Born in Italy, Rosella Vanon now shoots fashion & beauty photography from her studio in London. Her editorial work, internationally recognised for its meticulous use of light & colour, has been seen in a wide range of magazines, and she also has an extensive client portfolio.When she's not shooting, Rosella teaches photography workshops, as well as speaking on the subject at major events like The Photography Show. Rosella has won a number of awards, including Professional Photographer of the Year 2011, and the 'Art Takes Times Square' award in 2012.
The author has been traveling and writing cookery books for 12 years.
Mallanaga Vatsyayana was the Hindu philosopher credited with writing the original work in the sixth century AD. In his own words, 'a person acquainted with the true principles of this science, who preserves his Dharma (virtue or religious merit), his Artha (worldly wealth) and his Kama (pleasure or sensual gratification), and who has regard to the customs of the people, is sure to obtain the mastery over his senses. In short, an intelligent and knowing person attending to Dharma and Artha and also to Kama, without becoming the slave of his passions, will obtain success in everything that he may do.'
Blanche Vaughan is a food writer and chef who worked at the River Cafe, Moro and St John. She has written for the Guardian and published four books with Weidenfeld & Nicolson including One Pot and Egg. She wrote itsu: the cookbook with Julian Metcalfe. Blanche is Food Editor at House & Garden.
One of the best-known mountaineers of his generation, Stephen Venables was the first Briton to climb Everest without oxygen, pioneering a new route at the same time. His first book Painted Mountains won the Boardman Tasker Award; reviewing his most recent book, A Slender Thread, the Observer praised his 'novelist's sense of dramatic punch'. As well as eight books, he has written for all the major national newspapers and appeared in numerous television programmes, including the recent BBC Mountain Men series, for which he climbed the Matterhorn in Victorian tweeds and nailed boots, and the BBC's Race for Everest. His most recent project was retracing Shackleton's steps across South Georgia for the IMAX movie Shackleton's Antarctic Adventure. A master storyteller and skilful photographer, he is also a motivational speaker whose illustrated lectures have inspired audiences all around the world.
Phil Vickery has been wowing the audiences of Ready Steady Cook for many years. As resident chef on This Morning he inspired mums all over the country, but it was his series highlighting Britain's food heroes, A Taste of Britain, that really cemented his role as a presenter as well as a chef. Phil has written several books, including Proof of the Pudding, which was shortlisted for an André Simon award. Phil was chef-director at The Castle in Taunton, where he was awarded a Michelin star for 4 successive years.
This versatile collection of 360 recipes is perfect for the busy cook. In this innovative book, you can dial the basic recipe up or down to suit the amount of time you have. Just choose the version that suits you.If you are pressed for time, then the 10-minute option gives you clever short cuts.A few more minutes to spare? Using the 20-minute version, your meal will be on the table in 20 minutes or fewer.Have the time to spend a little longer to add something special? The 30-minute variation is the one you need.Whether you are cooking for hungry kids or feeding a crowd for dinner, the Hamlyn QuickCook series puts you in the driving seat with a fantastically flexible approach that allows you to cook just what you want, in exactly the time you have available.
John is co-founder of LEON, which now has more than 55 restaurants (including in Amsterdam, Utrecht, Oslo and Washington, DC). He wrote LEON Naturally Fast Food with Henry Dimbleby, LEON Family & Friends with Kay Plunkett-Hogge, LEON Happy Salads and LEON Fast & Free with Jane Baxter and LEON Happy Soups, LEON Happy One-pot Cooking and LEON Fast Vegan with Rebecca Seal. He thinks that our relationship with food should be positive and joyous and that we need to listen more carefully to our gut, eat more good fats and less sugar.