UNCOVERED: Revolutionary Magazine Covers - The Inside Stories Told By The People Who Made Them by former Editorial Director of Hearst, Ian Birch, has been acquired by Cassell (part of the Octopus Publishing Group). The book is being published at Octopus by Joe Cottington, Commissioning Editor, with world rights acquired in all languages from Juliet Pickering. The book will be released in hardback on 4 October 2018.

UNCOVERED is an oral history of the stories behind the most ground-breaking and controversial magazine covers ever published, as told by the people who created them. Compiled by industry veteran Ian Birch, UNCOVERED gathers together the insights of the magazine world's most important figures, including high-profile editors, creative directors, photographers, artists and cover stars.

Featuring compelling and shocking covers from Vogue, Life, Esquire, The New Yorker, i-D, The Face, Private Eye, Time, Rolling Stone and many more, covering issues as varied as the civil rights movement and Vietnam war to the Trump presidency and Brexit debate, this is a unique social document celebrating and chronicling the art of magazine design.

Joe Cottington said of the acquisition, ‘UNCOVERED is more than just a book of magazine covers. Ian has used his incredible industry contacts to speak to the key people behind each cover – to get the real, fascinating stories of what happened behind the scenes, directly from people who were there. It makes the book both a beautiful visual record and a compelling social history. We’re delighted to be publishing it with Ian.’

Ian Birch comments, ‘It’s been a pleasure to work with Joe and everyone at Octopus, and a privilege to talk to the magazine industry’s most ground-breaking creatives. They produced covers that took risks, challenged conventions and, most importantly, triggered debate.’

Ian Birch is former Editorial Director of Hearst and Emap. He began his magazine career in the mid ‘70s as a writer/reporter on Time Out before focusing on music first at Melody Maker and then Smash Hits, where he was assistant editor for three years from 1984. His first launch and editorship came in the late ‘80s with Sky magazine; he then edited Us magazine for Jann Wenner in New York. He became Editorial Director at Emap in the early ‘90s, where, over the next 10 years, he helped to launch Red, Closer, Grazia and re-launch Heat. Birch then moved back to New York to become Chief Content Officer at TV Guide before joining Hearst as an Editorial Director working in both America and Britain on brands like Cosmopolitan, Esquire, Harper's Bazaar, Men's Health and Good Housekeeping.

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Pre-order your copy of UNCOVERED here.


Andrew Wong’s new mouth-watering cookbook secures its place on cookery bookshelves today, published by Mitchell Beazley.

Reinventing modern British Chinese cookery, this is a book full of Andrew's extraordinary dim sum, exceptional street food and unexpected dishes from across China. From Lotus root crisps, Taiwanese popcorn chicken with basil and baked pork buns, to crispy aromatic duck, chilli barbecued dover sole and Singapore noodles, A. WONG: THE COOKBOOK offers a host of new and exciting authentic Chinese recipes. Andrew's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. His cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his unassuming restaurant in Victoria, London, is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.

With A Wong declared one of 2013’s best restaurants, by both Fay Maschler of the London Evening Standard and Nick Lander of the Financial Times, Andrew Wong is doing something extraordinary that is attracting attention and accolades from top critics, chefs and foodies from London and further afield. After studying social anthropology at LSE, Andrew enrolled at Westminster Kingsway College to study catering on a whim. Little did he know that this would become a turning point, with food taking over his entire life for the next 13 years through his passion and hard work.

After stints in kitchens across London, Andrew decided to travel around China, moving from kitchen to kitchen - from a noodle stand in Chengdu to the Millennium Hotel in Qingdoa. Upon returning to London, he opened A.WONG to rave reviews from the Evening Standard, Guardian, Independent and Times. Just nine months after opening, the restaurant's modern exploration of regional Chinese cuisine resulted in it being rated as one of the best Chinese restaurants in the UK by The Good Food Guide, as well as recently winning a coveted Bib Gourmand in the 2014 Michelin guide. 


Praise for Andrew Wong:

"This book will give you a distinctive flavour of his ground breaking cuisine with all its special twists and turns...  just like his restaurant, it will make Andrew Wong a pioneer in Chinese cooking, not only in London but in the global world of food." – Ken Hom

"Brilliant stuff, traditional skills, modern applications, very modern environment… you know what this is? This is Modern British Chinese, and I think the first of it I have ever seen." – Giles Coren in Sunday Times

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