Holiday Gift Ideas from RPS & CICO Books

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

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

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

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

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

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

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.