AUSTRALIAN EDITION AU book
READINGS
ÉDITION FRANÇAISE Édition Française
AMAZON

The first What Katie Ate Cookbook officially went on sale as of 26th September 2012. For Australian and New Zealand buyers the title of the book is: What Katie Ate ~ Recipes and other Bits and Bobs. It is a hardback, cloth-bound book containing 304 pages and 107 recipes. All measurement are metric (grams). The cover features a tin of raspberry friands.

For American and Canadian buyers the title of the book is: What Katie Ate ~ Recipes and other Bits and Pieces.  It too is a hardback, cloth-bound book containing 304 pages and 107 recipes. All measurement are imperial (ounces) and cups. The cover features an apple and blueberry ginger pie.

For French buyers the title of the book is: Quand Katie cuisine: Recettes et autres petits secrets. Again a hardback, cloth-bound book containing 304 pages and 107 recipes. All measurement are metric (grams). The cover features a tin of raspberry friands.

For U.K. and Irish buyers the title of the book is: What Katie Ate ~ Recipes and other Bits and Bobs. It is a hardback, cloth-bound book containing 304 pages and 107 recipes. All measurement are metric (grams). The cover features a tin of raspberry friands.

Please note ~ 6 minor corrections to book. Listed here.

PUBLICITY RELATED MATTERS
For all publicity related matters please see here for contact details.

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EDITORIAL REVIEWS

“The foodie/photographer pairing in the blog world is a common one, but no one does it better than Katie Quinn Davies.”
Goop

“When I first saw Katie Quinn Davies’s work, I nearly fell off my chair because I had never seen photos so staggeringly gorgeous, delightfully gritty, and full of things you want to immediately cook. She’s a constant source of inspiration. This book belongs in your kitchen with you.”
Deb Perelman, author of The Smitten Kitchen Cookbook

“Naturally lit images of food that seem tactile, real, and honest.”
Martha Stewart Living

“It’s simply to die for.”
Babble.com

Mini beef-and-bacon Aussie meat pies, with a shortbread crust, rescue a maligned working-class foodstuff from the larder of cliché; easy chocolate cake is indeed easy (even for a non-baker like me), and moist, and very tasty..”
Coleman Andrew ~ The Wall Street Journal