Four colour throughout Territory: World English language rights
arc 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 held 3 stars in the Michelin guide for 50 years. He has also worked alongside Paul Bocuse, and Jean and Pierre Troisgros.
According to the Michelin Guide ‘The Auberge de l'Ill is much more than just a restaurant. It 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
placid river flowing under the willows past the 18
elegance of the plated recipes but the beauty
TPREVIOUSLY ANNOUNCED
YANN 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.
ADELICATE PASTRY
60 Recipes for Step-by-Step Learning NINA MÉTAYER
ISBN: 978-1-911714-44-6 | £30.00/$49.95
Hardback | 224 pages | 285 x 220mm
Four colour throughout Territory: World English language rights
ward-winning pastry chef Nina Métayer puts her artistry and refined gourmet palate to work to create exceptional desserts infused with emotion, authenticity, and pleasure. With 60 recipes, from the straightforward to the complex, this comprehensive step-by-step guide explores the inspiring world of Métayer’s confectionary creations.
Creativity and a desire to share are central to all of Nina’s activities. After graduating from the Ferrandi School Paris, she started her career at the hotel Le Meurice under the direction of Yannick Alleno before moving to Jean-François Piège’s Le Grand Restaurant. In 2019, Métayer began offering consultancy services and masterclasses based on her experience in luxury hotels, Michelin-starred restaurants and boutique pâtisseries. Named Pastry Chef of the Year 2017 by the Gault & Millau guide, Métayer has since been named World’s Best Pastry Chef two years in a row. She currently runs the online pâtisserie boutique Délicatesserie, offering her
pastries for pick-up and delivery in Paris, and makes educational videos for her more than 500,000 Instagram followers.
With recipes for everything from fruit crumbles and classic croissants to chocolate bonbons and sculptural sweets, the majority of the recipes in Delicate Pastry come with high-quality step-by-step photographs to help you succeed in your pastry journey. Originally published in French, this English edition brings Nina Métayer’s work to a new batch of aspiring pastry artists.
WGREEN PROTEIN
75 ingenious vegan recipes with the extra protein kick
REBEKKA TRUNZ
ISBN: 978-1-911714-45-3 | £16.95/$29.95
Hardback | 128 pages | 240 x 170mm
Four colour throughout Territory: World English language rights
hether for health reasons, concern for animals or care for the environment –there are many arguments in favour of a plantbased diet. But can our protein requirements really be met through plant-based foods alone? This is a question that almost everyone encounters when choosing a fully plant-based lifestyle, often followed by an answer that is surprising.
If we take a look at the plant kingdom, it is teeming with small powerhouses. They not only provide high-quality protein, but also a wealth of other vital nutrients.
With over 75 vegan recipes and gorgeous full-colour photographs, Green Protein reaches for natural plant protein sources like nuts, seeds, and legumes to pack each recipe with extra protein, no animal products needed. The book takes you through every meal, from breakfast
pancakes and oats to versatile salads, bowls, and mains from all over the world, ending with healthier sweets and homemade dips, toppings, and condiments. The recipes combine easy-tofind ingredients with quick preparation to create delicious and diverse options, whether you’re vegan or just looking for some new ideas. Green Protein also includes extensive background information on ‘green’ protein and a practical protein table for easy referencing.
When she was prompted to think more deeply about her diet, Rebekka Trunz began experimenting with more plant-based foods, eventually creating what she defines as a 99.9% vegan diet. She has run her food blog Kichererb. se (Chickpea, in English) since 2016, combining her experience as a designer with her passion for varied and colourful foods. Green Protein is her first book.
AARABELLA BOXER’S GARDEN COOKBOOK
ISBN: 978-1-911714-42-2 | £16.95/$29.95
Hardback | 343 pages | 198 x 129mm
Four colour throughout Territory: World rights
rabella Boxer is a legend in the food world, having written 12 cookbooks, spent 19 years as the food columnist at Vogue, and served as both a founding member and previous vice-president of the Guild of Food Writers. Born in Scotland to the 18th Earl of Moray, Boxer first became interested in food after a trip to Maine with her American mother piqued her interest through corn chowder and strawberry ice cream.
In 2025, she was given a Lifetime Achievement Award at the Guild of Food Writers Awards. She has also won the Glenfiddich Special Award, the Andre Simon Award, and the Glenfiddich Cookery Writer of the Year Award twice. Her first cookbook, First Slice your Cookbook, was revolutionary, with colour-coded pages that were literally sliced in thirds, allowing the reader to flip through and create their ideal menu of a starter, main, and pudding.
Arabella Boxer’s Garden Cookbook, first published in 1974, focuses on vegetables, with chapters including everything from soups and soufflés to stuffed vegetables, mousses,
and sauces. She writes in her introduction: ‛[Vegetables] make such beautiful material with which to work, whether gathered from one’s own garden, or selected with care from the shops… There is also the pleasure of choosing vegetables, seeing each week what has newly come into season.’ With handy reference materials including vegetable and herb encyclopaedias, a page of metric equivalents, and suggested menus, Arabella Boxer’s Garden Cookbook gives the home cook everything they need to get started making excellent vegetablebased dishes.
By the same author:
RROTIS AND NAANS OF INDIA
With Accompaniments
PUROBI BABBAR
ISBN: 978-1-911714-43-9 | £18.99/$32.95
Hardback | 192 pages | 240 x 170mm
Four colour throughout Territory: World rights
otis and Naans of India is a new edition of a long out-of-print and much-soughtafter classic cookbook, originally published in Bombay in 1988. Purobi Babbar has written and published articles on food, nutrition, health, and fitness for many leading Indian newspapers and magazines, though food has always been her favourite subject. Babbar worked for a number of years as a flight attendant, gaining the opportunity to travel widely and study many different cultures and food habits. The recipes in Rotis and Naans of India are a result of her observations and her natural flair for cooking.
Completely redesigned with full-colour photography, Rotis and Naans of India includes 95 recipes for regional rotis, naans,
and other breads from across India, along with a selection of complementary chutneys, pickles, and vegetarian dishes. You’ll also find recipes for refreshing beverages like thandail, an almond and sunflower seed milk flavoured with peppercorns and rosewater, and di chach, an iced buttermilk drink infused with ginger, red chillies, mustard seed, and mint. Together with a glossary of ingredients and cooking terms, this collection of recipes emphasizes the diversity of Indian cuisine in an unparalleled reference book.
‘This book is rarely seen in the US, which is a shame because it is an impressive resource and very worthwhile.’
Laura Jackson, Kitchen Arts & Letters, New York
WVEGAN RECIPES FROM GREECE
ANNA PLUMBAUM
ISBN: 978-1-911714-46-0 | £18.99/$32.95
Hardback | 192 pages | 240 x 170mm
Four colour throughout
Territory: World English language rights
hat comes to mind when you think of Greece? Perhaps a holiday far removed from the hustle and bustle – listening to the sound of the sea in a cosy taverna by the harbour? Or maybe the aromatic scent of thyme and oregano on walks through mountainous landscapes and olive groves?
And just as diverse as its regions is Greek cuisine. Because beyond classics such as tzatziki, moussaka and gyros, there are plenty of other exciting dishes waiting to be discovered. Of course, Greece is proud of its fresh fish but alongside this there is also a colourful range of plant-based delicacies. During periods of fasting, people try to eat largely vegan or vegetarian, and beyond that, vegan dishes based on pulses are always popular. These include the creamy yellow split pea dip fava, baked giant beans (gigantes) or the delicious chickpea soup revithosoupa
Simple, aromatic and seasonal dishes combined with a generous helping of relaxed sociability is what Greek cuisine is all about.
So gather your friends and family and serve several small dishes in a homely setting to celebrate its variety. In this spirit enjoy browsing through the recipes and let yourself be surprised by a traditional and modern Greek cuisine – plantbased, colourful and healthy.
Anna Plumbaum is a recipe developer, author, and photographer with a focus on vegan and vegetarian cuisine. She has travelled to many places across Southeast Asia and Europe where she has learned about different world cuisines.
With full-colour photography throughout, Vegan Recipes from Greece is the perfect cookbook for those looking to introduce more plant-based Mediterranean dishes into their diet, whether you’re vegan or not!
JIRELAND
The Finest Recipes from a Country Rich in Tradition JOSEPH DOVERMAN
ISBN: 978-1-911714-47-7 | £25.00/$39.95
Hardback | 192 pages | 270 x 210mm
Four colour throughout
Territory: World English language rights
oin Tipperary born and raised chef Joseph Doverman on a journey to the heart of Irish cuisine. His book invites you to discover Irish cuisine as it truly is: generous, sincere and deeply rooted in the land. More than a collection of recipes, it is a celebration of a culture shaped by resilience, tradition and a profound respect for produce.
From hearty breakfasts and comforting stews to the ritual of the Sunday roast, Irish cooking reflects a way of life guided by seasonality, craftsmanship and the bond between land, sea and table. Every ingredient tells a story — of small family farms, misty coastal waters, fertile kitchen gardens and generations of artisans dedicated to quality.
Through simple yet refined recipes, this book captures the quiet excellence that defines Ireland’s food heritage. It honours the farmers who raise grass-fed cattle on lush
pastures, the fishmongers whose knowledge spans generations, and the home cooks who transform honest ingredients into moments of warmth and connection.
Both timeless and contemporary, Irish gastronomy today stands proudly on the European culinary stage, celebrated for the purity of its flavours and the authenticity of its identity.
These pages open the door to welcoming kitchens, lively pubs and breath-taking landscapes — to an Ireland where food is not merely sustenance, but memory, emotion and shared pleasure.
A heartfelt tribute to a cuisine of soul and terroir.
Joseph Doverman now lives and works in France where he represents Bord Bia — the Irish Food Board responsible for promoting Irish food, drink and tourism.
DBACK IN STOCK
LE CORDON BLEU CHOCOLATE BIBLE
165 Recipes from the Famous French Culinary School
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.
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
OTHER LE CORDON BLEU TITLES
LE CORDON BLEU PASTRY SCHOOL
100 step-by-step recipes explained by the Chefs of the famous French culinary school
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
Summer Cooking
ELIZABETH DAVID
234 pages | 198 x 129mm
ISBN: 978-1-908117-04-5
£12.00 | hb
An Omelette and a Glass of Wine
ELIZABETH DAVID
320 pages | 198 x 129mm
ISBN: 978-1-906502-35-5
£14.99 | hb
South Wind Through the Kitchen
ELIZABETH DAVID
400 pages | 198 x 129mm
ISBN: 978-1-906502-90-4
£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
Italian Food
ELIZABETH DAVID
404 pages | 198 x 129mm
ISBN: 978-1-911621-29-4
£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
A Book of Mediterranean Food
ELIZABETH DAVID
240 pages | 198 x 129mm
Line drawings
ISBN: 978-1-911714-20-0
£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
Good things
JANE GRIGSON
384 pages | 198 x 129mm
Line drawings
ISBN: 978-1-911714-29-3
£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
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
ISBN: 978-1-898697-98-5
£8.99 | pb
The Basic Basics Home Freezing Handbook
CAROL BOWEN
160 pages | 234 x 153mm
ISBN: 978-1-898697-62-6
£8.99 | 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 Combination & Microwave Handbook
CAROL BOWEN
160 pages | 234 x 153mm
ISBN: 978-1-909808-07-2
£9.99 | pb
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 Aga Handbook
CAROL BOWEN BALL
192 pages | 234 x 153mm
ISBN: 978-1-911621-14-0
£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
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 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
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 Cakes
CAROLINE FIBAEK
160 pages | 240 x 170mm
Four colour throughout ISBN: 978-1-909808-16-4
£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
Buddha Bowls
For Vegans, Vegetarians & Pescatarians
TANJA DUSY
126 pages | 240 x 170 mm
Four-colour throughout
ISBN: 978-1-911714-31-6
£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
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
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
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 Recipes from India
NATASHA & YASMINE
TOURABI
224pp | 263 x 216 mm
Four colour throughout ISBN: 978-1-911714-32-3
£25.00 | hb
Veganissimo ANGÉLIQUE ROUSSEL
108 pages | 240 x 170mm
Four colour throughout ISBN: 978-1-911621-40-9
£14.99 | hb
Vegan Pasta CLÉMENCE CATZ
144 pages | 240 x 170mm
Colour photography throughout ISBN: 978-1-911667-24-7
£16.99 | hb
Aquafaba
SÉBASTIEN KARDINAL AND LAURA VEGANPOWER
72 pages | 240 x 170mm
Four colour throughout ISBN: 978-1-911621-15-7
£12.99 | hb
Vegan Camper Van Cooking
ANINA GEPP
184 pages | 240 x 170mm
Four colour throughout ISBN: 978-1-911667-85-8
£20.00 | hb
World Vegan ALICE PAGÈS
232 pages | 240 x 170mm
Four colour throughout ISBN: 978-1-911667-92-6
£25.00 | hb
The Greens Cookbook DEBORAH MADISON
416 pages | 234 x 189mm
Two colour throughout ISBN: 978-1-911667-48-3
£25.00 | hb
SPECIAL DIETS, VEGETARIAN AND VEGAN
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
Greens & Grains
Plant based recipes featuring grains, seeds & vegetables
ANNE-KATRIN WEBER
200 pages | 260 x 195mm
Four colour throughout ISBN: 978-1-911714-30-9
£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
Veggie Fast Food
CLARISSA & FLORIAN SEHN
192 pages | 235 x 165mm
Four colour throughout ISBN: 978-1-910690-18-5
£12.99 | pb
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
Homemade Vegan Cheese, Yoghurt and Milk
YVONNE HÖLZL-SINGH
144 pp | 240 x 170 mm
Full colour throughout
ISBN: 978-1-911714-21-7
£14.99 | pb
Macarons
PIERRE HERMÉ
208 pages | 270 x 210mm
Four colour throughout ISBN: 978-1-908117-23-6
£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
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
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
Arzak + Arzak
JUAN MARI & ELENA ARZAK
260 pages | 280 x 220mm
Four colour throughout ISBN: 978-1-911621-86-7
£30.00 | hb
El Celler de Can Roca
Redux Edition
JOAN, JOSEP AND JORDI ROCA
480 pages | 250 x 175mm
Four colour throughout ISBN: 978-1-910690-29-1
£30.00 | hb
Akelaŕe
PEDRO SUBIJANA
240 pages | 260 x 260mm
Four colour throughout ISBN: 978-1-910690-45-1
£30.00 | hb
Etxebarri
JUAN PABLO CARDENAL & JON SARABIA
356 pages | 280 x 220mm
Four colour throughout ISBN: 978-1-911621-21-8
£30.00 | hb
Casa Cacao
JORDI ROCA & IGNACIO MEDINA
288 pages | 250 x 210mm
Four colour throughout
ISBN: 978-1-911621-39-3
£35.00 | hb
WORLD CUISINE
Catalan Cuisine
COLMAN ANDREWS
352 pages | 234 x 156mm
ISBN: 978-1-898697-76-3
£14.99 | pb
Cook with Joan Roca JOAN ROCA
384 pages | 255 x 190mm
Four colour throughout ISBN: 978-1-911667-41-4
£35.00 | hb
The Legendary Cuisine of Persia
MARGARET SHAIDA
304 pages | 240 x 170mm
Four colour throughout ISBN: 978-1-910690-36-9
£25.00 | 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
The Dal Cookbook KRISHNA DUTTA
144 pages | 240 x 170mm
Four colour throughout ISBN: 978-1-909166-05-9
£16.99 | 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
Simple French Food
RICHARD OLNEY
352 pages | 198 x 129mm
ISBN: 978-1-904010-28-9
£14.99 | hb
European Peasant Cookery
ELISABETH LUARD
544 pages | 240 x 170mm
ISBN: 978-1-911667-38-4
£25.00 | 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
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
Middle Eastern Cookery
ARTO DER HAROUTUNIAN
384 pages | 240 x 170mm
Two colour throughout ISBN: 978-1-911714-06-4
£20.00 | 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
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
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 Pastry School
LE CORDON BLEU
521 pages | 263 x 216mm
Four colour throughout
ISBN: 978-1-911621-20-1
£35.00 | 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
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
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
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
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
Vegetarianism
A History
COLIN SPENCER
400 pages | 234 x 156mm
ISBN: 978-1-910690-21-5
£15.00 | pb
Bread & Oil
A Celebration of Majorcan Culture TOMÁS GRAVES
240 pages | 198 x 129mm
ISBN: 978-1-909166-16-5
£12.99 | pb
Your Brick Oven RUSSELL JEAVONS
96 pages | 230 x 169mm
Two colour throughout ISBN: 978-1-911714-15-6
£12.99 | pb
Knead to Know…More
Your Microbakery Handbook
CHRIS YOUNG & BAKERS OF THE REAL BREAD CAMPAIGN
256 pages |240 x 170mm
Two colour throughout ISBN: 978-1-911714-18-7
£20.00 | pb
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
B
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
Buddha Bowls
TANJA DUSY
978-1-911714-31-6 | £14.99 | 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 E
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
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 F
The Fish Store
LINDSEY BAREHAM
978-1-909166-08-0 | £14.99 | pb
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 G
The Game Cook
NORMAN TEBBIT
978-1-910690-44-4 | £14.99 | hb
Good things
JANE GRIGSON
978-1-911714-29-3 | £14.99 | hb
Greens & Beans
ANNE-KATRIN WEBER
978-1-911714-19-4 | £25.00 | hb
Greens & Grains
ANNE-KATRIN WEBER
978-1-911714-30-9 | £25.00 | hb
The Greens Cookbook
DEBORAH MADISON
978-1-911667-48-3 | £25.00 | hb
H
Herbs, Spices & Flavourings
TOM STOBART
978-1-910690-49-9 | £14.99 | hb
Homemade Vegan Cheese, Yoghurt and Milk
YVONNE HÖLZL-SINGH
978-1-911714-21-7 | £14.99 | pb I
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
K
Knead to Know…More
CHRIS YOUNG & BAKERS OF THE REAL BREAD CAMPAIGN
978-1-911714-18-7 | £20.00 | pb
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 R
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
