Quadrille Publishing Ltd

Nobu Matsuhisa is in a class of his own and his restaurants remain very much the places to eat. In "Nobu West", the first of his books to be written and published originally in English, he collaborates with Mark Edwards, Head Chef at Nobu London to create over 120 Westernised Nobu recipes. Working with seasonal produce in the kitchens of the Nobu restaurants in London, Nobu and Mark have made the unique Nobu repertoire more accessible, simpler and even more delicious. The range of recipes include: Crispy Skin Poussin with Spicy Lemon Garlic, Dover Sole with Spicy Onion Ponzu, Iberian Pork with Soy and Ginger, Mediterranean Shrimp Ceviche, Rice Pizza and Suntory Whiskey Cappuccino. Filled with advice on sourcing and preparing ingredients and essential cooking techniques, the book is immediately more accessible to those less familiar with Japanese food and culture. Enticing photographs of the finished dishes by master Japanese photographer Eiichi Takahashi, as well as numerous step-by-step sequences act as an invaluable guide to the cook and make this one of the most beautiful cookbooks of 2006.

In this breathtaking new book, intrepid food and travel writer Andy Harris and photographer David Loftus reveal the wonderful tastes and exotic allure of Istanbul, one of the world's most fascinating cities. Part cookbook, part travelogue, they meet the characters behind the intriguing food of the city - artisan bakers, traditional chefs, fishermen and street food vendors, to name a few. Each and every person they meet has a tale to tell and a unique recipe to share as they explore the detailed tapestry of Istanbul's varied neighbourhoods - from historic Eminonu where ferries dock daily on the twenty minute boat ride between Asia and Europe, to the quiet fishing communities along the Bosphorus or the cobbled lanes around the well-trodden Grand bazaar. Over 100 inspiring, delicious recipes - some taken directly from the characters the pair meets along their travels and other more modern interpretations - combine to form this unique culinary guide. Enticing dishes of baked spiced chicken with jewelled rice, slow-cooked lamb with quince and chargrilled squid with walnut sauce rub shoulders with classic mezze plates, tender stuffed vegetables, kofte and kibbe and delicate honey-soaked pastries. Information on the key ingredients of Turkish cuisine such as dried mulberries, walnuts, pistachio nibs and rose petals is included, while simple substitutions are suggested wherever necessary to bring these dishes within easy reach of every home. Vividly illustrated with David Loftus' inimitable photographs and exquisitely designed to reflect the vibrant life and bustling streets of this colourful city, Istanbul will enchant and inspire in equal measure.

Here are authentic Scandinavian recipes with a modern twist, shot on location in Scandinavia. The book is suffused with 'hygge', a Danish word that has no English equivalent but means cosiness, or relaxing with friends over good food and drink. Trine Hahnemann is the leading authority on Scandinavian baking, and here she holds the hand of the uninitiated baker and leads them through the mysteries of baking bread, always with an eye to the practicalities of creating great bread at home. Here you will find no complicated recipes, or sourdough starters that need as much tending as a baby. Instead, Trine teaches us how we can fit the making of bread into our busy lives, without compromising on quality. Scandinavian crispbreads abound, as do savoury tarts and recipes from the smorrebrod. And then there's the sweet baking - a recipe for each kind of Danish pastry you could ever wish for, a cookie for every occasion, and mouth-watering layer cakes, coffee cakes and cream buns. The Midsummer and Christmas festivities are built around the making of cakes, cookies and breads of all sorts, and the baking celebrations of both seasons are included in the book. Throughout the book, Trine writes about the baking world in Scandinavia: the tradition of the 'cake table' party; how spices came to the frozen north; or how using older strains of grain will boost the nutritional worth of your daily bread.

In his first cookbook, nutrition expert Dale Pinnock presents his unique and inspiring approach to healthy cooking. With 80 simple, tasty recipes, he shows how easy it can be to use food to benefit your health and complement conventional treatment. Dale's delicious dishes, such as his Date and Walnut Energy Bombs and Pineapplezing Smoothie, really can help give a boost to all of your body's systems and improve energy levels. With straightforward symbols to indicate which conditions each recipe can help, eating your way to good health has never been easier or more delicious.

How many of us have sat at our desk at work, counting down the minutes until it's time for lunch and our staple option that is bland, expensive, unhealthy or just too similar to what we had yesterday - and the day before? The author, David Bez, is not a chef. He is a food lover with a limited lunch break; an Italian who cares about what's on his plate; a designer who knows that you eat with your eyes first. For the past three years, he has made himself a salad for lunch every day at work, with fresh ingredients, minimum preparation time, and maximum flavour. Day after day, his colleagues peer over his shoulder to watch him craft yet another beautiful salad perfectly balanced in its composition and bound to both satisfy him and energize him for the afternoon ahead. He has developed a winning formula for creating salads by layering a base, vegetables or fruit, fresh herbs, protein toppings and dressings, which creates a perfect salad every time. Clearly marked with a vegetarian, vegan, raw, omnivore or pescatarian designation, every salad is an inspiration and can be adapted to suit a different diet. Fresh, tinned, jarred and pre-cooked ingredients are all explored; seasonality is key and variety keeps things nutritious and exciting.

Love at First Stitch gives you all the know-how you need to start making the dresses of your dreams. Written for novice stitchers by the author of the popular sewing blog Tilly and the Buttons, Tilly Walnes demystifies dressmaking for the generations that have never been taught to sew. This book presents the core sewing basics in an informal style, with Tilly's friendly and encouraging voice cheering the reader on throughout. Instead of overwhelming the novice dressmaker with theory, this book is about learning by doing. Each chapter presents practical tips and inspiration to guide you through creating a made-to-measure garment from one of the seven versatile and adaptable patterns included with the book, which can then be personalised to suit your individual style. Peppered throughout the book are Tilly's top sewing tips, including everything from what to look out for when buying - or borrowing - your first sewing machine, through how to behave in a fabric shop to appear like an expert, to techniques for pressing perfection.

Any outdoor space is an invaluable bonus. Here, expert garden designer Joe Swift shows us how to create an area that meets all your practical and style requirements whilst making the best use of every inch of available space. Familiar to many as the co-presenter of BBC Two's Gardeners' World, Joe's practical and attractive ideas will enable you to create your own personal Eden. Chapters take you from the initial assessment and planning stages, to selecting suitable plants and hard materials, quick makeovers and year-round maintenance to keep your garden looking at its best. Joe reveals how to make the best of existing elements, how to conceal less pleasing aspects, and how to create privacy and the illusion of space so that you can make the very most of whatever area you have. And, throughout, Joe remains cost-conscious, aware that redesigning a garden can be an expensive endeavour.

Gordon gives inspiration, advice and 75 failsafe and delicious recipes for all occasions over the Christmas period. The stars of the show are 5 Christmas Feasts - suitable for whenever you choose to have your main Christmas meal. The menus are built around a choice of 5 main course centrepieces - turkey, goose, beef, ham or sea bass - and include starters, accompaniments and desserts for each. To take the stress out of Christmas Gordon offers masses of advice on ordering, shopping, preparation and timing. Also included is a great chapter on Party Food, and inspired recipes for Breakfast & Brunch, Lunches & Suppers, and Sweet Treats. Gordon's favourite Christmas ingredients, including stilton, smoked salmon, turkey and ham, are highlighted with suggestions for creative ways to use them over the Christmas period. Advice on wines and party drinks, cheese and other festive ingredients complete this invaluable guide to the perfect Christmas.

Through his selection and description of 25 iconic vintage dresses, William Banks- Blaney tells the history of 20th century couture, the fashion designers who created the dresses and the women who wore them. Each dress is looked at in forensic detail for its design and construction, its cut and embellishments, in order to evaluate the artistry of the individual couturier. The inspiration behind each dress is considered - whether that be Classic statuary, Secessionist architecture or fetish wear - as well as its legacy, thus determining each dress's place within fashion history. William spends his life sourcing vintage couture, unpicking the history of each piece - how they were made, who wore them and where they fit within the story of fashion. Accompanied by exquisite photography of what are arguably the finest examples of each of these landmark designers, and bolstered by fashion plates contemporary to the selected pieces, 25 Dresses is the distillation of the knowledge and skill that William employs every day when fitting the world's most beautiful dresses to today's women.

More and more people are cutting out wheat, gluten and dairy from their diets, and the number of alternative ingredients available in supermarkets is growing rapidly to meet the demand. The most daunting part of this way of eating is the prospect of leaving behind indulgent desserts forever. In this stunning book, Julia Thomas provides more than 100 recipes illustrating how easy it is to make light, crisp pastry, gooey chocolate fondants, cheesecake, ice cream, creamy iced desserts, steamed sponges and all sorts of sticky sweet accompaniments without the need for wheat flour, butter or cream. Aimed at coeliacs, the lactose intolerant and anyone who simply wants to cut down on wheat, gluten or dairy, this easy-to-follow book features information on alternative ingredients, clear step-by-step instructions and irresistible recipes to give everyone the confidence to tackle free-from desserts. And no one will ever guess that the amazing dishes you're serving are made without these classic baking ingredients.

Shoku-Iku is the way that Japanese people are taught about healthy food. It is part of the culture. This book reveals the secrets to how the Japanese stay so healthy in easyto-follow principles so you, too, can learn to eat mindfully, the Shoku-Iku way. Each of the five recipe chapters centres on one cooking method: steaming (or microwaving); grilling; simmering; no-cook; and sushi. You don't even need an oven to make the recipes. Learn how to make perfectly steamed sea bream in the microwave and serve with with a light, ultra-savoury dressing, or grill up a satisfying Japanese turkey and tofu burger. Clear and graphic illustrated spreads show you how to choose which vegetables, fish or grains to optimise your health and which can help with specific ailments. Shoku-Iku also means learning how to eat, making time for your meals and serving a spread of dishes to honour your body, even if you are eating alone. With this book, you too can eat like the long-lived Japanese. The recipes are joyful and playful: learn to make dolls or 'cupcakes' from sushi, celebrate a party with a Japanese shabu-shabu, or hot pot, where you and your guests cook your food in a communal pot, or enjoy a 'full Japanese' garden breakfast. As with Japanese food in general, most of the 70 brand-new recipes here are largely gluten-and dairy-free, many are vegan and some raw. And all the recipes are unbelievably simple, as that is the Shoku-Iku way.

In Chinese Unchopped, acclaimed teacher, TV chef and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques that bring the authentic flavours of traditional Chinese cooking into your own home.Opening with the Chinese Kitchen essentials, Jeremy outlines everything you need to know to set up a workable Chinese kitchen. All the necessary equipment such as cleavers and woks is covered, along with a dazzling array of ingredients that make up the Chinese pantry, with tips on which to buy when starting out. Above all though, the focus is on preparation - the key to unlocking successful Chinese cooking with its often lightning-quick cooking processes. Jeremy's ingenious 'Wok Clock' sorts your prepared ingredients into the right order for rapid cooking with stir-frys and sautees.Once you've covered the essentials, Chinese Unchopped moves through six chapters outlining the fundamental techniques in Chinese cooking, including stir-frying, deep-frying, steaming, poaching and braising, roasting and double cooking. Recipes are taken from across China: from sweet Cantonese to spicy Szechuan. Jeremy even includes dishes influenced by the cuisines of Thailand and Malaysia. Authentic versions of take-away staples include Sweet and Sour Pork and Salt and Pepper Chilli Squid are included alongside more adventurous recipes like Grandma's 'Lionhead' Meatballs and Sea Bass with Crushed Soybeans and Chilli Sauce.Crammed full of information presented in an engaging, accessible way, with Chinese Unchopped you'll soon have the sizzling aromas of exceptional Chinese food filling your own kitchen - day in, day out.

Colour is clever. It is the cheapest and most transformative thing you can do to a space; capable of injecting instant glamour and cool, making a space cosy, luxurious and indulgent, and defining your style more effectively than any other design element. If you want to introduce colour into your home but don't know where to start or are scared of taking the plunge, Abigail is your perfect guide, delivering the know how of a hands-on, super-exuberant stylist in brilliant, bite-size chunks. Learn how to figure out your colour palette, to trust your instincts and identify your ideal shade - the core colour that will make a home distinctly and beautifully yours. Drawing on her palette of inky, swampy, bottom-of-the-lake hues, easy-on-the eye neutrals and intoxicating brights, Abigail reveals how to build a room through colour, showing how to up the ante with accents and focal points, layer lighting, add drama through accessories, and play around with paint, fabric and pattern. Make your small rooms look larger and dark rooms feel brighter - Abigail provides colour inspiration for every room of your home.Whether you want to start small, with pops of colour, or introduce a whole new colour scheme to your home, Colour gives you all the information you need to reinvent your space and turn it into a home that you will never want to leave! THE COOLEST DECORATOR ON THE PLANET - The Times

Toast: the ultimate fast food. Everyone loves toast. And now it's the piping-hot new food trend.Posh Toast features every toast recipe you could ever need:* Breakfast Toasts including Eggs Royale, Chocolate Spread & Cream Cheese, Lox & Cream Cheese * Lunch Toasts including Mozzarella & Kale Pesto, Avocado, Tahini & Toasted Chickpeas, Mint & Walnut Baba Ganoush* Snacks & Canape Toasts including Mini Croque Monsieurs, Swedish Prawns, Tuna Tartare* Supper Toasts including Posh Beans, Spiced Potted Crab, Warm Hummus and Spiced LambWith over 70 recipes, each with a gorgeous photo, plus a guide to bread basics and toasting, this is the ultimate cookbook for toast addicts, expert chefs and novices alike. It's toast. And it's posh. It's Posh Toast.

'Valentissimo! Viva Valentino!' exclaimed Vogue, lauding the achievements of the first Italian dress designer to take on the Paris fashion world and achieve haute couture status. Drawing on Vogue's archive of imagery and text, as well as the author's exclusive interview with the designer, this book analyses Valentino's exceptional fusion of Latinate sensuality and Parisian precision. It shows how his inventive colour sense and use of opulent fabrics derived from Italian classical painting, and how his trust in and promotion of Italy's craftsmen and women is evident in his use of featherweight materials, handmade embroidery, beading and pleating. Valentino's early love of costumes worn by stars of the Italian and American film industry influenced his designs, and he attracted a superstar clientele, including Hollywood celebrities from Elizabeth Taylor to Gwyneth Paltrow, European royalty, and society figures such as Jaqueline Kennedy - who wore him in mourning, and in remarriage, at her wedding to Aristotle Onassis.Valentino is unique: the exquisite quality of his dressmaking and the femininity, glamour and allure of his seasonal collections are matchless; exceptionally in his field, he is known by his first name only; and he holds a record as the founder of a house who remained in creative control of it for 45 years.

A tortured genius and one of most influential designers of the twentieth century,Yves Saint Laurent was responsible for revolutionising the way women dressedand viewed themselves. During a wildly creative career stretching from 1958 to2002 Saint Laurent established a reputation for accessible, flawlessly cut clothes.He became an overnight sensation in 1958, aged 21, when he showed his 'Trapeze'collection, his first for the House of Christian Dior, following the master's death.Four years later, Saint Laurent opened his own couture house and within a fewseasons was hailed by Vogue's Diana Vreeland as 'the pied piper of fashion'.Viewed as a master colourist and admired for his choice of sultry fabrics,his great gift was creating lasting styles - described by Vogue as 'stockpiles ofessentials in times of famine' - that flattered all shapes and sizes. As well asdesigning wardrobe classics like the 'Le Smoking' tuxedo for women, the Safarijacket, the trench and the pea coat, and introducing trousers into haute couture,he also dressed international style icons such as Catherine Deneuve, MarellaAgnelli and Lauren Bacall. With his nose for the zeitgeist, Saint Laurent recognisedthe global power of street fashion and launched Rive Gauche, his ready-to-wearboutique line in 1966. Christened 'The Saint' by Vogue, every element of his fashionempire, which included exhilarating couture collections, exquisite accessories andsought-after perfumes, was captured by Vogue's writers and leading photographerslike Richard Avedon, David Bailey and Norman Parkinson.