Food Catalogue 2016

Transcription

Food Catalogue 2016

GRUB STREET
4 Rainham Close
London SW11 6SS
0207 924 3966
www.grubstreet.co.uk
GRUB STREET
Food & Wine
2016/2017
february 2016
GRUB STREET
NEW BOOKS & STOCKLIST
JANUARY 2016–JANUary 2017
The Book of Latin
American Cooking
Elisabeth Lambert Ortiz
CONTENTS
New Books
Illustrated Bestselling Backlist
Ordering and Web Site Information
1
14
32
Denotes ebook available
The Book of Latin American Cooking is an exotic, exciting and uncomplicated
cookbook that comes with a fascinating culinary introduction
and notes on all the essential ingredients. With a sudden rash of
Latin American restaurants opening in London and other major
cities, such as Ceviche and Lima and the chain of Las Iguanas,
the British are at last getting to grips with the cooking of Latin
America; a sophisticated cuisine that is as old and as complex
as any in the world.
First published in 1969 and written by one of the first ‘scholar
cooks’, The Book of Latin American Cooking is regarded as a classic and one
of only a handful of books to examine this much underappreciated
cuisine. The collision of civilisations that occurred after the
Spanish conquest, and the adoption by the colonisers of so many
new foods such as the chilli and the pepper, the tomato, the
potato, chocolate, French beans and avocados, down to the very
staple, maize, means that Latin American cookery is a hybrid of
infinite and unique combinations.
Elisabeth Lambert Ortiz was the very first writer to encourage
British and American enthusiasm for the food of Latin America
and the Caribbean. Ortiz introduces the reader to the subtle
marriages of texture and flavour which distinguish the cooking
of South America from Peru to Chile.
She was one of the leading cookbook authors of her
generation and wrote numerous cookery books including The New
Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a
culinary anthropologist and food historian, principal consultant for
the Time Life Foods of the World series, as well as a regular contributor
to Gourmet magazine. She died in New York in 2003 aged 88.
£25
ISBN: 978-1-910690-10-9
Hardback, 246 x 189mm
368 pages
Full colour throughout
New Full Colour Edition
‘One of the five most knowledgeable
and digestible cookbooks…’
Time Magazine
to sign up for our new email newsletter, contact [email protected]
5
april 2016
april 2016
Is there a nutmeg in
the house?
Elizabeth David
Cuisine Niçoise
Jacques Médecin
recipes from a mediterranean kitchen
Compiled by Jill Norman
£14.99 / $29.95 (US/CAN)
ISBN: 978-1-910690-20-8
336 pages
This anthology of Elizabeth David’s work, originally published in
hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine.
It again contains a selection of her journalistic and occasional
work from four decades. Much of it she had chosen herself for
reprinting in this more accessible form. In addition there is a
considerable amount of unpublished material found in her own
files, or contributed by friends to whom she had given recipes,
or to whom she had sent letters, either with notes in answer to
queries or giving details of current research.
None of the material here appears in any of her other nine
books. The emphasis throughout is on the practical aspects of
cooking and eating, and the book contains over 150 recipes.
These stem from many different countries, but they all have
Elizabeth David’s unmistakable personal touch – a Mediterranean
tomato consommé or a typically English raspberry ice cream.
Little-known articles on her many and varied likes and dislikes
complete a unique picture of what for so long made her the most
influential cookery writer in the English language.
Her work is always immensely readable, elegant and witty,
and she has a wonderful ability to share her sense of season
and place, her passionate interest in food, its history, its myriad
styles and its role in society. There is much here to enjoy both
for dedicated Elizabeth David fans and for those who are new
to her writing.
Other Elizabeth David titles available
in hardback from Grub Street
Nice may conjure up the very essence of sophisticated chic – The
Promenade des Anglais, the Hotel Negresco and the casinos –
but its culinary traditions are all about simplicity, perhaps best
expressed by an old Nicoise saying: ‘fish are born in water and
die in oil’.
Niçoise cuisine is the food of the Mediterranean. It is not
only a delight to the palate, but is known to have many health
benefits. Its recipes are in tune with the natural cycle of the year
using in-season fruits, herbs and vegetables, as well as plenty of
fish. But the majority of the recipes are merely guides – unless
you are baking – offering a relaxed flexibility with ingredients and
seasonings suited to cooks of all levels of experience. The Niçoise pantry is stocked with the best quality extra
virgin olive oil, sea salt, fresh garlic and pots of aromatic herbs
such as rosemary, thyme, and basil.
This, Jacques Médecin’s legendary book, first published in
1972 and now reissued for the first time in hardback offers an
infectiously enthusiastic guide to the cookery of his city.
As well as explaining how to make genuine salade niçoise (that
most betrayed of Niçois dishes) he lures the reader into the
wonderful enticing world of tians, panisses, socca, and ganses. While not
everyone will be able to dine alfresco under an olive tree, the way
they do in Nice, this classic cookbook will at least allow you to
recreate the city’s best-loved dishes.
£14.99 / $29.95 (US/CAN)
ISBN: 978-1-910690-16-1
236 pages
‘the return of Cuisine Niçoise is
welcome.’
The Independent
‘Cuisine Nicoise is one of the most delightful cookbooks I’ve read in a long
while...it is like the distilled essence
of the Mediterranean, fresh with
basil, lemons, red millet, pine nuts,
garlic, saffron and olive oil.’
Bee Wilson, The Times
‘This posthumous collection of essays reminds us not
only what an intelligent writer she was – one of the finest
ever composers of long sentences – but also how sharp
in every sense. This book is a taste of lemon after a diet
of sugarplums.’
Bee Wilson, New Statesman
6
7
april 2016
may 2016
VEGETARIANISM
A HISTORY
Colin Spencer
COOK’S ENCYCLOPAEDIA
Tom Stobart
selected as one of the greatest
cookbooks of all time by waitrose food
illustrated
£15.00 / $29.95 (US/CAN)
ISBN: 978-1-910690-21-5
Paperback, 234 x 156mm
400 pages
‘A history of religion and diet...totally
absorbing and fascinating.’
The Telegraph
‘...admirably constructed, packed with
eccentricities and affords a rattling
good read.’
Scotland on Sunday
Other books by Colin Spencer
published by Grub Street
8
Though the word ‘vegetarianism’ was not coined until the midnineteenth century, the vegetarian diet has been around as long
as man has. Vegetarians have included in their number: heretics,
humanists, Hindus, Christian fundamentalists, radicals, agnostics,
philosophers, founders of religion and even an Emperor. Not
surprisingly vegetarians have often been discriminated against –
sometimes tortured, even killed – for their beliefs. So the history
of vegetarianism is also a history of dissidence and revolt.
Colin Spencer’s comprehensive book, reissued in paperback
for the first time in fifteen years explores the psychology of
abstention from flesh and attempts to discover why omnivorous
humans at times voluntarily abstain from an available food. The
result is a thorough work of scholarship, entertaining in places,
horrifying in others. The breadth of Spencer’s research is quite
outstanding and makes for a truly erudite read. He begins in
pre-history and ends in the present day.
Colin Spencer is one of the country’s leading food historians
but his prolific output has not been limited to this field alone. He
has written nine novels, a dozen cookery books, has had six plays
produced, as well as writing for television and film and was food
columnist for The Guardian for thirteen years.
Here in almost 500 pages is a descriptive compendium of
just about everything we eat and how we cook it. Arranged
alphabetically from Abalone to Zampone, the majority of entries
in the book deal with the ingredients and processes used in
cooking. Tom Stobart says in his Introduction ‘Ingredients are
the fundamentals of cookery and every cook who hopes to excel
should know about them...’ Likewise with methods and science
in the kitchen, Stobart explains all the common processes from
bottling, brewing, brining, curing, smoking and vacuuming.
Hundreds of ingredients are described, with English and
foreign synonyms and scientific names; recipes are given in many
cases to illustrate the use of the foodstuff in question. Cooking
processes are explained in great and illuminating detail. The aim
is both to entertain and to instruct — in particular, to give a sense
of the essence and individuality of each ingredient. Tom Stobart
travelled widely, both as an explorer and a film maker, and his
book is informed by an eye for telling details.
Many fans say they would be lost without this book, which
segues effortlessly between exhaustive reference work and handy
recipe book, and back again. It explains the world of the kitchen,
whether you’re a beginner or an old hand, revealing the facts
behind foods, equipment and techniques. Stobart describes how
baking powder works, for instance, the temperature at which
bacteria grow, and how to make your own tomato ketchup, so
every time you dip into this book, you’ll be better equipped to
return to the stove.
£14.99 / $29.95 (US/CAN)
ISBN: 978-1-910690-09-3
464 pages
Two colour throughout
’A MUST, comprehensive, well-organized
and well-written…
This is a serious and important work
of reference, but it is also extremely
readable. Those who acquire it will find
themselves dipping into it constantly
and that it affords them as much
pleasure as instruction.’
Alan Davidson, author of The
Oxford Companion to Food
9
may 2016
june 2016
VEGgie fast food
Clarissa & Florian Sehn
THE YOGURT
COOKBOOK
Arto der Haroutunian
£12.00 / $24.95 (US/CAN)
ISBN: 978-1-910690-18-5
192 pages
Four colour throughout
Other Vegetarian & Vegan titles
available from Grub Street
10
Are you under the impression that vegetarians can’t have
fast food? On the contrary! This exciting new cookbook offers
more than 80 quick and easy veggie recipes – from Manchego
quesadillas and TexMex burgers to tomato-cinnamon fries and
No Tuna Sandwich. This is the book of vegetarian food for those
in a hurry, and the handy ‘vegan traffic light’ indicators – red for
vegetarian; yellow for vegan adaptation and green for vegan —
make it easy to find vegan options just as quickly.
The authors Clarissa and Florian Sehn discovered their
love of vegetarian and vegan cuisine together. Soon, however,
they ran out of creative ideas – they needed a new recipe book.
So they decided to develop recipes themselves and this is the
result. Their first cookbook is dedicated to vegetarian fast food,
which they consider has always received short shrift – until now.
By the internationally acclaimed author Arto der Haroutunian,
The Yogurt Cookbook is re-issued in a glorious four-colour edition with
mouth-watering photographs, offering over 200 recipes ranging
from hearty peasant fare to elegant, light dishes. The Armenianborn author expands yogurt beyond the narrow limitations of
breakfasts, desserts and dips incorporating it into an impressive
array of recipes.
A genuine contribution to culinary literature, this
indispensable guide will take its readers on a voyage of discovery
that will inspire yogurt lovers to new gastronomic heights as
well as create a whole new following for this guardian of good
health. The author is truly an expert on the subject. He tells
us the history of yogurt, how to make it and how it is easily
used in all kinds of delicious recipes. Yogurt is consumed in a
variety of ways in many cultures throughout the world. Several
cultures use yogurt in sauces or as an ingredient to add a little
zest to their favourite dishes. The recipes are splendid, from
the subtle flavours of Middle Eastern dishes to the spiciness of
Indian and other European foods. In the appetizers there are so
many delicious dishes it would be hard to begin to list them all,
ranging from dips to yogurt cheese. There are fragrant soups,
wonderful salads, and interesting egg dishes. There are recipes
for fish, poultry, meat, pasta, and vegetables. There are sauces,
from salad dressings to a yogurt sauce. There is even a section
on bread, pancakes and fritters.
The Yogurt Cookbook by Arto der Haroutunian is the ultimate yogurt
recipe cookbook and the perfect complement to your yogurt
maker. If you love yogurt, this is a book for you. If you don’t care
for it, this book will convert you.
£18.99
ISBN 978-1-910690-19-2
300 pages
Other books by Arto der Haroutunian
published by Grub Street
11
august 2016
august 2016
Quivering Desserts
& other puddings
Marie Holm
the gaza kitchen
Laila El-Haddad &
Maggie Schmitt
Foreword by Anthony Bourdain
a palestinian culinary journey
Creamy Puddings are back on the table!
£16.99 / $34.95 (US/CAN)
ISBN: 978-1-910690-27-7
240 x 170mm
160 pages
12
Have you ever tasted a real homemade custard pudding? And no,
we don’t mean the one that comes from a packet, but a beautiful,
trembling cream dessert made the old fashioned way with eggs,
sugar, milk and cream.
In Quivering Desserts & Other Puddings you will find recipes for both
classic puddings such as vanilla, almond, chocolate and wonderful
contemporary versions such as salted caramel pudding with
caramel popcorn and white chocolate pudding with jasmine tea.
And much, much more.
Sounds difficult? It is not. A real pudding just requires a little
time at the stove and some hours in the refrigerator.
And the reward — a quivering cream artwork that makes
children quiver and adults sigh.
The Gaza Kitchen is a richly illustrated cookbook that explores the
distinctive cuisine and food heritage of the area known as The
Gaza Strip which stands along the Mediterranean Sea and the
Sinai Desert, between the Levant and North Africa, between the
Arab world and Europe. Accordingly, its food speaks of all these
influences.
But this is not simply a recipe book, though it contains
some wonderful recipes, it is a book about the food of Gaza and
the origins of that food, taking readers inside the traditions and
cultures of an ancient land. In an area even as small as the Gaza
Strip, there’s such a wide range of differences in the cuisine. Along
the 25-mile Mediterranean coastline, dishes such as sayadiyya abus
hasira, sea bass spiced with cinnamon, nutmeg and cardamom, are
full of seafood, while villages inland tend to rely on dishes that
are enriched with spices and grains: Sumagiyya, a sumac-infused
stew, is a typical dish from Gaza City, while roasted watermelon
salad is a speciality of the southern towns and for vegetarians,
so many of the recipes are delicious, protein-rich, and complex.
What makes Gazan food distinct is that it contains more chilli,
and dill, and has more peppery, herby, lemony flavours than other
Middle Eastern cuisines.
This remarkable book has earned praise from food luminaries
including Claudia Roden and Anthony Bourdain, and it was
honoured in the Arab category of the 2013 Gourmand Cookbook
Awards, announced at the Paris Cookbook Fair.
This is not just a book about cooking but also about a people’s
way of life.
£25.00
ISBN 978-1-910690-28-4
240 x 170
288 pages
‘An important book on an egregiously
underappreciated, under-reported
area of gastronomy….’
Anthony Bourdain
13
august 2016
september 2016
El Celler de Can Roca
Joan, Josep and Jordi Roca
redux edition
£30 / $59.95 (US/CAN)
ISBN: 978-1-910690-29-1
480 pages
Other chef books
El Celler de Can Roca is the three-Michelin starred Catalan restaurant in
Spain which was opened in 1986 by the Roca brothers, Joan, Josep
and Jordi. In 2015, it was once again named the best restaurant
in the world by the Restaurant magazine. The Times restaurant critic A.
A. Gill compared the restaurant to the former El Bulli, which was
once ranked as the number one in the world, saying that it was
an ‘outstanding kitchen, and part of the great confident wave of
new Spanish food that is complex, technically exhausting, aware
of the landscape, history and politics’.
The first edition of El Celler de Can Roca The Book was published
in Spanish in a giant format weighing an incredible 5 kilos
and retailing at 90 euros. This new smaller, redux edition is
appearing in English for the first time. An amazing book, this is
the definitive work about El Celler de Can Roca. Fully illustrated
in colour throughout it gathers the thoughts of writer Josep Maria
Fonalleras in ‘A day at El Celler’.
Here are the history, philosophy, techniques, values, sources
of inspiration, creative processes, of this band of extraordinary
chefs with over 90 detailed recipes, and a collection of the
240 most outstanding dishes from the 25-year history of this
magnificent restaurant. An open door to the secrets of El Celler de
Can Roca, revealed in 16 chapters and organised according to the
sources of inspiration that nurture the Roca brothers: Tradition,
Memory, Academia, Product, Landscape, Wine, Chromatism,
Sweet, Transversal Creation, Perfume, Innovation, Poetry,
Freedom, Boldness, Magic, Sense of Humour.
Cooking Like Mummyji
Vicky Bhogal
real british asian cooking
Cooking Like Mummyji was first published to great acclaim and garnered
thousands of loyal fans in 2003 but has been unavailable for
almost 10 years. It won the Jeremy Round Award for Best First
Book at the Guild of Food Writers Awards and was short-listed
for Best Book at the Glenfiddich Awards.
Now back in a fully revised, redesigned edition with newly
commissioned photography, the author reveals in over 100 recipes
the secrets of British Asian food. These are the recipes from
her family and friends; Indian cooking but adapted using British
ingredients. Vicky says ‘our home food is much simpler than
the food you find in Indian restaurants. We use very few spices.
The same ingredients are generally used for everything but,
like musical notes, can be combined in many different ways to
creat beautiful melodies.’ Many of the names of her dishes will
be familiar to afficianados of high-street Indian restaurants but
Vicky’s versions are healthier, with fresher, more vivid flavours.
Vicky Bhogal was born in the Midlands to Sikh parents.
She emerged onto the food scene at 25 years old with her first
cookbook, the bestselling Cooking Like Mummyji, a love letter to the
Punjabi Indian food she was brought up on. She went on to create
her own authentic chilled foods range, ‘Just Like Mummyji’s’
exclusively for Tesco 2004-2007, becoming a £3.2m brand within 6
months and winning her a Grocer Award in 2006 and short-listing
for Entrepreneur of the Year Award at the Asian Jewel Awards
2006. Find out more about her at www.vickybhogal.com
£25 / $49.95 (US/CAN)
ISBN 978-1-910690-30-7
246 x 189
224 pages
‘An enchanting book, suffused with
charm, wit and the kind of fresh, light
recipes that can dazzle a dinner party
or make a perfect supper for one. I defy
anyone to read her recipes for Coconut
Fish Dream or Pomegranate Rubies with
Lime and not dash for the spice rack.’
Red Magazine
‘Mix a pinch of Nigella with a teaspoon
of Bollywood and you get the glamorous
Vicky Bhogal, who will change your
perception of Indian cuisine forever.’
You Magazine, The Mail on Sunday
‘One of the brightest new talents in the
cookery world.’
BBC Good Food Magazine
‘A book in which we not only show what we do, but explain how
and why we do it.’ Joan, Josep and Jordi Roca
14
15
october 2016
october 2016
The Five Seasons
Kitchen
Pierre Gagnaire
vegan chocoholic
Philip Hochuli
cakes, cookies, pies, desserts
and quick sweet snacks
£25 / $49.95 (US/CAN)
ISBN: 978-1-910690-31-4
216 pages
16
In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast
two and three Michelin stars, was voted ‘Best Chef in the World’ by
his peers and 2016 sees him mark 50 dazzlingly creative and
successful years in the kitchen.
To celebrate this outstanding career Grub Street is delighted
to be publishing his new title La Cuisine des 5 Saisons in English. wThis
beautiful book is about his recipes and his work as a chef and for
the first time makes his dishes accessible for home cooks. Why is it called Five Seasons? Because for chef Gagnaire there
are five not four seasons; Spring, he says must be divided into two
seasons because you don’t have the same produce in March as in
June. Thus the recipes in this book follow the rhythm of the seasons
and their bounty. In each chapter there are six menus with starter,
main dish and dessert. The recipes come from Pierre’s culinary’s
repertory and these are the recipes which made him famous.
Through the recipes one can see the strong worldwide influence
in his cuisine, cooking with every kind of ingredient. His eponymous restaurant in Paris specialises in modern
French cuisine, and has garnered three Michelin stars. He has
become an iconoclastic chef at the forefront of the fusion cuisine
movement by introducing jarring juxtapositions of flavours, tastes,
textures, and ingredients. On his website he gives his mission
statement as ‘facing tomorrow but respectful of yesterday’. Gagnaire
is also Head Chef of Sketch in London. In 2005 both restaurants
were ranked in the S.Pellegrino World’s 50 Best Restaurants, with
Pierre Gagnaire ranking third for three consecutive years (2006,
2007, and 2008). In December 2009, Gagnaire made his United
States debut with Twist in Las Vegas, which has since received
great critical praise. He now also has restaurants in Hong Kong,
Seoul, Dubai, Tokyo, Berlin, and Moscow.
This book offers uncomplicated recipes for delicious desserts,
pies, and cookies and shows how chocolate can be used in a
multitude of dishes.
After the introduction which lists which ingredients you
need to make chocolate, it explains how chocolate is produced
and processed correctly. Then follow the recipes where you will
find cookies, cupcakes, and brownies, and a separate chapter
on cakes, pies and cheesecakes including chocolate spreads
and vegan Nutella (heavenly). There is also a great chapter
for chocoholics with marzipan chocolate bars and a chocolate
foccacia with rosemary and sea salt.
For each recipe there are icons that tell at a glance whether
the recipe is gluten-free, sugar-free or soy-free. This is very useful
for quick reference, especially when you have guests who have
allergies and intolerances. They also have information on the
level of difficulty and time required to facilitate painless planning.
The recipes use tasty and inexpensive ingredients which can be
found in almost any supermarket and are very easy to prepare!
Philip Hochuli is considered the rising star of the vegan
cooking scene in Switzerland. He gives cooking classes, makes
cookery shows, advises restaurants and has a strong presence
in print media, radio and TV. He has succeeded in promoting the
positive qualities of vegan cuisine in a remarkably straightforward
manner, and how it can deliver culinary delights. He relies on
simple, fast recipes using ingredients that you can get in any
supermarket.
£15.99 / $29.95 (US/CAN)
ISBN: 978-1-910690-32-1
128 pages
17
recent reprints
bestselling backlist
recent reprints
Elizabeth David Classics
mediterranean food,
french country cooking,
summer cooking
Elizabeth David
672 pages
198 x 129mm
ISBN 978-1-902304-27-4
£16.99 • hb
English Bread and Yeast Cookery
Elizabeth David
624 pages
198 x 129mm
ISBN 978-1-906502-87-4
£14.99 • hb
14
French Provincial Cooking
Elizabeth David
528 pages • 198 x 129mm
line drawings
ISBN 978-1-904943-71-6
£14.99 • hb
Spices, Salt & Aromatics in
the English Kitchen
Elizabeth David
280 pages
198 x 129mm
ISBN 978-1-902304-66-3
£12.99 • hb
French Country Cooking
Elizabeth David
Summer Cooking
Elizabeth David
208 pages • 198 x 129mm
line drawings
ISBN 978-1-908117-05-2
£12.00 • hb
234 pages
198 x 129mm
ISBN 978-1-908117-04-5
£12.00 • hb
An Omelette and a Glass of Wine
Elizabeth David
South Wind Through the Kitchen
The Best of Elizabeth David
320 pages
198 x 129mm
ISBN 978-1-906502-35-5
£14.99 • hb
400 pages
198 x 129mm
ISBN 978-1-906502-90-4
£14.99 • hb
19
The Mushroom Feast
Jane Grigson
348 pages
198 x 129mm
line drawings
ISBN 978-1-904943-89-1
£12.99 • hb
Good Things
Jane Grigson
326 pages
198 x 129mm
ISBN 978-1-904943-87-7
£14.99 • hb
Picnics and other
outdoor feasts
Claudia Roden
336 pages
210 x 135mm
line drawings
ISBN 978-1-908117-44-1
£14.99 • hb
Particular Delights
Charcuterie and French
Pork Cookery
Jane Grigson
320 pages
198 x 129mm
line drawings
ISBN 978-1-902304-88-5
£14.99 • hb
The Best of Jane Grigson
Introduction by Elizabeth David
Jane Grigson
464 pages
210 x 135mm
ISBN 978-1-909808-28-7
£20.00 • hb
The Perfect Pickle Book
David Mabey & David Collison
160 pages • 234 x 156mm
ISBN 978-1-904943-72-3
£8.99 • pb
The Basic Basics Home Freezing
Handbook
Carol Bowen
160 pages • 234 x 153mm
ISBN 978-1-898697-62-6
line illustrations
£7.99 • pb
160 pages • 234 x 153mm
ISBN 978-1-904010-11-1
line illustrations
£7.99 • pb
240 pages
198 x 129mm
ISBN 978-1-909166-23-3
£14.99 • hb
The Basic Basics Aga Handbook
Carol Bowen
Nathalie Hambro
208 pages
198 x 129mm
ISBN 978-1-908117-39-7
£12.99 • hb
200 pages
198 x 129mm
line drawings by the author
ISBN 978-1-908117-18-2
£14.00 • hb
The Basic Basics
How To Cook From A-Z
Janet Macdonald
160 pages • 234 x 153mm
ISBN 978-1-898697-98-5
line illustrations
£7.99 • pb
The Basic Basics Jams, Preserves
and Chutneys Handbook
Marguerite Patten
192 pages • 234 x 153mm
ISBN 978-1-902304-72-4
£7.99 • pb
The Basic Basics Soups Handbook
Marguerite Patten
The Basic Basics
Baking Handbook
Marguerite Patten
English Puddings
Sweet & Savoury
Mary Norwak
Round the World in Eighty
Dishes
Lesley Blanch
cooking for all the senses
16
192 pages • 234 x 153mm
ISBN 978-1-904943-24-2
£7.99 • pb
208 pages • 234 x 153mm
ISBN 978-1-904010-19-7
£8.99 • pb
The Basic Basics Pressure
Cooker Cookbook
Marguerite Patten
160 pages • 234 x 153mm
ISBN 978-1-906502-62-1
£8.99 • pb
The Basic Basics Combination &
Microwave Handbook
Carol Bowen
160 pages • 234 x 156mm
line drawings •
ISBN 978-1-909808-07-2
£8.99 • pb
17
The Everyday Diabetic Cookbook
The Everyday Wheat-Free and
Gluten-Free Cookbook
Michelle Berriedale-Johnson
published with diabetes uk
224 pages • 248 x 175mm
ISBN 978-1-898697-90-9
12pp of colour
£10.99 • pb
224 pages • 248 x 175mm
ISBN 978-1-898697-25-1
12pp of colour
£10.99 • pb
The Everyday Dairy-Free
Cookbook
Miller Rogers & Emily White
Cooking Gluten, Wheat and
Dairy Free
224 pages • 248 x 175mm
ISBN 978-1-902304-73-1
12pp of colour
£12.99 • pb
Stella Bowling
216 pages • 240 x 170mm
ISBN 978-1-906502-92-8
full colour throughout
£14.99 • pb
Learn to Cook Wheat, Gluten
and Dairy Free
Antoinette Savill
The Big Wheat and Gluten Free
Cookbook
Jody Vassallo
224 pages • 240 x 170mm
ISBN: 978-1-906502-50-8
£14.99 • pb
128 pages • 297x 230mm
ISBN 978-1-904943-67-9
£12.99 • pb with flaps
Diabetic Cooking for One
and Two
Deliciously Wheat, Gluten & Dairy
Free
Antoinette Savill
192 pages • 240 x 170mm
ISBN 978-1-908117-20-5
£14.99 • pb
192 pages • 240 x 170mm
ISBN 978-1-910-11-6
£14.99 • pb
Vegan with a Vengeance
Isa Chandra Moskowitz
Vegan Bible
Marie Laforêt
272 pages • 240 x 170mm
two colour throughout
ISBN 978-1-904943-66-2
£9.99 • pb
324 pages • 260 x 190mm
ISBN 978-1-910690-07-9
£25.00 • hb
Divine Vegan Desserts
Lisa Fabry
Veggie Burgers every which way
Plus Toppings, Sides, Buns & more
Lukas Volger
144 pages • 210 x 135mm
ISBN 978-1-908117-29-8
£12.99 • pb
The Greens Cookbook
Extraordinary Vegetarian
Cuisine
Deborah Madison
416 pages • 236 x 189mm
ISBN 978-1-906502-58-4
£12.99 • pb
Eat Smart Eat Raw
Kate Magic
160 pages • 240 x 170mm
ISBN 978-1-909166-06-6
£14.99 • pb
180 pages • 210 x 175mm
ISBN 978-1-908117-19-9
£9.99 • pb
Raw Snacks
Caroline Fibaek
160 pages • 240 x 170mm
ISBN 978-1-909808-05-8
£12.99 • pb
Raw Cakes
Caroline Fibaek
160 pages • 240 x 170mm
ISBN 978-1-909808-16-4
£12.99 • pb
Raw Living
Kate Magic
160 pages • 240 x 170mm
ISBN 978-1-904943-74-7
£10.99 • pb
18
19
Classic Vegetarian Cookery
over 250 recipes from around the
world
Vegetarian Dishes from the
Middle East
The Big Red Book of Tomatoes
Lindsey Bareham
recipes
Janet MacDonald
20
Pumpkins and Squashes
over 100 sweet & savoury seasonal
288 pages
240 x 170mm
ISBN 978-1-908117-01-4
£14.99 • hb
288 pages
240 x 170mm
ISBN 978-1-902304-81-6
£14.99 • hb
Verdura
Vegetables Italian Style
Viana La Place
sensational seasonal
Vegetable Heaven
v
egetarian recipes
Catherine Mason
176 pages
246 x 189mm
ISBN 978-1-908117-16-8
£12.99 • pb
Century of British Cooking
Marguerite Patten
336 pages
240 x 185mm
ISBN 978-910690-05-5
£15.00 • hb
234 pages
236 x 189mm
ISBN 978-1-908117-12-0
£15.99 • pb
Marguerite Patten’s Best
British Dishes
Marguerite Patten
320 pages
244 x 192mm
ISBN 978-1-906502-78-2
£12.99 • pb
224 pages
234 x 189mm
Four colour illustrations
throughout
ISBN 978-1-904943-53-2
£12.99 • pb
Vitally Vegetarian
Tina Scheftelowitz &
Christine Nielsen
Vegetarian Cooking
Step by Step
Lena Tritto
The Taste of Belgium
Four Seasons Cookery Book
Ruth Van Waerebeek
foreword by delia smith
236 pages
250 x 246mm
ISBN 978-1-910690-04-8
£14.99 • pb
224 pages
240 x 195mm
ISBN 978-1-910690-03-1
£14.99 • pb
320 pages
246 x 185mm
ISBN 978-1-909808-18-8
£25.00 • hb
366 pages
246 x 185mm
ISBN 978-1-906502-89-8
£14.99 • pb
Margaret Costa
364 pages
246 x 185mm
four colour line illustrations
ISBN 978-1-909166-14-1
£14.99 • pb
21
Catalan Cuisine
Colman Andrews
Flavours of Greece
Rosemary Barron
352 pages • 234 x 156mm
ISBN 978-1-898697-76-3
£14.99 • pb
384 pages • 246 x 185mm
ISBN 978-1-906502-60-7
£18.99 • hb
The Taste of Portugal
Edite Vieira
Lebanese Cuisine
Anissa Helou
240 pages • 246 x 189mm
ISBN 978-1-908117-40-3
£20.00 • hb
256 pages • 234 x 156mm
12pp colour
ISBN 978-1-906502-18-8
£12.99 • pb
Classic Indian
Vegetarian Cookery
Julie Sahni
480 pages • 234 x 156mm
line drawings throughout
ISBN 978-1-904010-57-9
£14.99 • pb
Classic Indian Cookery
Julie Sahni
Moroccan Cuisine
Paula Wolfert
288 pages
234 x 156mm
ISBN 978-1-904010-90-6
£10.99 • pb
Middle Eastern Cookery
384 pages
240 x 170mm
ISBN 978-1-906502-94-2
£12.99 • pb
366 pages • 265 x 215mm
ISBN 978-1-908117-38-0
£25.00 • hb
22
384 pages
240 x 170mm
ISBN 978-1-908117-30-4
£12.99 • pb
The Dal Cookbook
Krishna Dutta
144 pages
240 x 170mm
ISBN 978-1-909166-05-9
£16.99 • hb
560 pages • 234 x 156mm
line drawings throughout
ISBN 978-1-904010-68-5
£14.99 • pb
A Turkish Cookbook
The Turkish Cookbook
Regional recipes and stories
Nur Ilkin and Sheilah Kaufman
North African Cookery
The Legendary Cuisine of Persia
Margaret Shaida
352 pages • 234 x 156mm
8pp of colour
ISBN 978-1-902304-60-1
£14.99 • pb
160 pages
240 x 170mm
ISBN 978-1-909808-24-9
£15.00 • hb
Sweet & Desserts from the
Middle East
Arto Der Haroutunian
224 pages
240 x 170mm
ISBN 978-1-909166-07-3
£18.99 • hb
23
Macarons
Pierre Hermé
208 pages
270 x 210mm
ISBN 978-1-908117-23-6
£25.00 • hb
ISBN 978-1-910690-12-3
£15.00 • pb
La Pâtisserie Des Rêves
the patisserie of dreams
Philippe Conticini &
Thierry Teyssier
240 pages
270 x 250mm
ISBN 978-1-909808-17-1
£25.00 • hb
Lulu’s Provencal Table
foreword by alice waters
The Complete Robuchon
winner best cookbook translation
Simple French Food
Richard Olney
2008
Jöel Robuchon
610 pages
246 x 175mm
ISBN 978-1-906502-22-5
£25.00 • hb
352 pages
198 x 129mm
ISBN 978-1-904010-28-9
£14.99 • hb
Seasonal European Dishes
Elisabeth Luard
278 pages
280 x 220mm
ISBN 978-910690-08-6
£30.00 • hb
The Gefiltefest Cookbook
Sicilian Food
recipes from the world’s best-loved
recipes from italy’s abundant isle
jewish cooks
24
Mary Taylor Simeti
Foreword by Claudia Roden
European Peasant Cookery
Elisabeth Luard
160 pages
246 x 189 mm
ISBN: 978-1-909166-25-7
£20.00 • hb
352 pages
234 x 156 mm
two colour throughout with line
drawings
ISBN: 978-1-902304-17-5
£14.99 • pb
512 pages
246 x 185mm
ISBN: 978-1-904943-36-5
£15.00 • pb
Tapas
classic small dishes from spain
Elisabeth Luard
344 pages
246 x 185mm
ISBN 978-1-908117-43-4
£14.99 • pb
348 pages
234 x 156mm
ISBN 978-1-902304-13-7
£14.99 • pb
Arzak Secrets
Juan Mari Arzak
Richard Olney
176 pages
246 x 189mm
ISBN 978-1-909166-18-9
£16.99 • hb
The Cooking of South-West
France
Paula Wolfert
176 pages
198 x 129mm
ISBN 978-1-908117-02-1
£15.99 • hb
The Art of Pasta
Lucia Galletto & David Dale
302 pages
285 x 230mm
full colour throughout and ribbon marker
ISBN 978-1-908117-42-7
£25.00 • hb
Recipes from the Spanish
Kitchen
Nicholas Butcher
320 pages
236 x 189mm
ISBN 978-1-908117-24-3
£14.99 • pb
25
The Constance Spry Cookery
No Need to Knead
The Tapas Bar Guide
Book
Constance Spry and
Rosemary Hume
handmade artisan breads in 90 minutes
the uk’s top tapas bars and their
1200 pages • 246 x 185mm
ISBN 978-1-908117-17-5 •
£30.00 • hb
Deluxe edition foil embossed in
a slipcase
ISBN 978-1-909166-21-9
£40.00 • hb
Knead to Know
the real bread starter
The Real Bread Campaign
Foreword by Richard Bertinet
140 pages
205 x 205mm
ISBN 978-1-909166-17-2
£15.00 • pb
26
Suzanne Dunaway
signature dishes
Anthony Rose & Isabel Cuevas
270 pages
246 x 189mm
colour illustrations throughout
ISBN 978-1-908117-21-2
£18.99 • hb
Your Brick Oven
building it and baking in it
Russell Jeavons
96 pages
230 x 169mm
ISBN 978-1-904943-25-9
£10.99 • pb
Cakes Regional & Traditional
Julie Duff
Ice Creams, Sorbets & Gelati
288 pages
246 x 185mm
ISBN 978-1-910690-06-2
£15.00 • pb
Robin & Caroline Weir
the definitive guide
336 pages
255 x 228mm
ISBN 978-1-904943-46-4
£25.00 • hb
176 pages
198 x 129mm
ISBN 978-1-909808-06-5
£10.99 • pb
The Healthy Lunchbox
Fiona Beckett
64 pages • 222 x 222mm
ISBN 978-1-909808-20-1
£6.99 • pb
The Fish Store
recipes and recollections
Lindsey Bareham
400 pages
240 x 170mm
ISBN 978-1-909166-08-0
£14.99 • pb
The Country Range Cookbook
Carol Bowen
160 pages
252 x 215mm
colour photos and line drawings
ISBN 978-1-898697-80-0
£14.99 • hb
Kids Kitchen
100 no-knives, heat-safe recipes
that children can really make
Jennifer Low
168 pages
260 x 246mm
ISBN 978-1-904943-14-3
£12.99 • pb
Everyday Kitchen for Kids
Jennifer Low
214 pages
260 x 246mm
ISBN 978-1-909808-04-1
£14.99 • pb
27
backlist
Edible Wild Plants & Herbs
a compendium of recipes and remedies
Pamela Michael
Paintings by Christabel King
Best Salads Ever
Sonja Bock & Tina Scheftelowitz
176 pages 240 x 170mm
ISBN 978-1-909808-33-1
£14.99 • pb
240 pages 255 x 225mm
ISBN 978-1-909808-23-2
£15.00 • pb
a-z backlist
by title
A
The Art of Pasta
Lucia Galletto &
David Dale
9781908117427
The Mustard Book
Rosamond Man and Robin Weir
224 pages • 240 x 170mm
full colour illustrations throughout
ISBN 978-1-906502-59-1
£16.99 • hb
Cooking on the Bone
recipes, history and lore
Jennifer McLagan
272 pages • 255 x 230mm
ISBN 978-1-906502-20-1
£14.99 • pb
An Omelette and a
Glass of Wine
Elizabeth David
9781906502355
Arzak Secrets
Juan Mari Arzak
9781910690086
B
British Food
Bread and Oil
an extraordinary thousand years of
a celebration of majorcan culture
Tomás Graves
history
Colin Spencer
Winner of the Michael Smith
and André Simon Awards
240 pages
198 x 129mm
ISBN 978-1-909166-16-5
£10.99 • pb
400 pages • 248 x 175mm
16 pages of illustrations
ISBN 978-1-908117-03-8
£15.99 • pb
Manzanilla
Christopher Fielden
& Javier Hidalgo
160 pages
198 x 129mm
ISBN 978-1-906502-63-8
£14.99 • hb
28
Basic Basics Aga
Handbook
Carol Bowen
9781904943242
Basic Basics Baking
Handbook
Marguerite Patten
9781904010111
Basic Basics How to
Cook from A-Z
Janet Macdonald
9781898697985
Basic Basics Jams,
Preserves
and Chutneys Handbook
Marguerite Patten
9781902304724
The Book of Latin
American Cooking
Elisabeth Lambert
Ortiz
9781910690109
Bread and Oil
Tomas Graves
9781909166165
British Food
Colin Spencer
9781908117038
C
Basic Basics Pressure
Cooker Cookbook
Marguerite Patten
9781906502621
Cakes Regional and
Traditional
Julie Duff
9781910690062
Basic Basics Soups
Handbook
Marguerite Patten
9781904010197
Catalan Cuisine
Colman Andrews
9781898697763
The Best of Jane
Grigson
Jane Grigson
9781909808287
Best Salads Ever
Sonja Bock & Tina
Scheftelowitz
9781909808331
Basic Basics
Combination &
Microwave Handbook
Carol Bowen
9781909808072
The Big Red Book of
Tomatoes
Lindsey Bareham
9781908117120
Basic Basics Home
Freezing Handbook
Carol Bowen
9781898697626
The Big Wheat and
Gluten Free Cookbook
Jody Vasello
9781904943679
The Complete Robuchon
Joel Robuchon
9781906502225
The Constance Spry
Cookery Book
Constance Spry and
Rosemary Hume
9781908117175
Deluxe edition
9781909166219
The Cooking of SouthWest France
Paula Wolfert
9781902304137
Cook’s Encyclopaedia
Tom Stobart
9781910690093
Cooking Gluten, Wheat
and Dairy Free
Michelle BerriedaleJohnson
9781906502928
Century of British
Cooking
Marguerite Patten
9781910690055
Cooking on the Bone
Jennifer McLagan
9781906502201
Charcuterie and French
Pork Cookery
Jane Grigson
9781902304885
The Country Range
Cookbook
Carol Bowen
9781898697800
Classic Indian Cookery
Julie Sahni
9781904010685
Classic Indian
Vegetarian Cookery
Julie Sahni
9781904010579
Classic Vegetarian
Cookery
Arto der
Haroutunian
9781908117014
D
The Dal Cookbook
Krishna Dutta
9781909166059
Deliciously Wheat,
Gluten and Dairy Free
Antoinette Savill
9781910690116
29
backlist
Diabetic Cooking for
One and Two
Michelle BerriedaleJohson
9781908117205
Divine Vegan Desserts
Lisa Fabry
9781908117298
E
Eat Smart Eat Raw
Kate Magic
9781909166066
Edible Wild Plants and
Herbs
Pamela Michael
9781909808232
Elizabeth David Classics
Elizabeth David
9781902304274
English Bread and Yeast
Cookery
Elizabeth David
9781906502874
English Puddings
Mary Norwak
9781909166233
European Peasant
Cookery
Elisabeth Luard
9781904943365
Everyday Dairy-free
Cookbook
Millie Rogers and
Emily White
9781902304731
30
backlist
Everyday Diabetic
Cookbook
Stella Bowling
9781898697251
Everyday Kitchen for
Kids
Jennifer Low
9781909808041
Everyday Wheatfree and Gluten-free
Cookbook
Michelle BerriedaleJohnson
9781898697909
F
The Fish Store
Lindsey Bareham
9781909166080
Flavours of Greece
Rosemary Barron
9781906502607
Four Seasons Cookery
Book
Margaret Costa
9781909166141
French Country Cooking
Elizabeth David
9781908117052
French Provincial
Cooking
Elizabeth David
9781904943716
G
The Gefiltefest
Cookbook
9781909166257
Good Things
Jane Grigson
9781904943877
The Green’s Cookbook
Deborah Madison
9781906502584
H
The Healthy Lunchbox
Fiona Beckett
9781909808201
I
Ice Creams, Sorbets &
Gelati
Robin & caroline
weir
9781904943464
K
Kids Kitchen
Jennifer Low
9781904943143
Knead to Know
9781909166172
L
The Legendary Cuisine
of Persia
Margaret Shaida
9781902304601
Lulu’s Provencal Table
Richard Olney
9781909166189
M
No Need to Knead
Suzanne Dunaway
9781908117212
North African Cookery
Arto der
Haroutunian
9781908117304
Macarons
Pierre Herme
(Hardback)
9781908117236
(Paperback)
9781910690123
Particular Delights
Nathalie Hambro
9781908117397
Manzanilla
Christopher Fielden
& Javier Hidalgo
9781906502638
The Perfect Pickle Book
David Mabey & David
Collinson
9781904943723
Marguerite Patten’s Best
British Dishes
Marguerite Patten
978-1906502898
Picnics & Other Feasts
Claudia Roden
9781908117441
Middle Eastern Cookery
Arto der
Haroutunian
9781906502942
Moroccan Cuisine
Paula Wolfert
9781904010906
La Patisserie Des Reves
Philippe Conticini &
Thierry Teyssier
9781909808171
The Mushroom Feast
Jane Grigson
9781904943891
Learn to Cook Wheat,
Gluten and Dairy Free
Antoinette Savill
9781906502508
The Mustard Book
Rosamond Man
& Robin Weir
9781906502591
Lebanese Cuisine
Anissa Helou
9781906502188
N
P
Pumpkins and Squashes
Janet MacDonald
9781908117168
R
Raw Cakes
Caroline Fibaek
9781909808164
Raw Living
Kate Magic
9781904943747
Raw Snacks
Caroline Fibaek
9781909808058
Recipes from the
Spanish Kitchen
Nicholas Butcher
9781908117243
Round the World in
Eighty Dishes
Lesley Blanch
9781908117182
S
Seasonal European
Dishes
Elisabeth Luard
9781908117434
Sicilian Food
Mary Taylor Simeti
9781902304175
Simple French Food
Richard Olney
9781904010289
South Wind Through the
Kitchen
Elizabeth David
9781906502904
Spices, Salt and
Aromatics in the English
Kitchen
Elizabeth David
9781902304663
Summer Cooking
Elizabeth David
9781908117045
Sweets and Desserts
from the Middle East
Arto der
Haroutunian
9781909166073
T
Tapas
Elisabeth Luard
9781908117021
The Tapas Bar Guide
Anthony Rose and
Isabel Cuevas
9781909808065
The Taste of Belgium
Ruth Van Waerebeek
9781909808188
The Taste of Portugal
Edite Viera
9781908117403
A Turkish Cookbook
Arto Der
Haroutunian
9781909808249
The Turkish Cookbook
Nur Ilkin & Sheilah
Kaufman
9781908117380
Vegetarian Dishes From
the Middle East
Arto der
Haroutunian
9781902304816
Veggie Burgers Every
Which Way
Lukas Volger
9781908117199
Verdura
Viana La Place
9781906502782
Vitally Vegetarian
Tina Scheftelowitz
& Christine Bille
Nielsen 9781910690048
Y
Your Brick Oven
Russell Jeavons
9781904943259
V
Vegan Bible
Marie Laforêt
9781910690079
Vegan with a Vengeance
Isa Chandra
Moskowitz
9781904943662
Vegetable Heaven
Catherine Mason
9781904943532
Vegetarian Cooking
Step by Step
Lena Tritto
9781910690031
31
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Food Catalogue 2016

Transcription

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