ONE OF THE UK'S LEADING INDEPENDENT PUBLISHERS. FOOD. DRINK. GIFT.

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Aga Easy
Lucy Young

The Aga Seafood Cookery Book
Mitchell Tonks

Aga Year
Louise Walker

The Classic Rayburn Book of Slow Cooking
Louise Walker

The Classic Rayburn Boxed Set
Louise Walker

The Classic Rayburn Cookery Book
Louise Walker

The Complete Book of Aga Know-How
Richard Maggs

The Little Book of Aga Tips
Richard Maggs

The Little Book of Aga Tips 2
Richard Maggs

The Little Book of Aga Tips 3
Richard Maggs

The Little Book of Christmas Aga Tips
Richard Maggs

The Little Book of Rayburn Tips
Richard Maggs

The New Aga Cook: Cooking for Kids
Laura James

The New Aga Cook: Good Food Fast
Laura James

The New Aga Cook: Breakfast and Brunch
Laura James

The New Rayburn Cookbook
Richard Maggs and Dawn Roads

The Traditonal Aga Book of Slow Cooking
Louise Walker

The Traditional Aga Book of Vegetarian Cooking
Louise Walker

The Traditional Aga Box Set
Louise Walker

The Traditional Aga Box Set 2
Louise Walker

The Traditional Aga Breads and Cakes Cookery Book
Louise Walker

The Traditional Aga Box Set
Louise Walker

Traditional Aga Christmas
Louise Walker

The Traditional Aga Cookery Book
Louise Walker

The Traditional Aga Four Seasons Cookery Book
Louise Walker

The Traditional Aga Party Book
Louise Walker

     
Featured Book of the Month

D ivine: Heavenly Chocolate Recipes

'Over 100 celestial chocolate delights: a book of sheer and utter indulgence.'


New for 2008

Pepper

March
The Lyle's Golden Syrup Cookbook

April
Blistering Barbecues
Blistering Barbecues: Burgers, Wraps & Kebabs
Blistering Barbecues: Sauces, Salsas & Marinades

May
Gastropub Classics (paperback)
Momma Cherri's Soul in a Bowl Cookbook (paperback)

June
Fish & Chips

July
Atul Kochhar's Fish, Indian Style

September
The Frugal Cook
The HP Sauce Cookbook
Aga Year

October
Curry
The Farmshop Cookbook

 


Awards

'...one of our favourite publishers worldwide for their utmost care and expertise in publishing the best possible books. Every year Absolute Press keeps the same high standards. The subjects are often ahead of new trends.'

Edouard Cointreau,
Chairman, World Gourmand Cookbook Awards

 

 

       
       
       
       
         
         

 

 

       
           

 



 
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