Food & drink
Red Rooster Cookbook The Story of Food and Hustle in Harlem
Marcus Samuelsson Pavilion | 9781911216636 | £25.00 | April 2017 | HB Over 200 colour photographs & illustrations | 352 pages 254 x 200 mm
Published to tie in with the opening of the Red Rooster restaurant in Shoreditch Central to Harlem, and its melting pot of Spanish, African and Caribbean culture, are the culinary dishes and vibrant way of life – a mecca for restaurants, chefs and entrepreneurs. Marcus Samuelsson’s book reflects upon his journey from Ethiopia, to Sweden, then to Harlem, influenced by the abundance of flavours that he has discovered along the way. Recipes include Ethiopian spiced-crusted lamb and peanutbacon pork chops, alongside slow-baked blueberry bread and doughnuts with sweet potato cream. He reinvents traditional home foods such as fried chicken and Swedish meatballs, delivering them with a fresh twist and new flavour combinations. More than just a cookbook, deeply personal dishes, woven with stories of Marcus’s neighbourhood and restaurant, will expand the sense of adventure in any cook’s kitchen. Marcus Samuelsson is the owner of a number of restaurants, including Red Rooster in Harlem. His New York Times bestselling memoir Yes, Chef won a 2007 James Beard Award for best international cookbook. He cooked a state dinner for President and Mrs. Obama at the White House and has appeared on ‘Today’, ‘Late Night with Jimmy Fallon’ and ‘The Martha Stewart Show’. Samuelsson will open his first London restaurant, Red Rooster, to coincide with this book’s publication.
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What to Eat and How to Eat It 99 super ingredients for good eating and good living
Renée Elliott Pavilion | 9781911216186 | £20.00 | June 2017 | HB 100 photographs & illustrations | 256 pages | 246 x 189 mm
A complete superfood reference for taking better care of both health and the environment This modern encyclopedia of the top 99 superfoods is for anyone who wants to eat well and live better. Each ingredient entry offers notes on benefits, selection, preparation and cooking, plus thoroughly useable and delicious recipe suggestions that don’t require impossible preparation times, complicated methods or long lists of additional ingredients. The ingredients are divided into 10 grocery categories to make shopping super simple: Beans, Fermented Foods, Fruit, Grains, Herbs and Spices, Cooking Ingredients, Meat, Fish and Dairy, Nuts and Seeds, Seaweeds and Vegetables. The ‘Super-useful Store Cupboard’ highlights the best kitchen staples to stock, while meal guides collate all the recipe suggestions for breakfast, lunch, dinner and sweet treats, so dishes can be planned by ingredient or by meal time. Renée Elliott is an entrepreneur and organic pioneer who founded Planet Organic, the UK’s first organic supermarket, in 1995. Determined to change food culture, her mission is to promote health in the community. Renée is serving her 16th year as a Trustee of the Soil Association, the UK’s largest organic certifier, and is on the Catering Mark Standards Committee, working on the independent certification of food in nurseries, schools, universities, workplaces, restaurants, hospitals and care homes.
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Wholefood Heaven in a Bowl Natur ally Healthy Food From Around the World
David & Charlotte Bailey Pavilion | 9781911216179 | ÂŁ16.99 | April 2017 | HB 70 colour photographs | 160 pages | 200 x 200 mm
A mouth-watering array of recipes celebrating natural, healthy eating Featuring over 60 recipes for wholesome vegetarian and vegan meals, including breakfasts and drinks, these recipes are presented as easy-to-eat bowl-food, or can be cooked in a single pot (ideal for camping holidays and festivals). Start the day with delicious quinoa porridge with vanilla-spiced almonds and dates, move on to a lunch of coconut and sweet potato polenta cakes with wild mushrooms and Asian greens, and finish the day with an Ethiopian teff and butternut squash stew, or Yucatan salbutes, finished off perfectly with a dessert of spelt and olive oil lemon cake. Featuring plenty of information on the benefits of grains, cereals, pulses, nuts, seeds and fruit and vegetables, the recipes offer a full range of enticing meals. David & Charlotte Bailey serve only nutritious wholefoods from their street-food van, Wholefood Heaven. Their ethos is simple: no matter where you are, you should be able to buy high-quality, nutritious, healthy, ethical and tasty fresh food. They won Best Main Dish at the British Street Food Awards for their Buddha Bowl. This is their second book; the first, The Fresh Vegan Kitchen, was published in 2015.
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Ramen Japanese Noodles AND Small Dishes
Tove Nilsson Pavilion | 9781911216445 | £14.99 | May 2017 | HB 70 colour photographs | 152 pages | 240 x 190 mm
50 delicious recipes, from homemade broth and noodles to complementary dishes and sides There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London’s Soho; the most complex of flavour combinations can be found in a single bowl. Picture bowls filled to the brim with steaming hot broth; flavours enhanced with miso, algae, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch. These recipes will transport the reader to the vibrant streets of Japan via their own kitchen. Tove Nilsson is a Swedish chef and food writer who has made it her life’s mission to slurp ramen all over the world, including: New York, London, Los Angeles, Berlin and Tokyo. From the very first bowl, she became a ramen addict and has since searched tirelessly for the ultimate broth and the tastiest noodles.
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No Ordinary Juice Book Over 100 recipes for juices, smoothies, nut milks and so much more
Natasha Mae Sayliss of Mae & Harvey Pavilion | 9781911216230 | £9.99 | January 2017 | PB 60 colour photographs | 160 pages | 190 x 150 mm
A fresh, flavour-orientated and accessible approach to the modern juicing phenomenon The juice trend is as popular as ever. The coldpressed juice market alone is estimated to be worth $100 million a year in the US. This new book offers a refreshing alternative to detox and diet juicing with a selection of over 100 eminently practical, pleasing and seasonal recipes for juices, smoothies, nut milks and more. London-based juicer Natasha Mae Sayliss puts fantastic flavours and fresh ingredients at the centre of her recipes. Divided into four main chapters – spring, summer, autumn and winter – there are classic juice combinations and Mae + Harvey favourites such as carrot, clementine and ginger juice, along with ideas for smoothies, nut milks, mocktails and cocktails. And to ensure no fresh ingredients ever go to waste, a selection of clever food recipes has been included for using up leftovers. Natasha Mae Sayliss founded Mae + Harvey in 2014 to offer seasonal cold-pressed juices and nut milks using fresh ingredients from her local greengrocer, JD Harvey. As well as distributing Mae + Harvey juices to coffee shops around London, Natasha also makes cold-pressed juices and an exclusive range of nut milks in-house for Lundenwic, a Nordic-themed café based in Aldwych.
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Bee’s Incredible Cakery Cake decor ating for ultimate wow factor
Bee Berrie Pavilion | 9781911216247 | £14.99 | June 2017 | HB 100 colour photographs | 144 pages | 224 x 189 mm
25 trend-led cake decoration projects for truly show-stopping cakes Move over boring bakes and basic cupcakes, Bee Berrie’s innovative and eye-catching cakes are designed to stop you in your tracks. This follow-up to Bee’s Brilliant Biscuits features 25 cake decoration projects inspired by the hottest trends in modern baking. Home bakers are more skilled than ever before and this book combines the newest baking and icing techniques. Choose from naked tiered cakes with edible flowers, printed icing, upside-down drizzle cakes, joconde sponge, surprise-inside cakes, marble-effect icing, cakes for special diets and more. Easy craft projects for cake toppers will further allow for personalization of bakes and, with hints and tips on flavour pairings, sizing and common baking problems, this is the ideal companion for the contemporary baker. Bee Berrie, originally from Aberdeenshire, trained as a microbiologist but swapped bacteria for baking in 2012. She established Bee’s Bakery in West London, which hand-makes customized cookies and cakes. The bakery is known for its bold, eye-catching designs, and was included in the London Evening Standard’s ‘Top 5 Biscuit Bakeries in London’. Bee’s clients include the BBC, Harrods, Jamie Oliver, Stella McCartney, Topshop, Sky, Harvey Nichols and Microsoft. Her first book, Bee’s Brilliant Biscuits, was published in 2016.
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Dinner Deconstructed Annabel Staff Portico | 9781911042471 | £9.99 | March 2017 | HB 50 colour photographs | 112 pages | 219 x 166 mm
Recipes represented visually as they’ve never been seen before Photographed tastefully in the raw, these are recipes with a difference. They are all dishes that have not yet been made! In this quirky and stylishly presented book, the reader can browse the aesthetically arranged ingredients for a unique perspective on a range of favourite dishes, from aubergine parmigiana to guacamole and from steak Béarnaise to carrot cake. And when they’ve done enough looking, they can go onto the cooking with the recipes included. Annabel Staff is a London-based photographer who has rarely put her camera down since picking up her dad’s Nikon SLR in the 1980s. Her work has been printed in publications such as The Times, the Guardian, Rolling Stone and Billboard magazine, and she works with brands including Red Bull, MasterCard and Coca-Cola. She is the author of Life Hacks and Kitchen Hacks.
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The Well-Dressed Salad Fresh, delicious and satisf ying recipes
Jennifer Joyce Pavilion | 9781910904879 | ÂŁ9.99 | January 2017 | HB 30 colour photographs | 96 pages | 200 x 200 mm
Over 50 healthy, satisfying recipes for a low-calorie lifestyle Elevating salads to their rightful place as stylish and satisfying dishes, there are more than fifty recipes to tempt taste buds in this book, with exciting textures and zingy flavours from around the world. From blood oranges and asparagus to quail and crab, this book combines seasonal ingredients with innovative dressings that complement the dishes beautifully. Recipes range from well-known Mediterranean classics such as tabbouleh and fattoush, to contemporary fusion dishes like raspberry duck with sugared pecans. With more and more people aspiring to eat healthier diets, and with such a large variety of fresh and interesting ingredients now readily available, there has never been a better time for inspiring new salad ideas. Jennifer Joyce was born in the USA, where her Italian heritage first ignited a passion for food. She has travelled the world seeking out intense and inspirational flavours. She writes for Elle Deco and the Telegraph. She lives with her husband and two children in Richmond, London.
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The National Trust Book of Scones 50 delicious recipes and some curious crumbs of history
Sarah Clelland National Trust Books | 9781909881938 | £9.99 | April 2017 | HB Colour photographs throughout | 144 pages | 192 x 136 mm
50 of the best National Trust scones, plus bitesize portions of history Scone obsessive Sarah Clelland has gathered 50 scone recipes from National Trust experts around the country, and matched each one with a quirky guide to a National Trust place. Whip up a triple chocolate scone while reading about the mechanical elephants at Waddesdon Manor; savour an apple and cinnamon scone and absorb the dramatic love life of Henry Cecil of Hanbury Hall; or marvel at Ightham Mote’s Grade 1 listed dog kennel with a cheese, spring onion and bacon scone. History is best enjoyed with a scone, as everyone who’s visited a National Trust house knows, and this book brings the best of both. Sarah Clelland has visited more than a hundred National Trust properties in search of the perfect scone. She reviews every property and its scones on her dedicated blog, National Trust Scones. Other National Trust food titles on p75
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National Trust Family Cookbook Claire Thomson National Trust Books | 9781911358039 | £20.00 | March 2017 HB | Over 70 colour photographs | 208 pages | 246 x 189 mm
Over 100 delicious recipes to make meals fun – perfect for busy families Divided into timescale sections: quick lunches and suppers that take around 10 minutes; 20-minute reliable recipes; savvy family stalwarts that take 40 minutes at most, and unhurried and imaginative recipes that take between 45 minutes and an hour, the National Trust Family Cookbook is packed with delicious and colourful recipes for lunches and suppers as well as healthy (and indulgent) breakfast ideas, lunchbox alternatives and food for Sunday roasts and summer barbecues. Dishes include yoghurt, lemon and cardamom chicken wraps, cold Vietnamese noodle salad, and pea and halloumi fritters, as well as smashed tomato toast and coconut, raspberry and lemon syrup loaf. Claire Thomson also suggests alternative twists and substitutes for store cupboard ingredients and ways in which kids can get involved in the cooking. Claire Thomson is a chef and food writer, and the Family Food Ambassador for the National Trust. Claire runs The Table of Delights, an interactive food website for kids, and writes regularly for the Guardian’s Food section. She is the author of The Five O’Clock Apron and lives in Bristol with her three daughters, who are the willing testers for all her recipes.
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