8.0mm spine
N E W T I T L E S JA N UA RY–J U N E 201 6 & CO M P L E T E B AC K L I S T
PAV I L I O N B O O K S CO M PA N Y L I M I T E D 1 G OW E R S T R E E T LO N D O N WC 1 E 6 H D S A L E S @ PAV I L I O N B O O K S .CO M W W W. PAV I L I O N B O O K S .CO M
FOOD & DRINK 2016 NEW TITLES & COMPLETE BACKLIST
Pavilion Catalogue Cover 2016 AW 1 8mm spine.indd 1
16/09/2015 17:20
Food & drink
SPRING 2016
bee’S brilliant biScuitS Bee Berrie Pavilion | 9781910496466 | £12.99 | March 2016 | HB Over 70 colour photographs | 144 pages | 224 x 189 mm
80 customizable recipes from award-winning Bee’s Bakery, including tear-out templates Bee Berrie believes the secret to great baking is to give it a personal edge. Her biscuits are original, colourful, flavourful and so much fun – she has a flair for bringing classic recipes bang up to date and her recipes are easily adaptable. Whether it is sophisticated digestives to dunk in tea, a personalized jammie dodger to give as a gift, cookies iced with crystallized edible flowers or an inky tattooed sea salt and brown butter cookie, the recipes are all in this new cookbook. All achievable for the home cook, with some recipes aimed at children, Bee makes the most unique biscuits around, raising eyebrows and smiles all in one bite. Bee Berrie, from Aberdeenshire, trained as a microbiologist but swapped bacteria for baking in 2012. She established Bee’s Bakery, which hand-makes customized cookies and cakes in West London. The bakery is known for its bold, eye-catching designs and was included in the Evening Standard’s Top 5 Biscuit Bakeries in London. Bee’s cookies are sold in food halls, delicatessens and coffee shops across London and the south east and her clients include the BBC, Harrods, Jamie Oliver, Stella McCartney, Topshop and Microsoft.
Food & drink
taco loco mexican Street Food From Scr atch
Jonas Cramby Pavilion | 9781910904312 | £14.99 | May 2016 | HB Colour photographs throughout | 144 pages | 190 x 240 mm
A journey of discovery through one of the most exciting and unexplored street food cuisines Taste freshly deep-fried totopos standing beside a wobbly stall in one of Mexico City’s chaotic street mercados. Eat the mysterious dish barabacoa – a goat buried in the ground with glowing coals, a crucifix and a bottle of mezcal – in a shed outside the village of Zaachila. Or calmly sip an ice-cold michelada under the volcano in Oaxaca, a town with older and more sophisticated culinary traditions than the major European cuisines. Cramby takes the reader on a journey to create simple Mexican dishes at home from antojitos (small dishes), dulces (sweets) and bebidas (drinks) and of course the Mexicans’ favourite – tacos. Jonas Cramby works as a freelance food writer and blogger. In 2009 he was awarded the title Chronicler of the Year by Sweden’s magazines. He is a devoted lover of the taco, having travelled around Mexico looking inside people’s kitchens and asking how they make their delicious food. He is the author of Tex-Mex from Scratch and Texas BBQ. Other books by Jonas Cramby on p71
Food & drink
THE national truSt cookbook The National Trust
National Trust Books | 9781909881709 | £20.00 | April 2016 HB | Colour photographs throughout | 208 pages | 246 x 189 mm
Hearty and seasonal British recipes sourced from the Trust’s 200 cafés The National Trust has nearly 200 cafés, and in 2014 they served 3.2 million cups of tea, 2.68 million homemade cakes and more than 600,000 soups. In this cookbook, the National Trust share their hugely popular, tried-and-tested dishes. There are over 100 British seasonal recipes, ranging from classics like steak and ale pie to newer favourites like pumpkin pearl barley risotto. Desserts range from scones to ginger and satsuma cake. The book also features recipes that are linked to particular places, such as the hearty beef stew enjoyed by Churchill at Chartwell, Agatha Christie’s favourite lobster bisque, which she ate at Greenway, and the plum cake recipe handed down to Beatrix Potter from her mother. The National Trust was founded to preserve and provide access to places of natural beauty or historical significance and is one of the world’s leading conservation organizations dedicated to preserving Britain’s landscape. From ancient forests to historic houses and gardens, the Trust looks after more than a quarter of a million hectares of land, including over 770 miles of coastline and thousands of archaeological monuments across England, Wales and Northern Ireland.
Food & drink
100 beSt JewiSh recipeS modern claSSicS, From everyday mealS to Food For Special occaSionS
Evelyn Rose Pavilion | 9781909108721 | £16.99 | February 2016 | HB Colour photographs throughout | 192 pages | 246 x 189 mm
Classic recipes taken from the definitive culinary bible on Jewish cuisine Full of ideas for creating modern feasts packed with old-school deli charm, this exciting new compilation of dishes from Evelyn Rose’s classic canon showcases the delicious diversity of Jewish cooking. Explore the array of international inspiration on today’s no-fuss, flavoursome classics, from the kitchens of Eastern Europe and the Mediterranean to the Middle East and beyond. Included are mouth-watering ideas for small plates and soups, mains and desserts, as well as bakes and breads. The book covers the best dishes to prepare for every major festival, alongside advice on how to make everyday recipes suitable for the kosher kitchen. For everything from perfect pickles to brilliant bagels, this is the ultimate contemporary guide to the best Jewish food. Evelyn Rose was a world authority on Jewish food and the foremost Jewish food writer in Britain. She was food editor of the Jewish Chronicle for over three decades and regularly appeared on TV and radio. In 1989 she was awarded an MBE for her services to the consumer and was an Honorary Life Fellow of the Institute of Home Economics.
Food & drink
COOL KIDS COOK DELICIOUS RECIPES AND FABULOUS FACTS TO TURN YOU INTO A KITCHEN WHIZZ
Jenny Chandler Pavilion | 9781910496879 | £14.99 | May 2016 | PB 180 colour photographs | 160 pages | 235 x 193 mm
Teaching children to cook real food with 50 easy and fun recipes With more and more children interested in getting into the kitchen, this new recipe book is ideal for the young chefs who want to learn fun food facts and how to cook from scratch, as well as for parents, teachers and schools who are looking for achievable recipes. This is not ‘children’s food’, but real dishes – including muffins, adventurous stir fries, vegetable slaws, and creative dishes like fish en papilotte – that teach children how to eat healthily, shop cannily and learn the vital basic cooking skills to set them up for life. Jenny Chandler teaches at her own school, Plum Cooking, in Bristol, at the Bertinet Kitchen in Bath, Divertimenti, Leith’s and Borough Market in London. She has recently been working for Borough Market with the School Food Matters charity, cooking fruit and vegetables that children have grown in their primary schools. She is the author of The Food of Northern Spain, The Real Taste of Spain and Pulse.
Food & drink
Simply veg A MODERN GUIDE TO EVERYDAY EATING
Sybil Kapoor
Pavilion | 9781910904374 | £17.99 | April 2016 | HB 200 colour photographs | 320 pages | 246 x 189 mm
A collection of recipes designed to inspire readers to cook more vegetables This collection of simple and modern recipes celebrates Britain’s diverse and delicious seasonal produce. Whether the vegetables come from farmers’ markets or supermarkets, or are picked fresh from gardens or allotments, Sybil’s recipes give inspiration to cook more vegetables, for both vegetarian dishes and accompaniments to meat and fish dishes. Each of the 49 featured vegetables, from peas and new potatoes to more unusual produce such as scorzonera and borlotti beans, is accompanied by practical information for preparation and culinary notes with options for different ways of cooking. The mouth-watering recipes on offer include cucumber ice cream, salt-baked celeriac, wild mushroom and barley risotto, sticky blackcurrant shallots and carrot and cardamom cake. Sybil Kapoor is one of Britain’s most respected food writers. She has won awards for her cookery writing, including two prestigious Glenfiddich Awards and two Michael Smith Awards from the Guild of Food Writers. She was also shortlisted for the Food Writer of the Year at the Fortnum & Mason Food and Drink Awards 2013. Her bestselling books include Citrus and Spice, Simply British and Taste: A New Way to Cook.
Food & drink
cooking For the SenSitive gut deliciouS, Soothing, healthy recipeS For everyday
Joan Ransley and Dr Nick Read Pavilion | 9781910496336 | ÂŁ16.99 | January 2016 | HB Over 100 colour photographs | 176 pages | 246 x 189 mm
Around one in five people are intolerant to the food that they eat – but these recipes can help Many people have sensitivities to a range of different foods, making preparing food a nightmare and sitting down to a meal torture. What can they eat without getting ill or running the risk of nutritional deficiency? This is the perfect guide to restricting the ingredients that cause problems while still preparing a whole range of recipes that are simple, fun to cook and delicious to eat; from fresh and healthy breakfast ideas, to wholesome mains such as butternut squash and coconut laksa. Straightforward and authoritative advice from a gastroenterologist and a nutritionist make it easy to learn how to treat your tummy well. Dr Nick Read is a gastroenterologist and a psychotherapist. He is the Chair and Medical Adviser for The IBS Network, an independent charity that supports, informs and advises people with Irritable Bowel Syndrome. Joan Ransley is a nutritionist, cook, food writer and honorary lecturer in Nutrition at the University of Leeds. She is an active member of the Guild of Food Writers.
Food & drink
Spice yourSelF Slim harneSS the power oF Super SpiceS For well- being and weight- loSS
Kalpna Woolf Pavilion | 9781910496060 | £16.99 | January 2016 | HB Colour photographs throughout | 176 pages | 235 x 193 mm
A healthy eating plan that guarantees weight loss and improved well-being with flavourful dishes Spices have long been recognized for their healing properties, but are also known to be a useful aid in weight loss – stimulating the taste buds and therefore eradicating the need for other flavour enhancers to meals, such as unhealthy sugars or fats. Focusing on ten everyday spices, plus some key combinations in the form of six versatile spice rubs, these 100 recipes, all calorie-counted, are split into drinks, breakfasts, lunches and evening meals and are drawn from around the world – India, China, Mexico, the Middle East and more. With weekly meal planners included, Kalpna Woolf’s delicious recipes are ideal for anyone interested in maintaining a healthy lifestyle. Kalpna Woolf is a former Head of Production for the BBC, with years of experience of developing successful food ideas for national and international audiences, and overseeing key food talent shows with everyone from Nigella Lawson to Rick Stein, The Hairy Bikers and Lorraine Pascale. She is currently involved in setting up the biggest food festival in Bristol, incorporating the Food and Farming Awards. In 2013 she won the prestigious Asian Woman of Achievement award.
Food & drink
love your lunchbox James Ramsden
love kombucha how to make your own natur ally healthy drinkS
Melanie Millin
Pavilion | 9781910904541 | £9.99 | May 2016 | PB
Pavilion | 9781910904527 | £9.99 | April 2016 | HB
70 colour photographs | 128 pages | 218 x 182 mm
40 colour photographs | 80 pages | 200 x 200 mm
The cookbook that no desktop gourmet can do without
A fermented superfood, kombucha improves gut health and is easy to make at home
Love Your Lunchbox is a creative, inspiring source of lunchtime recipes, with quirky, original and practical ideas. Homemade lunches needn’t be boring or repetitive; these imaginative recipes, which are also easy on the wallet, liven things up. From super noodles to nutritious salads, belly-filling sarnies or snack-time treats, there’s a recipe for every preference. James Ramsden has applied his practical ‘do-ahead’ ethos and talent for inventive and satisfying flavour combinations to create the ultimate lunchtime menu with 101 different options.
Kombucha is a natural, healthy and refreshing alternative to sweet carbonated soft drinks and this fantastic guide contains step-by-step instructions on how to make it. Kombucha is made by adding a live culture to sweetened green tea; the culture consumes the tea and sugar and creates naturally sparkling kombucha, to which flavourings can be added. Kombucha is loaded with probiotics, organic acids, active enzymes, amino acids and anti-oxidants, making it great for gut health. It can also be used as a mixer or to create cocktails.
James Ramsden is a London-based Yorkshireman. He recently opened a new restaurant, Pidgin, in London’s Hackney. James has written about food and cookery for The Times, The Guardian, Sainsbury’s Magazine and the FT, among others. He is the author of Do-Ahead Dinners and Do-Ahead Christmas.
Melanie Millin came to kombucha through suffering from IBS. After researching the market and feeling 100% better when drinking kombucha instead of her usual fizzy, sugary drinks, she gave up her job to launch her company, Love Kombucha, which is now one of the biggest brands selling kombucha in the UK.
Food & drink
real FreSh coFFee how to Source, roaSt, grind and brew your own perFect cup
Jeremy Torz & Steven Macatonia
Pavilion | 9781910496329 | £16.99 | June 2016 | HB Over 100 colour illustrations | 176 pages | 230 x 200 mm
About two billion cups of coffee are consumed around the world every day One in five of us visit a coffee shop every day and coffee is currently the world’s fourth most consumed beverage. This is the indispensable guide for anyone who wants to understand more about how to source and brew quality coffee and make their own cup of fresh coffee with confidence. Find out about regional and varietal coffee styles from around the world, with profiles on single-origin coffee beans and their flavours, grading, shipping, roasting and brewing. Meet the world’s leading baristas, who reveal how to make their signature drinks. Jeremy Torz & Steven Macatonia of Union HandRoasted Coffee have been a driving force in the UK coffee scene since the mid-1990s, when they opened what was the country’s first boutique micro-roastery. They were behind the successful growth of the UK’s first quality coffee bar chain. In recent years, the two coffee-obsessed proprietors have developed an industry-leading platform for sustainable sourcing of premium-quality coffees direct from farmers and producers around the world.
Food & drink
FOOD & DRINK
AUTUMN 2016
PERSEPOLIS VEGETARIAN RECIPES FROM PECKHAM, PERSIA & BEYOND
Sally Butcher Pavilion | 9781910496886 | £25.00 | October 2016 | HB Colour photographs throughout | 256 pages | 246 x 189 mm
150 fantastic new vegetarian recipe ideas from around the world The part-time vegetarians identified in Sally’s groundbreaking book, Veggiestan, are now an evergrowing group. Great swathes of the population are now eschewing meat for the best part of the week in favour of healthier, vegetable-based alternatives. In Persepolis Sally brings her experience in Mediterranean and Middle Eastern cuisine to the table, but also ventures further ashore looking to other continents and beyond for recipes and stories. This book offers a fantastic variety of ideas to brighten broccoli, add sparkle to spinach and titillate tomatillos. The collection of recipes also includes vegan versions. Sally Butcher is the fiery-haired proprietress of the must-visit Persian food store and café Persepolis, in Peckham, London. She is a prolific author and blogger who has amassed a devoted online following for her food, shop and Peckham-related musings. Sally’s first book, Persia in Peckham, was shortlisted for the 2008 André Simon Award. Her subsequent books Veggiestan, Snackistan and Salmagundi have all received critical acclaim, with Salmagundi also being shortlisted for a Guild of Food Writers Award.
FOOD & DRINK
GENNARO’S ITALIAN BAKERY Gennaro Contaldo Pavilion | 9781910904350 | £20.00 | September 2016 | HB 90 colour photographs | 224 pages | 246 x 189 mm
120 mouth-watering recipes for classic Italian bakes from focaccia to crostata Making bread has always been a natural passion for Gennaro Contaldo. Ingrained since childhood with memories of his mother’s weekly bread-making and visits to his uncle’s village bakery, it is a skill that has followed him throughout his career as a chef. So, who better than Gennaro to lead a journey into the world of Italian bread and baking, offering his secret tips on making the perfect dough to create wonderful Italian breads for all occasions. Here he presents not only the classic Italian breads – filone, filoncini, ciabatta, campagnia and panini – but also amazing focaccia, pizzette, biscuits and cakes. This collection is the ultimate in Italian bread and baking – the new Italian panetteria bible. Gennaro Contaldo was born in Minori on the Amalfi coast. He came to Britain in the late 1960s and worked in several restaurants, eventually opening the award-winning Passione in London. He is the chef who inspired Jamie Oliver when they worked together at Antonio Carluccio’s Neal Street restaurant. Gennaro co-presents ‘Two Greedy Italians’ on BBC2 with Antonio Carluccio. He lives in London with his partner Liz and their twin girls Olivia and Chloe.
FOOD & DRINK
FOOD FROM THE FIRE BACK TO BASICS SCANDINAVIAN COOKING
Niklas Ekstedt Pavilion | 9781910904343 | £25.00 | September 2016 | HB 70 colour photographs | 240 pages | 246 x 189 mm
Simple fresh ingredients and classic Nordic flavours cooked on a fire, the ancient way The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air… the relaxed style that typifies Scandinavian open-fire cooking is explored in this new cookbook. This is an innovative selection of recipes that highlights the best of modern Nordic food – whether cooking in a traditional fire pit (easy and affordable to source); a portable fire pit for those with limited outdoor space; or even in a cast iron skillet over a gas flame. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazelnuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and produce delicious family feasts and food for sharing. Niklas Ekstedt is founder of the Michelin-starred EKSTEDT, in Stockholm; a restaurant that uses only Scandinavian wood in their magnificent fire pit or their wood-fired oven to give the food a truly unique character. Niklas has worked at the Fat Duck and El Bulli restaurants and is keen to bring innovative Nordic cooking to the world. He lives outside Stockholm with his wife and two children.
FOOD & DRINK
A CHINESE STREET FOOD ODYSSEY FROM POTSTICKERS TO EIGHT TREASURES CAKE
Helen & Lisa Tse Foreword by Ken Hom Pavilion | 9781910904602 | £20.00 | September 2016 | HB 70 colour photographs | 192 pages | 246 x 189 mm
Over 100 modern recipes with easy-to-source ingredients for classic Chinese food Experience Beijing street food without actually being there – smelling the mix of aromatic spices, caramelized apples, barbecuing meats and steaming dumplings. From roasted meats and piping hot bowls of noodles, to sesame peanut brittle, soft fluffy bao and delicate tea eggs, this is food to truly excite the appetite and awaken a sense of adventure in the kitchen. Over 100 recipes and a wealth of stories and insight into cooking methods bring this cuisine to life. All recipes have been carefully chosen to be achievable for the Western cook without needing to source tricky ingredients. This is real food that people actually want to eat and can cook themselves. Helen and Lisa Tse opened Sweet Mandarin restaurant in Manchester in 2004. The restaurant won Gordon Ramsay’s Best Local Restaurant on ‘The F Word’, followed by a £50,000 investment from BBC TV’s ‘Dragons’ Den’ to help them launch their range of Sweet Mandarin sauces, which are stocked worldwide. They were awarded MBEs in 2014 for services to the food and drink industry.
FOOD & DRINK
MISO TAST Y: THE COOKBOOK EVERYDAY, TAST Y RECIPES WITH MISO – THE JAPANESE SUPERFOOD
Bonnie Chung Pavilion | 9781910904619 | £14.99 | August 2016 | HB 70 colour photographs | 144 pages | 224 x 189 mm
60 recipes showing the versatility of the Japanese superfood Miso paste is often bought on a whim, usually to make miso soup, but then languishes in the cupboard thereafter. But with its healthy and nutritious qualities, miso is full of possibilities. These colourful recipes show how best to cook with miso; from the classic dishes such as miso black cod and the perfect miso ramen, to modern applications of miso to boost the umami in everyday dishes. Miso Tasty is the first book of its kind exploring the great variety and versatility of this ancient soybean paste, which is fast becoming a vital ingredient in every cook’s kitchen. It has applications not just for soups and sauces but also as a dressing, a marinade or even as a spread. Bonnie Chung is the founder of Miso Tasty, the UK’s first brand dedicated to miso. An award-winning entrepreneur and former food blogger, her miso products are now available from over 1000 stores in the UK, from Sainsbury’s to Selfridges. Bonnie’s authority on miso has been established through travelling across Japan, seeing first-hand how miso is made region by region.
FOOD & DRINK
VEGGIE COMFORT FOOD HEALTHY, DELICIOUS AND COMFORTING HOMECOOKED FOOD
Josephine Ashby National Trust Books | 9781909881839 | £18.99 | September 2016 | HB | Colour photographs throughout 192 pages | 246 x 189 mm
Over 100 tasty and healthy dishes that are quick, fuss-free and economical With hearty salads, small plates to share, delicious and filling main meals and colourful, mouth-watering desserts, these recipes are perfect for the vegetarian, vegan or anyone looking for some alternatives to meat in their diet. From small plates like mushroom and tofu Chinese pancakes or sweet potato bubble and squeak to polenta pizza, red dragon pie or a creamy cannellini bean ‘dhal’, the recipes have options for vegan or gluten-free versions, so can be adapted to suit. Even cakes and indulgent desserts, such as chocolate and cashew pudding, are included. As well as being full of flavour, the dishes are packed with filling nuts and grains, plus superfoods such as blueberries and goji berries. Josephine Ashby is a nutritional therapist who runs healthy eating and cookery weekends. She lives in Gloucestershire.
FOOD & DRINK
CAKES, BAKES AND BISCUITS National Trust National Trust Books | 9781909881853 | £9.99 | October 2016 HB | Colour photographs throughout | 224 pages | 200 x 190 mm
Over 100 classic baking recipes for delicious teatime treats A mouth-watering collection of traditional British recipes that can easily be created at home. From classic favourites like Victoria sponge and simple fruit cake to treats for children, perfect preserves, savoury breads and even healthy snacks and lighter bites. This book also includes regional favourites: for example, barm brack from Wales, Bath buns and Banbury cakes. There are recipes with fascinating connections to National Trust properties too – for example, secretary tarts from Polesden Lacey and Kedleston marmalade cake. With tips and techniques to ensure the perfect result every time, this is the perfect accompaniment to a classic British teatime. The National Trust was founded to preserve and provide access to places of natural beauty or historical significance and is one of the world’s leading conservation organizations dedicated to preserving Britain’s landscape. From ancient forests to historic houses and gardens, the Trust looks after more than a quarter of a million hectares of land, including over 770 miles of coastline and thousands of archaeological monuments across England, Wales and Northern Ireland.
FOOD & DRINK
TYPE 1 AND TYPE 2 DIABETES COOKBOOK RECIPES FOR THE WHOLE FAMILY
Vickie De Beer & Kath Megaw Pavilion | 9781910904978 | £12.99 | August 2016 | PB Over 150 colour photographs | 224 pages | 265 x 205 mm
Delicious, low-carb and sugar-controlled recipes that all the family can enjoy The UK has the world’s fifth highest rate of Type 1 diabetes in children, and an increasing number of children are now developing Type 2 diabetes. Part emotive journey, part cookbook and part medical reference, this book begins by offering an informative and essential read on how to recognize Type 1 and Type 2 diabetes and what medicines are used to control the symptoms. The second part of the book includes a range of seasonal recipes that are simple to shop for, effortless to prepare and, above all, are packed with all the essential nutrients growing bodies and minds need for optimum health; offering a happy solution for both busy parents and even busier kids. Vickie De Beer is an award-winning food writer, stylist and food editor. Vickie received her professional chef’s diploma from the Institute of Culinary Arts. Kath Megaw has worked in child nutrition for 20 years. She is South Africa’s leading paediatric dietician and holds four medical qualifications from the prestigious Johns Hopkins University.
FOOD & DRINK
MR. SINGH’S FABULOUS FIERY COOKBOOK ANGLO-ASIAN FUSION RECIPES WITH BITE
Mr. Singh’s Pavilion | 9781910496473 | £14.99 | November 2016 | HB 60 colour photographs | 160 pages | 224 x 189 mm
80 recipes for all the family, ranging from mild to hot, using chilli sauces In this accessible and fun cookbook, Mr. Singh’s share their knowledge of incorporating spicy chillies into a family diet or when entertaining guests. Recipes range from Mr. Singh’s sweet and sticky chilli chicken to cool couscous. Learn how to make paneer with Granny Singh or make Mamma Singh’s quick dhal. Every recipe incorporates one of Mr. Singh’s classic sauces in some way and shows the cook how to create their own version. Mr. Singh’s philosophy is to be there for all the moments in life: ‘We are on an epic quest to bring people closer together through the amazing influence of fantastic food, family affection, friendly laughter and love.’ Mr. Singh’s fiery chilli sauces are a real family affair. Produced by the Singh family in their East London home, they are growing into an international business – creating all-natural chilli sauces and cooking pastes, drawing on their English, Kenyan and Indian heritage. They have hosted pop-up restaurants; appeared at national food shows, including the BBC Good Food Show; and their products help to support the Help for Heroes charity.
FOOD & DRINK
OZ CLARKE WORLD OF WINE WINES, GR APES, VINE YARDS
Oz Clarke Pavilion | 9781910904961 | £30.00 | November 2016 | HB Over 300 images, maps & illustrations | 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 that 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 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 2015.
FOOD & DRINK
EXPLORING & TASTING WINE A WINE COURSE WITH DIGRESSIONS
Berry Bros & Rudd Wine School Pavilion | 9781910904701 | £20.00 | June 2016 | HB 160 photographs, maps & artworks | 224 pages | 210 x 240 mm
Written by award-winning experts who teach wine every day for all levels of expertise Whether it’s those starting to explore wine or building their experience, Exploring & Tasting Wine offers the tools to recognize, remember and enjoy wine. Featuring a foreword by the actor and author Emma Thompson, a former Wine School pupil, the book focuses on the classic grape varieties that form the backbone of great wines the world over. For each grape there are innovative practical pages with ground-breaking graphics that describe vital factors such as aroma, flavour and balance, and wine and food. Background pages help broaden the reader’s understanding of wine and its components; and discussions by the Berry Bros Masters of Wine and other experts explore myriad wine topics. Berry Bros & Rudd is Britain’s oldest wine merchant and still family-run. The firm has been trading from the same shop at No. 3 St James’s Street, London, since 1698 and has been serving the royal family since the time of George III. It was the first wine merchant to begin online sales, in 1994, and its award-winning Wine School courses have been running since 2000.
FOOD & DRINK
N E W T I T L E S JA N UA RY–J U N E 201 6 & CO M P L E T E B AC K L I S T
PAV I L I O N B O O K S CO M PA N Y L I M I T E D 1 G OW E R S T R E E T LO N D O N WC 1 E 6 H D S A L E S @ PAV I L I O N B O O K S .CO M W W W. PAV I L I O N B O O K S .CO M
NEW TITLES JA N UA R Y-J U N E 2 01 6 & CO M P L E T E BAC K LI S T