Food & drink
Prawn on the Lawn fish and seafood to share
Rick & Katie Toogood Foreword by Mitch Tonks Pavilion | 9781911216964 | £18.99 | March 2018 | HB 80 colour photographs | 192 pages | 235 x 193 mm
A modern collection of quick, healthy and delicious fish and seafood recipes This contemporary and fresh take on fish cookery comes from the trendiest fish restaurant on the block, and lays bare its simple techniques for creating amazing food with maximum impact. The recipes are split into an enticing selection of cold and hot tapas, large plates, sides, desserts and cocktails. From their signature ‘Prawn on the Lawn’ dish to succulent scallop ceviche, beetroot-cured salmon, razor clams with nam jim, to crab adobo, it’s all delicious and guaranteed to be a hit. Ideal for the foodie who loves entertaining and wants to recreate restaurant-quality food without the fuss. Rick & Katie Toogood’s Prawn on the Lawn began life as a seafood bar and fishmonger in London’s buzzing Islington in 2013, reaching number one on TripAdvisor’s restaurant poll in its first year. It has now been extended to a restaurant, serving only the freshest seafood and tapas-style fish dishes, with a second site in Padstow, Cornwall, where they now live year-round. For more information visit: Prawnonthelawn.com
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Gennaro’s Fast Cook Italian From fridge to fork in 40 minutes or less
Gennaro Contaldo Pavilion | 9781911595113 | £20.00 | April 2018 | HB 80 colour photographs | 192 pages | 246 x 189 mm
‘His talent for cooking and story-telling changed my life and food forever.’ Jamie Oliver From lightning-fast risottos, to perfectly pronto pastas, speedy soups and delightful desserts, these recipes showcase the very best Italy has to offer, while requiring very little time in the kitchen. Featuring food from all the major regions of Italy, these quick recipes really make the most of the amazing fresh produce for which Italy is renowned. The result is delicious, nutritious food that can be on the table in minutes – perfect for busy families or for easy entertaining. With stunning food photography and bursting, as ever, with Gennaro’s passion for food and life, lovers of Italian food can’t fail to be seduced and inspired. Buon appetito! Gennaro Contaldo is widely known as the Italian legend who taught Jamie Oliver all he knows about Italian cooking. As well as being a renowned TV personality in his own right with his BBC2 ‘Two Greedy Italians’ series, he regularly appears on BBC1’s ‘Saturday Kitchen’. Gennaro trains chefs and creates menus for Jamie Oliver’s restaurant chain, Jamie’s Italian. His previous cookbooks include Gennaro’s Passione, Gennaro: Slow Cook Italian and Gennaro’s Italian Bakery. He has his own YouTube food channel and is an ambassador for Citalia and Bertolli. He lives in east London with his wife and daughters. For more details visit: Gennarocontaldo.com More books by Gennaro Contaldo on p72
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Healthy Happy snacks and treats Gracie & Sophie Tyrrell Pavilion | 9781911595632 | £9.99 | April 2018 | PB 60 illustrations & photographs | 160 pages | 190 x 150 mm
‘In treating yourself you can treat your health.’ Squirrel Sisters Sisters Gracie and Sophie, founders of Squirrel Sisters, have revolutionized healthy snacking. Drawing on their expertise, their debut book is a fresh and flavourful approach to making snacks and treats at home. From fruit and nut bars to energy balls, bakes and brownies, the Squirrel Sisters use fresh ideas and ingredients to create a clever selection of snacks and treats for all year round – to be enjoyed at any time of day, in the office, at home, in packed lunches and on the go. Using everyday kitchen appliances, the sisters demonstrate how to create clever combinations of flavours that don’t break the bank. Every recipe has passed the supermarket test and all ingredients can be easily found in store. Snacking never tasted so good! Gracie & Sophie Tyrrell created the Squirrel Sisters brand to produce delicious snacks, proving there does not need to be a choice between healthy and fun. Squirrel Sisters snack bars are sold everywhere from Whole Foods to Boots and, made of all-natural ingredients, they do not compromise on taste. For more information visit: Squirrelsisters.com
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Dogs’ Dinners The healthy, happy way to feed your dog
Debora Robertson Pavilion | 9781911595656 | £9.99 | June 2018 | HB Illustrations throughout | 128 pages | 185 x 135 mm
Over 30 easy, inexpensive and nutritious recipes to make for pet dogs Espousing a modern attitude to canine nutrition, Dogs’ Dinners outlines all the easy, inexpensive and practical ways to feed a pet dog a nutritious and balanced diet – all from scratch! Debora Robertson promotes a method of natural feeding that fits easily into everyday life, as well as catering each diet specifically to any dog’s individual needs. With over 30 delicious recipes to choose from, this book covers not only general health but nutrition for puppies, sick or recovering dogs, older dogs, treats of all kinds and recipes for special occasions – even birthday cake! Dogs’ Dinners proves that feeding dogs homemade food does not spoil them, but rather ensures that each dog’s nutritional needs are met in an easy, inexpensive and environmentally friendly way. Including guidance and advice from a canine nutritionist, vets and behaviourists, this book ensures that dogs are offered nourishing ingredients that will improve their general wellbeing. Debora Robertson is a dog enthusiast, food writer and journalist who has written for the Guardian, Daily Telegraph, Daily Mail, Red, Waitrose Kitchen, Sainsbury’s Magazine and Saga Magazine, among many others. She lives in north London with her husband, a dog, a cat and a mountain of cookbooks.
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Classic British Cooking Sarah Edington National Trust Books | 9781911358237 | ÂŁ30.00 | March 2018 HB | Colour photographs throughout | 424 pages | 246 x 189 mm
A celebration of classic British dishes, from childhood classics to Sunday roast essentials This updated edition of the National Trust Complete Traditional Recipe Book brings together all of the best of British cooking and features regional dishes and twists on historic recipes found in the National Trust archives. With over 500 recipes for everything from soups and fish dishes, through to sauces, sides and meat dishes, finishing up with pudding, cakes, breads and jams, this comprehensive guide includes mouthwatering recipes for potted crab, slow-roasted belly pork, steamed ginger pudding and damson ice cream. The origins of classic recipes are explored, from the macaroni cheese of the 19th century to Indianinfluenced kedgeree; along with the story of how medieval pottage became soup and how desserts like rice pudding and Eton mess became all-time favourites. Each chapter contains a detailed introduction to the history behind key dishes, alongside modern interpretations of time-honoured recipes. Sarah Edington has written and edited many books on food. She was a professional cook for many years, running her own catering business with the National Trust and the Victoria & Albert Museum among her customers. As well as writing about food she specializes in tours of historic kitchens. More National Trust food books on p76
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The Weekend Cookbook Rel a xed recipes for l azy days
Matt Williamson National Trust Books | 9781911358374 | £20.00 | March 2018 HB | 50 colour photographs | 184 pages | 246 x 189 mm
Over 100 failsafe recipes for weekend family meals and entertaining friends In this new book, chef Matt Williamson provides recipes ideal for any occasion – whether it be a lazy breakfast in bed, a healthy brunch, a leisurely roast dinner or a quick Sunday supper. With chapters on Breakfast, Brunch, Long Lunches, Roasts, Barbecues, Picnics, Easy Dinner Parties and Bakes, the recipes range from brunch classics such as French toasts and omelette Arnold Bennett to tasty long lunches like mussels in a saffron and fennel broth or Persian-style stuffed shoulder of lamb. With recipes for three-course dinners, perfect for a supper party with friends, dining outdoors – jerk skewers, Mexican corn cooked on the barbecue – to black pudding Scotch eggs for the perfect picnic, these 100 approachable and easy-to-follow recipes are packed with flavour and draw on culinary inspiration from around the globe. Matt Williamson has over 20 years of experience of working in restaurants around the world, from 2-star Michelin restaurants to gastro pubs and London bistros. His restaurant Flinty Red in Bristol won accolades from Michelin, Good Food Guide and Observer Food. His cooking style has been influenced by his extensive travels. He now works on various culinary projects, including acting as a consultant for restaurants and developing new products.
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Granny’s Kitchen Cupboard A lifetime in over 100 objects
John Alexander Pavilion | 9781911595649 | £12.99 | May 2018 | HB 60 colour photographs | 128 pages | 190 x 225 mm
A highly illustrated collection of vintage, mid-century ephemera Accumulated over many years, the enigmatic collector of this book, ‘Granny’, presents a selection of postwar goods, advertising and kitchen ephemera. From nylon stockings, boil dressings and chocolate wrappers to butane fuel and nostalgic postcards, this is an incredible collection of innovative advertising designs and odd curios that have long since been replaced by modern technologies. Featuring old recognizable household brands that have evolved into various iterations in the present day, such as Harrods, Johnson’s, Vaseline, Vicks, Elastoplast, the AA, Strepsils, W H Smith, Boots, Hoover, Happy Shopper and Lego, this collection also features some odd items that may evoke nostalgia or even amusement. John Alexander’s mother, Jennifer Keitley, was born into an army family in the early 1920s. She lived a full life, spending her childhood in India and travelling throughout Europe before air travel became unremarkable. During the Second World War, Jennifer served in the WRNS, hopping on planes to London for the weekend from her naval air station in the Lowlands. In 1960, Jennifer married and the following year moved into the house in Surrey where the contents of Granny’s Kitchen Cupboard were brought to light more than 50 years later.
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Wine by the Glass Helping you find the fl avours and st yles you enjoy
Oz Clarke Pavilion | 9781911595205 | £9.99 | May 2018 | HB 40 illustrations | 176 pages | 185 x 135 mm
Easy wine know-how from one of the world’s leading wine experts Oz uses his trademark wit and irreverent style to teach the basics of wine appreciation – how to get more out of a bottle of wine and find out what is really inside. He guides the reader through the world of fascinating flavours to help them find a wine they enjoy drinking while recommending wines to try, explaining how bottle labels describe the taste and quality of the wine and whether it is any good or not. A book to dip in and out of, it is divided into short, easy-to-read topics, with recommended wines to try covering all styles and flavours. Oz Clarke is one of the world’s leading wine experts, known for his phenomenal palate, irreverent style and accurate predictions. He is the author of many awardwinning books on wine, including The History of Wine in 100 Bottles, Grapes & Wines: A Comprehensive Guide to Varieties and Flavours (co-authored with Margaret Rand) and Oz Clarke’s World of Wine. Before wine took over his life in 1984, Oz was a full-time actor and singer, appearing in West End hit shows and touring with the Royal Shakespeare Company. Alongside his BBC television and radio broadcasts, he currently presents a series of concerts, ‘Drink to Music!’ with the acclaimed Armonico Consort. For more information visit: Ozclarke.com More books by Oz Clarke on p79
Photograph by Simon Buck
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The National Trust Book of Afternoon Tea Laura Mason
Whisk y Classified Choosing Single Malts by Fl avour
David Wishart
National Trust Books | 9781911358206 | £9.99 | March 2018
Pavilion | 9781862059139 | £14.99 | April 2018 | HB
HB | Colour illustrations throughout | 160 pages | 192 x 136 mm
200 photographs and illustrations | 272 pages | 236 x 163 mm
A celebration of afternoon tea, from cucumber sandwiches to jam and scones
A fully revised and updated edition of the definitive guide to malt whisky
Afternoon tea is the quintessential British ritual. And with over 100 tearooms across the country, the National Trust knows a thing or two about it. This gift-size guide has delicious recipes for savoury and sweet treats, both traditional and with a modern twist, ranging from sandwiches and tarts to cakes, scones, macaroons, shortbreads and preserves. How to brew the perfect pot of tea is covered, along with sample menus for every occasion. Food historian Laura Mason also includes some fascinating and amusing historical recipes that reveal how afternoon tea was taken in times gone by and the origins of some of our beloved dishes.
Single malt whisky is the fastest expanding sector of the booming whisky market. Visitor numbers at Scotland’s whisky distilleries reached record numbers of over 1.7 million in 2016. Each entry in this classic guide includes a short description of the distillery, information for visitors, Dr Wishart’s own tasting notes and his flavour profiles according to his innovative classification. The history of whisky-making and production methods are clearly explained, and the author also reveals how to organize a whisky tasting. Whisky Classified makes an excellent tasting guide for all whisky drinkers, from the novice to the connoisseur.
Laura Mason was raised on a farm in Upper Wharfedale, Yorkshire. A highly respected food historian, her books include National Trust Books Good Old-Fashioned Roasts and The National Trust Complete Country Cookbook.
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David Wishart became interested in malt whisky when, as a mathematics undergraduate at St Andrews, he was first introduced to cask-strength Laphroaig by his father. He gives whisky talks and tastings to postgraduates and at international conferences.
8.5mm spine
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