NEWS– January 24 2024
Marion Boyars Publishers Ltd., its food history/cookery imprint Prospect Books, and Equinox Publishing Ltd. are pleased to announce that the latter has acquired the former and that Catheryn Kilgarriff has retired after 25 years running the company her mother, Marion Boyars, formed in 1975.
All trade representation and distribution arrangements remain in place. For further information, please contact Val Hall of Equinox Publishing, at firstname.lastname@example.org.
This site is in transition as we add the Equinox food history booklist to it.
About Prospect Books
Prospect Books is the pre-eminent list of books on the history of food.
We publish the journal of food history, Petits Propos Culinaires. To subscribe, use the link. It works for renewals too.
Happy 2024, with your good intentions. To spur you along, consider buying The Homemade Vegan by Joanne O’Connell. The link to buy it is here: https://blackwells.co.uk/bookshop/product/The-Homemade-Vegan-by-Joanne-OConnell/9781909248465
We sell from this website happily. But it may be easier and the postage cheaper if you order via Wordery (the link is: https://wordery.com) or Blackwells, who offer free postage in the UK. A good site for book orders to Australia is www.booktopia.com.au
All orders to Europe may incur local taxes and have to be collected from poste restante. We do not receive any of this income so if your relative is unlikely to collect a gift parcel, please be warned, as the book will only be returned to us if uncollected.
Medlars: Growing & Cooking by Jane Steward Anyone with a tree or access to a decent supply of medlars may be interested to know there is, at last, a comprehensive guide to everything medlar. Here is medlar curd, vinegar, sticky toffee pudding, walnut loaf and even pickled medlars. Plus everything you need to know about growing and looking after them. Nigel Slater, Instagram October 2023
The recipe (Fish soup, The Guardian 23 October 2023) is also inspired by Davidson’s Mediterranean Seafood, an illustrated catalogue of fish and marine animals, and suggestions on how to cook them. He notes that the delicate, firm flesh of the mullet is best grilled or fried, and needs no sauce. I agree, but also adore it in fish soup, along with a handful of shellfish. It is a basic and brothy dish that comes together quickly (and can be varied infinitely). Rachel Roddy, The Guardian
For all other enquiries, publicity, or new book ideas, please contact email@example.com (Janet Joyce)
If you are a trade customer, you can download this list of our titles: list 2022.