GRUB STREET Food & Wine 2015/2016 APRIL 2015 visit our new website www.grubstreet.co.uk EDIBLE WILD PLANTS & HERBS A Compendium of Recipes and Remedies Pamela Michael Paintings by Christabel King NOW IN PAPERBACK ISBN 978-1-909808-23-2 £15.00 paperback 240 pages, 255 x 225 mm Colour illustrations throughout In the past the home kitchen provided a family with all its medicines and cosmetics as well as its food, wine, pickles and preserves. Our ancestors were resourceful and imaginative and very much in tune with nature; this book recaptures their harmonious, sustainable way of life by setting down for the modern reader all that knowledge and lore. There are recipes for soups, sauces, main dishes, salads, pickles, jams, sorbets, as well as teas, syrups and lotions. CONTENTS NEW BOOKS ILLUSTRATED BESTSELLING BACKLIST ORDERING AND WEB SITE INFORMATION 1 15 32 Edible Wild Plants & Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild. The book is exquisitely and lavishly illustrated with detailed full-colour paintings by Christabel King, chief botanical artist at Kew Gardens. They show in detail every plant and herb listed, and range from dandelion and sorrel to sea beet and samphire. There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations, drawn from life by one of the country’s leading botanical artists, show the edible parts of the plants at their peak time for picking. In addition there is a calendar indicating what plants to look for through each season of the year, information on where the plants are found and how to identify them. ‘The perfect book to give you confidence as a novice forager…’ Manchester Evening News ‘This is the perfect companion guide for every budding forager.’ Royal Horticultural Society Magazine To sign up for our new email newsletter, contact [email protected] 3 APRIL 2015 MAY 2015 ENGLISH PUDDINGS a turkish cookbook Sweet and Savoury Arto der Haroutunian mary norwak NEW EDITION ISBN 978-1-909166-23-3 £14.99 hardback 320 pages,198 x 129mm Line drawings Such has been the popularity of this classic book As well as a wonderful collection of recipes which over its thirty-year history that we are issuing a spans trifles, syllabubs, fools, fritters, dumplings, newly designed hardback edition. pies and tarts, Mary Norwak also gives us a fascinating insight into the history of all these There can be few kitchens without at least one now popular dishes. fruit-stained Mary Norwak book on their shelves and thanks to so many of today’s celebrity chefs Mary Norwak, who died in October 2010, featuring classic dishes on their signature menus, was a food writer for many years, and wrote we are all rediscovering the delights of our native more than 100 cookery books as well as one puddings; both sweet and savoury. Steak and on kitchen antiques. She contributed to many Kidney Pudding, Summer Pudding and Bread national newspapers and magazines including and Butter Pudding are all now appearing in the The Times, The Guardian, Good Housekeeping and smartest restaurants – and rightly so. The culinary House and Garden. She was cookery editor of the pendulum is swinging back to a style of eating Daily Express, and of Farmer’s Weekly, and on the consisting of simple, unfussy plates of delicious latter began to develop her great interest in slow-cooked meats and gently stewed seasonal regional and traditional food, and in the social fruits, many of which virtually cook themselves, history of cooking and eating. allowing us to eat well without expensive, imported ingredients. All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. ‘Pudding fanciers need to arm themselves with a collection of recipes… Best of the lot is Mary Norwak’s glorious little book English Puddings.’ Nigel Slater Other books by Arto der Haroutunian published by Grub Street: ‘A great pudding tome.’ Tom Parker Bowles 4 ISBN 978-1-909808-24-9 £15.00 hardback 160 pages, 240 x 170mm Two colour throughout A Turkish Cookbook is regarded as the seminal work on the subject but has been out of print for over twenty-five years. It is a lovingly written recipe book packed with traditional stories, poems and sayings. Turkey is fast becoming one of the most popular tourist destinations, and while famous for its scenic beauty and ancient sites, it undoubtedly owes much of its new found popularity to the quality and character of its food. With his inimitable talent for combining fascinating anecdotes with mouth-watering recipes, Arto der Haroutunian brings to life the ancient culinary traditions of this huge and varied country. You can recreate the wonderful fish and seafood dishes, the exotic oriental pastries, experiment with different types of kebabs or prepare a selection of meze. At once a practical cookbook and a fascinating read, A Turkish Cookbook is a splendid introduction to one of the world’s great cuisines. ‘Peppered with anecdotes on life, food, and culture, this book will provide real foodies with a classic they can enjoy for years to come.’ The Oxford Times 5 MAY 2015 JUNE 2015 THE BEST OF JANE GRIGSON The Enjoyment of Food Introduction by Elizabeth David BEST SALADS EVER Recipes for sensational salads all year long Sonja Bock & Tina Scheftelowitz NEW EDITION ISBN 978-1-909808-28-7 £20.00 hardback 360 pages, 210 x 135mm Published to coincide with the 25th anniversary of her untimely death, and having been out of print for more than a decade, Grub Street is reissuing a handsome, newly designed and revised edition of the ultimate compendium of Jane Grigson’s recipes. Following the success of her first book, Charcuterie and French Pork Cooking, Grigson’s research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, the equally remarkable Elizabeth David, the book is a staple for every cook. There are graphs and pictorials for the accurate cooking of meat joints by weight and detailed instructions for picking the best ingredients and making the most of them when they are in season. The book concludes with a chapter on the enjoyment of food which encapsulates Grigson’s approach to cooking along with the experience of reading this book. It is organised into cuisines from across the globe including: the Americas, the Mediterranean, Europe, India and the Far East and contains sections entitled ‘At Home in England’ and ‘At Home in France’; both places close to Jane’s heart. There is also, of course, a detailed chapter This collection of her best and most-loved recipes, with her introductions, anecdotes, quotations and poems, is a fitting tribute, not only to her culinary and literary skills, but also to the warmth, wit and intelligence that shines through all her books. Other books by Jane Grigson published by Grub Street: 6 on charcuterie. The recipes are introduced in English, with brief descriptions by Grigson, but are also simultaneously designated in the native language of their origin. ISBN 978-1-909808-33-1 £14.99 paperback 176 pages, 240 x 170mm Full colour throughout Salads used to be thought of only as summer food but this beautifully illustrated book shows that it is easy to be creative with salads all year round. With the fantastic choice of leaves and herbs on offer today there are plenty of exciting ideas for combining intriguing ingredients and imaginative flavours. This is a great book to have in your kitchen; it has all the standard salad classics but also new ideas. It is an inspiring book that extols the salad as a satisfying meal, which excites the eye, delights the taste buds, and fulfills today’s drive to eat more healthily. So whether treating yourself to a comforting pasta salad on a winter evening, catering for a large summer buffet, or impressing your guests with some tantalizing side combinations, salads can rise to every occasion. The book opens with an introduction covering how to prepare key ingredients plus a useful guide to dressings, marinades, dips and salsas to accompany the salads. The main section of the book features appetizers and starters, vegetarian, fish, meat and fruit salads. The book features a dazzling array of ideas, including perfect party food for brilliant Asian-styled, Arab-styled and Indian-styled buffets with accompanying recipes for breads and puddings. Best Salads Ever is translated from Danish and is a bestselling title in Denmark where it has sold over 80,000 copies. ‘...not a floppy English lettuce’n’sliced tomato combo to be seen in it. Instead the authors have gone for exotic summer and winter mixes of fruit, veg, leaves, meat and fish, dips and salsa, as well as bean, pasta and potato salads such as green beans with mint hazelnut pesto or pasta with slow-cooked tomatoes and goat’s cheese cream. Book of the week.’ The Telegraph 7 JUNE 2015 JULY 2015 VEGETARIAN COOKING STEP BY STEP Lena Tritto ISBN 978-1-910690-03-1 £14.99 paperback with flaps 224 pages, 240 x 195mm Full colour throughout Through more than 500 step-by-step photos, this cookbook explains the basic techniques of vegetarian cuisine and contains some of its best recipes. The book is divided into four sections: on cereals, vegetables, tofu, seitan and tempeh, and nuts and seeds. Each section opens with an introduction to the characteristics, properties and uses of the ingredients. 8 Gnocchi, Beetroot Dip, Sesame Crackers, Vegetable Miniburger, and Sweet Polenta. The Index listing all the recipes has easy to read icons showing the dishes which are dairy free, egg free and gluten free. This is one of the most visual recipe books on the market; simultaneously tempting the eye by showing all the natural ingredients at their best while describing a host of delicious recipes. This is an ideal book for novice cooks who want to see recipes visually laid out by the step-by-step techniques for every stage of preparation and will be especially useful to students about to embark on their first tentative attempts at cooking away from home. Most of the recipes are simple one pot creations laden with fresh vegetables, such as Radicchio Tarte Tatin, Bulgur with Broad Beans and Courgettes, Orzo with Peas, Carrots and Peppers, Fennel Risotto, Rice Noodles with a Medley of Vegetables, Lentil and Millet Soup, Pumpkin Lena Tritto is a cookery teacher and a graduate in Chinese medicine from the Tao School in Bologna. For several years she organized cookery workshops for primary school children and recently has provided classes for cooks and kitchen staff of nurseries and preschools in Reggio Emilia. VITALLY VEGETARIAN Tina Scheftelowitz & Christine Bille Nielsen ISBN 978-1-910690-04-8 £14.99 paperback 236 pages, 250 x 246mm Full colour throughout Increasing numbers of people are cutting down on meat; possibly going meat-free one or two days a week as they become aware of environmental, health and animal welfare issues. Others go all the way and become full-time vegetarians. Whatever you prefer personally there is heaps of inspiration in this funky-looking, inventive new vegetarian cookbook. The recipes are a combination of the traditional, exotic and Mediterranean. There are more than 100 recipes for everyday meals as well as for entertaining and it is suitable for beginners as well as established vegetarians. Also included is an introduction on how to obtain the right combination of ingredients to ensure balanced, healthy nutrition. Vitally Vegetarian is a cookbook for the 21st century. So much has changed since the first vegetarian cookbooks started appearing about 40 years ago. Not only is there a much wider range of appealing ingredients to choose from today but also recipes, cooking and tastes have all been completely revolutionized. Perhaps the biggest change is the starting point that vegetarian food should above all taste good. And so in this creative collection there are recipes for tapas, wraps, salads, sauces, salsas, hot dishes using rice, quinoa, noodles and potatoes, bean stews, curries, soups, sandwiches and packed lunches, breads, porridges, mueslis and puddings. This inventive book with stunning photographs will appeal to all — vegetarians as well as meat-eaters, both adults and children. Tina Scheftelowitz is a highly successful cookery writer and food columnist. She is the author and co-author of a number of bestselling cookbooks including Best Salads Ever also published by Grub Street. Christine Bille Nielsen is a chef, nutritionist, food journalist and lecturer. She has worked as a chef in the Michelin-starred restaurant, EraOra in Copenhagen. 9 JULY 2015 AUGUST 2015 MARGUERITE PATTEN’S CENTURY OF BRITISH COOKING Marguerite Patten SPECIAL CENTENARY EDITION ISBN 978-1-910690-05-5 £20.00 hardback 336 pages, 240 x 185mm Full colour throughout 2015 is the year the redoubtable Marguerite Patten celebrates her 100th birthday. In her honour and to mark this memorable occasion Grub Street is issuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking. In this book each chapter covers one decade of the 20th century giving both history and recipes. The entire book is illustrated throughout. Marguerite Patten OBE has written over 160 cookery books, sales of which amount to over 16 million worldwide. Her long and distinguished career, which began before the war, has included regular appearances on radio and television, live and televised cookery demonstrations, lectures as well as extensive journalism and authorship of books and cookery cards. Marguerite is one of Britain’s best known and loved cookery writers and has often been described as England’s Cookery Queen. Ainsley Harriott dubbed her ‘the cookery icon of our times’. Her Century of British Cooking pulls together her life’s work, with over 200 recipes and is truly an important work of culinary history. ‘If you only buy one cookery book this year it has to be Marguerite Patten’s Century of British Cooking.’ Women ‘Elegantly presented… for those who enjoy a taste for nostalgia or love curious culinary snippets.’ The Independent Other books by Marguerite Patten published by Grub Street: 10 CAKES REGIONAL & TRADITIONAL Julie Duff REVISED AND UPDATED EDITION ISBN 978-1-910690-06-2 £15.00 paperback 288 pages, 246 x 185mm Full colour throughout Julie Duff runs an award-winning cake business, which supplies wonderful rich, succulent fruit cakes and other traditional cakes to some of the country’s premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, some of them from generations of her own family which was first published to huge critical acclaim in 2003 has now been revised and updated. She says in her introduction ‘my passion for cakes can be wholeheartedly blamed on my grandmother who spent many hours letting me mix fruit cakes at the kitchen table. It was inevitable that one day I would derive pleasure from baking cakes.’ This remains one of the most comprehensive collection of cake recipes published in one mammoth volume. Cakes Regional & Traditional encompasses all the traditional, historical and regional cakes from the British Isles. With the combined circulation of cake making magazines exceeding 50,000 per issue the market for this book is assured. SHORLISTED FOR THE 2004 GLENFIDDICH BOOK OF THE YEAR ‘…a delightful book packed with more than 200 recipes for classic British cakes’ Tom Parker Bowles, Mail on Sunday ‘…rarely has a book gone from doormat to kitchen with such speed.’ Nigel Slater, Observer 11 SEPTEMBER 2015 SEPTEMBER 2015 VEGAN BIBLE ARZAK SECRETS Marie Laforêt Juan Mari Arzak ISBN 978-1-910690-08-6 £30.00 hardback 278 pages, 280 x 220 mm Full colour throughout ISBN 978-1-910690-07-9 £25.00 hardback 324 pages, 260 x 190 mm Full colour throughout The demand for vegan cookbooks is growing a pace as more and more people stop eating animal products for ethical or health reasons. Vegan Bible, containing more than 500 recipes and fully illustrated with pictures on every spread, is the most comprehensive vegan cookbook on the market. Published in 2014 in French, it has become the No 1 best-selling vegan cookbook in France ever. From this exhaustive work you will discover the richness and the diversity of vegan gastronomy and how cooking can still be truly creative even without eggs, meat, fish or dairy products. Learn how to make your own vegan cheeses, how to cook astonishing egg-free, dairy-free desserts, and how to prepare 100% vegan versions of Other vegan books published by Grub Street: 12 some of the great classic dishes. As well as recipes for breakfasts, lunches, suppers and baby foods there are recipes for every occasion: birthdays, brunches, picnics, barbecues, and family get togethers. More than just a collection of recipes this book provides illustrated step-by-step information on the key ingredients of the vegan diet: nuts, flax seeds, chickpeas and avocado. There is advice on the essentials for vegan nutritional balance: where to find protein, calcium, vitamin B12, mistakes to avoid, and the necessary know-how to make cheese, creams or vegan milks. This inventive, inspirational book is destined to be your most essential vegan cookbook. Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was the first Spanish chef to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan Mari’s daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day – Juan Mari in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrià and Pierre Gagnaire. ‘What we eat, how we eat, is in our culture,’ says Elena, ‘our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.’ Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence internationally, particularly on such world renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights. Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant. Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak’s kitchen is a laboratory for flavours, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cooks committed to understanding the creative development and innovations behind this exceptional food. Other chef’s books published by Grub Street: 13 SEPTEMBER 2015 OCTOBER 2015 COOK’S ENCYCLOPAEDIA Tom Stobart SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED ISBN 978-1-910690-09-3 £14.99 paperback 464 pages, 246 x 175 mm Two colour throughout 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. ‘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 14 The Book of Latin American Cooking Elisabeth Lambert Ortiz NEW FULL COLOUR EDITION ISBN 978-1-910690-10-9 £25.00 hardback 240 pages, 246 x 189 mm Full colour throughout 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. ‘One of the five most knowledgeable and digestible cookbooks…’ Time Magazine 15 OCTOBER 2015 Deliciously Wheat, Gluten & Dairy Free recent reprints Antoinette Savill ISBN 978-1-910690-11-6 £14.99 paperback 224 pages, 240 x 170 mm Full colour throughout Antoinette Savill’s first book for Grub Street, Learn to Cook Wheat, Gluten and Dairy Free is one of our best-selling health titles. And so by popular demand here is her latest collection of contemporary and delicious recipes to suit the seasons, all tastes and all budgets. 30/6/09 11:53 Page 1 Jody Vassallo trained as a home economist and has been working as a recipe writer and food stylist for the past 15 years. She has collaborated with many leading Australian food writers, such as Bill Granger. Her work has been published both nationally and internationally in The New York Times, Sainsbury’s Magazine, Vogue Entertaining, Good Living, Gourmet Traveller and donna hay magazine. For the first four years of her career Jody worked with Donna Hay, assisting her in recipe writing, styling and demonstrating. Jody then became food editor and then food director at Murdoch Books where she managed the production of all marie claire, and Le Cordon Bleu cookbooks and Bill Granger’s Sydney Food. During this time she also wrote seven very successful marie claire style cookbooks. One hundred sensational wheat- and gluten-free recipes for everyday meals and special occasions After six years in this role, she left Murdoch to work as a yoga teacher, freelance writer, cookbook author and food stylist where her strong interest in nutrition and health has become a trademark of her work. She has her own web site www.jodyvassallo.com Also from Grub Street The Everyday Wheat-Free and Gluten-Free Cookbook Michelle Berriedale-Johnson 978-1-898697-90-9 The Everyday Diabetic Cookbook Stella Bowling Published with Diabetes UK 978-1-898697-251 The Basic Basics Diabetes Cookbook Jane Frank 978-1-906502-43-0 The Everyday Dairy-Free Cookbook Miller Roger and Emily White 978-1-902304-73-1 Eat Smart Eat Raw Kate Wood 978-1-904010-12-8 For a complete catalogue of cookery books contact Grub Street, 4 Rainham Close, London SW11 6SS Tel 020 7924 3966 or email [email protected] www.grubstreet.co.uk www.grubstreet.co.uk jody vassallo 16 Antoinette Savill is a Glenfiddich awardwinning cookery writer, and has been writing cookbooks for 25 years. Her books are born of a real commitment to all those suffering from food intolerances, who are determined it is not going to prevent their enjoyment of good food and entertaining. GrubStreet_gluten:Layout 1 the big diabetes cookbook Like her previous book, this one is aimed at the millions of people suffering from food intolerances. If you are told that you must follow a wheat, gluten or dairy free diet, what can you safely eat? One thing is certain you will have to start cooking for yourself since there are very few ready meals available that will be suitable for your restricted diet. By preparing your own meals, you will know that your food does not include any hidden ingredients that might trigger your allergy or intolerance. There are over 120 recipes which are smart, modern, international and anything but depriving by using alternative ingredients such as coconut milk and rice flour. There are vegetarian dishes, lunches and suppers, soups and starters, main courses, fish and seafood, game and poultry, meat, desserts and puddings, cakes, muffins, cookies, breads and tarts. There are also lots of sweet delights in this book as these are often the foods that most coeliacs think they will have to forego in their new eating regime, but as Antoinette Savill says in her Introduction ‘ Simple homely comforts are always needed but treats and indulgences can also have a place in our weekly menus.’ Another feature of the book is that the recipes are equally divided into slower and faster choices as a way of balancing the relaxing enjoyment of cooking and eating with the type of express cooking recipes we need in our hectic times. wheat & gluten free the big cookbook jody vassallo baking recipes Around one in 100 people in the UK ar estimated to have coeliac disease, a m diagnosed, life-long condition that resu permanent intolerance to gluten. Howe those with the skin condition known as dermatitis herpetiformis also need to e gluten-free foods, as do those people w have an allergic reaction to wheat, thou wheat intolerance is quite rare, typically occurring in children, and may just be a temporary problem. Associated sympto wheat intolerance may include eczema other skin irritations. Gluten is the protein that is found in a n of grains including wheat, barley and ry some people with coeliac disease are a sensitive to oats. The only way people these diseases can control the sympto by cutting gluten out of their diet perma Although this may at first seem drastic still a wealth of wonderful food to be en The biggest lifestyle change involves ta care when buying processed foods (ev slightest trace of gluten can make som with coeliac disease ill) so the best wa ensure that you have eliminated gluten prepare food yourself from natural ingre which you can do if you follow Jody Vas delicious, inspiring collection of over 100 recipes in The Big Wheat & Glute Cookbook. Jody has spent her career creating and recipes with some of the most success cookery writers today, such as Bill Gra and Donna Hay, so you can be sure tha own recipes will be just as modern and tempting. She has developed great-tas gluten-free recipes not only for everyda staples such as bread and pastry but fo Christmas celebrations and parties too So going on a gluten-free diet doesn’t be boring and limited when you have d such as chicken pesto wraps, carrot & muffins or pizza melts to look forward t dianne boyle ISBN: 978-1-904943-67-9 17 CURRENTLY AVAILABLE BESTSELLING BACKLIST THE ELIZABETH DAVID Elizabeth David Classics Elizabeth David Mediterranean Food, French Country Cooking, Summer Cooking HARDBACK COLLECTION With new glossy, overdesigned cookbooks appearing on the market almost every week could there ever be a more appropriate time to consider the words of Jane Grigson, when she said, ‘Every time we begin to feel fussed by the cookery elaborators with their flashy tricks and colour photos, we can restore our confidence by returning to Elizabeth David.’ Her life was remarkable and her legacy astonishing. Her brilliant writing stems from a genuine love of food and an intellectual interest in how and why it is prepared. For her, food and living were inseparable. Drawing on dishes she had eaten and learned from cooks in France, Italy, Greece and North Africa, her books are evocative pieces of travel writing, creating an instant connection with the places she had visited, and hence her recipes are like a diary and have stood the test of time. Practically all of today’s serious food writers have acknowledged her influence (and continue to do so). Grub Street is delighted to be the publisher of all her major works in beautiful hardback editions as befits a peerless writer who demands to be read time and time again and whose books continue to delight generations of cooks. ‘Her books and articles persuaded her readers that food was one of life’s great pleasures, and that cooking should not be a drudgery but an exciting and creative act. In doing so she inspired a whole generation not only to cook, but to think about food in an entirely different way.’ Auberon Waugh 18 French Provincial Cooking Elizabeth David 672 pages 198 x 129mm ISBN 978-1-902304-27-4 £16.99 • hb English Bread and Yeast Cookery 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 624 pages 198 x 129mm ISBN 978-1-906502-87-4 £14.99 • hb French Country Cooking e 280 pages 198 x 129mm ISBN 978-1-902304-66-3 £12.99 • hb Summer Cooking Elizabeth David 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 South Wind Through the Kitchen Elizabeth David The Best of Elizabeth David e 320 pages 198 x 129mm ISBN 978-1-906502-35-5 £14.99 • hb e 400 pages 198 x 129mm ISBN 978-1-906502-90-4 £14.99 • hb 19 BESTSELLING BACKLIST The Mushroom Feast Jane Grigson BESTSELLING BACKLIST Charcuterie and French Pork Cookery Jane Grigson e e 348 pages 198 x 129mm line drawings ISBN 978-1-904943-89-1 £12.99 • hb 320 pages 198 x 129mm line drawings ISBN 978-1-902304-88-5 £14.99 • hb The Perfect Pickle Book The Basic Basics How To Cook From A-Z David Mabey & David Collison Janet Macdonald e e 160 pages • 234 x 156mm ISBN 978-1-904943-72-3 £8.99 • pb The Basic Basics Home Freezing Handbook The Basic Basics Jams, Preserves and Chutneys Handbook Carol Bowen Marguerite Patten e e Good Things particular delights Jane Grigson Cooking for all the senses Nathalie Hambro e Picnics and other outdoor feasts Claudia Roden 336 pages 210 x 135mm line drawings ISBN 978-1-908117-44-1 £14.99 • hb 20 160 pages • 234 x 153mm ISBN 978-1-898697-62-6 £7.99 • pb • line illustrations 192 pages • 234 x 153mm ISBN 978-1-902304-72-4 £7.99 • pb The Basic Basics Baking Handbook The Basic Basics Soups Handbook Marguerite Patten Marguerite Patten e e 326 pages 198 x 129mm ISBN 978-1-904943-87-7 £14.99 • hb 160 pages • 234 x 153mm ISBN 978-1-898697-98-5 line illustrations • £7.99 • pb 208 pages 198 x 129mm Two colour throughout ISBN 978-1-908117-39-7 £12.99 • hb 160 pages • 234 x 153mm ISBN 978-1-904010-11-1 line illustrations • £7.99 • pb The Basic Basics Aga Handbook The Basic Basics Diabetes Cookbook Carol Bowen Jane Frank Round the World in Eighty Dishes Lesley Blanch e 200 pages 198 x 129mm line drawings by the author ISBN 978-1-908117-18-2 £14.00 • hb 208 pages • 234 x 153mm ISBN 978-1-904010-19-7 £8.99 • pb e 192 pages • 234 x 153mm ISBN 978-1-904943-24-2 £7.99 • pb The Basic Basics combination & Microwave Handbook Carol Bowen 192 pages • 234 x 156mm ISBN 978-1-906502-43-0 £8.99 • pb The Basic Basics Pressure Cooker Cookbook Marguerite Patten e 160 pages • 234 x 156mm • line drawings ISBN 978-1-909808-07-2 • £8.99 • pb 160 pages • 234 x 153mm ISBN 978-1-906502-62-1 • £8.99 • pb 21 BESTSELLING BACKLIST BESTSELLING BACKLIST The Everyday Wheat-Free and Gluten-Free Cookbook The Everyday Diabetic Cookbook Stella Bowling Published with Diabetes UK Michelle Berriedale-Johnson 224 pages • 248 x 175mm ISBN 978-1-898697-90-9 12pp of colour • £10.99 • pb Vegan with a Vengeance Isa Chandra Moskowitz 224 pages • 248 x 175mm ISBN 978-1-898697-25-1 12pp of colour • £10.99 • pb The Everyday Dairy-Free Cookbook 272 pages • 240 x 170mm two colour throughout ISBN 978-1-904943-66-2 £9.99 • pb Cooking Gluten, Wheat and Dairy Free Miller Rogers & Emily White 200 recipes for coeliacs, wheat, dairy and lactose intolerants Michelle Berriedale-Johnson e 224 pages • 248 x 175mm ISBN 978-1-902304-73-1 12pp of colour • £12.99 • pb The Big Wheat and Gluten Free Cookbook Antoinette Savill Jody Vassallo 128 pages • 297x 230mm ISBN 978-1-904943-67-9 full colour throughout • £12.99 • pb with flaps Diabetic Cooking for One and Two Diabetes Recipes from Around the World Michelle Berriedale-Johnson Jane Frank 128 pages • 210 x 220mm ISBN 978-1-906502-06-5 full colour throughout • £12.99 • pb with flaps Raw Living Kate Magic e 22 160 pages • 240 x 170mm ISBN 978-1-904943-74-7 two colour throughout • £10.99 • pb 224 pages • 240 x 170mm two colour throughout ISBN 978-1-906502-07-2 £9.99 • pb Lisa Fabry Plus toppings, sides, buns & more Lukas Volger 144 pages • 210 x 135mm full colour throughout ISBN 978-1-908117-29-8 £12.99 • pb Extraordinary vegetarian cuisine 180 pages • 210 x 175mm full colour throughout ISBN 978-1-908117-19-9 £9.99 • pb raw snacks Caroline Fibaek Deborah Madison 416 pages • 236 x 189mm two colour throughout ISBN 978-1-906502-58-4 £12.99 • pb with flaps e 192 pages • 240 x 170mm ISBN 978-1-908117-20-5 full colour throughout • £14.99 • pb Tanya Barnard & Sarah Kramer veggie burgers every which way The Green’s Cookbook 224 pages • 240 x 170mm ISBN: 978-1-906502-50-8 full colour throughout • £14.99 • pb Irresistible recipes for an animal-free diet Divine Vegan Desserts 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 How it all Vegan! EAT SMART EAT RAW Kate Magic e 160 pages • 240 x 170mm full colour throughout ISBN 978-1-909166-06-6 £14.99 • pb 160 pages • 240 x 170mm full colour throughout ISBN 978-1-909808-05-8 £12.99 • pb raw cakes Caroline Fibaek 160 pages • 240 x 170mm full colour throughout ISBN 978-1-909808-16-4 £12.99 • pb 23 BESTSELLING BACKLIST Classic Vegetarian Cookery Over 250 Recipes from around the World BESTSELLING BACKLIST Vegetarian Dishes from the Middle East Arto der Haroutunian Arto der Haroutunian e 288 pages 240 x 170mm two colour throughout ISBN 978-1-908117-01-4 £14.99 • hb e 288 pages 240 x 170mm two colour throughout ISBN 978-1-902304-81-6 £14.99 • hb Vegetables Italian Style Sensational seasonal vegetarian recipes Catherine Mason e Sprouts and Sprouting Over 100 Sweet & Savoury Seasonal Recipes Lindsey Bareham e Vegetable Heaven 320 pages 244 x 192mm two colour throughout ISBN 978-1-906502-78-2 £12.99 • pb The Big Red Book of Tomatoes Janet MacDonald Verdura Viana La Place Pumpkins and Squashes 224 pages 234 x 189mm four colour illustrations throughout ISBN 978-1-904943-53-2 £12.99 • pb The dal cookbook Krishna Dutta The Complete Guide with Seventy Healthy and Creative Recipes e 176 pages 246 x 189mm two colour throughout ISBN 978-1-908117-16-8 £12.99 • pb La Pâtisserie Des Rêves 24 Marguerite Patten’s Best British Dishes The Patisserie of Dreams Philippe Conticini & Thierry Teyssier e 366 pages 246 x 185mm Full colour throughout ISBN 978-1-906502-89-8 £14.99 • pb 240 pages 270 x 250mm full colour throughout ISBN 978-1-909808-17-1 £25.00 • hb The taste of belgium Ruth Van Waerebeek Valérie Cupillard 120 pages 255 x 220mm full colour throughout ISBN 978-1-904943-90-7 £12.99 • pb with flaps 234 pages 236 x 189mm two colour throughout ISBN 978-1-908117-12-0 £15.99 • pb four seasons cookery book Margaret Costa Foreword by Delia Smith e 144 pages 240 x 170mm ISBN 978-1-909166-05-9 £16.99 • hb 320 pages 246 x 185mm full colour throughout ISBN 978-1-909808-18-8 £25.00 • hb 364 pages 246 x 185mm four colour line illustrations ISBN 978-1-909166-14-1 £14.99 • pb 25 BESTSELLING BACKLIST Catalan Cuisine Colman Andrews e BESTSELLING BACKLIST Flavours of Greece Rosemary Barron Moroccan Cuisine Paula Wolfert Arto der Haroutunian e 352 pages • 234 x 156mm ISBN 978-1-898697-76-3 £14.99 • pb The taste of portugal Classic Indian Vegetarian Cookery Anissa Helou 256 pages • 234 x 156mm 12pp colour ISBN 978-1-906502-18-8 £12.99 • pb Classic Indian Cookery Julie Sahni 560 pages • 234 x 156mm line drawings throughout ISBN 978-1-904010-68-5 £14.99 • pb The Turkish Cookbook The Legendary Cuisine of Persia Regional recipes and stories Margaret Shaida Middle Eastern Cookery Arto der Haroutunian e 384 pages 240 x 170mm two colour throughout ISBN 978-1-906502-94-2 £12.99 • pb Caribbean & African Cooking Rosamund Grant 26 352 pages • 234 x 156mm 8pp of colour ISBN 978-1-902304-60-1 £14.99 • pb The Yogurt Cookbook Arto der Haroutunian e 208 pages 198 x 129mm full colour throughout ISBN 978-1-906502-61-4 £14.99 • hb SWEETS & DESSERTS FROM THE MIDDLE EAST Arto Der Haroutunian Nur Ilkin and Sheilah Kaufman 366 pages • 265 x 215mm full colour throughout ISBN 978-1-908117-38-0 £25.00 • hb 384 pages 240 x 170mm two colour throughout ISBN 978-1-908117-30-4 £12.99 • pb 288 pages 234 x 156mm ISBN 978-1-904010-90-6 £10.99 • pb lebanese cuisine Julie Sahni 480 pages • 234 x 156mm line drawings throughout ISBN 978-1-904010-57-9 £14.99 • pb e 384 pages • 246 x 185mm Full colour throughout ISBN 978-1-906502-60-7 £18.99 • hb Edite Vieira 240 pages • 246 x 189mm full colour throughout ISBN 978-1-908117-40-3 £20.00 • hb North African CookerY 160 pages 234 x 156mm 8pp of colour ISBN 978-1-904010-29-6 £12.99 • pb e 224 pages 240 x 170mm full colour throughout ISBN 978-1-909166-07-3 £18.99 • Hb 27 BESTSELLING BACKLIST Macarons Pierre Hermé BESTSELLING BACKLIST The Complete Robuchon Jöel Robuchon Simple French Food Richard Olney The Cooking of South-West France Paula Wolfert Winner Best Cookbook Translation 2008 610 pages 246 x 175mm two colour throughout ISBN 978-1-906502-22-5 £25.00 • hb 208 pages 270 x 210mm full colour throughout ISBN 978-1-908117-23-6 £25.00 • hb e 352 pages 198 x 129mm ISBN 978-1-904010-28-9 £14.99 • hb LULU’S PROVENÇAL TABLE European Peasant Cookery the gefiltefest cookbook Richard Olney Elisabeth Luard Recipes from the World’s Best-Loved Jewish Cooks Foreword by Alice Waters Forward by Claudia Roden e 176 pages 246 x 189mm two colour throughout ISBN 978-1-909166-18-9 £16.99 • hb SEASONAL EURopEAN DISHES Elisabeth Luard e 160 pages 246 x 189 mm full colour throughout ISBN: 978-1-909166-25-7 £20.00 • hb TAPAS The Art of Pasta Classic Small Dishes from Spain Lucia Galletto & David Dale 28 344 pages 246 x 185mm two colour throughout ISBN 978-1-908117-43-4 £14.99 • pb e Sicilian Food Recipes from Italy’s abundant isle Mary Taylor Simeti e 512 pages 246 x 185mm two colour throughout ISBN: 978-1-904943-36-5 £15.00 • pb 352 pages 234 x 156 mm two colour throughout with line drawings ISBN: 978-1-902304-17-5 £14.99 • pb recipes from the spanish kitchen Nicholas Butcher Elisabeth Luard e 348 pages 234 x 156mm ISBN 978-1-902304-13-7 £14.99 • pb e 176 pages 198 x 129mm full colour throughout ISBN 978-1-908117-02-1 £15.99 • hb 302 pages 285 x 230mm full colour throughout and ribbon marker ISBN 978-1-908117-42-7 £25.00 • hb 320 pages 236 x 189mm two colour throughout ISBN 978-1-908117-24-3 £14.99 • pb 29 BESTSELLING BACKLIST BESTSELLING BACKLIST The Constance Spry Cookery Book No Need to Knead Handmade artisan breads in 90 minutes Constance Spry and Rosemary Hume Suzanne Dunaway e e 1200 pages • 246 x 185mm two colour throughout 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 The tapas bar guide The UK’s top tapas bars and their signature dishes Your Brick Oven The Real Bread Starter Building it and baking in it The Real Bread Campaign Foreword by Richard Bertinet Russell Jeavons 176 pages 198 x 129mm full colour throughout ISBN 978-1-909808-06-5 £10.99 • pb the healthy lunchbox Fiona Beckett 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 e 96 pages 230 x 169mm two colour throughout ISBN 978-1-904943-25-9 £10.99 • pb 140 pages 205 x 205mm two colour throughout ISBN 978-1-909166-17-2 £15.00 • pb 64 pages • 222 x 222mm full colour throughout ISBN 978-1-909808-20-1 £6.99 • pb Ice Creams, Sorbets & Gelati The Fish Store The definitive guide Lindsey Bareham Robin & Caroline Weir e 336 pages 255 x 228mm full colour throughout ISBN 978-1-904943-46-4 £25.00 • hb 30 Carol Bowen Anthony Rose & Isabel Cuevas 270 pages 246 x 189mm colour illustrations throughout ISBN 978-1-908117-21-2 £18.99 • hb knead to know The Country Range Cookbook Recipes and Recollections e 400 pages 240 x 170mm ISBN 978-1-909166-08-0 £14.99 • pb 168 pages 260 x 246mm full colour throughout ISBN 978-1-904943-14-3 £12.99 • pb Everyday Kitchen for kids Jennifer Low 214 pages 260 x 246mm full colour throughout ISBN 978-1-909808-04-1 £14.99 • pb 31 CURRENTLY AVAILABLE BESTSELLING BACKLIST Five Fat hens Geetie’s Cookbook The Chicken and Egg Cookbook Recipes from the Duke of Cambridge Organic Pub Tim Halket Geetie Singh & Sara Berg e 160 pages 240 x 170mm full colour throughout ISBN 978-1-906502-49-2 £18.99 • hb 324 pages • 240 x 148mm two colour throughout ISBN 978-1-909166-09-7 £12.99 • pb The Mustard Book Cooking on the Bone Rosamond Man and Robin Weir Recipes, history and lore Jennifer McLagan e 224 pages • 240 x 170mm full colour illustrations throughout ISBN 978-1-906502-59-1 £16.99 • hb From Microliths to Microwaves The evolution of British agriculture, food and cooking Colin Spencer e 368 pages 248 x 175mm ISBN 978-1-908117-00-7 £20.00 • hb Manzanilla Christopher Fielden & Javier Hidalgo British Food An Extraordinary Thousand Years of History Colin Spencer e Winner of the Michael Smith and André Simon Awards 400 pages • 248 x 175mm 16 pages of illustrations ISBN 978-1-908117-03-8 £15.99 • pb celebrating a century Marguerite Patten CBE, was born in Bath, Somerset, in 1915 and grew up in Hertfordshire. She started cooking for her family at a very young age when her mother had to return to work. When the Second World War broke out, Marguerite started working for the Ministry of Food, suggesting inventive and cost-effective ways to make the most of your rations. Her ideas were broadcasted on BBC radio in a programme called ‘Kitchen Front’. She became one of the first ‘celebrity cooks’ on television, firmly establishing herself as a culinary icon. With over 160 cookery books to her name and a lifetime spent in the food world, Marguerite Patten’s association with Grub Street is a privilege. Her books are as in-demand today, as the first time they were published; the first printing of her book The Basic Basics Jams, Preserves and Chutneys Handbook sold out in the first six weeks. Here are some of her iconic titles also published by Grub Street. Coming this summer ‘Century of British Cooking’: BREAD AND OIL A Celebration of Majorcan Culture Tomás Graves e 160 pages 198 x 129mm ISBN 978-1-906502-63-8 £14.99 • hb 32 272 pages • 255 x 230mm full colour throughout ISBN 978-1-906502-20-1 £14.99 • pb Marguerite patten e 240 pages 198 x 129mm ISBN 978-1-909166-16-5 £10.99 • pb 33 How to obtain Grub Street Books London, South England and Paris Jean-Marc Evans Tel: 00 44 (0)7901 603 076 [email protected] GET IN TOUCH Midlands, West & Wales Andrew Tarring Tel: 00 44 (0)1864 241 249 Mob: 00 44 (0)7932 477 002 [email protected] www.grubstreet.co.uk (new and improved website launching 2015) @grub_street Grub Street Publishing grubstreet_books We regularly post reviews, interviews and competitions on our social media sites. Some of our authors are also active on Facebook, Twitter and Instagram and would like to hear from you. Scotland and Northern England Sheila Hilton Tel: 00 44 (0)7971 189 924 [email protected] Ireland (North and South) Vivienne Lavery Wascana Newtownpark Avenue Blackrock County Dublin Tel: 00 35 31 289 1007 Fax: 00 35 31 289 1008 [email protected] Italy Contact Grub Street 0207 924 3966 Spain and Portugal Humphrys Roberts Associates Tel: 00 34 952 151 462 Mob (UK): 00 44 (0)7734 869 686 Mob (ES): 00 34 692 057 642 [email protected] Scandinavia, Middle and Near East, Turkey, Greece, The Caribbean and The Netherlands John Edgeler Tel: 00 44 7801 866936 [email protected] France, Belgium, Germany, Switzerland and Austria Ted Dougherty 72 Hadley Street London NW1 8TA Tel: 00 44 (0)207 482 2439 Mob: 00 44 (0)7802 500 448 Australia Capricorn Link 2 Dowling Place South Windsor NSW 2756 Australia Tel: +612 4560 1600 Fax: +612 4577 5288 [email protected] www.capricornlink.com.au New Zealand Andrew Tizzard Nationwide Books PO Box 65 Oxford New Zealand Tel: 03 312 1603 Fax: 03 312 1604 [email protected] USA Casemate Publishers and Book Distributors 908 Darby Road Havertown PA 19083 Tel: 610 853 9131 [email protected] Canada Fitzhenry and Whiteside 195 Allstate Pkwy Markham ON L3R 4T8 Tel: 905 477 9700 [email protected] South Africa Trinity Books PO Box 242 Randburg 2125 South Africa Tel: 27 11 787 4010/1 [email protected] Singapore and the Far East Publishers Marketing Services Pte Ltd 10C Jalan Ampas #07-01 Ho Seng Lee Flatted Warehouse Singapore 329513 Tel: 6256 5166 [email protected] India Research Press 2/25 Ansari Road New Delhi 110 002 India Tel: + 91 (0) 124 404 0017 [email protected] Trade Distribution Littlehampton Book Services Faraday Close Durrington Worthing West Sussex BN13 3RB Tel: 01903 828 800 Fax: 01903 828 802 Direct Mail In cases where a book cannot be obtained through your local bookseller please send a cheque for the full price plus postage of £3.75 per hardback or £2.75 per paperback to: Grub Street Publishing, 4 Rainham Close, London, SW11 6SS Alternatively, please phone with your credit card details (MasterCard or Visa) on 0207 924 3966 All Other Enquiries Grub Street Publishing 4 Rainham Close London SW11 6SS Tel: 020 7924 3966/ 020 7738 1008 Fax: 020 7738 1009 [email protected] GRUB STREET 4 Rainham Close London SW11 6SS 0207 924 3966 www.grubstreet.co.uk
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