N E W T I T L E S j a n u a r y– j u ne 2 0 1 9 & c o m p lete B a c k list
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new titles ja n ua r y–j u n e 2 01 9 & co m p l e t e bac k li s t
Food & drink
The Consolation of Food A cook’s approach to finding joy and hope in difficult times
Valentine Warner Pavilion | 9781911624035 | £20.00 | June 2019 | HB 30 illustrations | 240 pages | 221 x 193 mm
An insightful book celebrating the affirmative powers of cooking In The Consolation of Food, Valentine Warner presents a collection of stories along with 75 recipes to read and make in troubled times. A book of ‘comfort’ food in the truest sense of the word, this book is unlike any other food memoir. Following a personal tragedy, Val began to take note of his grief in culinary form, documenting meals that made him feel good, from the aching simplicity of toast with butter to the isolation of cooking for one and the pleasure of returning to heart-warming wholesome slow roasts, one-pot suppers and more. This is a cookbook to hearten in times of need and to cheer in days of uncertainty or sadness, to soothe the soul, to lift the spirits and to celebrate the pure life-changing and life-affirming joy of good food. Valentine Warner is a food writer, cook and author with a passion for nature, the seasons and being outdoors. His first hit TV series ‘What to Eat Now’ in 2008 saw him seeking out the best food and dishes that the four seasons have to offer. It was quickly followed up by a second series in 2009. Valentine appears regularly on the BBC’s ‘Countryfile’ and has written for The Times, Mail on Sunday, Guardian, Independent, Olive, Waitrose Kitchen, Delicious and many more.
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Baan Recipes and stories from my Thai home
Kay Plunkett-Hogge Pavilion | 9781911624059 | £20.00 | April 2019 | HB 80 photographs | 192 pages | 235 x 193 mm
A homage to Thailand featuring more than 120 recipes collected from all over the country ‘Baan’ means the hearth, the home, the community, and the place where you come from, and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine. Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan is a true homage to her childhood, to the delicious recipes that she was raised on, and to a cuisine and country that she loves. Baan features more than 120 recipes that Kay has collected from all over Thailand from friends, acquaintances and street-stall holders, all gathered over 30 years of travel, and all of them tried and tested back in London. Kay demystifies Thai food, providing clear and concise recipes and revealing the shortcuts, kitchen hacks and ingredient substitutions that make delicious and authentic Thai cookery achievable in an ordinary Western home. Kay Plunkett-Hogge is an acclaimed food and drinks writer and author. In addition to her own books, Kay has co-authored a further six books, working with the award-winning chef Bryn Williams, Academy Award nominated actor Stanley Tucci, the American pizza guru Chris Bianco and also Leon: Family and Friends with John Vincent. She writes a monthly column for Delicious magazine and lives in London with her husband, son, cats and dog.
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Sardine Simple, seasonal, southern French cooking
Alex Jackson Foreword by Diana Henry Pavilion | 9781911624387 | £25.00 | June 2019 | HB 80 photographs & 30 illustrations | 256 pages | 246 x 189 mm
A unique collection of recipes encapsulating the beauty of Provençal French cooking Through a love of French food and culture, Alex Jackson escapes the bustle of his East London based restaurant through cooking and reading recipe books about the dishes of Provence, also taking influence from the food of Italy and North Africa. In this book, he reveals how to feast on simple, fresh dishes at home. Alex has included a selection of recipes for each season, from bouillabaisse and an autumnal grand aïoli to aligot géant and an Easter feast. Sardine promises to reignite a love affair with French provincial cooking – its multitude of influences and its focus on seasonal eating and, ultimately, an attitude to food that centres around sharing and enjoying food. Alex Jackson’s interest in cooking started a long time ago – his passion for French cuisine was kindled by a year in Paris as part of his French degree at university. After working at Stevie Parle’s Dock Kitchen, he journeyed further south to Provence, where, from the surplus of sun-kissed vegetables, fresh herbs, good olive oil and bread, his restaurant Sardine was born.
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Fresh Veggie BBQ Natural and delicious recipes from the grill
David & Charlotte Bailey Pavilion | 9781911624653 | ÂŁ14.99 | June 2019 | HB 40 photographs | 144 pages | 220 x 220 mm
A celebration of natural, unrefined, unprocessed wholefoods and a healthy, outdoor lifestyle David and Charlotte Bailey are back with a new book focusing on the different ways to cook vegetarian food on a grill. Exploring a growing market for cooking vegetarian food outdoors, they bring their expertise and show a wide variety of techniques and recipes for a vegetarian-friendly barbecue menu. Fresh Veggie BBQ also includes more practical elements of barbecuing, such as an exploration of the different woods to use, the basics of how to build and light a fire, the different equipment available and variations for charcoal, gas and indoor cooking. The book covers cooking on gas, burying packed parcels into hot coals, serving up the perfect summer salad, and creating a delicious feast of starters, mains and desserts to make the veggie BBQ sizzle. David & Charlotte Bailey serve only nutritious wholefoods from their street food van, Wholefood Heaven, as they tour the country and travel worldwide in search of recipes and inspiration for new and exciting flavours. Their food is informed by the need to live well and be both mindful of, and uplifted by, what we put in our bodies. They won Best Main Dish at the 2011 British Street Food Awards for their Buddha bowl. More books by David & Charlotte Bailey on p73
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Fresh Veggie Kitchen
Caravan Cookbook
Natural, nutritious and delicious
Delicious, easy-to-make recipes
wholefood recipes to nourish
in the great outdoors
body and soul
Monica Rivron
David & Charlotte Bailey
Pavilion | 9781911624097 | £12.99 | January 2019 | PB
Pavilion | 9781911624714 | £9.99 | June 2019 | PB
70 photographs | 160 pages | 220 x 220 mm
Over 120 photographs | 160 pages | 171 x 202 mm
More than 60 recipes for simple and wholesome vegetarian and vegan dishes
Simple barbecue, picnic and campfire recipes for all the family
This book is a celebration of naturally healthy, unprocessed ingredients and flavours from around the world. Many of the recipes are presented as easy-to-eat bowl food, or can be cooked in a single pot. The book suggests starting the day with delicious quinoa porridge with vanilla-spiced almonds and dates, moving on to a lunch of coconut and sweet potato polenta cakes with wild mushrooms and Asian greens, and finishing with a butternut squash stew and a dessert of spelt and olive oil lemon cake. This mouthwatering array of recipes will be the only inspiration that readers need to live a healthier lifestyle.
Food is often one of the most enjoyable elements of a holiday, but nobody wants to spend hours slaving in a hot micro-kitchen with limited supplies. Caravan Cookbook offers the solution to dining on days out with tasty, uncomplicated and simple-to-prepare recipes that will satisfy family and friends. With delicious recipes such as cider chicken, sesame salmon with edamame beans, and honeycomb pudding with lemon cream, Caravan Cookbook features inventive ways to utilize the caravan kitchen and create the perfect holiday menu.
David & Charlotte Bailey serve only nutritious wholefoods from their street-food van, Wholefood Heaven. They are also the authors of Fresh Vegan Kitchen and Fresh Veggie BBQ.
Monica Rivron and her family are converts to caravanning and have been visiting their own caravan for over a decade. In the process, Monica, a chef trained at Leith’s, became an expert in producing all manner of gourmet delights in a caravan kitchen.
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Vegan Dairy Making milk, butter & cheese from nuts & seeds
Emelie Holm Pavilion | 9781911624578 | ÂŁ14.99 | March 2019 | HB Over 70 photographs | 160 pages | 240 x 170 mm
Simple, great-tasting recipes to satisfy the growing appetite for dairy-free products From fresh plant-based milk to artisanal vegan cheese, from silky yogurts and creams to delicious nutty spreads and dips, this book invites readers to join the new food revolution and learn how to make delicious, dairy-free products at home. Using only plant, seed, grain or fruit-based ingredients, Vegan Dairy will let the reader take full control of their nutrition and diet, and help to avoid unnecessary additives. Many of the recipes are very simple to make without the need for specialist equipment, and the ingredients are easy to source in local supermarkets. Recipes for vegan delights including pistachio and spirulina milk, cashew nut ricotta, coconut kefir drink and pecan butter will help anyone in their quest to diversify their cooking. Emelie Holm is a nutrition therapist, lecturer and cookery author. She has previously written about cooking without white sugar. She currently lives in Thailand with her family, where she teaches healthy cooking. Emelie Holm’s journey from sugary sweets to raw food treats is inspiring for anyone hoping to achieve a healthier lifestyle.
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Korean BBQ & Japanese Grills Yakitori, yakiniku, izakaya
Jonas Cramby Pavilion | 9781911624042 | £16.99 | May 2019 | HB 80 photographs | 176 pages | 250 x 190 mm
Delicious East Asian grill recipes and accompaniments to make at home Jonas Cramby explores the traditions of the Korean and Japanese barbecue – its techniques, philosophy and historical roots – and shares his favourite recipes, which include, among others, yakitori, yakiniku and izakaya-style classics. He outlines how to perfectly ferment kimchi, how to grill indoors without choking, and how to chill a refreshing lager without it turning to ice. Trimmings and sauces all take minutes to prepare and the meat seconds to barbecue. Jonas suggests using grills that are simple, portable and so cheap that anyone can have a go. The art of Korean barbecue and Japanese grilling is not just a meal, it is a mindful practice. Produce and tools are carefully chosen and something as simple as a piece of chicken with a little salt and fire can, with practice and the right technique, be transformed into something sublime. Included in the book are chapters on yakitori, yakiton, yakiniku, donburi, Korean BBQ, kimchi, bokkumbap, teriyaki, grilled vegetarian dishes and grilled dried fish. Jonas Cramby is a journalist, food blogger and restaurant critic. His blog on the Swedish magazine Café has 20,000 unique readers every month. In 2009, he was awarded the title Chronicler of the Year by Sweden’s magazines. He is the author of Tex-Mex From Scratch, Texas BBQ, The Ultimate Sandwich and Taco Loco. More books by Jonas Cramby on p74
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How to Retrain Your Appetite Lose weight permanently by eating all your favourite foods
Dr Helen McCarthy Collins & Brown | 9781911624479 | £9.99 | January 2019 | PB 304 pages | 198 x 129 mm
Psychological techniques to retrain appetite and return to eating in tune with the body This self-help book is for people who have gained weight because they have lost touch with using natural hunger and fullness signals to guide their eating. It is the antithesis of ‘going on a diet’. The unique position of The Appetite Doctor’s appetite retraining programme is that it bridges biology and psychology and puts the focus on specific habit change, all while taking into account the natural resistance we have to making changes – teaching the reader to work with, not against, their body. This book contains the following chapters: 1. Farewell to Dieting. 2. The Appetite System – an overview of the science behind your taste buds and digestion, introducing Dr McCarthy’s concept of the Appetite Pendulum. 3. What Do You Need to Change? 4. What Will Stop Success? 5. How to Stop Eating When You’re Just Full. 6. How to Wait Until You’re Definitely Hungry. 7. How to Stop Emotional Eating. 8. What to Eat. 9. How to Maintain Your New Weight. Dr Helen McCarthy is an Associate Fellow of the British Psychological Society and has a D. Phil in the psychology of eating disorders from Oxford University. She is an expert in providing Cognitive Behavioural Therapy (CBT) and integrates mainstream approaches with cutting-edge techniques from other areas of psychology. Helen’s clinical career working with individuals spans 28 years and she evolved her appetite retraining method over six years. She runs a weekly blog on her website and has appeared in the Sun, Women’s Health and Marie Claire.
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Bong Appétit Mastering the Art of Cooking with Weed
Editors of MUNCHIES
The Sweet Shop Making Tast y treats from around the world
Gaitri Pagrach-Chandra
Pavilion | 9781911624561 | £20.00 | November 2018 | HB
Pavilion | 9781911624721 | £9.99 | April 2019 | HB
100 photographs & illustrations | 256 pages | 254 x 203 mm
Over 70 photographs | 288 pages | 221 x 170 mm
‘Cannabis … [is] becoming an accoutrement to a successful and chic lifestyle.’ Elle (UK)
Join the author on a worldwide story of sugar in this all-encompassing recipe collection
Based on the popular MUNCHIES and VICELAND television series Bong Appétit, this cannabis cookbook features 65 ‘high’-end recipes for sweet and savoury dishes as well as cocktails to satisfy all catering needs! MUNCHIES has more than 4 million unique visitors per month globally and has more than 1 million subscribers to its rapidly growing YouTube channel. Bong Appétit is for a generation interested in making serious, upscale food – with weed. From weed butterbasted chicken to weed chimichurri to weed brownie sundaes, the science of infusing oils, butters, milks, alcohol and more is broken down to create a wide range of exciting new recipes.
This enchanting book is a collection of recipes for the best of the world’s sweets, tiny cakes and patisserie, from delicately spiced Indian milk sweets to nutty Spanish marzipans; from tiny French sponge cakes to Scottish fudge. Crunchy brittles, tempting truffles, sticky toffees, caramels, nougat, honeycomb... there are treats to suit all tastes. More than 120 easy-to-follow recipes offer small delights from near and far – ideal for all the family, for entertaining or for giving as gifts. Gaitri Pagrach-Chandra is an author and food historian. Her book, Warm Bread and Honey Cake, won the Guild of Food Writers Award for Cookbook of the Year in 2010. She lives in the Netherlands.
MUNCHIES is a website and digital video channel from VICE dedicated to food and its global purpose and offering groundbreaking content from a youthdriven perspective.
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Super Pulses
Super Root Spices
Truly modern recipes for
Truly modern recipes for
beans, chickpeas & lentil s
turmeric, ginger, galangal & more
Jenny Chandler
Zoë Lind van’t Hof & Thomas Smale
Pavilion | 9781911624127 | £9.99 | February 2019 | HB
Pavilion | 9781911624110 | £9.99 | February 2019 | HB
40 photographs & illustrations | 128 pages | 185 x 135 mm
50 photographs & illustrations | 128 pages | 185 x 135 mm
The essential modern cook’s guide to preparing beans, chickpeas and lentils
A reference guide and recipe book for a deeper understanding of ancient root spices
Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes, for both environmental and economic reasons. Jenny Chandler has collected a mouth-watering range of recipes that are international in flavour and will provide plenty of tips for everyday catering. Including an illustrated guide to pulses, this exhaustive volume covers everything the reader will need to know on how to buy, prepare, cook and store these superfoods.
Super Root Spices reveals the alchemy of roots, their health benefits and where they come from before moving onto recipes that enhance the mood, encourage a healthy gut and, most of all, taste good. There are tonics and elixirs, snacks, main meals and topical recipes for good health both inside and out. The recipes are designed to be functional while remaining simple and fun. As well as reviewing the scientific literature and presenting research in a simple yet informative manner, Wunder Workshop founders Zoë and Tom reveal ways that these superfoods can be incorporated more readily in everyday meals.
Jenny Chandler runs the Plum Cooking school in Bristol and is the author of The Food of Northern Spain, The Real Taste of Spain and Pulse. She was appointed as the UN Food and Agricultural Organization European Special Ambassador for The International Year of Pulses.
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Zoë Lind van’t Hof & Thomas Smale are the founders of Wunder Workshop – a London-based food brand making organic, sustainable and ethically sourced turmeric-based products.
super Grains, Nuts & Seeds
Cooking for the Sensitive Gut
Truly modern recipes for spelt,
Delicious, soothing, healthy
almonds, quinoa & more
recipes for every day
Renée Elliott
Dr Joan Ransley & Dr Nick Read
Pavilion | 9781911624134 | £9.99 | February 2019 | HB
Collins & Brown | 9781911624103 | £12.99 | January 2019
40 photographs & illustrations | 128 pages | 185 x 135 mm
PB | Over 100 photographs | 176 pages | 246 x 189 mm
An exhaustive guide to grains, nuts and seeds from an organic pioneer
More than 100 recipes specifically designed for eaters who suffer from a sensitive gut
Grains, nuts and seeds are increasingly popular as part of a balanced, healthy diet. As vegetarian and vegan diets rise in popularity, they are readily recognized as excellent sources of protein and carbohydrate. Including a comprehensive guide to grains, nuts and seeds, this exhaustive volume covers how to buy, prepare, cook and store these superfoods, including soaking, sprouting and growing at home. The mouthwatering range of more than 50 recipes included is truly international in flavour while also covering the myriad health benefits of each ingredient.
About one in five of the population are intolerant to the food that they eat. Most have sensitivities to a range of different foods, making preparing food a nightmare and sitting down to a meal torture. Cooking for the Sensitive Gut is a practical guide to restricting the ingredients that cause problems while still being able to prepare a whole range of recipes that are simple and fun to cook and delicious to eat.
Renée Elliott is an entrepreneur and organic pioneer who founded Planet Organic, the UK’s first organic supermarket. Determined to change food culture, her mission is to promote health in the community. Renée is a Trustee of the Soil Association, the UK’s largest organic certifier.
Joan Ransley is a nutritionist, cook, food writer and honorary lecturer in Nutrition at the University of Leeds. Dr Nick Read is a gastroenterologist and a psychotherapist. He is the Chair and Medical Adviser for The IBS Network, an independent charity that supports, informs and advises people with Irritable Bowel Syndrome.
More by Renée Elliott on p71
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National Trust
Comfort Food National Trust Books | 9781911358541 | £20.00 | March 2019 HB | Colour photography throughout | 208 pages | 246 x 189 mm
More than 100 delicious and comforting dishes to curl up with Whatever the season, National Trust Comfort Food presents a wealth of regional and international dishes, each one devoted to homely, comforting cooking. From colourful summer favourites to winter warmers, these dishes are simple and irresistible. Along with the favourite dishes cooked in the National Trust cafés, there are recipes that have been found in National Trust archives, or that link to the history of the places. In the Lake District, lamb and Hawkshead red stew celebrates two great local ingredients in one taste of home: Herdwick lamb and award-winning Hawkshead Red beer. During his time as Viceroy of India, Lord Curzon of Kedleston Hall might have encountered a chickpea and coconut curry typical of the southern region, a comforting meat-free alternative for vegetarians and vegans. There is also an indulgent chestnut, rum and chocolate pavlova cake, inspired by the ancient chestnuts planted at Sizergh. The National Trust is one of the world’s leading conservation organizations dedicated to preserving Britain’s landscape. No trip to a National Trust property is complete without stopping by the café to sample delicious National Trust food. Every year, visitors tuck into more than 100,000 plates of sausages, almost 700,000 bowls of homemade soup and well over a million scones! More cookery books from the National Trust on p76
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National Trust
Book of Puddings 50 irresistibly nostalgic sweet treats and comforting cl assics
Regula Ysewijn National Trust Books | 9781911358589 | £9.99 | April 2019 HB | 30 colour illustrations | 128 pages | 192 x 136 mm
A mouthwatering treat for all sweet-toothed lovers of classic British puddings In the latest book in this award-winning and bestselling series (previous titles are National Trust Book of Scones, National Trust Book of Afternoon Tea and National Trust Book of Crumbles), food historian and cook Regula Ysewijn brings together 50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle. There are recipes sourced from National Trust properties, such as St George’s pudding, made for Churchill at Chartwell, or Waddesdon Christmas pudding, served to the Rothchild family during the Second World War. Other sweet treats include possets, steamed puddings, syllabubs and blancmange, as well the delightfully named wet Nelly, Bedfordshire clanger, apple dappy, whim wham and, of course, spotted dick. The book also includes recipes for the perfect sauces and custard to accompany the crumbles and tarts. Regula Ysewijn is a food writer, stylist and photographer, with a particular interest in historical recipes. She is a Great Taste Awards judge and a member of The Guild of Food Writers, as well as one of the two judges on ‘Bake Off Vlaanderen’, the Belgian version of ‘The Great British Bake-Off’. She is also the author of Pride and Pudding: The History of British Puddings Savoury and Sweet. More in the series on p77
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Cooking for Cats The healthy, happy way to feed your cat
Debora Robertson Pavilion | 9781911624677 | £9.99 | June 2019 | HB 60 illustrations | 112 pages | 185 x 135 mm
Preparing food for cats at home can be easy, accessible and fun with this culinary guide Featuring more than 30 simple recipes, from everyday dishes to treats and snacks, Cooking for Cats includes delights such as tuna cakes, sardine balls, salmon and sweet potato biscuits, chicken crackers, prawn crisps and catnip brownies. Debora Robertson covers how to calculate portion size, batch cooking and freezing, and what to feed kittens, cats, indoor cats, outdoor cats and older cats in this definitive guide to cat care. Cooking for Cats also includes 10 inventive crafty projects such as a window hammock (particularly beloved by indoor cats), a cosy radiator cradle, fishing rod toys with felt fish, catnip mice, feather pounce toys and a deluxe scratch post and playtime teaser wand. The book is beautifully illustrated throughout by Cinzia Zenocchini. Debora Robertson is a dog and cat enthusiast, food writer and journalist who has written for The Guardian, Daily Telegraph, Daily Mail, Red, Waitrose Kitchen, Sainsbury’s Magazine, BBC Good Food Magazine, Delicious Magazine and Country Life magazine, among many others. She lives in north London with her husband Séan, her dogs Barney and Gracie, a cat and a mountain of cookbooks. More by Debora Robertson on p71
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Tales of the Tea Trade The secret to sourcing and enjoying tea for the modern drinker
Michelle & Rob Comins Pavilion | 9781911595229 | £16.99 | April 2019 | HB 75 photographs, 15 illustrations & maps | 192 pages 234 x 156 mm
A global look at the plant, process and people behind the nation’s favourite drink Tales of the Tea Trade looks at the world of tea from a completely new perspective, taking the reader on a fascinating journey directly into the lives of those who plant, pluck and process tea. Going beyond the standard story of leaf to cup, this book offers readers a unique insight into the culture, ceremony, opportunities and threats surrounding an ancient art, and explores the key ingredients that separate a ‘good’ tea from a ‘great’ tea. It also covers ethical sourcing and shows how readers can translate and recreate tea ceremonies at home. Through sharing the stories and insights that others have shared with them, Michelle and Rob Comins hope to connect the reader with the world of tea, making loose leaf tea a simple, everyday pleasure. Michelle & Rob Comins, co-founders of the awardwinning Comins Tea – a family-run direct trade tea merchants – have spent the last 10 years travelling the world sourcing fine single-estate teas for their company. Often travelling to remote corners of the world in search of tea, their travels have led them to meet and share tea, experiences and stories with many fascinating tea professionals. Their teahouses in Dorset and Bath give them first-hand experience of the consumer-facing side of the tea. For more information visit: cominstea.com.
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new titles ja n ua r y–j u n e 2 01 9 & co m p l e t e bac k li s t