Preface Digital imprint: 57 books

When did you last tell your children to put their hand over their mouth when they yawn? When did you last suggest that when they are introduced to someone they should shake hands firmly and look them in the eye? Do you suggest that they should wait until everyone is served before they eat rather than...

Hazel Carter's home-help tidies the house, does the washing and helps with the cooking, and the only payment she requires is a nice big bowl of dog food at dinner time ... When Hazel was debilitated with crippling back problems, she found herself unable to look after the house so she used her...

As we tumble headlong into the second decade of the third millennium, we are in an era of unprecedented freedom to be whatever we want to be, in defiance of fusty old gender stereotypes. But while the women revel in ruling the boardroom, the men make magic in the kitchen, and everyone does rather...

‘Hawksmoor has redefined the steakhouse. It’s brought great food, an amazing vibe and great cocktails together all under one roof to make it one of the best restaurants, not just in London, but in all of Britain.’ Gordon Ramsay From inauspicious beginnings, Hawksmoor has become a restaurant...

As a child, Robin Bayley was enchanted by his grandmother's stories of Mexican adventures: of bandits, wild jungle journeys, hidden bags of silver and a narrow escape from the bloody Mexican Revolution. But Robin sensed there was more to these stories than anyone knew, and so he set out to follow...

People have been disappearing in what the explorer Stanley called the black heart of Africa - the impenetrable forests of northern Congo. But when a brilliant young English doctor vanishes, alarm bells really start to ring. Intelligence chief Jack Milton sends a message to his godson Luca Matthews...

'Comptoir Express is about those times when I need to race around the kitchen and prepare great food in a hurry. Inspired by the best dishes and ingredients I've eaten in the Lebanon and at Comptoir Libanais, it's about simple ingredients and preparing in advance to take the hassle out of cooking...

Chief Inspector Daniel Jacquot has been enjoying the quiet life in a peaceful Proven�al village. A former rugby international, who once scored the winning try against England at Twickenham, Jacquot sports a trademark ponytail and loves food, wine - and one woman, artist Claudine. Now, however, he...

Hello there! You'll have had your tea? Dougal here. Well, here we go, with our wee book. It's a collection or pot pourri (I've no idea what Hamish means by that - it sounds like something to do with the Pope) of our activities or 'doings' in the village we call home, because that's exactly what it...

In the stinking mud of a great tidal river, a body lies half submerged. Sir Tommy Best, adored British actor, has fallen to his death through a hole in the walkway above. The saintly Sir Tommy was friend to the starving and penniless, to kings and stars. He was also totally blind and reliant on his...

The brand new gripping thriller from the author of The Secret Chamber. Two kilometres beneath the frozen ice caps of Antarctica lies a lake, unfrozen and perfectly preserved for twenty million years. Luca Matthews has been tasked by MI6 officer Kieran Bates to lead a team of scientists to the...

In the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish and other fruits de mer since the 1890s. Josef Sheekey was a market stall holder given permission by Lord Salisbury to serve fish and seafood in his 1896 property development in St Martin's Court,...

Dino Joannides is a consummate food fanatic and bon Viveur. With an Italian mother and half Greek half Corsican father he spent his first years in Italy before moving to the UK. Over the last 30 odd years he has traveled and eaten all over Italy in people’s homes, simple trattorias and the finest...

Founded in 1982 by Mr Peng, Hunan is a legendary London restaurant which attracts customers from all over the world. At Hunan, diners don’t choose – they simply say what they don’t eat and how spicy they like their food. Mr Peng then does the rest, serving up small portions with the emphasis...