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GRUB STREET
Food & Wine
2015/2016
APRIL 2015
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EDIBLE WILD
PLANTS & HERBS
A Compendium of Recipes and Remedies
Pamela Michael
Paintings by Christabel King
NOW IN PAPERBACK
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.
CONTENTS
NEW BOOKS
ILLUSTRATED BESTSELLING BACKLIST
ORDERING AND WEB SITE INFORMATION
1
15
32
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
To sign up for our new email newsletter, contact post@grubstreet.co.uk
3
APRIL 2015
MAY 2015
ENGLISH
PUDDINGS
a turkish
cookbook
Sweet and Savoury
Arto der Haroutunian
mary norwak
NEW EDITION
ISBN 978-1-909166-23-3
£14.99 hardback
320 pages,198 x 129mm
Line drawings
Such has been the popularity of this classic book As well as a wonderful collection of recipes which
over its thirty-year history that we are issuing a spans trifles, syllabubs, fools, fritters, dumplings,
newly designed hardback edition.
pies and tarts, Mary Norwak also gives us a
fascinating insight into the history of all these
There can be few kitchens without at least one now popular dishes.
fruit-stained Mary Norwak book on their shelves
and thanks to so many of today’s celebrity chefs Mary Norwak, who died in October 2010,
featuring classic dishes on their signature menus, was a food writer for many years, and wrote
we are all rediscovering the delights of our native more than 100 cookery books as well as one
puddings; both sweet and savoury. Steak and on kitchen antiques. She contributed to many
Kidney Pudding, Summer Pudding and Bread national newspapers and magazines including
and Butter Pudding are all now appearing in the The Times, The Guardian, Good Housekeeping and
smartest restaurants – and rightly so. The culinary House and Garden. She was cookery editor of the
pendulum is swinging back to a style of eating Daily Express, and of Farmer’s Weekly, and on the
consisting of simple, unfussy plates of delicious latter began to develop her great interest in
slow-cooked meats and gently stewed seasonal regional and traditional food, and in the social
fruits, many of which virtually cook themselves, history of cooking and eating.
allowing us to eat well without expensive,
imported ingredients.
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.
‘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
Other books
by Arto der
Haroutunian
published by
Grub Street:
‘A great pudding tome.’ Tom Parker Bowles
4
ISBN 978-1-909808-24-9
£15.00 hardback
160 pages, 240 x 170mm
Two colour throughout
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
MAY 2015
JUNE 2015
THE BEST OF
JANE GRIGSON
The Enjoyment of Food
Introduction by
Elizabeth David
BEST SALADS
EVER
Recipes for sensational salads all year long
Sonja Bock &
Tina Scheftelowitz
NEW EDITION
ISBN 978-1-909808-28-7
£20.00 hardback
360 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.
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.
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
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.
Other books by Jane Grigson
published by Grub Street:
6
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.
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
7
JUNE 2015
JULY 2015
VEGETARIAN
COOKING
STEP BY STEP
Lena Tritto
ISBN 978-1-910690-03-1
£14.99 paperback with flaps
224 pages, 240 x 195mm
Full 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.
8
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 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.
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.
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
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.
VITALLY
VEGETARIAN
Tina Scheftelowitz &
Christine Bille Nielsen
ISBN 978-1-910690-04-8
£14.99 paperback
236 pages, 250 x 246mm
Full 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 bestselling 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.
9
JULY 2015
AUGUST 2015
MARGUERITE PATTEN’S
CENTURY OF
BRITISH COOKING
Marguerite Patten
SPECIAL CENTENARY EDITION
ISBN 978-1-910690-05-5
£20.00 hardback
336 pages, 240 x 185mm
Full 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.
‘If you only buy one cookery book this year it has to be
Marguerite Patten’s Century of British Cooking.’
Women
‘Elegantly presented… for those who enjoy a taste for nostalgia
or love curious culinary snippets.’
The Independent
Other books by
Marguerite Patten
published by
Grub Street:
10
CAKES REGIONAL
& TRADITIONAL
Julie Duff
REVISED AND UPDATED EDITION
ISBN 978-1-910690-06-2
£15.00 paperback
288 pages, 246 x 185mm
Full 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
inevitable that one day I would derive pleasure
from baking cakes.’
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.
SHORLISTED FOR THE
2004 GLENFIDDICH BOOK OF THE YEAR
‘…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
11
SEPTEMBER 2015
SEPTEMBER 2015
VEGAN BIBLE
ARZAK SECRETS
Marie Laforêt
Juan Mari Arzak
ISBN 978-1-910690-08-6
£30.00 hardback
278 pages, 280 x 220 mm
Full colour throughout
ISBN 978-1-910690-07-9
£25.00 hardback
324 pages, 260 x 190 mm
Full 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
Other vegan books
published by Grub Street:
12
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.
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:
13
SEPTEMBER 2015
OCTOBER 2015
COOK’S
ENCYCLOPAEDIA
Tom Stobart
SELECTED AS ONE OF THE GREATEST COOKBOOKS
OF ALL TIME BY WAITROSE FOOD ILLUSTRATED
ISBN 978-1-910690-09-3
£14.99 paperback
464 pages, 246 x 175 mm
Two 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.
‘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 that
it affords them as much pleasure as instruction.’
Alan Davidson, author of The Oxford Companion to Food
14
The Book of
Latin American
Cooking
Elisabeth Lambert Ortiz
NEW FULL COLOUR EDITION
ISBN 978-1-910690-10-9
£25.00 hardback
240 pages, 246 x 189 mm
Full colour throughout
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.
‘One of the five most knowledgeable and digestible cookbooks…’
Time Magazine
15
OCTOBER 2015
Deliciously
Wheat, Gluten
& Dairy Free
recent reprints
Antoinette Savill
ISBN 978-1-910690-11-6
£14.99 paperback
224 pages, 240 x 170 mm
Full 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.
30/6/09
11:53
Page 1
Jody Vassallo trained as a
home economist and has been
working as a recipe writer
and food stylist for the past
15 years. She has collaborated
with many leading Australian
food writers, such as Bill Granger. Her work has
been published both nationally and internationally
in The New York Times, Sainsbury’s Magazine,
Vogue Entertaining, Good Living, Gourmet
Traveller and donna hay magazine.
For the first four years of her career Jody worked
with Donna Hay, assisting her in recipe writing,
styling and demonstrating. Jody then became food
editor and then food director at Murdoch Books
where she managed the production of all marie
claire, and Le Cordon Bleu cookbooks and
Bill Granger’s Sydney Food. During this time
she also wrote seven very successful marie claire
style cookbooks.
One hundred sensational
wheat- and gluten-free
recipes for everyday meals
and special occasions
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 become
a trademark of her work. She has her own web
site www.jodyvassallo.com
Also from Grub Street
The Everyday Wheat-Free and Gluten-Free Cookbook
Michelle Berriedale-Johnson
978-1-898697-90-9
The Everyday Diabetic Cookbook
Stella Bowling
Published with Diabetes UK
978-1-898697-251
The Basic Basics Diabetes Cookbook
Jane Frank
978-1-906502-43-0
The Everyday Dairy-Free Cookbook
Miller Roger and Emily White
978-1-902304-73-1
Eat Smart Eat Raw
Kate Wood
978-1-904010-12-8
For a complete catalogue of cookery books contact
Grub Street, 4 Rainham Close, London SW11 6SS
Tel 020 7924 3966 or email food@grubstreet.co.uk
www.grubstreet.co.uk
www.grubstreet.co.uk
jody vassallo
16
Antoinette Savill is a Glenfiddich awardwinning 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.
GrubStreet_gluten:Layout 1
the big diabetes cookbook
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.
wheat &
gluten free
the big
cookbook
jody vassallo
baking recipes
Around one in 100 people in the UK ar
estimated to have coeliac disease, a m
diagnosed, life-long condition that resu
permanent intolerance to gluten. Howe
those with the skin condition known as
dermatitis herpetiformis also need to e
gluten-free foods, as do those people w
have an allergic reaction to wheat, thou
wheat intolerance is quite rare, typically
occurring in children, and may just be a
temporary problem. Associated sympto
wheat intolerance may include eczema
other skin irritations.
Gluten is the protein that is found in a n
of grains including wheat, barley and ry
some people with coeliac disease are a
sensitive to oats. The only way people
these diseases can control the sympto
by cutting gluten out of their diet perma
Although this may at first seem drastic
still a wealth of wonderful food to be en
The biggest lifestyle change involves ta
care when buying processed foods (ev
slightest trace of gluten can make som
with coeliac disease ill) so the best wa
ensure that you have eliminated gluten
prepare food yourself from natural ingre
which you can do if you follow Jody Vas
delicious, inspiring collection of over
100 recipes in The Big Wheat & Glute
Cookbook.
Jody has spent her career creating and
recipes with some of the most success
cookery writers today, such as Bill Gra
and Donna Hay, so you can be sure tha
own recipes will be just as modern and
tempting. She has developed great-tas
gluten-free recipes not only for everyda
staples such as bread and pastry but fo
Christmas celebrations and parties too
So going on a gluten-free diet doesn’t
be boring and limited when you have d
such as chicken pesto wraps, carrot &
muffins or pizza melts to look forward t
dianne boyle
ISBN: 978-1-904943-67-9
17
CURRENTLY AVAILABLE
BESTSELLING BACKLIST
THE
ELIZABETH
DAVID
Elizabeth David Classics
Elizabeth David
Mediterranean Food,
French Country Cooking,
Summer Cooking
HARDBACK COLLECTION
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 connection 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.
‘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
18
French Provincial
Cooking
Elizabeth David
672 pages
198 x 129mm
ISBN 978-1-902304-27-4
£16.99 • hb
English Bread and
Yeast Cookery
Elizabeth David
528 pages • 198 x 129mm
line drawings
ISBN 978-1-904943-71-6
£14.99 • hb
Spices, Salt &
Aromatics in the English Kitchen
Elizabeth David
624 pages
198 x 129mm
ISBN 978-1-906502-87-4
£14.99 • hb
French Country
Cooking
e
280 pages
198 x 129mm
ISBN 978-1-902304-66-3
£12.99 • hb
Summer Cooking
Elizabeth David
Elizabeth David
208 pages • 198 x 129mm
line drawings
ISBN 978-1-908117-05-2
£12.00 • hb
234 pages
198 x 129mm
ISBN 978-1-908117-04-5
£12.00 • hb
An Omelette and a
Glass of Wine
South Wind Through
the Kitchen
Elizabeth David
The Best of
Elizabeth David
e
320 pages
198 x 129mm
ISBN 978-1-906502-35-5
£14.99 • hb
e
400 pages
198 x 129mm
ISBN 978-1-906502-90-4
£14.99 • hb
19
BESTSELLING BACKLIST
The Mushroom Feast
Jane Grigson
BESTSELLING BACKLIST
Charcuterie
and French
Pork Cookery
Jane Grigson
e
e
348 pages
198 x 129mm
line drawings
ISBN 978-1-904943-89-1
£12.99 • hb
320 pages
198 x 129mm
line drawings
ISBN 978-1-902304-88-5
£14.99 • hb
The Perfect
Pickle Book
The Basic Basics
How To Cook From A-Z
David Mabey & David Collison
Janet Macdonald
e
e
160 pages • 234 x 156mm
ISBN 978-1-904943-72-3
£8.99 • pb
The Basic Basics
Home Freezing
Handbook
The Basic Basics
Jams, Preserves and
Chutneys Handbook
Carol Bowen
Marguerite Patten
e
e
Good Things
particular delights
Jane Grigson
Cooking for all the senses
Nathalie Hambro
e
Picnics
and other
outdoor feasts
Claudia Roden
336 pages
210 x 135mm
line drawings
ISBN 978-1-908117-44-1
£14.99 • hb
20
160 pages • 234 x 153mm
ISBN 978-1-898697-62-6
£7.99 • pb • line illustrations
192 pages • 234 x 153mm
ISBN 978-1-902304-72-4
£7.99 • pb
The Basic Basics
Baking Handbook
The Basic Basics
Soups Handbook
Marguerite Patten
Marguerite Patten
e
e
326 pages
198 x 129mm
ISBN 978-1-904943-87-7
£14.99 • hb
160 pages • 234 x 153mm
ISBN 978-1-898697-98-5
line illustrations • £7.99 • pb
208 pages
198 x 129mm
Two colour throughout
ISBN 978-1-908117-39-7
£12.99 • hb
160 pages • 234 x 153mm
ISBN 978-1-904010-11-1
line illustrations • £7.99 • pb
The Basic Basics
Aga Handbook
The Basic Basics
Diabetes Cookbook
Carol Bowen
Jane Frank
Round the World
in Eighty Dishes
Lesley Blanch
e
200 pages
198 x 129mm
line drawings by the author
ISBN 978-1-908117-18-2
£14.00 • hb
208 pages • 234 x 153mm
ISBN 978-1-904010-19-7
£8.99 • pb
e
192 pages • 234 x 153mm
ISBN 978-1-904943-24-2
£7.99 • pb
The Basic Basics
combination &
Microwave Handbook
Carol Bowen
192 pages • 234 x 156mm
ISBN 978-1-906502-43-0
£8.99 • pb
The Basic Basics
Pressure Cooker
Cookbook
Marguerite Patten
e
160 pages • 234 x 156mm • line drawings
ISBN 978-1-909808-07-2 • £8.99 • pb
160 pages • 234 x 153mm
ISBN 978-1-906502-62-1 • £8.99 • pb
21
BESTSELLING BACKLIST
BESTSELLING BACKLIST
The Everyday
Wheat-Free and
Gluten-Free Cookbook
The Everyday Diabetic
Cookbook
Stella Bowling
Published with Diabetes UK
Michelle Berriedale-Johnson
224 pages • 248 x 175mm
ISBN 978-1-898697-90-9
12pp of colour • £10.99 • pb
Vegan with a
Vengeance
Isa Chandra
Moskowitz
224 pages • 248 x 175mm
ISBN 978-1-898697-25-1
12pp of colour • £10.99 • pb
The Everyday
Dairy-Free Cookbook
272 pages • 240 x 170mm
two colour throughout
ISBN 978-1-904943-66-2
£9.99 • pb
Cooking Gluten,
Wheat and Dairy Free
Miller Rogers & Emily White
200 recipes for coeliacs, wheat,
dairy and lactose intolerants
Michelle Berriedale-Johnson
e
224 pages • 248 x 175mm
ISBN 978-1-902304-73-1
12pp of colour • £12.99 • pb
The Big Wheat and
Gluten Free Cookbook
Antoinette Savill
Jody Vassallo
128 pages • 297x 230mm
ISBN 978-1-904943-67-9
full colour throughout • £12.99 • pb with flaps
Diabetic Cooking for
One and Two
Diabetes Recipes from
Around the World
Michelle Berriedale-Johnson
Jane Frank
128 pages • 210 x 220mm
ISBN 978-1-906502-06-5
full colour throughout • £12.99 • pb with flaps
Raw Living
Kate Magic
e
22
160 pages • 240 x 170mm
ISBN 978-1-904943-74-7
two colour throughout • £10.99 • pb
224 pages • 240 x 170mm
two colour throughout
ISBN 978-1-906502-07-2
£9.99 • pb
Lisa Fabry
Plus toppings, sides, buns
& more
Lukas Volger
144 pages • 210 x 135mm
full colour throughout
ISBN 978-1-908117-29-8
£12.99 • pb
Extraordinary
vegetarian cuisine
180 pages • 210 x 175mm
full colour throughout
ISBN 978-1-908117-19-9
£9.99 • pb
raw snacks
Caroline Fibaek
Deborah Madison
416 pages • 236 x 189mm
two colour throughout
ISBN 978-1-906502-58-4
£12.99 • pb with flaps
e
192 pages • 240 x 170mm
ISBN 978-1-908117-20-5
full colour throughout • £14.99 • pb
Tanya Barnard
& Sarah Kramer
veggie burgers
every which way
The Green’s Cookbook
224 pages • 240 x 170mm
ISBN: 978-1-906502-50-8
full colour throughout • £14.99 • pb
Irresistible recipes for
an animal-free diet
Divine Vegan
Desserts
216 pages • 240 x 170mm
ISBN 978-1-906502-92-8
full colour throughout • £14.99 • pb
Learn to Cook Wheat,
Gluten and Dairy Free
How it all Vegan!
EAT SMART EAT RAW
Kate Magic
e
160 pages • 240 x 170mm
full colour throughout
ISBN 978-1-909166-06-6
£14.99 • pb
160 pages • 240 x 170mm
full colour throughout
ISBN 978-1-909808-05-8
£12.99 • pb
raw cakes
Caroline Fibaek
160 pages • 240 x 170mm
full colour throughout
ISBN 978-1-909808-16-4
£12.99 • pb
23
BESTSELLING BACKLIST
Classic Vegetarian
Cookery
Over 250 Recipes from
around the World
BESTSELLING BACKLIST
Vegetarian Dishes
from the
Middle East
Arto der Haroutunian
Arto der Haroutunian
e
288 pages
240 x 170mm
two colour throughout
ISBN 978-1-908117-01-4
£14.99 • hb
e
288 pages
240 x 170mm
two colour throughout
ISBN 978-1-902304-81-6
£14.99 • hb
Vegetables Italian Style
Sensational seasonal
vegetarian recipes
Catherine Mason
e
Sprouts and
Sprouting
Over 100 Sweet & Savoury
Seasonal Recipes
Lindsey Bareham
e
Vegetable Heaven
320 pages
244 x 192mm
two colour throughout
ISBN 978-1-906502-78-2
£12.99 • pb
The Big Red Book
of Tomatoes
Janet MacDonald
Verdura
Viana La Place
Pumpkins and
Squashes
224 pages
234 x 189mm
four colour illustrations throughout
ISBN 978-1-904943-53-2
£12.99 • pb
The dal cookbook
Krishna Dutta
The Complete Guide with
Seventy Healthy and
Creative Recipes
e
176 pages
246 x 189mm
two colour throughout
ISBN 978-1-908117-16-8
£12.99 • pb
La Pâtisserie
Des Rêves
24
Marguerite Patten’s
Best British Dishes
The Patisserie
of Dreams
Philippe Conticini
& Thierry Teyssier
e
366 pages
246 x 185mm
Full colour throughout
ISBN 978-1-906502-89-8
£14.99 • pb
240 pages
270 x 250mm
full colour throughout
ISBN 978-1-909808-17-1
£25.00 • hb
The taste
of belgium
Ruth Van Waerebeek
Valérie Cupillard
120 pages
255 x 220mm
full colour throughout
ISBN 978-1-904943-90-7
£12.99 • pb with flaps
234 pages
236 x 189mm
two colour throughout
ISBN 978-1-908117-12-0
£15.99 • pb
four seasons
cookery book
Margaret Costa
Foreword by Delia Smith
e
144 pages
240 x 170mm
ISBN 978-1-909166-05-9
£16.99 • hb
320 pages
246 x 185mm
full colour throughout
ISBN 978-1-909808-18-8
£25.00 • hb
364 pages
246 x 185mm
four colour line illustrations
ISBN 978-1-909166-14-1
£14.99 • pb
25
BESTSELLING BACKLIST
Catalan Cuisine
Colman Andrews
e
BESTSELLING BACKLIST
Flavours of Greece
Rosemary Barron
Moroccan Cuisine
Paula Wolfert
Arto der Haroutunian
e
352 pages • 234 x 156mm
ISBN 978-1-898697-76-3
£14.99 • pb
The taste of
portugal
Classic Indian
Vegetarian Cookery
Anissa Helou
256 pages • 234 x 156mm
12pp colour
ISBN 978-1-906502-18-8
£12.99 • pb
Classic Indian Cookery
Julie Sahni
560 pages • 234 x 156mm
line drawings throughout
ISBN 978-1-904010-68-5
£14.99 • pb
The Turkish
Cookbook
The Legendary
Cuisine of Persia
Regional recipes and stories
Margaret Shaida
Middle Eastern
Cookery
Arto der Haroutunian
e
384 pages
240 x 170mm
two colour throughout
ISBN 978-1-906502-94-2
£12.99 • pb
Caribbean &
African Cooking
Rosamund Grant
26
352 pages • 234 x 156mm
8pp of colour
ISBN 978-1-902304-60-1
£14.99 • pb
The Yogurt
Cookbook
Arto der Haroutunian
e
208 pages
198 x 129mm
full colour throughout
ISBN 978-1-906502-61-4
£14.99 • hb
SWEETS & DESSERTS
FROM THE MIDDLE
EAST
Arto Der Haroutunian
Nur Ilkin and
Sheilah Kaufman
366 pages • 265 x 215mm
full colour throughout
ISBN 978-1-908117-38-0
£25.00 • hb
384 pages
240 x 170mm
two colour throughout
ISBN 978-1-908117-30-4
£12.99 • pb
288 pages
234 x 156mm
ISBN 978-1-904010-90-6
£10.99 • pb
lebanese cuisine
Julie Sahni
480 pages • 234 x 156mm
line drawings throughout
ISBN 978-1-904010-57-9
£14.99 • pb
e
384 pages • 246 x 185mm
Full colour throughout
ISBN 978-1-906502-60-7
£18.99 • hb
Edite Vieira
240 pages • 246 x 189mm
full colour throughout
ISBN 978-1-908117-40-3
£20.00 • hb
North African
CookerY
160 pages
234 x 156mm
8pp of colour
ISBN 978-1-904010-29-6
£12.99 • pb
e
224 pages
240 x 170mm
full colour throughout
ISBN 978-1-909166-07-3
£18.99 • Hb
27
BESTSELLING BACKLIST
Macarons
Pierre Hermé
BESTSELLING BACKLIST
The Complete
Robuchon
Jöel Robuchon
Simple French Food
Richard Olney
The Cooking of
South-West France
Paula Wolfert
Winner Best Cookbook
Translation 2008
610 pages
246 x 175mm
two colour throughout
ISBN 978-1-906502-22-5
£25.00 • hb
208 pages
270 x 210mm
full colour throughout
ISBN 978-1-908117-23-6
£25.00 • hb
e
352 pages
198 x 129mm
ISBN 978-1-904010-28-9
£14.99 • hb
LULU’S PROVENÇAL
TABLE
European Peasant
Cookery
the gefiltefest
cookbook
Richard Olney
Elisabeth Luard
Recipes from the World’s
Best-Loved Jewish Cooks
Foreword by Alice Waters
Forward by Claudia Roden
e
176 pages
246 x 189mm
two colour throughout
ISBN 978-1-909166-18-9
£16.99 • hb
SEASONAL EURopEAN
DISHES
Elisabeth Luard
e
160 pages
246 x 189 mm
full colour throughout
ISBN: 978-1-909166-25-7
£20.00 • hb
TAPAS
The Art of Pasta
Classic Small Dishes
from Spain
Lucia Galletto & David Dale
28
344 pages
246 x 185mm
two colour throughout
ISBN 978-1-908117-43-4
£14.99 • pb
e
Sicilian Food
Recipes from Italy’s
abundant isle
Mary Taylor Simeti
e
512 pages
246 x 185mm
two colour throughout
ISBN: 978-1-904943-36-5
£15.00 • pb
352 pages
234 x 156 mm
two colour throughout with line drawings
ISBN: 978-1-902304-17-5
£14.99 • pb
recipes from the
spanish kitchen
Nicholas Butcher
Elisabeth Luard
e
348 pages
234 x 156mm
ISBN 978-1-902304-13-7
£14.99 • pb
e
176 pages
198 x 129mm
full colour throughout
ISBN 978-1-908117-02-1
£15.99 • hb
302 pages
285 x 230mm
full colour throughout and ribbon marker
ISBN 978-1-908117-42-7
£25.00 • hb
320 pages
236 x 189mm
two colour throughout
ISBN 978-1-908117-24-3
£14.99 • pb
29
BESTSELLING BACKLIST
BESTSELLING BACKLIST
The Constance Spry
Cookery Book
No Need to Knead
Handmade artisan breads
in 90 minutes
Constance Spry and
Rosemary Hume
Suzanne Dunaway
e
e
1200 pages • 246 x 185mm
two colour throughout
ISBN 978-1-908117-17-5 • £30.00 • hb
Deluxe edition foil embossed in a slipcase:
ISBN 978-1-909166-21-9 • £40.00 • hb
The tapas bar guide
The UK’s top tapas bars and
their signature dishes
Your Brick Oven
The Real Bread Starter
Building it and baking in it
The Real Bread Campaign
Foreword by
Richard Bertinet
Russell Jeavons
176 pages
198 x 129mm
full colour throughout
ISBN 978-1-909808-06-5
£10.99 • pb
the healthy
lunchbox
Fiona Beckett
160 pages
252 x 215mm
colour photos and line drawings
ISBN 978-1-898697-80-0
£14.99 • hb
Kids Kitchen
100 no-knives,
heat-safe recipes
that children can
really make
Jennifer Low
e
96 pages
230 x 169mm
two colour throughout
ISBN 978-1-904943-25-9
£10.99 • pb
140 pages
205 x 205mm
two colour throughout
ISBN 978-1-909166-17-2
£15.00 • pb
64 pages • 222 x 222mm
full colour throughout
ISBN 978-1-909808-20-1
£6.99 • pb
Ice Creams, Sorbets
& Gelati
The Fish Store
The definitive guide
Lindsey Bareham
Robin & Caroline Weir
e
336 pages
255 x 228mm
full colour throughout
ISBN 978-1-904943-46-4
£25.00 • hb
30
Carol Bowen
Anthony Rose
& Isabel Cuevas
270 pages
246 x 189mm
colour illustrations throughout
ISBN 978-1-908117-21-2
£18.99 • hb
knead to know
The Country Range
Cookbook
Recipes and Recollections
e
400 pages
240 x 170mm
ISBN 978-1-909166-08-0
£14.99 • pb
168 pages
260 x 246mm
full colour throughout
ISBN 978-1-904943-14-3
£12.99 • pb
Everyday
Kitchen for kids
Jennifer Low
214 pages
260 x 246mm
full colour throughout
ISBN 978-1-909808-04-1
£14.99 • pb
31
CURRENTLY AVAILABLE
BESTSELLING BACKLIST
Five Fat hens
Geetie’s Cookbook
The Chicken and Egg Cookbook
Recipes from the Duke of
Cambridge Organic Pub
Tim Halket
Geetie Singh & Sara Berg
e
160 pages
240 x 170mm
full colour throughout
ISBN 978-1-906502-49-2
£18.99 • hb
324 pages • 240 x 148mm
two colour throughout
ISBN 978-1-909166-09-7
£12.99 • pb
The Mustard Book
Cooking on the Bone
Rosamond Man
and Robin Weir
Recipes, history and lore
Jennifer McLagan
e
224 pages • 240 x 170mm
full colour illustrations throughout
ISBN 978-1-906502-59-1
£16.99 • hb
From Microliths to
Microwaves
The evolution of British
agriculture, food and cooking
Colin Spencer
e
368 pages
248 x 175mm
ISBN 978-1-908117-00-7
£20.00 • hb
Manzanilla
Christopher Fielden
& Javier Hidalgo
British Food
An Extraordinary Thousand
Years of History
Colin Spencer
e
Winner of the Michael Smith
and André Simon Awards
400 pages • 248 x 175mm
16 pages of illustrations
ISBN 978-1-908117-03-8
£15.99 • pb
celebrating a century
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.
Coming this summer
‘Century of British Cooking’:
BREAD AND OIL
A Celebration of Majorcan
Culture
Tomás Graves
e
160 pages
198 x 129mm
ISBN 978-1-906502-63-8
£14.99 • hb
32
272 pages • 255 x 230mm
full colour throughout
ISBN 978-1-906502-20-1
£14.99 • pb
Marguerite
patten
e
240 pages
198 x 129mm
ISBN 978-1-909166-16-5
£10.99 • pb
33
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www.grubstreet.co.uk
(new and improved website launching 2015)
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