Best of Food

TITLE INFORMATION Tel: +44 (0) 1394 389950 Email: uksales@accartbooks.com Web: https://www.accartbooks.com/uk

Ladurée Macarons The Recipes

Vincent Lemains Photographs by Antonin Bonnet ISBN

9781788842419

Publisher

ACC Art Books

Binding

Hardback

Territory

World

Size

155 mm x 165 mm

Pages

304 Pages

Illustrations

286 color, 3 b&w

Name of series

Ladurée

Price

£30.00

The legendary Ladurée macaron is finally unveiled: recipes for all 80 flavours from the famous brand that created the macaron Bright, colourful packaging and add-on poster enclosed with 101 full-colour photographs of the Ladurée macarons The Ladurée series has sold over 350,000 copies in 9 languages; Macarons are their most iconic product “A macaron lover and baker would appreciate and exploit what fills its pages. Chapters according to categories of the treats, like the Classics, and Winter Aromas, show and describe scores of varieties, when they were created and suggested servings.” — New York Times In the middle of the 20th century, Pierre Desfontaines, cousin of Louis Ernest Ladurée, created the first Ladurée macaron by having the genius to stick two macaron cookies together and fill them with a flavourful ganache. Ever since then, the preparation has stayed the same. Each season Ladurée celebrates this little round cake that’s crispy outside and soft inside, a perfect balance of aromas and textures, by creating new flavours. Each year the palette of flavours and colours grows, from the classic chocolate or raspberry to festive macarons, exotic flavours for certain destinations, fashion designers, perfumes etc.

This book presents each of the 80 Ladurée macarons, their aromas, inspirations, trend books and of course all of the recipes to make them at home. At the end of the book there is a practical, step-by-step section to show exactly how Ladurée’s chefs make the cookies and the ganache fillings so you can be sure to succeed in making them too.

Vincent Lemains has been the Chef of Pastry Creation at Ladurée since April 2011. Twice a year, following the seasons and like fashion designers do, he imagines new flavours and colours for the religieuses, the Saint-Honorés, the macarons and shares them with all the customers of Ladurée the world over. Antonin Bonnet is a still-life photographer. He has worked for the Grande Epicerie de Paris, Dior, Chloé, Dyptique, Bernardaud - and Ladurée.

Published 27th Sep 2023

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Ladurée Sucré The Recipes

Philippe Andrieu Photographs by Sophie Tramier ISBN

9781788842426

Publisher

ACC Art Books

Binding

Hardback

Territory

World

Size

182 mm x 175 mm

Pages

392 Pages

Illustrations

102 colour

Name of series

Ladurée

Price

£35.00

A must-have with scrumptious recipes from the world-famous Ladurée tea shop Ladurée reveals the secrets of their magical macarons Features padded cover, gold edges, and a beautiful gift box The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16 rue Royale. In 1872, following a fire, the little bakery became a pastry shop and the decoration was then done by Jules Chéret, a famous painter and poster-designer of the time. Jeanne Souchard, Ernest Ladurée’s wife, then had the idea of combining the Parisian café with a pastry-shop, thereby creating one of Paris’s first tearooms.

In 1993 Ladurée was bought by Francis and David Holder and becomes one of the best-known gourmet addresses in Paris, a veritable institution with its famous “macaron” as its emblem. In 1997 Ladurée opened a tearoom/restaurant on the prestigious Champs-Elysées, followed by another in the Printemps department store and on the Left Bank as well as the beginning of their international adventure with branches in London, Geneva, Monaco and Tokyo.

In this book Philippe Andrieu, the Pastry Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macarons in all their variety, this icon of French “art de vivre” is brought to life in a palette of pastries the colour of powder pink, light green, bright purple, and lemon yellow.

Philippe Andrieu has been the Executive Pastry Chef at Ladurée since 1998. Beforehand he perfected his art in such reputable establishments as Fauchon and worked with chefs such as Michel Bras and Georges Blanc. Twice per year, like fashion collections, he imagines new flavours and colours for the cakes such as Religieuses, Saint-Honorés, macarons for all the Ladurées around the world. Sophie Tramier is a photographer who specialises in food and lifestyle. She regularly contributes to magazines such as ELLE Déco, ELLE à table, Maisons Côté Sud, Maison française and Marie-Claire Idées. She has done the photography for many books including Verrines glacées et autres douceurs (Marabout), Le Canard de Julie (Marabout), Pêche de haute-mer: 126 recettes autour du monde (Minerva), Les douceurs de Kenza (Minerva), Carnet de recettes d'une femme raffinée (Mango), Magie gourmande (Seuil) and Meilleures recettes de soupes (Flammarion).

Published 27th Sep 2023

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Chow!

Secrets of Chinese Cooking Cookbook Dolly Chow ISBN

9781788840750

Publisher

ACC Art Books

Binding

Hardback

Territory

World

Size

185 mm x 125 mm

Pages

320 Pages

Illustrations

65 b&w

Name of series

China Culture Perspectives

Price

£20.00

A cookery book infused with Chinese heritage - 75 easy to follow recipes New edition of the classic, bestselling traditional Chinese cookbook, a staple in Chinese and US kitchens for 83 years First printed in 1936, the book has been reprinted 68 times and has sold over 300,000 copies in China The present edition features a new preface and new introductions to chapters by Dolly's great-grand-niece, art collector and philanthropist Carolyn Hsu-Balcer Winner: Special Books. Gourmand World Cookbook Awards, 2020 Part of an ongoing series, China Culture Perspectives, of authoritative books by and about major figures in China’s creative culture The provinces of China are united by their love of a good meal. Each has their own specialties and methods of preparation – all of which are, of course, purported to be ‘the best’. Rather than attempting to cover the entirety of Chinese cuisine, this charming little book instead focuses on recipes born from melding the author’s favourite family menus with tips on traditional preparation and table etiquette as dictated by Confucius 2500 years ago. The result is an informative and delicious peek into the Chinese food culture of the early twentieth century. Requiring only minimal materials and expertise, the recipes are accessible and flavourful, while the insights into traditional Chinese eating customs will be of use for travellers hoping to dine authentically while abroad.

Chow! guides the reader through the basics – how to wash rice, serve tea and make noodles from scratch – before introducing them to a variety of dishes based around meat, seafood and vegetables. Whether you seek familiar tastes or adventurous dishes, Chow! has it all: from stuffed mushrooms and fried rice to minced pigeon, crab fat with green vegetables and duck tongue soup.

Text in English and Chinese.

Dolly Chow is the daughter of Sir Shouson Chow, a well-known Qing Dynasty official, financier and international scholar who was one of the first students chosen by the Chinese government to attend an American university. Raised in Shanghai, Dolly was a renowned hostess who introduced many Western officials to the tastes of Chinese cooking. She published the first edition of Chow! in 1936, in both English and Chinese.

Published 13th Apr 2020

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A Taste of Brittany

Places of longing, original recipes and insider tips Verena Mayer ISBN

9783766728913

Publisher

Callwey

Binding

Hardback

Territory

World excluding Germany, Austria, Switzerland, USA & Canada

Size

280 mm x 250 mm

Pages

240 Pages

Illustrations

240 color

Name of series

A Taste Of

Price

£40.00

Selected restaurants – from tiny crêperies to Michelin-starred dining, featuring true favourite spots off the beaten tourist track From salted butter to sweet kouign-amann – iconic specialities that make Brittany unique Wild coastlines, salty winds and the taste of Brittany captured in images and stories Brittany is wild and full of culinary passion – where the salt of the Atlantic meets the warmth of Breton hospitality. A Taste of Brittany invites you to experience this region at its most authentic: restaurants, bistros and crêperies open their doors and share their best recipes as well as their very own insider tips. From hand-rolled galettes and freshly caught langoustines to cider chicken with a modern twist, this book brings together the full breadth of Breton cuisine with stories about people, places and rituals. Atmospheric photography and vivid writing make it the ultimate culinary travel companion for lovers of France – and for all those who are about to fall for it.

Verena Mayer is a freelance journalist specialising in travel and food. Her great love is France – and above all, Brittany. She writes for renowned publications such as Falstaff, Effilee, taz and the Sunday edition of the Frankfurter Allgemeine Zeitung.

Published 1st May 2026

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A Taste of Rome

Places of longing, original recipes and insider tips Stefan Maiwald Andrea di Lorenzo ISBN

9783766728647

Publisher

Callwey

Binding

Hardback

Territory

World excluding Germany, Austria and Switzerland, United States and Canada.

Size

280 mm x 250 mm

Pages

242 Pages

Illustrations

200 color

Name of series

A Taste Of

Price

£40.00

Authentic recipes from Roman cuisine – from antipasti to dolci Hidden culinary gems – restaurants, markets, and cafés away from the tourist crowds Fascinating anecdotes – the history and traditions behind the dishes Rome is not only a city steeped in history, but also a true paradise for food lovers. A Taste of Rome unveils the culinary soul of the Eternal City during the Holy Year – from hidden trattorias tucked away in narrow alleyways to legendary cafés that have been cherished for generations. Alongside authentic recipes such as Cacio e Pepe, Carciofi alla Romana, and Saltimbocca, this book shares captivating anecdotes about Roman food culture and its deep-rooted traditions. Detailed insider tips reveal where locals shop, dine, and enjoy their aperitivo, offering a genuine taste of Roman life. With stunning photography and a harmonious blend of travel guide and cookbook, this volume invites readers to experience Rome with all their senses – whether strolling its ancient streets or cooking at home.

Stefan Maiwald is a renowned travel and food journalist with a deep passion for Italy. His books masterfully combine historical insight with culinary expertise. For many years, Maiwald has contributed columns and feature articles to Golf Journal as well as Der Feinschmecker, Merian, GEO Saison, SZ-Magazin, GQ, P.M., and other leading publications. Today, he lives between Munich and his beloved second home in Italy. Andrea Di Lorenzo is an acclaimed Italian food, beverage and travel photographer. He spends his time between editorial projects and photo shoots for restaurants and Hotels across Italy and Europe. His work is highly appreciated for its natural yet still sophisticated touch. His customer base includes well-known international brands and companies, like National Geographic, Der Feinschmecker, La Cucina Italiana, Merian, Robb Report, Rocco Forte Hotels, Belmond, Anantara, W Hotels, Dorchester and Dream Cruises.

Published 13th Feb 2026

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Tim Raue: My Way Tim Raue ISBN

9783766722713

Publisher

Callwey

Binding

Hardback

Territory

World excluding Germany, Austria and Switzerland

Size

280 mm x 250 mm

Pages

288 Pages

Illustrations

180 color

Price

£40.00

A two-star chef presents 70 recipes featured in his eponymous Berlin-based restaurant, ranked #34 on the list of World's Best Restaurants In 2017 Raue is a guest chef on Netflix's popular series, Chef's Table 180 images of Raue's childhood, Berlin, his kitchen and restaurant, Singapore, and his recipes combine in a glorious visual experience In My Way: From the Gutters to the Stars, Berlin-based Tim Raue traces his journey from street kid to two-star Michelin chef and owner of the eponymous restaurant ranked #34 on the list of the World’s 50 Best Restaurants. Head chef at one of Berlin’s best restaurants at the age of twenty-three, Raue earned the accolade Highest Climber of the Year in 1998, and, in 2007, was named Chef of the Year by Gault Millau. He earned his Michelin stars only two years after opening Restaurant Tim Raue in 2010. Raue illustrates his story with dozens of family photos, and with stunning images of Berlin, Singapore – the source of his culinary inspiration – and his extraordinary Asian-influenced dishes. His food is admired by New York Times food critic, Frank Rich, as well as Corey Lee, the threestar Michelin chef and owner of acclaimed restaurant Benu – who has incorporated one of Raue’s recipes into his own repertoire. In addition to 70 recipes from Raue’s kitchen, My Way includes 45 recipes for gourmet essentials such as broths, sauces and infusions.

Taken together, Raue’s story, his food, and these brilliant colour images make My Way a journey worth following. Contents: Finding yourself Creating yourself Recipes In My Way will be launched with a press conference on 28th February in New York 12:30am.

Tim Raue was born in the diverse Berlin district of Kreuzberg and became head chef at one of the city's best restaurants, the former Rosenbaum, aged just 23. In 1998, Feinschmecker magazine awarded him the title of Highest Climber of the Year, and Gault Millau crowned him Chef of the Year in 2007. In 2010, with his business partner Marie-Anne Raue, he opened Restaurant Tim Raue in Berlin.

Two years later the Michelin Guide awarded him two stars. The San Pellegrino list of the World's Best Restaurants recently ranked him number 34, making him the best German chef. In 2016, Raue took part in the VOX cooking show Kitchen Impossible, and he can also be seen in Chef's Table on Netflix.

Published 28th Feb 2017

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The Pagoda Nimb ISBN

9788785374196

Publisher

Helmin Publishing

Binding

Hardback

Territory

World excluding Denmark

Size

320 mm x 240 mm

Pages

376 Pages

Price

£60.00

A beautifully crafted large-format book showcasing five years of Michelin-starred pop-ups inside Tivoli’s iconic Japanese Pagoda An exclusive behind-the-scenes look at 25 world-class chefs, complete with stunning photography, signature recipes, and menu concepts A celebration of fine dining, design, and history — where Tivoli’s timeless charm meets modern culinary artistry In the middle of Tivoli Gardens, beneath a canopy of lanterns and reflections from the lake, stands one of Copenhagen’s most iconic buildings — The Japanese Pagoda. Once a symbol of amusement and light, it has in recent years become a beacon of culinary excellence. Over the past five years, twenty-five Michelin-starred restaurants and chefs from all over the world have brought their artistry to The Pagoda — each for a shorter period, each re-imagining the space through their own vision of fine dining.

The Pagoda tells this story through text, photography, recipes, and behind-the-scenes insights, capturing how chefs transform architecture and atmosphere into edible experience. Alongside menu creation, craftsmanship, and the history of Tivoli’s gastronomy, the book unfolds a dialogue between past and present — between playful nostalgia and modern precision. A tribute to creativity, collaboration, and culinary ambition, The Pagoda celebrates the meeting of taste and tradition in the most magical corner of Copenhagen.

The Pagoda is written and compiled by the communication team at Nimb, the renowned boutique hotel and culinary hub at the heart of Tivoli Gardens. With intimate access to the chefs, the setting, and the creative process behind each pop-up, the Nimb team brings an insider’s perspective to one of Copenhagen’s most unique dining collaborations.

Published 23rd Jun 2026

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The Sex Cookbook Azra Hodza ISBN

9788794190527

Publisher

Helmin Publishing

Binding

Hardback

Territory

World excluding Denmark

Size

240 mm x 190 mm

Pages

176 Pages

Price

£27.99

Not a sex book - a book about what to eat to get you ready for sex!

A funny book perfect for a host gift Extremely beautiful in all red with red foil and coloured edges What you eat before intimacy matters more than you think! The wrong foods can leave you bloated, sluggish, or self-conscious—but the right ones will make you feel light, energised, and irresistible. This book is packed with delicious, easy-to-make recipes designed to enhance your mood, boost circulation, and keep you feeling fresh. Say goodbye to heavy meals that slow you down and hello to dishes that keep you ready for romance. Dig in, stay light, and let the real fun begin.

Azra Hodza is a Bosnian nutritionist who has specialised in what to eat to maximise energy levels. Whether it’s for a walk, athletic performance, or even sex, Azra Hodza knows exactly which ingredients and combinations are best for the body.

Published 14th Oct 2025

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Zilte Viki Geunes ISBN

9789020977967

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Benelux France, Switzerland & Scandinavia

Size

300 mm x 240 mm

Pages

256 Pages

Illustrations

120 color

Price

£80.00

Three-star restaurant Zilte in Antwerp is internationally acclaimed and beloved for its intuitive and precise cuisine A luxurious, eclectic book for lovers of the purest gastronomy, art enthusiasts, and bon vivants Featuring original illustrations by top illustrator Carll Cneut and atmospheric photography by food photographer Kris Vlegels Includes 30 signature dishes and 10 home cooking recipes, wine suggestions, and cocktail recipes Starting from the 30 products Viki Geunes cherishes most – masterfully captured by illustrator Carll Cneut and photographer Kris Vlegels – a unique book unfolds: not a classic cookbook, but a sensory story about ambition, flavour, tension, and surrender. About the feeling on the tongue of a perfectly fresh-cut scallop. About family as a foundation. About femininity in a male-dominated world. About how art – whether it’s a dish, a drawing, a book, or a photograph – reflects his personality. A book that reads the way a Zilte dish tastes: pure, layered, and with an unexpected emotional depth. Geunes writes the way he cooks: with precision, honesty, intensity, and balance – but always with a touch of surprise. He shares his unconventional journey – without formal training, without a network – and how he rose to the absolute top as one of only 137 three-star chefs worldwide. But also about the price of perfection, the role of his family, the quest for balance, the strength of his team, and the importance of learning to let go. Includes 30 signature dishes and 10 home cooking recipes, wine suggestions, and cocktail recipes.

Viki Geunes is a top Belgian gastronomic chef. In 2008, he was named Chef of the Year by Gault&Millau. In 2011, he moved his restaurant Zilte to the MAS museum in Antwerp. Today, Zilte proudly holds three Michelin stars.

Published 20th Jan 2026

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150 Restaurants You Need to Visit Before You Die Amélie Vincent ISBN

9789401495707

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Belgium, The Netherlands, France, Switzerland & Scandinavia

Size

253 mm x 186 mm

Pages

256 Pages

Illustrations

280 color, 20 b&w

Name of series

150 Series

Price

£30.00

A selection of the 150 loveliest international restaurants, that each have a unique story to tell An exclusive selection made by popular food blogger Amélie Vincent Updated edition of the popular restaurant guide, with more than 18,000 copies sold!

Includes 30 new restaurants “Reflecting the international food scene, this book presents a bucket list showing today’s most inspiring gourmet experiences.” – Amélie Vincent – The Foodalist Chefs, gastronomy and lifestyle are hot topics. However, finding the ultimate dining experience around the world might be challenging and can be disappointing.

From Paris (Plaza Athénée, Septime) and Mexico City (Quintonil, Lorea) to Tokyo (Den, Florilège, Sushi Saito), Amélie Vincent, also known as The Foodalist, selects 150 must-visit restaurants around the world in her latest book 150 Restaurants You Need to Visit before You Die . These culinary hotspots promise a unique experience to the diners, through exquisite menus, original designs and creative chefs.

Founder of The Foodalist Communication Agency (www.thefoodalist.com), Amélie Vincent, is an expert in revealing culinary trends worldwide. She has the world’s best chefs in her network, and works with the most influential media around the world.

Thanks to her photographer’s eye and her experience as a culinary journalist, 150 Restaurants You Need to Visit before You Die is the ultimate bucket list for every single foodie and gourmet traveller and the sequel to the equally standout book 150 Bars You Need to Visit Before You Die ISBN: 9789401449120.

Digital influencer, journalist, photographer and TV host, Amélie Vincent is the first official Tastehunter of The World's 50 Best Restaurants, and one of the most influential food experts worldwide. Founder of the communication agency, The Foodalist (www.thefoodalist.com), she advises chefs, media and brands in the realisation of their culinary projects. Committed to sustainable and responsible gastronomy, Amélie organises and moderates conferences and events around the world, and writes for the leading culinary medias (Fine Dining Lovers, Munchies, World's 50 Best).

Published 11th Jun 2024

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The Chocolatier's Shop The proud collective of Callebaut Chefs ISBN

9789401487832

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Belgium, The Netherlands, France, Switzerland & Scandinavia

Size

300 mm x 240 mm

Pages

288 Pages

Illustrations

100 color, 40 b&w

Name of series

Callebaut Chefs

Price

£50.00

The practical guide for your own chocolate shop Following the success of The Chocolatier's Kitchen ISBN 9789401473385 The Chocolatier’s Shop + The Chocolatier’s Kitchen = the toolbox for the true food professional (pastry chefs, chocolatiers, bakers chefs) With testimonials from chocolatiers worldwide Callebaut is the number one reference in chocolate If you are a true chocolate professional, then The Chocolatier’s Shop is your professional bible. In this book you will find answers to all questions to start or grow your chocolate shop: How do I build or further expand my brand? Which products do I include in my range? How do I deal with staff and customers? Which tools do I absolutely need? How do I manage my stock?

Callebaut is the only chocolate maker in the world that produces its gourmet chocolate from bean to chocolate in Belgium. With more than 25 Chocolate Academies, innovations such as the Gold, Ruby and N_XT dairy free chocolate and more than 175 years of experience, Callebaut continues to strive for a fantastic chocolate taste.

Published 12th Nov 2024

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The Chocolatier’s Kitchen recipe book

The proud collective of Callebaut Chefs ISBN

9789401473385

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Belgium, The Netherlands, France, Switzerland & Scandinavia

Size

310 mm x 240 mm

Pages

592 Pages

Illustrations

500 color, 250 b&w

Name of series

Callebaut Chefs

Price

£125.00

A magisterial tome on chocolate by a master chocolatier and his friends Indispensable information and inspiration in a luxurious hardcover for true food professionals (pastry chefs, chocolate confectioners, chefs) or experienced chocolate lovers ‘Another chocolate book?’ you might say? The answer is: this book is different than any other book on the market!

The Chocolatier’s Kitchen offers over 270 simple, concrete and practical recipes, covering the entire spectrum in confectionary (from bonbon, to truffles, snack bars…). From short, to medium or long shelf life, inspired by the Callebaut five colours of chocolate and executed in different chocolate types. The proud collective of Callebaut Chefs have bundled their expertise to conquer hearts and deliver inspiration, motivation and knowledge for every chocolate artisan & Chef, whether you are starting or want to further grow your chocolate business.

With contributions from the Callebaut Chefs Tribe: Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson Master chocolate designer Davide Comaschi has been creative director at the Barry Callebaut Chocolate Academy Center since 2016. Chef Davide began his pastry career at the iconic Pasticceria Martesana in Milan. At age 31 he won the silver medal at Coupe du Monde de la Pâtisserie in Lyon and in 2013 he won the World Chocolate Masters in Paris. He is on the Scientific Committee of ALMA, the International School of Italian Cuisine, where he develops the curriculum for chocolate, cocoa, and pralines.

Published 3rd Nov 2022

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Mission Masala - Eat India Taste the spicy Indian cuisine Pavan Bajwa ISBN

9789059960657

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Benelux France, Switzerland & Scandinavia

Size

253 mm x 195 mm

Pages

202 Pages

Illustrations

100 colour

Price

£30.00

Soul food from India now simply at home The popular Indian food concept with hotspots in Ghent, Brussels and Antwerp Authentic flavours with a trendy bite Easy dishes to put a complete party menu on the table Enter the world of Mission Masala, where fiery spices, street food vibes and pure passion come together on your plate. This book takes you behind the scenes of this vibrant soul food hotspot. Discover the flavours and recipes that make Mission Masala a culinary mission.

From next-level curries and smoky tandoori to colourful cocktails and funky sides – every dish is bursting with flavour and personality.

A feast for foodies, spice lovers and anyone ready to fire up their kitchen. Let’s spice things up!

British-Indian Pavan Bajwa founded a food truck with her partner Tim Van Den Heuvel in 2015. Together, they are running four successful restaurants in Antwerp, Ghent and Brussels.

Published 15th Dec 2025

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Raw

Reinventing chocolate Julius Persoone ISBN

9789059961319

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Benelux France, Switzerland & Scandinavia

Size

280 mm x 220 mm

Pages

200 Pages

Illustrations

100 color

Price

£40.00

An intimate look at chocolatier Julius Persoone Chocolate as an art form, with recipes for groundbreaking creations that combine science, tradition and imagination: from grandpa's mole to the eccentric praline for Walter Van Beirendonck Julius' quest, rebellion and own voice next to the shadow of his famous father. A book that reads like a colourful magazine, with recipes, stories and images that invite everyone to enter Julius' world In this book, you’ll get to know Julius Persoone, as a chocolatier, as a person, but above all, as an artist. Delve behind the scenes and into Julius’s life: how he unconventionally broke free from the fame of his beloved father. How, even as a child, he dreamed ambitiously, initially resisted his calling, but then clung to it like a tiger. Always honest, with boundless curiosity and an unparalleled drive for someone so young. With 40 delicious recipes with an unmistakable Julius signature.

Julius Persoone, son of renowned chocolatier Dominique Persoone, has been the creative director and head of production at TheChocolateLine since 2019. He combines scientific precision with gastronomic daring and is known for his fermentation techniques, natural food colourings, and even pralines for throat cancer patients. Julius is a global speaker and ambassador for Visit Flanders, giving lectures on the future of chocolate. In 2023, Gault&Millau named Julius 'Best Chocolatier of 2023.'

Published 19th Jun 2026

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The Sourdough Baking Book

From Sourdough Starter to Stunning Breads and Pastries Miro Van Vreckem ISBN

9789059960725

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Benelux France, Switzerland & Scandinavia

Size

253 mm x 195 mm

Pages

192 Pages

Illustrations

80 color

Price

£30.00

The Art of Sourdough – From Field to Fork. From flour to crumb: master the ancient craft of sourdough and explore timeless baking recipes with a modern twist Discover the perfect way to create this age-old dough, guided by rich stories from an organic farmer, a miller, a pizza maker, and a celebrated Norwegian baker Written by Miro Van Vreckem, founder of an organic bakery in Norway and already featured on Norwegian television, this book blends tradition, craftsmanship, and contemporary flair into one irresistible baking journey Sourdough doesn’t have to be complicated. The Sourdough Baking Book is your ultimate guide to mastering the art of sourdough.

Belgian baker Miro Van Vreckem, from the renowned Norwegian bakery Elt Bakeri, takes you on a journey of fermentation and flavour.

The story starts at the very roots — with the organic farmer growing the perfect grains and the miller transforming them into fine flour. From there, you’ll follow a clear, step-by-step path to creating your own sourdough starter with just flour and water. Soon, you’ll be baking crusty loaves, heavenly pastries, and both sweet and savoury delights straight from your own oven.

Miro Van Vreckem is a young, ambitious entrepreneur who found his home in Norway, where he founded Elt Bakeri — a bakery known for its high-end pastries and, above all, its exceptional artisanal sourdough bread. Miro trained at the prestigious Pastry Academy in Las Vegas, and in 2023, Elt Bakeri was named one of the 17 best bakeries in all of Norway.

Published 5th Jan 2026

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Door73 Marcelo Ballardin Eric Ivanidis ISBN

9789401496254

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Belgium, Switzerland, France, Netherlands, Scandinavia, United States, and Canada

Size

280 mm x 200 mm

Pages

208 Pages

Illustrations

70 color, 10 b&w

Name of series

Marcelo Ballardin

Price

£35.00

Honest and pure cuisine with a Mediterranean slant, South American influences and Asian spice A journey of flavours and sharing dishes with Marcelo Ballardin and Eric Ivanidis DOOR73 was awarded by Gault&Millau as the best gastrobistro in Belgium (14.5/20) Discover the culinary roots of chef Eric Ivanidis in Crete At DOOR73, Brazilian-Italian star chef Marcelo Ballardin and his Greek right-hand man Eric Ivanidis welcome you into their cosmopolitan kitchen for a journey of flavours in 70 sharing dishes. Be surprised by contemporary interpretations of classics such as vitello tonnato, patatas bravas or hamachi, with chef Ivanidis incorporating influences from Asian and Latin American cuisine in addition to his Greek roots. The dishes are accessible, making it easy to get started yourself.

Marcelo Ballardin earned a Michelin star with his restaurant OAK in Ghent, Belgium. He runs DOOR73 restaurant together with his right-hand man Eric Ivanidis. The symbiosis between the two top chefs guarantees fireworks on every plate!

Published 12th Jan 2024

TITLE INFORMATION Tel: +44 (0) 1394 389950 Email: uksales@accartbooks.com Web: https://www.accartbooks.com/uk

Oak. Marcelo Marcelo Ballardin ISBN

9789401486552

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Belgium, The Netherlands, France, Switzerland & Scandinavia

Size

280 mm x 200 mm

Pages

192 Pages

Illustrations

80 color, 40 b&w

Name of series

Marcelo Ballardin

Price

£40.00

Fusion cuisine from the head chef of Oak in the Belgian city of Ghent Simple but flavourful dishes from a master chef that are not too complicated to prepare at home Head chef Marcelo Ballardin of the restaurant Oak in Ghent delights all the senses with his first book. With a Michelin star and a 16 out of 20 Gault Millau score, Marcelo Ballardin is one of Belgium’s top fusion culinary talents. Here he shares recipes for amazing dishes you can prepare at home. His food is simple, but powerful in taste, with striking combinations that use recognisable ingredients.

“The Brazilian/Italian blood of Marcelo Ballardin, his travel experiences and the international appearance of the kitchen team determine the DNA of OAK. The kitchen is detailed and well thought out. The interplay of textures and flavors is subtle. There is a lot of reflection behind the amazing taste associations.” – MICHELIN Guide.

“With exciting, personal creations that draw on both South American and Asian culinary traditions, Marcelo Ballardin has made his small restaurant a special place. We remain fans of his unusual combinations and technical finesse.” – Gault&Millau Marcelo Ballardin achieved a Michelin star with his restaurant Oak in Ghent, Belgium. At Gault&Millau he scored 16/20. He is also known for his participation in various culinary TV programmes.

Published 3rd Feb 2023

TITLE INFORMATION Tel: +44 (0) 1394 389950 Email: uksales@accartbooks.com Web: https://www.accartbooks.com/uk

Wild Cooking

Surprising Seasonal Dishes With Fresh Vegetables and Fruits Frank Fol Ilse De Vis ISBN

9789401480093

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Belgium, The Netherlands, France, Switzerland & Scandinavia

Size

250 mm x 200 mm

Pages

192 Pages

Illustrations

100 color

Price

£30.00

Innovative and inspiring fresh fruit and vegetable recipes by master vegetable chef, Frank Fol An original taste experience for every season Deliciously simple dishes, served on beautiful ceramics created by Wild Moon Ilse De Vis and Frank Fol combine artisanal passion with innovative vegetable preparations Wild Cooking presents innovative and inspiring fruit and vegetable recipes for wonderful, seasonal meals, served on handmade artisanal ceramics. Throughout his career, Frank Fol, the former chef/owner of a Michelin starred restaurant in Belgium, has been passionate about vegetables. In this new cookbook, he teams up with Ilse De Vis of Wild Moon Ceramics to create delicious recipes for cooking vegetables imaginatively, yet simply. Their culinary television program, “Z-Mastercooks” on Kanaal Z (a Belgian television channel), is currently one of the most-watched programs on the platform.

The Vegetables Chef® Frank Fol is a pioneer in cooking with vegetables. A former chef and restaurant owner, he is now an international speaker and consultant on cooking with vegetables and is the founder of We’re Smart ®World, a global advocacy organisation. With We're Smart® World, he unites people and companies working towards health, ecology and sustainability. Ilse De Vis is a television presenter and ceramic artist, she has created a line of elegant, earthy ceramic ware under the name Wild Moon.

Together they are the faces of Z-Mastercooks on Kanaal Z.

Published 9th Nov 2021

TITLE INFORMATION Tel: +44 (0) 1394 389950 Email: uksales@accartbooks.com Web: https://www.accartbooks.com/uk

Japanese Cuisine From Miso to Matcha A Culinary Discovery in 150 Tips Inge Rylant ISBN

9789020978551

Publisher

Lannoo Publishers

Binding

Hardback

Territory

World excluding Benelux France, Switzerland & Scandinavia

Size

170 mm x 116 mm

Pages

184 Pages

Illustrations

140 color

Price

£20.00

This guide takes you through Japan's most iconic dishes and ingredients Everything you need to know to appreciate the authentic flavours of Japan Brought to life with vibrant illustrations and a selection of iconic Japanese recipes Perfect for the culinary adventurer, the curious home cook, and the traveller With useful word lists explaining the typical Japanese terminology and vocabulary used in restaurants and supermarkets As an illustrator who spends a lot of time in Japan, the author has a unique visual approach towards explaining the Japanese culinary scene Dive into the rich flavours of Japanese cuisine with this illustrated guide that takes you on a culinary journey. This compact book is a treasure trove of information on iconic Japanese dishes and ingredients, from miso to mochi, tofu to tempura. Perfect for adventurous home cooks, curious travellers, and anyone eager to explore the Japanese kitchen beyond sushi and ramen. With vibrant illustrations and captivating chapters, this guide helps you to uncover the authentic tastes of Japan, whether you’re dining in an izakaya—a Japanese eatery—or browsing the aisles of a Japanese supermarket. A visual feast and a flavourful journey in one!

Inge Rylant is an illustrator from Antwerp who splits her time between Belgium and Japan. Her work can be found on clothing, in (children’s) books, and on design items. She is the illustrator behind the Wijze Weetjes series, designs prints for various interior and design brands, and creates illustrations for articles on design, food, and fashion.

Published 18th Sep 2025

TITLE INFORMATION Tel: +44 (0) 1394 389950 Email: uksales@accartbooks.com Web: https://www.accartbooks.com/uk

Tasting Georgia: A Food and Wine Journey in the Caucasus Carla Capalbo ISBN

9781843681953

Publisher

Pallas Athene

Binding

Paperback / softback

Territory

World excluding USA & Canada

Size

248 mm x 191 mm

Pages

464 Pages

Illustrations

390 color

Price

£24.99

Award-winning food and wine writer Carla Capalbo's beautifully illustrated cookbook collects recipes and stories from traditional food and wine producers of Georgia One of Newsweek’s six best travel books of the last decade. Winner Guild of Food Writers, Food and Travel Award 2018. Winner Best Food Book of 2017, Gourmand Cookbook Awards. Shortlisted for the Art of Eating Prize. Shortlisted for the IACP, Culinary Travel Book Award.

Award-winning food and wine writer and photographer Carla Capalbo has travelled across Georgia collecting recipes and gathering stories from traditional food and wine producers in this stunning but little-known country, nestled between the Caucasus Mountains and the Black Sea. The result is a beautifully illustrated cookbook and personal travel guide. Meet Georgia’s best chefs and cooks and sample their vibrant, colourful cuisine, including vegetables blended with walnuts and aromatic herbs, subtly spiced stews and the irresistible cheese-filled khachapuri breads that are served on every table. Georgia is one of the world’s oldest winemaking areas, with wines traditionally made in clay qvevri buried in the ground. These wines are some of today’s most sought-after by fans of natural and organic viticulture.

Published 5th Apr 2023

TITLE INFORMATION Tel: +44 (0) 1394 389950 Email: uksales@accartbooks.com Web: https://www.accartbooks.com/uk

HAUT

Divine Dining Femke Vandevelde Randy Degroote Dimitri Proost ISBN

9789058567437

Publisher

Pelckmans

Binding

Hardback

Territory

World excluding Belgium and the Netherlands

Size

330 mm x 245 mm

Pages

144 Pages

Illustrations

75 color

Price

£52.50

A meteoric culinary rise – Haut earned a 15.5/20 Gault&Millau score and a Michelin star within eleven months, showcasing its exceptional quality and ambition Restaurant Haut, the brainchild of chef Dimitri Proost and maître d’ Randy Degroote, has all the makings of becoming one of Belgium’s culinary hotspots. Perched on the 28th floor of the Oostende SKY Tower ONE, Dimitri Proost has been dazzling guests since May 2024. After a classical training and an in-depth exploration of Japanese cuisine, his santoku knife pointed him toward a new horizon on the Belgian coast.

Haut’s pure cuisine seeks out and celebrates the essence of every ingredient, with the bounty of the North Sea forming the foundation of its gastronomic repertoire. The exquisite and expansive menu unfolds as a total experience, with every dish aspiring to signature status. The restaurant’s bold culinary vision and breathtaking setting quickly earned acclaim, rewarded with an impressive 15.5/20 by Gault&Millau and a first Michelin star just eleven months after opening.

Text in English and Dutch.

Published 25th Jun 2026

Category Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food

Publisher ACC Art Books ACC Art Books ACC Art Books Georg Callwey Georg Callwey Georg Callwey Helming Publishing Helming Publishing Lannoo Publishers Lannoo Publishers Lannoo Publishers Lannoo Publishers Lannoo Publishers Lannoo Publishers Lannoo Publishers Lannoo Publishers Lannoo Publishers Lannoo Publishers Lannoo Publishers Pallas Athene Stichting Kunstboek BVBA

ISBN 9781788842419 9781788842426 9781788840750 9783766728913 9783766728647 9783766722713 9788785374196 9788794190527 9789020977967 9789401495707 9789401487832 9789401473385 9789059960657 9789059961319 9789059960725 9789401496254 9789401486552 9789401480093 9789020978551 9781843681953 9789058567437

Title Ladurée Macarons Ladurée Sucré Chow!

A Taste of Brittany A Taste of Rome Tim Raue: My Way The Pagoda The Sex Cookbook Zilte 150 Restaurants You Need to Visit Before You Die The Chocolatier's Shop The Chocolatier’s Kitchen Mission Masala - Eat India Raw The Sourdough Baking Book Door73 Oak. Marcelo Wild Cooking Japanese Cuisine From Miso to Matcha Tasting Georgia: A Food and Wine Journey in the Caucasus HAUT

Price £30.00 £35.00 £20.00 £40.00 £40.00 £40.00 £60.00 £27.99 £80.00 £30.00 £50.00 £125.00 £30.00 £40.00 £30.00 £35.00 £40.00 £30.00 £20.00 £24.99 £52.50

Format Qty Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Hardback Paperback Hardback Updated by ACC – 18/08/2026