Grub Street 2025 Cookery Catalogue by Grub Street

Körner punkten mit einem hohen Anteil an Eiweiß und Mineralstoffen, die ich gerne mit Asia-Aromen kombiniere.

Den Wildreis in Salzwasser etwa 45 Minuten bei kleiner Hitze gar köcheln, dann in ein Sieb abgießen und abtropfen lassen.

Inzwischen die Zwiebel, den Knoblauch und den Ingwer schälen. Die Zwiebel in feine Streifen schneiden, den Knoblauch und den Ingwer fein hacken. Die Karotten und den Kohlrabi schälen und in dünne Streifen hobeln oder grob raspeln. Die Champignons putzen und in dünne Scheiben schneiden. Den Koriander abbrausen, gut trocken schütteln, dünne Stängel und die Blättchen fein hacken. Die Erdnüsse grob hacken.

Das Sesamöl und das Pflanzenöl im Wok oder in einer weiten Pfanne erhitzen und darin Zwiebel, Kohlrabi, Karotten und Champignons bei mittlerer Hitze etwa 5 Minuten anbraten. Den Knoblauch und den Ingwer dazugeben und kurz mit andünsten. Mit der Sojasauce ablöschen. Den Wildreis, den Koriander und die Hälfte der Erdnüsse untermischen und mit wenig

und

PREVIOUSLY ANNOUNCED

KNEAD TO KNOW…MORE

Your Microbakery Handbook

CHRIS YOUNG AND BAKERS OF THE REAL BREAD CAMPAIGN

ISBN: 978-1-911714-18-7 | £20.00/$32.95

Paperback | 256 pages | 240 x 170mm

Two colour throughout

Territory: World rights

Ever been told your bread is so good that people would be happy to buy it?

This business guide is for you.

Ten years ago the food and farming charity

Sustain published Knead to Know – the Real Bread Campaign’s ground-breaking book for budding bakery businesses, now this unique guide has been updated, expanded and completely revised.

Much has changed in the years since. Bakers in the campaign’s network have racked up a wealth of knowledge and experience to share, and so Real Bread Campaign coordinator Chris Young has completely re-written the book to produce this new edition, Knead to Know…More

ISBN: 978-1-911714-21-7 | £14.99/$24.95

Paperback | 144 pages | 240 x 170mm

Four colour throughout

Territory: World English Language rights

Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step.

While mainly aimed at micro-bakers in the UK, the new edition includes advice specifically for readers in Australia, Canada, Ireland, New Zealand and the USA, where the original edition was also devoured.

‘Do you want to turn your baking hobby into a microbusiness? Because if you do, you should get this book.’

Dame Prue Leith, author, cook and TV presenter

‘This is a remarkable book.’

Andrew Whitley, Bread Matters and Scotland the Bread

At almost twice the length of the original book, this edition is packed with even more information and advice for start-up bakery entrepreneurs on business planning, setting up your bake-house, ingredients, equipment, surplus reduction, marketing and more. It goes on to help guide bakers expanding their businesses, including moving to larger premises, taking on staff and their wellbeing. Sandwiched between these wholesome slices are tasty titbits from genuine artisan Real Bread bakeries of all types and sizes.

In the introduction to the book, which is beautifully illustrated with colour photographs throughout, you have all the information you need about the essential ingredients (and not just soya), kitchen utensils and the various fermentation starters that are available, how to make them yourself, which other ingredients are helpful and above all where you get them. You will find all sources listed.

There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan ‘milk classics’ to make. Vegan cheese, yogurt, tofu, milk, cream and butter are surprisingly diverse and easy to prepare. The wealth of recipes spans the spectrum from tomato rosemary cheese made from almonds, fermented by Rejuvelac and herbal cream cheese from coconut cream, almond crème fraîche to chickpea tofu.

There is even a recipe for cheese dip for nachos, and mac-and-cheese.

In addition to the cheeses you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the ‘pizza cheese’.

Finally there is a chapter covering vegan drinks such as almond milk, oat drink, quick nut milk with nutmeg and soy milk. So who needs to buy drinks in the supermarket when you can make them much healthier and cheaper yourself?

You’ll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.

‘The hardest thing to give up as a vegan? Cheese. Fear no more, you can make incredible “cheese” at home that will sort out your cravings for good.’ Vegan Living

Yvonne Ho¨lzl-Singh

YVONNE HÖLZL-SINGH

TGOOD THINGS

JANE GRIGSON

‘A magnificent book’ The Guardian

ISBN: 978-1-911714-29-3 | £16.99/$26.95

Hardback | 384 pages | 198 x 129mm

Territory: World rights

his is one of Jane Grigson’s greatest collections of recipes for delicious things to eat from the freshest and finest ingredients. This new hardback edition is being reissued because it is Jane Grigson’s celebration of the seasons and the foods they bring, and seasonality is now the top priority of all those who take their eating and cooking seriously. She says in the Introduction to the original edition published in 1971, “…I feel that delight lies in the seasons and what they bring us… the strawberries that come in May and June straight from the fields, the asparagus of a special occasion, kippers from Craster in July and August, the first lamb of the year from Wales. This is good food…..The encouragement of fine food is not greed or gourmandise; it can be seen as an aspect of the anti-pollution movement in that it indicates concern for the quality of environment. People in many parts of the country run restaurants specializing in locally produced food, salmon from the Tamar, laver and sewin from the Welsh sea, snails

GREENS & GRAINS

Plant-based recipes featuring grains, seeds and vegetables

ANNE-KATRIN WEBER

from the Mendips, venison from the moors of Inverness.”

How prophetic she was when she pointed out to us the importance of locally-produced, fresh food and she wrote those words over half a century ago!

The book is divided into sections covering Fish – kippers, lobster, mussels and scallops, trout; Meat and Game – meat pies, salting meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables – asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; Fruit – apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. And importantly the book contains the recipe for her famous curried parsnip soup.

ISBN: 978-1-911714-30-9 | £25.00/$39.95

Hardback | 200 pages | 260 x 195mm

Four colour throughout

Territory: World English Language rights

Unique in taste, diverse and nutrient-rich: What would our kitchen be without grains and seeds such as buckwheat, millet, amaranth, and quinoa which are important ingredients in the ‘green kitchen’.

In addition to the classic, common grains like wheat, spelt, oats, rye, barley, and corn, the author also focuses on many other grains. For example, the so-called ancient grains, such as emmer, einkorn, and kamut, which have been increasingly cultivated in organic farming in recent years. Rice plays a significant role worldwide and also in this book, whether round or long, white, brown, or red.

Of course, it’s also about vegetables. It’s in the title – greens – and they are in (almost) every recipe! There are recipes with whole grains, flakes, groats, semolina, and flour. All recipes – whether salad or soup, pasta, pan and oven dishes, cakes or cookies, sweets or snacks – are vegan, many are simple and use ingredients you might already have in your kitchen or can easily find, so you can start cooking or baking right away.

There are practical tips, background notes, and a product guide, as well as a seasonal calendar, to complement the recipes.

The author Anne-Katrin Weber – a chef and nutritionist – presents her plant-based dishes from the pan, bowl, pot, and oven which are suitable for everyday use, uncomplicated, and always give great pleasure.

By the same author:

NOW IN PAPERBACK

BUDDHA BOWLS

For vegans, vegetarians and pescatarians

TANJA DUSY

ISBN: 978-1-911714-31-6 | £14.99/$24.95

Paperback | 126 pages | 240 x 170mm

Four colour throughout

Territory: World English Language rights

The perfect way to eat: a colourful bowl, packed with wonderful healthy ingredients.

Buddha Bowls are now a ‘must’ on the menus of many on-trend bars and restaurants: they are not only satisfying, they are also really nourishing.

The concept comes from Asia and all recipes have a simple basic theme in common: a wide variety of ingredients and flavours come together in a bowl to create a harmonious overall meal.

The balanced combination of carbohydrates, fat and protein provides the body with everything it needs for well-being.

In Buddha Bowls, bestselling author Tanja Dusy provides 50 meat-free recipes for breakfast bowls, quick and easy bowls and sophisticated supper bowls, and also gives readers numerous basic recipes so that you can combine your own bowl creations in no time at all.

It’s so easy to mix and match parts of the meals to make your own combos for healthy comfort food that tastes great and is easy to prepare.

VEGAN RECIPES FROM INDIA

Natasha and Yasmine Tourabi

Tanja Dusy feels most comfortable when she is in her kitchen. She has written many cookbooks for over 20 years now and has been working as an editor for well-known publishing houses.

Specializing in cookery books, she develops recipes that guarantee success but also have a little pinch of something special.

D‘Full of tasty and straightforward recipes, this collection will entice busy cooks looking for more flavour with less fuss.’

Publishers Weekly

Also available from Grub Street: Vegan Buddha Bowls 978-1-911667-33-9

£16.99 | 144 pages

240 x 170mm

ISBN: 978-1-911714-32-3 | £25.00/$39.95

Hardback | 224 pages | 263 x 216mm

Four colour throughout

Territory: World English Language rights

iscover the rich and authentic flavours of Gujarati Indian cuisine, where vegetables, grains, and legumes such as lentils and peas reign supreme in a vast variety of dishes passed down through generations.

This mother-daughter collaboration invites you to explore the diverse and flavourful cuisine from the region. Immerse yourself in the rituals, symbols, and knowledge of this culture through family recipes like vegetable pakoras for a snack, biryani for special occasions, or cauliflower shaak and dahl during winter.

Natasha became vegan about ten years ago, and she learned over time how to adapt each recipe to recreate the textures and flavours of her favourite dishes.

The authors offer you an authentic introduction to the flavours and dishes of Gujarat and beyond. Indian dishes are often appropriated and distorted in the West, leaving few people with a true appreciation of their diversity and specificities. The information and recipes shared throughout this book will help

you to fully enjoy the richness and uniqueness of this cuisine.

In addition to recipes for shaak (vegetablebased dishes), daal (legume-based dishes), rice, flatbreads, condiments, mithai (sweets), and drinks, you’ll find tips throughout the pages specific to each technique and ingredient to help you understand their roles and uses.

With a background in social and cultural anthropology, and coming from a family of Indian migrants, Natasha Tourabi has a particular interest in respecting and preserving the knowledge of minority cultures. Her passionate home-cook mother, Yasmine, has imparted

TYANN COUVREUR’S PASTRY

FOREWORD BY PIERRE HERMÉ

ISBN: 978-1-911714-33-0 | £30.00/$49.95

Hardback | 224 pages | 280 x 220mm

Four colour throughout

Territory: World English Language rights

he first book from pastry prodigy Yann Couvreur. Yann, the rising star of Parisian pastry, was initially trained at the Trianon Palace in Versailles, then became the pastry chef of the luxury hotels Eden Rock Saint-Barthélemy, Le Burgundy, and Prince de Galles.

In May 2016 he opened his first pastry shop in Paris, near the Canal Saint-Martin, and another in June 2017 in Le Marais. He now has branches all over the capital. He has also opened shops internationally in Miami, Dubai, Seoul, Riyad and Doha.

Dominique Ansel, the French pastry chef in NYC, and creator of the famous Cronut, a croissant-donut hybrid, says of Yann Couvreur in his Introduction to the book:

‘It takes a great deal of precision and scientific knowledge to be a pastry chef. At the same time, to create a truly appealing dessert, one must embrace romance, beauty, and the carefree pleasure of something sweet and decadent. It’s this balance of science and art that makes Yann an exceptional pastry chef.

He works with flavours from a perspective that has become his unique style and signature.

The pages of this book are filled with both detailed and delicious recipes through which, I hope, Yann will inspire many future pastry chefs and encourage them to feel the same passion we share.’

This modern and elegant book reflects the visual identity of his shops, including his fox mascot, and contains 80 recipes, mostly sweet but with some savoury dishes as well.

Matelote d’lllhaeusem au riesling

Pour 6 à 8 personnnes

anguille de kg 500 de brochet perche de 200 g tanche de 300 g truites de 400 g échalotes 125 g de beurre bouteille de riesling 200 de champignons de Paris frais 80 g de farine 25 cl de crème fleurette filet de jus de citron pointe de noix de muscade cuil. à soupe de persil haché Sel, poivre

Pour le court-bouillon poireau carotte oignon ¼ de feuille de laurier branche de thym branche d’estragon ½ gousse d’ail

L’AUBERGE DE L’ILL

65 recipes straight from the water’s edge

MARC HAEBERLIN

ISBN: 978-1-911714-34-7 | £35.00/$59.95

Hardback | 256 pages | 285 x 220mm

Four colour throughout

Territory: World English Language rights

Marc Haeberlin has a sublime culinary heritage: following in the footsteps of his father Paul, he is the fourth generation to cook at the Auberge de L’Ill in Illhaeusern, which has been in existence for over 150 years, and has

30 minutes, passer au chinois et réserver.

Peler et hacher les échalotes. Dans une casserole, faire fondre au beurre les échalotes. Mouiller avec la bouteille de riesling et litre de courtbouillon. Saler, poivrer et faire bouillir. Ajouter en premier les morceaux d’anguille dont la cuisson est la plus longue. Laisser cuire 5 minutes, puis ajouter, dans l’ordre les morceaux de brochet, de tanche, puis de perche et de truite. Saler et poivrer à nouveau et laisser mijoter 15 minutes à feu moyen.

Émincer les champignons et les faire sauter au beurre. Durant la cuisson des poissons, faire un roux avec 50 g de beurre et 80 g de farine.

Laisser cuire ce roux durant 5 minutes et le laisser refroidir. Sortir les poissons et les dresser dans un plat, garder au chaud.

Verser sur le roux le jus de cuisson des poissons en remuant avec un fouet. Porter à ébullition, ajouter la crème et laisser mijoter une dizaine de minutes. Intégrer le reste du beurre, un filet de jus de citron, une pointe de noix de muscade et rectifier l’assaisonnement. Donner un coup de mixeur pour émulsionner, puis napper les poissons avec cette sauce. Décorer avec du persil haché et servir accompagné de nouilles fraîches.

embodies the Alsatian inn in all its glory – an inviting and friendly place, untouched by the passage of time, where every customer is welcomed like a member of the family… It is an institution in the region, but also renowned throughout France and beyond. Since it was established in 1882 the restaurant has made a name for itself thanks to its matelote with riesling and dishes based on local game. Marc Haeberlin, grandson of the founders, now serves the classical repertoire (foie gras terrine served by the spoonful, frog’s leg mousseline, and salmon soufflé) alongside more modern creations.’ The legend lives on and has expanded with the creation of the Hôtel des Berges and the opening of three Auberges de l’Ill in Japan.

Laurent Dupont’s magnificent photographs throughout the book capture not only the elegance of the plated recipes but the beauty of the countryside and especially the Ill, the placid river flowing under the willows past the family’s inn.

DBACK IN STOCK

LE CORDON BLEU CHOCOLATE BIBLE

165 Recipes from the Famous French Culinary School

OTHER LE CORDON BLEU TITLES

ISBN: 978-1-911621-85-0 | £35.00/$59.95

Hardback | 416 pages | 263 x 216mm

Four colour throughout, 500 photographs

Territory: World English Language rights

iscover a world where chocolate is king, where this most versatile of ingredients is transformed into luscious cakes, tarts, mousses iced desserts, drinks, biscuits and sweets. Here is the ultimate collection of tempting classics as well as a selection of new and original creations. Success is guaranteed because the recipes have been created by the chefs of the world’s oldest and best known culinary institution, Le Cordon Bleu, which is famed for presenting cookery expertise in ways that are clear and simple to grasp. As well as including a photograph of every finished dish, a range of indispensable techniques are illustrated in stepby-step photographs, which makes mastering the recipes possible for even the novice cook.

Any of the 160 mouth-watering recipes presented here will provide the high point of any meal – whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends – you need look no further. This is the culinary guide to all things chocolate.

LE CORDON BLEU PASTRY SCHOOL

100 step-by-step recipes explained by the Chefs of the famous French culinary school

Founded in Paris in 1895, Le Cordon Bleu is the world’s leading network of institutes for culinary arts and hotel management. Culinary programmes are provided for both professional and amateurs. Chef instructors are winners of major national and international competitions, eager to share their passion and pass on their

ISBN: 978-1-911621-20-1 | £35.00/$59.95

Hardback | 520 pages | 263 x 216mm

Four colour throughout

Territory: World English Language rights

LE CORDON BLEU CONFECTIONERY SCHOOL

90 Step-by-Step Recipes

ISBN: 978-1-911714-17-0 | £35.00/$59.95

Hardback | 312 pages | 263 x 216mm

Four colour throughout

Territory: World English Language rights

LE CORDON BLEU BAKERY SCHOOL

80 step-by-step recipes

ISBN: 978-1-911667-42-1 | £35.00/$59.95

Hardback | 304 pages | 230 x 200mm

Four colour throughout

Territory: World English Language rights

Elizabeth David Classics

Mediterranean Food, French Country Cooking, Summer Cooking

ELIZABETH DAVID

672 pages | 198 x 129mm

ISBN: 978-1-902304-27-4

£16.99 | hb

French Provincial Cooking

ELIZABETH DAVID

528 pages | 198 x 129mm

Line drawings

ISBN: 978-1-904943-71-6

£14.99 | hb

English Bread and Yeast Cookery

ELIZABETH DAVID

624 pages | 198 x 129mm

ISBN: 978-1-906502-87-4

£18.99 | hb

Spices, Salt and Aromatics in the English Kitchen

ELIZABETH DAVID

280 pages | 198 x 129mm

ISBN: 978-1-902304-66-3

£12.99 | hb

French Country Cooking

ELIZABETH DAVID

208 pages | 198 x 129mm

Line drawings

ISBN: 978-1-908117-05-2

£14.99 | hb

Is There a Nutmeg in the House?

ELIZABETH DAVID

COMPILED BY JILL NORMAN

336 pages | 198 x 129mm

ISBN: 978-1-910690-20-8

£14.99 | hb

Charcuterie and French Pork Cookery

JANE GRIGSON

320 pages | 198 x 129mm

Line drawings

ISBN: 978-1-902304-88-5

£14.99 | hb

Summer Cooking

ELIZABETH DAVID

234 pages | 198 x 129mm

ISBN: 978-1-908117-04-5

£12.00 | hb

Italian Food

ELIZABETH DAVID

404 pages | 198 x 129mm

ISBN: 978-1-911621-29-4

£14.99 | hb

English Puddings

Sweet & Savoury

MARY NORWAK

240 pages | 198 x 129mm

Two colour throughout

ISBN: 978-1-909166-23-3

£14.99 | hb

An Omelette and a Glass of Wine

ELIZABETH DAVID

320 pages | 198 x 129mm

ISBN: 978-1-906502-35-5

£14.99 | hb

The Elizabeth David Collection

THE BAKING OF AN ENGLISH LOAF; DRIED HERBS, AROMATICS AND CONDIMENTS; ENGLISH POTTED MEATS AND FISH

PASTES; SYLLABUBS AND FRUIT FOOLS

4x 36-page booklets in a slipcase | 150 x 120mm

ISBN: 978-1-911667-08-7

£25.00

South Wind Through the Kitchen

ELIZABETH DAVID

400 pages | 198 x 129mm

ISBN: 978-1-906502-90-4

£14.99 | hb

A Book of Mediterranean Food

ELIZABETH DAVID

240 pages | 198 x 129mm

Line drawings

ISBN: 978-1-911714-20-0

£14.99 | hb

The Book of Ices

MRS A.B. MARSHALL

96 pages 173 x 120mm

ISBN: 978-1-911621-22-5

£5.99 | pb

Mediterranean Cookbook

ARABELLA BOXER

288 pages | 198 x 129mm

ISBN: 978-1-911667-19-3

£14.99 | hb

The Basic Basics How to Cook From A-Z

JANET MACDONALD

160 pages | 234 x 153mm

The Everyday Wheat-Free & Gluten-Free Cookbook

MICHELLE

BERRIEDALE-JOHNSON

224 pages | 248 x 175mm

12 pages of colour

ISBN: 978-1-898697-90-9

£10.99 | pb

Raw Cakes

CAROLINE FIBAEK

160 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-909808-16-4

£12.99 | pb

CAROL BOWEN

ISBN: 978-1-898697-98-5 £8.99 | pb The Basic Basics Home Freezing Handbook

The Basic Basics Pressure Cooker Cookbook

MARGUERITE PATTEN

160 pages | 234 x 153mm

ISBN: 978-1-906502-62-1 £8.99 | pb

The Basic Basics Kitchen Hacks and Hints

GLYNN CHRISTIAN

112 pages | 234 x 153mm

ISBN: 978-1-911667-10-0 £8.99 | pb

160 pages | 234 x 153mm

ISBN: 978-1-898697-62-6 | £8.99 | pb

The Basic Basics Combination & Microwave Handbook

CAROL BOWEN

160 pages | 234 x 153mm

ISBN: 978-1-909808-07-2 | £9.99 | pb

The Basic Basics Microwave Cooking for One & Two

CAROL BOWEN

160 pages | 234 x 153mm

ISBN: 978-1-911667-47-6 | £10.00 | pb

The Basic Basics Jams, Preserves and Chutneys Handbook

MARGUERITE PATTEN

192 pages | 234 x 153mm

ISBN: 978-1-902304-72-4 | £8.99 | pb

The Basic Basics Aga Handbook

CAROL BOWEN BALL

192 pages | 234 x 153mm

ISBN: 978-1-911621-14-0 | £8.99 | pb

Learn to Cook Wheat, Gluten and Dairy Free ANTOINETTE SAVILL

224 pages | 240 x 170mm

ISBN: 978-1-906502-50-8

£14.99 | pb

The Everyday Diabetic Cookbook

Published with Diabetes UK STELLA BOWLING

224 pages | 248 x 175mm

12 pages of colour

ISBN: 978-1-898697-25-1

£12.99 | pb

Raw Snacks

CAROLINE FIBAEK

160 pages | 240 x 170mm

Four colour throughout

ISBN: 978-1-909808-05-8

£12.99 | pb

The Bariatric Bible CAROL BOWEN BALL

224 pages | 240 x 170mm

Four colour throughout

ISBN: 978-1-911621-01-0

£25.00 | hb

The Everyday Dairy-Free Cookbook

MILLER ROGERS & EMILY WHITE

240 pages | 240 x 170mm

ISBN: 978-1-911667-01-8 £14.99 | pb

Diabetic Recipes for One and Two MICHELLE BERRIEDALE-JOHNSON

192 pages | 240 x 170mm

Four colour throughout

ISBN: 978-1-911714-00-2

£15.00 | pb

Vegan Chocoholic Cakes, Biscuits, Pies, Desserts and Quick Sweet Snacks

PHILIP HOCHULI

128 pages | 246 x 189mm

Four colour throughout ISBN: 978-1-910690-32-1

£15.99 | hb

Vegan Bible

MARIE LAFORÊT

324 pages | 260 x 190mm

Four colour throughout ISBN: 978-1-911621-32-4

£17.50 | pb

Vegan BBQ

NADINE HORN & JÖRG

MAYER

224 pages | 245 x 190mm

Four colour throughout ISBN: 978-1-911621-31-7

£14.99 | pb

Vegan Buddha Bowls

JESSICA LERCHMÜLLER

144 pages | 240 x 170mm

Colour photography throughout ISBN: 978-1-911667-33-9

£16.99 | hb

Vegan Recipes from Spain

GONAZLO BARÓ

192 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-911621-16-4

£18.99 | hb

Veganissimo

ANGÉLIQUE ROUSSEL

108 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-911621-40-9

£14.99 | hb

Vegan Camper Van Cooking ANINA GEPP

184 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-911667-85-8

£20.00 | hb

Vegan Recipes from Japan

MALTE HÄRTIG & JULE

FELICE FROMMELT

208 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-911667-04-9

£20.00 | hb

Aquafaba

SÉBASTIEN KARDINAL AND LAURA VEGANPOWER

72 pages 240 x 170mm

Four colour throughout ISBN: 978-1-911621-15-7

£12.99 | hb

World Vegan ALICE PAGÈS

232 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-911667-92-6

£25.00 | hb

Vegan Recipes from the Middle East

PARVIN RAZAVI

192 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-910690-37-6

£18.99 | hb

Storecupboard Vegan

LAURA VEGANPOWER & SEBASTIEN KARDINAL

252 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-911621-41-6

£20.00 | hb

The Greens Cookbook DEBORAH MADISON

416 pages | 234 x 189mm

Two colour throughout ISBN: 978-1-911667-48-3

£25.00 | hb

Vegan Recipes from France

KRISTINA ARNOLD

176 pages | 240 x 170mm

Colour photography and illustrations throughout ISBN: 978-1-911667-09-4

£18.99 | hb

Vegan Pasta

CLÉMENCE CATZ

144 pages | 240 x 170mm

Colour photography throughout ISBN: 978-1-911667-24-7

£16.99 | hb

The Vegan Ice-Cream Bible

LUCY ALLARY

288 pages | 260 x 210mm

Four colour throughout

ISBN: 978-1-911714-08-8

£25.00 | hb

Greens & Beans

ANNE-KATRIN WEBER

184 pages | 260 x 195mm

Four colour throughout ISBN: 978-1-911714-19-4

£25.00 | hb

Vegan Pastry

PIERRE HERMÉ WITH LINDA VONGDARA

256 pages | 260 x 210mm

Four colour throughout ISBN: 978-1-911714-16-3

£30.00 | hb

Classic Vegetarian Cookery

Over 250 Recipes from Around the World

ARTO DER HAROUTUNIAN

288 pages | 240 x 170mm

Two colour throughout ISBN: 978-1-908117-01-4

£14.99 | hb

Vegetarian Dishes from the Middle East

ARTO DER HAROUTUNIAN

288 pages | 240 x 170mm

Two colour throughout ISBN: 978-1-911667-11-7

£15.00 | pb

Macarons

PIERRE HERMÉ

208 pages | 270 x 210mm

Four colour throughout ISBN: 978-1-908117-23-6

£25.00 | hb

The Complete Robuchon

Winner Best Cookbook

Translation 2008

JÖEL ROBUCHON

610 pages | 246 x 175mm

Two colour throughout ISBN: 978-1-906502-22-5

£25.00 | hb

Veggie

Fast Food

CLARISSA & FLORIAN SEHN

192 pages | 235 x 165mm

Four colour throughout ISBN: 978-1-910690-18-5

£12.99 | pb

Vegan Pastry

PIERRE HERMÉ WITH LINDA VONGDARA

256 pages | 260 x 210mm

Four colour throughout ISBN: 978-1-911714-16-3

£30.00 | hb

Arzak Secrets

JUAN MARI ARZAK

278 pages 280 x 220mm

Four colour throughout ISBN: 978-1-910690-08-6

£30.00 | hb

Veggie Burgers Every Which Way

Plus Toppings, Sides, Buns & More

LUKAS VOLGER

180 pages | 210 x 175mm

Four colour throughout ISBN: 978-1-908117-19-9

£9.99 | pb

La Pâtisserie des Rêves

PHILIPPE CONTICINI & THIERRY TEYSSIER

240 pages | 270 x 250mm

Four colour throughout ISBN: 978-1-909808-17-1

£25.00 | hb

Arzak + Arzak

JUAN MARI & ELENA ARZAK

260 pages 280 x 220mm

Four colour throughout ISBN: 978-1-911621-86-7

£30.00 | hb

The Five Seasons Kitchen

PIERRE GAGNAIRE

216 pages | 280 x 250mm

Four colour throughout ISBN: 978-1-910690-31-4

£25.00 | hb

JOAN, JOSEP AND JORDI ROCA

480 pages 250 x 175mm

Four colour throughout ISBN: 978-1-910690-29-1

£30.00 | hb

El Celler de Can Roca Redux Edition

Akelaŕe

PEDRO SUBIJANA

240 pages | 260 x 260mm

Four colour throughout ISBN: 978-1-910690-45-1

£30.00 hb

Casa Cacao

JORDI ROCA & IGNACIO MEDINA

288 pages | 250 x 210mm

Four colour throughout ISBN: 978-1-911621-39-3

£35.00 | hb

The Book of Latin American Cooking

ELISABETH LAMBERT ORTIZ

368 pages | 246 x 189mm

Four colour throughout ISBN: 978-1-910690-10-9

£25.00 | hb

Etxebarri

JUAN PABLO CARDENAL & JON SARABIA

356 pages | 280 x 220mm

Four colour throughout ISBN: 978-1-911621-21-8

£30.00 hb

Cook with Joan Roca

JOAN ROCA

384 pages | 255 x 190mm

Four colour throughout ISBN: 978-1-911667-41-4

£35.00 | hb

The Dal Cookbook

KRISHNA DUTTA

144 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-909166-05-9

£16.99 | hb

Simple French Food

RICHARD OLNEY

352 pages | 198 x 129mm

ISBN: 978-1-904010-28-9

£14.99 | hb

Lulu’s Provencal Table

RICHARD OLNEY

176 pages | 246 x 189mm

Two colour throughout

ISBN: 978-1-911621-19-5

£16.99 | pb with flaps

Catalan Cuisine COLMAN ANDREWS

352 pages | 234 x 156mm

ISBN: 978-1-898697-76-3

£14.99 | pb

The Legendary Cuisine of Persia

MARGARET SHAIDA

304 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-910690-36-9

£25.00 | hb

Moroccan Cuisine

PAULA WOLFERT

288 pages | 234 x 156mm

ISBN: 978-1-904010-90-6

£10.99 | pb

Sweets & Desserts from the Middle East

ARTO DER HAROUTUNIAN

224 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-909166-07-3

£18.99 | hb

European Peasant Cookery

ELISABETH LUARD

544 pages | 240 x 170mm

ISBN: 978-1-911667-38-4

£25.00 | hb

Preserving, Potting and Pickling

Food from the Storecupboards of Europe

ELISABETH LUARD

320 pages | 240 x 170mm

Colour illustrations throughout ISBN: 978-1-911621-38-6

£25.00 | hb

Tapas

Classic Small Dishes from Spain

ELISABETH LUARD

176 pages | 198 x 129mm

Colour photography throughout

ISBN: 978-1-911667-25-4

£15.99 | hb

The Taste of Portugal

EDITE VIEIRA

240 pages | 246 x 189mm

Four colour throughout

ISBN: 978-1-911621-18-8

£18.99 | pb with flaps

Flavours of Greece

ROSEMARY BARRON

386 pages | 246 x 185mm

Colour photography throughout

ISBN: 978-1-911667-12-4

£18.99 | pb with flaps

Complete Arab Cookery

ARTO DER HAROUTUNIAN

384 pages | 240 x 170mm

Two colour throughout ISBN: 978-1-911667-86-5

£25.00 | hb

Herbs, Spices & Flavourings

TOM STOBART

240 pages | 198 x 129mm

ISBN: 978-1-910690-49-9

£14.99 hb

Le Cordon Bleu Pastry School

LE CORDON BLEU

521 pages | 263 x 216mm

Four colour throughout ISBN: 978-1-911621-20-1

£35.00 | hb

Middle Eastern Cookery

ARTO DER HAROUTUNIAN

384 pages | 240 x 170mm

Two colour throughout ISBN: 978-1-911714-06-4

£20.00 | hb

Quivering Desserts & Other Puddings

MARIE HOLM

160 pages | 240 x 170mm

Four colour throughout ISBN: 978-1-910690-27-7

£16.99 | hb

Le Cordon Bleu Chocolate Bible

LE CORDON BLEU

416 pages | 263 x 216mm

Four colour throughout ISBN: 978-1-911621-85-0

£35.00 | hb

The Taste of Belgium

RUTH VAN WAEREBEEK

320 pages | 246 x 185mm

Four colour throughout

ISBN: 978-1-911714-07-1

£25.00 hb

North African Cookery

ARTO DER HAROUTUNIAN

384 pages | 240 x 170mm

Two colour throughout ISBN: 978-1-911667-46-9

£25.00 | hb

Ice Creams, Sorbets & Gelati

The Definitive Guide CAROLINE & ROBIN WEIR

336 pages | 225 x 228mm

Four colour throughout

ISBN: 978-1-910690-46-8

£18.99 | pb

Le Cordon Bleu Bakery School

LE CORDON BLEU

320 pages | 263 x 216mm

Four colour throughout ISBN: 978-1-911667-42-1

£35.00 | hb

Cakes Regional & Traditional

JULIE DUFF

288 pages | 246 x 185mm

Four colour throughout

ISBN: 978-1-910690-06-2

£15.00 | pb

Le Cordon Bleu

Confectionery School

LE CORDON BLEU

312 pages | 263 x 216mm

Four colour throughout ISBN: 978-1-911714-17-0

£35.00 | hb

Sourdough Mania

ANITA ŠUMER

288 pages | 240 x 170mm

Four colour throughout

ISBN: 978-1-911621-93-5

£20.00 | hb

The Constance Spry Cookery Book

CONSTANCE SPRY AND ROSEMARY HUME

1069 pages | 246 x 185mm

Two colour throughout

ISBN: 978-1-911621-37-9

£30.00 | hb

Margaret Costa’s Four Seasons Cookery Book

MARGARET COSTA

FOREWORD BY DELIA SMITH

240 pages | 246 x 189mm

ISBN: 978-1-911667-00-1

£16.99 | pb

The Fish Store Recipes and Recollections

LINDSEY BAREHAM

400 pages | 240 x 170mm

ISBN: 978-1-909166-08-0

£14.99 | pb

The Game Cook

NORMAN TEBBIT ILLUSTRATIONS BY DEBBY MASON

198 pages | 198 x 129mm

Illustrated throughout ISBN: 978-1-910690-44-4

£14.99 | hb

Seaweed

CLAUDIA SEIFERT, ZOE

CHRISTIANSEN, LISA WESTGAARD & HANNE MARTINSEN

192 pages | 250 x 210mm

Full colour throughout

ISBN: 978-1-910690-51-2

£20.00 | hb

Bread & Oil

A Celebration of Majorcan Culture

TOMÁS GRAVES

240 pages | 198 x 129mm

ISBN: 978-1-909166-16-5

£12.99 | pb

Everyday BBQ

All Year Outdoor Grilling ANDREAS RUMMEL

224 pages | 256 x 190mm

Four colour throughout ISBN: 978-1-911621-35-5

£15.99 | hb

Cooking on the Bone

Recipes, History and Lore

JENNIFER MCLAGAN

272 pages | 255 x 230mm

Full colour throughout ISBN: 978-1-906502-20-1

£14.99 | pb

TASTE!

How to Choose the Best Deli Ingredients

GLYNN CHRISTIAN

352 pages | 240 x 170mm

Two colour throughout ISBN: 978-1-911667-23-0

£25.00 | hb

Edible Wild Plants & Herbs

A Compendium of Recipes and Remedies

PAMELA MICHAEL PAINTINGS BY CHRISTABEL

KING

240 pages | 246 x 185mm

Colour illustrations throughout ISBN: 978-1-911667-34-6

£25.00 | hb

Vegetarianism

A History

COLIN SPENCER

400 pages | 234 x 156mm

ISBN: 978-1-910690-21-5

£15.00 | pb

Your Brick Oven

RUSSELL JEAVONS

96 pages 230 x 169mm

Two colour throughout

ISBN: 978-1-911714-15-6

£12.99 | pb

978-1-909808-94-2 978-1-910690-74-1

978-1-911621-65-2

978-1-911714-51-4

Akelaŕe

PEDRO SUBIJANA

978-1-910690-45-1 | £30.00 | hb

Aquafaba

SÉBASTIEN KARDINAL & LAURA VEGANPOWER

978-1-911621-15-7 | £12.99 | hb

Arzak + Arzak

JUAN MARI & ELENA ARZAK

978-1-911621-86-7 | £30.00 | hb

Arzak Secrets

JUAN MARI ARZAK

978-1-910690-08-6 | £30.00 | hb

The Bariatric Bible

CAROL BOWEN BALL

978-1-911621-01-0 | £25.00 | hb

The Basic Basics Aga Handbook

CAROL BOWEN BALL

978-1-911621-14-0 | £8.99 | pb

The Basic Basics Combination & Microwave Handbook

CAROL BOWEN

978-1-909808-07-2 | £9.99 | pb

The Basic Basics Home Freezing Handbook CAROL BOWEN

978-1-898697-62-6 | £8.99 | pb

The Basic Basics How to Cook from A-Z

JANET MACDONALD

978-1-898697-98-5 | £8.99 | pb

The Basic Basics Jams, Preserves and Chutneys Handbook

MARGUERITE PATTEN

978-1-902304-72-4 | £8.99 | pb

The Basic Basics Kitchen Hacks and Hints

GLYNN CHRISTIAN

978-1-911667-10-0 | £8.99 | pb

The Basic Basics Microwave Cooking for One & Two

CAROL BOWEN BALL

978-1-911667-47-6 | £10.00 | pb

The Basic Basics Pressure Cooker Cookbook

MARGUERITE PATTEN

978-1-906502-62-1 | £8.99 | pb

A Book of Mediterranean Food

ELIZABETH DAVID

978-1-911714-20-0 | £14.99 | hb

The Book of Ices MRS A. B. MARSHALL

978-1-911621-22-5 | £5.99 | pb

The Book of Latin American Cooking

ELISABETH LAMBERT ORTIZ

978-1-910690-10-9 | £25.00 | hb

Bread and Oil TOMÁS GRAVES

978-1-909166-16-5 | £12.99 | pb

Cakes Regional & Traditional

JULIE DUFF

978-1-910690-06-2 | £15.00 | pb

Casa Cacao

JORDI ROCA & IGNACIO MEDINA

978-1-911621-39-3 | £35.00 | hb

Catalan Cuisine

COLMAN ANDREWS

978-1-898697-76-3 | £14.99 | hb

Charcuterie and French Pork Cookery

JANE GRIGSON

978-1-902304-88-5 | £14.99 | hb

Classic Vegetarian Cookery

ARTO DER HAROUTUNIAN

978-1-908117-01-4 | £14.99 | hb

Complete Arab Cookery

ARTO DER HAROUTUNIAN

978-1-911667-86-5 | £25.00 | hb

The Complete Robuchon

JÖEL ROBUCHON

978-1-906502-22-5 | £25.00 | hb

The Constance Spry Cookery Book

CONSTANCE SPRY AND ROSEMARY HUME

978-1-911621-37-9 | £30.00 | hb

Cook with Joan Roca

JOAN ROCA

978-1-911667-41-4 | £35.00 | hb

Cooking on the Bone

JENNIFER MCLAGAN

978-1-906502-20-1 | £14.99 | pb

The Dal Cookbook

KRISHNA DUTTA

978-1-909166-05-9 | £16.99 | hb

Diabetic Recipes for One and Two MICHELLE BERRIEDALE-JOHNSON

978-1-911714-00-2 | £15.00 | pb

Edible Wild Plants & Herbs

PAMELA MICHAEL

978-1-911667-34-6 | £25.00 | hb

El Celler de Can Roca

JOAN, JOSEP AND JORDI ROCA

978-1-910690-29-1 | £30.00 | hb

Elizabeth David Classics

ELIZABETH DAVID

978-1-902304-27-4 | £16.99 | hb

The Elizabeth David Collection

ELIZABETH DAVID

978-1-911667-08-7 | £25.00 | hb

English Bread and Yeast Cookery

ELIZABETH DAVID

978-1-906502-87-4 | £18.99 | hb

English Puddings

MARY NORWAK

978-1-909166-23-3 | £14.99 | hb

Etxebarri

JUAN PABLO CARDENAL & JON SARABIA

978-1-911621-21-8 | £30.00 | hb

European Peasant Cookery

ELISABETH LUARD

978-1-911667-38-4 | £25.00 | hb

Everyday BBQ ANDREAS RUMMEL

978-1-911621-35-5 | £15.99 | hb

The Everyday Dairy-Free Cookbook

MILLER ROGERS & EMILY WHITE

978-1-911667-01-8 | £14.99 | pb

The Everyday Diabetic Cookbook STELLA BOWLING

978-1-898697-25-1 | £12.99 | pb

The Everyday Wheat-Free and Gluten-Free Cookbook

MICHELLE BERRIEDALE-JOHNSON

978-1-898697-90-9 | £10.99 | pb

The Fish Store

LINDSEY BAREHAM

978-1-909166-08-0 | £14.99 | pb

The Five Seasons Kitchen

PIERRE GAGNAIRE

978-1-910690-31-4 | £25.00 | hb

Flavours of Greece

ROSEMARY BARRON

978-1-911667-12-4 | £18.99 | pb with flaps

French Country Cooking

ELIZABETH DAVID

978-1-908117-05-2 | £14.99 | hb

French Provincial Cooking

ELIZABETH DAVID

978-1-904943-71-6 | £14.99 | hb

The Game Cook NORMAN TEBBIT

978-1-910690-44-4 | £14.99 | hb

Greens & Beans

ANNE-KATRIN WEBER

978-1-911714-19-4 | £25.00 | hb

The Greens Cookbook

DEBORAH MADISON

978-1-911667-48-3 | £25.00 | hb

Herbs, Spices & Flavourings

TOM STOBART

978-1-910690-49-9 | £14.99 | hb

Ice Creams, Sorbets & Gelati

CAROLINE & ROBIN WEIR

978-1-910690-46-8 | £18.99 | pb

Is There a Nutmeg in the House?

ELIZABETH DAVID

978-1-910690-20-8 | £14.99 | hb

Italian Food

ELIZABETH DAVID

978-1-911621-29-4 | £14.99 | hb

La Pâtisserie des Rêves PHILIPPE CONTICINI & THIERRY TEYSSIER

978-1-909808-17-1 | £25.00 | hb

Le Cordon Bleu Bakery School LE CORDON BLEU

978-1-911667-42-1 | £35.00 | hb

Le Cordon Bleu Chocolate Bible LE CORDON BLEU

978-1-911621-85-0 | £35.00 | hb

Le Cordon Bleu Confectionery School LE CORDON BLEU

978-1-911714-17-0 | £35.00 | hb

Le Cordon Bleu Pastry School LE CORDON BLEU

978-1-911621-20-1 | £35.00 | hb

Learn to Cook Wheat, Gluten and Dairy Free ANTOINETTE SAVILL

978-1-906502-50-8 | £14.99 | pb

The Legendary Cuisine of Persia MARGARET SHAIDA

978-1-910690-36-9 | £25.00 | hb

Lulu’s Provencal Table

RICHARD OLNEY

978-1-911621-19-5 | £16.99 | pb with flaps

Macarons PIERRE HERMÉ

978-1-908117-23-6 | £25.00 | hb

Margaret Costa's Four Seasons Cookery Book MARGARET COSTA

978-1-911667-00-1 | £16.99 | pb

Mediterranean Cookbook ARABELLA BOXER

978-1-911667-19-3 | £14.99 | hb

Middle Eastern Cookery ARTO DER HAROUTUNIAN

978-1-911714-06-4 | £20.00 | hb

Moroccan Cuisine

PAULA WOLFERT

978-1-904010-90-6 | £10.99 | pb

North African Cookery

ARTO DER HAROUTUNIAN

978-1-911667-46-9 | £25.00 | hb

An Omelette and a Glass of Wine

ELIZABETH DAVID

978-1-906502-35-5 | £14.99 | hb

Preserving, Potting & Pickling

ELISABETH LUARD

978-1-911621-38-6 | £25.00 | hb

Quivering Desserts & Other Puddings

MARIE HOLM

978-1-910690-27-7 | £16.99 | hb

Raw Cakes

CAROLINE FIBAEK

978-1-909808-16-4 | £12.99 | pb

Raw Snacks

CAROLINE FIBAEK

978-1-909808-05-8 | £12.99 | pb

Seaweed

CLAUDIA SEIFERT, ZOE CHRISTIANSEN, LISA WESTGAARD & HANNE MARTINSEN

978-1-910690-51-2 | £20.00 | hb

Simple French Food

RICHARD OLNEY

978-1-904010-28-9 | £14.99 | hb

Sourdough Mania ANITA ŠUMER

978-1-911621-93-5 | £20.00 | hb

South Wind Through the Kitchen

ELIZABETH DAVID

978-1-906502-90-4 | £14.99 | hb

Spices, Salt and Aromatics in the English Kitchen

ELIZABETH DAVID

978-1-902304-66-3 | £12.99 | hb

Storecupboard Vegan

LAURA VEGANPOWER & SÉBASTIEN KARDINAL

978-1-911621-41-6 | £20.00 | hb

Summer Cooking

ELIZABETH DAVID

978-1-908117-04-5 | £12.00 | hb

Sweets and Desserts from the Middle East

ARTO DER HAROUTUNIAN

978-1-909166-07-3 | £18.99 | hb T

Tapas

ELISABETH LUARD

978-1-911667-25-4 | £15.99 | hb

TASTE!

GLYNN CHRISTIAN

978-1-911667-23-0 | £25.00 | hb

The Taste of Belgium

RUTH VAN WAERBEEK

978-1-911714-07-1 | £25.00 | hb

The Taste of Portugal

EDITE VIEIRA

978-1-911621-18-8 | £18.99 | pb with flaps V

Vegan BBQ

NADINE HORN & JÖRG MAYER

978-1-911621-31-7 | £14.99 | pb

Vegan Bible

MARIE LAFORÊT

978-1-911621-32-4 | £17.50 | pb

Vegan Buddha Bowls

JESSICA LERCHMÜLLER

978-1-911667-33-9 | £16.99 | hb

Vegan Camper Van Cooking

ANIA GEPP

978-1-911667-85-8 | £20.00 | hb

Vegan Chocoholic PHILIP HOCHULI

978-1-910690-32-1 | £15.99 | hb

The Vegan Ice-Cream Bible

LUCY ALLARY

978-1-911714-08-8 | £25.00 | hb

Vegan Pasta CLÉMENCE CATZ

978-1-911667-24-7 | £16.99 | hb

Vegan Pastry PIERRE HERMÉ WITH LINDA VONGDARA

978-1-911714-16-3 | £30.00 | hb

Vegan Recipes from France KRISTINA ARNOLD

978-1-911667-09-4 | £18.99 | hb

Vegan Recipes from Japan MALTE HÄRTIG & JULE FELICE FROMMELT

978-1-911667-04-9 | £20.00 | hb

Vegan Recipes from the Middle East PARVIN RAZAVI

978-1-910690-37-6 | £18.99 | hb

Vegan Recipes from Spain GONZALO BARÓ

978-1-911621-16-4 | £18.99 | hb

Veganissimo ANGÉLIQUE ROUSSEL

978-1-911621-40-9 | £14.99 | hb

Vegetarian Dishes from the Middle East ARTO DER HAROUTUNIAN

978-1-911667-11-7 | £15.00 | pb

Vegetarianism COLIN SPENCER

978-1-910690-21-5 | £15.00 | pb

Veggie Burgers Every Which Way LUKAS VOLGER

978-1-908117-19-9 | £9.99 | pb

Veggie Fast Food CLARISSA & FLORIAN SEHN

978-1-910690-18-5 | £12.99 | pb

World Vegan ALICE PAGÈS

978-1-911667-92-6 | £25.00 | hb

Your Brick Oven RUSSELL JEAVONS

978-1-911714-15-6 | £12.99 | pb

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