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Orion Cookery HB May £18.99 224pp Full colour throughout 978 1 4091 5463 1 eBook: £18.99 / 978 1 4091 5464 8

ROB ALLISON The Original Takeaway

The nation’s favourite takeaways recreated with fresh ingredients to produce flavoursome food. The Original Takeaway injects the nation’s favourite takeaways with new inspiration by recreating them using fresh produce and proper cooking methods. This is by no means a health or diet book, but by simply being able to control the quality of ingredients you use to cook the recipes, this book will make infinitely healthier food than you will find in any takeaway restaurant. With the UK’s love of takeaways on the rise, The Original Takeaway shows us how easy it is to make delicious, healthy, homemade alternatives. Rob Allison began cooking as a stagiere in a Parisian hotel. He has since worked on vast range of cookery books including Nigellissima and Gok Cooks Chinese.

Orion Popular Science / Food and Drink HB May £12.99 144pp Full colour throughout 978 1 4091 5661 1 eBook: £12.99 / 978 1 4091 5663 5

ANDY BRUNNING Compound Interest The Curious Chemistry of Food and Drink

Amazing infographics and explanations reveal the weird science behind our everyday food and drink. Ever wondered why asparagus makes your pee smell? Why onions make you cry? Why cooking bacon smells so good? This book will open up a whole new chemical world behind the weird sensations we experience through food and drink – drunkenness, brain freeze, spicy chillies and many more. Exploring aromas, flavours and taste sensations with stunning infographics and in-depth explanations, Andy Brunning elaborates on all the questions we’ve never thought to answer properly before. Compound Interest makes chemistry beautiful again. Andy Brunning is a graduate chemist and a secondary school teacher with a passion for bringing chemistry to life. He created the hit Compound Interest blog, examining the chemical reactions we come across on a day-to-day basis.


Location: London, SW11 Available for interview

Orion Non-Fiction / Cookery / Popular Science / Food and Drink • May 2015


Location: Bournemouth, UK Available for interview f/compoundchem @compoundchem