'A joy to behold' Yotam Ottolenghi Learn how to cook the Swedish way with this beautiful book of over 100 delicious recipes. Spring picnics on the archipelago; barbecues at the summer cabin; cosy autumnal suppers; and dark snowy winters filled with candlelight, gingerbread and gloegg - the Swedes love to celebrate every season via the food they eat. Complete with stunning location and food photography, and over 100 beautiful, fuss-free recipes, this cookbook lets you in on what the Swedish call lagom . . . the art of not too little, not too much, but just the right amount. Explore the nation's simple and balanced approach to cooking, sample their best-loved ingredients and discover a must-try cuisine that is about far more than just meatballs, fika and cinnamon buns . . . _________________ Inside you'll find recipes for sunny days or cosy evenings, celebrations or nights curled up at home, such as: * POACHED CHICKEN WITH QUICK PICKLED STRAWBERRY SALAD. The ultimate barbecue salad. Replace the chicken with grilled halloumi cheese for a delicious vegetarian alternative. * PEAS, POTATOES AND CHICKEN IN A POT. The one dish delight: summer comfort food that's perfect for midweek. * MIDSUMMER MERINGUE CROWNS. The Swedes have been wearing flower crowns since long before festival-goers discovered them. Now you can make beautiful edible ones for parties or puddings. * PLUM TOSCA CAKE. This Swedish favourite, named after Puccini's opera, is filled with tart plums and sweet almonds. _________________ 'I am so ready to race home and devour these fun, effortless and beautiful recipes that just beg to be cooked' Melissa Hemsley 'The magic of Sweden's beautiful seasons comes alive . . . a real celebration of seasonal Swedish home cooking and tradition with Rachel's trademark inspirational twists!' Donal Skehan

Rachel Khoo cooks up a storm from her tiny Parisian kitchen, bringing the magic of France into our homes. The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it' New York Times 'The fabulous fairy godmother of French cuisine' Easy Living Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are. The 120 recipes in the book range from easy, everyday dishes like Omelette Piperade, to summer picnics by the Seine and afternoon 'gouter' (snacks), to meals with friends and delicious desserts including classics like Creme brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. In The Little Paris Kitchen, Rachel Khoo serves up a modern twist on classic French cooking. After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study patisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by BBC. Her beautiful tie-in cookbook and the follow up, My Little French Kitchen, have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard.

Rachel Khoo follows The Little Paris Kitchen with The Little French Kitchen, bringing her modern twists to classic recipes from around the country. Rachel Khoo became an overnight sensation when her first book The Little Paris Kitchen and BBC2 television series launched last year. Coveting her Parisian lifestyle, fashion sense and, more importantly, her accessible, delicious recipes cooked up in her tiny kitchen, the nation took her to their hearts and now they can receive second helpings. Taking her 'Little Paris Kitchen' on tour in her second official book, Rachel is leaving the capital city to travel to the four corners of France in search of the very best recipes in the country. From the snow-topped mountains and Christmas markets of Alsace to the winemaking region of the Bordeaux, the dreamy vistas of Provence and the well-stocked larders of Brittany and Normandy, Rachel seeks inspiration in some of the best-known foodie places as well as uncovering hidden insights, all ready to share with you. Recipes include: pork and clams with cider and butter beans, spicy aubergine sticks with couscous, baked figs with walnuts, beer-glazed ham hock, caramelized apple bake and spiced almond biscuits. Join Rachel Khoo on her tour de France in The Little French Kitchen. Rachel is a graduate of Central Saint Martin's College of Art and Design in London. It was her passion for patisserie that lured her to Paris, where she obtained a pastry diploma. She then put her skills to use at the delightful Paris culinary bookstore and tea salon, La Cocotte, where she catered for book launches and hosted cookery classes. Working as a freelancer, she now travels the world working on a variety of projects, from workshops to catering for huge blue-chip client events to smaller, intimate pop-up restaurants. Her first book was The Little Paris Kitchen, accompanying her hit BBC2 television series. She writes a weekly recipe column for the Evening Standard.

Classic and simple breakfast recipes from the SUNDAY TIMES bestselling author of THE LITTLE PARIS KITCHEN. From her tiny kitchen in Paris, Rachel Khoo has revolutionised the way in which we think about French food with her bestselling book and TV series, THE LITTLE PARIS KITCHEN. Celebrating French cooking with her own modern twist, Rachel has shown the world that recreating the French culinary experience doesn't have to be difficult - or traditional. Using the classic recipes that have made France home to the best culinary experience, Rachel is an expert at recreating those dishes we know and love, with a fresh and modern take. In MUESLI AND GRANOLA, Rachel Khoo shows you how to create your own boxes of cereal, delicious mueslis, granolas and porridges, such as Persian porridge, citrus fruit granola and rhubarb compote. You'll also discover other exciting uses for muesli: crumbles, cookies, muffins, bread and amuse-bouches, with recipes such as double chocolate flapjack and cherry and pistachio muesli bars. Including ideas for children and for those with gluten allergies, this is a unique collection of recipes that will inspire you to start your day with a little bit of Paris.

Bestselling author Rachel Khoo is on the go once again with her latest cookbook, Rachel Khoo's Kitchen Notebook. Her latest cookbook is packed to the brim with 100 standout recipes, full-colour photography and Rachel's very own sketches of the food and places she encounters. Out and about, she finds the most delicious fare, recording it all in her kitchen notebook. From a Ham Hock Tiffin Box to Slow Roasted Pork Belly with Sloe Gin, and Rhubarb and Custard Millefeuille, Rachel Khoo's Kitchen Notebook will inspire even the most jaded cook to try something new. After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study patisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by the BBC. Her beautiful tie-in cookbook and the follow-up, My Little French Kitchen, have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard. 'Rachel Khoo is the queen of creating culinary masterpieces' Glamour

Easy ideas to create the perfect homemade tartines from the SUNDAY TIMES bestselling author of THE LITTLE PARIS KITCHEN. From her tiny kitchen in Paris, Rachel Khoo has revolutionised the way we think about French food with her bestselling book and TV series, THE LITTLE PARIS KITCHEN. In SWEET & SAVOURY PATES, Rachel brings her innovative blend of creativity and style to the home kitchen to show you how to make a variety of spreads to serve as a snack or a main course. From a nutty pate, fruit curd and lots of clever ideas for chocolate and caramel, this unique collection of recipes provides the homemade, healthy alternative to all of your favourite spreads.