Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food, as well as the dishes you can make with your newly preserved ingredients.
Concrete Concept takes architecture admirers on a tour of the world's most impressive, celebrated and controversial Brutalist buildings.
Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L’Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from
Award-winning and internationally acclaimed mixologist Mr Lyan (aka Ryan Chetiyawardana) introduces 60 innovative and classic cocktails suitable for every occasion and mood, from summer picnics to festive dinners.
Hidden Histories will help you decipher the story of our landscape through the features you can see around you.
Frances Lincoln has been publishing on gardens, heritage, lifestyle and the outdoors since 1977. We also publish stationery in association with a range of UK cultural institutions. Frances Lincoln has been part of Quarto since 2011.
Become a Frances Lincoln Author Frances Lincoln is a publisher of non-fiction books, predominantly illustrated, on a range of subjects which include the following: gardens and gardening; food and drink; art, architecture and design; travel and the outdoors. See our submission guidelines. Please note that we do not accept any proposals for novels or poetry. If your proposal is suitable for our list, we would be happy to see it. Please bear in mind that we receive a large number of unsolicited manuscripts, so our response times may vary and we ask for your patience. Please do not send your only copy of a manuscript or any original artwork. While we do endeavour to take good care of all submissions we cannot take responsibility for their safe-keeping. A Selection of Our Books