THE JOY OF SEAFOOD


THE ALL-PURPOSE SEAFOOD COOKBOOK WITH MORE THAN 900 RECIPES BARTON SEAVER


From award-winning chef and sustainable food activist Barton Seaver comes the most comprehensive seafood reference available for home cooks, featuring more than 1,000 recipes for nearly 100 saltwater species.


ISBN: 9781454921981 • ST-30853 • £30.00 • HB STERLING • 287 X 178 MM • 496 PAGES • FULL COLOUR THROUGHOUT AVAILABLE NOVEMBER 2019


ALSO AVAILABLE AMERICAN SEAFOOD


ISBN: 9781454919407 • ST-28606 £40.00 • HB STERLING • 279 X 229 MM • 528 PAGES


JERUSALEM FOOD


BOLD FLAVORS FROM THE MIDDLE EAST AND BEYOND NIDAL KERSH


Shakshuka is the name of a dish that originally came from North Africa. It is a stew consisting of tomatoes, chili peppers, cumin, coriander and eggs. This book features a mix of dishes, such as fattoush, schnitzel, kebabs, hummus and falafel, along with other classics like mana’ish, shawarma and baba ganouj. It also includes simple pairings, such as olives and Greek yogurt, with lots of za’atar and olive oil and recipes for delicious breads and savoury vegetable, meat and fish dishes.


ISBN: 9781454932925 • ST-30443 • £25.00 • HB STERLING • 235 X 191 MM • 192 PAGES • FULL COLOUR THROUGHOUT AVAILABLE OCTOBER 2019


THE NEW CITY OF LONDON COOKBOOK


FROM TREACLE TOFFEE TO THE LORD MAYOR’S BANQUET PETER GLADWIN


With over 40 years of experience, catering for high-society events, including state banquets for the royal family, Peter Gladwin knows a thing or two about putting together a great menu. Here, he shares an array of his own gastronomic delights plus a host of delicious recipes submitted by notable figures and celebrities, all of which can be cooked at home.


ISBN: 9781784945558 • GM-30480 • £25.00 • HB GMC • 248 X 195 MM • 240 PAGES • FULL COLOUR THROUGHOUT AVAILABLE OCTOBER 2019


Peter Gladwin is a prominent chef in the City of London, at the forefront of glamorous entertaining. Peter’s achievements within the hospitality industry have grown throughout his career: he runs one of London’s most successful catering companies, Party Ingredients; two acclaimed restaurant groups; a wine import business; and produces fi ne English wines and pure-bred livestock from his farm in West Sussex. He has also authored three previous cookbooks.


50 NEW BOOKS COOKERY


COOKERY


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