S PR I N FO GOD A DDI & DR T ION INK S
From the Oven
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DI A N A’ S B O OK S
Simple dishes that look after themselves Diana Henry
H AV E S OL D MOR E T H A N 70 0,0 0 0 C OP I E S WOR L DW I DE
The new cookbook from bestselling, awardwinning food writer Diana Henry. Let the oven do the work with this easy-going collection of full-flavoured dishes from Diana Henry. All of the recipes in this book can be cooked in one dish or tin. You simply prep the ingredients then pop them in the oven to roast while you get on with your life. From quick after-work suppers and light veggie meals to more substantial feasts to feed friends, these recipes are packed with full-on flavour. Diana includes recipes such as Spatchcock Chicken with Chilli, Garlic and Oregano Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and Sherryroast Jerusalem Artichokes, Chestnuts and Mushrooms, proving that impressive meals are achievable in every home – no matter how limited your time, resources or energy.
A B I R D I N T H E H A N D,
S I M PL E WA S
S I M PL E A N D
W I N N E R OF T H E
HOW T O E A T A PE AC H
F ORT N U M & M A S ON
W E R E T OP 10
C O OK E RY B O OK OF
BE S T S E L L E R S
T H E Y E A R AWA R D 2 017
Diana Henry
is one of the UK’s best-loved food writers. She has a weekly column in the Sunday Telegraph and also writes for BBC Good Food, House & Garden and Waitrose Weekend. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times, most recently in 2015), Cookery Writer of the Year at the Fortnum & Mason Food and Drink Awards in 2013 and 2015 and Cookery Book of the Year for Simple at the 2017 Fortnum & Mason Food and Drink Awards . »twitter @dianahenryfood »instagram @dianahenryfood
Previously from Diana Henry
Specification September 2019 Mitchell Beazley £25.00 HB 9781784725846 240 pages 246 x 189mm 60,000 words 100 photographs Rights available: World ex. USA & Can
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F O OD & DR I N K
The Pig
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T H E F I R S T B O OK
Tales & recipes from the kitchen, garden & beyond Robin Hutson
F ROM T H E T R A I L BL A Z I NG HO T E L GROU P
A stylish, practical guide to living the good life. Among the pages of The Pig you will find an idiosyncratic, seasonal approach to the good life, with delicious recipes, how-to guides, lists, panels and stories. Chapters include: Out in the Garden • The benefits of growing 12 types of mint • An essay on ‘the sweetness of carrots’ • How to make your own sack garden • Recipe for the Gardener’s sandwich On the Table • Pigging out: how to enjoy everything from nose to tail • How to lay the (perfectly imprecise) table • Recipes for breakfast, snacks and meals all day long, including Smoked vodka BBQ pork leg, Trout pâté & sourdough toast, Garden leek & cider soup, The Pig’s tobacco onions and Chocolate gingerbread & smoked chilli chocolate sauce
F I N D T H E PIG I N T H E N E W F OR E S T, S OU T H A M P T ON, S OM E R SE T, D OR SE T A N D DE VON, A N D S O ON K E N T, W E S T S US SE X A N D C OR N WA L L T O O
Time for a Drink • A couple of wines that go with anything • Infusing gin with beetroot • A selection of cocktail recipes Bring on the Festivities • How to build a perfect festival • The only five recipes you need for simple feasts outdoors • How to dance without spilling a drop As Happy as a Pig...in a Spa • Anatomy of relaxation • How to design a calm space at home • How to make your own massage oils with herbs • Nettle and lemon tea recipe A Living Space • How to create a perfect flame, all year round • Styling a wall with boot-sale bargains • Dry and press your own fern leaf • Inside out: dressing the garden
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The Pig began
in 2011 in the New Forest and became an instant hit. A more relaxed take on the country house hotel, The Pig’s unique selling point was its kitchen garden which was – and has remained – at the heart of the hotel, and the menu. Founded by Robin Hutson (who created Hotel du Vin and launched Lime Wood), his wife Judy Hutson (who is responsible for the interiors) and David Elton, The Pig’s litter has grown to five, with more to follow soon. The hotels have won a fervently loyal following and a string of industry accolades.
»twitter @The_Pig_Hotel »instagram @thepig_hotel
Specification May 2019 Mitchell Beazley £30 HB 9781784725570 304 pages 260 x 194mm 50,000 words 120 photographs Rights available: World
F O OD & DR I N K
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Bazaar
Fresh, flavourful & deeply satisfying vegetarian recipes for every occasion Sabrina Ghayour Delicious new vegetable dishes from the bestselling Middle Eastern chef Sabrina Ghayour, author of Persiana, Sirocco and Feasts. bazaar noun: a market in the Middle East Bazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won’t feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore. Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats.
S A BR I N A GH AYOU R’ S B O OK S H AV E S OL D MOR E T H A N
300K C OPI E S IN THE UK
PE R S I A N A WA S AWA R DE D OB S E RV E R F O OD MO N T H LY ’ S ‘ BE S T N E W C O OK B O OK ’ A N D S I RO C C O A N D F E A S T S W ER E SU N DAY TIMES BE S T S E L L E R S
Previously from Sabrina
Recipes include: • Grilled halloumi flatbreads with preserved lemon salsa • Charred tomato & roasted chilli soup with herb-fried croutons • Root vegetable bastilla • Grilled tofu salad with peanuts, sweet tamarind & spiced miso dressing • Potato, ricotta & herb dumplings with walnuts & chilli butter • Feta, pul biber & oregano macaroni cheese • Courgette, orange & almond cake with sweet orange yogurt frosting
Sabrina Ghayour
Chef, food writer and cookery teacher Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. Her work has featured in The Times, The Sunday Times, the Evening Standard, the Guardian, the Independent, the Telegraph, delicious. magazine, Waitrose Food magazine, Sainsbury’s Magazine and BBC Good Food magazine. She has appeared on BBC1’s Saturday Kitchen, BBC2’s Great British Menu and on Channel 4’s Sunday Brunch.
»twitter @ SabrinaGhayour
»instagram @ SabrinaGhayour
Specification April 2019 Mitchell Beazley £26.00 HB 9781784725174 240 pages 246 x 189mm 37,345 words 120 photographs Rights available: World
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F O OD & DR I N K
Salt & Time
A L I S S A WA S S HORT L I S T E D F OR T H E YOU NG BR I T I S H
Recipes from a modern Russian kitchen Alissa Timoshkina
F O ODI E AWA R D S I N 2 017
A collection of delicious modern recipes from Siberia and beyond. Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia – the crossroads of Eastern European and Central Asian cuisine – with 98 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some sumptious Honey and pine nut cake.
PA RT N E R S H I P S , CLIENTS A ND C OL L A B OR AT ION S I NC LU DE A I R B N B ,
‘Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia – or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches – revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.’ – Alissa Timoshkina
PA N T ON E , S E E DL I P, TA NQU E R AY, A DI DA S , T H E F O OD N E T WOR K A N D T H E E V E N I NG STA N DA R D
‘If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic.’ – Olia Hercules, author of Mamushka and Kaukasis
Alissa Timoshkina
Food and Russian culture are two of Alissa’s greatest passions. She grew up exposed to the classics of Russian and world cinema and literature. Within a year of setting up her Instagram account, Alissa embarked on a new project: a cinema-supper club called KinoVino. Since its launch in 2015, KinoVino has established a reputation as one of London’s most original projects, featured in Vogue, Vice , the Telegraph, Time Out and BBC Radio 4’s Food Programme. Alissa was shortlisted for the Young British Foodie Awards in 2017.
»twitter @borschnotears
»instagram @borsch_and_no_ tears Specification March 2019 Mitchell Beazley £25.00 HB 9781784725389 240 pages 246 x 189mm 46,000 words 132 photographs Rights available: World
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F ood & Drink
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Chetna’s Healthy Indian
Everyday family meals effortlessly good for you Chetna Makan 80 deliciously healthy Indian-inspired recipes that are both family friendly and full of flavour. We all know there is more to Indian food than just curries; it can also be really healthy, fresh and super delicious. Chetna’s Healthy Indian contains home cooking at its best – straightforward methods, very few ingredients, crowd pleasing flavours, nourishment and comfort. It draws upon inspiration from Chetna’s family and friends, creating realistic recipes for midweek, after work, busy weekends or when you simply want to look after yourself with wholesome food. You’ll discover 80 fantastic recipes that require minimum time and effort, including Onion & whole spice chicken curry, Tandoori pan-fried sea bream, Paneer & cavalo nero saag and Baked cardamom & pistachio yogurt pots. Inspired by Indian cuisine, Chetna’s Healthy Indian is proof that healthy food does not need to be health food, and convenient meals can be good for you, too.
CH ET NA WA S A SE M IF I NA L IST ON T H E GR E AT BR I T ISH B A K E OF F, W H ICH PE A K E D AT 12.3 M I L L ION V I E W E R S PE R E PISODE IN THE UK
T H E C A R D A MO M TR A IL A N D CH A I, CH A AT & CHU T N E Y
Chetna Makan was born
in Jabalpur, an ancient city in central India. She has a degree in fashion and worked in Mumbai as a fashion designer before moving to the UK in 2003. Chetna reached the semi-final of The Great British Bake Off in 2014, and her first book, The Cardamom Trail, is a celebration of baking with Indian flavours. She has a very popular YouTube channel ‘Food with Chetna’ where she shares her creative flair for food.
»twitter @chetnamakan
»instagram @chetnamakan
H AV E S OL D 3 5,4 52 C OP I E S T O DAT E
Previously from Chetna
Specification January 2019 Mitchell Beazley £20.00 HB 9781784725358 208 pages 235 x 190mm 30,000 words 169 photographs & illustrations Rights available : World
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Saffron in the Souks
Vibrant recipes from the heart of Lebanon John Gregory-Smith Delicious Lebanese recipes, from the mountains to the sea, by bestselling author John Gregory-Smith.
JOH N H A S M A DE S E V E R A L GU E S T
Saffron in the Souks is an exploration of the rich culinary offerings of Lebanon, from traditional home cooking to sizzling street food. The great civilisations of the ancient world used Lebanon as their commercial capital, and the food and culture of the country today reaches back to the Assyrians, Persians, Macedonians and Romans. From traditional Arab fare to the exquisite Armenian food cooked in Beirut, and even the distinct dishes cooked by the secretive Druze community in the south, John has explored the length and breadth of this fascinating country to bring back the very best of Lebanese cuisine. Sample the best of Beirut’s street food, including Lamb Kibbeh and Manouche (charred flatbreads with goat’s cheese and za’atar). Discover the delights of Lebanese home cooking, such as the smoky and colourful Aubergine Fattah, before finishing with Knafeh, a traditional dessert made with cheese and crisp vermicelli, drizzled with syrup and topped with crushed pistachios. With stunning location photography to bring the country to life, Saffron in the Souks is sure to delight and inspire cooks everywhere.
John GregorySmith is a food
and travel writer who has written four previous books. He writes for Grazia, Evening Standard, Attitude, and Woman & Home, and his recipes have been featured in The Times, the Telegraph, Sainsbury’s Magazine, the Daily Mail, Hello!, GQ and Men’s Health. He has had rave reviews for his pop-ups at Carousel, Soho House, Druid St Market and Wringer & Mangle.
»twitter @mightyspice »instagram @johngs
A P P E A R A NC E S ON C H A N N E L 4’ S S U N D A Y B RU N C H
Previously from John Gregory-Smith:
Specification May 2019 Kyle Books £25.00 HB 9780857835772 192 pages 253 x 201mm 40,000 words 80 images Rights available: World
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F O OD & DR I N K
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A Flash in the Pan Simple, speedy stovetop recipes John Whaite Simple, stunning recipes that can be prepared, and cooked on the hob, in under 45 minutes and many in under 30 minutes. Speedy food can’t be complicated – just a flash in the pan – so no trickery, just delicious and achievable recipes that can be prepared and cooked in under 45 minutes. There are opportunities to be found in a fast-paced kitchen environment, where exceptional dishes can be rustled up without an oven. Pans and a stove are all you need to feed you, your friends and family convenience food, with class. In true John Whaite-style, A Flash in the Pan is brimming with interesting and innovative combinations – from Marmalade Brulée French Toast and Bloody Mary Prawn Tacos to Saag Halloumi, and Apricot, Whisky & Honey Cheesecake.
‘ T H E PA R E D - B AC K A PPRO AC H C E R T A I N LY JOH N H A S MOR E T H A N 8 6,0 0 0 F OL L OW E R S ON T W I T T E R A N D 6 1 ,0 0 0 ON I N S TAGR A M
Previously from John Whaite
D OE S N ’ T I M PLY A N Y CONSTR A I N TS ON H I S C R E A T I V I T Y.’
– N IGE L L A L AW S ON
John Whaite John Whaite won the third series of The Great British Bake Off, and now runs his own cookery school, John Whaite’s Kitchen. His fourth book Comfort was chosen as a Book of the Year by BBC Radio 4’s Food Programme. John was also a resident chef on ITV’s Lorraine for two years. He has written regularly for the Daily Telegraph, Delicious Magazine and Waitrose Weekend and Kitchen. John appears on the BBC Good Food show, The Cake & Bake Show and various regional food festivals across the country. This is his fifth book.
»twitter @john_whaite
»instagram @john_whaite Specification August 2019 Kyle Books £20 HB 9780857836731 192 pages 246 x 189mm 40,000 words 80 images Rights available: World
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Clodagh’s Suppers Suppers to celebrate the seasons Clodagh McKenna TV tie-in from Irish chef Clodagh McKenna sharing 120 delicious and inspirational suppers.
C L ODAGH H A S R E GU L A R S L O T S ON S U N D A Y
‘My biggest passion is to host suppers at my home in London. Whether it’s for friends, family or strangers, my heart fills with joy when I see everyone sat around my table enjoying my food. For me this is what cooking is all about; sharing a memorable moment together.' With Clodagh’s expert advice and experience you too can create stunning suppers that take advantage of the best seasonal produce. Including the best ways to prepare, what to serve and her handy tips for finishing your meal in style the book covers: *H ow to create a well-balanced and delicious menu, writing shopping lists and creating a beautiful table to set the scene. * 1 20 recipes to take you through the year from Wild Garlic & Potato Soup to start a spring supper to autumnal comfort food like Roast Butternut Squash, Cashel Blue & Saffron Pappardelle and warming winter treats such as Hot Chocolate Affogato. * Ideas for easy nibbles to serve as soon as guests arrive, simple cocktails and even edible gifts to ensure everyone leaves with something to remember the evening by.
B RU N C H (U K), T H E T OD A Y S HOW A N D T H E R AC H A E L R A Y S HOW I N T H E US A N D T H E M A R I LY N DE N I S S HOW I N C A N A DA
C L ODAGH H A S MOR E T H A N
5 1,000
I N S TAGR A M
F OL L OW E R S
Clodagh McKenna is a
chef, restaurateur and broadcaster who studied in France and New York and trained and worked at Ballymaloe. The author of five books, she runs Clodagh’s Kitchen in Dublin, is a weekly columnist for the London Evening Standard and collaborates regularly with brands including Selfridges, Fortnum & Mason and The Whitney Museum.
»twitter @clodaghmckenna
»instagram @clodagh_mckenna
»facebook Clodagh McKenna »youtube
Clodagh McKenna
»website
www. clodaghmckenna. com
Specification January 2019 Kyle Books £20.00 HB 9780857834966 208 pages 235 x 190mm 40,000 words Over 100 images Rights available: World
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K Y L E B O OK S: F ood & Drink
Provence
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THE M E DI T E R R A N E A N
Recreate the flavours of Mediterranean France at home Caroline Rimbert Craig
DI E T I S W I DE LY R ECOGN ISED A S THE H E A LT H I E S T I N T H E WOR L D
Recreates the simple delights of an effortlessly healthy Mediterranean ‘diet without actually having to go on a diet’ so you can indulge in Provençal recipes wherever you live. At the crossroads of many civilisations, Provence has seen successive waves of migration and its cuisine reflects this rich and diverse history. It combines the exoticism of the Middle East with the rustic cosiness of French country cooking and the chic aperitif culture of the Riviera. Both a tribute to a disappearing way of life and a practical guide to cooking delicious Provençal
recipes at home. Provence is a book to be treasured, with its inspiring recipes that involve more than just throwing together Mediterranean veg. These include Avignon Daube, a lamb shoulder simmered in white wine with herbs, as well as easy, no-fuss dishes set to become your favourite weeknight staples.
Specification
Caroline Rimbert Craig comes from generations of fruit farmers in Provence. She is the author, with Sophie Missing, of The Little Book of Lunch, The Cornershop Cookbook and The Little Book of Brunch.
»twitter @carolinecraig
June 2019 Kyle Books £22 HB 9780857835154 208 pages 246 x 189mm 40,000 words 100 images Rights available: World
»instagram @carolinecraig
Lose Weight & Lower Your Risk of Diabetes A delicious and nutritious weight-loss diet for those with pre-diabetes and type 2 diabetes Katie & Giancarlo Caldesi
THERE
A R E 60 M I L L ION
P E OP L E W I T H DI A BE T E S T H ROUGHOU T E U ROP E
W W W. K Y L E B O OK S .C O.U K
100 healthy, tasty recipes to stabilise blood sugar levels, improve symptoms and reduce the risk of type 2 diabetes. Katie and Giancarlo guide you through how to halt the progress of diabetes, lose weight and bring your blood glucose down to a normal level by sharing delicious new ways to think about food on a permanent basis. Lose Weight & Lower Your Risk of Diabetes encourages a low-carb diet, with a staged process of incorporating more low-carb and nutrient-dense foods. Simple recipes with accessible, inexpensive ingredients are at the heart of this book, with
tips for eating out, holidays and how to keep active. Katie and Giancarlo share their experience to encourage you to eat foods in their natural form so that you can enjoy good and lasting health.
Specification
Katie and Giancarlo Caldesi own London’s Caffé Caldesi as well as Caldesi in Campagna in Bray. They co-authored Around The World in Salads and The Gentle Art of Preserving, and Katie is also the author of The Italian Cookery Course. Giancarlo was diagnosed with diabetes in 2012 and has since gone into remission after changing to a low-carb diet.
45,000 words
May 2019 Kyle Books £20.00 HB 9780857834992 208 pages 235 x 190mm over 100 images Rights available: World
»twitter @KatieCaldesi @MrCaldesi @LaCucinaCaldesi
Higgidy: The Veggie Cookbook
H IG GI DY WON E IGH T 2 018 GR E AT
120 glorious everyday recipes
TA S T E AWA R D S
Camilla Stephens
More than 120 easy and delicious recipes for feel-good family food which just happen to contain no meat or fish. In Higgidy: The Veggie Cookbook, the focus is on food for every day – whether that’s a comforting pie to plonk on the kitchen table after work and school or a lunchbox-friendly frittata. Alongside Higgidy classics such as Garden Pea and Potato Quiche and Squash Mac and Cheese Pie, you will find ingenious ideas such as a 10-minute Fridge to Frittata. Going beyond the pie and tart, recipes for everything from a One-pan Roast Carrot and Chickpea Traybake to an Artichoke and Butter Bean Salad make this a cookbook you will turn to again and again. With her bold flavour combinations and clever use of everyday ingredients, Camilla shows how to create exciting vegetarian dishes that will have even the most dedicated of meat eaters calling for seconds.
MOR E T H A N A H IG G I DY: T H E C O OK B O OK H A S S OL D MOR E T H A N 3 0,0 0 0 C OP I E S I N I T S T WO E DI T ION S
QUA RT E R OF A L L E V E N I NG M E A L S I N T H E U K A R E V E GE TA R I A N OR V E G A N
Camilla Stephens
is Higgidy’s founder and chief pie maker. She began making pies in 2003, having trained as a cook at Leiths School of Food and Wine. She worked for a time as head of food development for Starbucks UK before leaving to follow her dreams and start her own business – Higgidy. Since then, Higgidy has become one of the UK’s fastestgrowing food companies, and its products are now stocked in most of the country’s major supermarkets. Camilla is married to Higgidy’s co-founder James, and they have two children. »twitter @higgidy »instagram @higgidy
Previously from Higgidy
Specification August 2019 Mitchell Beazley £20.00 HB 9781784724924 224 pages 235 x 190mm 45,000 words 100 colour photographs + illustrations Rights available: World
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» F O OD & DR I N K
One Pot Feeds All
ON L I N E S E A RC H E S F OR ‘A L L I N ON E C O OK I NG P O T ’ A R E U P
100 deliciously simple one-dish recipes Darina Allen
8 0% ON G O O GL E T R E N D S , W I T H T H E U K A N D US BE I NG T H E MO S T P OP U L A R S E A RC H L O C AT ION S
Tasty, tried and tested one-pot meals from Ireland’s answer to Delia and Nigella. Cooking using just a single pot is liberating, satisfyingly efficient and relatively inexpensive. There’s less juggling of different elements, no complicated techniques, little space required and less washing up to do. What’s not to like? You can cook in one pot for one person or one hundred – all you have to do is scale up or down ingredients – perfect for solo cooks, families and anyone wanting to rustle up a feast for friends. Including 100 dishes to be cooked in one pot, tray or pan comprising lighter meals, such as soups, baked eggs and frittatas or hearty dishes like stews, tagines and curries, plus about 10 desserts. Chapters are divided into Eggs, Poultry, Meat, Fish, Vegetables, Rice, Grains & Pasta and Sweet Things with an international mix of dishes, including Mexican Fried Eggs, Kung Pao Chicken, Italian Beef Stew, Moroccan Lamb Tagine, Spanakopita, Chettinad Tomato Rice and Coffee Crema Catalana. DA R I N A H A S WON M A N Y AC C OL A DE S I NC LU DI NG G O OD F O OD I R E L A N D ’ S C O OK E RY S C HO OL OF T H E Y E A R 2 01 2/ 1 3
Previously from Darina Allen
So let ‘gourmet grande dame’ (Nigel Slater) Darina Allen show you how to make her trademark tasty, tried and trusted recipes – in just one pot.
Darina Allen
is Ireland’s best-known food ambassador and the bestselling author of Ballymaloe Cookery Course, Grow, Cook, Nourish, Simply Delicious: The Classic Collection and Forgotten Skills of Cooking, which won the prestigious André Simon award in 2009. She campaigns for local produce, is a member of Slow Food Ireland and set up Ireland’s first farmers’ market. She has won many awards including the Guild of Food Writers’ Lifetime Achievement award in 2013. »twitter @darinaallen »instagram @ballymaloe cookeryschool »website www.cookingisfun. ie
Specification September 2019 Kyle Books £20 PLC 9780857835758 208 pages 246 x 189mm 35,000 words Approx 70 images Rights available: World
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Cook the Week in 2 Hours
Batch cook a whole week’s meals to save time and money Caroline Pessin Minimize food waste and save hours after work by preparing a week’s meals in just two hours at the weekend. How great would it be to come home from work each night without the stress of deciding what to make for dinner? To know there’s a delicious, healthy meal ready so you can spend time with the kids or your partner, or just relaxing instead? This book makes that a reality. The idea is simple: set aside two hours at the weekend to batch-cook all of Monday–Friday’s evening meals. Sixteen menus are grouped by the seasons and designed to feed a family of four. Each menu has seven recipes – five mains and two starters/light meals. Once you’ve done the prep, you can have all the dishes on the table in no more than fifteen minutes. No last-minute shopping, no expensive takeaways, no long stints in the kitchen when you want to put your feet up – just 80 homemade meals, with no fuss.
Caroline Pessin
is a writer and food stylist who has worked in advertising, journalism and publishing. Caroline’s approach is to offer recipes that are easy to assemble, healthy and above all delicious. A working mother, she knows the struggle of organizing fresh, healthy dinners for the family after a long day at work.
THE SA ME SUBJECT M AT T E R A S C O OK N OW, E A T L A T E R –
140,000 C OP I E S
BE S T SE L L I NG TITLE I N F R A NC E
S OL D V I A T C M
Specification May 2019 Hamlyn £20.00 PB 9780600636199 256 pages 250 x 195mm 30,000 words Colour photography throughout Rights available: UK & Commonwealth (ex. Can)
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» F O OD & DR I N K
Leon Happy Baking Claire Ptak & Henry Dimbleby
L E ON ’ S C O OK B O OK S H AV E S OL D
750,000 C OP I E S
The latest book in the hugely popular LEON Happy series: the team behind award-winning restaurant LEON provides more than 100 sweet and savoury baking recipes. With more than 100 sweet and savoury bakes, LEON Happy Baking contains recipes for everyone, from the novice cook to the expert baker. Following the LEON principle that what tastes good can also do you good, many of the recipes are sugar-, dairy-, wheat- or gluten-free – so there’s plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline. New recipes from the LEON menu are combined with favourites from the classic cookbook, LEON Baking & Puddings (66,000 copies sold), now with fresh photography.
Claire Ptak
is former pastry chef at the legendary restaurant Chez Panisse, and now chef-proprietor of Violet Cakes in London. She was chosen to make Prince Harry and Meghan Markle’s wedding cake.
Henry Dimbleby
was co-founder of healthy fast food chain, LEON. Together with John Vincent and Allegra McEvedy, the first branch was opened in London in July 2004, and six months after opening, LEON was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards.
LEON has more
C L A I R E P TA K B A K E D P R I NC E H A R RY A N D M E GH A N M A R K L E ’ S W E DDI NG C A K E
than 55 restaurants. The first LEON cookbook was published in 2008 and a decade on the range now includes 15 titles. »twitter @leonrestaurants »instagram @leonrestaurants
Specification July 2019 Conran Octopus £16.99 HB 9781840917925 224 pages 200 x 200mm 35,000 words c.85 photographs Rights sold: Ger, Dut
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S PR I NFG O OD A DDI & DR T ION I N SK
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Leon Happy Curries Rebecca Seal & John Vincent
More than 100 curry recipes from the awardwinning restaurant chain, LEON. LEON, the home of naturally fast food, have turned their hand to creating a collection of curries – more than 100 new recipes inspired by dishes from Sri Lanka, India, Thailand and Burma, as well as Kenya, Somalia and the Caribbean. Find fiery, speedy, warming or creamy curries, plus everything you might want on the side, from fluffy flatbreads and perfect rice to crunchy relishes, garlicky greens and tangy pickles. If you want fast fixes with easy wins from a supermarket, or something more fancy for when you have a little more time, you will find them all here. Includes Sri Lankan jackfruit and vegetable curry, Kashmiri lamb rogan josh, Skinny salmon and coconut curry and Katsu chicken curry as well as tasty side dishes and tips for speedy curries and ingredient swaps.
T H E L E ON H A P P Y S E R I E S H A S S OL D
L E ON NOW H A S
120,000
MOR E T H A N
C OP I E S
5 5 R E S TAU R A N T S ‘ L E ON I S T H E F U T U R E .’ – GI L E S C OR E N , THE TIMES
(I NC LU DI NG BR A NC H E S I N A M S T E R DA M , U T R E C H T, O S L O A N D WA S H I NGT ON D C)
Rebecca Seal
has written about food and drink for the publications including the Observer, the Guardian, Red and The Sunday Times. She is one of the food and drink experts on Channel 4’s Sunday Brunch, and she co-authored LEON Happy Soups, LEON Happy One-pot Cooking and LEON Fast Vegan with John Vincent.
John Vincent
is co-founder of LEON, which now has more than 55 restaurants. He wrote LEON Naturally Fast Food with Henry Dimbleby, LEON Family & Friends with Kay PlunkettHogge, LEON Happy Salads and LEON Fast & Free with Jane Baxter and LEON Happy Soups, LEON Happy One-pot Cooking and LEON Fast Vegan with Rebecca Seal. »twitter @leonrestaurants »instagram @leonrestaurants
Previously from the Leon Happy Series
Specification October 2019 Conran Octopus £16.99 HB 9781840917918 224 pages 200 x 200mm 35,000 words c.100 photographs Rights available: World ex. USA & Can
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Gregg's Italian Family Cookbook
Gregg Wallace and Anna Wallace
The BBC 's leading cookery presenter Gregg Wallace and his family bring Italian food to life Gregg Wallace has fallen in love with Italian cuisine. Along with his wife Anna, and a little help from her family, he has created a simple Italian cookbook, so we can all enjoy traditional Italian food at home. For Italians, food is not just about recipes; it's a way of life. It's about making time for each other, forgetting work and worries, and enjoying tasty, satisfying meals. Gregg and Anna share the dishes they have explored, laughed and argued about with their family; from vitello tonnato to orecchiette and crespelle to veal chops, bagna cauda and steaming bowls of vongole. Brought to life through stunning photography in the Tuscan countryside and it's buzzing food markets, you'll discover traditional recipes, cooked the authentic Italian way.
GR E G G' S C O OK B O OK S H AV E S OL D MOR E T H A N
100,000 COPI E S
“Everybody knows Italian is my favourite cuisine...it is to my mind the greatest cuisine of the world. It’s family food, it brings people to the table, it’s not difficult to do, everybody can learn to cook this way...I have discovered so much love in this new family of mine and it’s centred around the table. I want to share this passion, I want everybody to taste their own slice of it.” - Gregg Wallace
Gregg Wallace
is the long-running co-presenter of MasterChef, renowned for his love of all things sweet and delicious. He is also a keen food historian, loves cooking for his kids and runs his own fruit and vegetable growing company.
Anna Wallace
grew up spending her school holidays in Lazio, learning to cook from her Nonna. Now married to Gregg, she is thrilled to have found someone with a similar passion for food and looks forward to bringing Italian cookery to the heart of their home.
@greggAWallace
VIA TCM
Specification June 2019 Mitchell Beazley £20.00 HB 9781784725914 224pages 246 x 189mm 35,000 words Colour photography throughout Rights available: World
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5 Ingredients Slow Cooker
The Australian Women's Weekly
Renowned for clear and easy-to-use instructions, inventive Tripe Tested® recipes, exceptional reliability and gorgeous illustrations, The Australian Women’s Weekly is the world’s best-selling cookery series with over 70 million copies sold. Easy, convenient and delicious - a bumper crop of simple slow-cooked dishes with minimal prep. The best thing about slow cooking is that you can throw all the ingredients into a slow cooker and let it do the work for you. It's so easy. But now we've found a way to make it even easier! By using just 5 ingredients, not only will you have less to buy, but there'll be less to prep too, and it will still taste amazing. Cooking a delicious meal has never be so easy, with these 100 effortless, heart-warming slow-cooker recipes.
THE WOR L D ' S BE S T- S E L L I NG C O OK E RY S E R I E S OV E R
70 M I L L ION C OP I E S S OL D
Previously from The Australian Women's Weekly Specification May 2019 AWW £18.99 PB 9781925695403 240 pages 290 x 235mm 40,000 words 150 colour photographs Rights: UK & Commonwealth (excl. ANZ, SA, IND) & EUR
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F O OD & DR I N K
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wagamama feed your soul
70 fresh + simple recipes from the wagamama kitchen
Tempting recipes inspired by restaurant favourites, from rapid weekday meals to slowcooked ramen. wagamama is a global brand with restaurants worldwide in the UK, USA, Austria, Belgium, Bulgaria, Denmark, France, Italy, Netherlands, Norway, Slovakia, Spain and Sweden as well as the UAE and New Zealand. Feed your Soul includes more than 70 tempting recipes inspired by restaurant favourites. The dishes have been designed for every occasion, from rapid weekday meals, to slow-cooked ramens and the art of making gyoza. Chapters include Balanced Bowls, Plant-based Power and Soulful Ramen, and recipes range from sauces and accompaniments such as sriracha, wasabi, pickled ginger and Japanese curry paste to delicious salads such as harusame, packed with protein and crunch, and the ever popular yaki soba and bang bang cauliflower.
T H E WAG A M A M A C O OK B O OK A N D WAG A M A M A WA Y S W I T H N O ODL E S H AV E MOR E T H A N 5 0 0,0 0 0 C OP I E S IN PR IN T
wagamama
Since opening its first restaurant in 1992, wagamama has grown to become a much-loved global brand. With its Japanese ethos of Kaizen meaning ‘good change’ and its recipes based on the principles of egalitarianism, balance and simplicity, wagamama is a place where a bench, a bowl and fresh ingredients always provide a welcome.
@wagamama_uk
@wagamama_uk
With original food photography by Howard Shooter, evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, Feed your Soul is set to become the new classic wagamama cookbook.
• wagamama is a global brand with restaurants in more than 25 countries. It is synonymous with fast, freshly prepared, nutritious and delicious Japaneseinspired food. Specification September 2019 Kyle Books £20 HB 9780857837035 192 pages 235 x 190mm 30,000 words 100 images Rights available: World ex Germany
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F O OD & DR I N K
Wok On
«
ON E I N F I V E P E OP L E I N T H E U K P R E PA R E A
Deliciously balanced meals in 30 minutes or less
S T I R-F RY ONC E
Ching-He Huang
A WEEK
Fast, fresh and fun dishes that celebrate the versatility of the wok. Wok On features recipes from countries across Asia, including Taiwan, Hong Kong, Malaysia and Vietnam, that are simple enough not only for every day but for every cook. From dumplings and curries to stir-fries, each dish can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Asian dishes typically include lots of vegetables and Ching has kept to this, ensuring that many of the dishes are suitable for vegetarian and vegans as well as those with gluten and dairy allergies. Fresh produce and ingredients that are readily available in supermarkets are also key to these recipes, which feature steaming, flash-frying, braising as well as stir-frying.
• A stunning and accessible guide, Wok On will inspire you, showing you how to wok this way. ‘One of the great ambassadors of Chinese cooking, Ching writes recipes that everyone can have a go at and enjoy’ – Tom Kerridge E V E RY R E C I P E I S H E A LT H Y A N D T H E M A JOR I T Y C A N BE M A DE I N U N DE R 3 0 MINUTES
C H I NG’ S P R E V IOUS B O OK , S T I R C R A Z Y, WON ‘ BE S T U K C H I N E S E C O OK B O OK ’ AT T H E G OU R M A N D WOR L D C O OK B O OK AWA R D S
Ching-He Huang
was born in Taipei, Taiwan. An Emmy-nominated TV chef, her culinary ethos is to use fresh, organic, ethically sourced ingredients to create modern dishes that fuse Chinese tradition with innovation and are also accessible to home cooks. Her TV series include Chinese Food Made Easy, Chinese Food in Minutes, Exploring China and Ching’s Amazing Asia. She is the author of eight cookbooks including Stir Crazy, Eat Clean: Wok Yourself to Health and Ching’s Fast Food. She appears regularly on TV in the UK and US, including ITV’s This Morning.
»twitter @chinghehuang
Specification September 2019 Kyle Books £20 HB 9780857836335 208 pages 246 x 189mm 40,000 words 70 images Rights available: World
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10-a-Day The Easy Way
Fuss-free recipes and simple science to transform your health James Wong Make simple changes to your diet and slash your risk of developing the biggest diseases to affect the Western world, with delicious, substantial recipes from bestselling author James Wong.
BY THE AU T HOR OF T H E BE S T SE L L I NG HOW T O E A T B E T T E R – MOR E T H A N 85,0 0 0 C OPI E S S OL D
Eating healthily can be a confusing business. But what if there were a single, simple change you could make that would transform your health, without forcing you to give up the foods you love? According to a growing body of international studies, little tweaks to your everyday diet to get you beyond the 5-a-day minimum and towards 10-a-day could slash your risk of developing heart disease, cancer or stroke. In fact, experts agree that simply eating more fruit and veg is the single most important dietary change you can do for your health! As only 3 out of 10 people are even achieving the minimum amount of fruit and veg, this book aims to make getting there easy. No gimmicks, no 'banned' foods, no miserly portion sizes. Just 80 of the classic recipes you know and love made healthier (and tastier) by simply upping the amount of fruit and veg in them, all backed by the best science available.
James Wong
is a Kew-trained botanist, science writer and broadcaster based in London. He is the author of the bestselling books Grow Your Own Drugs, Homegrown Revolution and, for Mitchell Beazley, RHS Grow for Flavour (more than 64,000 copies sold) and How to Eat Better (more than 85,000 copies sold). He has presented BBC2’s awardwinning series Grow Your Own Drugs and co-presented, with Dr Michael Mosley, The Secrets of Your Food – a major BBC series on the science of food. He has a column in the Observer magazine.
»twitter @Botanygeek E AT I NG MOR E F RU I T A N D V E G C A N R E DUC E R I S K OF H E A RT DI S E A S E , S T ROK E , C A NC E R A N D E A R LY DE AT H
Previously from James Wong
Specification March 2019 Mitchell Beazley £20.00 HB 9781784724764 224 pages 246 x 189mm 50,000 words 200 photographs Rights available: World
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F ood & Drink
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Weber’s Greatest Hits 115 recipes for every barbecue Jamie Purviance Weber’s greatest recipes, advice and inspiration for today’s backyard heroes. Sometimes all you want is the best. This spectacular volume gives you just that, with more than 115 top-rated recipes, crystal-clear instructions, and tips and tricks from Weber – everything you need to make your home the most popular place on the block. Weber experts and fans have carefully selected the real standouts from more than 2,000 original Weber recipes. These classics have all been re-photographed, retested and reimagined for today’s cook.
Praise for Weber’s Greatest Hits: ‘If a cook wants the best recipes for the backyard, here they all are between two covers. And such beautiful photography. What an accomplishment!’ – Meathead Goldwyn, author of Meathead, The Science of Great Barbecue and Grilling
R ECIPES A R E A L L N E W LY P HO T O GR A P H E D A N D T E S T E D R E P E AT E DLY S O YOU C A N T U R N T O T H E M W I T H C ON F I DE NC E
W EBER' S
‘Veteran food writer Jamie Purviance has crafted a stylish and singularly smart book based on 65 years of iconic Weber recipes, but with his own creative twists. Think big flavours, up-to-the-minute techniques and photos that will make you hungry.’ – Steven Raichlen, author of The Barbecue Bible and host of Project Smoke and Primal Grill
Jamie Purviance
is the master griller for Weber. A graduate with high honors from The Culinary Institute of America, he is the author of more than 15 Weber cookbooks, including Weber’s Complete BBQ Book. He lives near Sacramento, California.
»twitter @JamiePurviance @Weberbarbecues
C O M PL E T E B B Q B O OK H A S S OL D
2 6,8 3 8 C OPI E S T O DAT E
Previously from Weber's Specification March 2019 Hamlyn £19.99 HB 9780600635956 320 pages 277 x 216mm 70,000 words 180 photographs Rights sold: UK, Ire
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Ella's Kitchen: The Cookbook New Edition The Red One Ella's Kitchen The complete guide to feeding babies and young children with easy, healthy and delicious dishes. Fully revised and updated, with new recipes and photographs. 100 yummy recipes to inspire big and little cooks, ranging from the easiest of snacks and light meals that can be rustled up in minutes to delicious and satisfying dinners. Interesting twists and clever shortcuts, such as salmon fillets baked in parcels and a cheesy courgette frittata, make life as easy as possible for busy parents. For weekends and holidays, when there is a bit more time available, there are leisurely breakfast recipes such as ‘Purple’ Blueberry Pancakes and more involved cooking projects such as Hooray for the Weekend. With an emphasis on involving kids as much as possible, the book includes easy prep tasks throughout, as well as fun activities such as growing your own window-box plants. Colour-in features and stickers also mean that kids will love the book as much as their parents do.
Ella's Kitchen
was founded by Paul Lindley when he was deputy managing director of Nickelodeon and trying to wean his reluctant daughter Ella. The range is based on simple, natural ingredients that ooze goodness and really appeal to children. Ella's Kitchen is now the number one baby food brand in the UK.
»twitter @EllasKitchen
9 7 % OF US E R S
THE FIRST E DI T ION OF E L L A' S K I T C H E N: T H E C O OK B O OK H A S S OL D
100,000
C OP I E S
Previously from Ella's Kitchen
WOU L D R E C OM M E N D E L L A' S K I T C H E N
F U L LY R E V I S E D A N D U P DAT E D, W ITH N EW R ECIPES AND P HO T O GR A P H S
Specification April 2019 Hamlyn £14.99 HB 9780600635765 192 pages 260 x 194mm 30,000 words 200 colour photographs Rights available: World
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Get Your Kids to Eat Anything A 5-phase programme to change the way your family thinks about food Emily Leary Multi-award-winning writer Emily Leary’s wonderfully practical approach to fussy eating. Get Your Kids to Eat Anything is an achievable ‘how to’ for parents in the battle to overcome picky eating and ‘make new the norm’. Emily Leary’s unique 5-phase programme looks at the issue of ‘fussy eating’ in a holistic way that links imagination with food, and which situates parents alongside – not in opposition to – their children. You will ease away from the same four-to-six staple meals most families fall back on, towards truly varied healthy meal plans from day to day, week to week, to the point where introducing your whole family to new flavours, colours and textures is a breeze because new is the norm. Each phase includes a clear explanation of what you’re going to learn and achieve, clear advice and commentary, two weeks of delicious tried and tested recipes, and hands-on activities to try out with your family, all of which will help bring that phase to life. E M I LY ' S BL O G H A S MOR E T H A N 3 0 0,0 0 0 F OL L OW E R S A N D I S C ON S I S T E N T LY L I S T E D I N T H E T OP 10 U K
E M I LY WA S
BL O G GI NG C H A RT S
R A N K E D #6 3 I N G RO C E R ' S M AG A Z I N E ' S T OP 10 0 F O ODI E I N F LU E NC E R S 2 016 A L ONG S I DE GR E G G WA L L AC E A N D JA M I E OL I V E R
Phase 1: Unfamiliar into the familiar. Introducing unfamiliar colour, flavour or texture into familiar family favourites. Phase 2: Educate. Experimenting with food and understanding where it comes from and why it's so important. Phase 3: Fun. Putting the fun back into food and building enthusiasm for food variety. Phase 4: Into the unknown. Discovering new ingredients and flavour combinations. Phase 5: Cementing variety. Learning techniques to keep your family meals varied long-term.
Emily Leary
is a multi-awardwinning writer, presenter, blogger and vlogger, and a married working mum of two children. In 2011 she launched her blog, A Mummy Too – the place to come for daily recipes, tips and video guides for busy working parents who want to get the most out of family life and parenting. Last year it won Best Food Blog at the Britmums Brilliance in Blogging Awards, and was crowned #1UK Parent Blog 2015 by Tots100 and #1 Food Blog 2016 by Foodies100. Emily has columns in the Huffington Post and Metro, and has partnerships with major brands including M&S, Innocent, Disney, American Express and Onken.
»twitter @AMummyToo
Specification March 2019 Mitchell Beazley £16.99 HB 9781784725587 224 pages 235 x 190mm 40,000 words 80 photographs Rights sold: Cz
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K Y L E B O OK S: F ood & Drink
Crumb
Bake brilliant bread Richard Bertinet Show the dough who’s boss with 60 sweet and savoury recipes from award-winning baker Richard Bertinet.
BE RT I N E T B A K E RY BR E A D I S
120 WA I T RO SE SU PE R M A R K E T S S OL D I N
A N D R IC H A R D I S
WOR K I NG W I T H L E ON & P R Ê T-A-M A NGE R
Bread can be open and airy or compact and dense – it is all about the ‘crumb’ which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn too how to bake a range of delicious sweet and savoury recipes from Manchego & Chorizo Cornbread, Seaweed & Sel Gris Rolls and Chickpea Flatbreads to Orange & Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread as well as creams, syrups and purées to enjoy alongside or incorporate into your bakes. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an exciting repertoire of breads. R IC H A R D ’ S P R E V IOUS B O OK S , C RU S T A N D D OUG H, H AV E S OL D MOR E T H A N
3 50,000 C OP I E S
Richard Bertinet set up
Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farm shops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years’ experience as a chef and baker. His first two books, Dough and Crust won numerous awards both in the UK and the US including IACP Cookery Book of the Year and a James Beard Award.
»twitter @RichardBertinet @BertinetBakery »instagram @richardbertinet
»website www.the bertinetkitchen. com
WOR L DW I DE
Specification February 2019 Kyle Books £25.00 HB 9780857835062 224 pages 260 x 200mm 40,000 words Over 100 images Rights available: World
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K Y L E B O OK S: F ood & Drink
Jude’s Ice Creams & Desserts
Sublime scoops, brilliant bakes, stunning shakes and awesome sauces Chow & Alex Mezger How to make artisan ice cream at home and use it in delicious desserts.
I N 2 010, J U DE ’ S
A collection of innovative, lip-smackingly brilliant recipes celebrating ice cream and the desserts that accompany it. An introductory chapter outlines how to make classic and more unusual ice cream flavours as well as sorbets and vegan options (from Roasted Strawberry and Buttermilk and No-churn Flat White Coffee to Vegan Malted Banana Ice Cream). Then ice-cream desserts and celebration recipes take centre stage, bringing fun to the kitchen (from Stacked Ice Cream Cheesecake with Figs and Cinnamon to Children’s Ice Cream Cupcakes). Decadent desserts that are the perfect companion to ice cream, like Cocoa and Date Brownies and Giant Meringues, add a baking element, whilst sundaes, shakes and cocktails give inspiration for all-hours entertaining. Toppings, of course, are showcased, with sauces, chunky honeycomb, homemade waffle cones, marshmallows and salted pecan brittle so you can decorate and create your own desserts. This joyful, beautifully photographed selection is an homage to one of our favourite foods and, in the hands of the award-winning British brand Jude’s, you know these recipes will be exciting and packed with flavour.
W E R E T H E F I R S T IC E C R E A M BR A N D T O L AU NC H A S A LT E D C A R A M E L F L AVOU R
J U DE ’ S H A S WON
OV E R 4 5
GR E AT TA S T E
Chow & Alex Mezger are
brothers and the sons of the founder of Jude’s (the company is named after their mother). In 2002, in a Hampshire dairy barn, their father started churning delicious ice cream by hand, using milk from local cows. Alex and Chow are now the joint managing directors. They started by selling to their local pub and farm shops but are now a recognised brand across the UK. 10% of their profits go to charity.
»twitter @judesicecream
»instagram @judesicecream
»website www.judes.co.uk
AWA R D S
Specification May 2019 Kyle Books £16.99 HB 9780857835345 176 pages 235 x 190mm 35,000 words 100 images Rights available: World
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K Y L E B O OK S: F ood & Drink
Vegan Treats
T H E GLU T E N-F R E E R E TA I L M A R K E T I S
100 easy vegan bites and bakes. Free from refined sugar. Gluten-free. Dairy-free.
E X P E C T E D T O R E AC H
$4.7 BN I N 2 02 0
Emma Hollingsworth Indulge in delicious vegan desserts, cakes, bakes and more. Sweet vegan treats that are easy to make, deliciously decadent and use natural, inexpensive ingredients will transform any plant-based diet, satisfying every possible sweet tooth craving. Sweet breakfast recipes, grab-and-go bars and balls, easy traybakes, indulgent cakes, cookies, cheesecakes, tarts, pies and chocolate – nothing is off limit. With a section on special occasion cakes, Vegan Treats covers every possible plant-based dessert you could need or want.
Gifts from the Kitchen
These sweet delights are also free from refined sugar, gluten-free and dairy-free, with plenty of nut-free and raw options, so they will fit into any diet, whether you’re a full-time vegan or someone looking to cut down on animal product consumption. Emma covers every aspect of baking for a plant-based diet. Emma Hollingsworth is a certified health coach (IIN). She won ‘Best Recipe Blog’ at the 2017 Health Blog awards, has worked with health brands such as Ethos and creates bespoke cakes to order.
Kyle Books £16.99 PB 9780857835871 160 pages 246 x 189mm 35,000 words 70 images Rights available: World
»instagram @ mrshollingsworths
»website www. mrshollingsworths. com
'A N N I E R IG G’ S K I T C H E N I S T RU LY S C RU M P T IOUS . ’ E A S Y LI V I NG
Annie Rigg
What could be more wonderful than receiving a box of homemade cookies, a tray of gooey brownies, a bottle of fresh strawberry cordial or a box of delicate almond friands? With the current trend for all things thrifty and creative, now is the perfect time to explore the tradition of making and giving something homemade. Accompanied by creative packaging ideas and with a huge variety of recipes and ideas for every season and occasion – from madeleines and Chinese fortune cookies to slow-roasted tomatoes
March 2019
GI F T S F ROM T H E
100 irresistible homemade presents for every occasion Edible gifts for friends and family.
Specification
and macaroons – there is sure to be something for everyone here, whether you want to celebrate a birthday, a wedding, the arrival of a new baby, welcome someone into their new home or just say thank you. Annie Rigg is the author of Sweet Things and Summer Berries & Autumn Fruits (both published by Kyle Books). She is an experienced freelance food stylist and has worked on numerous best-selling magazines, such as Sainsbury’s Magazine, Waitrose Kitchen, Olive, Good Food, Easy Living and Red Magazine.
Specification March 2019 Kyle Books £15.00 HB 9780857836595 176 pages 200 x 200mm 32,000 words 70 images Rights available: World
»instagram @annierigg
»website www.annierigg. com
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Skinny Pasta
80 flavour-packed recipes of less than 500 calories Julia Azzarello Indulgent pasta recipes from traditional classics to modern twists, all low in calories. Low-calorie, big-flavoured and comforting meals are the dream for dieters, and the dishes in Skinny Pasta tick all those boxes. In fact, the recipes in Skinny Pasta are all small on calories, but big on nutrients and decent portions. The recipes focus on fresh and healthy ingredients, plus many are vegan, vegetarian, gluten- and dairy-free. From Vermicelli with Cherry Tomatoes, Rocket & Feta to soups including Butter Bean, Chorizo & Spinach with
Skinny Desserts
Pappardelle, as well as many quick and easy mains like Spaghetti Carbonara, there’s a pasta dish for any occasion. If you have a little more time on your hands, learn to make your own basic pasta dough or gluten-free gnocchi. With nutritional info for every recipe, each portion is 500 calories or less.
Tasty puddings full of flavour but low in calories. Desserts and sweet treats are often the first thing to be ditched during a diet, but this needn’t be the case! In Skinny Desserts Kathryn Bruton has created a collection of delectable sweet dishes that includes the things we all know and love – including crème brûlée, ice cream, cheesecakes, and éclairs – but with clever minor adjustments so that each recipe is under 300 calories per portion. Chapters cover Tortes, Tarts & Gateaux, Chocolate, Meringues, Frozen and Fruit, along with a bonus section of Petit Fours for W W W. K Y L E B O OK S .C O.U K
March 2019 Kyle Books £14.99 Flexi 9780857834959 160 pages 229 x 164mm 30,000 words 60 images Rights available: World
Julia Azzarello trained and »website worked as a chef in the US, before www.juliaazzarello. com moving to London and working as a food stylist and recipe writer. Her clients include BBC Good Food, Martha Stewart Magazine and SK I N N Y Food Observer Monthly. S OU P S A N D
80 flavour-packed recipes of less than 300 calories Kathryn Bruton
Specification
SK I N N Y S A L A DS C OM BI N E D H AV E S OL D OV E R 108,0 0 0 C OPI E S K AT H RY N ’ S WOR L DW I DE P R E V IOUS T I T L E S , S K I N N Y S OU P S A N D S K I N N Y S A L A D S , H AV E BE E N T R A N S L AT E D I N T O 10 DI F F E R E N T L A NGUAGE S
making something special. From Lemon & Honey Ricotta Cheesecake with Roasted Plums to Coconut, Lime & Mango Macaroon Ice Cream Sandwiches, each recipe is as delicious as you would expect a dessert to be, but without the excessive calories. Kathryn Bruton has worked in the food industry for over ten years, from restaurant kitchens to Masterchef. She appears frequently on Irish television and the Skinny Series reflects her ambition to create enticing and unusual recipes that are high in nutrition and low in calories.
Specification April 2019 Kyle Books £14.99 Flexi 9780857834805 160 pages 229 x 164mm 30,000 words 60 images Rights available: World
»instagram @kathryn_bruton
»website www. kathrynbruton.com
Eat Shop Save: 8 Weeks to Better Health
Dale Pinnock
Healthy recipes & meal planners to help you eat, shop, save. Following the bestselling success of Eat Shop Save, Dale Pinnock returns with the second television tie-in for the eponymous ITV series. Eat Shop Save : 8 Weeks to Better Health contains over 80 recipes accompanied by detailed nutritional information and carefully curated mealplanners to help you save money, time and look after your health. Each chapter highlights the key benefits of certain ingredients and food groups, while the straightforward recipes prove you can easily manage your weight without breaking the bank. Useful information including calorie counts, storecupboard suggestions and a dedicated chapter to Vegan and Vegetarian food make this an ideal companion to the time-poor, health-conscious, money-savers among us.
E A T S HOP S AV E S E R I E S 1 T O OK T H E N AT ION B Y S T OR M , G AT H E R I NG 3 M I L L ION V I E W E R S P E R E P I S ODE
H A S S OL D OV E R
22,700
Dale Pinnock
is the pre-eminent voice in eating for good health. A vocal, passionate and down-to-earth expert on the beneficial effects food can have on our health, Dale's enthusiasm and delicious recipes have proved irresistible during his many TV and radio appearances. Dale is the bestselling author of The Medicinal Chef and the Guild of Food Writers award-winning Eat Your Way to Better Health. Dale is also the resident chef and nutritionist on ITV's Eat, Shop, Save, series 2 of which is coming out this Summer.
@dale_pinnock
@themedicinalchef
C OP I E S V I A
T C M SI NC E P U BL IC AT ION
Previously from Dale Pinnock
Specification June 2019 Hamlyn £14.99 PB 9780600636328 208 pages 246 x 189 mm 30,000 words Rights: World
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» F O OD & DR I N K MON I S H A’ S B O OK S
Indian in 7
H AV E S OL D OV E R
H A L F A M I L L ION C OP I E S I N
Delicious Indian recipes in 7 ingredients or fewer
8 L A NGUAGE S
Monisha Bharadwaj Inspiring Indian dishes made from just a handful of ingredients. Using ingredients available from most supermarkets, Indian in 7 is packed full of dishes that you can effortlessly pull together any night of the week. Monisha shows that cooking mouthwatering Indian meals doesn’t require a cupboard stocked full of spices or a long list of obscure ingredients. With 80 irresistible recipes, chapters are divided into: • Fresh – vibrant meals, such as Fragrant lime rice and Paneer & pea curry
Plant Power
• Comfort – bowls of warming dahl Specification or Egg & chilli toast October 2019 • Fast – on the table in 30 minutes Kyle Books £17.99 PB or less • Hearty – flavoursome dishes like 9780857837172 176 pages Tangy Goan pork curry • One-pot – cooked in just one pan 246 x 189mm 35,000 words for minimal washing up! Approx. 70 images • Vegan – nourishing plant-based Rights available: World ex USA recipes • Sweet – satisfy your sweet tooth & CAN »twitter with Black rice pudding @monibharadwaj »website www.cookingwith monisha.com
Monisha Bharadwaj is an award-winning chef, author and food historian. She won ‘Cookery Writer of the Year’ at the Guild of Food Writers Media Awards in 2003 and has written 15 books.
A N N I E BE L L I S A
100 protein-rich recipes for vegetarians and flexitarians
QUA L I F I E D N U T R I T ION I S T
Annie Bell Nutritionally balanced and nourishing recipes packed with plant-based protein. Balancing your diet by consuming animal protein is straightforward – a chicken breast, salmon fillet or lamb chop are nearly pure protein – but there is very little that offers the vegetarian, vegan – or flexitarian – that ease. In Plant Power, Annie Bell shows you how to source plant proteins from high-quality unrefined whole foods with no need for expensive supplements or ‘fake’ meats. Recipes include Spicy Lentil Baked
Eggs, Spring Root and Farro Salad and Halloumi and Pine Nut Burgers. With comfort food like Spaghetti Carbonara and Cauliflower Dhal with Coco-Lime Yogurt, Annie shows good nutrition and good food should always go hand in hand. Annie Bell has a MSc in Human Nutrition and is an award-winning cookery writer. Annie has been the principal cookery writer on the Mail on Sunday’s YOU Magazine for the last 20 years and her previous cookbooks include Low Carb Express and The Modern Dairy.
Specification December 2019 Kyle Books £18.99 PB 9780857836120 176 pages 246 × 189mm 40,000 words Approx. 70 images Rights available: World
»website www.anniebell.net
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Purezza Vegan Pizza
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V E G A N I S M I S ON E OF T H E FA S T E S T
Deliciously simple plant-based pizza to make at home Stefania Evangelista, Tim Barclay & Filippo Rosato
GROW I NG L I F E S T Y L E MOV E M E N T S I N T H E U K – N E A R LY A T H I R D OF U N DE R-3 5 S S AY T H E Y WA N T T O T RY A
Tempting vegan pizzas, cheeses, pasta and more. Purezza, founded in Brighton in 2015, was the first vegan pizzeria in the UK. Passionate about plant-based food, their aim was simple: to make their menu superior to the traditional alternatives, revolutionising Italian food by using cruelty-free ingredients. Now you can enjoy their authentictasting pizzas at home. Recipes feature a variety of seasonal toppings, including Vulcano – fried aubergines, green chilli peppers, baby sweetcorn, oven-roasted
Specification December 2019 Kyle Books £18.99 HB 9780857837448 144 pages 235 x 190mm 30,000 words 80 images
Tim Barclay set up Purezza with his Italian wife Stefania Evangelista. Filippo Rosato, head chef at Purezza, is a pizza enthusiast from Naples. He joined Purezza on day one, introducing the use of wholegrain flours and sourdough Neapolitan style pizza.
Gifts From The Modern Larder Irresistible, healthy edible gifts to make
V E G A N DI E T
Romano peppers, red onions and sriracha sauce – and Fumosa – smoked tofu, oven-roasted mushrooms, smoked beetroot carpaccio and BBQ sauce, as well as a range of vegan cheeses from silken tofu ricotta to brown rice mozzarella. As well as vegan pizzas, Purezza offers soya-free, nut-free and gluten-free dishes.
Rights available: World ex USA & CAN
»instagram @purezzauk
R AC H E L’ S P R E V IOUS
B O OK , T O N IC S & T E A S , WA S S OL D T O F R A NC E , S PA I N A N D P ORT UG A L
Rachel De Thample Nourishing edible gifts made from every day ingredients. A bounty of recipes for homemade gifts that are good for you, from smoked and spiced pickles with gut-friendly ingredients to energizing drinks such as oak-aged blackberry kombucha and healing gourmet treats such as homemade miso and wild garlic oil. Organised into chapters for infusing, fermenting, pickling, baking and drying, Rachel’s recipes use everyday ingredients in ingenious ways to create treats for any occasion.
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The act of making edible gifts for others is just as rewarding as receiving them, especially when you keep a store of jars for yourself to savour as the seasons come and go. Treat both those around you and yourself to the bounty of a modern larder full of delicious offerings. Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of Less Meat, More Veg and Tonics & Teas, was Commissioning Editor of Waitrose Food Illustrated and Head of Food for Abel & Cole.
Specification October 2019 Kyle Books £16.99 HB 9780857835901 144 pages 235 x 190mm 35,000 words 70 images Rights available: World
»twitter @dethample »instagram @dethample
» F O OD & DR I N K R ECIPES TO
365 Student Cookbook Jo McAuley
C O OK I N 3 0, 2 0 OR 10 M I N U T E S – I DE A L F OR MODE R N-L I V I NG S T U DE N T S A N D T I M E -P O OR YOU NG P ROF E S S ION A L S .
Easy, tasty, healthy and economical recipes that can be made in just 30,20, or 10 minutes – the perfect student cookbook.
Creamy fish pie and Spaghetti and meatballs. If you're craving something sweet, why not whip up some Apricot and almond tartlets or Lemon popping candy cakes?
Specification
With its quick, easy, healthy and economical recipes, 365 Student Cookbook is the ideal book for novice cooks, young people living away from home and time-pressed students on a budget. This fantastic selection includes flavours from across the globe, such as Potato, cauliflower and spinach curry, Jalapeno turkey burgers and Teriyaki salmon noodles, as well as old favourites to re-create the flavours of home, like
With variations on each recipe you will find endless inspiration, both for entertaining your friends and for quick meals for one.
288 pages
Jo McAuley is a food stylist and cookery writer living in France. She has worked on a number of magazines and has written several cookery books including Indoor Grilling, Citrus, Panini and Olive & Oil, all published by Hamlyn.
July 2019 Hamlyn £8.99 9780600635987 200 x 160 mm 22,000 words 120 Illustrations Rights: World ex. USA & Can
F U L L - C OL OU R I L LUS T R AT ION W I T H A N I M AGE PER R ECIPE .
The Little Black Book of Gin Cocktails A pocket-sized collection of classic and contemporary gin cocktails. There are hundreds and hundreds of different cocktails, but there are classics such as the Martini, Corpse Reviver, Tom Collins, Negroni and French 75 that have one luscious ingredient in common: gin. Today, with growing popularity in cocktails and cocktail-making, you’ll find gin and gin cocktails at the top of a drinks menu, with experimentalists using this versitile spirit in many contemporary creations.
With a brightly coloured and green-foiled cover, The Little Black Book of Gin Cocktails is a cute and gifty recipe book of all your favourite classic and contemporary gin cocktails.
Specification September 2019 Pyramid £7.99 HB 9780753733684 96 pages 147 x 105mm 5,000 words 20 colour photographs
AC C OR DI NG T O G O O GL E T R E N D S ,
Rights available: World
I N T E R E S T I N GI N H A S GROW N S IG N I F IC A N T LY OV E R T H E PA S T 5 Y E A R S A N D I S MO S T P OP U L A R IN THE UK
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F O OD & DR I N K
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The Whisky Dictionary
An A–Z of whisky, from history & heritage to distilling & drinking Ian Wisniewski An illustrated A-Z compendium of everything you need to know about whisky, from all over the world. This is the drinker’s guide to every aspect of whisky, from Scotch to Japanese, rye to bourbon and beyond. With hundreds of entries covering everything from history, ingredients and distilling techniques to flavour notes, cocktails and the many varieties of whisky from all around the world, renowned whisky expert Ian Wisniewski explores and unlocks the wonderful world of a drink like no other. Entries include... Ageing Bourbon Craft Movement Dryness Flavour Compounds Independent Bottlers Japanese Whiskey Master Distiller Nose Organic Prohibition Quaich Tasting Techniques Zero-Emissions
THIS SER IES H A S S OL D MOR E T H A N
Ian Wisniewski
is a food, drink and travel writer and broadcaster, specializing in spirits, particularly whisky and especially Scotch whisky. He is the author of three books on whisky, including Classic Malt Whisky, and contributes to various publications including Whisky Magazine, Whisky Quarterly and Malt Whisky Yearbook. He was a contributor to Michael Jackson’s encyclopaedic book, Whisky. He is a Master of the Quaich.
...and many more.
55,000
C OP I E S WOR L DW I DE
W H I S K Y H A S L ONG BE E N A H UGE LY P OP U L A R S P I R I T, WORT H OV E R £1 BI L L ION I N T H E U K A L ON E
Specification September 2019 Mitchell Beazley £15.00 HB 9781784725488 256 pages 210 x 149mm 40,000 words c.100 illustrations Rights available: World
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The Sipsmith Gin Book
100 gin cocktails with just three ingredients Sipsmith Create incredible cocktails by taking things back to basics – three good ingredients, treated in the right way. Cocktails don’t need to be complex. In fact, Sipsmith Master Distiller Jared Brown firmly believes that a good gin drink needs just three key ingredients – a quality gin; something sweet; and something sour. Abide by that one rule and the world is your oyster. Containing 100 recipes for gin cocktails of all kinds, each made of three basic ingredients – ranging from the classic Negroni and Tom Collins, to some of the many takes on the Martini, and unexpected flavours to suit any occasion. Long or short, bitter or sweet, fruity or sharp and anything in between – The Sipsmith Gin Book contains a wealth of options, with minimum fuss standing between you and the perfect gin cocktail.
Sipsmith
is a much-loved distiller of hand-crafted, small-batch gin. They are at the forefront of the recent renaissance, having campaigned for a change in distillery laws and established London’s first traditional copper distiller since 1820. »twitter @sipsmith »instagram @sipsmith
2 019 I S SI P SM I T H ’ S 10 T H A N N I V E R S A RY
SIPSMIT H IS R E S P S ON I BL E F OR T H E C R A F T GI N R E VOLU T ION, H AV I NG C A M PA IG N E D T O C H A NGE DI S T I L L I NG L AW S
Specification September 2019 Mitchell Beazley £15.00 HB 9781784726089 224 pages 210 x 149mm 25,000 words c.100 photographs Rights available: World ex. USA & Can
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World Atlas of Gin
T H E AU T HOR S ’ P R E V IOUS T WO
The gins of more than 50 countries explored, explained and enjoyed Joel Harrison and Neil Ridley
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B O OK S H AV E S OL D MOR E T H A N 4 0,0 0 0 C OP I E S
The first book to cover the booming gin industry across the globe, country by country. Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savoury notes, gin’s appeal is extraordinarily wide and varied. From gin made in small batches from local botanicals, through to large facilities which make some of the world’s most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavour of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try. Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks. For everyone and anyone who wants to understand more about gin, its history and production methods, the countries that have helped make it a global success story, and appreciate the best gins the world has to offer, this is the definitive guide.
GI N I S E X P E R I E NC I NG A GL OB A L R E N A I S S A NC E –
Joel Harrison and Neil Ridley
are at the forefront of providing expertise and innovation in the drinks world. From whisky to gin, cognac to cocktails, the duo has a wealth of knowledge to share with audiences across the globe. As well as writing for a number of different publications, such as the Telegraph and World of Fine Wine, they also appear regularly on TV and act as judges for the prestigious International Wine and Spirit Competition awards. Their first book, Distilled, won the Fortnum & Mason Drink Book of the Year award in 2015. Their second, Straight Up, was published in October 2017.
2 017 GI N S A L E S R E AC H E D £1 . 5 BI L L ION I N T H E U K A L ON E
Specification September 2019 Mitchell Beazley £25.00 HB 9781784725310 256 pages 253 x 201mm 50,000 words 250 colour illustrations and maps Rights available: World
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» F O OD & DR I N K
World Atlas of Wine 8th Edition
Jancis Robinson and Hugh Johnson
A major new edition of this landmark wine book that has sold 4.7 million copies worldwide. Few wine books can be called classic, but the first edition of the World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine. To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today’s wine-growers and drinkers, and is accompanied by beautiful photography throughout. Hugh Johnson and Jancis Robinson, the world’s most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without.
T R A N S L AT E D I N T O
4.7
15
L A NGUAGE S
M I L L ION C OP I E S S OL D
Previous editions of World Atlas of Wine
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Hugh Johnson is the world’s pre-eminent writer on wine. First published in 1977, his Pocket Wine Book sells hundreds of thousands of copies a year. His winning formula of insight, critical appraisal of the world of wine, plus valuable vintage news and wine recommendations has been often-imitated but never bettered. With the publication of his first book, Wine, Johnson established himself at the age of twentyseven as the most refreshing and authoritative voice on the subject. During the past four decades he has written books that have become landmarks on the subject, including his classic World Atlas of Wine, co-authored with Jancis Robinson, his Wine Companion, first published in 2003, The Story of Wine and Hugh Johnson on Wine. In his spare time he writes about gardening from his home in London. Jancis Robinson is described by Decanter magazine as ʻthe most respected wine critic and journalist in the world’. Jancis writes daily for her website, jancisrobinson.com (awarded the first ever Wine Website of the Year accolade in the Louis Roederer International Wine Writers Awards 2010), weekly for the Financial Times, and bimonthly for a column that is syndicated around the world. In addition to co-authoring World Atlas of Wine, she is editor of The Oxford Companion to Wine and co-author of Wine Grapes. Her most recent book is also her shortest, a practical guide to the essentials of wine, The 24-Hour Wine Expert.
Critically acclaimed as the ʻwoman who makes the wine world gulp when she speaks’ (USA Today) and ʻour favourite wine writer’ (Playboy), Jancis was the first person outside the wine trade to qualify as a Master of Wine, in 1984. She was awarded an OBE in 2003 by Her Majesty the Queen, on whose cellar she now advises.
T H E WOR L D A T L A S OF W I N E I S T H E S I NGL E MO S T I M P ORTA N T R E F E R E NC E B O OK ON T H E S H E L F OF A N Y W I N E S T U DE N T.’ – E R IC A S I MOV, N E W YOR K T I M E S
Specification October 2019 Mitchell Beazley £45.00 HB 9781784724030 416 pages 292 x 229mm 235,000 words 400 illustrations and photographs, 235 maps Rights available: World ex. USA & Can
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» F O OD & DR I N K
Wine: It’s Not Rocket Science
A quick & easy guide to understanding, buying, tasting & pairing every type of wine Ophélie Neiman
The beginner’s guide to understanding, buying, tasting and pairing every type of wine. Rocket science is complicated, wine doesn’t have to be. With information presented in an easy, illustrated style, and bursting with fool-proof and reliable advice, Wine: It’s Not Rocket Science is the guide that answers the sentence: I wish I knew more about wine. From how grapes are grown, harvested and turned into wine, to judging the colour, aroma and taste of the world’s most popular varietals, to understanding terroir and feeling confident serving and ordering wine at any occasion, this book explains it all in the simplest way possible. Every page, every piece of information, and every detail is illustrated in charming and informative colour drawings and infographics.
Ophélie Neiman
is the author of the wine blog Miss GlouGlou. Hosted on the LeMonde website, it’s one of the most popular wine blogs in France. Wine: It’s Not Rocket Science is her first book, and has been translated into 11 languages. Ophélie lives in France.
DE TA I L E D P ROF I L E S OF 6 0 OF T H E WOR L D ’ S MO S T C OL OU R F U L
P OP U L A R VA R I E TA L S
DR AW I NG S A N D I N F O GR A P H IC S ON E V E RY PAGE
Specification August 2019 Hamlyn £16.99 PB 9780600636007 272 pages 235 x 190mm 60,000 words More than 500 colour illustrations Rights available: UK & Commonwealth (ex. Can), English language only
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Hugh Johnson’s Pocket Wine Book 2020 Hugh Johnson
The brand-new edition of the unrivalled and bestselling annual, Hugh Johnson’s Pocket Wine Book. Hugh Johnson’s Pocket Wine Book is the essential reference book for everyone who buys wine – in shops, restaurants, or on the internet. Now in its 43rd year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide. Hugh Johnson provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. He reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson’s Pocket Wine Book gives clear information on grape varieties, local specialties and how to match food with wines that will bring out the best in both. This latest edition of Hugh Johnson’s Pocket Wine Book includes a colour supplement on ʻWine Flavour: How, What, Why?’
T H E WOR L D ’ S N U M BE R ON E BE S T S E L L I NG MOR E T H A N 1 2 M I L L ION C OP I E S S OL D
Previous editions of Hugh Johnson’s Pocket Wine Book
W I N E GU I DE
Hugh Johnson
is the world’s pre-eminent writer on wine. First published in 1977, his Pocket Wine Book sells hundreds of thousands of copies a year. With the publication of his first book, Wine, Johnson established himself at the age of twenty-seven as the most refreshing and authoritative voice on the subject. During the past four decades he has written books that have become landmarks on the subject, including his classic World Atlas of Wine, co-authored with Jancis Robinson, his Wine Companion, first published in 2003, The Story of Wine and Hugh Johnson on Wine. In his spare time he writes about gardening from his home in London.
@littlestjames
Specification September 2019 Mitchell Beazley £12.99 HB 9781784724849 336 pages 190 x 89mm 180,000 words 20 images Rights sold: Ger
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» F O OD & DR I N K
The Art of the Cocktail
From the Dalí Wallbanger to the Stinger Sargent, cocktails with an artistic twist Foreword by Salvatore Calabrese and illustrated by Charlotte Trounce Do you love art? Do you like cocktails? Then this book is perfect for you. Artists have long been known to enjoy the nightlife, from Toulouse-Lautrec, who famously carried a draught of absinthe in a hollowed-out walking stick, to Andy Warhol, who revelled at Studio 54. This book captures the artistic spirit in spirits with recipes for 50 art-themed drinks, including the:
• Dalí Wallbanger • Gerhard Snifter •Brandy Hepworth •Pablo Pisco • Frida Kahlúa • René Martini • and the Hirst-inspired Shark Bite Salvatore Calabrese is one of the world's leading bartenders. Among his many awards and honours, Calabrese has received both the Chevalier du Champagne and the prestigious Chevalier du Cognac. Calabrese resides in London and travels the world. THE PER FECT GI F T F OR A RT A F IC ION A D O S A N D BU DDI NG M I XOL O GI S T S
I L LUS T R AT OR , C H A R L O T T E T ROU NC E H A S WOR K E D W I T H C L I E N T S S UC H A S
Charlotte Trounce
is an Illustrator living in London. Since graduating from Falmouth University in 2011, she has worked for clients such as The New York Times, Barbican, Art Fund and Penguin Books and has covered a varied range of commissions including editorial, advertising, publishing and product design Working mostly with paint, Charlotte tries to bring life and colour to the everyday often inspired by simple objects, as well as the people and architecture that surround her.
»twitter @CTrounce
G O O GL E , A RT F U N D A N D B A R BIC A N
Specification September 2019 Ilex Press £10.00 HB 9781781576564 128 pages 210 x 149mm 25,000 words 60 illustrations Rights available: World
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Vogue Cocktails
T H E C O C K TA I L M A R K E T I S NOW WORT H H A L F A
Classic drinks from the golden age of cocktails
BI L L ION P OU N D S I N T H E U K A L ON E
Henry McNulty. Foreword by Robin Muir
A super-chic collection of 150 classic cocktail recipes created by former Vogue drinks expert and man about town, Henry McNulty. The Little Black Dress of cocktail books. From the archives of British Vogue, the classic cocktail book, for a new generation of discerning drinkers. Vogue Cocktails is a collection of recipes compiled by former British Vogue drinks aficionado and manabout-town, Henry McNulty. Taking inspiration from the cocktail culture of the 1930s, Vogue Cocktails contains 150 recipes organized by base spirit – Champagne, Gin, Vodka, Whisky, Rum and Brandies & Other Spirits – to ensure a drink for every palate. The book also contains essential information on stocking your bar and mixing drinks, with jazz-age-inspired illustrations by Graham Palfrey-Rogers throughout.
I L LUS T R AT ION S B Y GR A H A M PA L F R E YRO GE R S , T H E A RT I S T IC DI R E C T OR F OR T H E BE AT L E S ’ M AG IC A L T H E C OL L A B OR AT ION BE T W E E N C ON R A N O C T OP US A N D BR I T I S H V O GU E H A S S OL D MOR E T H A N 3 0 0,0 0 0 C OP I E S WOR L DW I DE
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Henry McNulty
was born in 1913 to American parents. He was considered somewhat of an international expert on drinks and a cocktail aficionado during his career in drinks journalism. He contributed to many publications including British Vogue, with whom he published this book in 1982.
Vogue
is an internationally prestigious luxury brand with an estimated readership of 12.5million. To date, Octopus’s collaboration with British Vogue has generated sales of 300,000 copies.
Graham PalfreyRogers
was an illustrator and artistic director, including for The Beatles’ Magical Mystery Tour.
»twitter @BritishVogue »instagram @britishvogue
Specification September 2019 Conran Octopus £10.00 HB 9781840917888 96 pages 180 x 95 mm 12,000 words c.100 illustrations Rights available: World
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» F O OD & DR I N K
Menus that Made History
M E N US S PA N T H E GL OBE A S W E L L A S
80 menus that capture a moment in time
THE CENTURIES
Alex Johnson & Vincent Franklin A captivating collection of the world’s 80 most iconic meals. Delve into this captivating collection of menus which reveal not only the story of food but periods of history, famous works of literature, notable events, and celebrity figures from prehistoric times up to the modern day. Each menu provides an insight into its particular historical moment and some are linked with a specific and unforgettable event, such as The Hindenburg’s last flight menu or the variety of meals on offer for First, Second and Third Class passengers on board RMS Titanic.
In addition to the menus will be a collection of 15 recipes to reproduce yourself. This fascinating miscellany of menus from around the world will educate as well as entertain, delighting both avid foodies and the general reader. Alex Johnson is the author of Shedworking and The Book of Book Lists. He has been at the Independent online for more than 10 years and runs multiple blogs. Vincent Franklin is an established actor appearing in some of the most popular TV series of recent years, including Bodyguard and Happy Valley.
Specification October 2019 Kyle Books £14.99 HB 9780857835284 224 pages 210 x 149mm 40,000 words 70 images Rights available: World
»twitter @shedworking »twitter @vincentfranklin
Schofield’s Fine & Classic Cocktails Celebrated Libations And Other Fancy Drinks Joe and Daniel Schofield 100 Cocktails drawn from the classics and master mixologists to make at home. Internationally renowned mixologist Joe Schofield has worked at the some of the best bars in the world, from the American Bar at The Savoy Hotel and The Zetter Townhouse in London, to the Tippling Club in Singapore. His reputation for creating superlative cocktails from classics to contemporary innovations, has led to numerous awards and much acclaim within the bartending industry.
His first book includes 100 recipes for the creme de la creme of classic cocktails with details on how to make them using the finest ingredients, as well as his personal recommendations for the most suitable spirits, mixers and garnishes for each recipe. Joe and Daniel Schofield worked in Leeds before moving on to some of the world’s best bars, winning awards and recognition. Joe worked at The Tippling Club in Singapore and Daniel was at 69 Colebrook Row and Coupette in London. Together they’re opening Schofield’s in Manchester in 2019.
Specification October 2019 Kyle Books £16.99 HB 9780857837325 224 pages 210 x 149mm 35,000 words 80 images Rights available: World
@Joe_Schofield
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A Brief History of Lager
500 years of the world’s favourite beer
4 5%
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C ON S U M E R S P R E F E R L AGE R T O
Mark Dredge
A N Y O T H E R BE E R T Y PE
From 16th century Bavaria to trendy craft lager, an engaging and informative exploration of a classic beverage. Beer has been brewed and drunk for 10,000 years, but those earliest beers (think dark, soupy and sour) would’ve been unrecognisable to modern lager drinkers expecting something bright, effervescent and golden. Despite beer’s history, which is as old as civilisation, lager is a relative newcomer, ostensibly first brewed around 500 years ago, while those pale, lively lagers that we know so well today didn’t arrive until the middle of the 19th century and weren’t widespread until over a hundred years later. In this fascinating book, beer expert Mark Dredge dives into the history of this well-loved drink. Discover: what, exactly, a lager is; how it was first brewed and how it would have tasted; what beer was like before the birth of lager; and what role was played by German monks and kings in the creation of the drink we know so well today. From the importance of 500-year-old purity laws to a scrupulously researched exploration of modern beer gardens (it’s a hard life), Mark has delved deep into the story of the world’s favourite beer. A L L 10 OF T H E 10 MO S T P OP U L A R BE E R S I N T H E WOR L D A R E L AGE R S
From 16th Century Bavaria to the recent popularity of specialist craft lagers, A Brief History of Lager is an engaging and informative exploration of a classic drink.
Mark Dredge
is a writer and beer expert. He has written five books, including his bestselling Craft Beer World, Beer and Food and The Beer Bucket List, and numerous articles on the topic, while also appearing on Channel 4’s Sunday Brunch to share his knowledge. He has won many awards for his work, including the British Guild of Beer Writers’ Beer and Food Writer of the Year Award in 2016, 2014, 2013 and 2011.
@markdredge »instagram @markdredge
Pint, anyone?
Specification October 2019 Kyle Books £14.99 HB 9780857835239 224 pages 216 x 135mm 75,000 words Rights available: World
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» F O OD & DR I N K IN THE UK,
Good & Proper Tea
How to make, drink & cook with tea
16 5 M I L L ION C U P S OF T E A A R E DRU N K E V E RY DAY – T H AT ’ S
60.2 BI L L ION E V E RY Y E A R
Emilie Holmes & Ben Benton From brews and blends to baking, a celebration of tea. Everyone knows that nothing can beat a good cup of tea. But with so many of us relying on our daily brew, isn’t it time we started giving it the attention and credit it deserves? Emilie Holmes started Good & Proper Tea with the intention of changing the tea market one cup at a time, and in this gorgeously presented book she and Ben Benton share their passion for tea with tips, techniques and recipes. Discover how to brew the perfect cup of tea, considering water type and temperature, timings and strength. Learn the difference between oolong and jasmine tea, and how to make your own blends and tisanes. The book also includes recipes for different tea-based drinks and cocktails, including Darjeeling and Vanilla Ice Tea, Turmeric and Lemongrass Latte, and an Oolong Mojito. There’s also a selection of tempting ways to cook with tea, such as a Rooibos, Orange and Poppyseed Cake, and Earl Grey and Cardamom Sugar Buns. I N T H E US , MOR E T H A N H A L F T H E P OP U L AT ION DR I N K T E A DA I LY, A N D
From a cup of classic builder’s to a fragrant floral blend, this is a celebration of the ritual and joy of tea.
Emilie Holmes
was born in Paris and lived in France, Portugal, New York and India, before settling in the UK, where she worked in advertising. In 2012 she left the corporate world on her mission to change the UK tea market.
Ben Benton
is a cook, writer and restaurant consultant. He was the co-writer of Max’s Sandwich Book and has ghost written recipes for leading columns in the Guardian and the Telegraph. »twitter @goodpropertea »instagram
@goodandpropertea
»website www. goodandpropertea. com
87 % OF M I L L E N N I A L S S AY T H E Y A R E R E GU L A R T E A DR I N K E R S
Specification October 2019 £16.99 HB Kyle Books 9780857837660 208 pages 235 x 190mm 35,000 words 75 images Rights available: World
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