New Titles in 2018

Generations

By James Sommerin

With foreword by Claude Bosi

This eagerly-anticipated debut book from the multi-award-winning James Sommerin goes behind behind the scenes at the chef's eponymous restaurant, in Penarth. Lavishly photographed, large format and boxed, it charts James' journey to winning his first Michelin star at The Crown, at Whitebrook, before repeating the feat in 2016 at Restaurant James Sommerin.

Self-effacing and focused on great food, craftspeople and artisanship, it provides rare insight into the life of a top flight chef. The multi-award-winning James is a winner of the AA Welsh Restaurant of the Year, holds a Michelin star, 3 *** rosettes and has a score of 7 in The Good Food Guide.

James said: "I'm delighted to have written my first book. It's a story that focuses on family and food. My grandmother and parents were influential and supportive and in turn I'm encouraging my own children to be part of the restaurant."

The book features a format by Claude Bosi and a series of launch dinners are planned. Visit www.jamessommerinrestaurant.co.uk for more details.

Published July 2018. Hardback. Boxed. 240pp. RRP: £39.95

EXCLUSIVE WEB OFFER - SIGNED BY JAMES SOMMERIN

BUY NOW - £39.95 + £8 P&P

(Books will be posted July 2018)

Twitter: @AndyRichardson1 @JSommerin @RestaurantJS

Salt

By Paul Foster

With foreword by Sat Bains

Expect the unexpected from the stylish and highly rated Paul Foster, whose debut book will turn heads. Foster is one of the rising stars of British gastronomy. He has made a remarkable impact at his first restaurant, Salt, winning the Good Food Guide New Restaurant of the Year 2018.

Having cooked at three Michelin star restaurants around the world, including L’Auberge de l’Ile, in Lyon; the technologically innovative wd~50, in New York; and The French Laundry in California, he took on a sous chef position at Restaurant Sat Bains, the two Michelin-starred restaurant in Nottingham. He became head chef at the Tuddenham Mill, Suffolk in 2010, and then The Dining Room at Mallory Court. 

In February 2016, Paul announced he was leaving Mallory Court to crowdfund his own restaurant through Kickstarter. He achieved his target of £100,000 at the beginning of March 2016, and opened Salt in Stratford-upon-Avon a year later. His eagerly-anticipated debut book captures his remarkable story while offering 40 thrilling recipes that are visually spectacular, intelligently designed and bursting with flavour. It is a landmark volume from one of Britain's greatest young chefs.

Ahead of the Game: The Catcher and The Rea

By Simon Whitehead and Scott Rea

With foreword by Rosemary Shrager

Simon Whitehead and Scott Rea are The Catcher and The Rea. Together, they have produced ‘Ahead of the Game’, a definitive guide to harvesting, preparing and cooking rabbit. Simon ‘ferrets’ through the natural, social and culinary history of the wild rabbit. Unearthing the truth about why we fell out with and then back in love with rabbit, he focuses on the ethical harvest.

Scott illustrates how easy it is for anyone to prepare a rabbit in a variety of ways, by exploring on simple butchery techniques and providing 40 easy-to-cook recipes influenced by signature dishes from around the world.

Simon is one of the UK's leading experts in rabbit catching and employs time-honoured techniques to humanely catch and dispatch his quarry. Scott is the founder of The Scott Rea, an online sensation that has introduced the world to rock'n'roll butchery. 

Published July 2018. Hardback. 192pp. RRP: £20

BUY NOW - £20 + £6 P&P 

(Books will be posted July 2018)

Twitter: @AndyRichardson1 @SimonW001 @ScottReaProject