SKIING fanatics overwhelmed by choice, or simply seeking the most perfect snow spot to practice their snowboarding skills; or party animals craving the best apres ski need fear not, The Great Skiing and Snowboarding Guide 2006 has just been published.

This Cadogan Guide written by husband and wife team, Peter and Felice Hardy gives an accuarate account of the world's best skiing resorts.

It criticises where necessary and praises the best of the best but according to Peter and Felice though, there aren't any bad ski resorts; 'just some that are better than others' - confirming that they are true addicts of the sport.

Did you know that there are 6,000 ski resorts in 75 countries - no? Well not to worry anyway because this ski bible makes chosing for your ability, budget and desires easier.

The Great Skiing and Snowboarding guide, priced £15.99p, is heavily opinionated: "If we like or dislike a resort for any particular reason, we consider that it is our duty to say so. This is not a policy that pleases every resort director around the world who is used to reading only sugared brochure-style praise. You may not always agree with our opinions, but they do provide a yardstick from which to make your own personal judgement," says the authors.

It's packed from front to cover with user-friendly information on everything from slope altitude to eating out at ski resorts in Andorra to Aspen and even Nevada.

Readers will find every phone number of every ski school, hotel and restaurant mentioned coupled with website addresses to ease making reservations and research.

Full colour piste maps of the major resorts will aid ski holiday selection while a comprehensive A-Z of other recommended world resorts ensures you miss out on nowhere!

There is also a full directory of over 200 tour operators with details of the destinations they cover, as well as useful contact information for everything from tourist offices to travel insurance.

And because this book is internationally recognised by leading skiing experts, you can trust its content.

By Emma Deighan