For Hardie Grant and Quadrille, longtime publishers of food and lifestyle titles, celebrating cultures and traditions through cuisine is a fundamental part of our shared global community. With teams based in the US, UK and Australia, Hardie Grant easily brings a global perspective to the food and cooking space.
“Our readers want an element of discovery and learning as they cook,” says Julie Pinkham, group managing director for Hardie Grant (HG). Publisher’s bestseller Grannies Pasta: The Official Cookbook by Vicky Bennison, creator of the popular YouTube channel of the same name, is one such case. Both readers and viewers relate to the authenticity of the Italian way of life and the relative ease of the recipes. The author’s next cookbook, Grannies Pasta: Comfort Cookingwill be published by Hardie Grant this fall, adding a new title to what the HG team calls “the definitive guide to cooking delicious, soulful food made with love.”
Karan Gokani Hoppers: The Cookbook—Recipes, memories and inspiration from Sri Lankan homes is another example of an HG cookbook that connects the spirit of community, love and memory with the art of home cooking. “Cookbooks deliver on their promise and escape a good recipe,” says Jenny Wapner, Hardie Grant’s North American publisher. “It all starts with an author who has something worthwhile to say and a set of experiences to share.”
For cooks looking to reconnect with their family’s food traditions or those looking to expand their culinary palette, HG cookbooks are the place to turn. “Bringing a diverse range of crops to market is something we’ve always done. It’s part of who we are as a publisher,” says Stephen King, managing director at Hardie Grant London. “We are very proud of this. And our success has shown that there is a demand for it.”
At Hardie Grant, creating beautiful, inspiring, and educational cookbooks begins with the unique visions of knowledgeable chefs and authors. The publisher searches the world for such talent, using its global staff to make ready connections and discover new trends. “I think the best publishing comes from the perceptions and observations of editors as they pursue their interests by identifying talent and subjects they see emerging,” says Pinkham.
Each book in the Hardie Grant/Quadrille portfolio is unique, and each is treated with care, innovation and appreciation for its distinctive qualities. “Our bespoke approach to bookmaking is rooted in seeing each book as a singularity,” says Pinkham. “We’re not a book-making machine.”
The proof, so to speak, is in the proverbial pudding. Countless quick and easy recipes are available to consumers online, and yet readers reach again and again for the beautifully designed, photo-filled, dog-eared, crumb-filled physical cookbooks. over years – even generations – of use.
“Holding a beautifully bound book, printed on thick, serrated paper and with gorgeous photos, makes anything seem possible,” says Wapner. “Even a simple book, if done well, gives us knowledge and inspiration, and as a whole, a collection of recipes offers an independent world for the reader to live in and temporarily return to.”
Current and upcoming titles that illustrate this include Pierogi: Over 50 Recipes to Create Perfect Polish Dumplings by Zuza Zak and Simply Chinese: Recipes from a Chinese Home Kitchen by Suzie Lee. Many of the recipes in these international cookbooks are vegan or gluten-free, and HG is releasing several new titles to specifically address this growing global trend, including Quick Easy Vegan: 100 Quick Plant-Based Recipes by Katy Beskow and Quick and Easy Gluten-Free: Over 100 Fuss-Free Recipes for Lazy Cooking by Becky Excell.
With a food world as diverse as the chefs who occupy it, Hardie Grant and Quadrille are here to continue to empower and inspire readers. Even foragers, harvesters and hunters will find much to learn Wild Meat: The Complete Guide to the Hunting and Cooking Game by Ross O’Meara. After all, preparing and sharing a meal with family and community is about so much more than food – a sentiment at the core of HG’s extensive line of cooking titles. In the words of Jenny Wapner, the best cookbooks “are an expression of our best cooking selves.”
A version of this article appeared in the 22.08.2022 issue of Publishers Weekly under the title: The most delicious kind of travel