durnell.co.uk Food and Drinks Autumn 2020 WINNER OF THE 2020 GOURMAND WORLD COOKBOOK AWARDS Under the Olive Tree The Sultan’s Feast Anna Maggio Ibn Mubarak Shah Unicorn Publishing (Marston) Saqi Books (Marston)

£20| 112 pp. | HB | July 2020 £25| 288 pp. | PB | Oct 2020 9781913491086 9780863561566 Puglia is known for the quality of its Reflecting the importance of gastronomy olives, vegetables and fruit: the traditional in Arab culture, this culinary treatise of recipes use these ingredients, cooked the fifteenth century features more than simply and deliciously. They passed from 330 recipes and tips. This critical bilingual generation to generation and some are volume offers a sophisticated insight into collected by the author in this unique the world of medieval Arabic gastronomic book, enhanced by beautiful illustrations. writing.

WINNER OF THE 2020 GOURMAND WORLD COOKBOOK AWARDS The Blood of the Company Evergreen Owen White Mikkel Karstad Harvard University Press (Wiley) Clearview (MDL)

£31.95| 336 pp. | HB | Jan 2021 £30| 288 pp. | HB | Sept 2020 9780674248441 9781908337504

The book shows the central role of In his third book Scandinavian chef, in the economic life of French Algeria Mikkel Karstad, casts his unique vision and in its settler culture. White makes over vegan cooking, setting the bar - for clear that the industry left a long-term what is a hugely popular subject - ever mark on the development of the nation. higher.

Eat & Art Around the World in CAN THE CAN Lisbon Eighty Mike Veseth Black Dog Press (Marston) Rowman & Littlefield (NBNi) £39.95| 354 pp. | HB | Sept 2020 £28.95| 224 pp. | PB | Sept 2020 9781912165230 9781538138311 Eat & Art, from the people behind Lisbon’s famous Can the Can restaurant, brings together some of ’s finest Inspired by Jules Verne’s classic chefs and artists, using the country’s adventure tale, celebrated editor-in-chief canned fish industry as the source of of The Wine Economist Mike Veseth inspiration. The book presents eighteen takes his readers around the world in dynamic chef and artist pairings. eighty wines.

Wild Tea Christmas Cookie Jar Mike Moyle & Richard Hood Gooseberry Patch (NBNi) Globe Pequot (NBNi) £7.95| 240 pp. | PB | Sept 2020 £28.95| 224 pp. | HB | Oct 2020 9781620933879 9780811738941 Christmas Cookie Jar is chock-full of scrumptious recipes with all the flavors The 30 recipes collected here are for of the season. When Christmas Eve complex blends and specialty drinks such arrives, we’ll be setting out a plate of as detox teas, class night-time brews, Rudolph’s Carrot Cookies for Santa… Moroccan mint, Korean barley tea, bubble how about you? 20 photos and 204 tea, and even dandelion coffee. recipes. durnell.co.uk Food and Drinks Autumn 2020

Uncultivated Towpath Andy Brennan Lori De Mori & Laura Jackson Chelsea Green Publishing (GBS) Chelsea Green Publishing (GBS)

£14.99| 288 pp. | PB | Aug 2020 £27| 288 pp. | HB | Oct 2020 9781645020301 9781645020127 Brennan describes uncultivation as the process by which we recognize that nature is omitted from our lives. Here he tells his history with naturalized trees and Italian-inspired recipes from the shows how they have guided him toward beloved East London cafe, along with successes in the art of cider making and in stories capturing the ebb and flow of creating a small-farm business. community, food, and the seasons.

A Small Farm Future Fermentation as Metaphor Chris Smaje Sandor Ellix Katz Chelsea Green Publishing (GBS) Chelsea Green Publishing (GBS)

£27| 320 pp. | PB | Oct 2020 £20| 128 pp. | HB | Oct 2020 9781603589024 9781645020219

In a groundbreaking debut, farmer Bestselling author Sandor E. Katz—an and social scientist Smaje argues that “unlikely rock star of the American food organising society around small-scale scene” (New York Times)—delivers a farming offers the soundest, sanest and mesmerizing treatise on the meaning of most reasonable response to climate fermentation alongside his awe-inspiring change and other crises of civilisation. photography of this transformative process.

THE EDIBLE SERIES - A BESTSELLER Why Waste Food? Saffron Andrew F. Smith Ramin Ganeshram Reaktion Books (GBS) Reaktion Books (GBS)

£9.99| 192 pp. | PB | Sept 2020 £11.99| 144 pp. | HB | Sept 2020 9781789143447 9781789143300 In Why Waste Food?, Andrew F. Smith Complete with delicious recipes and investigates one of today’s most surprising anecdotes, this book traces topics, examining the causes of the many paths taken by saffron, reveal- avoidable food waste across the supply ing the allure of a spice sought globally chain, and highlighting the ways in by merchants, chefs, artists, scientists, which everyone can do something to clerics, traders, warriors and black tackle this global concern. market smugglers.

THE EDIBLE SERIES - A BESTSELLER THE FOODS AND NATIONS SERIES Vanilla Savoir-Faire Rosa Abreu-Runkel Maryann Tebben Reaktion Books (GBS) Reaktion Books (GBS)

£11.99| 152 pp. | HB | Sept 2020 £25| 344 pp. | HB | oct 2020 9781789143409 9781789143324

Vanilla is so much more than a spice rack staple. Featuring recipes, facts and This is a comprehensive account of fables, Vanilla unravels the delightfully ’s rich culinary history, not rich history, mystery and essence of a only full of tales of haute cuisine, but flavour that reconnects us to our own seasoned with myths and stories from a heritage. wide variety of times and places. durnell.co.uk Food and Drinks Backlist

The Omnivorous Mind Visualizing Taste John S. Allen Ai Hisano Harvard University Press (Wiley) Harvard University Press (Wiley)

£20.95| 328 pp. | HB | May 2012 £31.95| 336 pp. | HB | Nov 2019 9780674055728 9780674983892

In this gustatory tour of human history, Ai Hisano exposes how corporations, John S. Allen demonstrates that the the American government, and consum- everyday activity of eating offers deep ers shaped the colors of what we eat insights into human beings’ biological and even the colors of what we consider and cultural heritage. “natural,” “fresh,” and “wholesome.”

The Invention of the Food, Social Politics and Restaurant the Order of Nature in Rebecca L. Spang Renaissance Allen J. Grieco Harvard University Press (Wiley) Harvard University Press (Wiley) £19.95| 352 pp. | PB | Jan 2020 £24.95| 328 pp. | PB | Feb 2020 9780674241770 9780674244085 This is a book about the French revo- This book approaches the history of food in lution in taste—about how Parisians Renaissance Italy through sources ranging invented the modern culture of food, from correspondence, literature, and med- changing the social life of the world in ical and dietary treatises to cosmographic the process. theory and iconographic evidence.

Kitchen Literacy How to Feed the World Ann Vileisis Ed. by J. Eise & K. Foster Island Press (Marston) Island Press (Marston)

£21.99| 360 pp. | PB | Apr 2010 £22.99| 256 pp. | PB | May 2018 9781597267175 9781610918848 Where our foods are raised and what hap- By 2050, we will have ten billion mouths pens to them between farm and super- to feed in a world profoundly altered by market shelf have become mysteries. How environmental change. How can we meet did we become so disconnected from this challenge? In How to Feed the World, the sources of our breads, beef, cheeses, a diverse group of experts break down cereal, apples, and countless other foods this crucial question by tackling big issues that nourish us every day? one-by-one.

Eating Culture Finance or Food? Gillian Crowther Ed. by H. Bjørkhaug, P. McMichael, and B. Muirhead University of Toronto Press (NBNi) University of Toronto Press (NBNi) £37.99| 384 pp. | PB | May 2018 £26.99| 320 pp. | PB | Feb 2020 9781487593292 9781487522476 From ingredients and recipes to meals The focus of Finance or Food? is land and menus across time and space, this use in Australia, Canada, and Norway, highly engaging overview illustrates the chosen for their commonalities as well important roles that anthropology and an- as their differences. The contributors thropologists play in understanding food explore political, ecological, and ethical and its key place in the study of culture. debates concerning food production. durnell.co.uk Food and Drinks Backlist

The Art of Fermentation The New Cider Maker’s Sandor Ellix Katz Handbook Claude Jolicoeur Chelsea Green Publishing (GBS) Chelsea Green Publishing (GBS) £30| 528 pp. | HB | June 2012 £35| 352 pp. | HB | Oct 2013 9781603582865 9781603584739 Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times To make the very best cider, you first bestseller, The Art of Fermentation is need a deep understanding of the the most comprehensive guide to processes involved, and the art and do-it-yourself home fermentation ever science behind them. The New Cider published. Maker’s Handbook is here to help.

The Art of Natural Make Like a Viking Cheesemaking Jereme Zimmerman David Asher Chelsea Green Publishing (GBS) Chelsea Green Publishing (GBS) £18.99| 240 pp. | PB | Nov 2015 £27.50| 320 pp. | PB | July 2015 9781603585989 9781603585781 In Make Mead Like a Viking, Jereme In The Art of Natural Cheesemaking, David Zimmerman summons the bryggjemann Asher practices and preaches a tradition- of the ancient Norse to demonstrate al, but increasingly countercultural, way how homebrewing mead—arguably of making cheese—one that is natural the world’s oldest fermented alcoholic and intuitive, grounded in ecological beverage—can be not only uncomplicat- principles and biological science. ed but fun.

The New Wildcrafted The Wildcrafting Brewer Cuisine Pascal Baudar Pascal Baudar Chelsea Green Publishing (GBS) Chelsea Green Publishing (GBS) £22.50| 304 pp. | PB | Mar 2018 £30| 432 pp. | HB | Apr 2016 9781603587181 9781603586061 Baudar reveals both the underlying phi- The New Wildcrafted Cuisine explores the losophy and the practical techniques for flavors of local , combining the making your own delicious concoctions, research and knowledge of plants and from simple wild sodas, to non-grape- landscape that chefs often lack with the based “country wines,” to primitive fascinating and innovative techniques of a herbal beers, , and traditional master food preserver and self-described ethnic ferments like tiswin and kvass. “culinary alchemist.” WINNER OF THE 2020 GOURMAND WORLD COOKBOOK AWARDS Wildcrafted Fermentation Koji Alchemy Pascal Baudar Rich Shih & Jeremy Umansky Chelsea Green Publishing (GBS) Chelsea Green Publishing (GBS)

£25| 304 pp. | PB | May 2020 £27.99| 352 pp. | HB | June 2018 9781603588515 9781603588683

Discover wild sauerkrauts, kimchis, The first book devoted to processes, con- fermented forest brews, seawater brines, cepts, and recipes for fermenting and cul- plant-based cheeses, and more. Pascal turing foods with koji, the microbe behind Baudar invites you on an extraordinary the delicious, umami flavors of soy sauce, culinary journey into the vegan-friendly miso, mirin, and so many of the ingredi- world of lacto-fermented wild foods. ents that underpin Japanese cuisine. durnell.co.uk Food and Drinks Backlist THE EDIBLE SERIES - A BESTSELLER THE EDIBLE SERIES - A BESTSELLER Beer Avocado Gavin D. Smith Jeff Miller Reaktion Books (GBS) Reaktion Books (GBS)

£11.99| 160 pp. | HB | Apr 2014 £11.99| 152 pp. | HB | Apr 2020 9781780232607 9781789142037 After exploring the evolution of Through lively anecdotes, colourful pictures brewing technology, the book travels and delicious recipes, Jeff Miller explores from Mexico to Milwaukee, Beijing, the meteoric rise of the avocado, from its Bruges and beyond, demonstrating co-evolution with the megaherbivores of the the dazzling variety of beer styles and Pleistocene to its acceptance by the Spanish brewing processes to be found around conquistadores in Mexico and its current the world. dominance of food consumers’ imagination.

THE FOODS AND NATIONS SERIES THE FOODS AND NATIONS SERIES Beyond Bratwurst Gifts of the Gods Ursula Heinzelmann A. Dalby & R. Dalby Reaktion Books (GBS) Reaktion Books (GBS)

£25| 384 pp. | HB | Apr 2014 £25| 384 pp. | HB | Nov 2017 9781780232720 9781780238548 Greek food is brimming with thousands Beyond Bratwurst describes who eats of centuries of history, lore and culture. what, how, where and when in Germa- With many superb illustrations, and ny, telling the stories of many German traditional recipes that blend historical specialities such as beer, stollen, rye and modern flavours,Gifts of the Gods bread and lebkuchen, as well as more is a fine account of this rich and ancient surprising German favourites. cuisine.

THE FOODS AND NATIONS SERIES Fat Delicioso Christopher E. Forth María José Sevilla Reaktion Books (GBS) Reaktion Books (GBS)

£25| 352 pp. | HB | Apr 2019 £25| 344 pp. | HB | Oct 2019 9781789140620 9781597267175

From the use of pork fat and olive oil Fat: A Cultural History of the Stuff of Life to the Spanish passion for aubergines offers a historical reflection on how fat and pomegranates, María José Sevilla has been perceived and imagined in the skilfully weaves together the history of West since antiquity. Spanish cuisine.

Food Adulteration and Eating the Empire Food Fraud Troy Bickham Jonathan Rees Reaktion Books (GBS) Reaktion Books (GBS) £20| 288 pp. | HB | Mar 2020 £9.99| 176 pp. | PB | Jan 2020 9781789142075 9781789141948 Bickham unfolds the role that food played Covering comestibles of all kinds from in shaping Britain during the ‘long’ around the globe, Rees describes the dif- eighteenth century (c. 1660–1837), when ferent types of contamination, the role and recipes from around the world peppered a effectiveness of government regulation new generation of popular cookery books, and our willingness to ignore deception and coffee, tea and sugar went from rare if the groceries we purchase are cheap or luxuries to ubiquitous commodities. convenient. durnell.co.uk Food and Drinks Backlist

Cook Making Sense of Mikkel Karstad Food & Wine Christina Fischer Clearview (MDL) Clearview (MDL) £30| 240 pp. | HB | Apr 2015 £20| 240 pp. | HB | Oct 2015 9781908337245 9781908337283 New Nordic Cuisine is about experimenting and presenting exciting An extensive guide to wine, with new ways of combining traditional comprehensive charts showing the foods. It’s clean, elegant, natural and breakdown of wines into groups, which delicious. Mikkel Karstad, consultant glasses to use for which wines, notes on chef and advisor to the NOMA team, minerals, phenols, fats and proteins and takes this inspiration home. finally a selection of superb recipes.

THE FOOD LOVER’S LIBRARY Cooking for Christmas Gone Fishing Josceline Dimbleby Mikkel Karstad Clearview (MDL) Clearview (MDL)

£9.99| 108 pp. | PB | Nov 2015 £30| 248 pp. | HB | Sept 2016 9781908337207 9781908337337 Each Christmas is a performance, which everyone in the family will compare with every other Christmas. In order not to disintegrate completely under In this book, Karstad returns to his the pressure, here is a book that will hunter-gatherer roots to show how give you all the confidence you need to delicious, inexpensive and easy it is to manage the Christmas festivities. cook seafood.

Sensational Chocolate Spice for Life Paul A Young Anjula Devi Clearview (MDL) Clearview (MDL)

£20| 144 pp. | HB | Oct 2016 £25| 192 pp. | HB | Apr 2017 9781908337344 9781908337375 Master Chocolatier Paul A Young has assembled celebrity riends who have contributed to this collection with over In her first book, Anjula Devi has 60 culinary gems transformed into created over 100 dishes which show you mouthwatering recipes for the home how to combine the “secret seven herbs cook. Contributors include Emma and spices” integral to authentic Indian Thompson, Giorgio Locatelli and more. cooking.

Veggie Very Much The Orchard Cook Mirjam Leslie-Pringle Stuart Ovenden Clearview (MDL) Clearview (MDL)

£25| 240 pp. | HB | Apr 2017 £25| 192 pp. | HB | July 2018 9781908337436 9781908337467 Veggie Very Much is the culmination The Orchard Cook contains over 80 of Mirjam Leslie-Pringle’s mission to sweet and savoury recipes. Classics are bring easy vegetarian cooking to urban rediscovered here - fruit pies, tarte tatin, population. Shot entirely on location membrillo - as well as the more unusual - at the Mirjiam’s home in Ibiza, she has oysters with apple mignonette, Georgian created nearly 100 beautiful recipes using sour plum sauce and pear juice-soused the island’s luscious fruit and vegetables. mackerel. durnell.co.uk Food and Drinks Backlist

Turkish Cookery A Beer in the Loire Sally Mustoe Tommy Barnes Saqi Books (Marston) Muswell Press (GBS)

£24.99| 200 pp. | HB | June 2006 £8.99| 234 pp. | PB | June 2019 9780863560729 9781999613563 Featured are classic Turkish recipes for One family’s quest to brew British beer in falafel, kebabs and baklava but there the heart of country – funny, are also wonderful introductions to the endearing and sometimes just plain famous wines, raki and coffee that com- surreal. Featuring colourful characters, a plement these dishes. Plus, fascinating stunning location, and an inspiring collec- insights into how this exquisite cuisine tion of beer recipes, this is an irresistible evolved in the Ottoman Empire. feast of humour and heart.

Ice Cream According to Botanical Baking Østerberg Juliet Sear Cathrine Østerberg David & Charles (GBS) New Heroes & Pioneers (MDL) £16.99| 144 pp. | HB | May 2019 £22| 112 pp. | HB | July 2019 9781446307397 9789187815614 Voted 2nd best Ice Cream book in Learn how to perfect the prettiest ‘Gourmand World Cookbook Awards trend in cake decorating – using edible 2020’. Founder and director of Østerberg flowers and herbs to decorate your Ice Cream, Cathrine Østerberg, wants cakes and bakes – with this impossibly to bring to life the science, the methods beautiful guide from celebrity baker and the creative fun you can have when Juliet Sear. making this cooling treat.

Wine Wars A Odyssey Mike Veseth John Kiger Rowman & Littlefield (NBNi) Rowman & Littlefield (NBNi)

£12.95| 264 pp. | PB | Oct 2012 £34| 264 pp. | HB | June 2013 9780742568204 9781442221901

Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells A Vineyard Odyssey is a fascinating the compelling story of the war between saga of wine—the journey from vine the market trends that are redrawing to bottle—that takes the reader on a the world wine map and the terroirists travelogue of the many hazards that lie who resist them. along the way.

Money, Taste, and Wine Extreme Wine Mike Veseth Mike Veseth Rowman & Littlefield (NBNi) Rowman & Littlefield (NBNi)

£18.95| 208 pp. | HB | Aug 2015 £12.95| 248 pp. | PB | Nov 2015 9781442234635 9781442219236

Like a love triangle, money, taste, and wine are caught in a complicated In Extreme Wine, wine economist and relationship affecting every aspect of best-selling author Mike Veseth circles the wine industry and wine enthusiast the globe searching for the best, worst, experience. Mike Veseth peels back the cheapest, most expensive, and most layers of the money-taste-wine story. over-priced wines. durnell.co.uk Food and Drinks Backlist

The World of Wine and Adventures with Old Food Wines Don Philpott Richard L. Chilton Jr. Rowman & Littlefield (NBNi) Rowman & Littlefield (NBNi)

£85| 484 pp. | HB | Oct 2016 £18.95| 296 pp. | HB | Nov 2017 9781442268036 9781538106136 This comprehensive review of wine and Richard Chilton provides detailed infor- food offers the information needed so that mation about buying and storing wine, people will feel empowered and ready to how to read a wine list, the role of the experiment with their wine selections and , wine fraud, how wine is really then be able to pair them with the right made, and how weather patterns can foods for a memorable taste experience. influence the quality of a .

Brew Your Business Coffee Karen McGrath et al. Robert W. Thurston Rowman & Littlefield (NBNi) Rowman & Littlefield (NBNi)

£26| 144 pp. | HB | Jan 2018 £22.95| 200 pp. | HB | Dec 2018 9781442266827 9781538108086 This engaging guide traces the history, cultivation, and culture of coffee, as well as Whether you are new to craft beer or the major factors influencing the industry have been in the industry for a while, today. Thurston provides a readable, concise you will find in these pages a go-to overview of coffee from the time the seeds of guide to many topics of importance to the coffee fruit are planted to the latest ideas all brewers, drinkers, and enthusiasts. in roasting and making beverages.

Pepper Adventures on the Joe Barth Wine Trail Cynthia Howson & Pierre Ly Rowman & Littlefield (NBNi) Rowman & Littlefield (NBNi) £22.95| 176 pp. | HB | Apr 2019 £25| 210 pp. | HB | Feb 2020 9781442273924 9781538133521 J.E. Barth recounts the fascinating history Cynthia Howson and Pierre Ly provide of pepper from ancient times through the a knowledgeable and exuberant explo- present and traces the challenges at each ration of how Chinese wine went from step of the pepper supply chain as it make being ignored and ridiculed to earning its way from the growers to the kitchens gold medals and praise by famous and dining tables around the world. critics in less than a decade. The Meal Series

9780759121638 9780759121805 9781442229426 £39 | HB | July 2013 £39 | HB | Nov 2013 £32 | HB | July 2014

9781442227538 9780810895324 9781442276970 £36 | HB | Aug 2014 £21.95 | PB | Oct 2017 £29 | HB | Apr 2019

9781442271012 £29 | HB | Apr 2019