Gurpareet Bains blitzed his way through a flurry of international press back in September when he created ‘the world’s healthiest meal’. A quite amazing claim, but one which has yet to be disputed. Nor is it likely to be! His very simple chicken curry dish captured the imagination of the media and public alike. (Self-confessed DJ foodie Chris Evans declared it ‘the best curry I’ve ever tasted’.) But Gurpareet’s creativity extends far beyond this one celebrated dish to an extensive and life-changing collection of recipes geared towards eating much more healthily. Recognising the exceptional health-promoting properties of combining western super foods with Asian super spices, whilst at the same time tapping into the world’s enduring love affair with curry, Gurpareet sets out to inform us about how each recipe in this wonderful collection – via high antioxidant levels, cardiovascular health benefits and a myriad of curative properties – will help to improve our health and wellbeing.

Gurpareet Bains is a qualified nutritionist, TV personality, columnist and chef. This book and his recipes have been followed by a lot of media interest and publicity, as he has strived to convert one and all to the impressive possibilities of his unique and delicious diet.

The must-have book for busy mums who love food and cooking but who also want to hold on to a sexy slice of glamour in their lives. How to Cook in High Heels is brimming with fresh, healthy, seasonal and (most importantly) practical recipes. In this, their first book, Sasha Parker and Korin Nolan are cooking up a glamour storm in a bid to take homely, honest cooking to new levels of achievable style. By adding a pinch of chic to their recipes and a stirring of style advice for domestic life, Sasha and Korin show how even the busiest of mums can combine a happy and healthy stillettoed family life with the occasional party and cocktail thrown in for good measure.

Sasha Parker shot to fame after winning ITV2’s Colleen’s Real Women. Having made the transition from teenage mum to successful business woman and TV personality, Sasha became even more celebrated as the face and legs of the fashion label Pretty Polly. Her first successful break into television was on Channel 5’s The Wright Stuff, where she was the ‘Babe in the Booth’ for five years, a stint which included interviews with some of Hollywood’s A-list including Drew Barrymore, Hugh Grant and Kevin Spacey. Korin has also featured in Du’aine Ldadjo’s Fitness DVD, Shape, and is a professional Pilates instructor. Sasha and Korin are regulars on Market Kitchen and have lined up a string of TV cooking appearances around publication in October 2010. Their bubbly personalities and glorious food has already graced a five-page feature in OK! Magazine.

‘Best Children’s Cookbook in UK’
2011 World Gourmand Awards.

Funky Lunch started out from a very simple place – the desire of a loving father to turn an ordinary lunchtime sandwich into something a bit different in order to encourage his children to eat a varied and healthy lunch. Its creator, Mark Northeast, thought it would be fun to post a few pics on the web and start a blog. But then he got spotted by the PR for the Metro group of newspapers and then the Daily Mail, and then the rest of the world’s press and then came an appearance on ITV’s This Morning and then commissions for BBC’s Children in Need and even an appearance on the iconic and legendary children’s programme Blue Peter. Every parent knows how stressful meal times can be. Young minds need inspiring and this is exactly what Funky Lunch sets out to do. The book features many of the very best Funky Lunch sandwich ideas, from simple farmyard creatures and cucumber crocodiles to favourite characters from the world of children’s TV, as well as some fun and creative interactive spreads to help get the little ones involved in choosing and making their own lunch.

Mark Northeast, father of two, set up his Funky Lunch website at the beginning of 2009, completely unaware that it would become a worldwide media sensation. After a year of global news coverage, tireless self-promotion and interviews, Mark has sandwiched his favourite creations into this first book, one of the big events in children’s food publishing of 2010.

Reviews:

‘Could be the answer for fretful parents everywhere.’
Metro

Floyd’s Food is a re-discovered gem that is being reprinted for a third time. Originally published in 1981, Floyd’s first book was heralded the beginning of an era in British cookery. This book launched Keith as one of the top chefs of the era and still has a massive influence for chefs worldwide.

“He was an individual, he was a maverick, he was mercurial, he was magical, he was special, he was rare.” Marco Pierre White

The book has a host of honest, simple and timeless recipes, food that Keith loved to cook. It is a goldmine of simple and effective classics – a must have for any Floyd fans and foodies alike.

“… whenever I have visited Bristol a meal at one of Keith’s resaurants is a pleasure to which I have always looked forward. Obviously his food is good or I wouldn’t be writing this, but above all there is always that one essential quality, you are made to feel that the meal you are having is Keith’s most important job that day. I can think of no higher praise. This book is bound to be good.” From the Foreward to Floyd’s Food, by Leonard Rossiter

Vivek Singh, Executive Chef of The Cinnamon Club restaurant has produced a book of groundbreaking and accessible contemporary curries, marrying eastern and western techniques and ingredients, that sit side by side with an awe-inspiring collection of classic regional curries, many never previously published. Accompanied by over 60 stunning food shots from Cristian Barnett, this is an exquisitely beautiful and sumptuous landmark publication. Vivek Singh is justly regarded as one of the most innovative Indian chefs in the world today. His highly acclaimed Cinnamon Club Cookbook and Cinnamon Club Seafood Cookbook are both published by Absolute Press.

He was also Contributor-in-Chief to Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia published by Dorling Kindersley. He appears regularly on television demonstrating both his unrivalled knowledge of classic curries and his unique take on contemporary curries.

BabyCakes has been hailed as helping to propel the world of gluten-free and vegan baking into its rightful place alongside a stellar compendium of bakeries such as Magnolia in New York and Hummingbird in London. In this, her first book, Erin McKenna produces an amazing and tantalising collection of stunning sugar- and mostly gluten-free, vegan sweet delights which are guaranteed to attract not only the avid cake lover with dietary intolerances, but any sweet-toothed person that goes weak at the sight of frosting, cupcakes and cookies.

Responding to the need for an alternative to conventional baking, Erin McKenna opened her retro-style Manhattan bakery in 2005 and soon found it the destination of food-intolerant, sweet-toothed pilgrims the world over. Refusing to shy away from the myriad of dietary sensitivities, McKenna has created a collection of beautiful cakes that cannot fail to tempt even the most hardened of sugar-loving conventionalists. Not a baker by training, but certainly by heart, McKenna offers an inspiring wealth of patisserie that is set to continue its triumphant success beyond the bounds of her native America.

At BabyCakes NYC I can eat what I crave without harming my lovely animal friends ‚ or myself. Ever since that first fateful day, I’ve been waiting for this cookbook.
Natalie Portman

Following on from the success of her brilliant Aga Year cookbook, Louise Walker tackles the favourite meal of the British; indeed, of Aga owners everywhere: the Sunday roast.

Lavish photography illustrates over 70 recipes for all things roasted. Drawing on inspiration from Britain and beyond, Louise Walker showcases a rich array of old and much-loved favourites, many with a satisfyingly delicious twist, alongside more exotic roasted dishes from Europe, North Africa, the Middle East and beyond. There are masterclasses on jointing, carving and serving and a wealth of stuffings and accompaniments. To round off the book, Louise includes some invaluable and timely ideas for what to do with your roasted leftovers. Beautifully photographed throughout by Cristian Barnett, Aga Roast promises to be a stunning and significant addition to the Aga library.

Louise Walker is the doyenne of Aga cookery. Her 10 books have sold over 250,000 copies in the UK.

A debut book from one of the UK’s leading food bloggers. Following the internationally acclaimed successes of blog to book to big screen of Julie and Julia comes A Slice of Cherry Pie, one of the first major food blog to book from this side of the Atlantic. Her writing interweaves food with beautifully composed evocations of the places, people and memories which inform her recipe creations: a mix of modern rustic dishes inspired and inflected by a love of eating and sharing. Food photography from Cristian Barnett and assemblies of text montages, family snapshots and the author’s own photographs provide a perfectly balanced visual echo to an assured and passionate voice.

Julia Parsons has gone from occasional recipe writer to a critically acclaimed food blogger and founder of the UK Food Blogger’s Association. A Slice of Cherry Pie was rated one of the top 50 food blogs in the world by The Times. Her blog has been featured in many newspapers and magazines such as ‘The Guardian’, ‘The Times’, Delicious and BBC Olive Magazines.

Chef! 20 Great British Chefs, 100 Great British Recipes is a celebration in words, pictures and recipes of the current brilliance of British cooking and British chefs. With 100 recipes from 20 of the the best British chefs at work today, James Winter has assembled a landmark cookery book. The rich diversity of talent from all over Great Britain includes many household names as well as a few less familiar to the public at large, though brilliant none the less. Featured chefs amongst the stellar group include Michael Caines, Mark Hix, Marcus Wearing, Fergus Henderson, Atul Kochhar, Theo Randall, Rowley Leigh, Matt Tebbutt and Nathan Outlaw.

James Winter is the producer of BBC Television’s flagship cookery programme Saturday Kitchen where he has been instrumental in promoting the talents of many of Britain’s finest chefs. His ability to spot both emerging talent as well as his passionate support of established chefs has made him one of the most influential players on the British food scene.