Quadrille wins six-way auction for three more books from Becky Excell

Quadrille has won a six-way auction for three new books by cookery author, Becky Excell.  

The first, Gluten Free Air Fryer, will publish on 6th June 2024, followed by two further projects in 2025. Managing director Sarah Lavelle acquired world all-language rights from Emily Sweet at Aevitas Creative Management for an undisclosed six-figure sum. 

Excell won the Observer Food Monthly’s Food Personality of the Year Award in 2022 and BBC Food and Farming’s Digital Creator of the Year Award in 2023. Her previous five books How to Make Anything Gluten Free, How to Bake Anything Gluten Free, How to Plan Anything Gluten Free, Quick & Easy Gluten Free and 2023’s Gluten Free Christmas have all been Sunday Times bestsellers. Gluten Free Air Fryer will be her sixth title published by Quadrille. 

“Packed with inspiration for everyday essentials, weeknight favourites, ’fakeaways’, super sides, quick breads and even cakes and desserts, Gluten Free Air Fryer lets the kitchen gadget do all the work, saving you time, stress and money” the publisher said. 

Lavelle said: “Becky Excell + Air Fryer = the dream combination! Becky’s gluten-free air fryer recipes have been a huge hit on Instagram and now her fans will get a whole book of them. Becky’s such a star and we couldn’t be happier to be publishing her sixth, seventh and eighth books at Quadrille.” 

Excell added: “I’ve always endeavoured to try and make the lives of gluten-free people easier and more convenient while bringing back much needed variety and choice. I believe that air fryers are absolutely something that all gluten-free people should be taking advantage of — especially when they can instantly speed up cooking sessions while putting healthier versions of all the fried, crispy coated foods we can usually never eat back on the menu. We already miss out on so much, so why should we have to miss out on air frying too? To be able to do this in my sixth book alongside Quadrille again is an absolute pleasure and I can’t wait for everyone to get their hands on it and begin reuniting themselves with even more foods they probably thought they’d never eat again.”