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As every good Indian cook knows, real Indian food is always made at home, in which the combination of spices and ingredients are closely guarded secrets. In this book, chef Anjula Devi reveals over 100 secret family recipes that are not just delicious but healthy and wholesome too. Using only the freshest ingredients, ranging from slow cooked Lamb Dhansak to quick stir-fried Asparagus with Coconut, from breakfast through to supper, each dish is clearly explained and easy to follow. Whether you're an expert or a novice at cooking Indian food, the results will be mouthwatering and good for you.

Chef Mikkel Karstad takes us on a fishing trip around the lakes, rivers and coastline of his native Denmark, catching and cooking fish and shellfish from sustainable species only. Each is given its own chapter, from plaice and skate to razor clams, langoustine and crab, with clear examples as to why zander fillet is an ethical and even more delicious alternative to the diminishing stocks of its sister fish, perch. Karstad not only cooks but styles each dish himself, bringing his elegant and fresh design aesthetic to over 80 delicious and nutritional recipes. Photography by Anders Schonnemann, shot on the beach, at sea and in the kitchen, beautifully complements Karstad's open-air lifestyle.

Divided into three chapters, Houses in the City, Houses in the Country and Places People Go To, the book showcases some of MBA's most spectacular projects, showing site pictures before, during and after construction. Most architecture books gloss over the nightmare part of the build, but the authors are keen to explain exactly what to expect during the process. Scattered throughout the book are some of the inspirations for MBA's designs, things they like and items that inspire them. While much of their work is focused in Central London, MBA has undertaken commissions worldwide including France,Germany and Los Angeles. In particular, their work for the Soho House Group and their emphasis on recycling and the environment have been the hallmarks of their success. Whether their commissions are commercial, residential or charitable, country or town houses, hotels, restaurants or bars, MBA create spaces you really want to eat, live or stay in. A quirky sense of humour is always at play, infusing their work with an empathy and warmth that many architects in the same filed just miss. Theirs is a vibrant and very busy practice.

This is a new series of beautifully-produced re-issues of some of the great classics of food and recipe-writing from the 20th century. In these days of celebrity TV cooks and their garish, over-hyped blockbusting tie-ins, there never was a better time for an antidote: the quiet rediscovery of great, unsung classics such as these. Each title will be handsomely presented as a gift book for the keen amateur cook and lover of food literature. Each title has been selected for the highest quality of the writing, not just the recipes, although all the recipes are superb. This series will become the ultimate library for lovers of great food and food literature. "A Kitchen in Corfu" is an entrancing memoir of a foreign couple's sojourn in the remote village of Loutses, on the higher slope of Mount Pantokrator in north-east Corfu. They describe their charming encounters with the villagers, who were never shy to share their time-honoured recipes. This is a cuisine that chimes with the times, using locally-pressed olive oil from the village's own orchards, foraged wild ingredients such as herbs, shoots and greens, mushrooms, and other locally-picked delicacies.

This is a new series of beautifully-produced re-issues of some of the great classics of food and recipe-writing from the 20th century. In these days of celebrity TV cooks and their garish, over-hyped blockbusting tie-ins, there never was a better time for an antidote: the quiet rediscovery of great, unsung classics such as these. Each title will be handsomely presented as a gift book for the keen amateur cook and lover of food literature. Each title has been selected for the highest quality of the writing, not just the recipes, although all the recipes are superb. This series will become the ultimate library for lovers of great food and food literature. "A Kitchen in Corfu" is an entrancing memoir of a foreign couple's sojourn in the remote village of Loutses, on the higher slope of Mount Pantokrator in north-east Corfu. They describe their charming encounters with the villagers, who were never shy to share their time-honoured recipes. This is a cuisine that chimes with the times, using locally-pressed olive oil from the village's own orchards, foraged wild ingredients such as herbs, shoots and greens, mushrooms, and other locally-picked delicacies.

What role did Scotch whisky play in the development of the steam engine? Who first coined the word `alcohol’ ? Spirits and drink historians Anistatia Miller and Jared Brown know. They have been on a spirituous journey since they first launched their website Shaken Not Stirred: A Celebration of the Martini and the book by the same name. Fifteen years of travel around the world, a few worn out library cards, and thousands of pages of undiscovered research later, they have amassed their findings in the two-volume work, Spirituous Journey: A History of Drink, of which this is the first. Jared Brown is Master Distiller at Sipsmith Independent Spirits. He is publisher of Mixellany Books, specializing in drink-related subjects and co-author, with his wife Anistatia Miller, of a few dozen books. He is a regular contributor to the Guardian and Observer Food Monthly.

Economically challenged as we are again in 2012, this is the perfect way to reduce the family grocery bill and at the same time produce simple classic food. Over 300 classic recipes that you can’t find in modern cookery books such as Baked Eggs, Kedgeree, Steak and Kidney Pudding and Apple Dumplings sit easily alongside the author’s love of French and Italian cuisine. Pot-au-feu, Clafoutis, Risotto Milanese and Coffee Granita as well as many other international dishes make their appearance here. Practical information as to the most inexpensive cuts of meat, metric conversions, temperature charts, roasting tables and essential larder ingredients make this book a timely addition to every kitchen.

To see England properly, I recommend viewing it from the saddle..' A.F Tschiffely. Travelling through England, and doing it on horseback, is to rediscover both the romance of the countryside and man's relationship with both his environment and his horse. With twelve carefully crafted rides to choose from, from Dorset in the south west to Yorkshire in the north east, this specially photographed book will transport you back to a time before cars and tarmac roads, when life was simpler and slower. Escape down tracks that are carefully catalogued in the Domesday book, or past Thomas Hardy's cottage and great stately houses, through Cotswolds villages and along beaches. Each ride contains a comprehensive map detailed the route and telling you how long it will take, places to stay (that welcome horses), essential kit to take with you and places of interest to visit along the way. In short, an inspirational guide book for the enterprising (or armchair) traveller.

A mighty view of all aspects of Provence, from food and wine to landscape and history. Divided into three chapters, this 544pp book is the largest ever written on one of the world's most alluring, sun-drenched and seductive cultures. The first section focuses on Provencal cuisine, with over 150 classic recipes, which are delicious, simple and easy to prepare. The second part of the book examines the Provencal way of life, with short essays on the provenance of mountain villages, petanque, artists, museums, pottery, glassblowing, soap manufacturing, textiles, Pastis and the best markets to shop at. The finale is, appropriately, a generous discourse on the wines of the region, from Les Baux, through Cotes de Ventoux and Coteaux de Pierrevert, listing the best wine producers, the best vineyards and how to find them. Over 700 specially shot images form a dazzling panorama of food, wine, landscape and culture.

Artist, designer and photographer Claire Lloyd enjoyed a phenomenal career in London for many years. Living in a beautiful apartment, with a life filled with excitement and travel, she continued working like a maniac until 2004 when glandular fever stopped her in her tracks. During her long recuperation, she realised her priorities were changing, and her life needed restructuring. A chance conversation with a friend led her to the Greek island of Lesvos, where she finally found what she was looking for - a sense of peace and the return of her creative drive. The book describes Claire's days in a small village in Greece, where the seasons govern a way of life that has barely changed over thousands of years. Accompanied by Claire's stunning photographs filled with colour and light, this inspirational story of reconnecting with nature and community, and finding beauty in the smallest details, will make you see the world afresh.

Slow-cooked food and what the author likes to call 'good tempered food', is what proper cooking is all about. In fact, it's the chief pleasure of cooking. It's about re-uniting yourself with a sense of pleasure in the kitchen, rediscovering that 'slow' or 'time-taken' doesn't mean difficult. This is a hugely underrated pleasure in its own right - as can be the planning, shopping, reading of cookery books or recipes online, deliberating, or telephoning a friend for a recipe. Good Tempered Food also shows how to plan in advance and half-prepare a dish a day or even a week before. For example, a dish like risotto can be half-cooked before time, the simplest of meat sauces can be converted from lasagna to cottage pie, hot and cold puddings can be pre-cooked and finished at the last minute. The book is full of dishes that will give you pleasure to cook - roasted baby tomatoes mixed with baby broad beans, a handful of chives, mint, chervil and thyme, some lemon zest and cheese thrown onto some pasta of a fat piece of belly of port idling in the oven for several hours, steeped in molasses, sweet brown sugar and star anise.

This is the first ever retrospective of David Eustace, one of the world's leading photographers. This eclectic mix of portraiture, landscape, and social observation has been hotly anticipated by the media and public for years. The title of this book is the first line of the agency's letter to David Eustace's parents, informing them that a baby boy had been born and was available for adoption. It represents the beginning of his journey.

Harriet Anstruther is a leading interior designer whose work has featured in the "New York Times T Magazine" amongst many others. This, Harriet Anstruther's first book, showcases her projects and inspirations and provides an insight into her fundamental interest in the psychology of interior design. Through an examination of our most fundamental needs, like shelter, warmth, light, dark, establishing roots and a sense of romanticism, Harriet Anstruther reveals the essential truths at the core of interior design. Her ability to mix classical and modern, old and new, traditional and quirky is shown through a series of images, which display the broad range of her inspirations. Her interest in, and knowledge of classical and contemporary art begins to merge seamlessly together with her interiors. Linking these seemingly disparate influences together, Harriet shows how the way we design and decorate our homes reveals our innermost desires and fears.

First ever retrospective by one of the world's leading photographers - hotly anticipated by the press and public for years. This Special Limited Edition version is one of only 300 copies. Released in a handcrafted slipcase edition and offered with a numbered, stamped and signed original print by David Eustace.

Journey with Frank Camorra and Richard Cornish as they search for the traditional recipes of Andalusia in the south of Spain - a land of ancient cities, whitewashed villages, and plains planted with olive groves and vineyards. The largest and southernmost of Spain's regions, this is a place where cultures and cuisines have always collided and mingled. Frank meets the food and wine producers, farmers, fishermen, chefs and cooks who share the recipes they have cooked in their kitchens for generations. Along the way, he takes in riotous spring festivals, lively markets and peaceful sherry bodegas, and reveals his favorite places to eat, drink and stay. From an olive picker's breakfast to cuttlefish in saffron sauce and the smoky lamb skewers called pinchitos morunos, MoVida Solera is a celebration of Andalusian food and culture.

Fashion and hospitality entrepreneur Christina Ong has always believed food should deliver pleasure and confidence, as well as health and energy. This approach to cooking evolved out of her family home to inspire the kitchens of her award-winning COMO Hotels and Resorts worldwide. Called COMO Shambhala Cuisine after her holistic wellness brand, COMO Shambhala, the philosophy embraces all that is seasonal, pure and sustainable in delicious, nourishing combinations. In this new book, 147 classics from the COMO Shambhala kitchens from the Turks and Caicos in the Caribbean to the mountains of Bhutan have been meticulously re-configured to introduce COMO Shambhala Cuisine to home cooks. Spanning no-cook juice combinations and raw salads to luxurious dishes suitable for entertaining, the recipes are organised in logical chapters for easy navigation. Each recipe's standout nutritional benefits are clearly highlighted and simply communicated. The reader can therefore choose menus according to personal taste and occasion, following the recipes precisely or experimenting with the different techniques and flavour combinations.The result is pure pleasure with each recipe delivering the vitality needed to juggle busy lifestyles, hectic travel schedules and the push-and-pull of family and work.

Spencer Fung is never without a sketchbook or a pencil. Inspiration and ideas can strike at any moment, and often the smallest thing that catches his eye impels him to capture it on paper. Whether it is designing private houses, restaurants, hotels, furniture or lighting, he starts by hand, creating miniature works of art, which he then develops into scale perspective drawings, exploring space, structure and detail.His designs have always drawn their inspiration from nature and the environment, from the rugged mountains of the Pyrenees to the quiet meadows of a country farm; from the beams of a medieval tythe barn to the patterns of a drystone wall. Passionately committed to the organic recycling of natural materials, the book is structured into chapters on wood, stone, metal, glass and organic materials in which over 40 of his projects are showcased.Spencer prefers to commission small artisanal firms who have retained a high degree of skill, as a result many dying and forgotten crafts have been revitalized new forms - the use of drystone walling inside a bathroom, or coppiced ash branches being used as a hanging rail for clothes - are examples that are not just deeply inspiring but sympathetic to the environment as well.This book will appeal to anyone interested in design, recycling, upcycling, the environment, organic and mindful living but in a style conscious and glamorous way.

Published in collaboration with The Children's Air Ambulance. Master Chocolatier Paul A Young has assembled a glittering array of friends and colleagues who have contributed to this collection of glorious recipes. From how to make sweets and candy to baked goods, desserts, ice cream and drinks, under Paul's professional hand these are transformed into mouthwatering recipes for the home cook. Contributors include Emma Thompson, Darcey Bussell, Ollie Dabbous, Glenn Cosby, Giorgio Locatelli, Natasha Corrett and many others, whose love of chocolate and their secret recipes will both surprise and delight.

For more than three decades, Suzanne Loggere has been a prominent and respected interior designer and importer of fabric, furniture, and home accessories. She has guided numerous international interior design projects to beautiful and successful conclusions. But she is so much more than that: her sparkling and energetic character is complemented by her balanced sense of taste and intense passion for colour. Her renowned style has been captured in this book, full of inspirational images, ready to entice a new generation of interior designers. Suzanne was classically trained at the Centre d'Etudes Classiques in Geneva and has extensive work experience in Paris.

As one of the world's most ancient man-made items, fabric has been with us for centuries. Yet today, when it comes to choosing fabrics for our interiors, most of us are anxious to avoid expensive mistakes, and need inspiration, help and practical advice to influence our choices. We want to know if green looks better than blue, whether plain is preferable to pattern but we also need to know the wear and usability of materials when chosen for a curtain, an armchair or a cushion. An understanding of fibres is therefore essential to understanding fabrics, and in this book Chris Halsey and Wilhelmine van Aerssen, both experts in their field, guide you through the world of soft furnishings. The book contains a layman's guide to wool, linen, cotton, silk and the more complex man-made fibres, with a second section explaining their production techniques. A third section shows the reader how to use fabric in the home to give the amateur interior decorator the confidence to start experimenting.Beautiful photographs from top brands such as Designers Guild, Osborne & Little, Nina Campbell, William Yeoward and Nobilis not only make this book a highly practical handbook but also a beautiful book to use and look at again and again.

A polaroid is the physical and organic reminder of a particular moment, enabling the creative team to step back and fully consider the technical and artistic direction of a photoshoot. The excitement of watching the image slowly developing and seeing the final result makes the polaroid a tiny artwork all of its own.In this book, uber-stylist and storyteller Jo Hambro showcases some of her vast personal records of polaroids taken from the fashion shoots she has worked on over the last two decades. Combined with her extraordinary notebooks, scribbles and sketches formulating the stories that each shoot is based on, (in which polaroids are an indispensable part), we are taken into the hidden world of fashion's creative process.

Radiating bohemian summer glamour, Veggie Very Much is the culmination of Mirjam Leslie-Pringle's mission to bring easy vegetarian cooking to a time-poor (and possibly sunlight deprived) urban population. Shot entirely on location at the Mirjiam's home in Ibiza, she has created nearly 100 beautiful recipes using the island's luscious fruit and vegetables. Ideas for healthy and filling dishes move through the day, from nectarines with Greek yoghurt for breakfast to delicious homemade pizzas for supper, with plenty of family and friends to enjoy them.

Home should be a retreat, a place for our minds to slow down and unwind, a place that feels safe and free of the stresses and insecurities of the outside world. Many people fear pattern and strong colour, thinking it can take this sense of calmness away. But pattern, when chosen carefully, can ground a space and create an atmosphere that improves one's sense of self or wellbeing. In this book Abigail showcases her own patterns and interviews artisanal designers in New York, Scandinavia, Germany and the UK. Both hers and their inspirations are showcased, with the final chapter of the book demonstrating how to use them in a practical way at home.

From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here – fruit pies, tarte tatin, membrillo – as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel.Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook.

'Evergreen' symbolizes something that will last for years and never goes out of fashion. More and more people are focusing on eating green in their daily lives and Mikkel introduces vegetable recipes to inspire. What makes vegetables exciting is that they really change character and taste according to the seasons. In summer a carrot should be pulled from the ground, lightly rinsed and eaten as it is - completely spicy, tender, crisp and juicy. While in late Autumn, when it has been in the ground for a long while enduring weather and wind, and has become big, coarse but sweet in taste, it should be used in a delicious soup, pur e or baked to enhance the wonderful sweetness it has developed. Photographed by Anders Schoennemann as the seasons have move on and new vegetables become ready to harvest, the daylight changes as the long, bright summer evenings became clear autumn days. They enjoyed the most beautiful sunrises, the tranquility of frosty ice-cold mornings, and often the day's first meal was cooked over fire. Mikkel has managed to make easy, tasty and beautiful vegetable dishes that will make the most carnivorous to appreciate a green meal.

In March 1940 ten-year old Ann Mari Wallenburg found herself part of a daring escape across occupied Europe. Leaving neutral Sweden as the Nazis invaded Norway, she and her mother travelled by any means possible through the horrors of Stalin's Russia, Mussolini's Italy and into France. Having survived the Luftwaffe bombing their train to Calais, arrival in Britain was short-lived. As her stepfather was on Hitler's deathlist, evacuation to America, across the U-Boat infested Atlantic was the next plan. Would Ann-Mari ever return home?

Nancy Astor and her niece Nancy Lancaster were two of the great hostesses of the twentieth century, entertaining at a pitch perfect level of luxury, comfort and elegance. The food they served was always delicious, and the discovery of Nancy Astor’s privately bound cookbook containing the recipes from the Langhorne family house, Mirador in West Virginia, is published for the first time. Over 70 recipes that were regularly ‘mixed in with’ classic French and English cuisine, are an ode to the flavours of the South; that conjured up mealtimes imbued with wit and laughter, tears and tantrums,arguments and reconciliations and were the thread that held the family together.

Shane Connolly, internationally renowned and Royal floral designer, spent a year selecting plants and flowers to inspire everyday living using over sixty arrangements in this book. His imaginative use of growing plants, shrubs and trees is inspired by the changing seasons, and his selections are guided by what is available locally and in the wild. His dedication to what is sustainable and recyclable, to what can be replanted outside and enjoyed later, radiates from every page. Beautifully photographed by Jason Lowe, the book is a visual feast of colour and creativity, yet remains faithful to what is affordable and what can be enjoyed athome. All the arrangements, including a big celebratory event for each season, are exquisitely simple and easy to achieve.