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Cookery Grub Street 2018-19 Grub Street New Books and Backlist January 2018 – January 2019 COOKERY GRUB STREET 2018-19 GRUB STREET NEW BOOKS and BACKLIST January 2018 – January 2019 NEW BOOKS 2 RECENT REPRINTS 10 ILLUSTRATED BESTSELLING BACKLIST 11 A-Z BACKLIST BY TITLE 26 GET IN TOUCH 30 CONTACT LIST & INTERNATIONAL SALES 31 Denotes Ebook available APRIL 2018 MAY 2018 HOMEMADE VEGAN AQUAFABA Vegan cooking without eggs using the magic ChEESE, YOghURT of chickpea water And MILK SÉBASTIEN KARDINAL and LAURA VEGANPOWER YVONNE HÖLZ-SINGH ISBN: 9781911621003 | £15.99 ISBN: 9781911621157 | £12.99 Hardback | 144 pp | 240 x 170 mm Hardback | 72 pp | 240 x 170 mm Colour photographs throughout Colour photographs throughout Territory: World English language rights Territory: World English language rights airy goes vegan! The recipes in this book are mascarpone. And there are faster variants such as rom the Latin aqua (water) and faba (beans), And Sébastien and Laura have thought of D all temptingly good. They are clear and sim- the ‘pizza cheese’. Faquafaba is the cooking liquid found in tinned everything. Having created your aquafaba there ple and you are led through each process Finally there is a chapter covering vegan drinks beans and other legumes like chickpeas or the are even a collection of recipes at the end of the step-by-step. such as almond milk, oat drink, quick nut milk with liquid left over from cooking your own. book which use those cooked chickpeas to make In the introduction to the book, which is beau- nutmeg and soy milk. So who needs to buy drinks It can be used to replace egg whites in many hummus, falafels and curries. tifully illustrated with colour photographs in the supermarket when you can make them much sweet and savoury recipes. Its unique mix of throughout, you have all the information you need healthier and cheaper yourself? starches, proteins, fibre and sugars, which are left about the essential ingredients (and not just soya), You’ll be surprised how little effort vegan prod- in the water after cooking, gives aquafaba a wide kitchen utensils and the various fermentation start- ucts take to make at home. Once again proof that range of emulsifying, foaming, binding and thick- ers that are available, how to make them yourself, the vegan diet is quite versatile. ening properties, making it the perfect ingredient which other ingredients are helpful and above all in vegan cooking or recipes for those who have where you get them. You will find all sources listed. Cooking has always been a passion for the author egg allergies. It’s amazing to think that this pre- There are basic recipes, such as cashew cheese, Yvonne Hölzl-Singh. For five years she has been cious liquid that we all threw down the sink could on which other recipes then build and a whole blogging her recipes, the impressions of her many have such incredible properties? This is a real culi- range of vegan ‘milk classics’ to make. Vegan travels, her do-it-yourself and much more in a very nary revolution. cheese, yogurt, tofu, milk, cream and butter are personal way. Her love of Asia and her marriage The authors give all the secrets of aquafaba; surprisingly diverse and easy to prepare. The to an Indian make her dishes often Asian-inspired. how to make your own at home with just chickpeas wealth of recipes spans the spectrum from tomato All the lovingly staged dishes for her food blog and water and then how to use it in a dazzling rosemary cheese made from almonds, fermented and her books are photographed by herself. In array of recipes. Aquafaba beaten with a whisk by Rejuvelac and herbal cream cheese from coco- 2014 she took second place in a Food Blog Award produces a mountain of snowy white, giving vol- nut cream, almond crème fraîche to chickpea tofu. in the category Best Vegan Recipe. ume to your muffins, and binding in your pasta. There is even a recipe for cheese dip for nachos, At last for vegans, lemon meringue pie, mousses, and mac-and-cheese. mayonnaise, macaroons and meringues are on In addition to the cheeses you will find plenty the menu. of spreads, butters with different flavours and full-bodied delicacies such as ricotta or 2 | New Books New Books | 3 MAY 2018 MAY 2018 BASIC BASICS BASIC BASICS AGA HANDBOOK BAKING HANDBOOK CAROL BOWEN BALL MARGUERITE PATTEN Also iN EBOOK Also iN EBOOK ISBN: 9781911621140 | £8.99 ISBN: 9781911621133 | £8.99 Paperback | 192 pp | 234 x 153 mm Paperback | 192 pp | 234 x 153 mm Territory: World rights Territory: World rights arol Bowen Ball has been the devoted owner The recipes are all clearly marked with unique arguerite Patten, during a long lifetime in the photographs in this handy little manual but as her Cof a kitchen range for almost thirty years and symbols to indicate instructions for 2-door, 4-door Mkitchen until her death at the age of 99 in 2015, tone is friendly, reassuring, straightforward but this handbook brings cooking on a range right up or Thermodial-control models and can be cooked was the doyenne of British cookery. She began her factual you will find all the instructions you need to date providing hundreds of thousands of Aga in Agas, Rayburns and all similar types of ranges. cookery career as a Home Economist for the to guide you to success every time. She covers not and Rayburn owners with a much needed collec- No one who owns an Aga or other kitchen range Ministry of Food, hence many, many decades of only family favourites such as Walnut cake, tea- tion of refreshingly new recipes. should be without this essential guide. experience went in to writing this book and it cakes and buns but more modern popular cakes As the title of the book suggests however, the shows. She shares her wealth of knowledge and such as muffins. author does not ignore the basics and this handy Carol Bowen Ball is a bestselling author and has her tried and tested recipes for cakes large and The book has been planned to introduce the work of reference will serve not only those who written two other highly successful Grub Street small, biscuits, breads, pizzas and pastries. pleasures of baking in such a way that even a have just purchased or inherited a kitchen range books in this series, The Basic Basics Home Baking was Marguerite’s most natural culinary beginner will achieve successful results under the for the first time but also those who have owned Freezing Handbook and The Basic Basics territory and she starts by explaining the equip- expert guidance of Britain’s still much loved cook- one for years and are looking for fresh ideas. Combination and Microwave Handbook. ment and the basic techniques, as well as what to ery writer. As an Aga is more than just a cooker this book do if things go wrong. From different types of flour, contains all sorts of useful hints and tips for getting to what utensils you need or can do without, to Marguerite Patten was Britain’s top selling cookery the most from your oven – everything from drying the meaning of creaming and how to fold – all the writer with sales totalling over 17 million copies. sports clothing to using your kettle for cleaning traditional terminology is explained so that you She pioneered easy-to-follow-recipes with her All the hotplate lid. can read and get started. There are no glossy Colour Cookery. OTHER TITLES IN OTHER TITLES IN THE BESTSELLING THE BESTSELLING THE BASIC BASICS SERIES THE BASIC BASICS SERIES AvAilABle Now AvAilABle Now 4 | New Books New Books | 5 JUNE 2018 JUNE 2018 VEGAN RECIPES ThE TASTE OF FROM SPAIN PORTUGAL Now iN PaPERBA GONZALO BARÓ EDITE VIEIRA CK Also iN EBOOK ISBN: 9781911621164 | £18.99 Hardback | 192 pp | 240 x 170 mm ISBN: 9781911621188 | £18.99 Colour photography and illustrations throughout Paperback with flaps | 240 pp | 246 x 189 mm Territory: World English language rights Full colour throughout | Territory: World rights panish food is all about making the most of the grapes, yams with chard sauce, paella, tortilla, n this revised and updated edition of her author- She is also the winner of a Gourmand World Sbest local produce. It conjures up many asso- padron peppers, and a host of sweet treats. I itative and fascinating book, Edite Vieira traces Cookbook Award. ciations – friends eating and laughing together, the rich legacy of her country’s culinary excellence delicious wine, relaxing holidays, or a balmy breeze Gonzalo Baró was born in Madrid. He studied from medieval through to modern times lacing it ‘Everything you need to know to appreciate under a colourful waterside umbrella. Above all it information science and photography at university with history and anecdote and a collection of Portugal’s delicious food.’ — The Times is perfect for sharing. during which time he embarked on a project: Food. authentically delicious recipes. From simple and Geography and climate has had a great influ- His interest in good food and cooking has since wholesome peasant fare to elaborate celebratory ‘A delight to read, let alone cook from. Highly ence on its cooking methods and available become a passion. He took the opportunity to meals, ingredients include salt cod (bacalhau) in recommended.’ —Portugal: The Rough Guide ingredients, and these particularities are present combine his photographic skills with his culinary all its myriad variations, cumin and oranges, both in the dishes of the various regions. Spanish cuisine passion at the end of 2014 when his first book remnants of the voyaging past, and green corian- was also shaped by a complex history, where inva- Vegan Tapas was published.
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