We are delighted to announce that DINNER TONIGHT, the second cookbook from cook, food writer and bestselling author Meliz Berg, has been snapped by Ebury Press, to be published in hardback and ebook on 27 June 2024. Publishing Director Laura Higginson bought world all language rights from Juliet Pickering; an American edition will be published by Interlink Books on 11 June 2024.
DINNER TONIGHT is a celebration of flavour and the simple joy of cooking. Whilst Meliz adores the process that goes into creating the traditional Turkish-Cypriot recipes that she grew up with, our busy lifestyles often mean that we need meals that require minimal prep and cooking time. In answer to this, Meliz has created easier, shortcut versions of some of her most beloved family recipes – including traditional dishes such as börek, dolma and manti – without ever compromising on the authentic flavour of the recipes in question.
Meliz’s hit blog and Instagram page, Meliz Cooks, is loved for its easy-to-follow recipes, addictive combinations of flavours and spices, and for highlighting the melting-pot of beautiful cuisines evident in Cyprus. Meliz has over 730k loyal followers across social media and her first book, MELIZ’S KITCHEN, was an instant No.1 Sunday Times Bestseller.
‘I am so proud of DINNER TONIGHT and I genuinely feel like anyone can cook from this book, any day and every day of the week,’ said Meliz. ‘The recipes are all a celebration of flavour and the simple joy of cooking. The variety of recipes is vast, and I’ve also created easier, shortcut versions of some of my most beloved family recipes, giving them a little twist without ever compromising on the authentic flavours and ingredients true to me and my Turkish-Cypriot heritage.’
On behalf of Ebury Press, Laura Higginson said: ‘Meliz is such an exciting voice, we’re delighted she is following up her Sunday Times Bestselling first cookbook MELIZ’S KITCHEN with DINNER TONIGHT. We were proud to publish MELIZ’S KITCHEN, which was Meliz’s love letter to her traditional family recipes passed down through her family. The response from homecooks around the UK seeing recipes so familiar and personal to them in that cookbook was amazing. In DINNER TONIGHT Meliz has so cleverly preserved all the flavour and nostalgia while doubling down on ease and solution cooking – molasses, halloumi, sumac, lemon, mint… all that deliciousness in 30-minutes, in one tray, in one pot slow-cooking away. An essential every-day cookbook.’
Juliet Pickering added: ‘I’m delighted to be working with Meliz and Ebury on another game-changing cookbook full of the delicious food that Meliz is celebrated for. Since MELIZ’S KITCHEN, Meliz has further built an incredibly popular platform and is a regular on This Morning, and we’re so pleased to bring another book to tired cooks (like me!) who relish the opportunity to eat something a bit different but also want dinner on the table ASAP. Meliz is a genius with flavour, and it’s a win every time!’
About Meliz Berg
Meliz Berg is a home cook, recipe developer and food writer. Due to her Turkish Cypriot heritage, Meliz grew up in a household where her parents combined both traditional Cypriot and multi-cultural London living. Her mother’s influence has been fundamental in her cooking, and Meliz is very passionate about developing the family recipes of her childhood which for years had only been passed down through oral tradition.
Meliz studied Music at Masters Level, taught it at secondary school for eight years, then started a recipe blog after the birth of her first child, documenting the traditional Cypriot dishes that she was introducing to him. After taking a break from teaching, Meliz decided to pursue her passion for food and the blog progressed into a very successful Meliz Cooks Instagram page, where her recipes are cooked and shared by her followers from all over the world. Meliz has gained a supportive following due to her easy-to-follow recipes, addictive combinations of flavours and spices, sympathetically highlighting the melting-pot of beautiful cuisines from across the Mediterranean, Balkans and Middle East evident in Cyprus, and her dazzling, colourful displays of food. Her recipes have featured in Co-Op Food and Asda Good Living Magazine, as well as for Good Homes and the Guardian, and she regularly works as a recipe developer and campaigner for Sainsburys. She has also appeared on This Morning to share her recipes.
MELIZ’S KITCHEN was published in June 2022 and became a Number 1 Sunday Times bestseller.
Praise for DINNER TONIGHT
‘Lots of people write very good recipe books, but I'm not sure there's anyone else who makes me want to actually cook and eat their food quite as much as Meliz. She has a gift of creating accessible and ludicrously delicious recipes influenced by her Turkish Cypriot heritage (and this glorious yet little known cuisine) that are instant household hits. I just want to eat her food all of the time. This would be my desert island cookbook.’ – Leyla Kazım
Praise for MELIZ’S KITCHEN
One of ‘The Food Programme’s Books of 2022’
‘Having built up a loyal online following, Berg has now set her Turkish-Cypriot recipes to paper. Encompassing everything from sharing plates and salads to syrup-drizzled pastries, the selection includes classics such as stuffed vine leaves, slow-roasted lamb shoulder and Cypriot-style pasta bake.’ – National Geographic, ‘Five of the best new cookbooks for summer 2022’
‘Having never really explored Turkish-Cypriot food before, Berg has inspired me as she makes it look so easy…With MELIZ’S KITCHEN, Berg has created an experience that is exciting and feels deeply personal, and it will help many cooks broaden their food outlook and try something new.’ – Pip Ellwood-Hughes, Entertainment Focus
‘MELIZ’S KITCHEN is a celebration of Turkish-Cypriot cuisine and the vibrant flavours that influence it. Whether you’re a fan of Middle Eastern or Mediterranean food or you’re on the hunt for family-friendly midweek meals and lavish comfort dishes, this refreshing debut is for you.’ –Jessica Lockyer-Palmer, Happy Foodie
Visit Meliz’s website
