Grub Street Cookery

Grub Street Cookery

Voted International Cookbook Publisher of the Year at the World Cookbook Awards in 2000, a number of their cookbooks have won prizes over the years. Grub Street is proud to publish titles by critically acclaimed and well-loved chefs and cooks such as Elizabeth David, Jane Grigson, Claudia Roden, Arto der Haroutunian, Paula Wolfert, Margaret Costa, Marguerite Patten, Joel Robuchon and Pierre Hermé, to name but a few.

Focusing on the food, not glossy celebrity-chefs, they are able to bring ther readers, authentic, tried and tested delicious recipes time and time again. They are aware of gaps in the market and aim to publish what their readers can’t find elsewhere. In recent years, they have seen an enormous rise in demand for books about healthy eating, allergies and intolerances, diabetes and raw food. Grub Street listens to its readers and publishes books from the best in their fields, such as Eat Smart Eat Raw by Kate Magic, and Learn to Cook Wheat, Gluten and Dairy Free, by Antoinette Savill.

Publishing approximately twelve new books each year, many of which have been translated into English for the first time, Grub Street brings you new and innovative cookery books whilst maintaining an extensive and well-researched backlist. Their Basic Basics range began in 1988 and since then, the books have never been out of print. Marguerite Patten’s The Basic Basics Jams, Preserves and Chutneys Handbook sold out within the first six weeks of publication.

Anne Dolamore, the cookery publisher, is personally interested in food and wine and spent four years on the committee of the Guild of Food Writers and two years in the Chair. She was a trustee of Sustain, an organisation that campaigns for farming. To her, food is more than just publishing. It is a way of life and she believes that people should be eating better and be able to cook.

Grub Street will continue to do what it does best, but don’t just take their word for it. Nigella Lawson once described them as ‘the cookery publisher with a culinary conscience’, and Mathew Fort said they produce ‘proper books for proper cooks’. Tom Parker Bowles, food writer, regularly reviews their books in The Daily Mail and said of them; ‘One thing that Grub Street Publishing do particularly well is to re-publish classic cookery books from the 20th century, such that, while they retain their original magic, they also address some of the needs of the 21st century.’

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