According to the Government's nutritional standards, a child's lunch should contain at least one portion each of fruit and veg, protein (meat or alternative), dairy products and starchy food, such as bread or pasta. But a recent survey found that nine out of ten children still take packed lunches to school that contain too much saturated fat, sugar and salt. The Healthy Lunchbox is full of suggestions and ideas to help you provide your child with an appetizing and appealing meal each day. It will explain why many lunchboxes are unhealthy. What a healthy lunch should consist of. What children and adults of different ages should have (size of portions etc). Seasonality. Variety. Encouraging children to experiment. Personalising your lunchbox and making your lunchbox special. How to adapt your lunchbox for different age groups. How to get over children's fears of being different. Dealing with the reluctant/fussy eater and the overweight. Dealing with pester power. How to get kids involved in making their own. What children from other countries take to school. Lunchbox notes. Finally how to plan a week's meals on the basis of one or two shopping expeditions, and a table with a month's suggestions for lunch boxes, as well as food safety and food hygiene.

Bind: paperback

Pages: 64

Dimensions: 225 x 200 mm

Publication Date: 19-09-2014

La Pâtisserie des Rêves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; the brainchild of pastry chef Philippe Conticini and entrepreneur and hotelier Thierry Teyssier. With four shops already open in France, the first shop in London will open in February, bringing traditional French patisserie with a modern twist to the British capital.
Their recipe book of the same name published in French in 2012 is published in English to coincide with this historic opening. The book contains over 70 recipes for their signature pastries, recipes include the traditional Saint Honoré (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce).
Philippe Conticini has worked as a pastry chef for many years, including a stint at La Table d’Anvers restaurant in Paris. He and business partner Thierry Teyssier ̶who had already set up a theatre company, an events company and a similarly-named hotel company Maisons des Rêves launched the Pâtisserie des Rêves concept after deciding that they wanted a pastry shop that would recreate the excitement children feel about fresh cakes.

Bind: hardback

Pages: 240

Dimensions: 250 x 270 mm

Publication Date: 10-06-2014

Spicy nuts, crunchy raw chocolate truffles, dream bars, liquorice almonds, grape lollipops, date fudge, candy crunch popsicles, nut shakes, coffee substitutes and energy drinks are just a few of the quick, easy and healthy raw food snacks that Caroline Fibaek, Denmark's leading raw food exponent, presents in her gorgeous book Raw Snacks. She provides tempting recipes that will inspire you the next time the craving for sugary, chocolate candy and other fat filled sweets comes upon you. Here are tips to quit comfort eating and bad and unhealthy habits once and for all. You'll get practical advice on how to fight the craving for sweets, and how you can easily replace the unhealthy, sweet and fatty with healthy, delicious and especially nutritious alternatives. Let health, balance and happiness be your new addiction - because you can really get addicted to feeling good!

Bind: paperback

Pages: 160

Dimensions: 170 x 240 mm

Publication Date: 20-04-2014

Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar – in fact it is known as ‘poor man’s meat’ in India – hence doctors now include this as an essential item in a diet for diabetics.
Dal is a genuinely impressive dish of infinite variety – there are at least 50 recipes for this humble food. There are multiple ways of cooking it, wide-ranging seasonings are used and there are diverse supplements to serve with it. Over the centuries Indian cooks became innovative and with locally available ingredients they dished out dal to satisfy a regional palate. In the process they also invented new dishes using dal lentils such as kedgeree (khichari – a risotto made with lentil), dosas (pancakes mixed with lentil flower), vadas (lentil cakes), dhokla (baked lentil cakes), papadam (dried lentil snack) and pakoras (fritters dipped in lentil batter).
Krishna Dutta has assembled all the available recipes she could find from her native India and gives here for the first time the most comprehensive collection of recipes, organised regionally. She provides a fascinating historical and cultural context for her recipes making this as much a book to read as cook from.

Bind: hardback

Pages: 124

Dimensions: 129 x 198 mm

Publication Date: 30-08-2013

Oh dear, it's Libby's birthday - how will we manage to do a gluten-free party? How will we cope on a family picnic? This book will teach your child about gluten, show them how to cope, make gluten-free fun and tell your friends what to do. It is full of great party and picnic ideas while making it easy for your children to understand about gluten and realise it's ok to be gluten-free.

Pages: 64

Dimensions: 147 x 210 mm

Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly delicious and easy to prepare, they are perfect for all kinds of occasions. The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, asparagus with 2 sauces, chicory and blue cheese, mushrooms with garlic and rosemary, aubergine puree, broad beans with ham, tortilla, pickled sardines, spiced mackerel, lamb ribs with paprika, beef in red wine, potted game, croquettes, empanadas and many, many more. In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion - such as spring, summer, autumn and winter parties, children's tapas party, vegetarian tapas party and a no-cook tapas menu. The wealth of background information and the superb collection of recipes vividly evokes the spirit of a country where food is the essence of the community. Elisabeth Luard is an award-winning food writer and a winner of the much coveted Glenfiddich Trophy and is one of the most highly respected cookery writers in Britain today. She is one of the leading authorities on European food and cooking. Her fifteen years spent living in Spain provided the experience and inspiration for this book. Her acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection. Elisabeth's seemingly effortless style of writing, self-drawn illustrations and understanding of the way in which ordinary people's cooking reflects their history, culture and everyday life, makes her one of the most individual and distinctive food writers of all time. She is the food columnist for The Oldie" and a contributing editor to "Waitrose Food Illustrated" as well as many national newspapers such as "The Scotsman"."

Pages: 176

Dimensions: 129 x 198 mm

Publication Date: 05-09-2011

Pages: 208

Dimensions: 129 x 198 mm

Publication Date: 19-06-2011

This important award-winning book is recognised as the authoritative work on the subject of British food. It is a breath-taking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer's masterful, readable account of our culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine.

Pages: 400

Dimensions: 175 x 248 mm

Publication Date: 01-05-2011

Features 200 recipes for soups, starters, light lunches, egg dishes, pasta and pizzas, fish, meat, poultry and game, salads, vegetables and vegetarian dishes, desserts, breads, biscuits and cakes - all of which are milk, cream, butter, cheese, yogurt, wheat, gluten and lactose free.

Dimensions: 170 x 240 mm

Publication Date: 01-05-2011

Pages: 234

Dimensions: 129 x 198 mm

Publication Date: 01-06-2011