Michael Symmons Roberts’s fourth book of poetry, Corpus, was the winner of the 2004 Whitbread Poetry Award, and was shortlisted for the T. S. Eliot Prize, the Forward Prize, and the Griffin International Prize. His sixth collection, Drysalter, was the winner of both the Forward Prize and the Costa Poetry Prize in 2013. He collaborated with Paul Farley on Edgelands (Cape/Vintage) and will do so again in The Deaths of the Poets (Cape, 2017). He has also worked many times with the composer James MacMillan. He has published two novels, and is Professor of Poetry at Manchester Metropolitan University.

Michael Symmons Roberts

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James Read

James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility. 
 
From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution. 
 
Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina's gastro-surrealist watercolour illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation's bubbling magic.

Of Cabbages and Kimchi

A Practical Guide to the World of Fermented Food

Cerys Matthews

Wherever Cerys Matthews travels she loves to eat where the locals eat, drink the local brew, enjoying great food, songs and company. And she always wants to bring back what she's learnt when she comes home. Now, out of a lifetime on the lookout for easy, tasty, flexible meals, Cerys dishes up her favourite tastes and sounds from around the globe, mixing them in with memories of her travels, stories and poems from each country and the odd killer cocktail. With these standout playlists on your system and a glass of wine on the go, get the pans bubbling and cook the world from your kitchen: the heart of the house, the middle of the action.

Where the Wild Cooks Go

Recipes, Music, Poetry, Cocktails

Helena Attlee

For centuries, Mount Etna has sent lava to engulf the towns and villages, terraced fields, orchards, vineyards, and citrus groves that nestle across its slopes. But still it remains home to a quarter of Sicily’s population. Why? Because Etna has always rewarded her people after every eruption with a landscape of unparalleled fertility, richness and drama. 
 
In this extraordinary new book, Helena Attlee combines travel writing with history, mythology, geology, gastronomy and horticulture to tell a unique story of life in the shadow of Sicily’s most dangerous and alluring landmark. Venturing through lava-strewn fields and pistachio groves patrolled by armed guards; past dusky, basalt-built farmyards, and caves once used to store snow, Attlee gathers tales of the artists, writers, farmers, and scientists who have for centuries been drawn to this unpredictable landscape: from the early Roman, Arabic and Norman settlers, Romantic poets and Victorian geologists, to the local families who live and work there today. It is at once a compelling account of Sicily’s rich and varied past, and a powerful meditation on humanity’s ever-changing relationship with landscape.

The Fire in the Mountain

Sicily, Etna and Her People

Marie Mitchell

WINNER OF THE FORTNUM AND MASON DEBUT COOKERY BOOK AWARD 
 
'Recreate vibrant, playful and expertly balanced dishes that are bursting with flavour and steeped in legacy - an instant modern classic' Jamie Oliver Cookery School 
 
‘A beautiful, familiar and comforting cookbook … I can’t wait to buy it for everyone I know’ Candice Carty-Williams 
 
‘An outstanding gem of a book – vibrant, exciting and full of modern twists’ Ixta Belfrage 
 
As the daughter of Jamaican immigrants, Marie Mitchell's cooking is motivated by a powerful desire to understand and celebrate those recipes that have been passed down from generation to generation. In Kin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora, exploring the connection food can foster between different times and different places, and between friends, families and strangers. 
 
Accompanied by gorgeous photographs, many of them shot on location in the Caribbean, the book's eighty recipes - which include crispy saltfish fritters, rich and tempting aubergine curry, slow cooked jerk pork, zingy lime and ginger cheesecake and sweet Guinness punch - confound the widespread misconceptions about Caribbean food that abound in the West, which draw on stereotypes of intense heat, pungent smoke and a handful of familiar dishes. But while chilli is certainly a key ingredient and cooking over fire has a long and storied history, Caribbean cookery is also subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavours. 
 
Crackling with energy and heart, Kin is a love letter to Marie's Caribbean identity, a journey through the region's myriad food cultures and a tribute to this most resourceful, resilient and joyous of cuisines. Here, Caribbean food emerges as one of the first truly global cuisines, borne out of the violent convergence of African, American, European and South Asian cultures in the long, troubling history of empire and emancipation, its legacy preserved - and, ultimately, transformed - by the kinship of those who share food.

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