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The massive trend for all things Scandi, healthier eating and the profile of "New Nordic" cuisine worldwide, have led to the renaissance of the open sandwich. Smorrebrod are the classic Danish variety and in the hands of chef and food writer Trine Hahnemann, they are a treat for the senses as well as the taste buds. Traditionally using a rye bread base, they can be topped with a huge variety of vegetables and pickles, fish, meats, herbs, salads - and can even include sweet options. Trine offers 70 recipes for delicious, healthy open sandwiches that are beautiful enough to serve at a dinner party or simply make a quick and filling snack using leftovers. From quick-cured salmon to blue cheese with apple, the delightful recipes are accompanied by photographs from acclaimed Danish photographer Columbus Leth.

Of Cats and Men is a stylish illustrated gift book from an award-winning artist profiling notable cat-loving men throughout history in words and pictures. Sam Kalda presents a fresh approach to the cat book trend that is smart, sweet and driven by engaging and beautiful illustrations. Appealing to both men and women, Of Cats and Men is stereotype-breaking and charming, making for a highly giftable book. The 30 men profiled range from writers and artists such as Haruki Murakami, T.S. Eliot, Marlon Brando, Andy Warhol, Freddie Mercury and Ai Weiwei, to historical luminaries such as Sir Winston Churchill, Edward Lear and Sir Isaac Newton. In each of the profiles, readers uncover the men's devotion to their feline companions, surprising moments of fame for their beloved cats throughout history, and more. The book also features beautifully hand-lettered quotes, such as Twain's "When a man loves cats, I am his friend and comrade, without further introduction."

Like most Italians, the great Antonio Carluccio loves vegetables. In this book he turns his attention to his favourites, and many others, adding up to over 100 different varieties.He researches the botanical family of each type of vegetable, its history, describes in loving detail how to buy and prepare it - and in over 120 recipes tells us how to make the most of the humble veg, whether eaten raw, cookedor preserved.There are pastas with vegetables, soups, vegetable bakes and salads, risottos, pickles, stews, tarts and dips. There are even some sweet cakes and biscuits based around vegetables. The Italian way with vegetables is renowned the world over, the Carluccio way with vegetables is unsurpassed, and this book is an essential for every kitchen.

The Scandinavians excel in comfort - family, friends, a good atmosphere, long meals, relaxation and an emphasis on simple pleasures. They even have a word for this kind of cosiness that comes with spending quality time in hearth and home when the days are short: hygge. Trine Hahnemann is the doyenne of Scandinavian cooking and loves nothing more than spending time in her kitchen cooking up comforting food in good company. This is her collection of recipes that will warm you up and teach you to embrace the art of hygge, no matter where you live.

Venture forth if you dare into the hazardous territory that is the girl brain! From the dreaded doom of bra-shopping to the countless hours spent trying to select the right emoji or why we analyse (absolutely) everything, this book offers a humorous, revealing and hugely-relatable exploration of what it means to be a girl in the twenty-first century. Enter at your peril...

The food of Poland has long been overlooked, but the time is right for areinvention. We all have Polish neighbours, friends and almost certainlya Polish shop near our home. In the UK Polish is the second most-spokenlanguage after English and there are 10 million people of Polish descent inthe United States.In Polska, young food writer Zuza Zak presents her contemporary takeon Polish cuisine, with over 100 recipes for snacks and party foods, soups,preserves, breads, fish, meat and poultry, salads and veg, and cakes anddesserts. She places Polish food within the context of the country's historyand geography, and tracks how it has developed and adapted to Poland'sever-changing political and economic situation.With recipes including Tuna cured in bisongrass vodka, Courgette islandswith dill flowers, and Mini doughnuts with rose filling, and lavish photographyfrom the acclaimed Laura Edwards, Polska is a breath of fresh air.

Welcome to The Yoga Kitchen! Whether you practise yoga already or if you just want fresh ideas for balancing your mind and energising your body, this brand-new book offers over 100 delicious vegetarian dishes, free from gluten and refined sugar. In The Yoga Kitchen, Kimberly Parsons, founder of the Retreat Cafes, offers meal solutions to align your physical and mental energy, and boost your overall happiness. With recipes ranging from Dukkah eggs with broad bean & avocado mash, One pot masala dhal, Soba noodle buddha bowl to Raw caramel slice with bee pollen, it has never been simpler to bring healthy, nutritious and balanced dishes directly into your kitchen.

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.

In Christmas with Gordon, superstar chef Gordon Ramsay offers inspiration, adviceand 75 failsafe and delicious recipes for all occasions over the Christmas period.The stars of the show are five Christmas Feasts - turkey, goose, beef, ham or seabass - and the recipes 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 PartyFood, and inspired recipes for Breakfast & Brunch, Lunches & Suppers, andSweet Treats. Gordon's favourite Christmas ingredients, including stilton, smokedsalmon, turkey and ham, are highlighted with suggestions for creative ways to usethem over the Christmas period. Plus there's advice on wines and party drinks,cheese and other festive ingredients to make this the essential guide to the perfectChristmas.

'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.

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.

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

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.

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.