99Pages
99Pages are a new German publisher with, after just one year in business, a big reputation and two Gourmand International Cookbook Awards (Paris 2011) to their credit. Good food, more than that, the joy of good food, is their inspiration, with superb recipes, lifestyle, culture, travel and the simple pleasure of living well all part of the mix. Their books defy conventional definitions.
Led by journalist Rainer Schillings and food photographer Ansgar Pudenz,
both with many years of experience in the German publishing industry, 99Pages produce books characterised by not only the highest-quality photography and originality in design but also a different perspective, an unpredictability, a touch of humour, a love of story and anecdote.
The authors are top professionals, the printing of the highest quality (printing in Germany) and there is the unique angle that the name suggests ...
Most of the books cover their subjects (excluding front and back matter) in not more than 100 pages.
See below for details. For the 99Pages website see: www.99pages.de All books are hardcover with jacket, apart from the Spicy Books series.
For author biographies for Rainer Schillings, Ansgar Pudenz and Christine Bergmayer click on biographies .
Published
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Baguette - A User's Manual
104pp, 256x200mm, 85 ills, 21 recipes
Published September 2010
A French icon, celebrated here with the help of recipes, stories and images which evoke both the baguette and its unique place in French life, and connect more widely to that sense many of us have that the baguette is an essential part of life.
Gourmand Award Winner, Best First Cookbook, Paris 2011
For the complete book click on  , for a smaller file and for a blad |
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Plopp: One More Turn - The Crazy Corkscrew Book
104pp, 256x200mm, 90 illustrations
Published September 2010
A history and celebration of an item which has many associations and memories for every wine-lover. Much-collected, 50,000 different models, a different angle on a favourite (for some the favourite!) subject.
Gourmand Award Winner, Wine Books, Best Photography and Illustration, Paris 2011
For the complete book click on and for a smaller file |
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Kitchen Classics - Crazy Cooking With Famous Old Brands
104pp, 256x200mm, 85 ills, 22 recipes
Published September 2010
We all know Tabasco sauce and Philadelphia cream cheese. They are used everyday but as this clever and crazy book reveals these and other kitchen staples also have a very real culinary potential.
For the complete book click on and for a smaller file |
Click on the covers for information sheets.
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Sugarsweet - A Book Of Sweet Love
104pp, 256x200mm, 85 ills, 21 recipes
Published September 2010
Enjoy a variety of very special sweets and desserts, served in unexpected ways... ladies bathing in coffee cups, wearing chocolate shoes...
For the complete book click on and for a smaller file |
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Fleur de Sel - White Gold From The Sea
104pp, 256x200mm, 85 ills, 16 recipes
Published September 2010
A remarkable book that highlights the difference between high-end cookery (16 recipes included) and the hard lives of the men who collect the salt. by hand. Fleur de Sel is known and revered the world over.
Gourmand Award Winner, Best Fish and Seafood Book (Germany), Paris 2010
For the complete book click on and for a smaller file |
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Kiss Me Cake
104pp, 256x200mm, 195 ills, 26 recipes
Published April 2011
English cakes and snacks are renowned throughout the world. In this very royal year there couldn't be a better time to enjoy a celebration afternoon tea, or maybe an inimitably English picnic or pudding. A one-time patissiere at Harrods, author Christine Bergmayer brings a special insight to her subject.
For the complete book click on and for a smaller file For a delightful short video see: http://lettra.tv/2011/04/kiss-me-cake-very-british-von-christine-bergmayer/ |
Click on the covers for information sheets.
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Black and White - Design On The Plate
104pp, 256x200mm, 75 ills, 30 recipes
Published April 2011
A book to challenge pre-conceptions, dedicated to black and white food, in two complementary sections, and bringing together design flair and inventive recipes. Author Manuel Weyer, renowned for his extravagant style, has created recipes and a cookbook like nothing you've seen before.
For the complete book click on and for a smaller file |
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Vegetarian Meals for Meat Eaters
104pp, 256x200mm, 130 illustrations, 30 recipes
Publication September 2011
Innovative recipes for the many households and families where vegetarians and non-vegetarians have to co-exist. Prepare the basic recipe and complete it with meat or fish. 'Flexitarian' is the new buzz word. Both sides of the table can now enjoy indivdiually-tailored, high-qualtity meals.
Not yet the finalEnglish title - but a clever concept and a great book.
For the cover click on and complete book |
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Chestnuts - The Forgotten Queen of Good Cooking
104pp, 256x200mm, 100 illustrations, 24 recipes
Publication September 2011
Chestnuts over many centuries have been an integral part of fine cooking, contributing not only to entrees and main courses, but to desserts, liqueurs and beer as well. Wonderfully evoked in this delightful book, with recipes from expert French chef, J-C Brioude.
For the cover click on and the complete book |
Click on the covers for information sheets.
Forthcoming in 2012
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Sake - A Divine Pleasure
104pp, 256x200mm, 100 ills, 5 recipes
Publication 2012
Rice and water, the simple ingredients of a remarkable drink that's gaining worldwide popularity.. The history of sake parallels the history of Japan, and the brewing process is carefully controlled, underlining sake's unique status. As the growing number of visitors to Japanese restaurants and sushi bars will testify, it's also a pleasure to imbibe. |
 
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Spicy Books - The Aromas of Good Cooking
each book 72 pp, 195x195mm (NB smaller format), 70-80 illustrations, 20 recipes
Publication 2012
Beef Spices, Tastes of the South (Mediterranean), King Curry, Cakes for Two - a new series of four books to read and enjoy and, with the help of the spice mixture supplied with each book, to smell as well. There's something here to delight all of us for whom spices are cooking's magic ingredient. |
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Spices - The 25 Most Important Spices
Martin Scharff
104p, 256 x 200mm, 130 photographs, 9,000 words, 25 recipes
Publication: May/June 2012
One of Germany’s best-known chefs, and renowned for his innovative cuisine based on a deep knowledge of spices and their culinary potential, Martin Scharff has written a cookbook that’s both practical and an inspiration to cooks everywhere. Full information on individual spices alongside menus and recipes which show how spices can produce extraordinary results. |
Click on the covers for information sheets.
Eat America
280pp, 400x300mm (max), 350 illustrations, 50,000 words
Publication 2013
Introduced by Alice Waters, vice president of Slow Food International, with essays from a dozen American writers on the foods they grew up with, all linked into author Nancy Blundt's remarkable voyage of discovery through 25 US states, with landscapes, food histories, and interviews with producers, farmers, fisherman, home cooks and more. A eye-opening and unique celebration of the American way.
A major work, with text and photos already largely completed, where we're looking for co-edition support.
More information including sample spreads to follow shortly.
Knives: Laguiole & Co. - Style Icons
104pp, 256x200mm, 195 illustrations, 12 recipes
Publication 2012
Many legendary knives have become must-have possessions. All have exciting histories, and each knife is celebrated here not only with a photograph but also a recipe. How to cut meat correctly and knife maintenance are also included in a book like no other.
For an information sheet, click on
October 2011: For a PDF with all the fact sheets for all current and new titles click on
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