Mitchell Beazley is publishing a new cookbook from award-winning author Olia Hercules. Stephanie Jackson, publishing director at Octopus Publishing Group, acquired world rights all languages from Ariella Feiner at United Agents.
Dedakatsi: The Cookbook – A Journey Through the Wild East will be published in hardback in August 2017, priced £25. It charts Olia Hercules’ culinary travels through the Caucasus (a region that incorporates Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey) and introduces new combinations of familiar ingredients such as walnuts, plums, basil, coriander, tarragon and dill. Recipes include Mint Adjika, Plov with Pumpkin, Ossetian Pie, Zahir’s Stoned Chicken, Armenian ‘Cognac’ Profiteroles and Red Basil Sherbet, among others.
Hercules was born in Ukraine and lived in Cyprus for five years before moving to London to study. She trained as a chef at Leith's School of Food and Wine and kicked off her culinary career working at London's Union Market before landing a "dream job" job as a chef-de-partie for Ottolenghi's. Her debut cookbook Mamushka: Recipes from Ukraine & Beyond won Fortnum & Mason Food & Drink Awards 2016 Debut Food Book of the Year and was also shortlisted for both the André Simon Food & Drink Book Awards and the 2016 Guild of Food Writers First Book Award.
Hercules said: “Creation of second books (notoriously like albums) can be a great source of anxiety. Dedakatsi, however, which literally means 'mother-man' in Georgian, has given me nothing but strength and inspiration for the past year. It is an ode to the beautiful people and landscapes of Caucasus and their incredible culinary culture. It's about past and new journeys, recording age-old culinary traditions and giving them a boost with a gentle modern edge. Everyone working on this project, from the photographer to every single person that has shared their recipes, have put their soul into it. It was much much more than another job to us all and I sincerely hope it comes through.”