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publishers’ Eastern and Central European representation

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New City of London Cookbook From Treacle Toffee to The Lord Mayor's Banquet
ISBN: HB: 9781784945558, GMC Group, GMC, October 2019
240 pp., 24.8x19.5 cm, 200 colour illus.
With five decades 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...
Natural History of Beer
ISBN: HB: 9780300233674, Yale University Press, April 2019
256 pp., 22.2x14.6 cm, 73 black&white illus.
What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for eng...
North Wild Kitchen Cooking from the Heart of Norway
ISBN: HB: 9783791384139, Prestel Publishing, October 2018
224 pp., 25.5x20 cm, 100 colour illus.
This alluring, elegant cookbook by Nevada Berg, one of today's most celebrated food bloggers, features recipes and beautifully photographed dishes that delve into the heart of Norwegian food culture. Named by Saveur magazine as the 2016 Blog of the...
No Salt Cookbook Nourishing Recipes with Delicious Mediterranean Influences
ISBN: HB: 9781742578125, Bookport, New Holland Publishers, February 2016
208 pp., 24x16.8 cm, colour illus.
"The No Salt Cookbook" is full of delicious recipes that use herbs and spices to add texture without compromising on taste. If you are following a low-sodium diet for health reasons, or you simply want to cut down on your salt intake, you ll find th...
Natural History of Wine
ISBN: HB: 9780300211023, Yale University Press, November 2015
264 pp., 22.2x14.6 cm, 62 colour illus.
An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wi...