ABOUT FRICOT EDITIONS

ABOUT FRICOT EDITIONS


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The quest to find the origins of Europe’s favourite ingredients, the recipes that have evolved through generations, the traditional foods that have remained popular, their
re-emergence in the kitchens of imaginary bakers and visionary chefs … the start of a new food revolution.

This is the interaction between people and place – the fields and forests, the seas, rivers and lakes, the mountain pastures, the settled estuaries, the plains and steppes, the allotments, plots, rooftop gardens, terraces.

Told largely as travel narratives, the stories come from people with a passion for food, and their willingness to share it with strangers.

The Fricot Project includes lead books, pocket books, regional books, webcasts, podcasts, a photographic diary and a web magazine.

These will be produced and published by FRICOT EDITIONS on behalf of Seanchai Media and Small World Publishing, Irish media companies registered in Dublin, Ireland with offices pending in Copenhagen, Denmark, Rome, Italy and Istanbul, Turkey.

The following list features summaries of the print editions of titles scheduled from 2017 through to 2020.


Friends of Fricot Fund Appeal


BOOKS

JULY – SEPTEMBER 2017

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LARGE — Tastes of Europe – ANNE ADDICOTT ROBERT ALLEN

From the Atlantic Fringe to the Black Sea Basin. 60 Ingredients  | 60 Regions  | 360 Recipes. The essence of Europe’s traditional foods, with indigenous ingredients and popular dishes, (En, Fr, Ger, It, Ru, Tu). English language edition 2017 (September).


TheLittleEuropeanFishBook-Cover-ProofPOCKET — The Little European Fish Book – ANNE ADDICOTT ROBERT ALLEN

The traditional fish dishes of Europe, 225 recipes. Cover, print edition: lobster fisher Michael O’Connell at Ballyvaughan, Ireland. English language edition 2017, 240pp (July).


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POCKET — Ice Trains and Snow Food – ANNE ADDICOTT ROBERT ALLEN
 (Ice Travel series, volume 1)
Stamboul Trains, Ski Resorts, Long Tunnels, Magic Carpets, Ancient Hunters, Baby Dragons and Culinary Comforts in White Europe – Istanbul and Paris the long way round in Winter.

Travel narrative with iconic recipes and stories about food in the alpine regions of Austria, France, Germany, Italy, Liechtenstein, Slovenia and Switzerland plus Bulgaria, Hungary, Romania, Serbia and Turkey. 12 countries | 55 locations | 125 recipes. Cover, print edition: hoteliers Andrea and Markus Sprenger of the Golf Hotel-Les Hauts de Gstaad in Saanenmöser, Switzerland, (En, Fr, Ger, It, Tu). English language edition 2017 (July).


TastesofTurkey-Cover-ProofPOCKET — Tastes of Turkey – BANU ÖZDEN

The richness of Turkish cuisine is determined by several factors: the variety of products offered by the lands of Anatolia; interaction with numerous different cultures over a long historical process; and the tastes developed in the palace kitchens of the Seljuk and Ottoman empires. These have all played a part in shaping the character of Turkish culinary culture.

The many-faceted nature of Turkish cuisine, while rich in variety and taste-bud friendly, also contains examples which provide a source for healthy and balanced diets and vegetarian cuisines.

This is a compilation of recipes that represent the cuisines of Turkey as a whole. The recipes chosen represent dishes of every region as well as the classical Turkish cuisine and Ottoman cuisine.

50 iconic ingredients, 225 recipes, a glimpse at Turkey’s traditional foods, with primary produce and popular recipes. English language edition 2017 (July).


POCKET — Lazy Vegan – ANNE ADDICOTT ROBERT ALLEN

Traditional vegan, vegetarian and fish dishes of Europe, with 225 recipes. Original cover, Sicilian lemons and chillies, (En, Fr, Ger, It). English language edition 2017 (September).

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POCKET — Meatballs of Europe – ANNE ADDICOTT ROBERT ALLEN BANU ÖZDEN

The story of the meatball with 90 recipes … from the Etruscans to the Enlightened … including recipes for other shapes, in graphic format. English language edition 2017 (September).


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Smoked Pork Collar of Luxembourg

POCKET — Europe’s Legendary Dishes – ANNE ADDICOTT ROBERT ALLEN

A selection:-

Apfelstrudel (coiled apple pastry); Blini (pancakes); Bratwürst mit Zwiebelsauce (sausage and onion sauce); Carbonnades Flamandes / Stoofvlees op Vlaamse Wijze (beef and beer stew); Chicken Tikka Masala; Cornish Pasty; Cullen Skink (smoked haddock soup); Fish and Chips; Focaccia con Ciccioli (flatbread with pork belly / pork crackling); Gnocchi (potato dumplings); Green Salad; Hobotnica Ispod Peke (slow-cooked octopus); Irish Breakfast; Jalfrezi Chicken; Judd mat Gaardebounen (smoked pork collar with broad bean sauce); Kalamarákia Yemistá (squid stuffed with rice); Kalakukko (fish pastry pie); Kipfel (the original crescent bread); Kotletki (meat patties / rissoles); Kotósoupa Avgolémono (chicken, rice and lemon soup); Mamaliga (boiled cornmeal with cheese); Meat Pie; Mohrenköpf (chocolate balls); Norwegian Buffet Breakfast; Oie Rôtie aux Fruits (roast goose with fruit); Omelette aux Fruits de Mer (fish omelette); Truita de Patata i Ceba (potato omelette); Rösti (grated potatoes); Salsa Peposa (Roman-era sauce); Shortbread; Spaghetti con Colatura di Alici (long pasta with fish sauce); Syka Xerá me Karydia (dried figs stuffed with walnuts); Tokány (Transylvanian paprika stew); Turli Tava (meat and vegetable stew); Welsh Breakfast.

50 stories, 225 recipes. (En, Fr, Ger, It, Ru), English language edition 2017 (September).


OCTOBER 2017

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The Vogadori winery in Negrar specialises in Amarone and Valpolicella wines

POCKET — The Fabulous Food of the Po Valley …

… featuring the indigenous ingredients and traditional recipes of Valle d’Aosta, Piemonte, Lombardia and Veneto – told as a travel narrative from west to east and east to west visiting cafes, osteria, restaurants and taverns, fairs, festivals and markets, specialist food shops, talking to bakers, chefs and cooks, farmers, fishers and artisanal producers, collecting food stories and traditional recipes. With an AZ of everything that is indigenous, typical and traditional in the valley’s food culture.

With 100+ recipes, 2017.


 

Apfelmost-Brotchen-Cut-OutPOCKET — Tastes of Switzerland – ANNE ADDICOTT ROBERT ALLEN

100 stories, 225 recipes. (En, Fr, Ger, It, Ru), English language edition 2017.


andrewworkmanspeltfieldPOCKET — Food Artisans

Eight artisans, eight countries, eight stories. Fantastic ingredients, fabulous recipes, fundamental food. With more than 50 recipes, 2017.


vaudsausages-toePOCKET — Abundance: Food Travels in Old Savoy (Ice Travel series, volume 2)

A short travel narrative with iconic recipes and stories about traditional food in Haute Savoy, Savoy in France, Piemonte in Italy and Valais and Vaud in Switzerland, 100 stories, 125 recipes. 2017.


vaduzPOCKET — Blue Window: Food Travels in Alpine Germany, Liechtenstein and Switzerland (Ice Travel series, volume 3)

100 stories, 125 recipes, 2017


2018

FastFoodFlanders
Traditional fast foods in the bowels of Antwerp railway station

POCKET — Food Cities of Europe – ANNE ADDICOTT ROBERT ALLEN

… including Antwerp, Basel, Bologna, Brescia, Branitsa, Budapest, Copenhagen, Fribourg, Gaziantep, Geneva, Hamburg, Istanbul, Palermo, Reykjavik, Riga, Rotterdam, Saint Petersburg, Vaduz, Verona, Vevey and Vienna … among others.

75 cities, 75 stories, 150 recipes. (En, Fr, Ger, It, Ru), English language edition 2018.


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A dried sausage typical of butchers in Switzerland

POCKET — Cooked Cured and Curdled | The Story of Traditional Food in Europe – ROBERT ALLEN RUXANDRA LUPU

No longer trapped in provincial aspic, Europe’s foods have become multicultural, 2018.


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Spelt berries from the Workman farm in Louth, Ireland

REPORT — People Place Produce: Sustainable Food Security for the 21st Century – ROBERT ALLEN RUXANDRA LUPU

A combined bio-economic and socio-economic study of the changes in local production in modern Europe in the context of climate change and sustainable security, 2018.


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Cheese-maker Elizabeth Bradley at her stall in Carlow’s food market

POCKET — Aromatic Cheeses of Europe – ELIZABETH BRADLEY ROBERT ALLEN

50 mountain and valley cheeses with producer stories, recipes and cheese descriptions. Cover: Alpine Cow Boys, (En, Fr, Ger, It, Ru). English language edition 2018.


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Bekir Tezçakar in the Grand Bazaar

POCKET — Treasures of the Bazaar – BANU ÖZDEN

Stories and recipes from the grand bazaar and spice bazaar in Istanbul. English language edition 2018.


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Jimmy Mulhall in the Carlow food market

POCKET — A Little European Food Adventure – ANNE ADDICOTT ELIZABETH BRADLEY AYNIA BRENNAN BANU ÖZDEN

Food festival and food market fun. Every ingredient is local, seasonal and fresh! 2018.











POCKET — The Bread with Holes and other Crusty Stories: The Rise and Rise of European Artisan Baking ROBERT ALLEN

European bread making is going through yet another renaissance. This time it is looking back to go forward. Again! With 75 bread stories. 2018.


SlovenianGingerbread-lowresPOCKET — Beautiful: Food Travels in Alpine Austria and Slovenia  (Ice Travel series, vol 4)

100 stories, 125 recipes, 2018


otzi-bolzanoPOCKET — Gateway: food Travels in Alpine Austria and Italy (Ice Travel series, vol 5)

100 stories, 125 recipes, 2018


POCKET — Foods of the Atlantic Fringe – ANNE ADDICOTT ROBERT ALLEN AYNIA BRENNAN 

Travel narrative along the Atlantic coasts of Portugal, Spain, France, Ireland, Scotland, Faroe Islands, Iceland, Denmark, Sweden and Norway. 100 stories, 225 recipes, 2018.


POCKET — Europe’s Pasta Parlour (the new story of pasta)

225 recipes, 2018.


POCKET — Tastes of Slovenia

100 stories, 225 recipes, 2018.



POCKET — Ice Travel and Snow Food: A Culinary Adventure in Alpine Switzerland, vol 2 – ANNE ADDICOTT ROBERT ALLEN

A short travel narrative with iconic recipes and stories about traditional food in the alpine regions of Switzerland, 2018.


POCKET — Ice Travel and Snow Food: A Culinary Journey in Alpine Italy, vol 3

A short travel narrative with iconic recipes and stories about traditional food in the alpine regions of Italy, 2018.


2019

POCKET — Turkish Food Culture (working title) – BANU ÖZDEN

100 stories, 50 recipes. Turkish cuisine, regarded as among the top four in Europe along with French, Italian and Russian, is now being revealed as the greatest of the traditional food cultures of Europe, embracing ancient traditions with modern interpretations, English language edition 2019.


POCKET — Sun, Sea and Sand: Food Travels in Corsica, Sardinia, Sicily, Malta, Cyprus and Crete

A travel narrative with 100 iconic recipes and 50 stories about traditional food on the islands of the Mediterranean, 2019.


POCKET — Street Markets of Europe

100 stories, 100 recipes, 2019.


POCKET — Street Markets of Italy

100 stories, 100 recipes, 2019.


POCKET — Euro Snacks & Tracks 

A travel narrative with the inside story on the cafes, restaurants and shops in and near railway stations and onboard buffets throughout Europe, 2019.


POCKET — Cauldron: Fish Chowders, Soups and Stews of the Adriatic, Aegean, Atlantic, Baltic, Black, Celtic, Mediterranean, North and Tyrrhenian Seas

The story of the cauldron and the fish that go in it, with 50 recipes, 2019.


LARGE — People Place Produce

1000 authentic recipes, the stories of the modern produce and products that make up 21st century Europe’s traditional food, how it is rooted in place. Colour with photographs, magazine-style design, 2019.


POCKET — Ice Travel and Snow Food: A Culinary Journey in Alpine Germany, vol 4

A short travel narrative with iconic recipes and stories about traditional food in the alpine regions of Germany, 2019.


POCKET — Ice Travel and Snow Food: A Culinary Journey in Alpine Austria, vol 5

A short travel narrative with iconic recipes and stories about traditional food in the alpine regions of Austria, 2019.


POCKET — Ice Travel and Snow Food: A Culinary Adventure in Alpine Slovenia, vol 6

A short travel narrative with iconic recipes and stories about traditional food in the alpine regions of Slovenia, 2019.


2020

LARGE — Our Big European Food Adventure – ANNE ADDICOTT ROBERT ALLEN AYNIA BRENNAN

The very big book of Europe’s popular, traditional food, the stories behind the indigenous ingredients and the iconic recipes, told as a travel narrative. With visits to street markets, food festivals, food artisans and food producers, to bakers and cooks and chefs, to elusive characters – from cafe owners to farmers and fishers, to millers to restaurateurs, and to people who just love food. Twenty years in the making, 1000+ recipes. TV-tie in, podcasts, videos. Graphics. Photographs. Interactive material.

Un-scheduled.


POCKET — Ice Travel and Snow Food: A Culinary Adventure in Carpathian Czech Republic, Poland and Slovakia, vol 1

A short travel narrative with iconic recipes and stories about traditional food in the mountain regions of the Czech Republic, Poland and Slovakia, 2020.


POCKET — Ice Travel and Snow Food: A Culinary Adventure in Carpathian Hungary, vol 2

A short travel narrative with iconic recipes and stories about traditional food in the mountain regions of Hungary, 2018.


POCKET — Ice Travel and Snow Food: A Culinary Adventure in Carpathian Serbia, vol 3

A short travel narrative with iconic recipes and stories about traditional food in the mountain regions of Serbia, 2020.


POCKET — Ice Travel and Snow Food: A Culinary Adventure in Carpathian Romania, vol 4

A short travel narrative with iconic recipes and stories about food in the mountain regions of Romania, 2020.


POCKET — Ice Travel and Snow Food: A Culinary Adventure in Carpathian Ukraine, vol 5

A short travel narrative with iconic recipes and stories about traditional food in the mountain regions of Ukraine, 2020.


LARGE — Foods of the Mediterranean 

1000 recipes, 2020.


LARGE — Fricot A-Z of Traditional European Food

Summaries of thousands of traditional recipes plus entries on thousands of indigenous ingredients, 2020.


WEB PAGES

Fricot Europe: The magazine of Europe’s traditional food

Fricot Pix: Our Big European Food Adventure

Fricot Live: Cafes, Diners, Festivals, Gastro-Pubs, Hotel-Restaurants, Restaurants, Street Markets


BROADCASTS

Our Big European Food Adventure will be a travel narrative with talking heads and cookery demonstrations, produce shots and information bubbles and strips, featuring bakers, confectioners and patissiers, chefs and cooks, farmers and fishers, growers and producers, artisans and manufacturers, café and restaurant proprietors, trainers and critics, sellers, historians and organisers, suppliers and distributors.

The focus will be on the origins and reasons for the continuing popularity of traditional foods, on fresh, local and largely seasonal ingredients and produce – the realisation that flavour means everything to the success of a dish.

Traditional food is reemerging now that Europe’s borders are disintegrating and many countries are using their national dishes to attract tourists and travellers.

Confirmed Locations – People, Place, Produce

Brig: Breakfast in Brig at Hotel Ambassador, owner Stefan Welschen talking about Alpine valley food culture

Venice: The lagoon, early morning food delivery, and fish market under the Rialto bridge – bluefish, calamaretti (baby squid), crab, eel, mullet, octopus, scallops, sole and stockfish (aka cod). Demo of dried pieces of cod whipped with olive oil and garlic into a frothy foam to make Baccalà Mantecato, creamed cod

Venice: ‘Non Più di Cinque’ (‘no more than five’ ingredients, Venetians keep their food simple)

Adria: Arnaldo Cavallari, miller and baker, inventor of the Ciabatta, talking about natural bread

Adria: The Ciabatta Identity (who owns the ciabatta?)

Florence: Giuseppe Alessi at La Pentola dell’Oro making Peposa alla Fornacina, the ancient recipe for flavouring meat with strong sauces

Brussels: Melting Moments – the secret of Belgian chocolate

Leiden: A Spanish Tale (Hutspot/Stoemp – mashed vegetables, meat and sausages)

Amsterdam: Spice Figures

Rotterdam: Port of Call (fusion food). Multicultural traditional food, Alice Fortes talking about the impact of the global on the local

Brig: Cordon Bleu (escalope of veal filled with ham and cheese, Switzerland’s favourite dish)

Isola della Scala: The Biggest Rice Fair in the World

Forlimpopoli: Festival Artusiana (celebrating Pellegrino Artusi, author of Science in the Kitchen and the Art of Eating Well, the cookbook that revolutionised Italian home cooking)

Florence: The Company of the Cauldron (where haute cuisine began in the 1600s). The fountain of the courtyard and garden of Palazzo Médici, shot of the bronze Mercury made by Giovan Francesco Rustici, who in 1512 founded the cooking academy, Compagnia del Paiolo (Company of the Cauldron) to celebrate l’arte si fa a cena (art becomes diner), with his friends, gastronome Andrea del Sarto, artist Leonardo de Vinci and future Pope Cardinal Giulio de Médici

Europe: Balls and Other Shapes – Meatballs since the Flood

Berlin: Back in the Good Old GDR Days (the love affair with film noir food)

Podpolanie: Bryndza and the Wallachians

Riga: The Food Capital of Northern Europe

Ireland: Chowder Champions (the best fish soup in Europe)

Germany-Ireland-Switzerland: The Spelt Story

Naples: San Marzano Tomatoes

Lough Neagh: Slippery Stories – Eels

St Gallen: Olma Festival

Copenhagen: Shooting Stars (Denmark’s open sandwiches, which is the best?)

Reykjavík: Surf and Turf (fish and lamb – not what you imagine)

ARTISAN MAPS

Locations of artisan producers (interactive and print)

Italy 2017
Switzerland 2017
Turkey 2017

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Europe 2018