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Hodder & Stoughton has signed up a Mexican vegetarian and plant-led cookbook by Wahaca co-founder Thomasina Miers.
Project editor Isabel Gonzalez-Prendergast acquired world rights for Meat-free Mexican from Antony Topping at Greene & Heaton. It is slated for publication in the UK in May 2022 and in the US in June 2022 with Hachette sister imprint Mobius.
Miers won "MasterChef" in 2005 and has pioneered Mexican cuisine in the UK with her award-winning street food restaurants Wahaca. Meat-free Mexican is her eighth cookery book. Her most recent book was Home Cook: Over 300 Delicious Fuss-Free Recipes (Guardian Faber, 2017).
The publisher said: “Mexican food is fresh, healthy and bursting with flavour using hundreds of chilli varieties and different types of corn, tomatoes, beans, avocados, pumpkins and courgettes, wild herbs and greens in its recipes not to mention much loved ingredients such as cacao, peanuts and vanilla; and nuts and seeds add goodness and body to beautifully flavoured sauces. In her restaurants, Tommi [Miers] has championed the rise of the vegetarian diet and witnessed consumers’ growing recognition that meat-free dishes are not only better for the planet, and for our health, but are as delicious and satisfying as meaty alternatives too.”
“In Meat-free Mexican, Tommi shares over 125 of her favourite Mexican-inspired vegetarian and vegan recipes that celebrate fresh, seasonal vegetables, earthy pulses, subtle-tasting herbs and bold spices. You’ll find mouthwatering tacos, spectacular salads, homely and delicious enchiladas, smoky salsas and fiery chilli oils as well as tempting puddings and some dazzling drinks.
“This is a vibrant and enticing collection of recipes that are simple enough to cook every day but exciting enough for date nights and entertaining. Meat-free Mexican will bring joy and colour to your kitchen, and your palate.” The book has already been endorsed by other chefs and cookery writers including Yotam Ottolenghi, Gordon Ramsay and Diana Henry.
Miers revealed writing the book helped her endure isolation during the pandemic. “Writing and cooking Meat-free Mexican has been the most rewarding and exciting project," she said. "Stuck at home over lockdown I felt like I was visiting Mexico daily through these recipes, using seasonal fruits and vegetables and giving them energy and character with some classic and some more modern Mexican cooking techniques. Using an exciting collection of fresh herbs and spices I was able to weave wonderful flavour and bold tastes into simple, everyday ingredients. I am incredibly proud of this book and the recipes inside it.”
Gonzalez-Prendergast said: “We are delighted to welcome Tommi back to Hodder & Stoughton. She is a complete powerhouse – full of energy, warmth and passion for Mexican food and this is present in every recipe in this beautiful cookbook. She celebrates bold flavours and vibrant colours, fuss-free methods and seasonal ingredients – this book will be a life-long kitchen companion.”
Miers is a cook, writer, TV and radio presenter. She has lived and travelled through Mexico before co-founding Wahaca in 2007. She was a founding member of the Sustainable Restaurant Association in 2009 and is involved in various charitable initiatives and campaigns.