The Sunday Times launched its niched and focused culinary supplement
Food Weekly in September 2011.
With an editorial team driven by a passion for cuisine, the result is a colourful, high impact collection of recipes, guest
columnists and stylish advertorials followed by three million readers on a weekly basis.
In celebration of its first birthday, Food Weekly has gone big on delicious content and small on price, combining the most popular chapters and serving them up in a full colour 220 page glossy cookbook with all the trimmings!
With UV varnished and gold foiled covers and containing over 130 hand selected recipes by Food Weekly editor Hilary, the book contains 16 themed chapters, each tastefully designed and beautifully photographed.
Get spicy with the Hot Stuff issue, read about sustainable species in the Fish issue, see how Road Tripping can become even cooler and learn how to impress with international favourite foods such as Greek and Chinese.
Don’t forget the kids who’ll lap up the Little Chef chapter and, as we head into the silly season, the Christmas chapter is a real gift full of surprises and inspiring ideas.
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