Ryland Peters & Small

Our Five Favorite Moments of 2011

2012-01-09T16:44:00.026Z

As RPS & CICO Books embark on a new year and get ready to launch an exciting new season of books, our team in the New York office wanted to look back and share their personal highlights from 2011.

Lynda, Director - Special Markets:
My favorite part of the year was making Emmanuel Hadjiandreou’s award winning Marzipan Stollen recipe from How to Make Bread. My grandfather’s side of the family had a bakery in Germany and making Stollen has been a life long Christmas tradition. It was fun to make this recipe to share alongside the recipe that my family has been making for decades.

Kris, Gift Rep Manager-Special Markets:
I had the great pleasure of meeting Geraldine James, the author of Creative Walls, on December 2nd at her hotel here in NYC. She was able to show us advanced pictures of her upcoming book Creative Display and give us a little more insight into the book and how it was created. If only we all had the chance to sit and talk with each author. Geraldine was not only inspiring but also a wonderful conversationalist. I am hoping to see her again at the upcoming Atlanta Gift Show in January.

Sandra, Sales Coordinator:
My favorite moment was seeing Christmas Cooking With Kids at Crate & Barrel facing out, front and center in their cooking display. They had it surrounded with other colorful festive Christmas items and it looked great!

J.J., Publicity:
One of the highlights of the year for me was meeting author Robert O’Byrne, fashion and art guru, when he stopped by the New York office to sign copies of his book The Perfectly Dressed Gentleman. As I had hoped, he was both impeccably dressed, sporting his signature bow tie and spectacles, and a true gentleman.

Donna, Sales Administrator:
Familiar with the jingle- “Whatever Lola wants, Lola gets”?….well Making Cupcakes With Lola has gotten some well deserved attention, and now adding a great stationery line, I think Lola is well on her way to getting whatever she wants…..go Lola!

Holiday Gift Ideas from RPS & CICO Books

2011-12-13T19:13:00.016Z

With the holiday season in full swing, I wanted to suggest a few of the new books from RPS and CICO Books that would make lovely presents for friends and family.

For the Home Décor Enthusiast:

Rachel Ashwell Shabby Chic Inspirations and Beautiful Spaces, $35.00

Rachel Ashwell created a style of interior design that is accessible and comfortable while still being stylish and, well, chic. In her new book, Rachel Ashwell Shabby Chic Inspirations and Beautiful Spaces, Ashwell shares her inspirations and her humor, celebrates the charm of the old and battered, and demonstrates time and again how her interiors transcend fashionable trends, extending a calming, personal welcome to all. I think that anyone decorating will appreciate her celebration of the “perfectly imperfect.” I will be giving a copy to my mom, who decorated our entire house according to the doctrine of Shabby Chic.

For the Everyday Cook:

The Italian Country Table, $24.95

The Italian Country Table is a must-have for anyone’s cookbook library. The book is filled with authentic recipes that have been collected from all over Italy and adapted for the home cook. The recipes range from starters like Tuna Carpaccio and Tuscan Bean Soup to pastas like Lasagna al Forno and Gnocchi with Rocket Pesto. There are also plenty of rich and hearty meat and poultry dishes to try including Pork Loin Roasted with Rosemary and Garlic, Beefsteak with Arugula, and Devilled Grilled Chicken. Yum!

For the Man in Your Life:

The Perfectly Dressed Gentleman, $14.95

Robert O’Byrne’s The Perfectly Dressed Gentleman is an invaluable gift for both the seasoned dresser and fashion-challenged alike. It is chalked full of helpful tips on how to dress your best and accompanied by charming illustrations and interesting tidbits on fashion history. Every man should have this on his dresser.

For the Crafter:

Wild & Wonderful Origami, $19.95

I recommend Wild & Wonderful Origami for people of all ages that enjoy getting crafty. This book offers 35 creative projects and 50 colorful pieces of origami paper that will teach you how to make everything from zebras and monkeys to dolphins and sea turtles. With designs of varying skill levels, both parents and children can construct the origami creatures together during the holiday season.

For the Jet-Setter:

My Travel Notes, $19.95

Travel Notes Journal is the perfect companion for travelers during the holiday season or for those planning trips for the coming year. There are enough pages to record a whole year of adventures as well as space to store the contact details of people you meet, note the places you stayed and jot down recommended places to visit, plus blank pages for doodling on long journeys. It also includes a fold-out map of the world and time zones, plus specially designed checklists and information to help plan your trip.

For the Baker:

How to Make Bread, $27.95

How to Make Bread has already become an instant classic for the baking community. Bakers are raving about the recipes developed by author Emmanuel Hadjiandreou, Gordon Ramsay’s former head baker. The book outlines the basic steps to making delicious bread and allows the reader to build off of that foundation with more complex recipes that include sourdoughs, flavored yeasted breads, and pastries. In all, there are more than 60 easy-to-follow recipes housed in a beautiful package that any baker would be thrilled to have in his or her kitchen shelf.

Happy holidays!

J.J. Seaman

US Publicity

Ryland Peters & Small – CICO Books

Perfect for Thanksgiving: Pumpkin Soup with honey & sage

2011-11-22T12:16:00.005Z

Photograph Peter Cassidy

With Thanksgiving just around the corner and the chill of winter setting in, we wanted to share this delicious recipe from Home-grown Harvest for you to enjoy with family and friends during the holiday season.

Pumpkin and sage are a wonderful combination and make a rich, comforting soup. Instead of fried sage leaves to garnish, you could also try sprinkling over a few toasted pumpkin seeds before serving. This recipe uses vegetable stock, but you could base it on chicken stock, too.

pumpkin soup with honey & sage

75 g unsalted butter
1 small–medium onion, roughly chopped
1 carrot, finely chopped
1 garlic clove, crushed
1 kg pumpkin or butternut squash, deseeded, peeled
and cut into cubes
2 heaped tablespoons clear honey
3 sprigs of fresh sage, plus extra crisp-fried leaves (optional), to serve
750 ml vegetable stock
75 ml double cream
freshly squeezed lemon juice, to taste
sea salt and freshly ground black pepper
serves 4–6

Gently melt the butter in a large lidded saucepan or flameproof casserole. Add the onion, carrot and garlic, stir, cover and cook over low heat for about 4–5 minutes. Add the cubed pumpkin, honey and sage, stir, replace the lid and continue to cook very gently for about 10 minutes. Pour in the stock, bring to the boil and cook for a further 10 minutes until the vegetables are soft. Turn off the heat and allow the soup to cool slightly, then remove the sage and strain the soup, retaining the liquid. Put half the cooked vegetables in a food processor with just enough of the reserved cooking liquid to blend into a smooth purée.
Transfer to a clean saucepan and repeat with the remaining vegetables, adding the purée to the first batch. Whizz the remaining liquid in the food processor to pick up the last bits of purée and add that too. Bring the soup slowly to the boil, then stir in the cream without boiling further. Season to taste with lemon juice (about 1 tablespoon), salt (about a teaspoon) and pepper.
Serve with an extra swirl of cream or scatter some crisp-fried sage leaves on top and serve with wholemeal or multigrain bread.

Home-grown Harvest, Ryland Peters & Small, $27.95 / £19.99

Making Cupcakes with Lola

2011-10-19T14:42:00.013+01:00

Lola's is London's most fashionable cupcake bakery. Victoria Jossel, Romy Lewis and their team of bakers and decorators have been making fresh batches of sophisticated, handcrafted cupcakes every day since the end of 2006. Now you can re-create a some Lola magic in your kitchen with these simple recipes. To celebrate National Baking Week we are sharing this recipe for Pumpkin Cinnamon Cupcakes from Making Cupcakes with Lola.

Recipe: Pumpkin Cinnamon Cupcakes

This was created to spice up any Halloween or thanksgiving party! It is a very moist cake, full of aromatic spices, and topped with a heavenly cinnamon cream cheese frosting. Enjoy!

Ingredients

75 g/2⁄3 cup shelled pecans, plus 12 to top

190 g/11⁄2 cups plain all-purpose flour
11⁄2 teaspoons ground cinnamon, plus extra to dust
3⁄4 teaspoon ground nutmeg
11⁄2 teaspoons baking powder
3⁄4 teaspoon bicarbonate of/baking soda
a pinch of salt
100 g/61⁄2 tablespoons butter, cubed and soft
60 g/1⁄4 cup plus 2 tablespoons dark brown sugar
60 g/1⁄4 cup (caster) sugar
1⁄2 vanilla pod/bean
2 eggs
175 g/3⁄4 cup canned pumpkin purée
60 ml/1⁄4 cup sour cream

Cinnamon cream cheese frosting
140 g/91⁄2 tablespoons butter, cubed and soft
225 g/12⁄3 cups icing/ confectioners’ sugar
210 g/1 scant cup cream cheese
2 teaspoons ground cinnamon
11⁄2 teaspoons vanilla extract
muffin pan lined with 12 muffin cases
Makes 12

Preheat the oven to 180˚C/350˚F/ Gas 4.
To toast the pecans, set a frying pan over medium–high heat to warm up. Add the pecans to the warm pan and toast, stirring frequently, for about 5–8 minutes. Remove from the heat and let cool slightly.
Put the cooled, toasted pecans in a food processor and grind to a powder. Set aside.
Sift together the flour, ground cinnamon, nutmeg, baking powder, bicarbonate of/baking soda and salt in a bowl.
Put the butter and sugars in a mixing bowl and cream with an electric hand mixer until light and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula.
Using a small, sharp knife, slit the vanilla pod/bean down its length and scrape the seeds out into the mixing bowl. Add the eggs, one at a time, beating well after each addition.
Add the sifted dry ingredients and beat on low speed until combined.
Finally, fold in the pumpkin purée, sour cream and ground pecans.
Divide the mixture between the muffin cases. Bake in the preheated oven for 25–30 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.

Cinnamon Cream Cheese Frosting
While the cupcakes are cooling down, make the cinnamon cream cheese frosting.
Put the butter in a bowl and beat with an electric hand mixer on high speed until until pale and fluffy, about 2–3 minutes. Sift in the sugar and beat on medium speed for 3–5 minutes until well mixed. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Finally, add the cream cheese, ground cinnamon and vanilla and beat until fluffy.
Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a large, plain nozzle/tip and pipe it on top of the cupcakes. Top with a pecan and dust with ground cinnamon.

Making Cupcakes with Lola, Victoria Jossel & Romy Lewis of Lola's, photography by Kate Whitaker, published by Ryland Peters & Small

Talking Tea with Bea Vo

2011-09-28T16:06:00.027+01:00

Since opening its doors in 2008, London hotspot Bea’s of Bloomsbury has delighted its patrons with an enchanting atmosphere and bounty of beautiful pastries. Now the secrets to creating Bea’s most delicious confections are revealed in new cookbook Tea with Bea. Acclaimed American pastry chef, Bea Vo, chatted with us about her love of teatime and how she translated that into her new cookbook.

(Find Bea's recipe for Gingerbread Guinness Cupcakes at the end of the interview!)

As an American, what inspired you to hop the pond and take on the very English tradition of teatime baking with Bea’s of Bloomsbury?

I first visited London and then had a massive crush on a French chef I met (go figure). I was also in love with the vibrancy of the city, and how so many people from so many different backgrounds were able to connect. That and English strawberries--I literally wait for strawberry season so I can stuff myself silly.

As for teatime baking, being able to relax after a hard day's work with some cake, some friends, and tea to wash it down with, why shouldn't everyone give it a try? Less expensive than a therapy session I say.

Baking is a very precise and scientific undertaking that can easily go wrong. Any advise for beginning bakers?

Baking is precise and scientific but once you learn the basics, the rules come naturally. It's like playing a piano--you have chords, you have left hand and right hand, and there are all these rules, but once you really understand the rules, you can put out a good tune consistently. Baking is the same, but I feel people try to play it by ear more times than not. I hope the book helps correct that.

As you write, “Tea is the most consumed beverage in the world (except for water.)” What makes tea special?

I think tea is the ultimate portable drink—all you need is hot water (and not even that!) I think the breadth of the British Empire has helped make tea into what it is, and you wouldn't find a nation that is more in love with tea than the Brits.

How did you go about choosing the recipes for your cookbook?

Very simply, these are the same treats that we serve in our shop! And people are surprised they are the actual recipes, as I suppose some other places tend to doctor the recipes to preserve their secrets. But baking has traditionally always been a collaborative effort, with women trading treasured recipes back and forth--I think that should continue.

What was your biggest challenge while writing the book?

The biggest challenge was writing the book in between working at the shops, opening our St. Paul's location in London and consulting on our Bloomsbury's concept in Abu Dhabi. The concept 'day off' is a foreign one to me. Plus as I'm an American but have lived in London for so many years, I tend to spell certain words in either the British or American way depending on my mood-- a nightmare for my editor Celine Hughes!

Tea with Bea includes vegan and gluten-free recipes. Was it important to you that the book be accessible to a wide audience?

I think that the point of desserts is to provide a moment of happiness for people, and just because someone might have certain food restrictions doesn't mean they shouldn't get to enjoy our desserts as well. However, what we've made very very clear, is that these recipes are great, and just happen to be vegan or gluten-free. I think it's silly to eat a mediocre cake just because it fits your diet.

What’s next for you?

Well we're busy expanding here in London and abroad, but the second book is in the works. As the shop's been a chef's collective for years now and we've always changed our menu seasonally, we have an encyclopedia of recipes still unpublished.

Tea with Bea, $24.95, Ryland Peters & Small, September 2011

Photography by Kate Whitaker

Interview by J.J. Seaman

Bea's Recipe for Gingerbread Guinness Cupcakes!

Having an Austrian chef for a husband means two things: you must love Lebkuchen and you must love beer. These cupcakes fulfil both desires. If you like ginger, you will love this cake. The Guinness stout adds earthiness to the cake and also reacts with the baking soda to make a beautiful soft and moist crumb. It works well as both a cake and cupcake, and if you’re feeling particularly playful, the best decorations are mini gingerbread men sprinkles.

250 ml/1 cup Guinness stout

250 g/3⁄4 cup black treacle/molasses

11⁄2 teaspoons bicarbonate of/baking soda

280 g/2 cups plain/all-purpose flour

11⁄2 teaspoons baking powder

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1⁄4 teaspoon ground allspice

1⁄4 teaspoon freshly grated nutmeg

1⁄4 teaspoon ground cardamom

1⁄4 teaspoon ground cloves

3 eggs

100 g/1⁄2 cup caster/superfine sugar

100 g/1⁄2 cup dark brown soft sugar

1 tablespoon finely grated peeled fresh ginger

200 ml/3⁄4 cup sunflower oil

chopped crystallized ginger, to decorate

golden cream cheese icing

225 g/1 cup cream cheese

60 g/3 tablespoons unsalted butter, softened

175 g/11⁄2 cups icing/confectioners’ sugar, sifted

1 teaspoon vanilla extract

2 tablespoons golden syrup

muffin trays, lined with about 24 large cupcake cases

piping bag fitted with a star-shaped nozzle/tip

makes 24

Preheat the oven to 170˚C (340˚F) Gas 5.

Put the Guinness and treacle in a tall saucepan (the next step will cause the mixture to bubble up violently and potentially overflow, so choose a very tall pan) and bring to a boil over high heat. Remove from the heat and stir in the bicarbonate of/baking soda. Let stand until completely cool.

Put the flour, baking powder, ground ginger, cinnamon, allspice, nutmeg, cardamom and cloves in a bowl and stir until well blended.

In a separate bowl, combine the eggs, both sugars and the grated fresh ginger. Gradually add the oil. Add the stout syrup and stir thoroughly.

Add the egg mixture to the dry ingredients and mix until just combined.

Spoon the mixture into the prepared cupcake cases, filling them four-fifths of the way up (the mixture will not rise that much).

Bake in the preheated oven for 25–35 minutes until they feel springy to the touch. Remove the cupcakes from the muffin tray and let cool on a wire rack.

To make the golden cream cheese icing, put the cream cheese and butter in a bowl and beat until combined and glossy. Add the icing/confectioners’ sugar and beat until fluffy. Fold in the vanilla extract and golden syrup.

Fill the prepared piping bag with the icing and pipe onto the cupcakes. Top with a couple of pieces of crystallized ginger, to decorate.

Variation: to make into a layer cake instead of cupcakes, spoon the mixture into 2 x 20-cm/8-inch pans or 1 x 25-cm/10-inch pan and bake at 160˚C (315˚F) Gas 4 for 45–55 minutes (for the small pans) or 1 hour 15 minutes (for the large pan).

Meet the author of the Nordic Bakery Cookbook

2011-07-18T15:31:00.010+01:00

Launched in 2007, the Nordic Bakery is a calm haven in the heart of London's bustling West End. Offering sweet and savoury bakes in the Nordic tradition, the bakery aims to serve uncomplicated food in simple, stylish surroundings. Here, Miisa Mink, writer of the bakery's first cookbook, the Nordic Bakery Cookbook, talks to us about what makes Nordic food so special.

1) What attracted you to the Nordic Bakery?

When I left the global advertising group TBWA where I run their design business I did not know exactly what I wanted to do next. I only had two words in my mind: beautiful and silent. One day I walked into the Nordic Bakery on Golden Square and I knew I had found what I was looking for. The place had just opened over a year ago.

2) How did you first become interested in food and baking? Do you have any childhood food memories that inspired you?

I come from a very ‘foodie’ family. We never had any ready or take out meals when I was growing up and my parents bake most bread at home. My dad even has his own mill and he makes his own flour fresh from wheat kernels he buys straight from a farm.

I learned to bake at very early age and I even used to bake my own birthday cake using my grandmother’s recipe. You can find it in the book, it’s very easy so even a young girl can do it.

3) What is your ideal menu for a summer afternoon lunch?

I just love the parsnip and sesame flat breads. Today I made them with carrots instead, which works equally well. So there would be some of those fresh from the oven served with fresh home-made hummus or nice cheese and salad from seasonal vegetables and strawberries. And naturally, a blueberry pie for dessert. In fact, I’m on holiday in Finland now and I just spent the morning picking blueberries in the forest and I’m going to bake a pie later today!

4) Nordic food is very popular at the moment. Why do you think that is?

I think the simplicity and use of natural ingredients is really appealing right now. People want to know what they are eating, and the whole purity aspect of food is at the forefront of Nordic cuisine.

5) The Nordic Bakery in London is a haven of calm in the city and reflects the pared back Scandinavian style. Do you think there is a link between Scandinavian design and food?

Absolutely. Both are a reflection of the Nordic values and mentality. They are honest, uncomplicated and close to nature.

6) Do you have any tips for someone who is new to Nordic cooking?

Most recipes in the book are really simple. However, a good bread recipe for a beginner is the Archipelago bread. It is really easy to make as you just mix all ingredients together, leave it for 2 hours and then bake it in the oven. And it makes a really tasty artisan type of bread. I make it at least once a week as it is so practical.

Another recipe that gets you a lot of points in the dinner party – but is dead easy to make – is Gravad lax. Just get a very nice fresh salmon fillet from your fishmonger, sprinkle over some coarse sea salt, sugar and dill. Wrap it in parchment paper and leave in a fridge overnight. You can find both recipes in the book.

7) Are the ingredients in the book readily available?

You can get most ingredients such as rye flour and quark from most supermarkets such as Waitrose. Ocado stocks all ingredients except barley flour for which you will have to make a trip to an organic food store or Whole Foods.

8) What’s next for the Nordic Bakery?

We have a lot of exciting new things coming up. We just opened our second store last October in Marylebone (London) and the third store is coming soon. We are also developing our own packed goods range and just launched Dark Rye Chips, which is a really fantastic new and healthy snacking product.

Nordic Bakery Cookbook by Miisa Mink, photography by Peter Cassidy, published by Ryland Peters & Small

Emily Chalmers talks about Modern Vintage Style

2011-04-13T10:50:00.011+01:00

Emily Chalmers is an interiors stylist and author who excels at using more dash than cash to create inspirational interiors. Emily’s freelance career spanned a number of magazine titles and newspaper supplements and she now happily combines work with play in her hip home boutique, Caravan, located in London’s Shoreditch.

Emily’s new book Modern Vintage Style is all about cherry-picking pieces from the past and using them in a fresh original way.

How would you describe Modern Vintage Style?

Modern Vintage Style is an approach rather than a theme. This style encompasses new and old – it could be a new way of looking at an old piece, or a traditional way of presenting something new. The modern vintage styled home has room for vintage ‘finds’ and family heirlooms alongside high street buys.

The homes in the book all bring modern and vintage together successfully. Can you give us some tips on how to achieve this?
Starting off with as blank a canvas as possible is the best way to approach any re-styling…. Spaces should be clean and organized and cleared of any unwanted pieces. If you’re planning a re-haul then dedicate one area to things you don’t think you need (a spare room or loft space is perfect for this if you have the luxury!). Slowly then go through what you want from the cleared space – being very disciplined about what you can and cannot do without.

Vintage pieces can often be picked up very cheaply, but don’t let this fool you into creating your own flea market at home. Use the same care and attention as if you were buying new.

Some vintage items can be expensive. How can you create the modern vintage look on a budget?
If you are not in a rush to purchase then do your research well. The internet allows us to search far wider than ever before and auction sites mean you can choose your highest bid – just try to stick to it!

Where are the best places to source vintage items?
Car boot sales, charity shops, antiques centres, websites such as Pre-Loved and Ebay…. There is a wealth of outlets – just keep your eyes peeled at all times!

What is you most treasured vintage item, where did you find it, and what do you think it says about you?

Ooh, that is such a difficult question! I would say most of my belongings are treasured…. I recently took a £20 charity shop chair to be upholstered in some wonderful un-used vintage Sanderson floral linen. It looks amazing now…..!

Up-cycling and reusing is very fashionable at the moment but it’s something you’ve always been passionate about. How did you discover your love of styling in this way?

For ever since I can remember I have been interested in rummaging through other people’s junk. I still have a set of small wooden drawers that were found at the local refuse tip when I was about 8 years old! I do like the thrill of a ‘find’ and I am happy to look but just as happy to leave empty-handed if there’s nothing there for me. It’s important to be able to walk away!

Is Modern Vintage Style here to stay?

Yes! This style is creative, fun, flexible and relaxed. Combined with the fact it can be easier on your purse strings, Modern Vintage Style is definitely here to stay!

How do you juggle a career as a stylist, running your shop Caravan and writing books?

I really enjoy all my various activities and find that they each inspire the other. Collecting stock for my shop, Caravan, can often inspire themes for shoots, and vice versa. Working on my books has been a great excuse to get me out and about and into some wonderful homes and locations. I think I am very lucky to do what I enjoy for a living!

Emily's boutique home shop Caravan http://www.caravanstyle.com

What’s your next project?

There always seems to be something on the go but right now I am enjoying finding things for my new home. I also have exciting plans for Caravan over the next few months – so watch this space!

Modern Vintage Style by Emily Chalmers, Photography by Debi Treloar, Published by Ryland Peters and Small

Rachael Anne Hill explains how a low GI diet can improve health and vitality

2011-01-24T12:45:00.013Z

1) What is a low-GI diet and what are its benefits?

A low-GI diet is simply a way of eating that focuses around foods that release their sugars at a slow and steady pace into our blood stream which in turn helps to avoid the excessive release of insulin. The benefits of eating this way are many, including the permanent loss of excess body fat and up to a 50% reduction in your risk of developing heart disease, diabetes and many cancers. Most people also experience far greater energy levels, a reduction in appetite and fewer food cravings. There is also evidence to suggest that a balanced, low-GI diet may have a significant, beneficial effect on many of the symptoms associated with polycystic ovary syndrome (PCOS) – particularly amongst women who are overweight. This is because many overweight women with PCOS are known to suffer from abnormally high circulating levels of insulin. Insulin is the hormone that controls the storage of fat in our bodies, so it can be very difficult for women who have a high level to diet successfully by conventional methods. Trials have shown that a low-GI diet can reduce the amount of insulin in the blood which in turn reduces the body's ability to store fat. This is great news because even a relatively modest reduction in weight has been shown to regularise ovarian function and increase fertility.

2) How can a low-GI diet fit around a busy lifestyle?

A low-GI diet is the perfect diet for anyone who is short on time because it's so easy to implement. Simply swap the high-GI carbs in your diet for lower GI alternatives such as white bread for rye bread, cornflakes for porridge, white rice for brown basmati rice, mashed potato for puy lentils, broad beans for soy beans, baked potato for sweet potato and so on. Then reduce your portion sizes, add in plenty of extra vegetables and increase protein rich foods such as fish, meat and pulses. Save time by reducing cooking durations too as al dente pasta or crunchy vegetables tend to have a lower GI rating then those that have been cooked for a longer period.

Prawn and mango salad

3) How do you know if a food is low GI or not? Are there any general rules?

For a comprehensive guide to GI values check out the database at
www.glycemicindex.com. However as a general rule, to keep the overall GI value of your meals low eat small portions, try to combine carbohydrate-rich foods such as potato, pasta, rice and cereals with protein rich foods such as fish, poultry, red meats, nuts and seeds, add in plenty of extra fruit or vegetables, go for wholegrain options to increase fibre, use beans and pulses as often as possible and keep cooking times to a minimum.

4) Why is the low-GI diet better than fad diets that provide quick fixes?

A low-GI diet is not only a permanent solution to fat loss, it's also an extremely healthy, tasty and enjoyable way of eating that will not leave you feeling hungry, deprived or socially excluded. There are no gimmicks or products to buy – just delicious, healthy meals that the whole family can enjoy.

5) Does eating low GI mean cutting out all treats and foods high in carbs?

No, not at all. Research shows that just switching two of your meals a day to low GI is all that may be needed for most people. You can always combine your favourite high-GI foods with a protein rich or a lower GI food too which will lower the overall rating of a meal. For example, instead of eating a whole baguette at lunchtime cut it in half lengthways and load it up with plenty of lean ham, chicken or tuna topped with lettuce, cucumber and tomato.

This cherry brulee is a low-GI treat

6) Can you give us some tips for introducing low-GI foods into our diet?

There are lots and lots of tips in the GI High-Energy Cookbook but to get you started think about how you can swap some of the high-GI carbs you currently eat for lower GI alternatives then add them to your shopping list. Cut back on high-GI, high-fat foods such as cakes, biscuits, pastries, refined breakfast cereals, white breads and stock up instead with whole grain varieties, oat cakes, brown rice, whole meal pasta, canned beans and pulses and rye breads and crackers.

7) With most diets there is usually only one dieter, or perhaps two, in the household. Is this a diet suitable for the whole family?

Absolutely! A low-GI diet is great for everyone, including the kids, so there's no need to make separate meals or for anyone to feel excluded from the dinner table. Don't be surprised however if the men in the household lose weight even faster than the females. This is purely because the female body is designed to shed fat less easily than a male one.

You can get a copy of the GI High-energy Cookbook from the Ryland Peters & Small online bookshop.

Meet Annie Rigg, Author of Holiday Cupcakes

2010-12-16T17:26:00.062Z

Annie Rigg is a bestselling author, freelance food stylist and recipe writer. She regularly contributes features for the several food and lifestyle magazines in the UK including Sainsbury’s Magazine, Waitrose Kitchen, Delicious, Good Food, Easy Living and Red Magazine. She is the author of Birthday Cakes for Kids, Christmas Cooking with Kids and Decorating Cupcakes, Cakes, & Cookies (all published by Ryland Peters & Small). For more on Annie check out annierigg.com.

How old were you when you started baking?

I started baking when I was old enough to read a recipe I think – chocolate fridge cake and peppermint creams were two of my specialities. I still have a notebook that I wrote in from when I was around 10 years old and in which I pasted recipes and pictures of cakes and cookies! I trained at the prestigious Leith's School of Food and Wine in London where I completed a Diploma Course.

How did your culinary career begin?

After leaving college I worked all over London in various high profile establishments and catering companies specializing in providing incredible food to A-list parties. I got itchy feet and then spent 3 years travelling the world cooking for rock and roll bands while they were on tour.

Can you tell us how you create new recipes?

When I'm writing recipes for baked goods I draw on my experience in all things sweet and use a selection of basic recipes as building blocks. And then I like to try out new flavour or texture combinations to come up with something new. I then ask my family and friends to be taste testers for me.

Why is it so satisfying to bake instead of just going for store-bought desserts?

Anyone can buy a store bought dessert – but a home baked treat will not only taste better but I think desserts and baked treats are fun to make – filling your kitchen with tempting aromas. By baking your own cakes and cookies you can be sure that the ingredients you are using are of a high quality too – no preservatives and other hidden nasties. This is especially important when cooking for kids.

What inspires you?

I try and cook according to the seasons and am inspired by the regional, seasonal produce I find in my farmers markets and local stores. I also love to travel and pick up ideas and new flavours from my journeys – I spent a long weekend in New York recently eating brownies and another weekend in Paris eating macarons - it's a tough job but someone's gotta do it!

Your new book, Holiday Cupcakes, is full of festive treats for the holidays. Can you give us your top cupcake-making tips?

Invest in good quality piping bags and a set of basic piping nozzles - plastic, disposable piping bags are brilliant though can be pricey. I keep a good selection of food colouring pastes, edible sugar sprinkles and edible glitter in my cupboards so that I can make a batch of decorative cupcakes whenever the mood takes me. I also have cupcake cases in just about every colour of the rainbow so that my cupcakes are always dressed up to the nines.

What are some of your favorite recipes from the book?

I love the caramel cupcakes for when I'm feeling in the need of a triple dose of toffee sweetness. The glittery green Christmas trees are perfect for full-on festive fun and the Flock of Robins are bound to bring a smile to anyone's face. Any anything with chocolate is always a winner.

What is it about the combination of the holidays and cold weather that makes the home-baked goodies so magical?

During the holiday season when I have a little more time I love to make myself a mug of coffee, turn the radio up, switch the oven on and settle in for a comforting day of baking. If the weather outside is chilly it somehow makes an afternoon spent baking sweet treats even more indulgent. And if you can get the kids involved too the whole process becomes more creative - and messy.

Interview by Marny Smith.

Talking with Selina Lake, author of Romantic Style

2010-10-26T21:41:00.024+01:00

Selina Lake is a freelance interior stylist who loves all things colorful, quirky and vintage. Her work appears in home and lifestyle magazines including Marie Claire and Real Homes. Selina’s first book, Bazaar Style, is also published by Ryland Peters & Small. For more on Selina be sure to check out her website www.selinalake.co.uk and her blog www.selinalake.blogspot.com.

How did you get started as a stylist?

I studied Surface Pattern at college and worked freelance as an assistant stylist for a year before I started getting my own shoots commissioned. I have now been self-employed as a stylist for almost 6 years. I feel really lucky to be doing a job I love!

What inspired you to style this book? Why do you think Romantic Style is so popular right now?

I had this idea in my head for a while before I approached the publishers with it, my work has always had a pretty, romantic edge to it and I could feel this was a trend on the horizon. I love creating romantic style images and styling rooms with pretty themes. There are lot of pretty florals and peachy pink tones in all fashion and interiors shops at the moment and this mixed with vintage/antique finds makes for an for an appealing, feminine and achievable look.

Can you talk about how you collaborated with Sara Norrman?

Once Debi Treloar [photographer] and I had shot all the photos and the book pages had been designed by Megan Smith, I met with Sara to discuss what I wanted to say. She has written fantastic words to accompany the images.

Romantic Style discusses different variations of the Romantic Style look. Can you briefly describe these styles?

My favourite Romantic Styles are Vintage Romantic and Modern Romantic. Vintage is all about using items from yesteryear, it has a quirky charm and rooms have a whimsical and nostalgic feel. The Modern style is all about softening contemporary furniture, with pretty wallpapers, fresh flowers and patterned fabrics. In this section bright bold colours work well, old wooden chairs can be given a modern twist by painting them with neon pink paint. The Simple Romantic theme has a no-frills feel with a very soft colour palette walls are kept pale and interesting to offset furniture. This look is relaxed and cool. Elegant Romantic is deliberately faded and subdued to offset embellishment and ornate furniture pieces. This style includes hints of gliding and displaying antiques.

How can you add some Romantic Style to your home if your partner has different taste in décor?

Slowly and subtly!!! And also with accessories, a good place to start is with some floral pattern cushions, a couple of tea lights and pretty bed linen.

Do you have any decorating tips for those on a budget?

Make use of what you already have, perhaps revamp a piece of furniture with a lick of paint or put pictures of roses into frames and group together on a wall, the cheapest way to bring Romantic Style into your home is with a bunch of pretty flowers.

Do you have any favorite design blogs?

I've found so much inspiration from blogs, I'm currently loving these.

frydogdesign.blogspot.com/

www.nestprettythings.com/blog

cassiab.blogspot.com/

kristybee-kristybee.blogspot.com/

www.oncewed.com/

powder-blue-birdie.blogspot.com/

moderncountry.blogspot.com/

Interview by Marny Smith, marny.smith@rylandpeters.com

An Interview with Ros Byam Shaw author of Farrow and Ball Living with Colour

2010-10-12T15:44:00.019+01:00

Ros Byam Shaw is a former Features Editor of The World of Interiors and Deputy Editor of the British Edition of the fashion and lifestyle newspaper W. She has written numerous books and articles including the bestselling Perfect English and Perfect English Cottage for Ryland Peters & Small. Here, Ros talks about using colour in the home and what makes Farrow & Ball so special.

Tell us a little about your new book for Ryland Peters & Small, ‘Farrow & Ball Living with Colour’?

The idea for this book came up when a room in my house was being photographed for Farrow & Ball’s Archive magazine. We were talking about how versatile the colours are – I was saying that we had used this same colour, Light Blue, in three very different houses over the years and how good it looked in all of them. We thought it would be great if we could come up with a book that reflected that diversity and showed Farrow & Ball paints and wallpapers used in interiors in a wide range of architectural contexts and decorative styles. I hope it doesn’t sound immodest to say that I think we have achieved this.

The first half of the book is devoted to ‘case studies’ of 16 houses, all very different, but all decorated exclusively with Farrow & Ball – a real range of locations from a flat in Soho, to a cottage down a bumpy track, covering a range of styles from slick and contemporary to chic and shabby, and a range of budgets from a swanky mansion with every modern luxury, to a rented portion of a farmhouse furnished on a shoe-string.

The second half of the book is divided into chapters according to five different colour palettes, including all white schemes, neutral schemes, bright, bold colours, and dark colours. Here we look at how these types of colours are used in a wide variety of locations and styles, and advise on their effects.

What are your own experiences of using Farrow & Ball paint?

As mentioned above, we have used Farrow & Ball paint in all three houses we have lived in since the mid 1980s – the first a Regency maisonette in Greenwich, the next a contemporary house in Blackheath, and the most recent a Tudor house in Devon. Three weekends ago I had hands-on experience when we painted our entrance hall, changing it from Fowler Pink, to Saxon Green. I don’t suppose this is how the professionals would do it, but we only used one coat and the coverage was so good we didn’t have to go over it again. I haven’t done any decorating myself for a long time and I had forgotten how satisfying it is, seeing the transformation of a room progress with every sweep of the brush.

Ros Byam Shaw has used 'Light Blue' in all of her houses. The image
on the right shows the house of interior designer Emma Sims-Hilditch

Farrow & Ball are famous for their selective colour palettes and evocative colour names. What are your favourite shades and why?

Light Blue is a colour we have used in all our houses. It is an exceptionally subtle colour, sometimes blue, sometimes grey, always interesting. It is also a very calm colour and makes an elegant background for prints and engravings. String is another colour we have now used in two houses as it is a lovely, warm neutral.

You moved from London to the West Country. Do you think there is a difference in how colour can be used in the town and country?

As I have already mentioned, we have stuck to very similar colours even though the style of all three of the houses we have lived in has been very different. But I think as a general rule the whites and neutrals with a yellow base, such as White Tie and String, are more suitable for country cottages, while sophisticated whites and neutrals with a grey or mauve base, such as Elephant’s Breath and Skimming Stone might be considered more appropriate for slick, city interiors. As I said earlier, these are incredibly versatile colours and there are no rigid rules on how or where you should use them.

Furniture designer Aiveen Daly uses 'Strong White' above dado level
and 'Elephant's Breath' below to create a dramatic contrast between
muted and brilliant colours

What did you most (and least) enjoy about restoring your 16th century house in Devon?

I tried very hard to enjoy the whole process – it lasted for at least four years, and in fact we are still fiddling and just about to have some work done in the kitchen. But there were times – like when there were nine different workmen, all doing various things from wiring to plumbing to painting, and I was trying to write a book – when it was difficult to be entirely positive. And I did hate the dirt and dust when it was at its worst, and I hated the windows being boarded up when the leaded lights had to be taken out to be restored. But there were also real pleasures – the satisfaction of seeing things put back as they should be, the excitement of finding a blocked in early 16th century fireplace and the remains of an Elizabethan privy, and then the excitement of decorating and arranging rooms.

What tips would you give to someone who would like to use colour in an interior where space is more limited?

There is no doubt that if you want to make a small flat or house feel bigger, painting it all a single, pale colour is the most effective way to do it. However, if you want to create visual interest, rather than simply maximise the feeling of space, then strong colour can be very dramatic in small spaces. You can see this illustrated in the book in the London flat of architect Ben Pentreath who has painted his tiny entrance hall in Harissa, a bright pillar box red. He has also used strong colours in his tiny bathroom and tiny kitchen but in between these very small rooms, his living room and his bedroom are in space-expanding off-white. This is a clever way to use the decorative power and visual punch of colour without making the whole flat feel claustrophobic.

Architect Ben Pentreath has painted his tiny
entrance hall in 'Harissa'

Is there any advice you can give to someone who is nervous about using colour in their home?

George Carter, a superb designer of gardens and exhibitions as well as interiors, reserves the use of strong colour for bathrooms and cloakrooms because he says these are rooms we spend limited time in and because everything else in them, ie sanitary ware, tends to be white. The house remodelled and decorated by him that is featured in the book has a bathroom in Gervase Yellow and a cloakroom in buttercup yellow Babouche. If that is too intimidating, you can always try out colour in smaller areas, such as inside cupboards, or inside book shelving, or the shelves of a dresser. And the great thing about paint is that you can paint over something if you decide you don’t like it after all. Even the most experienced decorators and colourists get it wrong and sometimes there really is no substitute for just giving it a go.

George Carter has used vibrant 'Gervase Yellow' in
this small bathroom space

Farrow & Ball has a loyal following and seems to evoke a strong reaction in people. Why do you think people have such a personal connection with the paint?

I can say from recent, and personal, experience that it is exceptionally nice paint to use. But I think the reason that people become addicted is because, after you have used even a small selection of Farrow & Ball colours, you come to trust them – whether a particular colour is to your personal taste or not, they are never harsh or brash, never grating or insipid. And there is a fantastic choice.

Talking with Hannah Miles, Author of Sundaes & Splits

2010-09-22T16:23:00.019+01:00

Hannah Miles' new book, Sundaes & Splits debuted this Spring. Here she discusses fleeing the rat race, eating tons of ice cream and her life-changing decision to try out for Masterchef.

When did you realize that cooking was a passion?
I have always loved to cook. I used to love helping my mum in the kitchen and by the age of about 12 I was making my own birthday cakes. My mum and I dream of opening a tea room and hopefully we will get to realise this dream one day soon.

Before becoming a professional chef, you were working at a top law firm in London. You traded that life in to move to the English countryside. Was it scary to make that transition?

It was a brave decision to leave the security of my job in London. At the time I think my work colleages thought I was crazy taking such a large salary cut, but it was definitely the right decision. We now live in a 17th Century thatched cottage, with a stream in the garden and my flock of hens who cluck around the back door waiting for scraps from my cooking. It is idyllic and I am so lucky to be able to work from home.

What led you to try out for Masterchef?

My brother appeared on Masterchef two years before me and it was him who made me apply for the show. I originally didn't get on but was called as a last minute standin when one of the contestants dropped out. I had two days notice and then ended up being away from home for about 7 weeks when I found myself in the final. It was a complete rollercoaster adventure but I loved every minute of it.

How was your life changed since being one of the three Masterchef finalists?

The strapline on the show was: "This is Going to Change Their Lives," which John and Gregg, the Judges, would yell at the beginning of every episode. We laughed about it at the time but looking back the programme really did change my life. I always enjoyed cooking but didn't realise until the programme that I was actually better at it than I thought. The programme gave me a lot of confidence to follow my dreams. I now have two cookery columns each month for UK food magazines and have just finished my third cook book. If you had said to me when I was working on London that I would publish one cook book, let alone three, I would never have believed it. People always used to say I should write one but it wasn't until the programme that I was given the opportunity to do so and I will always be so grateful for that.

Sundaes & Splits is the first book you've done with Ryland Peters & Small. How did the book come about?

I woke up one winter morning with lots of sundae ideas in my head - I think I had been dreaming about ice cream - which given the temperature outside at the time was very strange indeed. I jotted them all down and sent them to [editor] Julia Charles at Ryland Peters & Small and she kindly agreed to publish my little book. I am so grateful to her for loving ice cream as much as I do and for giving me the opportunity to see my recipes in print.

What was the process like creating the recipes for the book? Were you on ice cream overload by the end of it? Did you recruit friends to help as testers?

The book was a joy to work on - just imagine eating ice cream every day for 6 weeks! Some days I had two ice cream machines churning in tandom! We ate a LOT of ice cream. The whole village became my taste panel - I think they enjoyed me writing the book as much as I did. It was really useful to have their feedback and some of the recipes were tweeked as a result. I find children are often the best tasters as they give really honest answers and will say if they don't like something.

The desserts you create and chronicle on your blog, Hannah's Country Kitchen, are absolutely breathtaking. Where do you find inspiration?

I take inspiration for my cakes from everywhere. I know as soon as I see a decoration what sort of cake I will use it for and its then just a question of waiting for the right person to bake the cake for. I have crates and crates of cake decorations and ribbons in my kitchen - people think I'm crazy always buying decorations but I know they will all come in use one day! I love to bake something that the recipient will always remember and always try to make my cakes personal to their likes and interests. Many of my cakes are inspired by my garden - lots of fresh flowers and maypoll ribbons, sugar ladybirds and butterflies. I also use flowers from the garden to flavour the cakes - rose, violet and lavender are all my favourites.

What's coming up next for you?

I have just finished my third cookbook - Whoopie Pies - with Ryland Peters and Small. This has been such a fantastic project to work on and I have loved decorating the pies in as many wild and wacky ways as possible. Steve Painter and Maxine Clark who styled the book have done such a fantastic job and I was thrilled with the photos when I saw them last week. I can't wait

for it to be published and to share it people. My next project is a cookery demonstration in the Prince of Wales' garden at Clarence House in London in a few weeks time. I don't think things get much more exciting than that!

For more on Hannah Miles, visit her blog: http://hannahscountrykitchen.blogspot.com

Interview by Marny Smith, marny.smith@rylandpeters.com

Romantic Style Book Launch Party at Powder Blue

2010-09-02T17:21:00.014+01:00

The launch party of Romantic Style, the new book by Selina Lake and Sara Norrman, will be at the fabulous and beautiful Powder Blue boutique in Leicester. The launch is being hosted by Debbie Johnson, who owns the shop and whose gorgeous home and props are featured in the book.

Stylist Selina Lake, the author of Bazaar Style will be there signing copies of the book. This party is extra special as it also celebrates the 10th birthday of Powder Blue so expect plenty of birthday cake and pink lemonade. Yum.

The Launch Party is on Saturday 18th Sept, from 1.30pm onwards.

Address: Powder Blue, 3-5 Francis Street, Stoneygate, Leicester, LE2 2BE.

In the meantime, enjoy these pics of Powder Blue:

Doll's House Furniture Project

2010-08-17T11:14:00.034+01:00

How to make Dolls House Furniture from Paper Scissors Glue by Catherine Woram

This delightful collection of dolls' house furniture is made from recycled matchboxes. cardboard and craft sticks painted in bright colours and decorated with patterned origami papers and beads.

You Will Need:
(for the chest of drawers on the left of the picture)
4 Small empty matchboxes
Glue
2 Different shades of paint
Paintbrush
4 Small beads for feet
4 Small clear beads of knobs

Stick Matchboxes together
Apply a layer of glue to the bottom of the first matchbox and stick to one of the other matchboxes, pressing down firmly. Continue sticking until the four matchboxes are joined together. Allow the glue to dry completely.

Paint Matchboxes
Paint the outside of the matchboxes and allow to dry completely. You may need to apply a second coat of paint for complete coverage.

Paint Drawers
Paint the four drawers using the second shade of paint and leave to dry completely. Again, you may need to apply a second coat of paint for complete coverage.

Finishing
Dab a blob of glue on the base of the matchboxes , pressing down firmly with your finger until all four are in place. Now glue a clear bead to the front of each drawer. You may find it easier to ask an adult to stick the beads on for you using a hot glue gun.

Wardrobe
This freestanding wardsrobe was made from a large box of matches. The front of the box was cut in half to create doors. The wardrobe was painted to match the dressing table and has metal feet and bead knobs to finish.

Dressing Table
Made using eight small matchboxes with a thick cardboard top, this dressing table also features a decorative matching mirror made using a piece of painted card and a mirror cut from kitchen foil.

You can find more fun and creative projects for children in Paper Scissors Glue by Catherine Worum.

All photographs by Polly Wrexford, copyright Ryland Peters & Small, Text copyright Catherine Worum

Meet Lindy Wildsmith, author of Sunny Days & Easy Living

2010-08-06T17:11:00.017+01:00

Today we are speaking with Lindy Wildsmith: cook, writer, teacher and author of Sunny Days & Easy Living!

When did you realize you had a passion for cooking?

I loved cooking from a very young age. I used to take a comic – Princess – that published a recipe each week which I used to cut out and paste into a scrapbook. I used to make a terrible mess in the kitchen which my mother always used to clear up for me. Spoilt or what? She was a very good traditional “plain cook” (her words not mine) but making everything from scratch as did everybody in the country back them. We were not farmers but grew all our own produce, kept cows, pigs and chickens and had milk, cream and eggs on tap. Coming home from school there was always a cake or scones fresh from the oven waiting for my brother and me and in the summer we used to take tea outside in the garden.

How did you get to be the accomplished cook you are today?

I have always been surrounded by cooks! My father’s mother and sister were both good cooks and we had lots of family recipes hand written in a book which I loved. I was always being told that I should go to domestic science college to train to become a professional cook but I never enjoyed the restraints of cooking at school – following recipes, clearing up and so on – I am a bit of a free spirit in everything I do…I went to art college instead and then on to Italy. My first year there (to learn Italian) was spent with a family in Bologna. La Mamma Tina was another exceptional cook too so I added traditional Bolognaise food to my repertoire. I had already spent some time in France as a teenager. I moved on to Rome and stayed in Italy for the best part of seven years; cooking and eating my way around the country for fun – I worked in the fashion and film industries during that that time. I later spent several years living in Penzance in Cornwall where I developed my love of fish.

I eventually came back to the UK married and had a family. When my youngest started school I decided to write a cookery book combining my love of Italian food with my experiences in Italy. It was eventually published in 1994. I very soon discovered that cookery books don’t sell themselves you have to get yourself out there and I started a demonstration based cookery club called the G2club. The rest followed.

Can you tell us about your cookery school: what kind of classes, cuisines and techniques do you teach?

The Chef’s Room fish and cookery school in Blaenavon South Wales, which is my current project has access to some of the best fresh fish and produce in the country and is located in a state of the art teaching facility. It was purpose built by Vin Sullivan, one of the country’s major suppliers of produce to the catering industry with forty years experience as fishmongers. Not surprisingly one our most popular cookery courses is basic fish skills where students learn, to clean, fillet, skin, cut and dress fish. I work on a regular basis with a well known Italian chef Franco Taruschio who founded the renowned Walnut Tree Inn. We also have a programme of guest chefs.

My own cooking is a melange of British country and Italian regional food reflecting by upbringing and the years I spent in Italy. I perfected my cooking skills as most women did in the past, putting a meal on the table for my family. I believe that sitting around a table, sharing a homemade meal on a regular basis, is as important for our children’s education as sending them to school. I therefore like to teach achievable healthy home cooking using seasonal produce, so my students can replicate it for their families and friends. I am also well aware that the eye as well as taste buds plays an important part in our enjoyment of food and presentation is important too.

I cover most aspects of food and specialise, I suppose, in fish and game and preserving. My latest book Cured: salted, spiced, dried, smoked, potted, pickled and raw is on curing meat, fish, fruit and vegetables.

Your book, Sunny Days & Easy Living, is the perfect cookbook for summer. Why is eating outdoors so magical? Do you have any tips for eating al fresco?

Being outdoors close to the elements heightens ones senses so everything becomes more intense including the taste of food. I also believe there is a heightened sense of anticipation when taking food outdoors whether to the garden, a park, the beach or into the country.

I am a great believer in setting the scene. There are so many beautiful garden accessories to be had -lanterns, candles, fairy lights, pretty cloths and napkins, table-wear and glasses that can create a wonderful setting for your al fresco parties and picnics. Having said this you don’t have to spend a fortune on garden furniture or even have a garden you can carry out a rug and cushions to a park and dine Turkish style on the ground. Oh and don’t forget the flowers – you maybe in the garden surrounded by flowers but you still need them on the table…and if you don’t have a table, wear them in your hair!

Be organized, get as much prepared in advance as you possibly can. Provide some shade if it is day time. Not everybody likes eating in the sun. Keep food covered indoors in the cool and carry it out last minute. Always warn your guests you will be eating outdoors so they can bring extra cloths incase it turns cool.

To learn more about Lindy, you can visit her website: www.lindywildsmith.co.uk

Interview by Marny Smith, marny.smith@rylandpeters.com

Tips for storage and display from Cheap Chic by Emily Chalmers

2010-06-22T10:52:00.017+01:00

If you own beautiful clothes, don’t hide them. Make a feature of your robes, as this owner has. And, of course, if you hang your glad rags on a pole, you won’t need to pay for a wardrobe to put them in, leaving more to spend on the clothes themselves.

The Hall is your home's hello. This one has been made welcoming with rustic storage solutions. Coats and bags hang from redundant driftwood, while scarves hide in a flaxen shopping basket.

Far from their natural home on the floor, these wooden shoe-shapers make elegant hooks for bags in another storage-and-display double act.

Extract taken from Cheap Chic by Emily Chalmers with words by Ali Hanan and photography by Debi Treloar.

Perfect English by Ros Byam Shaw

2009-06-18T12:10:00.026+01:00

Open any page of this book and you could probably guess without reading a word that you are looking at an English house...

Featured in The Independent top ten interior design books:

"The 20 houses featured encapsulate a particular look of our times: informal,individual, slightly arty, more country than urban – and often a bit scruffed. This lack of perfection is the appeal."

Susan Crewe, Editor of House & Garden

A look inside the book:

This Norfolk rectory owned by Gilly and Geoff Newberry
is the sort of small English country house that every
reluctant city dweller dreams of. This garden room has
giant lamps converted from antique pots.

Inside a Model Manor: A battered, buttoned Chesterfield
sofa. The leather is original and has acquired a glossy,
mottled patina of age.

A second-hand Aga in a Wiltshire home. Sandblasted
and re-enamelled, it looks as good as new.

English Rose: According to medieval legend the
firstroses, red amd white, burst into bloom at the feet
of aninnocent maiden sentanced to burn at the stake.
A faded rose stands for transience, a worm-eaten rose
corruption.The rose is also the emblem of England, our
favourite garden plant, andone of the most enduring
motifs in English decoration.

An Edwardian feat of plumbing incorporating an
early 'walk-in' shower complete with extra-large
fixed shower head and jets of water from all directions.
The fabric covered walls complete the sense of luxury.

English Country House: The home of Dr John Martin
Robinson. This four poster is hung with Carnah by
Lelievre, lined with Oak Twig by Colefax and Fowler. The
wallpaper is Mayfair by Hamilton Weston.

A dog rests on a sofa in a country house secluded
in a Devon valley

A stately cottage:Double doors open from the drawing
room to the library, a room furnished with comfortable
armchairs and books.

Perfect English is available at www.rylandpeters.com .

Look out for Perfect English Cottage also by Ros Byam Shaw. Published this autumn, it explores 18 inspirational homes that celebrate the best of cottage style in the English countryside.

A fab afternoon was had by everyone...

2009-05-19T13:06:00.023+01:00

Yumm...Hummingbird Baker, Heath, ices a cake
while some are already ready for eating...

Add some sprinkles...

Voila!

A fan receives a signed copy and some
secret tips from Tarek

Despite the on/off rain showers there was a great turnout to the Hummingbird Bakery Cookbook demonstration and signing. One fan travelled all the way from Watford for the day having seen it online. She had already bought 5 copies of the book for her friends, has tried out most of the recipes herself and said she was delighted to meet Tarek who kindly went through her favourite recipe, (the red velvet cupcakes) and wrote down some of his secret tips!

The demonstration went very smoothly (except for the slight hiccup when a funny smell emerged from the oven and on further investigation the team discovered the operating instructions had been left inside on the top shelf and were cooking alongside the cupcakes!) Everyone clapped when Heath iced the first cupcake with an impressive swirl and deft flick of wrist!

The team brought mini cupcakes with them for the crowd to taste which were very popular.

Tarek signed and dedicated lots of books for happy cupcake lovers and all-in-all a fab afternoon was had by everyone. Keep an eye on our website for more Hummingbird events happening soon across London.

Tabby x

Creator of the Hummingbird Bakery, Tarek Malouf, will be at Peter Jones, this Saturday

2009-05-13T15:19:00.001+01:00

Tarek Malouf and the Hummingbird Bakery team will be creating their irresistible sweet treats in a live demonstration at Peter Jones , London, on Saturday May 16th at 3pm.

Tarek will also be signing copies of The Hummingbird Bakery Cookbook, which has been a Ryland Peters & Small best-seller.

Because of the overwhelming popularity of the book, now on its seventh reprint, we have sold out on our website, www.rylandpeters.com, but we will be getting more copies in June. We will keep you posted!

A peek inside the book

All images copyright © Ryland Peters & Small