Mitchell Beazley buys James Wong 10-a-day cookbook

Octopus imprint Mitchell Beazley has bought 10-a-Day the Easy Way: Fussfree Recipes & Simple Science to Transform Your Health by Kew-trained botanist, science writer and broadcaster James Wong. Octopus publisher Alison Starling acquired world rights from James Wills at Watson, Little and will publish in March 2019 (£20).

Wong is said to have been inspired to write the book by the compelling scientific evidence proving that tweaks to your everyday diet to get you towards 10-a-day intake of fruit and vegetables could slash your risk of developing heart disease, stroke and cancer. His book offers 80 classic recipes - from spaghetti bolognaise to breakfast pancakes - made healthier by upping their fruit and veg content. 

Wong is a Kew-trained botanist, science writer and broadcaster based in London. Previous books for Mitchell Beazley include RHS Grow for Flavour and Sunday Times bestseller How to Eat Better (more than 85,000 copies sold, according to the publisher, including more than 35,000 through Nielsen TCM). He has presented BBC2 series "Grow Your Own Drugs" and co-presented, with Dr Michael Mosley, the BBC series "The Secrets of Your Food."

Starling said: "A new book from James Wong is always something to celebrate and in 10-a-Day the Easy Way he brings together some simple but life-changing scientific evidence and a batch of delicious recipes that can transform your health. Forget living off salad, his recipes for Chicken Pot Pie, Thai Green Curry and Sticky Toffee Pudding are destined to become kitchen classics for anyone who wants to eat healthily with minimal effort and no deprivation.’

Wong added: "As a plant scientist I have been fascinated by the accumulating evidence that links generous fruit and veg intake with improved health. However as a normal, everyday person who works crazy hours and is no stranger to a ready meal, my questio was this: Is 10-A-Day actually something that is even possible? I mean, outside of a lab setting? So I spent the last year self- experimenting. To my surprise, I found it was not only possible, but preferable. I was able to enjoy all the same foods I was eating before, just with more flavour, colour and lower food bills, while slashing my statistical risk of some of the Western world’s most deadly diseases."