Octopus to publish Gizzi’s Season’s Eatings

Mitchell Beazley, part of the Octopus Publishing Group, has acquired the latest cookbook from award-winning food writer, Gizzi Erskine.

Gizzi’s Season’s Eatings will be published in September 2016, priced £25 in hardback, under the Mitchell Beazley imprint. Stephanie Jackson, Octopus Publishing director, acquired world rights all languages from Severine Berman at Roar Global.

This is the second book Erskine will publish with Mitchell Beazley, following the bestselling Gizzi’s Healthy Appetite in August 2015.

In her latest book, Gizzi will show readers how to create "delicious, crowd-pleasing fare" whatever the occasion.

Recipes include turkey mole enchiladas, baked Jerusalem artichoke, spinach and parmesan dip, smoke-roasted, treacle-cured salmon with potato, cucumber and buttermilk salad, Clementine and ginger trifle, and dense chocolate Christmas cake.

Erskine is an award-winning food writer and was voted one of The 1000 Most Influential People by the Evening Standard in 2015. She is the former The Sunday Times Cook for The Sunday Times magazine and currently a contributing editor for InStyle as well as a host of other publications including Marie Claire, Elle, Elle USA, Vogue USA, GQ, The Times and the Evening Standard. Her books include the bestselling Gizzi’s Healthy Appetite (Mitchell Beazley), Cook Yourself Thin (Michael Joseph), Gizzi’s Kitchen Magic (Virgin Books), and Skinny Weeks & Weekend Feasts (Quadrille).

Jackson said: "Effervescent chef Gizzi Erskine is at the heart of every party she's a part of – and she loves nothing more than feeding family and friends. So what better for her fans and followers than a book of feasts and celebrations? We're thrilled to be publishing the book that will set the agenda for delicious gatherings right through the holidays."

Gizzi said: "This is a passion project. Winter is when I turn into a child and reach for nostalgic moments. Everything is an event to embrace; from Halloween to New Year's Eve and food is at the crux of all these things. I wanted to look at some of the traditions that are inherently American and reinvent them with a British seasonal slant and put the emphasis on how we like to feast on the abundance of vegetables and produce that we get this time of year."