Shows how you can eat great food at home, without breaking the bank or spending hours in the kitchen. This is a collection of dishes featuring flavour combinations and uncomplicated cooking methods. The recipes cater for every occasion - from breakfast through to dinner, informal and formal, for friends and family, for grown-ups and kids.

The Genius of Design takes a unique and engrossing approach to design. This landmark book illuminates what design is, how it works, and how it has shaped the world we live in. Provocative, absorbing and packed with images, it reveals what design means to us - the trivial and the mundane, the life-saving and the world-changing.

Quadrille are delighted to present the first stunning collection of Liberty stationery. Following unprecedented access to the Liberty archive two ranges have been created, one based on small floral prints and the other on iconic ranges. These stunning prints are each individual and yet very instantly recognisable as classic Liberty.

A collection of recipes from the food editor for Vogue magazine and The Independent on Sunday .

Kick off your high heels, make sure you are sitting comfortably, the Jewish Princess is going to show you how to be fabulous. Following the success of their cookery books, the Jewish Princess is now reaching new heights with this guide to lifestyle with a smile. Embrace your inner princess and let your fabulosity flow.

Gordon Ramsay's passion for good food and an eye for perfection that has consistently seen him receive three coveted Michelin stars. He has been called the best chef of his generation, and this book sees Gordon at his day job - running a three-star kitchen and producing food often described as 'sublime'. It shows 50 classic Gordon Ramsay recipes.

Presents a collection of recipes drawn from various parts of India, from the rich, meat-based Moghul food of the North to the vegetarian curries of Goa and Kerala and the aromatic fish dishes of Bengal and Assam. It provides a hands-on guide to cooking Indian food at home.

Maze is one of the most exciting and original restaurants to open in London and much of its success is due to its prodigiously talented headchef, Jason Atherton. This illustrated cookbook aims to reveal the secrets of 30 of his signature dishes served as they would be in the restaurant.

Explores the key events and the key images that have marked the development of photography. This book examines the evolution of photography in its wider context: social, political, economic, technological and artistic. It also examines the different genres of photography from art, news and reportage, landscape and portrait photography.

Reveals an approach to diet and nutrition that allows you to maximise the goodness you get from the food you eat. This book investigates the interplay between vitamins and minerals, and of these with probiotics and phytochemicals, and demonstrates how the Super eating approach can be used to optimum effect, combating many major health issues.

Begins with an easy-to-follow introduction showing the equipment, basic recipes and techniques needed to make the cakes. This work helps readers of various skill levels to go onto the subsequent chapters such as: Cookies, Cup Cakes, Miniature Cakes and Large Cakes. All the designs have comprehensive instructions and photographs.

There are over 32 million eggs sold and eaten in the UK every day. This work contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling; how to make the perfect omelette, mousse, souffle and custard.

In this collection of recipes, Gordon Ramsay reveals some of his best-kept culinary secrets. He shows how a relatively straightforward recipe can be varied or embellished. Included are recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, and breads and pastries.

Contains over 100 dessert recipes from classics such as Tarte Tatin, Pavlova and Chocolate Mousse; comfort food heaven - Sticky Toffee Pudding, Chocolate Chip Cookies and Apple and Toffee Muffins; old favourites including Spicy Plum Crumble, Ginger Parkin and Lemon Meringue Pie; and traditional recipes.

Choosing the right colour for your home can be fraught with difficulties. Taken from a variety of sources - historical, regional and cultural - each palette in this work is made up of a collection of 3-16 colour swatches and features a photograph demonstrating how the colours can be used in period or contemporary settings.

Shows you how to combine work, relationships, friends, fashion, health, shopping, and cooking without using up valuable time. This guide also shows how you can do various things from building a successful career and looking good, to meeting and keeping friends without making unnecessary effort or setting yourself unrealistic goals.

Taken from his much-loved columns in The Independent, Week In Week Out brings together 52 stories about ingredients with their associated recipes. His writing is warm and witty and his ethos - 'cook for pleasure rather than slavishness towards fashion' - permeates the book. It is a book written to be used and used regularly in the kitchen.

A gastronomic tour embracing various regions of the country. Each chapter weaves together information on the region's traditions, its typical products and its characteristic regions. This book celebrates the gastronomic life of Italy with photographs of countryside and architecture, of people and food products, and of mouth-watering recipes.

Presents cookies and cakes for romantic occasions. This book features cakes that celebrate various steps on the course of true love, from the earliest stirrings of affection on St Valentine's Day, through the proposal and engagement, the bridal shower and hen or stag nights up to the big day itself.

Suitable for readers to experience the excitement that cooking British food seasonally offers, this title draws attention month-by-month to the home-grown ingredients that are at their seasonal best. It provides information on where to buy and source the foods, how to prepare and cook them, and also suggests simple ways to serve them.