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B l o om sbu ryRights CatalogueFrankfurt 2013Cookery Adlard Coles Nautical Sports & Fitness Natural History
Co n t e n t sCookery Joanna EverardInternational Rights DirectorScandinaviaTel: 44 (0) 207 631 5872joanna.everard@bloomsbury.comPage 3Sports & Fitness Page 12Adlard Coles Nautical Page 28Natural History Page 44Index Page 51Katie SmithSenior Rights ManagerSouth and Central America, Portugal,Spain, Belgium, Netherlands, ItalyTel: 44 (0) 207 631 5873katie.smith@bloomsbury.comPhoebe Griffin- BealeRights ManagerAsia, USTel: 44 (0) 207 631 5876phoebe.griffin-beale@bloomsbury.comAlice GriggRights ManagerFrance, Germany, Eastern Europe, RussiaTel: 44 (0) 207 631 5866alice.grigg@bloomsbury.comThérèse CoenInternational Rights AssistantTurkey, Greece, Israel, Arabic speakingcountriesTel: 44 (0) 207 631 5867therese.coen@bloomsbury.comCover image: Masked Treefrog,copyright Robin Moore, from In Search of Lost Frogs.
Co o k e r yDabbousOllie Dabbous416pp255x340mmHardbackOccupying an edgy urban space in London’s Fitzrovia, Dabbous is therestaurant that has stunned critics and diners since it opened in 2012. ChefOllie Dabbous creates light, modern dishes that are both sophisticated anddeceptively delicate; jewel-like creations that are in stark contrast with therestaurant’s industrial décor. Structured seasonally, recipes include 'Mixedalliums in a chilled pine infusion' and 'Braised halibut with pink purslaneand celery', 'Mash and gravy' and 'Elderflower sherbet’. Without doubtthe most desirable cookery book of the year, Dabbous is closely alignedwith the ethos of the restaurant: stripped-down and pure, with exquisitephotographs by Joakim Blockstrom.Ollie Dabbous knew he wanted to be a chef from the age of six, andstarted cooking in restaurants when he was 15. He worked at KensingtonPlace for Rowley Leigh and for Guy Savoy in Paris. He spent time withRené Redzepi at Noma and with Heston Blumenthal at The Fat Duck, butit was his years spent working with Raymond Blanc at Le Manoir aux Quat'Saisons that most profoundly influenced his cooking. He went on to behead chef at the Scandinavian-influenced Texture on Portman Street. InJanuary 2012 he opened Dabbous to rapturous reviews, and it has alreadybeen awarded a Michelin star. @DabbousLondon / dabbous.co.uk 40.00July 2014World rights availableLe ManoirRaymond Blanc448pp340 x 260mmHardbackLe Manoir aux Quat’Saisons is one of the finest hotel-restaurants in theworld. This is a chance to step within the walls for Raymond’s personaltour, season by season. He reveals how every element of the place – fromthe Japanese garden to the Citronelle bedroom – was brought to life,and leads you into the kitchen to show you the culinary secrets of thisdouble Michelin-starred restaurant. The book features 120 of Le Manoir’smost celebrated dishes, including ricotta agnolotti, venison grand veneur,blood orange carpaccio, and apple tart Maman Blanc. With spectacularphotography and glorious illustrations, this book will allow you to bring LeManoir into your own home.Totally self-taught, Raymond Blanc is one of Britain’s best-respectedchefs. His hotel-restaurant Le Manoir aux Quat’Saisons in Oxford hasbeen awarded two Michelin stars for the past 26 years and in 2007 he wasawarded an OBE for services to culinary excellence. He is the bestsellingauthor of several books, including Kitchen Secrets. @raymond blanc /www.manoir.comColour Photographs 125.00October 2015World rights availablePOLPOA Venetian Cookbook (Of Sorts)Russell Norman320pp265 x 180mmHardbackColour PhotographsHidden away in London's edgy Soho district, POLPO is one of the mostirrepressibly buzzing restaurants in town. In this understated bacaro,Russell Norman serves up dishes from the back streets of Venice that areunfussy, innovative and delicious. It's cooking that is surprisingly easy – acase of assembling a few ingredients into something utterly delicious– and the book's 120 recipes include baby pizzas with courgettes, mintand chilli; linguine with clams; and little tiramisu pots. This is a beautifulbook with luminescent photography by Jenny Zarins, who captures theunfrequented corners, the bustling bacari and the unforgettable, sublimewaterways of Venice.Russell Norman spent four years running some of London's mostvenerated restaurants in the Caprice Holdings group, before turning hisback on the high life, getting a tattoo of an octopus on his back and settingup his own place in scruffy Soho. Fusing the energy of New York with thecuisine of Venice, it was an instant hit. POLPO has been followed in quicksuccession by Polpetto, da Polpo, Spuntino and Mishkin's. Russell Normanlives in London. @PolpoSoho 25.00World rights availableRights sold: Dutch, German3
Co o k e r yHistoric HestonHeston Blumenthal432pp272 x 232mmHardbackTaking thirty great forgotten British dishes, Heston creates his ownculinary history of Britain. He tells the story of each one – originating fromsuch sources as The Forme of Cury (1390), The Queen-like Closet (1672)and The Ice Book (1844). Then, starting from the original recipe text, hecreates a sublime twenty-first-century take on delicacies that include meatfruit (1500), quaking pudding (1660) and mock-turtle soup (1892). Withsignature dishes from Dinner and The Fat Duck, the most extraordinaryphotography, and illustrations from the genius that is Dave McKean,Historic Heston is a book to treasure.Entirely self-taught, Heston Blumenthal is the most progressive chef of hisgeneration. In 2004 he won the coveted three Michelin stars in near-recordtime for his restaurant The Fat Duck. It has repeatedly been voted into thetop ten of the World's Best Restaurants by an international panel of 800experts, as has his second restaurant Dinner. In 2006 he was awarded anOBE.Colour Photographs 125.00October 2013World rights availableHeston Blumenthal atHomeHeston Blumenthal408pp272 x 220mmHardbackColour Photographs 30.00World rights availableRights sold: French, Hungarian, Russian,Italian, Dutch4Until now, home cooking has remained stubbornly out of touch withtechnological development, but Heston Blumenthal, champion of thescientific kitchen, sets out to change all that with this radical book. Withmeticulous precision, he explains what the most effective techniques areand why they work. Among the 150 specially created dishes are recipeslike irrefutably perfect fish and chips, as well as a few more unconventionalones such as salmon with liquorice, or lardy cake with whisky ice cream.Heston at Home will change the way you think about cooking forever –prepare for a culinary revolution!Entirely self-taught, Heston Blumenthal is the most progressive chef of hisgeneration. In 2004 he won the coveted three Michelin stars in near-recordtime for his restaurant The Fat Duck. It has repeatedly been voted into thetop ten of the World's Best Restaurants by an international panel of 800experts, as has his second restaurant Dinner. In 2006 he was awarded anOBE.
Co o k e r yPaul Hollywood'sPies and PudsPaul Hollywood224pp246 x 189mmHardbackColour PhotographsThere is nothing quite like the smell of a scrumptious steak and ale piecooking in the oven, or the first taste of a caramel and coffee eclair. In thismouth-watering new book Paul Hollywood puts his signature twist on thetraditional classics, with easy-to-follow and tantalising recipes for meat andpotatoe pie, sausage plait, luxury fish pie, chicken and chorizo empanadas,chilli beef cornbread pie, savoury choux buns, Queen of puddings, minifruit pies, and black forest trifle. Whether you’re a sweet or a savouryperson, a keen novice or an expert baker: it’s time to bake pies and puds.Paul Hollywood shot to fame with his role as a judge on The Great BritishBake Off. He is the author of How to Bake along with Paul Hollywood’sBread, a tie-in to his television series. Having started out at his father’sbakery as a teenager, he has worked as Head Baker at exclusive hotelsincluding Cliveden and the Dorchester and he went on to launch The PaulHollywood Artisan Bread Company, which now supplies Harrods amongothers. www.paulhollywood.com / @hollywoodbaker 20.00October 2013World rights availablePaul Hollywood's BreadPaul Hollywood224pp246 x 189mmHardbackColour PhotographsPaul Hollywood – Britain's favourite expert baker – teaches you exactlyhow to make a variety of breads, each with a spin-off recipe showing youhow to make a fantastic meal of it. Try your hand at a basic white bloomer,which can become a savoury picnic loaf; fluffy crumpets, which becomethe base for eggs Benedict; flatbreads, which are a natural pairing withchickpea masala; ciabatta, which the Italians have traditionally used as abase for tomatoey panzanella; or white chocolate and raspberry bread,which makes for the best summer pudding you've ever tasted. Get bakingbread!Paul Hollywood shot to fame with his role as a judge on The Great BritishBake Off. He is the author of How to Bake along with Paul Hollywood’sBread, a tie-in to his television series. Having started out at his father’sbakery as a teenager, he has worked as Head Baker at exclusive hotelsincluding Cliveden and the Dorchester and he went on to launch The PaulHollywood Artisan Bread Company, which now supplies Harrods amongothers. www.paulhollywood.com / @hollywoodbaker 20.00World rights availableHow to BakePaul Hollywood304pp246 x 189mmHardbackColour Photographs 20.00World rights availablePaul Hollywood is passionate about busting the myths that surroundbaking, sharing his finely honed skills, and showing that with the rightguidance, anybody can achieve success time after time. With this in mind,he has filled this book with easy-to-follow, clearly explained, utterlydelicious recipes. Having taken you through the basic techniques, Paulexplains how to make an abundance of breads, pastries, cakes and biscuitsincluding wholemeal loaf, soda bread, ciabatta, focaccia, chapatis, Cheddarand apple bread, fruit loaf, fresh croissants, scones, classic Victoria sponge,lemon drizzle cake, baklava, buttery shortbread and triple layer chocolatecake. Time to get baking .Paul Hollywood shot to fame with his role as a judge on The Great BritishBake Off. He is the author of How to Bake along with Paul Hollywood’sBread, a tie-in to his television series. Having started out at his father’sbakery as a teenager, he has worked as Head Baker at exclusive hotelsincluding Cliveden and the Dorchester and he went on to launch The PaulHollywood Artisan Bread Company, which now supplies Harrods amongothers. www.paulhollywood.com / @hollywoodbakerRights sold: Dutch, Italian5
Co o k e r yRiver Cottage Fruit EveryDay!Hugh Fearnley-Whittingstall416pp246 x 189mmHardbackA 'piece of fruit' in a lunch box, on the breakfast table or at the end of ameal is all very well, but fruit is so much more exciting than this, and wedon't eat nearly enough of the stuff. Hugh sets out to address this headon, with 180 delicious recipes including marinated lamb and fig kebabs;barbecued pork chops with peaches and sage; venison stew with damsons;and parsnip and apple cakes; as well as zingy salads, cakes, tarts, pies,crumbles and puddings. With glorious photography from Simon Wheeler,this book will bring fruity new vitality and flavour to your food.Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner.His series for Channel 4 have earned him a huge popular following, whilehis River Cottage books have collected multiple awards including theGlenfiddich Trophy (twice), the André Simon Food Book of the Year (threetimes), the Michael Smith Award (twice), the Observer Food Monthly BestCookbook and, in the US, the James Beard Cookbook of the Year. Hughlives in Devon with his family.Colour illustrations 25.00World rights availableHugh's Three Good ThingsHugh Fearnley-Whittingstall416pp246 x 189mmHardbackColour Photographs 25.00World rights availableHow often have you wished there was a magic formula to simplifycooking? Well, there is. While cooking, Hugh has noticed time and timeagain that three primary ingredients will often, when combined, set eachother off and somehow make each ingredient taste more of itself. He hasused this rule of three to create over 250 recipes, both well-loved classicsand brand new ideas, based on trios like avocado, lime and chilli; beef,shallots and tomato; and cherries, chocolate and cream. With sumptuousphotography from Simon Wheeler, this book will unlock a whole newworld of fantastic food. Three Good Things. It really is that simple.Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner.His series for Channel 4 have earned him a huge popular following, whilehis River Cottage books have collected multiple awards including theGlenfiddich Trophy (twice), the André Simon Food Book of the Year (threetimes), the Michael Smith Award (twice), the Observer Food Monthly BestCookbook and, in the US, the James Beard Cookbook of the Year. Hughlives in Devon with his family.Rights sold: Dutch, Italian,German, HungarianRiver Cottage Veg EveryDay!Hugh Fearnley-Whittingstall416pp246 x 189mmHardbackColour Photographs 25.00World rights availableRights sold: Dutch, Italian, German,Swedish, Norwegian, Danish,Lithuanian, US, Canada6Why don't we eat more veg? They're healthy, cost-effective and, aboveall, delicious. Hugh Fearnley-Whittingstall believes that it is time to putthis to rights. He's come up with over 200 fantastic and veg-tastic recipes,including a summer stir-fry with green veg, ginger, garlic and sesame; awinter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice; acheesy tomato tart; lemony guacamole; curried bubble and squeak; roastsquash wedges; baba ganoush; beetroot houmous; and barbecued cornon the cob. With vibrant photography from Simon Wheeler, River CottageVeg Every Day! is a timely eulogy to the glorious green stuff.Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner.His series for Channel 4 have earned him a huge popular following, whilehis River Cottage books have collected multiple awards including theGlenfiddich Trophy (twice), the André Simon Food Book of the Year (threetimes), the Michael Smith Award (twice), the Observer Food Monthly BestCookbook and, in the US, the James Beard Cookbook of the Year. Hughlives in Devon with his family.
Co o k e r yRiver Cottage Baby andToddler CookbookNikki Duffy brings the River Cottage ethos to feeding children, andshows that it's never too early to involve the youngest family members inmealtimes. Her delicious seasonal purées and simple, wholesome recipesput the needs and wants of babies and toddlers first, whilst offering updishes that will delight adults too. With clear advice on nutrition andweaning, The River Cottage Baby & Toddler Cookbook is the perfect startingpoint for your child's great food adventure.Nikki DuffyFormerly Deputy Editor of the award-winning magazine Waitrose FoodIllustrated, Nikki Duffy also wrote a weekly food column in the Guardian.She worked for three years as the River Cottage Food Editor and is nowa freelance food writer. She lives in Essex with her husband and twodaughters.256pp234 x 190mmHardbackColour photographs 14.99Rights sold: RussianRiver Cottage Every DayHugh Fearnley-WhittingstallPutting food on the table for families quickly and economically doesn'tmean you have to compromise on quality. This book shows how Hugh'sapproach to food can be adapted to suit any growing, working family;or busy young singles and couples for that matter. As Hugh says: ‘I havehoned the River Cottage approach to food over a decade now, and Ibelieve passionately that it is relevant to everybody, every day. I intend totempt and charm you towards a better life with food – with a set of simplyirresistible recipes that just happen to be seasonal and ethical.’Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner.His series for Channel 4 have earned him a huge popular following, whilehis River Cottage books have collected multiple awards including theGlenfiddich Trophy (twice), the André Simon Food Book of the Year (threetimes), the Michael Smith Award (twice), the Observer Food Monthly BestCookbook and, in the US, the James Beard Cookbook of the Year. Hughlives in Devon with his family.416pp246 x 189mmHardback 25.00World rights availableRights sold: Hungarian, Danish, USA l s o Ava i l ab l eBoozeChicken & EggsBreadCakesFruitCuring & SmokingHerbsEdible SeashoreMushroomsHedgerowPreservesSea FishingJohn WrightNikki DuffyMark DiaconoJohn WrightDaniel StevensJohn WrightPam CorbinJohn WrightMark DiaconoPam CorbinSteven LambNick Fisher7
Co o k e r yThe Boat CookbookFor anyone with a tiny galley kitchen and an appetite for fresh, gorgeousfood, there's good news: no more tins or bland leftovers aboard. All usingno more than two pots and taking no longer than 30 minutes, recipesinclude baked eggs with salmon, chorizo and chestnut sausage rolls,spicy lamb burgers with tzatziki, herb-stuffed trout, salted caramel andbanana crunch and an amazing rum punch. With contributions from topchefs including Chris Galvin and Angela Hartnett, as well as such seasonedsailors as Sir Robin Knox-Johnston and Dee Caffari, this book promisessimple, fresh ideas to revolutionise your on-board cooking.Real Food for Hungry SailorsFiona Sims160ppFiona Sims has written on food for The Times, The Guardian, The Observer,Delicious, House & Garden, Decanter and Square Meal. She has interviewedmany of the world’s top chefs, including Gordon Ramsay and PierreGagnaire, and accompanied Heston Blumenthal on his first trip to thelegendary El Bulli. She recently sat on the judging panel of the Guild ofFood Writers Cookery Book of the Year.220 x 185mmPaperbackColour Photographs 14.99April 2014World rights availableThe Flavour ThesaurusEver wondered why one flavour works with another? Or lacked inspirationfor what to do with a bundle of beetroot? The Flavour Thesaurus is the firstbook to examine what goes with what, pair by pair. The book is dividedinto flavour themes such as Meaty, Cheesy and Woodland; within thesesections it lists 99 popular ingredients alphabetically, suggesting flavourmatchings for each one. Expect to find traditional pairings such as pork& apple; contemporary favourites like goat's cheese & beetroot; andinteresting but unlikely-sounding couples including black pudding &chocolate, and lemon & beef. Beautifully packaged, this is a highly useful,and covetable, reference book for cooking.Niki SegnitNiki Segnit was inspired to write The Flavour Thesaurus when she noticedhow dependent she was on recipes. Her background is in marketing,specialising in food and drink, and she has worked with many famousbrands of confectionery, snacks, baby foods, condiments, dairy products,hard liquors and soft drinks. She writes a column for The Times and lives incentral London with her husband.400pp216 x 135mmHardback 18.99World rights availableRights sold: German, Portuguese (Brazil),Chinese Complex, Russian, Italian,Swedish, Portuguese, Dutch, French,Japanese, Spanish, Lithuaniana l s o ava i l ab l eThe BreakfastBibleEvery Grain ofRiceSimple ChineseHome Cooking8Sarah Raven'sGardenCookbookSarah Raven'sFood forFriends &FamilyEverybody,EverydayCooking forReal LifeMore Than 180Recipes forWhatever LifeThrows at You
Co o k e r yChristie's Encyclopedia ofChampagne and SparklingWineTom Stevenson and Essi Avellan528pp280 x 216mmHardbackMore than 400 colour photographs 50.00November 2013World rights available excluding USA &CanadaRights sold: USIce CreamBen Vear288pp228 x 165mmHardbackColour photograph for every recipe 20.00World rights availableTom Kerridge Proper PubFoodTom Kerridge256pp254 x 197mmHardbackColour photographs 20.00World rights availableThe Family KitchenRob Kirby224pp260 x 215mmHardbackColour photographs 18.99November 2013World rights availableA fully revised, updated and expanded edition of the book that won the WorldGourmand Award for ‘Best Wine Book’. Authoritative and opinionated, this stylishand comprehensive book is genuinely global, with substantial coverage ofsparkling wines from all around the world, including from the UK. Packed withsuggestions on which Champagne to try, you will have great fun searching themout. Anyone with an interest in wine should find their investment richly rewarded.Tom Stevenson has long been regarded as the world’s leading authority onChampagne and sparkling wine and is one of the world’s leading and mostrespected wine writers. He is also the author of Sotheby’s Wine Encyclopaedia,with sales of over 1.5 million in all editions worldwide. Essi Avellan MW is one ofthe world's most exciting and talented young wine writers, and only the secondScandinavian to gain the coveted Master of Wine qualification. She is the editor ofFINE Champagne Magazine.This mouth-watering book is brimming with delicious ice cream concoctionsand iced wonders from the world of Ben Vear, expert on frozen delights. Over100 recipes scale an impressive colourful rainbow of ice cream flavours and icedtreats, including a fantasia of sorbets, gelatos, kulfis, lollies, frozen yoghurts, parfaitand desserts. From chocolate and caramel, to citrus and berries, from botanicalinfusions, herbs and spices to alcoholic temptations; Ben has a recipe for every iceddesire, including the best ways to transform the humble vanilla scoop into a showstopper. Easy step-by-step instructions show how to make the perfect ice creambase from which you can create your own experimental flavours.Twenty-three-year-old Ben Vear is a fourth generation, award winning ice creammaker at his historic family business Winstones Ice Cream. Under his stewardship,the company has flourished and built up a star-studded array of clients includingElizabeth Hurley, Lily Allen and Princess Anne. He was shortlisted as Young BritishFoodie of the Year in 2012. Ben is the founder of the Campaign for Real Ice Creamand the Pop-up Pudding Parlour.The king of beautiful pub food has collected all of his best ideas in this cookbook,ready to warm the world on a grey day and restore the nation’s good mood. TomKerridge’s idea of food heaven isn’t fussy gastronomy; it’s proper ‘man food’ withMichelin star magic, including breakfasts that keep you smiling for the wholeday, indulgent long lunches, teatime temptations, seasonal snacks and heartwarming suppers. More than 100 recipes reveal his secrets for making real foodtruly amazing, including perfected dishes from his childhood and special treats heserves at his own one-of-a-kind pub: The Hand and Flowers.Tom Kerridge has a big reputation in professional kitchens and on foodie TV. Hehas worked with well-known chefs such as Phillip Britten, Stephen Bull and GaryRhodes in Michelin starred restaurants, and featured on TV shows The Great BritishMenu, Saturday Kitchen, Food and Drink and The Great British Food Revival. Thereare only twenty-one chefs in Britain with more than one Michelin star, but thereis just this one chef who has earned two stars by cooking in a pub. The Hand andFlowers is a unique pub with a unique chef, whose first cookbook is sure to be thefirst of many favourites.Rob Kirby invites you to share his best home cooking in this lovingly compiledcollection of more than 120 recipes for family life. With favourites for mum, dad andthe kids to enjoy, there are cracking culinary delights for every occasion, whetheryou choose to be nutritious or naughty! When working 9–5, take comfort fromgreat ideas for brekkie on the hoof, 20-minute lunch breaks and frugal suppers. Atweekend chill-out pace, find foodie plans for schmoozy mornings, Saturday nighttreats and Sunday brunch. This warm and witty medley of reliable family recipeswill always have you reaching for more when you cook for the people you love themost.Rob Kirby is the executive chef director at Lexington Catering, the UK’s top boutiquecontract catering company. He is a leading member of and sits on the committeeof the Academy of Culinary Arts, and has won various awards during his careerincluding contract catering Chef of the Year in 2003. A BBC Breakfast’s resident TVchef, Rob is often on the sofa to discuss issues about feeding the family. He is also anaward-winning children’s recipe book author and father of three. His first book, Cookwith Kids, won the World Gourmand Award for Best Children’s Cookbook, 2012.9
Co o k e r yAtul's Curries of the WorldAtul Kochhar240pp260 x 215mmHardbackColour photographs 20.00World rights availableRights sold: GermanMasterChef: the Finalists240pp260 x 215mmHardbackColour photograph for every recipe 20.00This is a book for spice lovers of all cuisines. Atul explores curries of the world,looking to his native India, of course, but also to Asia and Africa, to the Americas,Europe and even the UK. Curry remains one of the world's most popular dishes andAtul's collection of mouth-watering recipes does more than enough to convinceus why. More than 100 recipes show curry in all its fantastic forms, from mild tohot, continent hopping to reveal how one country shares with and differs from thenext. A collection of inspiring, intoxicating spiced dishes that cover meat, fish andvegetable curries from all corners of the globe: this promises to be a book you willcook from again and again.Atul Kochhar is one of the finest Indian chefs in the country, renowned for thevibrancy of his food and the subtlety of his spice mixes. He was one of the first twoIndian chefs to be awarded a Michelin star and he has become the recognisableface of Indian cuisine on television. His innovative take on food has taken himthrough two whole series of the BBC's Great British Menu and continue to win himan admiring public through regular TV appearances, including regular stints onBBC's Saturday Kitchen.The three finalists from MasterChef 2013 beat their fierce competition withdelicious, inspiring and memorable food. Inside this beautiful cookbook, find therecipes that judges John and Gregg loved the most on the TV show, and discovernew favourites to cook at home. There are 90 dishes to recreate and enjoy, andevery plate is photographed. Interlaced with the recipes are memorable highlightsfrom the TV show as well as the authors' inspirational journeys to the final of theprestigious amateur competition. Which chef will win your vote? Try the bestrecipes from Natalie Coleman, Dale Williams and Larkin Cen!Natalie Coleman, Dale Williams and Larkin Cen – the three talented finalistsof the ninth series of MasterChef – have authored this new cookbook, featuringrecipes from the TV series and including many more to make at home.October 2013World rights availableThe Farm Shop CookbookChristine McFadden304pp257 x 198mmPaperbackColour Photographs 14.99World rights availableThe Square CookbookVolume 2: SweetPhilip Howard320pp240 x 240mmHardbackColour photograph for every recipe 30.00World rights available10As farm shops continue to emerge all over Britain at an ever-increasing rate,Christine McFadden's timely book reflects the celebration of all things British. Ina simple A-Z format Christine provides recipes, cook's notes, tips and much morefor all and everything that might be found in a fully stocked farm shop in the ruralheart of any one of Britain's counties. Fruit, dairy produce, vegetables, herbs, meat,poultry, game, offal as well as wild foraged food are all given pages of wholesomeand delicious recipes in a book whose time has truly come.Christine McFadden is an award-winning and highly respected food writer, whosebooks Pepper (Absolute Press) and Cooks' Tools earned her glowing reviews. She isthe author of fourteen other books in total, is a leading member of The Slow FoodMovement and past committee member of The Guild of Food Writers. Christine hasa deep interest in the many aspects of food and its provenance. She has a passionfor spices and seasonings and the way in which they transform the character of adish; she also has a particular interest in the historical impact ingredients such asthese have on culture, politics and economics. Christine is a staunch supporter oflocal food producers and farm shops.The second volume of the extraordinary work from two-Michelin-star chef, PhilipHoward. The Square: The Cookbook (Volume 2: Sweet) gives precise instructionson how to create food of top Michelin standard. Meticulous, detailed and fiercelyintelligent, this is a book that will set the benchmark for books of the highestculinary ambition. Featuring brilliant dishes such as his signature Brillat SavarinCheesecake with Passion Fruit and Lime, the book features a full repertoire ofsweet recipes, each accompanied by the beautiful photography of Jean Cazals.A must-have book for all chefs, but a great book for keen amateurs and seriousfoodies alike.Philip Howard is one of the most respected and accomplished chefs in theindustry. He is the holder of two Michelin stars since 1998 and winner of numerousawards including 'Best Restaurant' for his fashionably chic Square restaurant atthis year's Caterer and Hotelkeeper Awards. He was also the winner of the Caterer's'Best Chef' award (back in 1998) two years before his contemporary, GordonRamsay. He lives in London.
Co o k e r yShaken Not StirredA Boozy QuizGraham Tarrant112pp195 x 160mmHardbackColour vector silhouette drink themedbackground art 10.00October 2013Which Highland glen was famous for its whisky smugglers? What do Armagnacand the French musketeer d’Artagnan have in common? Such questions abound inShaken, not Stirred, the brilliant quiz book for trivia-loving bibulous friends. Thereare 500 questions in 50 themed sections embracing wine, beer, spirits, cocktails,liqueurs, drinking terms and toasts, as well as drink-related songs, movies, fiction,advertising slogans and famous quotes. This compilation of spirituous delights isthe ultimate boozy companion and promises many entertaining evenings whensharing a bottle or two. As Benjamin Franklin said: There cannot be g
the most desirable cookery book of the year, Dabbous is closely aligned with the ethos of the restaurant: stripped-down and pure, with exquisite . author of several books, including Kitchen Secrets. @raymond_blanc / www.manoir.com 448pp 340 x 260mm . Italian, Dutch 4. Cookery paul Hollywood's pies and puds
