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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
Pavilion Catalogue Cover 2016 AW 1 8mm spine.indd 1
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Food & drink
Soup For Syria recipeS to celebr ate our Shared humanit y
Barbara Abdeni Massaad Pavilion | 9781910904046 | £18.99 | October 2015 | HB Colour photographs throughout | 208 pages | 219 x 275 mm
All proceeds from every book sold will go to the UNHCR to help fund relief to Syrian refugees The world has failed Syria’s refugees and some of the world’s wealthiest countries have turned their backs on this humanitarian disaster. Syria’s neighbours – Lebanon, Jordan, Turkey and Iraq – have together absorbed more than 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors from all corners of the world, including Yotam Ottolenghi, Claudia Roden and Anthony Bourdain, have come together to help relief efforts to alleviate the suffering of Syrian refugees, with proceeds from the sale of each cookbook being donated to the UN Refugee Agency (UNHCR) to help fund food relief. With fabulous soups from hearty winter warmers to chilled summer soups, this is a delicious collection of recipes made with no-fuss ingredients and easy-to-follow instructions. Barbara Abdeni Massaad is a food writer, TV host and cookbook author. She is the author of the bestselling cookbook Man’oushe: Inside the Lebanese Street Corner Bakery (Interlink) and won the Gourmand Cookbook Award and the International Academy of Gastronomy Award for Mouneh: Preserving Foods for the Lebanese Pantry. She is a founding member of Slow Food Beirut and an active participant in the International Slow Food movement. She lives in Beirut with her husband and three children.
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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.
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mr Singh’S FabulouS Fiery cookbook anglo -aSian FuSion recipeS with bite
Mr Singh’s Pavilion | 9781910496473 | £14.99 | April 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, making paneer with Granny Singh and 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. Popa Singh, along with his wife, three grown sons and two daughters-in-law, create all-natural chilli sauces and cooking pastes, drawing on their English, Kenyan and Indian heritage. They have hosted pop-up restaurants, appear at national food shows, including the BBC Good Food Show, and their products help to support the Help for Heroes charity.
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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
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national truSt kitchen 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.
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100 beSt JewiSh recipeS modern cl aSSicS, From everyday meal S to Food For Special occaSionS
Evelyn Rose Pavilion | 9781909108721 | £20.00 | 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.
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chop it, beat it, eat it kick-Start a liFetime oF cooking
Jenny Chandler Pavilion | 9781910496879 | £16.99 | 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.
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Simply vegetableS over 150 modern veggie recipeS
Sybil Kapoor Pavilion | 9781910904374 | £20.00 | 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.
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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.
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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.
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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.
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real FreSh coFFee how to Source , roaSt, grind and brew your own perFect cup
Union Hand-Roasted Coffee 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.
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