Podcast appearances and mentions of kyle books

Jenny Phillips  Jenny Phillips is a quaified nutritionist and yoga teacher, and part of the team writing five diabetes and weightloss cookbooks with Katie Caldesi and Dr David Unwin. These books really help to change lives as they provide the 'why" - the science- plus delicious recipes. She has worked with food since her own recovery from breast cancer in 2003 (20 years ago!) where the appliance of science helped her to optimise her own health through food and lifestyle. So far she is on the right side of a predicted 50% chance of a recurrence (scary!) and has reverse aged in the process! In addition to nutrition coaching and yoga classes, she offers fabulous low carb retreats in the West country - a chill zone for healthy living. Jenny's Top Tips Make your kitchen somewhere, where you want to be. Recycle your meals. Think about tomorrow - today. Jenny's Books Eat to Outsmart Cancer: How to create optimal health for prevention & recovery – Jenny Phillips The Diabetes Weight-loss Cookbook (Kyle Books, 2019) Reverse Your Diabetes Cookbook (Kyle Books, 2020) The 30-Minute Diabetes Cookbook (Kyle Books, 2021) The Low-Carb Weight-Loss Cookbook (Kyle Books, March 2022) The Low-Carb Italian Kitchen (working title) (Kyle Books, March 23) Resources Mentioned Katie Caldesi 117: Katie Caldesi - Low Carb the Caldesi Way Dr David Unwin 066: Dr David Unwin - The Low Carb GP Dr Jen Unwin 037: Dr Jen Unwin - Fork In The Road Protein Calculator Food Tracking - Cronometer Caldesi Restaurants Quotes by Jenny Phillips “You then get the risk of recurrence, because my cancer was really big and it was grade 4, so it was really active. It tends to be in younger women and it tends to be really nasty. My risk of recurrence was 50%.” “As a nation we are overfed and undernourished.” “I love this idea of reverse aging.” “The nice thing about low carb is that it can be really simple.” “That gives people a lot more satiety, so they are not ravenous all the time and it is quite a revelation very often for people.” “We didn't used to have Tescos on every corner when we were cavemen.” “One thing I see quite a lot of particularly in healthier women or women that perceive they have a healthy diet is low protein.” “I do think it is challenging if someone is excluding all animal products.” “You don't want to spend all your time as a slave to the oven.” “People are also quite shocked, they seem to eat so much really good food and they don't put on weight. So that's a bit of a revelation to people.” “Think about tomorrow today.” Connect with Jenny Phillips on social media Facebook Group: https://www.facebook.com/groups/226427345065904 Instagram: https://instagram.com/jennynutrition Website Details: https://www.inspirednutrition.co.uk The Fabulously Keto Diet & Lifestyle Journal: A 12-week journal to support new habits – Jackie Fletcher If you have enjoyed listening to this episode - Leave us a review By leaving us a review on your favourite podcast platform, you help us to be found by others. Support Jackie Help Jackie make more episodes by supporting her If you wish to support her by just pledging £1 or £2 a month go to: https://fabulouslyketo.thrivecart.com/support-the-podcast/ Or You can get some extra benefits by supporting her on Patreon: https://www.patreon.com/FabulouslyKeto Connect with us on social media https://www.facebook.com/FabulouslyKeto https://www.instagram.com/FabulouslyKeto1 https://twitter.com/FabulouslyKeto Facebook Group: https://www.facebook.com/groups/FabulouslyKeto Music by Bob Collum Recommend a guest We would love to know if you have a favourite guest you would like us to interview. Let us know who you would like to hear of if you have a particular topic you would like us to cover. https://fabulouslyketo.com/recommend-a-guest We sometimes get a small commission on some of the links, this goes towards the costs of producing the podcast.

Monya Kilian Palmer is a chef and culinary consultant originally from Cape Town, South Africa. Since moving to the UK in 2012, she has worked for both Heston Blumenthal's Fat Duck Group and Le Cordon Bleu International and continues to assist clients all over the world with their culinary projects. Monya is a passionate ambassador of the ketogenic lifestyle and has written three popular cookbooks. This includes her debut best-seller Keto Kitchen (2020), soon followed by Lazy Keto Kitchen (2021) and Budget Keto Kitchen (2022). She is currently working on her 4th cookbook with the same publishers (Kyle Books) in London, UK. Monya's blog, Fats for Life, is filled with brilliant recipes. Connect with Monya on Facebook, Instagram, LinkedIn, Twitter, and her website.

Katie Caldesi  Katie and her Italian husband Giancarlo first came to public attention when they featured in the BBC2 series Return to Tuscany in 2006. The series, which was broadcast worldwide, followed the pair as they set up and launched a residential cookery school in Tuscany. The show climaxed with them getting married in a dreamlike Tuscan wedding. Since then they have both been frequent visitors to our screens appearing as guests on an array of foodie programmes such as BBC1's Masterchef, Saturday Kitchen and Sunday Brunch. As business partners, they own the Caldesi Group of Restaurants and Cookery Schools with restaurants in London's Marylebone and culinary mecca Bray in Berkshire. Their cookery school ‘La Cucina Caldesi' was launched in Marylebone in 2005 and this year they celebrated 15 years of business at Caldesi in Campagna, their restaurant in Bray and 20 years in Caldesi in Marylebone. Katie started researching the low-carb diet when her husband was diagnosed with type 2 diabetes and gluten-intolerance through nutritionist Jenny Phillips. She then became aware of the work of Dr David Unwin (the low-carb GP). Following advice from both Jenny and David, she began to develop low-carb dishes and soon the whole family had cut right back on the carbs. There were immediate benefits to this as the whole family had more energy, they all lost weight, Giorgio's headaches lessened and Flavio's skin improved. Giancarlo lost almost 4 stone in weight which led to his diabetes going into remission. Inspired by this Katie wrote her first of five low-carb cookbooks ‘The Diabetes Weight-Loss Cookbook' which included some of the recipes she had developed for the family, a section on why low-carb works with Jenny Phillips and a foreword by Dr David and Dr Jen Unwin. The book was serialised in the Daily Mail and became an Amazon bestseller which led to Katie writing another four low-carb cookbooks. Her latest cookbook ‘The Low-carb Italian' launches in March 2023. Her e-book ‘The Caldesi Low-carb Christmas' is available as an e-book or paperback and includes festive low-carb, gluten-free recipes that are a treat for all the family and ideal for entertaining too. Katie has also written 12 other cookbooks covering the food of Italy, the art of preserving food as well as a compendium of salad recipes from around the world. Katie's Books Non Low Carb Books Italian Mamma's Kitchen (Octopus Books) 2004 Return to Tuscany (BBC Books) 2005 The Italian Cookery Course (Kyle Books) 2009 Amalfi: recipes from the Italian coast (Hardie Grant) 2013 Venice: recipes Lost and Found (Hardie Grant, 2014) Rome: centuries in an Italian kitchen (Hardie Grant, 2015) Sicily: recipes from an Italian island (Hardie Grant, 2016) Tuscany: simple meals and fabulous feasts (Hardie Grant, 2017) The Gentle Art of Preserving (Kyle Books, 2015) Salads from the World (Kyle Books, 2016) Pasta (Hardie Grant, 2018) Low Carb Books The Diabetes Weight-loss Cookbook (Kyle Books, 2019) Reverse Your Diabetes Cookbook (Kyle Books, 2020) The 30-Minute Diabetes Cookbook (Kyle Books, 2021) The Caldesi Low-Carb Christmas (Self-published e-book and softback, December 2020) The Italian Cookbook for Children and Adults (self-published, December 2021) The Low-Carb Weight-Loss Cookbook (Kyle Books, March 2022) The Low-Carb Italian Kitchen (working title) (Kyle Books, March 23) Katie's Top Tips Batch cook - especially stews, ragouts. Boiled eggs - always have some in the fridge. Easy to eat for quick food especially with mayonnaise or a low carb hot sauce. Be prepared - be prepared when you go on journeys. Tinned sardines are great for being prepared. Resources Mentioned Wheat Belly - William Davis MD Jenny Phillips - Nutritionist Quotes by Katie Caldesi “If I can do it, then other people can.” “There's this whole world of low carbers and we are these people. That is my tribe.” “We just thought that's what happens when you get middle aged.” “We could have helped ourselves more and we could have been helped more.” “When our boys were young, he was asleep on the sofa.” “There are enough of us - people, us mad people out there, us low carbers that do want that.” “They don't want to be told that they cant have something but they might accept the fact that they may be able to have it but have less of it and more of something else.” “Our message needs to be bigger, it needs to be shouted louder.” Connect with Katie Caldesi on social media Twitter: https://twitter.com/katiecaldesi Facebook Page: https://www.facebook.com/TheGoodKitchenTable Instagram: https://www.instagram.com/katiecaldesi Website Details: https://caldesi.com https://www.thegoodkitchentable.com The Fabulously Keto Diet & Lifestyle Journal: A 12-week journal to support new habits – Jackie Fletcher If you have enjoyed listening to this episode - Leave us a review By leaving us a review on your favourite podcast platform, you help us to be found by others. Support us on Patreon Help Jackie and Louise make more episodes by supporting them on Patreon:https://www.patreon.com/FabulouslyKeto Connect with us on social media https://www.facebook.com/FabulouslyKeto https://www.instagram.com/FabulouslyKeto1 https://twitter.com/FabulouslyKeto Facebook Group: https://www.facebook.com/groups/FabulouslyKeto Music by Bob Collum Recommend a guest We would love to know if you have a favourite guest you would like us to interview. Let us know who you would like to hear of if you have a particular topic you would like us to cover. https://fabulouslyketo.com/recommend-a-guest We sometimes get a small commission on some of the links, this goes towards the costs of producing the podcast.

In this episode of Let’s talk shop, I chat to Niko Dafkos and Paul Firmin from Earl of East. Earl of East started as a market stall and has grown to be a lifestyle brand that includes 2 permanent shops that host regular workshops plus a pop-up shop. As well as being stocked by over 200 retailers worldwide.Niko and Paul also just released their first book, The Scented Candle Workshop which is published by Kyle Books and you can win a signed copy by sharing where you are tuning in on Instagram and tagging me @small_business_collaborative. For an extra entry, write a review on iTunes and send me a screenshot. The giveaway closes Monday 11th November 2019 at 9 am.In this episode Nike, Paul and I talk about:- How they built their creative business whilst both being in full-time employment until very recently.- How they create a new scent.- How they create a unique community-focused store experience for their customers.- What they learned from writing their beautiful book, The Scented Candle Workshop.- How they select new products and brands to stock in their shops.- The challenges of scaling a business.- What’s next for Earl of East. Connect with Earl of Easthttps://www.earlofeast.com/https://www.instagram.com/earlofeast/?hl=enhttps://twitter.com/earlofeasthttps://www.instagram.com/earlofeastlondon BUY Niko and Paul’s Bookhttps://www.earlofeast.com/collections/books-magazines/products/earl-of-east-the-scented-candle-workshopLinks mentioned in this episodehttp://www.annabatchelor.com/http://www.taminehdhondy.com/https://kinto-europe.com/https://fermliving.com/https://www.escuyer.com/https://www.kanalondon.com/https://couriermedia.co/https://www.meanmail.co/https://teressafoglia.com/https://www.thames-sidestudios.co.uk/https://www.webuilt-thiscity.com/http://parker.tokyo/https://mapstores.co.uk/https://uk.allpressespresso.com/ONLINE WHOLESALE COURSE BUNDLEhttp://bit.ly/wholesale-bundleConnect with meWebsite: https://www.smallbusinesscollaborative.co.uk/Instagram: https://www.instagram.com/small_business_collaborative/Work with me 1:1: https://www.smallbusinesscollaborative.co.uk/one-to-one-mentoringApply to be a guest on Let’s Talk Shop https://thereseoertenblad.typeform.com/to/ZPiHVX

In this episode of Let’s talk shop, I chat to Niko Dafkos and Paul Firmin from Earl of East. Earl of East started as a market stall and has grown to be a lifestyle brand that includes 2 permanent shops that host regular workshops plus a pop-up shop. As well as being stocked by over 200 retailers worldwide.Niko and Paul also just released their first book, The Scented Candle Workshop which is published by Kyle Books and you can win a signed copy by sharing where you are tuning in on Instagram and tagging me @small_business_collaborative. For an extra entry, write a review on iTunes and send me a screenshot. The giveaway closes Monday 11th November 2019 at 9 am.In this episode Nike, Paul and I talk about:- How they built their creative business whilst both being in full-time employment until very recently.- How they create a new scent.- How they create a unique community-focused store experience for their customers.- What they learned from writing their beautiful book, The Scented Candle Workshop.- How they select new products and brands to stock in their shops.- The challenges of scaling a business.- What’s next for Earl of East. Connect with Earl of Easthttps://www.earlofeast.com/https://www.instagram.com/earlofeast/?hl=enhttps://twitter.com/earlofeasthttps://www.instagram.com/earlofeastlondon BUY Niko and Paul’s Bookhttps://www.earlofeast.com/collections/books-magazines/products/earl-of-east-the-scented-candle-workshopLinks mentioned in this episodehttp://www.annabatchelor.com/http://www.taminehdhondy.com/https://kinto-europe.com/https://fermliving.com/https://www.escuyer.com/https://www.kanalondon.com/https://couriermedia.co/https://www.meanmail.co/https://teressafoglia.com/https://www.thames-sidestudios.co.uk/https://www.webuilt-thiscity.com/http://parker.tokyo/https://mapstores.co.uk/https://uk.allpressespresso.com/ONLINE WHOLESALE COURSE BUNDLEhttp://bit.ly/wholesale-bundleConnect with meWebsite: https://www.smallbusinesscollaborative.co.uk/Instagram: https://www.instagram.com/small_business_collaborative/Work with me 1:1: https://www.smallbusinesscollaborative.co.uk/one-to-one-mentoringApply to be a guest on Let’s Talk Shop https://thereseoertenblad.typeform.com/to/ZPiHVX

In this episode of Let’s talk shop, I chat to Niko Dafkos and Paul Firmin from Earl of East. Earl of East started as a market stall and has grown to be a lifestyle brand that includes 2 permanent shops that host regular workshops plus a pop-up shop. As well as being stocked by over 200 retailers worldwide.Niko and Paul also just released their first book, The Scented Candle Workshop which is published by Kyle Books and you can win a signed copy by sharing where you are tuning in on Instagram and tagging me @small_business_collaborative. For an extra entry, write a review on iTunes and send me a screenshot. The giveaway closes Monday 11th November 2019 at 9 am.In this episode Nike, Paul and I talk about:- How they built their creative business whilst both being in full-time employment until very recently.- How they create a new scent.- How they create a unique community-focused store experience for their customers.- What they learned from writing their beautiful book, The Scented Candle Workshop.- How they select new products and brands to stock in their shops.- The challenges of scaling a business.- What’s next for Earl of East. Connect with Earl of Easthttps://www.earlofeast.com/https://www.instagram.com/earlofeast/?hl=enhttps://twitter.com/earlofeasthttps://www.instagram.com/earlofeastlondon BUY Niko and Paul’s Bookhttps://www.earlofeast.com/collections/books-magazines/products/earl-of-east-the-scented-candle-workshopLinks mentioned in this episodehttp://www.annabatchelor.com/http://www.taminehdhondy.com/https://kinto-europe.com/https://fermliving.com/https://www.escuyer.com/https://www.kanalondon.com/https://couriermedia.co/https://www.meanmail.co/https://teressafoglia.com/https://www.thames-sidestudios.co.uk/https://www.webuilt-thiscity.com/http://parker.tokyo/https://mapstores.co.uk/https://uk.allpressespresso.com/ONLINE WHOLESALE COURSE BUNDLEhttp://bit.ly/wholesale-bundleConnect with meWebsite: https://www.smallbusinesscollaborative.co.uk/Instagram: https://www.instagram.com/small_business_collaborative/Work with me 1:1: https://www.smallbusinesscollaborative.co.uk/one-to-one-mentoringApply to be a guest on Let’s Talk Shop https://thereseoertenblad.typeform.com/to/ZPiHVX

Affectionately known as the Yummy Brummie (coined by Olive Magazine), Glynn Purnell owns and runs Purnell’s in Birmingham. Winning dozens of awards for his inspired and adventurous cooking, Glynn has remained firmly rooted in his home city and won the Birmingham’s first Michelin star in January 2005 as Head Chef at Jessica’s. Glynn’s first food memory involved baked beans on toast and curry powder! Left in charge of his little brother and sister, he would experiment on them with new combinations and challenged their taste buds. He continues to do this with dishes like poached egg yolk, smoked haddock milk foam and cornflakes on the menu at Purnell’s, cooking which earned him top accolades on BBC’s Great British Menu. Glynn takes old fashioned flavours and brings them up to date with dishes like Royal of Goats Cheese and Pineapple on sticks. The proud owner of three establishments in Birmingham: Purnell’s restaurant opened in 2007 and was awarded a Michelin star in 2009, Ginger’s Bar and Purnell’s Bistro. He started work in kitchens at the age of 14 and spent the following two years at the Metropole Hotel, going every day after school. They took him on as an apprentice and six years later he won the prestigious Salon Culinaire award. Glynn moved to Simpson’s which won a Michelin star while he was a Sous Chef and where he also won other personal awards such as the Academie de Culinaire Francaise Annual Award of Excellence in 1996. He went on to work with Claude Bosi at the 2 Michelin-starred Hibiscus in Ludlow before helping to launch Jessica’s back in Birmingham in 2003. Glynn has taken part in BBC’s The Great British Menu, winning twice and then appearing as a mentor. He has previously featured onThe Great British Food Revival, Pies and Puds with Paul Hollywood and with Mary Berry and Michel Roux Jnr and Tom Kerridge on Food and Drink. Glynn is a regular guest chef on Saturday Kitchen with James Martin and recently appeared on BBC 2’s Extra Slice. Glynn’s book Cracking Yolks and Pig Tales was published by Kyle Books in May 2014. He has leant his knowledge to iconic British department store Harvey Nichols as consultant in 2015 for the launch of their new restaurant concept in Birmingham.

Affectionately known as the Yummy Brummie (coined by Olive Magazine), Glynn Purnell owns and runs Purnell’s in Birmingham. Winning dozens of awards for his inspired and adventurous cooking, Glynn has remained firmly rooted in his home city and won the Birmingham’s first Michelin star in January 2005 as Head Chef at Jessica’s. Glynn’s first food memory involved baked beans on toast and curry powder! Left in charge of his little brother and sister, he would experiment on them with new combinations and challenged their taste buds. He continues to do this with dishes like poached egg yolk, smoked haddock milk foam and cornflakes on the menu at Purnell’s, cooking which earned him top accolades on BBC’s Great British Menu. Glynn takes old fashioned flavours and brings them up to date with dishes like Royal of Goats Cheese and Pineapple on sticks. The proud owner of three establishments in Birmingham: Purnell’s restaurant opened in 2007 and was awarded a Michelin star in 2009, Ginger’s Bar and Purnell’s Bistro. He started work in kitchens at the age of 14 and spent the following two years at the Metropole Hotel, going every day after school. They took him on as an apprentice and six years later he won the prestigious Salon Culinaire award. Glynn moved to Simpson’s which won a Michelin star while he was a Sous Chef and where he also won other personal awards such as the Academie de Culinaire Francaise Annual Award of Excellence in 1996. He went on to work with Claude Bosi at the 2 Michelin-starred Hibiscus in Ludlow before helping to launch Jessica’s back in Birmingham in 2003. Glynn has taken part in BBC’s The Great British Menu, winning twice and then appearing as a mentor. He has previously featured onThe Great British Food Revival, Pies and Puds with Paul Hollywood and with Mary Berry and Michel Roux Jnr and Tom Kerridge on Food and Drink. Glynn is a regular guest chef on Saturday Kitchen with James Martin and recently appeared on BBC 2’s Extra Slice. Glynn’s book Cracking Yolks and Pig Tales was published by Kyle Books in May 2014. He has leant his knowledge to iconic British department store Harvey Nichols as consultant in 2015 for the launch of their new restaurant concept in Birmingham.

On this episode of The Period Party, Nicole interviews Robyn Youkilis, AADP, a Certified Wellness Expert, TV personality, and author. Here's a quick overview of what we're jamming on: How we digest our food is how we digest our livesObsessions with weight, diet, exercise, and even health don’t have to be a part of everyday lifeYour stomach doesn’t have teeth - chewing is the name of the gameFood is love - how to connect with loved ones in ways other than food Robyn Youkilis, AADP is a Certified Wellness Expert, TV personality, and author that The Today Show, People Magazine, Redbook and thousands of women go to when they look in the mirror and ask "What do I do? I can't deal with another diet"! Known for her straightforward yet supportive style, Robyn helps her clients through her health coaching practice Your Healthiest You break free of the craziness of dieting and connect to their inner "sparkle"-their truest and best selves-through no- nonsense action steps. She's been featured by The Cooking Channel, The Wall Street Journal, Health, Men's Fitness, Fitness, The Huffington Post, CBS News, NYLON and more. Robyn lives in New York City and Los Angeles, but her true home is in the kitchen whipping up easy, healthy, and delicious eats.  Robyn's first book, Go with Your Gut: The Insider's Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes published by Kyle Books is now available everywhere books are sold. Learn more here!

Does olive oil these days still taste as good as it did in decades past? That’s one of the topics Rawia Bishara and I discuss on the occasion of the publication of her cookbook Olives, Lemons and Za’atar: The Best Middle Eastern Home Cooking (Kyle Books, 2014). Ms. Bishara is the owner of the beloved Bay Ridge, Brooklyn restaurant Tanoreen. She grew up as part of a Palestinian-Arab family in Nazareth, southern Galilee. As we talk, she recalls the fruity olive oil of her youth, made by relatives, and wonders if it has lost something — but we also discuss the way New York has influenced her evolving homespun Middle Eastern fare, and the book which features dishes like Spice Rubbed Braised Lamb Shank marinated in ginger and rose buds, and Egyptian Rice with Lamb and Pine Nut. Is there a better reason to open a restaurant than that you have a story you yearn to tell through food? Rawia means storyteller. Listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kate Bradbury is well known to UK gardeners from her contributions to Gardeners' Question Time and as the former editor of Gardeners' World magazine. Her new book, The Wildlife Gardener, is available from Kyle Books - http://www.kylebooks.com/display.asp?ISB=%229780857831576%22 Kate gave a talk in May 2013 at Sharpham House, near Totnes in South Devon at an event organised by Friends of the Bees and PUPA and co-sponsored by the Royal Entomological Society.

Darina Allen is an Irish chef, food writer, TV personality, and founder of the Ballymaloe Cookery School in Schanagarry, County Cork, Ireland. In this week’s episode of A Taste of the Past, Darina explains the current state of Irish food and culture in our society today, bringing us back to the history of Irish culture from the beginning. Darina also talks about founding the Ballymaloe Cookery School, the only cookery school in the world located in the middle of its own 100-acre organic farm. As a result, the school is completely self-sufficient, and people can come for a simple afternoon cooking class, or a full course designed to take the amateur cook further in his or her studies. Hear about Darina’s book, Irish Traditional Cooking (published by Kyle Books), and how she hopes to reconnect us with the cooking skills that have been forgotten for generations. This program has been sponsored by Bonnie Plants. “Its not just about economics, it’s about the whole quality life – an appreciation for the quality of life.” [16:50] “We need to be able to cook, to sit down around the table again.” [23:10] — Darina Allen on A Taste of the Past