5.5 mm spine
N E W T I T L E S J U LY– D E C E M B E R 2017
Pav ili o n B o o k s Co mpa ny L imited 43 G re at Orm o nd S treet Lo nd o n , WC 1 N 3 H Z s a les @ pav ili o nb o o k s .co m www. pav ili o nb o o k s .co m
new titles J U LY– D E C E M B E R 2 017
Food & drink
Red Rooster Cookbook The Story of Food and Hustle in Harlem
Marcus Samuelsson Pavilion | 9781911216636 | £25.00 | April 2017 | HB Over 200 colour photographs & illustrations | 352 pages 254 x 200 mm
Published to tie in with the opening of the Red Rooster restaurant in Shoreditch Central to Harlem, and its melting pot of Spanish, African and Caribbean culture, are the culinary dishes and vibrant way of life – a mecca for restaurants, chefs and entrepreneurs. Marcus Samuelsson’s book reflects upon his journey from Ethiopia, to Sweden, then to Harlem, influenced by the abundance of flavours that he has discovered along the way. Recipes include Ethiopian spiced-crusted lamb and peanutbacon pork chops, alongside slow-baked blueberry bread and doughnuts with sweet potato cream. He reinvents traditional home foods such as fried chicken and Swedish meatballs, delivering them with a fresh twist and new flavour combinations. More than just a cookbook, deeply personal dishes, woven with stories of Marcus’s neighbourhood and restaurant, will expand the sense of adventure in any cook’s kitchen. Marcus Samuelsson is the owner of a number of restaurants, including Red Rooster in Harlem. His New York Times bestselling memoir Yes, Chef won a 2007 James Beard Award for best international cookbook. He cooked a state dinner for President and Mrs. Obama at the White House and has appeared on ‘Today’, ‘Late Night with Jimmy Fallon’ and ‘The Martha Stewart Show’. Samuelsson will open his first London restaurant, Red Rooster, to coincide with this book’s publication.
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What to Eat and How to Eat It 99 super ingredients for good eating and good living
Renée Elliott Pavilion | 9781911216186 | £20.00 | June 2017 | HB 100 photographs & illustrations | 256 pages | 246 x 189 mm
A complete superfood reference for taking better care of both health and the environment This modern encyclopedia of the top 99 superfoods is for anyone who wants to eat well and live better. Each ingredient entry offers notes on benefits, selection, preparation and cooking, plus thoroughly useable and delicious recipe suggestions that don’t require impossible preparation times, complicated methods or long lists of additional ingredients. The ingredients are divided into 10 grocery categories to make shopping super simple: Beans, Fermented Foods, Fruit, Grains, Herbs and Spices, Cooking Ingredients, Meat, Fish and Dairy, Nuts and Seeds, Seaweeds and Vegetables. The ‘Super-useful Store Cupboard’ highlights the best kitchen staples to stock, while meal guides collate all the recipe suggestions for breakfast, lunch, dinner and sweet treats, so dishes can be planned by ingredient or by meal time. Renée Elliott is an entrepreneur and organic pioneer who founded Planet Organic, the UK’s first organic supermarket, in 1995. Determined to change food culture, her mission is to promote health in the community. Renée is serving her 16th year as a Trustee of the Soil Association, the UK’s largest organic certifier, and is on the Catering Mark Standards Committee, working on the independent certification of food in nurseries, schools, universities, workplaces, restaurants, hospitals and care homes.
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Wholefood Heaven in a Bowl Natur ally Healthy Food From Around the World
David & Charlotte Bailey Pavilion | 9781911216179 | ÂŁ16.99 | April 2017 | HB 70 colour photographs | 160 pages | 200 x 200 mm
A mouth-watering array of recipes celebrating natural, healthy eating Featuring over 60 recipes for wholesome vegetarian and vegan meals, including breakfasts and drinks, these recipes are presented as easy-to-eat bowl-food, or can be cooked in a single pot (ideal for camping holidays and festivals). Start the day with delicious quinoa porridge with vanilla-spiced almonds and dates, move on to a lunch of coconut and sweet potato polenta cakes with wild mushrooms and Asian greens, and finish the day with an Ethiopian teff and butternut squash stew, or Yucatan salbutes, finished off perfectly with a dessert of spelt and olive oil lemon cake. Featuring plenty of information on the benefits of grains, cereals, pulses, nuts, seeds and fruit and vegetables, the recipes offer a full range of enticing meals. David & Charlotte Bailey serve only nutritious wholefoods from their street-food van, Wholefood Heaven. Their ethos is simple: no matter where you are, you should be able to buy high-quality, nutritious, healthy, ethical and tasty fresh food. They won Best Main Dish at the British Street Food Awards for their Buddha Bowl. This is their second book; the first, The Fresh Vegan Kitchen, was published in 2015.
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Ramen Japanese Noodles AND Small Dishes
Tove Nilsson Pavilion | 9781911216445 | £14.99 | May 2017 | HB 70 colour photographs | 152 pages | 240 x 190 mm
50 delicious recipes, from homemade broth and noodles to complementary dishes and sides There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London’s Soho; the most complex of flavour combinations can be found in a single bowl. Picture bowls filled to the brim with steaming hot broth; flavours enhanced with miso, algae, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch. These recipes will transport the reader to the vibrant streets of Japan via their own kitchen. Tove Nilsson is a Swedish chef and food writer who has made it her life’s mission to slurp ramen all over the world, including: New York, London, Los Angeles, Berlin and Tokyo. From the very first bowl, she became a ramen addict and has since searched tirelessly for the ultimate broth and the tastiest noodles.
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No Ordinary Juice Book Over 100 recipes for juices, smoothies, nut milks and so much more
Natasha Mae Sayliss of Mae & Harvey Pavilion | 9781911216230 | £9.99 | January 2017 | PB 60 colour photographs | 160 pages | 190 x 150 mm
A fresh, flavour-orientated and accessible approach to the modern juicing phenomenon The juice trend is as popular as ever. The coldpressed juice market alone is estimated to be worth $100 million a year in the US. This new book offers a refreshing alternative to detox and diet juicing with a selection of over 100 eminently practical, pleasing and seasonal recipes for juices, smoothies, nut milks and more. London-based juicer Natasha Mae Sayliss puts fantastic flavours and fresh ingredients at the centre of her recipes. Divided into four main chapters – spring, summer, autumn and winter – there are classic juice combinations and Mae + Harvey favourites such as carrot, clementine and ginger juice, along with ideas for smoothies, nut milks, mocktails and cocktails. And to ensure no fresh ingredients ever go to waste, a selection of clever food recipes has been included for using up leftovers. Natasha Mae Sayliss founded Mae + Harvey in 2014 to offer seasonal cold-pressed juices and nut milks using fresh ingredients from her local greengrocer, JD Harvey. As well as distributing Mae + Harvey juices to coffee shops around London, Natasha also makes cold-pressed juices and an exclusive range of nut milks in-house for Lundenwic, a Nordic-themed café based in Aldwych.
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Bee’s Incredible Cakery Cake decor ating for ultimate wow factor
Bee Berrie Pavilion | 9781911216247 | £14.99 | June 2017 | HB 100 colour photographs | 144 pages | 224 x 189 mm
25 trend-led cake decoration projects for truly show-stopping cakes Move over boring bakes and basic cupcakes, Bee Berrie’s innovative and eye-catching cakes are designed to stop you in your tracks. This follow-up to Bee’s Brilliant Biscuits features 25 cake decoration projects inspired by the hottest trends in modern baking. Home bakers are more skilled than ever before and this book combines the newest baking and icing techniques. Choose from naked tiered cakes with edible flowers, printed icing, upside-down drizzle cakes, joconde sponge, surprise-inside cakes, marble-effect icing, cakes for special diets and more. Easy craft projects for cake toppers will further allow for personalization of bakes and, with hints and tips on flavour pairings, sizing and common baking problems, this is the ideal companion for the contemporary baker. Bee Berrie, originally from Aberdeenshire, trained as a microbiologist but swapped bacteria for baking in 2012. She established Bee’s Bakery in West London, which hand-makes customized cookies and cakes. The bakery is known for its bold, eye-catching designs, and was included in the London Evening Standard’s ‘Top 5 Biscuit Bakeries in London’. Bee’s clients include the BBC, Harrods, Jamie Oliver, Stella McCartney, Topshop, Sky, Harvey Nichols and Microsoft. Her first book, Bee’s Brilliant Biscuits, was published in 2016.
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Dinner Deconstructed Annabel Staff Portico | 9781911042471 | £9.99 | March 2017 | HB 50 colour photographs | 112 pages | 219 x 166 mm
Recipes represented visually as they’ve never been seen before Photographed tastefully in the raw, these are recipes with a difference. They are all dishes that have not yet been made! In this quirky and stylishly presented book, the reader can browse the aesthetically arranged ingredients for a unique perspective on a range of favourite dishes, from aubergine parmigiana to guacamole and from steak Béarnaise to carrot cake. And when they’ve done enough looking, they can go onto the cooking with the recipes included. Annabel Staff is a London-based photographer who has rarely put her camera down since picking up her dad’s Nikon SLR in the 1980s. Her work has been printed in publications such as The Times, the Guardian, Rolling Stone and Billboard magazine, and she works with brands including Red Bull, MasterCard and Coca-Cola. She is the author of Life Hacks and Kitchen Hacks.
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The Well-Dressed Salad Fresh, delicious and satisf ying recipes
Jennifer Joyce Pavilion | 9781910904879 | ÂŁ9.99 | January 2017 | HB 30 colour photographs | 96 pages | 200 x 200 mm
Over 50 healthy, satisfying recipes for a low-calorie lifestyle Elevating salads to their rightful place as stylish and satisfying dishes, there are more than fifty recipes to tempt taste buds in this book, with exciting textures and zingy flavours from around the world. From blood oranges and asparagus to quail and crab, this book combines seasonal ingredients with innovative dressings that complement the dishes beautifully. Recipes range from well-known Mediterranean classics such as tabbouleh and fattoush, to contemporary fusion dishes like raspberry duck with sugared pecans. With more and more people aspiring to eat healthier diets, and with such a large variety of fresh and interesting ingredients now readily available, there has never been a better time for inspiring new salad ideas. Jennifer Joyce was born in the USA, where her Italian heritage first ignited a passion for food. She has travelled the world seeking out intense and inspirational flavours. She writes for Elle Deco and the Telegraph. She lives with her husband and two children in Richmond, London.
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The National Trust Book of Scones 50 delicious recipes and some curious crumbs of history
Sarah Clelland National Trust Books | 9781909881938 | £9.99 | April 2017 | HB Colour photographs throughout | 144 pages | 192 x 136 mm
50 of the best National Trust scones, plus bitesize portions of history Scone obsessive Sarah Clelland has gathered 50 scone recipes from National Trust experts around the country, and matched each one with a quirky guide to a National Trust place. Whip up a triple chocolate scone while reading about the mechanical elephants at Waddesdon Manor; savour an apple and cinnamon scone and absorb the dramatic love life of Henry Cecil of Hanbury Hall; or marvel at Ightham Mote’s Grade 1 listed dog kennel with a cheese, spring onion and bacon scone. History is best enjoyed with a scone, as everyone who’s visited a National Trust house knows, and this book brings the best of both. Sarah Clelland has visited more than a hundred National Trust properties in search of the perfect scone. She reviews every property and its scones on her dedicated blog, National Trust Scones. Other National Trust food titles on p75
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National Trust Family Cookbook Claire Thomson National Trust Books | 9781911358039 | £20.00 | March 2017 HB | Over 70 colour photographs | 208 pages | 246 x 189 mm
Over 100 delicious recipes to make meals fun – perfect for busy families Divided into timescale sections: quick lunches and suppers that take around 10 minutes; 20-minute reliable recipes; savvy family stalwarts that take 40 minutes at most, and unhurried and imaginative recipes that take between 45 minutes and an hour, the National Trust Family Cookbook is packed with delicious and colourful recipes for lunches and suppers as well as healthy (and indulgent) breakfast ideas, lunchbox alternatives and food for Sunday roasts and summer barbecues. Dishes include yoghurt, lemon and cardamom chicken wraps, cold Vietnamese noodle salad, and pea and halloumi fritters, as well as smashed tomato toast and coconut, raspberry and lemon syrup loaf. Claire Thomson also suggests alternative twists and substitutes for store cupboard ingredients and ways in which kids can get involved in the cooking. Claire Thomson is a chef and food writer, and the Family Food Ambassador for the National Trust. Claire runs The Table of Delights, an interactive food website for kids, and writes regularly for the Guardian’s Food section. She is the author of The Five O’Clock Apron and lives in Bristol with her three daughters, who are the willing testers for all her recipes.
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5.5 mm spine
Passione Simple , seductive recipes for lovers of Italian food
Gennaro Contaldo Pavilion | 9781911216650 | £20.00 | July 2017 | HB 90 colour photographs | 208 pages | 246 x 189 mm
‘His talent for cooking and story-telling changed my life and food forever’ – Jamie Oliver A glorious update of a modern classic, this is the story of Gennaro Contaldo’s upbringing in Italian food. Born just metres away from the sea on Italy’s stunning Amalfi coast, Gennaro learnt from his father how to seek out wild food – free-diving for oysters, foraging for wild mushrooms and missing school to go fishing. Updated for the modern kitchen, this new edition features photographs from Gennaro’s childhood alongside stunning food and travel photography. With over 100 sun-drenched, fresh, exciting recipes that bring southern Italy to life, and full of delightful personal recollections, this book shares the secrets of Gennaro’s love affair with Italian food. Gennaro Contaldo is widely known as the Italian legend who taught Jamie Oliver all he knows about Italian cooking. He regularly appears on BBC1’s ‘Saturday Kitchen’ as well as his own TV series, ‘Two Greedy Italians’. Gennaro is currently involved in the Jamie Oliver restaurant chain, Jamie’s Italian. He has authored a number of cookbooks, including Gennaro’s Italian Family Favourites, Slow Cook Italian and Gennaro’s Italian Bakery, and he has his own YouTube food channel. He lives in east London with his wife and two daughters.
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Bodyism: A Blueprint for Health Discover the four pill ars of life: Nutrition, Movement, Mindset and Sleep
James Duigan Pavilion | 9781911216643 | £14.99 | September 2017 | PB Up to 100 illustrations & photographs | 224 pages | 235 x 193 mm
A 360˚ guide to complete wellbeing from the bestselling author of the Clean & Lean books From celebrity trainer and renowned diet author James Duigan comes his most comprehensive wellbeing title yet. Expanding his bestselling Clean & Lean philosophy far beyond simply food and exercise, this book covers James’s four fundamental pillars of health: nutrition, movement, mindset and sleep. For each ‘pillar’, James begins by helping readers to understand and engage with the underlying philosophy, since he firmly believes that any change a person wants to see in their body needs to take place in their mind first. He also shares 80 delicious recipes and a series of simple movement and mindset exercises to detoxify diet and behaviour, and guide the reader gently towards balance in each area. James Duigan is a globally respected authority on health and wellbeing and his Clean & Lean series has sold nearly a million copies worldwide. Originally from Australia, James founded his Bodyism brand in Notting Hill in 2006 and has since grown it into a global health empire, with Bodyism Wellness Clubs now in some of the world’s most exclusive locations. He divides his time between London, Sydney and LA, with his Brazilian wife and two young children. James has trained celebrities including Emilia Clarke, Rosie Huntington-Whiteley and Hugh Grant.
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Supra A feast of Georgian cooking
Tiko Tuskadze Pavilion | 9781911216162 | £20.00 | July 2017 | HB 100 colour photographs | 208 pages | 246 x 189 mm
Over 100 recipes for classic dishes, plus stories and traditions of this little-known cuisine Bordered by Russia, Turkey, Azerbaijan and Armenia, Georgia’s rich and diverse history is nowhere more evident than in its cuisine and legendary hospitality. Central and unique to the culinary tradition of Georgia is the ‘supra’, a coming together of family and friends to share heart-warming toasts, great conversation, freeflowing drink and, most importantly, dish upon dish of mouth-watering food. Tiko Tuskadze, chef-owner of London’s celebrated restaurant Little Georgia, opens her kitchen to share her love for the food of her home country and the recipes and stories that have been passed down through her family for generations. The recipes follow the authentic procession of dishes, starting with pâtés and sauces, going on to salads, soups, bread and cheese, meat, poultry, fish, and vegetable dishes, and ending with a few fruity treats. The recipes range from the iconic khachapuri (cheese bread) and kebabi (lamb kebabs) to lesser-known classics, such as ajapsandali (aubergine stew) and ckmeruli (poussin in garlic and walnut sauce). Tiko Tuskadze was born and raised in Georgia but, having spent her early adult years working for the Georgian Ministry of Culture, travelled to London to explore new challenges almost 20 years ago. Tiko’s delicious food and unique sense of style come together in the dishes that she creates in the kitchens of her celebrated Islington restaurant Little Georgia and its sister café in Hackney.
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Wild Honey & Rye Modern Polish Recipes
Ren Behan Pavilion | 9781911216216 | ÂŁ20.00 | September 2017 | HB 100 colour photographs | 208 pages | 246 x 189 mm
100 inspiring modern recipes featuring fresh, seasonal and healthy home cooking In this surprising and refreshing approach to the food of Poland, Ren Behan takes us on a journey through the breakfast markets of Warsaw and Krakow, past trendy bars serving tapas and open sandwiches and their own-blend infused vodkas, all the way to the orchards, vegetable gardens and home kitchens, where the most is made of seasonal gluts of fruit and veg. The food of Eastern Europe is changing. The focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. Risottos using alternative grains make an appearance, as do fresh fruit preserves and pickles, infused honeys, seasonal salads, light broths and delicious cakes. Wild Honey & Rye is an evocative collection of recipes, which truly celebrates all the good things the food of Poland has to offer. Ren Behan is a British food writer of Polish descent, who is inspired by both her heritage and the fastchanging food landscape in Poland. Her writing and recipes are an exciting fusion of traditional and modern Eastern European cuisine. An ex-lawyer who swapped the courtroom for the kitchen, Ren now writes for a number of prominent online publications, such as JamieOliver.com and her own highly popular blog RenBehan.com.
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Bart’s Fish Tales Bart van Olphen Pavilion | 9781911595069 | £30.00 | November 2017 | HB 250 colour photographs | 400 pages | 246 x 189 mm
Over 100 innovative recipes from around the world promoting the use of sustainable fish In this comprehensive book, Bart van Olphen travels around the globe, along with the renowned photographer David Loftus, and lives, fishes and cooks with the people of the world’s most sustainable fishing communities. Highlighting fishermen who are an example in sustainability to the rest of the world, Bart’s enthusiasm for environmentally responsible fishing is prevalent throughout his recipes, underlining both how easy it is to cook delicious fish recipes, and how important it is to ensure that future generations can continue to enjoy them. The recipes, gathered from around the globe, cover everything from a quick lunch to a festive meal. From soups and sauces to gravlax and seafood, clear descriptions are accompanied by step-by-step instructions. With extensive photography, the book serves as a guide to fish around the world, an inspiring cookbook and a trove of personal stories. Bart van Olphen actively promotes cooking with sustainable seafood and was presented with the title of the world’s most sustainable seafood entrepreneur in 2008. Fishing communities all over the globe have inspired him to develop a range of fish products that tell their stories. His Fish Tales range is available in Waitrose and he is a presenter on Jamie Oliver’s Food Tube Network. He is also the author of Cooking with Tinned Fish.
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The Classic Food of Northern Italy Anna Del Conte Foreword by Delia Smith Pavilion | 9781911595083 | £25.00 | November 2017 | HB Over 35 photographs | 256 pages | 235 x 193 mm
‘Anna [is] the best writer on Italian food there is’ – Nigella Lawson Winner of the Guild of Food Writers Award in 1996 and the Accademia Italiana della Cucina’s Orio Vergani prize, The Classic Food of Northern Italy has become a well-thumbed bible on the shelf of every discerning cook. This celebration of the cooking of northern Italy, both rustic and sophisticated, ancient and modern, has been revised and updated with new photography for this edition. Anna has chosen the very best ideas sourced from acclaimed restaurants, elegant home kitchens, rural inns and country farmsteads. Many of the traditional dishes may not be familiar, but she also presents definitive versions of popular dishes such as pesto, ragu and ossobuco. There are over 150 authentic, thoroughly researched and tested recipes, along with some fascinating history and numerous practical tips that are the result of a lifetime’s experience. Anna Del Conte is widely recognized as the doyenne of Italian cooking. Her books include The Gastronomy of Italy and Portrait of Pasta, revised and reissued as Anna Del Conte on Pasta in 2015. Anna was awarded the Guild of Food Writers Lifetime Achievement Award in 2011, and was the subject of a BBC1 documentary, ‘The Cook Who Changed Our Lives’, which aired in December 2016.
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Veggie Desserts + Cakes Carrot cake and beyond
Kate Hackworthy Pavilion | 9781911216742 | ÂŁ14.99 | August 2017 | HB 40 colour photographs | 144 pages | 224 x 189 mm
A healthier take on classic and favourite recipes for home bakers Vegetables have never been more popular, and with the appetite for home baking showing no signs of abating, food writer Kate Hackworthy has found a delicious way to combine the two. She puts vegetables into cakes, muffins, biscuits, tarts, brownies, pastries and even ice cream. With 60 original recipes, including vegan options, this book is not about sneaking veggies into recipes, but celebrating them as hero ingredients and making them as much a part of dessert as they are of dinner. Recipes include kale and apple cake with apple icing, butternut squash spiced muffins, black bean chocolate brownies, avocado key lime tarts, turmeric, carrot and orange ice lollies, and cauliflower chocolate churros. Kate Hackworthy is the author of the award-winning website veggiedesserts.co.uk, a columnist for Vegetarian Living magazine and is a regular contributor to Metro.co.uk. She has been featured in mainstream press including the Guardian, Cosmopolitan and Grazia. Kate works with various high-profile brands as an ambassador, and counts Nigella Lawson, Jamie Oliver and Fearne Cotton among her followers. She lives in Somerset with her young family.
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Jar Food
Freakshakes
Recipes for on -the- go
Mega milkshakeS for sweet tooth
Dominique Alexander
fanatics
Paul Cadby
Pavilion | 9781911216766 | £9.99 | August 2017 | HB
Pavilion | 9781911216759 | £9.99 | July 2017 | HB
30 colour photographs | 80 pages | 200 x 200 mm
30 colour photographs | 80 pages | 200 x 200 mm
A low-tech, quick and easy way to help you eat healthy and appetizing meals
The ultimate sweet indulgence for milkshakelovers, cake-lovers and dessert-lovers
Desk lunches, picnics and food on the go needn’t be boring, expensive or unhealthy. This book features 30 easy recipes that are healthy, nutritious and ideal for people who are on the move with little time to spare. All recipes require little to no equipment except for your chosen jar. Broken down into breakfast, lunch and dinner, recipes feature overnight oats, satisfying salads, noodle soups and Mediterranean falafel. Each recipe combines punchy and colourful healthy ingredients with lots of layers and interesting dressings.
Over-the-top, mega and indulgent are the best words to describe this new dessert taking the UK by storm. Originally from Australia, a freakshake is a concoction of milkshake, cake, doughnut, biscuit, brownie, cream, or anything-you-like sweet-tastic combination. Delve into recipes for chocolate brownies, jammie dodgers and marshmallow, and freakshake ideas such as sweet and sour lemon pie, gooey double chocolate Oreo bar, matcha coffee cream, or salted caramel banoffee cream. A freakshake is the dessert for sweet tooth fanatics.
Dominique Alexander is a recipe developer, baker and food stylist by trade. She works primarily with Tastemade, curating recipes for their app’s video content. She can also be found in Bee’s Bakery making and decorating cakes. She lives in East London.
Paul Cadby started his café, Blue Dogs Kitchen, in 2013 with a focus on fresh ingredients for salads, sandwiches and freakshakes. He lives in Cheltenham with his wife and their two dogs.
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IPA A legend in our time
Roger Protz Pavilion | 9781911216322 | £20.00 | August 2017 | HB 30 colour illustrations | 320 pages | 234 x 156 mm
A fascinating look at the worldwide phenomenon of IPA or India Pale Ale Written by one of the world’s leading beer authorities, this is the long-awaited book on the history and rebirth of Pale Ale – one of the most popular styles in today’s craft beer revolution. Starting out as a beer for India, the style was first developed at the turn of the 19th century by a small brewery, Hodgson’s, in East London. But IPA’s heyday was brief; by the end of the century, American and German brewers were sending lager beer to India and supplying ice to keep it cold. Now, around the world, young brewers are bringing flavour back to beer after decades of domination by global giants. With the renaissance worldwide, IPAs are now brewed in Australia, Belgium, Canada, Denmark, Germany, Italy and Japan. This book examines history, brewing methods and recipes for IPA and includes country-by-country tasting notes. Roger Protz is a beer writer with an international following. He has written more than 20 bestselling books as well as articles for magazines, including All About Beer and Beer & Brewer. He stages talks and beer tastings and judges around the world, and his many accolades include lifetime achievement awards from the British Guild of Beer Writers and the Society of Independent Brewers. His website is protzonbeer.co.uk.
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The Cocktail Guy Inspiring Infusions & Daring Distill ations
Rich Woods Pavilion | 9781911216148 | £16.99 | November 2017 | HB 60 colour illustrations | 160 pages | 235 x 193 mm
An inspirational look at the world of mixology through a refreshingly modern lens In this book, Rich Woods unlocks the secrets of making creative cocktails at home, from mastering classic techniques, to flavouring alcohol through simple infusions and more involved and complex distillations. At the centre of Rich’s creative process is an understanding and exploration of flavour; from the way it unravels on the palate to new and unique combinations that are designed to surprise and delight. With cocktails included for both the home bartender and the professional mixologist, recipes are divided by key spirits – gin, vodka, rum, whisky, tequila and absinthe, among others. With recipes for home infusions and distillations to elevate cocktail making, this is a must-have book for any cocktail connoisseur or home distilling enthusiast. Rich Wood’s signature style and cutting-edge cocktails combine to make him one of the world’s most exciting bartenders. As Global Head of Spirit and Cocktail Development for Samba Brands Management, Rich oversees the development of ever-changing drinks programmes across the Sushi Samba global enterprise. He is at the forefront of cocktail development and a key figure in bridging the gap between the worlds of food and drink.
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Snow’s Kitchenalia a handbook of How every thing works
Alan Snow Pavilion | 9781911216735 | £20.00 | September 2017 | HB Over 2,000 illustrations | 208 pages | 235 x 193 mm
A visual celebration of the kitchen and its world of tools and gadgets Although today’s kitchens are crammed full of ‘useful’ appliances, few people seem to know how to operate them in even the most basic way, let alone make the most of them. Award-winning illustrator Alan Snow has set out to change matters, with this diagrammatic guide. Designed to free us from the shackles of recipe books, Snow’s visual miscellany shows readers the ins, outs, hows and whys of all manner of cooking equipment, tools and techniques, from ovens, blenders and coffee machines, to more sophisticated chefs’ equipment and everything in between. Arranged into four practical sections, the book is packed with diagrams and sequences, each accompanied by commentary that offers clear explanations and instructions as well as absorbing historical and scientific details. Alan Snow is an award-winning children’s book illustrator and designer – his novel, Here Be Monsters, was made into the box office hit animated film, ‘The Boxtrolls’, in 2015. Fascinated with how things work, Alan turned his attention towards the kitchen, developing his own culinary ‘lab’. He is in the process of launching a boutique ice cream parlour in the Cotswolds and runs workshops and courses for professional chefs and cooks.
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Oz Clarke’s World of Wine Wines Gr apes Vineyards
Oz Clarke Pavilion | 9781910904961 | £30.00 | September 2017 | HB 300 photographs, illustrations & maps | 320 pages | 261 x 201 mm
The one-stop guide to vineyards, grapes and the wines they make Oz Clarke is recognized the world over as one of the leading experts on wine, and this new book is an entertaining yet authoritative guide to the world of wine, which has grown out of all recognition in the last 20 years. Taking the reader on a ‘grand tour’ of the great wine regions of the world, Oz Clarke explains the flavours behind different wines and how to find them, from Alaska in the west to the coast of China in the east. With more than 50 panoramic maps, the book illustrates and explains the vital connections between the landscape and the wine. It covers Oz’s favourite wines, grapes, top vineyards and wine regions and leading growers and winemakers. Oz Clarke is Britain’s most popular wine writer, known throughout the world for his phenomenal palate, irreverent style, accurate predictions and enthusiasm. He is the author of a collection of bestselling and award-winning wine books, including Let Me Tell You About Wine, The History of Wine in 100 Bottles and Bordeaux, for which he won the Louis Roederer International Wine Writers’ Award in 2009. Oz was honoured with a Lifetime Achievement Award at the Drinks Retailing Awards in 2015.
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5.5 mm spine
5.5 mm spine
N E W T I T L E S J U LY– D E C E M B E R 2017
Pav ili o n B o o k s Co mpa ny L imited 43 G re at Orm o nd S treet Lo nd o n , WC 1 N 3 H Z s a les @ pav ili o nb o o k s .co m www. pav ili o nb o o k s .co m
new titles J U LY– D E C E M B E R 2 017