Recipes from the Supper Club
A ritual of togetherness
Category: Cookbook / Memoir
Publisher: Peta Mathias
Designer: Jenny Nicholls
Size: 260 × 215mm portrait
Extent: 184 pages plus endpapers and case
Text stock: 157gsm Satin Matt
Endpapers: 140gsm woodfree
Cover: 157gsm gloss artpaper, matt laminated 2.5mm case board
Finish: Spot gloss UV to front cover and spine
Binding: Section sewn, head and tail bands, cased-in square back
Printing: China
Recipes from the Supper Club by Peta Mathias is a celebration of food, entertaining and the ritual of bringing people together around a shared table. Heavily influenced by the south of France, Peta reimagines around 60 traditional French recipes using locally available ingredients, with favourites including Portuguese fish stew, tarte soleil, chicken mignon in pomegranate sauce, Basque cheesecake and fresh ginger and raspberry madeleines.
The recipes are organised into multi-course ‘suppers’ designed to be prepared in around two hours, with Peta’s characteristic combination of simple, dramatic and taste-forward cooking. Alongside the recipes are stories, photographs and humorous insights into hosting your own supper club, making this a book as much about gathering and sharing as it is about cooking. Richly hand-illustrated, with recipes photographed by Ken Downie, Recipes from the Supper Club is Peta Mathias’s 21st book and a celebration of generous, entertaining food.
Produced as a section sewn, cased-in hardcover edition, Recipes from the Supper Club is built for durability and repeated use. The 184-page text is printed in full colour on 157gsm Satin Matt paper, with 140gsm woodfree endpapers providing a clean transition into the case-bound book.
The cover is constructed using 2.5mm case board and finished with a printed 157gsm gloss artpaper wrap and matt lamination. Spot gloss UV is applied to the front cover and spine, adding a contrasting gloss detail to the matt surface and highlighting selected elements of the cover design.
A ribbon marker is incorporated into the binding, giving readers an easy way to mark a favourite recipe and return to it whenever the next supper rolls around.
The book is section sewn in 16s and finished with head and tail bands before being cased in with a square back, combining a robust structure with a refined, traditional bookmaking finish.