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 cooking and dining space.
“Our readers want an element of discovery and learning while they cook,” says Julie Pinkham, group managing director of Hardie Grant (HG). The publisher’s bestseller Pasta Grannies: The official cookbook by Vicky Bennison, creator of the popular YouTube channel of the same name, is one example. Readers and viewers alike relate to the authenticity of the Italian way of life and the relative ease of the recipes. The author’s next cookbook, Pasta Grannies: Comfort Cookingwill be published by Hardie Grant this fall, adding a new title to what the HG team calls “the definitive guides to cooking delicious, emotional food, made with love.”
Karan Gokani’s Hoppers: The Cookbook: Recipes, Memories and Inspiration from Sri Lankan Homes is another example of an HG cookbook that combines the spirit of community, love and memory with the art of home cooking. “Cookbooks take advantage of the promise and escapism inherent in a good recipe,” says Jenny Wapner, Hardie Grant’s North American publisher. “It all starts with an author who has something of value to say and a set of experiences to share.”
For cooks looking to reconnect with their own family’s food traditions or those looking to expand their culinary palette, HG cookbooks are the place to go. “Bringing a wide range of cultures to market is something we’ve always done. It’s part of who we are as publishers,” says Stephen King, managing director of Hardie Grant London. “We’re very proud of that. And our success has shown there’s a demand.”
At Hardie Grant, creating beautiful, inspiring, and uplifting cookbooks begins with the unique visions of expert chefs and authors. The publisher searches the world for this talent, using its global staff to make connections and discover new trends. “I think the best publishing comes from the insights and observations of editors as they follow their interests by identifying talent and topics they see emerging,” says Pinkham.
Every book in the Hardie Grant/Quadrille portfolio is unique, and each one is approached with care, innovation and appreciation for its distinctive qualities. “Our personalized approach to bookmaking is based on seeing each book as unique,” says Pinkham. “We are not a machine producing books.”
The proof, so to speak, is in the proverbial pudding. There are countless quick and easy recipes available to consumers online, yet readers flock again and again to stunningly designed, photo-filled, dog-eared, physical cookbooks. they fill with crumbs over the years and even generations of use.
“Having a well-bound book in your hands, printed on thick, toothy paper and with gorgeous photos, makes anything seem possible,” says Wapner. “Even a simple book, if well done, gives us knowledge and inspiration, and together a collection of recipes offers a self-contained world for the reader to live in and return to temporarily.”
Current and upcoming titles that exemplify this include Pierogi: 50+ Recipes to Create Perfect Polish Dumplings by Zuza Zak i 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 publishing several new titles to specifically address this growing global trend, including Easy Speedy Vegan: 100 Quick Plant-Based Recipes by Katy Beskow and Fast and Easy Gluten-Free: 100+ Hassle-Free Recipes for Lazy Cooks by Becky Excell.
With a world of food as diverse as the chefs who occupy it, Hardie Grant and Quadrille are there to continue to empower and inspire readers. Even foragers, gatherers and hunters will find much to learn Wild Meat: The Complete Guide to Hunting and Cooking Game by Ross O’Meara. Ultimately, preparing and sharing a meal with family and community is about much more than eating, 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 8/22/2022 issue of Publishers Weekly under the title: The most delicious kind of travel