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Comprehensive and fully illustrated throughout, The Complete Essential Oils Sourcebook is the perfect go-to reference for absolutely everything about essential oils—from the best extraction methods to the most effective treatments for ailments.Did you know that heady jasmine is a warming antidepressant and aphrodisiac, also great for stress and sensitive skin?Or that consuming herbal tea with elderflower canhelp prevent hay fever?Why not apply lavender water during and after a flightas a prevention against jetlag?Written by leading aromatherapist Julia Lawless, the text is authoritative, accessible and clearly broken down for instant and easy reference.Featuring a visual profile of 65 individual oils, comprehensive reference guide on treating common ailments, and stocking the perfect home medicine chest, this sourcebook is an essential guide for amateur aromatherapists and practising professionals alike. Complete with detailed photographs throughout, learn how to ensure you’re buying and storing oils to retain their potency and the best treatments for individual oils to treat specific complaints—from beauty and stress management to chronic ailments and ill health.The Complete Essential Oils Sourcebook is beautiful, authoritative, and comprehensive—a must for any aromatherapy enthusiast.

Outwardly cool and respectable, very English and very reserved, but Lucy has a hidden need for the sort of adventure that would make your hair curl.Lucy Salisbury’s ‘My Secret Life in Paris’ is an intensely kinky erotica novella perfect for anyone lusting after much more than ‘50 Shades’.Lucy Salisbury arrives in Paris to take up her new job, every inch the perfect modern female executive. Except that instead of arriving by Eurostar she arrives by an unconventional route as a hitchhiker.In Paris there are plenty of opportunities to express herself, and things go even faster than she’d expected, when she meets Commandant Arnauld, Marcelon the butcher and her boss, who are all keen for her to indulge her wild desires.Other titles in the Lucy Salisbury series are:A Study in ShameS is for Spanking

Baking, broken hearts and beach weddings…it’s all happening in the gorgeous little seaside town of Berecombe this year!Millie Vanilla’s Cupcake Café is struggling as a multi-national chain of cafés moves in on its territory. Despite baking up a storm in a bid to save it, Millie’s distracted by falling head over heels for the gorgeous, mysterious Jed.As the seasons change in Berecombe, the loveable, quirky locals rally round Millie, and in return find their own happy ever afters. Millie’s delighted for her friends, but when she discovers Jed’s been keeping secrets, she faces a new dilemma – is it finally time to hang up her apron and start an exciting life somewhere new? Or is everything she’s ever wanted right under her nose, just waiting for her to reach out and take it?

In the follow-up to his acclaimed Made in Italy, Britain's favourite Italian chef embarks on a gastronomic tour of Sicily, a beautiful, sun-drenched isle with a rich and unique culture.When Giorgio Locatelli was about ten years old, and had scarcely holidayed outside his native northern Italy, he was captivated by tales of beautiful seas, idyllic beaches and a different way of life, recounted by the few intrepid local friends who had been to Sicily.Some twenty years later he finally visited the island for the first time and, seeing it through the eyes of a chef, he recalls, ‘I was completely blown away. It was so green and gorgeous, the whole island was a garden of wheat and vegetable fields, orange and lemon groves, olive groves and vineyards…’ Now he is producing his own olive oil on the island and the Locatelli family spend a part of every summer there. ‘Sicily has had a big influence on the way I cook,’ says Giorgio. ‘I have always loved simplicity, but there, you have true simplicity. You have no preconceptions, you have a knife and some salt and pepper and then you go out and see what is in the market. It is such a natural way of cooking that makes you feel so free.’This follow-up book to ‘Made in Italy’ explores the ingredients and history and introduces you to some of the cooks, fishermen and growers that make Sicily what it is, with regional recipes ranging from Insalata di Rinforzo, a famous island salad made with cauliflower, to four kinds of caponata, pasta with anchovies and breadcrumbs, Sicilian couscous, and the celebrated dessert, cassata. ‘When people talk about Sicilian cooking,’ says Giorgio, ‘they always speak about the influences from the Greeks, the Arabs, the Spanish… but I really believe the biggest influence is the land and the sea. They determine the produce, which has stayed the same, throughout all the cultural changes. What grows together, goes together, as my grandmother used to say, and it is the simple combinations of beautiful ingredients that makes Sicilian food special.’