Joseph Delaney used to be an English teacher, before becoming the best-selling author of the Spook's series, which has been published in 30 countries and sold over 4.5 million copies worldwide. The first book, The Spook's Apprentice, was adapted into a major motion picture starring Jeff Bridges and Julianne Moore.

Joseph Delaney

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Kevin Sheridan

Seamus Sheridan

Winner of BEST COOKBOOK, IRELAND, at the Gourmand World Cookbook Awards 
 
 
Kevin and Seamus Sheridan first started selling cheese from a market stall in Galway over twenty years ago. As passionate advocates of local farming and champions of high quality food production, the brothers soon developed a reputation for selling the very best cheeses from around the world. 
 
Today, the award-winning Sheridans Cheesemongers has become something of a byword for cheese, sourcing and selling the world’s best cheeses to customers across the globe. 
 
In their first book, The Sheridans’ Guide to Cheese, Kevin and Seamus share their expert knowledge and invite you on a journey through the vast array of cheeses that adorn their shelves. 
 
From the cheese peninsulas of West Cork and the cheddar caves of Somerset to the hills of Reggia Emilia, the brothers introduce us to some of the best cheesemakers in the world, revealing how their favourite cheeses are made, whilst offering heaps of practical advice on selecting, buying, aging and storing each variety of cheese. 
 
An indispensable handbook for both novice cheeselovers and mature connoisseurs alike, The Sheridans’ Guide to Cheese is a complete guide to the cheeses of the world, featuring tasting notes, wine- and flavour-pairings and delicious recipes to help you appreciate every cheese you try.

The Sheridans' Guide to Cheese

Harry Eastwood

'Quick and simple to prepare, delicious and good for you.' BBC Good Food 
'Stunning . . . delicious food that makes you feel good.' Tasty Magazine 
'Harry's down-to-earth recipes make cooking effortless.' Sainsbury's Magazine 
 
___ 
 
 
In A Salad for All Seasons, Harry Eastwood introduces us to over 100 delicious, original and easy-to-make salads to see you through the year. 
 
Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing. 
 
From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round. 
 
___ 
 
 
Readers love cooking with A Salad for all Seasons: 
 
'Really tasty, healthy dishes that are easy to prepare . . . great book.' 
'An enjoyable, comforting and inspiring book, with lovely recipes that have the whole family clearing their plates.' 
 
'I've never cooked so many recipes from a book . . . this book is fantastic.'u. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to over 100 delicious, original and easy-to-make salads to see you through the year. 
 
 Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing. 
 
 From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.

A Salad for All Seasons

Delicious, uplifting and easy recipes for the whole year

Harry Eastwood has taken on the challenge of a lifetime: marrying her love of classic French cookery with a desire to maintain her waistline. 
 
The Skinny French Kitchen is the result of Harry's year spent tasting, testing and tweaking the great French classics in her tiny Parisian kitchen up seven flights of stairs. Every recipe has been slimmed down to a fraction of its usual calorie cost without robbing it of flavour or its French character. From light and delightful Tarte aux Pommes and Mousse au Chocolat to irresistible Coq au Vin Blanc and Croque Monsieur, Harry has proved once again that fat and flavour don't always go hand in hand . . .

The Skinny French Kitchen

Mary Gwynn

Do you remember the arrival of the fish finger, the rise and fall of Angel Delight, Vesta curries and Wimpy hamburgers? Did you own a fondue set or host a Tupperware party, or were you starving yourself on the Cabbage Soup Diet? Was life always too short to stuff a mushroom? And what was the point of Nouvelle Cuisine? 
There has been a revolution in our kitchens. In 1950, the average housewife worked a seventy-five-hour week. No one owned a fridge or had seen a teabag, let alone an avocado or a Curly Wurly . Ten years later, sugar consumption had rocketed: we ate more biscuits for dinner than vegetables and fruit. It was not until the mid 1990s that we started to worry about ‘five a day’. And now, nearly twenty years on from the first vegetable-box delivery scheme, we are fatter than ever before . . . Has there ever been a golden age of the family meal? 
 Full of delicious detail, this marvellous companion to the BBC series is rich with nostalgia and provides a feast of extraordinary factual nuggets. Who can guess the filling of the first pre-packed sandwich in 1984? And who could have foreseen then that a kitchen robot that can write your shopping list is now just around the corner? 
Reflecting all the fads and fashions that have graced our table, Back in Time for Dinner is much more than a book about dinner; it holds a mirror to our changing family lives.

Back In Time For Dinner

From Spam to Sushi: How We've Changed the Way We Eat

DELICIOUS WHEAT-FREE CAKES THAT WILL REVOLUTIONISE YOUR BAKING 
 
Harry Eastwood loves cake: from light, fluffy Victoria Sponge to dark and delicious Forbidden Chocolate Brownies. In Red Velvet &amp; Chocolate Heartache, she has fiddled, tweaked and thought outside the box to pioneer a way of bringing exquisite cakes that remain natural and healthy into our everyday lives - by introducing ingredients from the vegetable garden. Ginger Sticky Toffee Pudding made with parsnip, or Orange Squash Cupcakes made with butternut squash are bound to amuse and delight your tastebuds. 
 
In this spirited cookery book, Harry shares her baking secrets and practical knowledge as a cook and as a food writer to prove that it is possible to have your cake and eat it.

Red Velvet and Chocolate Heartache

The ultimate feel-good book full of delicious and original cake recipes from the star of Cook Yourself Thin 
 
Harry Eastwood loves cake: from light, fluffy Victoria Sponge to dark and delicious Forbidden Chocolate Brownies. In Red Velvet &amp; Chocolate Heartache, she has fiddled, tweaked and thought outside the box to pioneer a way of bringing exquisite cakes that remain natural and healthy into our everyday lives - by introducing ingredients from the vegetable garden. Coffee and Walnut Courage Cake made with carrot, or Orange Squash Cupcakes made with butternut squash are bound to amuse and delight your tastebuds. 
 
In this spirited cookery book, Harry shares her baking secrets and practical knowledge as a cook and as a food writer to prove that it is possible to have your cake and eat it.

Red Velvet and Chocolate Heartache - Bite Sized Edition

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