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Food & Wine2015/2016

G R U B S T R E E T

EDIBLE WILD PLANTS & HERBS

ISBN 978-1-909808-23-2£15.00 paperback 240 pages, 255 x 225 mm Colour illustrations throughout

In the past the home kitchen provided a family with all its medicines and cosmetics as well as its food, wine, pickles and preserves. Our ancestors were resourceful and imaginative and very much in tune with nature; this book recaptures their harmonious, sustainable way of life by setting down for the modern reader all that knowledge and lore. There are recipes for soups, sauces, main dishes, salads, pickles, jams, sorbets, as well as teas, syrups and lotions.

Edible Wild Plants & Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild. The book

is exquisitely and lavishly illustrated with detailed full-colour paintings by Christabel King, chief botanical artist at Kew Gardens. They show in detail every plant and herb listed, and range from dandelion and sorrel to sea beet and samphire. There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations, drawn from life by one of the country’s leading botanical artists, show the edible parts of the plants at their peak time for picking. In addition there is a calendar indicating what plants to look for through each season of the year, information on where the plants are found and how to identify them.

‘The perfect book to give you confidence as a novice forager…’ Manchester Evening News

‘This is the perfect companion guide for every budding forager.’ Royal Horticultural Society Magazine

APRIL 2015

3

A Compendium of Recipes and Remedies

PAmELA mIcHAELPAinTinGS By cHRISTABEL KINg

NOW IN PAPERBACK

vISIT ouR NEW WEBSITEWWW.gRuBSTREET.co.uK

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CONTENTS

NEW BooKS 1ILLuSTRATED BESTSELLINg BAcKLIST 15oRDERINg AND WEB SITE INFoRmATIoN 32

ENgLISH PuDDINgS

ISBN 978-1-909166-23-3 £14.99 hardback320 pages,198 x 129mmLine drawings

Such has been the popularity of this classic book over its thirty-year history that we are issuing a newly designed hardback edition.

There can be few kitchens without at least one fruit-stained Mary Norwak book on their shelves and thanks to so many of today’s celebrity chefs featuring classic dishes on their signature menus, we are all rediscovering the delights of our native puddings; both sweet and savoury. Steak and Kidney Pudding, Summer Pudding and Bread and Butter Pudding are all now appearing in the smartest restaurants – and rightly so. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of delicious slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, allowing us to eat well without expensive, imported ingredients.

As well as a wonderful collection of recipes which spans trifles, syllabubs, fools, fritters, dumplings, pies and tarts, Mary Norwak also gives us a fascinating insight into the history of all these now popular dishes.

Mary Norwak, who died in October 2010, was a food writer for many years, and wrote more than 100 cookery books as well as one on kitchen antiques. She contributed to many national newspapers and magazines including The Times, The Guardian, Good Housekeeping and House and Garden. She was cookery editor of the Daily Express, and of Farmer’s Weekly, and on the latter began to develop her great interest in regional and traditional food, and in the social history of cooking and eating.

‘Pudding fanciers need to arm themselves with a collection of recipes… Best of the lot is Mary Norwak’s glorious little book English Puddings.’

Nigel Slater

‘A great pudding tome.’ Tom Parker Bowles

4

Sweet and Savoury

mARy NoRWAK

NEW EDITION

APRIL 2015 MAY 2015

A TuRKISHcooKBooK

ISBN 978-1-909808-24-9£15.00 hardback160 pages, 240 x 170mmTwo colour throughout

All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition.

A Turkish Cookbook is regarded as the seminal work on the subject but has been out of print for over twenty-five years. It is a lovingly written recipe book packed with traditional stories, poems and sayings. Turkey is fast becoming one of the most popular tourist destinations, and while famous for its scenic beauty and ancient sites, it undoubtedly

owes much of its new found popularity to the quality and character of its food.

With his inimitable talent for combining fascinating anecdotes with mouth-watering recipes, Arto der Haroutunian brings to life the ancient culinary traditions of this huge and varied country. You can recreate the wonderful fish and seafood dishes, the exotic oriental pastries, experiment with different types of kebabs or prepare a selection of meze.

At once a practical cookbook and a fascinating read, A Turkish Cookbook is a splendid introduction to one of the world’s great cuisines.

‘Peppered with anecdotes on life, food, and culture, this book will provide real foodies with a classic they can enjoy for years to come.’

The Oxford Times

5

ARTo DER HARouTuNIAN

other books by Arto der Haroutunian published by grub Street:

THE BEST oFJANE gRIgSoN

ISBN 978-1-909808-28-7 £20.00 hardback360 pages, 210 x 135mm

Published to coincide with the 25th anniversary of her untimely death, and having been out of print for more than a decade, Grub Street is reissuing a handsome, newly designed and revised edition of the ultimate compendium of Jane Grigson’s recipes.

Following the success of her first book, Charcuterie and French Pork Cooking, Grigson’s research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, the equally remarkable Elizabeth David, the book is a staple for every cook.

It is organised into cuisines from across the globe including: the Americas, the Mediterranean, Europe, India and the Far East and contains sections entitled ‘At Home in England’ and ‘At Home in France’; both places close to Jane’s heart. There is also, of course, a detailed chapter

on charcuterie. The recipes are introduced in English, with brief descriptions by Grigson, but are also simultaneously designated in the native language of their origin.

There are graphs and pictorials for the accurate cooking of meat joints by weight and detailed instructions for picking the best ingredients and making the most of them when they are in season. The book concludes with a chapter on the enjoyment of food which encapsulates Grigson’s approach to cooking along with the experience of reading this book.

This collection of her best and most-loved recipes, with her introductions, anecdotes, quotations and poems, is a fitting tribute, not only to her culinary and literary skills, but also to the warmth, wit and intelligence that shines through all her books.

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inTRodUCTion By ELIzABETH DAvID

other books by Jane grigson published by grub Street:

MAY 2015

The Enjoyment of Food

JUNE 2015

BEST SALADS EvER

ISBN 978-1-909808-33-1£14.99 paperback 176 pages, 240 x 170mm Full colour throughout

Salads used to be thought of only as summer food but this beautifully illustrated book shows that it is easy to be creative with salads all year round. With the fantastic choice of leaves and herbs on offer today there are plenty of exciting ideas for combining intriguing ingredients and imaginative flavours.

This is a great book to have in your kitchen; it has all the standard salad classics but also new ideas. It is an inspiring book that extols the salad as a satisfying meal, which excites the eye, delights the taste buds, and fulfills today’s drive to eat more healthily. So whether treating yourself to a comforting pasta salad on a winter evening, catering for a large summer buffet, or impressing

your guests with some tantalizing side combinations, salads can rise to every occasion.

The book opens with an introduction covering how to prepare key ingredients plus a useful guide to dressings, marinades, dips and salsas to accompany the salads. The main section of the book features appetizers and starters, vegetarian, fish, meat and fruit salads. The book features a dazzling array of ideas, including perfect party food for brilliant Asian-styled, Arab-styled and Indian-styled buffets with accompanying recipes for breads and puddings.

Best Salads Ever is translated from Danish and is a bestselling title in Denmark where it has sold over 80,000 copies.

‘...not a floppy English lettuce’n’sliced tomato combo to be seen in it. Instead the authors have gone for exotic summer and winter mixes of fruit, veg, leaves, meat and fish, dips and salsa, as well as bean, pasta and potato

salads such as green beans with mint hazelnut pesto or pasta with slow-cooked tomatoes and goat’s cheese cream. Book of the week.’

The Telegraph

SoNJA BocK & TINA ScHEFTELoWITz

Recipes for sensational salads all year long

NEW EDITION

7

vEgETARIAN cooKINg STEP By STEP

ISBN 978-1-910690-03-1 £14.99 paperback with flaps224 pages, 240 x 195mmFull colour throughout

Through more than 500 step-by-step photos, this cookbook explains the basic techniques of vegetarian cuisine and contains some of its best recipes. The book is divided into four sections: on cereals, vegetables, tofu, seitan and tempeh, and nuts and seeds. Each section opens with an introduction to the characteristics, properties and uses of the ingredients.

This is one of the most visual recipe books on the market; simultaneously tempting the eye by showing all the natural ingredients at their best while describing a host of delicious recipes.

Most of the recipes are simple one pot creations laden with fresh vegetables, such as Radicchio Tarte Tatin, Bulgur with Broad Beans and Courgettes, Orzo with Peas, Carrots and Peppers, Fennel Risotto, Rice Noodles with a Medley of Vegetables, Lentil and Millet Soup, Pumpkin

Gnocchi, Beetroot Dip, Sesame Crackers, Vegetable Miniburger, and Sweet Polenta.

The Index listing all the recipes has easy to read icons showing the dishes which are dairy free, egg free and gluten free.

This is an ideal book for novice cooks who want to see recipes visually laid out by the step-by-step techniques for every stage of preparation and will be especially useful to students about to embark on their first tentative attempts at cooking away from home.

Lena Tritto is a cookery teacher and a graduate in Chinese medicine from the Tao School in Bologna. For several years she organized cookery workshops for primary school children and recently has provided classes for cooks and kitchen staff of nurseries and preschools in Reggio Emilia.

8

LENA TRITTo

JUNE 2015 JULY 2015

vITALLy vEgETARIAN

ISBN 978-1-910690-04-8£14.99 paperback236 pages, 250 x 246mmFull colour throughout

Increasing numbers of people are cutting down on meat; possibly going meat-free one or two days a week as they become aware of environmental, health and animal welfare issues. Others go all the way and become full-time vegetarians. Whatever you prefer personally there is heaps of inspiration in this funky-looking, inventive new vegetarian cookbook. The recipes are a combination of the traditional, exotic and Mediterranean.

There are more than 100 recipes for everyday meals as well as for entertaining and it is suitable for beginners as well as established vegetarians. Also included is an introduction on how to obtain the right combination of ingredients to ensure balanced, healthy nutrition.

Vitally Vegetarian is a cookbook for the 21st century. So much has changed since the first vegetarian cookbooks started appearing about 40 years ago. Not only is there a much wider range of appealing ingredients to choose from today but also recipes, cooking and tastes

have all been completely revolutionized. Perhaps the biggest change is the starting point that vegetarian food should above all taste good. And so in this creative collection there are recipes for tapas, wraps, salads, sauces, salsas, hot dishes using rice, quinoa, noodles and potatoes, bean stews, curries, soups, sandwiches and packed lunches, breads, porridges, mueslis and puddings.

This inventive book with stunning photographs will appeal to all — vegetarians as well as meat-eaters, both adults and children.

Tina Scheftelowitz is a highly successful cookery writer and food columnist. She is the author and co-author of a number of best-selling cookbooks including Best Salads Ever also published by Grub Street.

Christine Bille Nielsen is a chef, nutritionist, food journalist and lecturer. She has worked as a chef in the Michelin-starred restaurant, EraOra in Copenhagen.

TINA ScHEFTELoWITz & cHRISTINE BILLE NIELSEN

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mARguERITE PATTEN’S cENTuRy oF BRITISH cooKINg

ISBN 978-1-910690-05-5£20.00 hardback336 pages, 240 x 185mmFull colour throughout

2015 is the year the redoubtable Marguerite Patten celebrates her 100th birthday. In her honour and to mark this memorable occasion Grub Street is issuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking. In this book each chapter covers one decade of the 20th century giving both history and recipes. The entire book is illustrated throughout.

Marguerite Patten OBE has written over 160 cookery books, sales of which amount to over 16 million worldwide. Her long and distinguished career, which began before the war, has included

regular appearances on radio and television, live and televised cookery demonstrations, lectures as well as extensive journalism and authorship of books and cookery cards.

Marguerite is one of Britain’s best known and loved cookery writers and has often been described as England’s Cookery Queen. Ainsley Harriott dubbed her ‘the cookery icon of our times’. Her Century of British Cooking pulls together her life’s work, with over 200 recipes and is truly an important work of culinary history.

JULY 2015

10

mARguERITE PATTEN

‘If you only buy one cookery book this year it has to beMarguerite Patten’s Century of British Cooking.’

Women

‘Elegantly presented… for those who enjoy a taste for nostalgiaor love curious culinary snippets.’

The Independent

other books by marguerite Patten published by grub Street:

SPECIAL CENTENARY EDITION

‘…a delightful book packed with more than 200 recipes for classic British cakes’

Tom Parker Bowles, Mail on Sunday

‘…rarely has a book gone from doormat to kitchen with such speed.’Nigel Slater, Observer

AUGUST 2015

cAKES REgIoNAL & TRADITIoNAL

ISBN 978-1-910690-06-2£15.00 paperback288 pages, 246 x 185mmFull colour throughout

Julie Duff runs an award-winning cake business, which supplies wonderful rich, succulent fruit cakes and other traditional cakes to some of the country’s premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, some of them from generations of her own family which was first published to huge critical acclaim in 2003 has now been revised and updated.

She says in her introduction ‘my passion for cakes can be wholeheartedly blamed on my grandmother who spent many hours letting me mix fruit cakes at the kitchen table. It was

This remains one of the most comprehensive collection of cake recipes published in one mammoth volume. Cakes Regional & Traditional encompasses all the traditional, historical and regional cakes from the British Isles. With the combined circulation of cake making magazines exceeding 50,000 per issue the market for this book is assured.

JuLIE DuFF

11

REVISED AND UPDATED EDITION

SHORLISTED FOR THE 2004 GLENFIDDICH BOOK OF THE YEAR

inevitable that one day I would derive pleasure from baking cakes.’

vEgAN BIBLE

ISBN 978-1-910690-07-9£25.00 hardback324 pages, 260 x 190 mmFull colour throughout

The demand for vegan cookbooks is growing a pace as more and more people stop eating animal products for ethical or health reasons. Vegan Bible, containing more than 500 recipes and fully illustrated with pictures on every spread, is the most comprehensive vegan cookbook on the market. Published in 2014 in French, it has become the No 1 best-selling vegan cookbook in France ever.

From this exhaustive work you will discover the richness and the diversity of vegan gastronomy and how cooking can still be truly creative even without eggs, meat, fish or dairy products. Learn how to make your own vegan cheeses, how to cook astonishing egg-free, dairy-free desserts, and how to prepare 100% vegan versions of

some of the great classic dishes. As well as recipes for breakfasts, lunches, suppers and baby foods there are recipes for every occasion: birthdays, brunches, picnics, barbecues, and family get togethers.

More than just a collection of recipes this book provides illustrated step-by-step information on the key ingredients of the vegan diet: nuts, flax seeds, chickpeas and avocado. There is advice on the essentials for vegan nutritional balance: where to find protein, calcium, vitamin B12, mistakes to avoid, and the necessary know-how to make cheese, creams or vegan milks.

This inventive, inspirational book is destined to be your most essential vegan cookbook.

SEPTEMBER 2015

12

mARIE LAFoRêT

other vegan books published by grub Street:

Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was the first Spanish chef to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan Mari’s daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day – Juan Mari in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrià and Pierre Gagnaire. ‘What we eat, how we eat, is in our culture,’ says Elena, ‘our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.’

Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence

internationally, particularly on such world renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights.

Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant. Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak’s kitchen is a laboratory for flavours, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cooks committed to understanding the creative development and innovations behind this exceptional food.

other chef’s books published by grub Street:

SEPTEMBER 2015

ARzAK SEcRETS


JuAN mARI ARzAK

13

cooK’S ENcycLoPAEDIA

ISBN 978-1-910690-09-3£14.99 paperback464 pages, 246 x 175 mmTwo colour throughout

Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction ‘Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them...’ Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling, brewing, brining, curing, smoking and vacuuming.

Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and

illuminating detail. The aim is both to entertain and to instruct--in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book is informed by an eye for telling details.

Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove.

SEPTEMBER 2015

14

Tom SToBARTSELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED

‘A MUST, comprehensive, well-organized and well-written…This is a serious and important work of reference, but it is also extremely readable. Those

who acquire it will find themselves dipping into it constantly and thatit affords them as much pleasure as instruction.’

Alan Davidson, author of The Oxford Companion to Food

‘One of the five most knowledgeable and digestible cookbooks…’ Time Magazine

The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world.

First published in 1969 and written by one of the first ‘scholar cooks’, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli and the pepper, the tomato, the potato, chocolate, French

beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations.

Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. Ortiz introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. She was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.

OCTOBER 2015

THE BooK oF LATIN AmERIcAN cooKINg


ELISABETH LAmBERT oRTIz

15

NEW FULL COLOUR EDITION

DELIcIouSLy WHEAT, gLuTEN & DAIRy FREE

ISBN 978-1-910690-11-6£14.99 paperback224 pages, 240 x 170 mmFull colour throughout

Antoinette Savill’s first book for Grub Street, Learn to Cook Wheat, Gluten and Dairy Free is one of our best-selling health titles. And so by popular demand here is her latest collection of contemporary and delicious recipes to suit the seasons, all tastes and all budgets.

Like her previous book, this one is aimed at the millions of people suffering from food intolerances. If you are told that you must follow a wheat, gluten or dairy free diet, what can you safely eat? One thing is certain you will have to start cooking for yourself since there are very few ready meals available that will be suitable for your restricted diet. By preparing your own meals, you will know that your food does not include any hidden ingredients that might trigger your allergy or intolerance. There are over 120 recipes which are smart, modern, international and anything but depriving by using alternative ingredients such as coconut milk and rice flour. There are vegetarian dishes, lunches and suppers, soups and starters, main courses, fish and seafood, game and poultry, meat, desserts and puddings, cakes, muffins, cookies, breads and tarts.

There are also lots of sweet delights in this book as these are often the foods that most coeliacs think they will have to forego in their new eating regime, but as Antoinette Savill says in her Introduction ‘ Simple homely comforts are always needed but treats and indulgences can also have a place in our weekly menus.’ Another feature of the book is that the recipes are equally divided into slower and faster choices as a way of balancing the relaxing enjoyment of cooking and eating with the type of express cooking recipes we need in our hectic times.

Antoinette Savill is a Glenfiddich award-winning cookery writer, and has been writing cookbooks for 25 years. Her books are born of a real commitment to all those suffering from food intolerances, who are determined it is not going to prevent their enjoyment of good food and entertaining.

OCTOBER 2015

ANToINETTE SAvILL

16

REcENT REPRINTS

jody vassallobaking recipes dianne boyle

wheat &gluten freethe big

One hundred sensationalwheat- and gluten-free

recipes for everyday mealsand special occasions

www.grubstreet.co.uk

cookbook

Around one in 100 people in the UK areestimated to have coeliac disease, a medicallydiagnosed, life-long condition that results in apermanent intolerance to gluten. However,those with the skin condition known asdermatitis herpetiformis also need to eatgluten-free foods, as do those people whohave an allergic reaction to wheat, thoughwheat intolerance is quite rare, typically onlyoccurring in children, and may just be atemporary problem. Associated symptoms ofwheat intolerance may include eczema andother skin irritations.

Gluten is the protein that is found in a numberof grains including wheat, barley and rye butsome people with coeliac disease are alsosensitive to oats. The only way people withthese diseases can control the symptoms isby cutting gluten out of their diet permanently.

Although this may at first seem drastic there isstill a wealth of wonderful food to be enjoyed.The biggest lifestyle change involves takingcare when buying processed foods (even theslightest trace of gluten can make someonewith coeliac disease ill) so the best way toensure that you have eliminated gluten is toprepare food yourself from natural ingredientswhich you can do if you follow Jody Vassallo’sdelicious, inspiring collection of over 100 recipes in The Big Wheat & Gluten FreeCookbook.

Jody has spent her career creating and stylingrecipes with some of the most successfulcookery writers today, such as Bill Grangerand Donna Hay, so you can be sure that herown recipes will be just as modern andtempting. She has developed great-tastinggluten-free recipes not only for everydaystaples such as bread and pastry but forChristmas celebrations and parties too. So going on a gluten-free diet doesn’t have tobe boring and limited when you have delightssuch as chicken pesto wraps, carrot & walnutmuffins or pizza melts to look forward to.

Jody Vassallo trained as ahome economist and has beenworking as a recipe writer and food stylist for the past 15 years. She has collaboratedwith many leading Australian

food writers, such as Bill Granger. Her work hasbeen published both nationally and internationallyin The New York Times, Sainsbury’s Magazine,Vogue Entertaining, Good Living, GourmetTraveller and donna hay magazine.

For the first four years of her career Jody workedwith Donna Hay, assisting her in recipe writing,styling and demonstrating. Jody then became foodeditor and then food director at Murdoch Bookswhere she managed the production of all marieclaire, and Le Cordon Bleu cookbooks and Bill Granger’s Sydney Food. During this time she also wrote seven very successful marie clairestyle cookbooks.

After six years in this role, she left Murdoch to work as a yoga teacher, freelance writer, cookbook author and food stylist where her strong interest in nutrition and health has becomea trademark of her work. She has her own web site www.jodyvassallo.com

Also from Grub Street

The Everyday Wheat-Free and Gluten-Free CookbookMichelle Berriedale-Johnson978-1-898697-90-9

The Everyday Diabetic CookbookStella BowlingPublished with Diabetes UK978-1-898697-251

The Basic Basics Diabetes CookbookJane Frank978-1-906502-43-0

The Everyday Dairy-Free CookbookMiller Roger and Emily White978-1-902304-73-1

Eat Smart Eat RawKate Wood978-1-904010-12-8

For a complete catalogue of cookery books contactGrub Street, 4 Rainham Close, London SW11 6SSTel 020 7924 3966 or email [email protected] ISBN: 978-1-904943-67-9 £12.99

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CURRENTLY AVAILABLE

‘Her books and articles persuaded her readers that food was one of life’s great pleasures, and that cooking should not be a drudgery but an exciting and creative act. In doing so she inspired a whole generation not only to cook, but to think

about food in an entirely different way.’Auberon Waugh

With new glossy, overdesigned cookbooks appearing on the market almost every week could there ever be a more appropriate time to consider the words of Jane Grigson, when she said, ‘Every time we begin to feel fussed by the cookery elaborators with their flashy tricks and colour photos, we can restore our confidence by returning to Elizabeth David.’

Her life was remarkable and her legacy astonishing. Her brilliant writing stems from a genuine love of food and an intellectual interest in how and why it is prepared. For her, food and living were inseparable. Drawing on dishes she had eaten and learned from cooks in France, Italy, Greece and North Africa, her books are evocative pieces of travel writing, creating an instant con-nection with the places she had visited, and hence her recipes are like a diary and have stood the test of time. Practically all of today’s serious food writers have acknowledged her influence (and continue to do so).

Grub Street is delighted to be the publisher of all her major works in beautiful hardback editions as befits a peerless writer who demands to be read time and time again and whose books continue to delight generations of cooks.

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ELIzABETHDAvIDHARDBAcK coLLEcTIoN

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320 pages198 x 129mm

ISBN 978-1-906502-35-5£14.99 • hb


ISBN 978-1-906502-90-4£14.99 • hb


ISBN 978-1-906502-87-4£14.99 • hb


ISBN 978-1-902304-66-3£12.99 • hb

ElizabEth DaviD ClassiCsElizabeth DavidMediterranean Food, French Country Cooking, summer Cooking

FrEnCh ProvinCial CookingElizabeth David

English brEaD anD YEast CookErYElizabeth David

sPiCEs, salt & aroMatiCs in thE English kitChEnElizabeth David

FrEnCh CountrY CookingElizabeth David

suMMEr CookingElizabeth David

672 pages 198 x 129mm

ISBN 978-1-902304-27-4£16.99 • hb

528 pages • 198 x 129mmline drawings

ISBN 978-1-904943-71-6 £14.99 • hb

208 pages • 198 x 129mmline drawings

ISBN 978-1-908117-05-2£12.00 • hb


ISBN 978-1-908117-04-5£12.00 • hb

an oMElEttE anD a glass oF WinEElizabeth David

south WinD through thE kitChEnThe Best of Elizabeth David

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ee

BESTSELLING BACKLIST

thE MushrooM FEastJane Grigson

CharCutEriE anD FrEnCh Pork CookErYJane Grigson

gooD thingsJane Grigson

PartiCular DElightsCooking for all the sensesNathalie Hambro

PiCniCsand other outdoor feastsClaudia Roden

rounD thE WorlD in EightY DishEsLesley Blanch

348 pages198 x 129mmline drawings

ISBN 978-1-904943-89-1£12.99 • hb


ISBN 978-1-902304-88-5£14.99 • hb


ISBN 978-1-904943-87-7£14.99 • hb

208 pages 198 x 129mm

Two colour throughoutISBN 978-1-908117-39-7

£12.99 • hb


ISBN 978-1-908117-44-1£14.99 • hb


line drawings by the authorISBN 978-1-908117-18-2

£14.00 • hb

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thE basiC basiCs hoW to Cook FroM a-zJanet Macdonald

thE basiC basiCs hoME FrEEzing hanDbookCarol Bowen

thE basiC basiCs JaMs, PrEsErvEs anD ChutnEYs hanDbookMarguerite Patten

160 pages • 234 x 153mmISBN 978-1-898697-98-5

line illustrations • £7.99 • pb

160 pages • 234 x 153mmISBN 978-1-898697-62-6

£7.99 • pb • line illustrations

192 pages • 234 x 153mmISBN 978-1-902304-72-4

£7.99 • pb

thE PErFECt PiCklE bookDavid Mabey & David Collison

160 pages • 234 x 156mmISBN 978-1-904943-72-3

£8.99 • pb

thE basiC basiCs baking hanDbookMarguerite Patten

thE basiC basiCs aga hanDbookCarol Bowen

thE basiC basiCs DiabEtEs CookbookJane Frank

160 pages • 234 x 153mmISBN 978-1-904010-11-1

line illustrations • £7.99 • pb

192 pages • 234 x 153mmISBN 978-1-904943-24-2

£7.99 • pb

192 pages • 234 x 156mmISBN 978-1-906502-43-0

£8.99 • pb

thE basiC basiCs souPs hanDbookMarguerite Patten

208 pages • 234 x 153mmISBN 978-1-904010-19-7

£8.99 • pb

thE basiC basiCs PrEssurE CookEr CookbookMarguerite Patten

thE basiC basiCs CoMbination &

MiCroWavE hanDbookCarol Bowen

160 pages • 234 x 153mmISBN 978-1-906502-62-1 • £8.99 • pb

160 pages • 234 x 156mm • line drawingsISBN 978-1-909808-07-2 • £8.99 • pb

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thE EvErYDaY WhEat-FrEE anD glutEn-FrEE Cookbook Michelle Berriedale-Johnson

thE EvErYDaY DairY-FrEE CookbookMiller Rogers & Emily White

Cooking glutEn, WhEat anD DairY FrEE 200 recipes for coeliacs, wheat, dairy and lactose intolerantsMichelle Berriedale-Johnson

224 pages • 248 x 175mmISBN 978-1-898697-90-9

12pp of colour • £10.99 • pb

224 pages • 248 x 175mmISBN 978-1-902304-73-1


216 pages • 240 x 170mmISBN 978-1-906502-92-8

full colour throughout • £14.99 • pb

thE EvErYDaY DiabEtiCCookbookStella BowlingPublished with Diabetes UK

224 pages • 248 x 175mmISBN 978-1-898697-25-1


lEarn to Cook WhEat, glutEn anD DairY FrEEAntoinette Savill

DiabEtiC Cooking For onE anD tWoMichelle Berriedale-Johnson

DiabEtEs rECiPEs FroM arounD thE WorlDJane Frank

224 pages • 240 x 170mm ISBN: 978-1-906502-50-8


192 pages • 240 x 170mmISBN 978-1-908117-20-5


128 pages • 210 x 220mmISBN 978-1-906502-06-5

full colour throughout • £12.99 • pb with flaps

thE big WhEat anD glutEn FrEE Cookbook Jody Vassallo

128 pages • 297x 230mmISBN 978-1-904943-67-9

full colour throughout • £12.99 • pb with flaps

raW livingKate Magic

160 pages • 240 x 170mmISBN 978-1-904943-74-7

two colour throughout • £10.99 • pb

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144 pages • 210 x 135mmfull colour throughout

ISBN 978-1-908117-29-8£12.99 • pb

224 pages • 240 x 170mmtwo colour throughout

ISBN 978-1-906502-07-2£9.99 • pb

vEgan With a vEngEanCEIsa Chandra Moskowitz

hoW it all vEgan!irresistible recipes for an animal-free dietTanya Barnard & Sarah Kramer

DivinE vEgan DEssErtsLisa Fabry

vEggiE burgErs EvErY WhiCh WaYPlus toppings, sides, buns & moreLukas Volger

thE grEEn’s CookbookExtraordinary vegetarian cuisineDeborah Madison

raW snaCksCaroline Fibaek

raW CakEsCaroline Fibaek


ISBN 978-1-904943-66-2£9.99 • pb


ISBN 978-1-908117-19-9£9.99 • pb


ISBN 978-1-906502-58-4£12.99 • pb with flaps


ISBN 978-1-909808-05-8£12.99 • pb


ISBN 978-1-909808-16-4£12.99 • pb

Eat sMart Eat raWKate Magic


ISBN 978-1-909166-06-6£14.99 • pb

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ClassiC vEgEtarian CookErYover 250 recipes from around the WorldArto der Haroutunian

vEgEtarian DishEs FroM thE MiDDlE EastArto der Haroutunian

vErDuravegetables italian styleViana La Place

vEgEtablE hEavEnsensational seasonal vegetarian recipesCatherine Mason

sProuts anD sProutingthe Complete guide with seventy healthy and Creative recipesValérie Cupillard

thE Dal Cookbook Krishna Dutta

288 pages 240 x 170mm

two colour throughoutISBN 978-1-908117-01-4

£14.99 • hb



£14.99 • hb



£12.99 • pb


four colour illustrations throughoutISBN 978-1-904943-53-2

£12.99 • pb


full colour throughoutISBN 978-1-904943-90-7

£12.99 • pb with flaps


ISBN 978-1-909166-05-9£16.99 • hb

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PuMPkins anD squashEsover 100 sweet & savoury seasonal recipesJanet MacDonald

la PâtissEriE DEs rêvEsthe Patisserie of DreamsPhilippe Conticini & Thierry Teyssier

thE big rED book oF toMatoEsLindsey Bareham

MarguEritE PattEn’s bEst british DishEs

Four sEasons CookErY bookMargaret CostaForeword by Delia smith

thE tastE oF bElgiuMRuth Van Waerebeek



£12.99 • pb



£25.00 • hb



£15.99 • pb


Full colour throughoutISBN 978-1-906502-89-8

£14.99 • pb

364 pages 246 x 185mm

four colour line illustrationsISBN 978-1-909166-14-1

£14.99 • pb

320 pages 246 x 185mm


£25.00 • hb

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ISBN 978-1-908117-40-3£20.00 • hb

384 pages • 246 x 185mmFull colour throughout

ISBN 978-1-906502-60-7£18.99 • hb

Catalan CuisinEColman Andrews

Flavours oF grEECERosemary Barron

thE tastE oF PortugalEdite Vieira

lEbanEsE CuisinEAnissa Helou

ClassiC inDian vEgEtarian CookErYJulie Sahni

ClassiC inDian CookErYJulie Sahni

352 pages • 234 x 156mmISBN 978-1-898697-76-3

£14.99 • pb

256 pages • 234 x 156mm12pp colour

ISBN 978-1-906502-18-8£12.99 • pb

480 pages • 234 x 156mmline drawings throughoutISBN 978-1-904010-57-9

£14.99 • pb

560 pages • 234 x 156mmline drawings throughoutISBN 978-1-904010-68-5

£14.99 • pb

thE turkish Cookbookregional recipes and storiesNur Ilkin and Sheilah Kaufman

thE lEgEnDarY CuisinE oF PErsiaMargaret Shaida


ISBN 978-1-908117-38-0£25.00 • hb

352 pages • 234 x 156mm8pp of colour

ISBN 978-1-902304-60-1£14.99 • pb

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MoroCCan CuisinEPaula Wolfert

CaribbEan & aFriCan CookingRosamund Grant

sWEEts & DEssErts FroM thE MiDDlE EastArto Der Haroutunian


ISBN 978-1-904010-90-6£10.99 • pb

160 pages234 x 156mm8pp of colour

ISBN 978-1-904010-29-6£12.99 • pb



£18.99 • Hb

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north aFriCan CookErYArto der Haroutunian



£12.99 • pb

MiDDlE EastErn CookErYArto der Haroutunian

thE Yogurt CookbookArto der Haroutunian



£12.99 • pb



£14.99 • hb

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sEasonal EuroPEan DishEsElisabeth Luard



£14.99 • pb

taPasClassic small Dishes from spainElisabeth Luard

lulu’s ProvEnÇal tablERichard OlneyForeword by alice Waters

MaCaronsPierre Hermé



£15.99 • hb



£16.99 • hb

208 pages 270 x 210mm

full colour throughout ISBN 978-1-908117-23-6

£25.00 • hb

thE CoMPlEtE robuChonJöel Robuchon

Winner best Cookbook translation 2008



£25.00 • hb

EuroPEan PEasant CookErYElisabeth Luard


two colour throughoutISBN: 978-1-904943-36-5

£15.00 • pb

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siMPlE FrEnCh FooDRichard Olney

thE Cooking oF south-WEst FranCEPaula Wolfert

siCilian FooDrecipes from italy’s abundant isleMary Taylor Simeti

thE gEFiltEFEstCookbook recipes from the World’sbest-loved Jewish CooksForward by Claudia Roden

thE art oF PastaLucia Galletto & David Dale

rECiPEs FroM thE sPanish kitChEnNicholas Butcher


ISBN 978-1-904010-28-9£14.99 • hb


ISBN 978-1-902304-13-7£14.99 • pb

352 pages234 x 156 mm

two colour throughout with line drawingsISBN: 978-1-902304-17-5

£14.99 • pb

160 pages246 x 189 mm

full colour throughoutISBN: 978-1-909166-25-7

£20.00 • hb


full colour throughout and ribbon markerISBN 978-1-908117-42-7

£25.00 • hb



£14.99 • pb

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knEaD to knoWthe real bread starterThe Real Bread Campaign Foreword by Richard Bertinet



£15.00 • pb

Your briCk ovEnbuilding it and baking in itRussell Jeavons

96 pages230 x 169mm


£10.99 • pb

iCE CrEaMs, sorbEts & gElatiThe definitive guideRobin & Caroline Weir

thE ConstanCE sPrY CookErY bookConstance Spry and Rosemary Hume


ISBN 978-1-908117-17-5 • £30.00 • hbDeluxe edition foil embossed in a slipcase:

ISBN 978-1-909166-21-9 • £40.00 • hb



£25.00 • hb

no nEED to knEaDhandmade artisan breads in 90 minutesSuzanne Dunaway


colour illustrations throughoutISBN 978-1-908117-21-2

£18.99 • hb

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thE CountrY rangE CookbookCarol Bowen

thE taPas bar guiDEthe uk’s top tapas bars and their signature dishesAnthony Rose & Isabel Cuevas

kiDs kitChEn100 no-knives, heat-safe recipes that children can really makeJennifer Low

EvErYDaYkitChEn For kiDsJennifer Low

thE Fish storErecipes and recollectionsLindsey Bareham


colour photos and line drawingsISBN 978-1-898697-80-0

£14.99 • hb



£10.99 • pb

168 pages 260 x 246mm


£12.99 • pb

214 pages 260 x 246mm


£14.99 • pb


ISBN 978-1-909166-08-0£14.99 • pb

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thE hEalthY lunChboxFiona Beckett


ISBN 978-1-909808-20-1£6.99 • pb


FivE Fat hEnsthe Chicken and Egg CookbookTim Halket

thE MustarD bookRosamond Man and Robin Weir

Cooking on thE bonErecipes, history and lore

Jennifer McLagan

FroM MiCroliths to MiCroWavEsthe evolution of british agriculture, food and cooking Colin Spencer

british FooDan Extraordinary thousand Years of historyColin SpencerWinner of the Michael smith and andré simon awards


ISBN 978-1-909166-09-7£12.99 • pb

224 pages • 240 x 170mmfull colour illustrations throughout

ISBN 978-1-906502-59-1£16.99 • hb


ISBN 978-1-906502-20-1 £14.99 • pb

400 pages • 248 x 175mm16 pages of illustrations

ISBN 978-1-908117-03-8 £15.99 • pb

ManzanillaChristopher Fielden & Javier Hidalgo


ISBN 978-1-906502-63-8£14.99 • hb

368 pages 248 x 175mm

ISBN 978-1-908117-00-7£20.00 • hb

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brEaD anD oila Celebration of Majorcan CultureTomás Graves


ISBN 978-1-909166-16-5£10.99 • pb

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gEEtiE’s Cookbookrecipes from the Duke of Cambridge organic PubGeetie Singh & Sara Berg



£18.99 • hb

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CURRENTLY AVAILABLE

Marguerite Patten CBE, was born in Bath, Somerset, in 1915 and grew up in Hertfordshire. She started cooking for her family at a very young age when her mother had to return to work. When the Second World War broke out, Marguerite started working for the Ministry of Food, suggesting inventive and cost-effective ways to make the most of your rations. Her ideas were broadcasted on BBC radio in a programme called ‘Kitchen Front’. She became one of the first ‘celebrity cooks’ on television, firmly establishing herself as a culinary icon.

With over 160 cookery books to her name and a lifetime spent in the food world, Marguerite Patten’s association with Grub Street is a privilege. Her books are as in-demand today, as the first time they were published; the first printing of her book The Basic Basics Jams, Preserves and Chutneys Handbook sold out in the first six weeks. Here are some of her iconic titles also published by Grub Street.

mARguERITEPATTENcELEBRATINg A cENTuRy

coming this summer‘century of British cooking’:

www.grubstreet.co.uk (new and improved website launching 2015)

@grub_street

Grub Street Publishing

grubstreet_books

We regularly post reviews, interviews and competitions on our social media sites.

Some of our authors are also active on Facebook, Twitter and Instagram and would like to hear from you.

GET IN TOUCH

HoW To oBTAIN gRuB STREET BooKS

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Direct MailIn cases where a book cannot be obtained through your local bookseller please send a cheque for the full price plus postage of £3.75 per hardback or £2.75 per paperback to: Grub Street Publishing, 4 Rainham Close, London, SW11 6SS

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GRUB STREET4 Rainham CloseLondon SW11 6SS0207 924 3966www.grubstreet.co.uk

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