dual measurements.
9781862059894
Pub Date: 11/1/13
$34.95
boards Christopher Trotter is a freelance chef and food writer, restaurant inspector, and food consultant. He is the
coauthor of The Food and Cooking of Scotland, Scottish Traditional Recipes, A Taste of Scotland, and The Whole
272 pages
Cooking / Specific Hog.
Ingredients
CKB054000
7.500 in W | 10.000 in H |
1.000 lb Wt
191mm W | 254mm H |
454g Wt

IPG
The Whole Hog
Recipes & Lore for Everything but the Oink
Christopher Trotter, Carol Wilson

Summary
Filled with historical and culinary lore as well as more than 100 recipes, this gourmet celebration of the pig and all
its parts is a musthave for every pork fan, baconsandwich supporter, and sausage addict
Much more than a cookbook, this is a celebration of all things porcinea unique blend of historical, geographical,
and culinary interest, together with clear explanations of how to cook the different cuts of pork and delicious
recipes. The idea of being able to "cook everything but the oink" of a pig permeates the recipes which are
informed by the traditions covered in the main text. Completely international and full of fantastic photographs

and an engaging text, this book features recipes such as Escalopes of Pork with Avocado and Sage; Loin of Pork
9781862058613 with Mustard and Vermouth; Leek and Smoked Bacon Risotto; Tomato, Ham and Herb Tarts; Scotch Eggs; Pig's
Pub Date: 10/1/11 Liver with Lemon and Honey; and Cassoulet. Includes dual measurements.
$34.95
boards
Author Bio
Christopher Trotter is a freelance chef and food writer, restaurant inspector, and food consultant. They are
288 pages the coauthors of The Food and Cooking of Scotland, Scottish Traditional Recipes, and A Taste of Scotland. Carol
Cooking / Specific
Wilson is the author of several cookbooks on traditional foods, including Gypsy Feast. She contributes to such
Ingredients
CKB054000 publications as BBC Good Food, Food and Wine, Gastronomica, and Waitrose Food Illustrated, and is a jury
7.50 W | 10.00 H | 1.30 T
member for the Slow Food Biodiversity Awards.
8W | 10H | 1T
The Italian Sausage Bible
Mary Contini, Bob Dewar

Summary
An indispensable bible for every cook, this practical and humorous book explores the Italian fascination with
salsiccia sausage. Tracing the delicacy's history and displaying its remarkable versatility with more than 55
mouthwatering recipesincluding Il Panino di San Gennaro, Philip's Fabulous Fonteluna Sugo, and Pepperoni Pizza
Twicethis is the perfect gift for the sausage lover or Italophile.
Author Bio
Mary Contini is the bestselling author of numerous books about Italian life and cooking, including Dear
Francesca, Dear Olivia, and Valvona & Crolla: A Year at an Italian Table. She is the director of Valvona & Crolla,
9781780270500 a renowned Edinburgh restaurant, delicatessen, and cookery school. Bob Dewar is an artist and a former
Pub Date: 8/24/12
$7.95
political and social contributor to the Scotsman.
96 pages
Ethnic
CKB047000
4.500 in W | 6.250 in H
114mm W | 159mm H

IPG
Fish Easy
Over 100 Simple 30Minute Seafood Recipes
Mitch Tonks

Summary
A seafood expert offers simple, delicious recipes that each take less than 30 minutes to prepare and cook
A collection of incredible fish and shellfish dishes are all made using accessible yet sustainable fish, from salmon
and trout to bream and bass to mussels and crayfish. The five chapters are based on cooking methodsthe grill,
the frying pan, the casserole pot, the oven, and the parcel, for fish baked in a foil parcel. Each chapter features
tips on how to get the best results, whatever the heat source. There are plenty of tips and tricks with the
recipes, including how to simplify the cooking further, and how to make a similar dish more cheaply. Specially

commissioned photographs of the dishes and stepbysteps for many of the techniques complete this beautiful
9781862059290 and accessible book. Recipes include dual measurements.
Pub Date: 5/3/12
$29.95 Author Bio
Trade paperback (US) Mitch Tonks is an awardwinning food writer, restaurateur, and fishmonger whose titles include The
Fishmonger's Cookbook and The Seafood Cafe Cookbook.
224 pages
Cooking / Specific
Ingredients
CKB076000
7.500 in W | 9.500 in H
191mm W | 241mm H
The Candy Cookbook
Alice Bradley

Summary
Discover a delicious array of recipes in this classic 1917 cookbook, the first ever to contain recipes for cooking
with chocolate
This is a groundbreaking work first published in 1917 that features a variety of mouthwatering recipes for fudge,
meringues, marshmallows, fondants, cakes, macaroons, and all kinds of other sweets. Reprinted in a beautiful
edition, with brand new striking illustrations, this is a book both to treasure and to use practically, helped along
the way with the handy lists of instructions and desirable utensils. Still as tasty today as when they were first
published, these recipes display a perennial fascination with confectionary. Make Wild Rose Ornamental Frosting,
Cream Butterscotch with Nuts, and perhaps even the intriguing Mushroom Meringuesall soon to become family
favorites! Includes Imperial measures with conversion chart.
9781843915331
Pub Date: 2/1/15
$16.95 Author Bio
Discount Code: LON Alice Bradley was principal of Miss Fanny Farmer's School of Cookery, and cooking editor of Woman's Home
Paperback / softback / Companion.
240 pages
Cooking / Courses &
Dishes
CKB095000
5.000 in W | 8.000 in H
127mm W | 203mm H

IPG
Zumbo
Adriano Zumbo's Fantastical Kitchen of OtherWorldly Delights
Adriano Zumbo

Summary
A whirlwind tour through the whimsical world of Adriano Zumbo's sweet Willie Wonkastyle inventions
Utterly irresistible and always unique, Zumbo's sweet treats feature bold flavor combinations with incredible
design, and this stunningly illustrated collection takes readers on a journey beyond the chocolate factory to find
out how to do it themselves. His meltinthemouth macarons include Chocolate Salt and Vinegar, Kalamata
Olive, Salted Butter Popcorn, Blackened Vanilla Bean, and Salted Milk Chocolate Caramel. Perfect pastries range
from Pumpkin and Saffron Risotto Snail to Sticky Mango Danish. Incredibly creative cakes include Miss Marple
9781741968040
Cake (orange, mascarpone, and maple), and Escape from a Colombian Rainforest (cherry, cola, and chocolate).
Pub Date: 10/10/12
$39.95 These stunning desserts are broken down into many small steps, creating the perfect challenge for dessert
Hardback / Cloth over makers who are ready for a challenge. Includes dual measures.
boards
256 pages
Cooking / Courses & Author Bio
Dishes Adriano Zumbo's playful approach to food, farranging imagination, and cheeky attitude have made him one of
CKB024000 Australia's best known chefs. He opened his first patisserie in in 2007. His appearances on MasterChef Australia
8.500 in W | 11.500 in H | have since won him a national following.
1.000 lb Wt
216mm W | 292mm H |
454g Wt
Lily Vanilli's Sweet Tooth
Recipes and Tips from a Modern Artisan Bakery
Lily Jones

Summary
Canongate UK's beautiful first cookbook, a baking book with pinktipped pages by a rock'n'roll baker, combines
the techniques to become a skilled baker with innovative and mouthwatering recipes
Since she started out selling her cakes at a market in East London, Lily Jones (aka Vanilli) has gone on to
become one of Britain's bestloved artisan bakers. With a starstudded client list and a thriving
bakery, Lily's baked goods are famous for their unique flavor combinations, spectacular design, and exquisite
taste. This book takes readers behind the scenes of her bakery and explains how to master some of the core
skills of bakingthe cake, the custard, the coulis, the pastry, the ganache, and much morearming readers with
9780857864413
Pub Date: 10/1/13
the skills necessary to develop one's own recipes and move beyond the cupcake once and for all. Packed with
$29.95 more than 100 inspirational and easytofollow recipes including Ultimate PillowSoft Vanilla Sponge Cake, Bitter
Hardback / Cloth over Chocolate Orange Cake, Rhubart Tarts with Chilli and Ginger, Brown Sugar Brioche, Whisky Salt Caramel Popcorn,
boards Very Boozy Sherry Trifle, and Absinthe and Mint Chocolate Chip Ice Cream, it also contains invaluable tips and
272 pages decorating techniques. This book is essential reading for anyone who is passionate about making sweets, from
Cooking / Methods the complete beginner to the expert baker. Includes metric measures.
CKB004000
7.500 in W | 10.000 in H |
191mm W | 254mm H |
Lily Jones has been selling her cakes under the name Lily Vanilli since 2009 when she opened her first bakery.
1,021g Wt
She also runs a cake and cocktail private members club and is the author of A Zombie Ate My Cupcake!: 25
Deliciously Weird Cupcake Recipes.

IPG
Rococo
Mastering the Art of Chocolate
Chantal Coady

Summary
A sumptuous collection of recipes from London's most exclusive chocolatier, with a padded cover, three
placeholder ribbons, and pinkedged pages, all inside a sturdy box with lovely interior vintage French illustrations
Rococo makes the finest chocolates in the world, and its founder, Chantal Coady, has been a pioneer of the
nouveau chocolat revolution for 30 years. She established the awardwinning Rococo chocolate business and
school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal
shares her expertise and chocolate alchemy. With recipes that include Coffee & Lemon Truffles, Goat's Cheese
9780297865193
Ganache, Milk Chocolate & Passion Fruit Shortbread, Boozy Mousse, and Turkey & Bacon Sandwich with
Pub Date: 1/1/14
$55.00 Chocolate, Rococo celebrates gastronomy's finest, most complex, and luxurious of ingredients. Suitable for
Hardback / Cloth over absolute beginners and chocolate connoisseurs, this tome is a master class for chocolate lovers everywhere.
boards Includes metric measures.
288 pages
Cooking / Courses &
Dishes Author Bio
CKB018000 Chantal Coady is the founder of Rococo Chocolates, a specialty shop in London. She works closely with the
8.500 in W | 10.500 in H | Grenada Chocolate Company as part of a joint venture to produce fairly traded and "ethical" chocolate and is the
3.080 lb Wt founder of the Campaign for Real Chocolate and the Chocolate Society.
216mm W | 267mm H |
1,397g Wt
Miss Hope's Chocolate Box
Fudges, Fairy Cakes, Truffles and Other Splendid Recipes

Summary
A mouthwatering collection of 50 chocolate recipes from wonderfully original and quirky confectioners
In this indulgent celebration of all things cocoabased, Miss Hope presents her favorite chocolate recipes, which
include delights such as Passion Fruit Truffles, Sea Salt Caramels, Walnut Whips, Chocolate Ginger Creams, and
Chocolate Truffle Cake. Miss Hope's recipes focus on the use of the best ingredients, including fresh cream,
9780091940393 butter, and natural vanilla. She also treats readers to irresistible chocolatey anecdotes which are guaranteed to
Pub Date: 4/1/14 make readers chuckle. Exquisitely designed and lavishly photographed, this book is the perfect gift or a wonderful
$23.95 dose of selfindulgencerequired reading for chocolate lovers everywhere. Includes dual measures.
boards
Cooking / Courses & Hope and Greenwood are delightfully irresistible shops in London that celebrate the best of British
Dishes
confectionery. Inspired by Miss Hope's memories of playing sweet shops in the garden as a child, the shops
CKB018000
Sales Restrictions: Canada evoke the Britain of yesteryear, selling everything from sherbet lemons to indulgent chocolate truffles. Miss Hope
only and Mr. Greenwood opened their first shop in Dulwich, South London, in 2004 and following its huge success,
8.000 in W | 8.000 in H | opened their second in Covent Garden, London in 2008. They are the winners of a Gold Medal in The Great Taste
1.130 lb Wt Awards for their chocolate and have a website, www.hopeandgreenwood.co.uk.
203mm W | 203mm H |
513g Wt

IPG
Sweet Studio
The Art of Divine Desserts
Darren Purchese

Summary
From cakes and mousses to glazes and spreads, pastry chef Darren Purchese offers guidance towards the
creation of enhanced textures and perfected flavors
Sweet Studio is a laboratory for delectable desserts, where classically trained pastry chef Darren Purchese
produces exquisite and extravagant sweet creations. Each of his desserts are made from component parts such
9781742663371
as jellies, mousses, sponges, creams, and spreads which are built up, layer upon layer, to create the finished
Pub Date: 6/1/14 work of sweet art. This book is guaranteed to bring out the inner Willy Wonka in all of us, with recipes including
$39.95 Coconut Mousse, Gin & Tonic Marshmallows, Milk Chocolate Raspberry Eclairs, Pistachio Cake, and Smoked White
Discount Code: LON Chocolate Brownies. Includes dual measures.
boards
Cooking / Courses & Darren Purchese is one of the most respected pastry chefs working in Australia today. He has worked in
Dishes
CKB095000 prestigious hotel kitchens across England and France, including the Savoy Hotel in London, under the tutelage of
Mâitre Chef de Cuisine, Anton Edelmann. He set up Sweet Studio in early 2011.
9.000 in W | 10.000 in H |
2.630 lb Wt
229mm W | 254mm H |
1,193g Wt
Maya's Secrets
100 Delightful Latin Dishes for a Healthier You
Maya LeonMeis, Malena Perdomo, Martin LimasVille...

Summary
From tasty appetizers to scrumptious desserts, the 100 dishes in this healthconscious cookbook were created
by an authoritative team comprised of a TV food show host, a professional chef, and a registered dietitian. Each
recipe features tempting Latin flavors and an appealing combination of ingredients and spices, as well as
recommendations for the prevention or control of particular diseases and conditions, such as cancer, diabetes,
or cardiovascular concerns. Special projects highlight holiday favorites and delicious treats just for kids. Helpful
shopping lists of key ingredients to keep in the pantry simplify the process of making wholesome food choices.
9781604430288
Pub Date: 12/14/12
$19.95 Author Bio
Paperback / softback / Maya LeónMeis is the creator and host of Maya's Secrets, a health education television show geared toward
Trade paperback (US) the Latino community that has been airing in Colorado since 2006. Malena Perdomo, RD, CDE is a dietitian who
160 pages designs and improves nutrition educational materials for Latinos. She is the Secretary of Latinos and Hispanics in
Cooking / Regional & Dietetics and Nutrition (LAHIDAN), the Latino Nutrition Specialist Spokesperson for the American Dietetic
Ethnic Association, and a member of a research team for Kaiser Permanente Colorado. Martín LimasVillers is an
CKB099000
internationally trained chef who has a daily onehour radio show called "La Cocina de Martín" on La Buena Onda
7.000 in W | 9.000 in H radio station in Denver. He also writes for El Hispano, Viva Colorado and the Denver Post.
178mm W | 229mm H
They all live in Denver.

IPG
The Date Night Cookbook
25 EasytoCook Menus for the Busy Couple
Meredith Phillips

Summary
Combining her expertise on relationships with her lifelong love of cooking, this celebrity author brings to the table
25 threecourse menus that are simple enough for a weeknight yet elegant enough for a candlelit dinner for two.
Urging couples with jobs, children, and endless todo lists to set aside one night of the week to dine together
without distractions, this cookbook makes it fun to stay home and prepare an easy appetizer, a quicktofix main
dish, and a tempting dessert, each a fresh twist on a classic recipe and all of them inspired by a Californiastyle
attention to readily available ingredients and seasonal produce. Photographs also show the author preparing the
recipes and provide closeups of the finished dishes.
9780965327572
Pub Date: 1/1/08
Author Bio
$29.95 Meredith Phillips was the star of the second season of ABC's popular reality television series The Bachelorette.
Hardback / Cloth over She is a professionally trained chef and a managing partner of ProChef, Inc., which is developing a 20part DVD
boards cooking series. She lives in Los Angeles.
176 pages
Cooking / Methods
CKB070000
8.000 in W | 10.000 in H |
0.740 in T | 1.900 lb Wt
203mm W | 254mm H |
19mm T | 862g Wt
The New InterCourses (10th Edition)
An Aphrodisiac Cookbook
Martha Hopkins, Randall Lockridge

Summary
Organized by type of aphrodisiac, this playful cookbook covers 19 sensual foods, ranging from traditional
favorites like oysters and strawberries to lesserknown but just as potent foods such as pine nuts and
asparagus. Including histories of aphrodisiacs, couples' anecdotes, and tantalizing photography, this 10th
anniversary edition of this beautiful and innovative cookbook features more than 55 new, coupletested recipes
9780965327527
and a completely revised appendix.
Pub Date: 2/1/07
$29.95 Author Bio
Discount Code: LON Martha Hopkins and Randall Lockridge formed Terrace Partners, a publishing and design firm, in 1996. They've
Hardback / Cloth over collaborated on many books, including Do It for Less! Parties, Let's Grill, LowCarb Meals in Minutes, Meat, More
boards
LowCarb Meals in Minutes, and New Tastes from Texas, a companion book to Stephan Pyles' PBS series. Martha
208 pages has appeared on Good Morning America, CNN, and the Food Network. She lives in Waco, Texas. Randall lives in
Cooking / Courses & Scottsdale, Arizona.
Dishes
CKB101000
9.250 in W | 9.250 in H |
0.500 in T | 2.190 lb Wt
235mm W | 235mm H |
13mm T | 993g Wt

IPG
Fork Me, Spoon Me
The Sensual Cookbook (Limited Edition)
Amy Reiley

Summary
Exploring the world's most potent aphrodisiacs for steaming up the kitchen or bedroom (or wherever), this
cookbook from a leading authority on sensual foods leads readers down the road to romance or, if preferable,
simply helps them get down and dirty. More than 40 recipes based on 12 main ingredients are featured, including
vanillascented sea bass, moist mango meatloaf, ginger mojitos, and Persian love cake, all designed to promote
overall sexual health. This limited edition is presented with a new, alternate cover.

9780977412013
Pub Date: 2/1/10
Author Bio
$14.95 Amy Reiley is the second American to earn the title Master of Gastronomy from Le Cordon Bleu and was named
Paperback / softback / one of the five best female wine professionals in the world by France's Wine Women awards. She has written for
Trade paperback (US) Daily Candy, Gault Millau, Las Vegas, and Variety, and is the author of Chile Aphrodisia and The Love Diet. She
144 pages lives in Las Vegas.
Cooking
CKB000000
6.000 in W | 7.000 in H |
0.400 in T | 0.430 lb Wt
152mm W | 178mm H |
10mm T | 195g Wt
Romancing the Stove
The Unabridged Guide to Aphrodisiac Foods
Amy Reiley

Summary
The sequel to the critically acclaimed Fork Me, Spoon Me, this spicy cookbook is a manual to romance whether it
is in the kitchen or the bedroom. Amy Reileymaster of gastronomy and the leading American authority on
sensual foodsdefines and demystifies aphrodisiac foods, from the scent of red wine as seduction tool to
watermelon doubling as a little blue pill. The simple and satisfying recipes include strawberries and cream
buttermilk pancakes, fresh corn soup, lobster pasta in champagne sauce, hot chocolate martinis, and chipotle

bacon chocolate chip cookies.
9780984689804
Pub Date: 1/16/12
$16.95
Author Bio
Trade paperback (US) Amy Reiley was the second American to earn the title Master of Gastronomy from Le Cordon Bleu and was
named one of the five best female wine professionals in the world of 2005 by France's Wine Women awards. She
160 pages
is the author of Chile Aphrodisia and Fork Me, Spoon Me, and has written for Daily Candy, Gault Millau, Las
Cooking
CKB000000 Vegas, and Variety. She lives in Las Vegas.
6.000 in W | 7.000 in H |
0.460 lb Wt
152mm W | 178mm H |
209g Wt

IPG
Culinary Reactions
The Everyday Chemistry of Cooking
Simon Quellen Field

Summary
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with
acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize
compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria
and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into
graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt,
butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the
more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easytofollow
9781569767061
Pub Date: 11/1/11
primer even includes recipes to demonstrate the concepts being discussed, including:
$16.95
Paperback / softback / · Whipped Creamsicle Toppinga foam
288 pages · Cherry Dream Cheesea protein gel
Science / Chemistry
SCI013000
· Lemonade with Chameleon Eggsan acid indicator
6.000 in W | 9.000 in H |
0.930 lb Wt
152mm W | 229mm H |
422g Wt Author Bio
Simon Field is the author of Why There's Antifreeze in Your Toothpaste, Gonzo Gizmos, and The Return of
Gonzo Gizmos, and is the creator of the popular Web site www.scitoys.com.
The Way Kitchens Work
The Science Behind the Microwave, Teflon Pan, Garbage Disposal, and More
Ed Sobey

Summary
If you've ever wondered how a microwave heats food, or why aluminum foil is shiny on one side and dull on the
other, or whether it is better to use cold or hot water in a garbage disposal, you should read The Way Kitchens
Work. Modern kitchens are hitech marvels, with more machinery than any other room in the house. Each of the
50+ entries includes its history, interesting trivia, and a discussion of the technology involved.
Readers will also enjoy reviewing the utensils' and appliances' original patent blueprints, as well as photos of the
"guts" of these culinary tools. The author even includes odd side stories, such as how the waffle iron played a

role in the founding of Nike, how you can reset a turkey timer, and why socialite Josephine Cochran really
9781569762813 invented the dishwasher in 1886it wasn't because she wanted to ease the burden of her servants, but
Pub Date: 4/27/10 because she wanted a device that would avoid the unsightly chips associated with hand washing.
$14.95
Trade paperback (US) And finally, for those whose stovetop skills are still in development, Sobey provides information on the invention
and use of the smoke detector and handheld fire extinguisher.
192 pages
Cooking / Reference
CKB071000
0.500 in T Ed Sobey is the author of A Field Guide to Household Technology and The Way Toys Work.
178mm W | 254mm H |
13mm T

IPG
Hungry City
How Food Shapes Our Lives
Carolyn Steel

Summary
The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly
underappreciated social and physical impact on both human populations and the planet. Yet few eaters are
conscious of the processes that are required to bring food into a metropolis. This original and revolutionary study
examines the way in which modern food production has damaged the balance of human existence, and reveals a
centuriesold dilemma that holds the key to a host of current problems, among them obesity, the inexorable rise
of the supermarkets, and the destruction of the natural world. The rise and impact of such American hallmarks as
industrialized food and meat production, the supermarket, fast food restaurant chains, and processed edibles on
city life is examined alongside the historical roots and the contemporary issues at each stage of the food cycle,

from farm to plate to landfill. Original and inspiring, this is a warning call to the waste and destruction caused by
9780099531685 today's food systems, and a guide to correcting its errors.
Pub Date: 6/1/09
$18.95
Discount Code: LON
Author Bio
Trade paperback (US) Carolyn Steel is an architect, lecturer, and writer.
400 pages
Social Science / Sociology
SOC026030
5.000 in W | 8.000 in H |
1.000 in T | 0.710 lb Wt
127mm W | 203mm H |
25mm T | 322g Wt
By Any Greens Necessary
A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look
Phat
Tracye Lynn McQuirter

Summary
* The first vegan guide geared to African American women
* More than forty delicious and nutritious recipes highlighted with color photographs
* Menus and advice on transitioning from omnivore to vegan
* Resource information and a comprehensive shopping list for restocking the fridge and pantry
9781556529986
Pub Date: 5/1/10 African American women are facing a health crisis: Heart disease, stroke, and diabetes occur more frequently
$14.95 among them than among women of other races. Black women comprise the heftiest group in the nation80
Paperback / softback / percent are overweight, and 50 percent obese. Decades of studies show that these chronic diseases can be
prevented and even reversed with a plantbased diet. But how can you control your weight and health without
240 pages sacrificing great food and gorgeous curves?
Health & Fitness / Nutrition
HEA017000
Just ask Tracye Lynn McQuirter. With attitude, inspiration, and expertise, in By Any Greens Necessary McQuirter
5.500 in W | 8.500 in H |
0.600 in T shows women how to stay healthy, hippy, and happy by eating plenty of fresh fruits and vegetables, whole
140mm W | 216mm H | grains, and legumes as part of an active lifestyle. The book is a call to action that all women should heed.
15mm T
Author Bio
Tracye Lynn McQuirter, a nutritionist who leads worldwide seminars on vegan nutrition, has been featured in
dozens of media, including Essence, the Washington Post, and Black Press USA. A 20year vegan and a former
contributing writer for Heart and Soul, the largest healthandfitness magazine for African American women,
McQuirter founded the Black Vegetarian Society of New York, directed the nation's first federally funded vegan
nutrition program, and worked on legislation to improve federal nutrition guidelines. She currently promotes
schoolbased initiatives to reverse childhood obesity and has served as a nutrition consultant for the Black
Women's Health Imperative, the largest health advocacy organization for black women and girls. A graduate of

IPG
Fizz
How Soda Shook Up the World
Tristan Donovan

Summary
This social, cultural, and culinary history charts soda's remarkable, worldchanging journey from aweinspiring
natural mystery to ubiquity. Offthewall and offbeat stories abound, including how quack medicine peddlers
spawned some of the world's biggest brands, how fizzy pop cashed in on Prohibition, how soda helped presidents
reach the White House, and even how Pepsi influenced Apple's marketing of the iPod. This history of carbonated
drinks follows a seemingly simple everyday refreshment as it zinged and pinged over society's taste buds and, in
doing so, changed the world.
The story of soda is the story of the modern world, a tale of glamorous bubbles, sparkling dreams, big bucks,
miracle cures, and spreading waistlines. Fizz: How Soda Shook Up the World charts soda's remarkable, world
9781613747223
Pub Date: 11/1/13
changing journey from aweinspiring natural mystery to ubiquitous presence in all our lives.
$17.95
Discount Code: LON Along the way you'll meet the patent medicine peddlers who spawned some of the world's biggest brands with
their allhealing concoctions, as well as the grandees of science and medicine mesmerized by the magic of
bubbling water. You'll discover how fizzy pop cashed in on Prohibition, helped presidents reach the White House,
288 pages and became public health enemy number one. You'll learn how Pepsi put the fizz in Apple's marketing, how Coca
Cooking / Beverages Cola joined the space race, and how soda's sticky sweet allure defined and built nations. And you'll find out how
CKB008000
an alleged sodaloving snail rewrote the law books.
6.000 in W | 9.000 in H |
0.920 lb Wt
152mm W | 229mm H | Fizz tells the extraordinary tale of how a seemingly simple everyday refreshment zinged and pinged over our
417g Wt taste buds and, in doing so, changed the world around us.
Author Bio
Tristan Donovan is the author of Replay: The History of Video Games. His work has appeared in publications
such as the Times, Stuff, the Daily Telegraph, the Guardian, and the Big Issue.
Tristan Donovan is the author of Replay: The History of Video Games. His work has appeared in publications
such as the Times, Stuff, the Daily Telegraph, the Guardian, and the Big Issue.
Gruesome Grub & Disgusting Dishes
Susan Martineau, Martin Ursell

Summary
This alternative kid's cookbook takes familiar recipes and reworks them to highlight the yuck factor
Here's a terrific collection of revolting recipes for the budding grossologist, including sweet and savory dishes,
hot and cold food, and drinks. Kids can enjoy trying out their cookery skills and throw a gruesome party to gorge
themselves on gorgeous but disgustingsounding treats.

Author Bio
9781874735458 Susan Martineau is a children's author whose books include 50 French Phrases, 50 Spanish Phrases, and Slimy
Pub Date: 9/1/99
$8.99 Science and Awesome Experiments. Martin Ursell is an author and illustrator of children's books including The
Discount Code: LON Big Book of Experiments and Activities, Dragon Boy, and You Can Draw Wild Animals.
24 pages
Cooking & Food
JNF014000
Series: Gruesome Series
9.000 in W | 11.000 in H
229mm W | 279mm H

IPG
Creative Recipes
Susan Martineau, Martin Ursell

Summary
Gruesome, gross, and creativelyfun recipes in a cookbook shaped like a pizza
From homemade pizza with ghoulish toppings through spidertopped fairy cakes, to severed fingers in a bun,
these recipes will shock and surprise your friendsespecially because they're so yummy! Included are recipes for
monster pizzas, prehistoric sandwiches, dung buns, bony biscuits, and many more!
9781908164292
Pub Date: 10/1/12
$7.99 Author Bio
Discount Code: LON
Susan Martineau is a children's author whose books include 50 French Phrases, 50 Spanish Phrases, and Slimy
Novelty book
Science and Awesome Experiments. Martin Ursell is an author and illustrator of children's books including The
24 pages Big Book of Experiments and Activities, Dragon Boy, and You Can Draw Wild Animals.
Cooking & Food
JNF014000
9.000 in W | 9.000 in H
229mm W | 229mm H
So Easy Baby Food (2nd Edition)
A Personalized Guide to Making Baby Food at Home
Joan Ahlers, Cheryl Tallman

Summary
Presented in an innovative format that is a combination of cookbook, workbook, and instructional guide, this
reference helps parents provide dietary essentials for their babies through allnatural, homemade baby food. With
more than 40 recipes for fruit, vegetable, and protein purees, hundreds of suggestions for creating meals, and
tips for enhancing flavor with herbs, parents will learn to easily prepare food in only 30 minutes per week that
looks, smells, and tastes better than any massproduced variety. In addition to the recipes, the guide provides
9780972722728
Pub Date: 2/21/05
information on the benefits of homemade baby food, introducing solid foods, and developing healthy eating
$19.95 habits, while the workbook format makes it easy to record allergies and other reactions.
boards
3 And Under Joan Ahlers is the cofounder, with her sister Cheryl, of www.FreshBaby.com, a site dedicated to raising children
Cooking / Baby Food with healthy eating habits. She lives in Los Alamos, New Mexico. Cheryl Tallman is an authority on the subject
CKB107000 of healthy eating habits for infants, toddlers, and children, and the author of So Easy Baby Food Basics. She
8.500 in W | 8.250 in H lives in Petoskey, Michigan. They are the coauthors of So Easy Baby Food Kit and So Easy Toddler Food.
216mm W | 210mm H

IPG
So Easy Baby Food Basics
Homemade Baby Food in Less Than 30 Minutes Per Week
Cheryl Tallman

Summary
This cookbook for allnatural, homemade baby food provides recipes and instruction for making stage 13 baby
foods. Also included are the basics of introducing solid foods and how to develop healthy eating habits. In less
than 30 minutes a week, parents can save money, reduce childhood obesity, and avoid processedfood safety
concerns with this easy and straightforward system.
9780972722759
Pub Date: 7/16/10
$8.95 Author Bio
Paperback / softback / Cheryl Tallman is an authority on the subject of healthy eating habits for infants, toddlers, and children, and
the coauthor of So Easy Baby Food, So Easy Baby Food Kit, and So Easy Toddler Food. She lives in Petoskey,
36 pages Michigan.
3 And Under
Cooking / Baby Food
CKB107000
8.00 W | 8.00 H | 0.90 T
8W | 8H | 1T
New Vegetarian Baby
Sharon K. Yntema, Christine Beard

Summary
An allnew edition of America's favorite guide to bringing up baby as a vegetarian, this book incorporates all the
latest information to answer questions and lay to rest any lingering doubts about a vegetarian regimen for
infants.
9780935526639
Pub Date: 10/1/99
$16.95
272 pages
Health & Fitness /
Children's Health
HEA046000
5.500 in W | 8.500 in H |
0.780 in T | 0.800 lb Wt
140mm W | 216mm H |
20mm T | 363g Wt

IPG
More Peas Please
Solutions for Feeding Fussy Eaters
Kate Di Prima, Julie Cichero

Summary
Do you dream of enjoyable mealtimes with children who are adventurous about trying a variety of foods? If so,
this is the perfect book for you, providing a wealth of nutritious solutions for fussy eaters. The number of
children with feeding problems, food fussiness, or food group avoidance who are seeing health professionals is
growing drastically. Apart from a dislike of certain foods and an aversion to trying new things, some children
refuse to eat "lumpy" or "slimy" foods. Not many people know there's a strong relationship between learning to
chew and swallow and learning to talk. Likewise, there is a little known connection between constipation, poor
9781741757156 appetite, and fussy eating habits. This book provides loads of authoritative, sensible, practical advice about
Pub Date: 5/1/10 feeding children, along with easy recipes and a wealth of information about why kids sometimes have strange
$23.95 responses to certain foods, and how they can overcome them. This guide to helping children learn to happily eat
a healthy and varied diet examines the importance of feeding kids a balanced diet, tackling the psychological
side of eating as well as the significance of early feeding experiences on speech development.
279 pages
Health & Fitness / Author Bio
Children's Health Kate Di Prima is a dietitian and an adult and infant nutritionist. She writes a regular nutritional column for three
HEA046000
magazines, Mother and Baby, Pregnancy and Birth, and Little Kids and is interviewed regularly for magazines
6.500 in W | 8.500 in H |
including New Idea and Good Health. Dr. Julie Cichero is a specialist in feeding and swallowing disorders and
0.900 in T | 0.820 lb Wt
165mm W | 216mm H | former codirector of the No Fuss Feeding & Swallowing Centre.
23mm T | 372g Wt
Guess What?Food?
Yusuke Yonezu

Summary
Familiar foods become surprising creatures with the help of lively lifttheflaps

Carrots, chestnuts, and cheese turn into animals with the lift of a flap in this fun board book. Young readers are
encouraged to use their imaginations to guess what animal will be revealed. A toasty bun becomes a smiling dog;
a series of red peppers transforms into an octopus. What will be found under the pumpkin? Children will enjoy
9789888240623
brainstorming to guess each surprise.
Pub Date: 4/1/14
$9.99
Board book Author Bio
24 pages Yusuke Yonezu is an author and illustrator of children's books, including 5 Little Apples, Moving Blocks, Please
3 And Under Don't Cry, Rainbow Chameleon, We Love Each Other, and Yum Yum!
Juvenile Fiction / Concepts
JUV009000
Series: Yonezu, Guess
What?, board books
6.500 in W | 6.500 in H |
0.490 lb Wt
165mm W | 165mm H |
222g Wt

IPG
So Easy Toddler Food (2nd Edition)
Survival Tips & Simple Recipes for the Toddler Years
Cheryl Tallman

Summary
With survival tips on common toddler eating behaviors and 40 easy recipes designed to win over the pickiest
child, the updated edition of this cookbook is the perfect allinone reference for parents. The recipes use
common ingredients, are explained through simple steps and photos, and feature nutrition facts and menu ideas.
Recipes include a breakfast burrito, pineapple kabobs, homemade pizza, and creamy cauliflower soup. This new
9780988429505 edition also features practical advice and tips for toddler eating behaviors; healthy eating topics; and
Pub Date: 12/19/12 introduction to the MyPlate system; dos and don'ts to avoid food battles; and engaging kitchen activities.
$8.95
Author Bio
56 pages Cheryl Tallman is an authority on the subject of healthy eating habits for infants, toddlers, and children. She is
Ages 3 to 5, Grades P to K the author of So Easy Baby Food Basics and coauthor of So Easy Baby Food and So Easy Baby Food Kit. She
Cooking / Baby Food
lives in Petoskey, Michigan.
CKB107000
8.000 in W | 8.000 in H |
0.440 lb Wt
203mm W | 203mm H |
200g Wt
I Want to Be a Chef
Murdoch Books

Summary
More than 100 recipes for breakfast, lunch, and dinner will teach aspiring young chefs the techniques needed to
cook their way to success
Learning to cook opens the way to a lifetime of happy experiences. Once they start cooking for family and
friends, young people will quickly realize what a very rewarding thing it is to do. This collection features recipes
with which to start the day, such as Blueberry Pancakes, Scrambled Eggs, and Ricotta Crumpets with Pear;
dishes for lunchtime and snacks, such as Spinach and Feta Muffins, Potato and Pumpkin Soup, and OvenBaked
Chicken Nuggets; and such dinnertime options as Spinach and Ricotta Cannelloni, Tofu with Greens and Noodles,
and Fishcakes. Delicious desserts include Ice Cream Brownie Sandwiches and Crazy Cupcakes. It offers clear
9781741967852
Pub Date: 5/1/12 stepbystep pictures helping cooks learn how to mix, roll out, slice, fold in, and chop their way to a successful
$19.95 result. Includes dual measurements.
192 pages
Murdoch Books is an independent publishing company with extensive onsite test kitchens.
Ages 10 to 13, Grades 5 to
8
Cooking & Food
JNF014000
Series: I Want to be a Chef
8.00 in W | 10.00 in H |
0.43 in T
203mm W | 254mm H |
11mm T

IPG
The Braces Cookbook (2nd Edition)
Recipes You (and Your Orthodontist) Will Love
Pamela Waterman, Brenda Waterman

Summary
Presenting 50 comfort food recipes developed by and for braces wearers, this indispensable collection offers real
food choices that the whole family will enjoy. This updated edition provides sensitive substitutions for classic
favorites and new recipe additions that even kids can make, including five new snack ideas. Sections for packing
lunches, comfort care, and cooking tips have been greatly expanded to give patients and their families
everything they need to support positive orthodontic experiences. Also included are updated web resources, fun
dental and orthodontic trivia, an orthodontic terms glossary, and reminders about foods to avoid.

Author Bio
9780977492275 Pamela Waterman is an engineer and author who has published four books on recipes and children's activities,
Pub Date: 1/1/13
$14.95
dozens of parenting, craft, renovation, and small business articles, and more than 80 technical articles. She is
Discount Code: SPT the author of The Braces Cookbook 2. Brenda Waterman is the creator of the Braces Cookbook concept and
Spiral bound / Concealed the developer of many of the book's recipes and tips. They live in Mesa, Arizona.
wire
144 pages
Cooking
CKB000000
6.000 in W | 9.000 in H |
0.870 lb Wt
152mm W | 229mm H |
395g Wt
The Braces Cookbook 2 (2nd Edition)
Comfort Food with a Gourmet Touch
Pamela Waterman, Amee Hoge

Summary
Created specifically for adults with braces, this cookbook features a full range of flavorfilled dishes through
easy, staysoft recipes and comfort food tips for any kind of bracesmetal, ceramic, behindtheteeth, or
alignertype. The recipes range from basic ideas made from aroundthehouse ingredients to meals with true
gourmet touches, including breakfasts, appetizers, desserts, entrees, and vegetarian dishes. This book is ideal
for eating well at home, on the road, and at the office. Savvy tips for being confident in braces at work are also
included.

Author Bio
9780977492282 Pamela Waterman is an engineer and author who has published four books on recipes and children's activities,
Pub Date: 1/1/13
$14.95
dozens of parenting, craft, renovation, and small business articles, and more than 80 technical articles. She is
Discount Code: SPT the author of The Braces Cookbook. Amee Hoge is a graduate of the French Culinary Institute of New York and
Spiral bound / Concealed the culinary and gardening instructor, food stylist, and photographer at Playing with Food. They live in Mesa,
wire Arizona.
136 pages
Cooking
CKB000000
6.000 in W | 9.000 in H |
0.830 lb Wt
152mm W | 229mm H |
376g Wt

IPG
Let's Eat Breakfast
Clare Hibbert

Summary
Let's Eat Breakfast encourages children to think about when they eat breakfast and what kinds of food they
might eat. They will encounter a range of healthy breakfast from around the world, and see where some foods
come from. Finally they can follow the simple recipe to make their own muesli.
Author Bio
Clare Hibbert is a freelance writer and editor who has written more than 100 books on numerous subjects for
9781909850200
Pub Date: 6/1/14
children under 12.
$10.99
Discount Code: LON
24 pages
Ages 3 to 5, Grades P to K
Cooking & Food
JNF014000
Series: Sparklers: Food We
Eat
10.000 in W | 10.000 in H |
0.310 lb Wt
254mm W | 254mm H |
141g Wt
Let's Eat Lunch
Clare Hibbert

Summary
Let's Eat Lunch encourages children to think about when they eat lunch and what kinds of food they might eat.
They will encounter a range of healthy lunches from around the world, and see how what they eat may change
with the seasons. Finally they can follow the simple recipe to make their own Greek salad.
Author Bio
9781909850231
Pub Date: 6/1/14
children under 12.
$10.99
Discount Code: LON
24 pages
Cooking & Food
JNF014000
Eat
10.000 in W | 10.000 in H |
0.320 lb Wt
254mm W | 254mm H |
145g Wt

IPG
Let's Eat Dinner
Clare Hibbert

Summary
Let's Eat Dinner encourages children to think about when they eat dinner and what kinds of food they might eat.
They will encounter a range of healthy dinners from around the world, and see where some foods come from.
Finally they can follow the simple recipe to make their own raita.
Author Bio
9781909850224
Pub Date: 6/1/14
children under 12.
$10.99
Discount Code: LON
24 pages
Cooking & Food
JNF014000
Eat
10.000 in W | 10.000 in H |
0.310 lb Wt
254mm W | 254mm H |
141g Wt
Celebration Food
Clare Hibbert

Summary
Celebration Food encourages children to think about when they eat special food and what kinds of food they
might eat at different celebrations. They will encounter a range of celebrations from around the world, both
religious and secular. Finally they can follow the simple recipe to make their own charoset.
Author Bio
9781909850217
children under 12.
Pub Date: 6/1/14
$10.99
Discount Code: LON
24 pages
Cooking & Food
JNF014000
Eat
10.000 in W | 10.000 in H |
0.310 lb Wt
254mm W | 254mm H |
141g Wt

IPG
Better Than Peanut Butter & Jelly
Quick Vegetarian Meals Your Kids Will Love! Revised Edition
Marty Mattare, Wendy Muldawer

Summary
This new revised edition of the trusted guide to vegetarian family cooking is better than ever with recipes for
quick, healthy, tasty, kidtested mealsmany of them totally new for this edition. The vegan information has
been expanded, too, with plenty of helpful tips on incorporating vegan choices into a diet. This is one recipe
book that belongs in every earthfriendly kitchen.
9781590131220
Pub Date: 4/1/06
$16.95
176 pages
Vegan
CKB086000
5.500 in W | 8.500 in H |
0.380 in T | 0.600 lb Wt
140mm W | 216mm H |
10mm T | 272g Wt

IPG Fall 2014 Cooking Titles

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