Matthew Ryle French Classics Bloomsbury, August, £26, HB, 9781526685513
A new look at French cuisine from a chef credited with re-establishing these classics in this country.
Tim Siadatan Padella Bloomsbury, September, £25, HB, 9781526674616
The “ultimate” book of pasta, from London’s pasta specialists, Padella.
Karan Gokani Indian 101 Bluebird, September, £28, HB, 9781035066988
Via 101 recipes, an introduction to authentic and easy-to-follow Indian recipes.
Saori Ichihara Japanese Comfort Food DK, October, £18.99, HB, 9780241772461
Favourite Japanese dishes recreated for home cooks everywhere.
Rujuta Diwekar Mitahara DK, June, £22, HB, 9780241630150
Indian cookery presented holistically, concentrating on fitness, nutrition and dietary principles.
Anna Ansari The Silk Roads: Recipes from Baku to Beijing
DK, October, £27, HB, 9780241694374
Billed as a culinary odyssey along the Silk Roads. Comes with a collection of recipes both ancient and modern.
Simon Bajada Modern Nordic Hardie Grant, July, £27, HB, 9781761451232
Presenting Nordic cooking techniques and ingredients with a range of contemporary recipes.
Gennaro Contaldo Gennaro’s Hidden Italy Pavilion Books, February, £22, HB, 9780008603830
A journey through Italy’s regions searching out traditional foods with Contaldo for the modern cook.
Hasan Semay Smoke and Seasoned Bread
Pavilion Books, July, £22, HB, 9780008603755
A new look at Turkish cooking, blending food, memoir, travelogue and history.
The Silver Spoon Kitchen The Regional Italian Cookbook
Phaidon, April, £39.95, HB, 9780714849218
A beautifully presented gastronomic tour of Italy’s 20 regions.
Anastasia Zolotarev Sour Cherries and Sunflowers
Quadrille, May, £22, HB, 9781837831838
Traditional and modern interpretations of Ukrainian cuisine, providing a wealth of tempting meals for everyday eating.
Omar Allibhoy Spanish Made Easy Quadrille, July, £22, HB, 9781837833481
Seventy key recipes forming the basis of Spanish cuisine, with expert authorial guidance.
Sophie Sadler German Home Kitchen Rock Point, October, £20, TPB, 9781577154822
Recipes designed to be simple and accessible interpreting German flavours and food.
Fasicka Hicks et al The Ethiopian Kitchen Rock Point, March, £23, TPB, 9781577154433
A guide to Ethiopian food and culture.
Judy Joo K-Quick White Lion, May, £25, HB, 9780711297586
Korean food that can be prepared and on the table in 30 minutes or less.
Cyrus Todiwala Modern Indian White Lion, June, £22, HB, 9780711297609
Subtitled Small Plates, Big Flavours, Fabulous Feasts. Allows users to experience modern Indian food. Accompanied by an extensive media promotion.
Wines, beers & spirits
Brian D Hoefling Dryads: Spirits of the Trees
Abbeville Press, February, £24.95, HB, 9780789215055
The latest in cocktail ingredients – tree saps – known as dryads. Drawing on a worldwide collection of recipes with new ideas for using this unique ingredient.
Jonny Garrett The Meaning of Beer Allen & Unwin, May, £10.99, PB, 9781838959968
A light-hearted history of beer, in all its many guises.
Kristiane Westray Savour Bloomsbury, October, £9.99. HB, 9781526684707
Featuring whiskies from around the world, a complete guide to tasting and drinking, with advice on the best to buy and collect.
Elliot Martyn History’s Greatest Drinking Games
Constable, October, £16.99, HB, 9781408723098
A look at the mad, the bad and the sheer cringeworthy possibiities of drinking games. Presented as a small hardback gift book, ideal stocking-filler material for the right person.
Millie Milliken Tequila: A Tasting Course DK, September, £20, HB, 9780241726198
Described as a new look at one of the world’s oldest spirits.
Charles Knowles Why We Drink Too Much Macmillan, January, £20, HB, 9781035062096
An all-round examination of humanity’s relationship with alcohol and the reasons for excessive use and abuse.
Eric C Rath Kanpai: The History of Sake
Reaktion Books, October, £17.99, HB, 9781836391159
The first history of Japanese sake in English delves into its history, how it was made and by whom and weaves the complex story to end with an overview of sake’s relevance today.
Bert Blaize & Victoria Brzezinski Drinking the World
Pavilion Books, August, £22, HB, 9780008626266
Provides a tour through some of the world’s best wine regions, sharing the knowledge that makes for good wine and good eating.
Charles MacLean, Gavin D Smith The Story of Whisky
HarperCollins, August, £45, HB, 9780008735869
A large format gift book, a complete history of whisky.
‘A fascinating
examination for anyone who loves to eat.’
THOMASINA MIERS
‘Delve into the unseen triggers and secret
influences hovering above the table every time we get peckish. Let the feast commence.’
9781803994987 | March 25 | HBK | £17.99
www.thehistorypress.co.uk
kitchenpress.co.uk
Moreish Bookseller
Advert.indd 1
04/03/2025 13:41
29
Books
Spotlight: Food & drink
Out
Sept 2025
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