Hodder pre-empts 'bright, bold' Twisted cookbook

Hodder & Stoughton has pre-empted a cookbook from Twisted, the biggest food and drink Facebook page in the UK with 30 million followers across its social channels.

Lauren Whelan, senior commissioning editor, pre-empted world rights from Rachel Mills at RML. Twisted: A Cookbook will publish globally on 16th April 2020. It celebrates Twisted’s “unserious food that tastes seriously good” ethos and includes over 100 brand new recipes.

Founded in a tiny London kitchen in 2016 by friends Tom Jackson and Harry Bamber, Twisted was born out of a passion for having fun with food, creating surprising twists on classics. The duo set about making food videos using just a GoPro and publishing their endeavours on social media. In just six weeks they'd reached a million followers. Today, Twisted is a team of 10 chefs and content creators based in East London. A recipe for Pizzadilla, a cross between a pizza and quesadilla, sparked media interest around the globe this month and the video had been watched 20 million times.

The synopsis explains: “The cookbook will have beautifully illustrated photography from David Loftus and Louise Hagger, and will be divided into three parts with sharing at the heart of each: 'Basics' covers all of your condiments and "can't live without" sauces, 'Occasions' includes sections on Meat-Free Monday, Dinner Party, Picnic, BBQ, Game Day, Curry Night, Hungover Saturday Breakfast and Christmas Party, whilst 'Ingredients' is dedicated to the love of mealtime staples like pasta, wraps, chicken and potatoes.”

Whelan said: “This is a bright, bold, breath of fresh air cookbook that that we all need in our lives; it’s going to remind us indulge, break the rules, have fun and most of all enjoy food.”

Hodder Lifestyle publisher Liz Gough said: “We are all obsessed with the Twisted approach to food – it’s fun, fresh, unexpected and the recipes are delicious. Their legions of fans are going to love the book and we are so excited to be publishing it.’

Jackson and Bamber added: “In a world that’s often a bit doom and gloom, we’re passionate about reminding people that it’s alright to have a good time - to indulge, to break the rules and to try something new - especially with food. Our book is the product of years of listening to our community and has been our most ambitious project to date. We wanted to create something that felt uniquely Twisted, and different to all the other cookbooks out there, and believe we’ve done that.”