18 of the best books for delis and cheesemongers

The joy of food and drink is in the sharing - both physical (breaking bread across the table) and through the exchange of knowledge. Artisan and speciality food stores, from delis to food halls and farm shops are, therefore, the arbiters of joy, surely? Alongside selling the ingredients and wherewithal to create delicious meals, snacks and bakes, and serving up homemade fare in their cafes and restaurants, these kinds of retailers bring the magic of food alive through experience.

Specialist retailers can regale shoppers with the stories and personalities behind the culinary treasures lining their shelves and populating their counters.

As is the case with any kind of knowledge though, the learning never stops. And so, just in time for Christmas, we’ve rounded up a list of books ideal for folk working within the industry. There are books for die-hard cheese fans, and guides ideal for newcomers to your team. Others to help you create amazing events in store, from wine and crisp nights to grazing parties. Books to help inspire your customers, or to breathe new life into your sandwich, cake and salad selections. And many more.

They’ll also stack up rather beautifully on your shelves for customers to buy. We suggest having a few open to relevant pages near displays to encourage thoughtful upselling and help shoppers during their in-store journeys. A cheese book open to a page talking about a producer you’re championing in the counter is a nice way to start a conversation. Or prop open a grazing table book alongside your charcuterie selection, so customers can see just what they can achieve at home using your produce. 

1. A Cheesemonger’s History of the British Isles, by Ned Palmer

Ned has an inimitable, highly engaging way with words which ignites the senses. The cheesemonger’s passion leaps out of the pages of this book, which follows his journey along the length and breadth of Britain, meeting the people behind some of the nation’s favourite cheeses, learning more about the history of British varieties along the way. This is a fantastic reference book, and would make a brilliant gift for new members of a deli counter team, helping to immerse them in the wonderful world of cheese.

2. The Condiment Book, by Claire Dinhut

This bright, quirky, informative book is an expression of Claire’s journey, which has seen her become a social media sensation, taking on the moniker ‘Condiment Claire’. Through her online channels across the last few years, Claire has shared her absolute love of condiments from across the world with fellow foodie fans. Within the book she details what condiments are (did you know butter is one, for example?), the history of some of our most beloved jars, pots and bottles, and how to use them, with pairing suggestions and recipes.

A nice one to have open near your condiment selection in store, breathing a bit of life and excitement into the category.

3. Salads Are More Than Leaves, by Elena Silcock

There are two things we know to be true in the speciality sector right now. Consumers are looking for healthier, more nutritious, homemade food…and they’re splashing out more often on prepared meals. Salads fit the bill across both trends, and delis are one of the first places discerning shoppers will head for to fill their tummies. Offering a regularly changing array of salads in your counter, alongside the quiches, sausage rolls and Scotch eggs, expands choice, and is also a great way to use up and show off ambient ingredients – a particular brand of olive oil, balsamic, cider vinegar, mustard, olive or relish, for example.

Elina’s book uses many ingredients typically found in speciality retail, making it the deli chef’s dream. Within are 80 recipes across a range of different formats, from leaves to noodles. The Triple Tomato salad would sit nicely in the counter in late summer, showcasing your artisan sun dried tomatoes and Pecorino. While the more autumnal Pear, Pecorino and Chicory salad contains multiple ingredients you might be able to upsell later on if customers enjoy their lunch – from dried cherries, to olives, honey and mustard.

4. Charcuterie Boards, By Miranda Ballard and Louise Pickford

The charcuterie board trend is here to stay – which is great news for specialist retailers who have everything foodies need to compile a memorable grazing platter. Whether you’re seeking fresh insight to pass on to shoppers, or are thinking about hosting a charcuterie board event in-store, Miranda and Louise’s book is a great tool, choc-filled with bright pictures and board layouts to follow, alongside recipes for small bites, ways to cook with charcuterie, and their favourite accompaniments and pairings. There are boards for everything from meze, to ‘Cal-Ital’ (Californian-Italian), with the authors talking through the rationale for each one.

5. Wine Folly – Magnum Edition, By Madeleine Puckette and Justin Hammack

Keep this to hand for customers in your wine aisle, or use it as a behind-the-counter guide for staff to help point them in the right direction. In addition to talking about how wine is made, and breaking down labelling, Wine Folly is absolutely filled to the brim with visuals and infographics. At a glance see types of wine glass and what goes in them, and the changing shades of wine throughout the spectrum. And clearly see everything you need to know about an extensive array of varieties – from where they’re made, to the average price, flavour notes, ageing, serving temperature, decanting advice and more.

6. The Grazing Table, By Natalie Thompson

Natalie brings a fun, simple approach to grazing, serving as inspiration for customers, or for your own in-cafe, in-store events. She shows, step-by-step, how to build a variety of sweet and savoury boards, giving recipes along the way. She includes butter boards, cheeseboards, a luxury picnic and even a movie night snack tray.

7. The Crisp Sommelier, By Neil Ridley

Crisp and wine pairing is officially a ‘thing’. It’s the high-low indulgence shoppers are going crazy for alongside spending more on treats such as artisan cheese, good coffee and bean-to-bar chocolate as ‘treat me’ moments.

Help them marry the best drinks and crisps together with Neil’s simply brilliant new book, which matches up 130 types of snack with 80 wines, beers, ciders, spirits, cocktails and non-alcoholic tipples, with tasting notes and fun facts along the way. Did you know sour beer is wicked-good with Torres Cured Cheese crisps or Howdah Masala Dippers? Or that Yorkshire Crisps’ Sweet Chilli & Lime flavour is a match made in heaven?

8. The Cheese Life, By Mathew Carver and Patrick McGuigan

The man behind London’s Cheese Bar, Cheese Barge and Pick & Cheese, and North Yorkshire’s Rind, joins forces with cheese writer Patrick in this exciting, engaging book, oozing with cheesy insights, pairings, interviews, and a world of recipes to make with and accompany cheese. This is one to inspire your customers at the counter, showing how to enjoy artisan products outside of the cheeseboard.

9. Max’s World of Sandwiches, By Max Halley and Benjamin Benton

Max’s Sandwiches in London is frequently named in lists as one of the best places in the UK to indulge in good things between bread. Following on from Max’s Sandwich Book, founder Max, in this second outing, explores global tastes and trends, sharing recipes for novice and accomplished cooks, be it a messy sabich (aubergine, tahini, hummus, egg, pickles and salad) or the elegance of ham with celeriac remoulade. If you’re thinking about upgrading your cafe or deli counter’s sandwich range, there’s loads here to sink your teeth into. 

10. The Complete Cheese Pairing Book, By Morgan McGlynn Carr

This is the newest book from the cheesemonger, who’s known for being a trusted voice on the topic of pairings. In her latest offering, Morgan discusses what makes a good cheese pairing, suggests things that are a little bit ‘different’, shares her expert insight, and has some handy at-a-glance photography, including a page dedicated to her absolute favourites (such as Comte with wheat crackers and dried apricots). She also delves into pairings from across the world, such as broad beans and Pecorino Romano in Italy. A superb gifting book for your customers to purchase, and an excellent reference for in-store tastings.

11. The Cheese Pairing Wheel, By Emma Young

The Cheese Explorer, Emma Young, has had a varied career in the industry, making, selling and judging cheese, as well as acting as a cheese consultant. In this book, Emma simplifies the art of pairing, breaking all the different flavour profiles of cheese varieties down in a wheel format, which shows, at a glance, what naturally goes with what. Emma takes readers on a journey, explaining more about some of her favourite artisan producers, how to taste, how to design a cheeseboard and so much more. A must-have behind and on the counter.

12. A Portrait of British Cheese, By Angus D Birditt

The photography throughout Angus’ book is outstanding. This is a complete celebration of the British artisan and farmhouse cheese industry, detailing what makes cheese great, why provenance matters, how cheese is made, and the cheesemaking artistry behind some of the UK’s best-loved varieties, including Baron Bigod and Stichelton.

13. One Tin Bakes, By Edd Kimber

Homemade cakes can take a deli or cafe counter from so-so, to sensational. But oven space, especially if you’re making scones, sausage rolls and the like, is often at a premium in smaller spaces. Those of you wanting to up your game in this department, without fuss, should take a look at this book. Every single recipe is made in a 9ins x 13ins tin – that’s spanning cakes, cookies, bars, pastries and puds. Think Bourbon Banana Bread Pudding, Chocolate and Cardamom Carrot Cake, and Peanut Butter Brookies. There’s something new to bake, slice and serve every week of the year (and beyond).

14. The Complete Book of Cheese, By Anne Laure-Pham and Mathieu Plantive

A handy reference book which looks at the key four styles of cheese, breaking them down into 150 varieties, and detailing how to serve and enjoy them, with a sprinkling of history. A nice coffee table book for your customers who’ll learn everything from why Munster goes with Tripel beer, to the right bread for cheese, how to create a cheeseboard, and how to cook with cheese.

15. The Wine Dine Dictionary, By Victoria Moore

Victoria’s award-winning book is a huge amount of fun, taking the slog out of buying wine to go with food…or food to go with wine. It’s arranged with an A to Z of food, and a separate A to Z of wine, so readers can see, by flipping through, what might go with dinner, or what to buy to accompany that bottle of Burgundy that’s begging to be uncorked on a Friday night. It’s filled with humour, wit and knowledge, and includes recipes along the way. We think you and your customers would find it very useful.

16. Beautiful Boards, By Maegan Brown

Grazing tables and charcuterie boards are off-the-charts popular in the USA, and Texan Maegan (known as The BakerMama) knows how to pull out all the stops to make hers stand out. In her book, Maegan shows how whimsical, beautiful, visual feasts can be conjured using products from the deli counter and beyond, covering snacking, seasonal occasions, brunch, entertaining, and breakfast. It’ll inspire your customers to create taco boards, movie night snack parties, and much more -  tapping into the huge trend for dining in. 

17. Stacked – The Art of the Perfect Sandwich, By Owen Han

Bring verve to your deli and cafe sandwiches by taking cue from social media sensation Owen, who gives modern, globally-inspired twists to the lunchtime staple. He goes beyond square loaves to fill bao buns, wraps and even tacos, spanning breakfast through to dessert, with recipes including Hoisin Pork Burnt Ends in bao, and Steak & Egg Biscuit Sandwich. The book also includes recipes for breads, sauces and pickles.

18. World Cheese Book, By DK, edited by Juliet Harbutt

A lot of new cheeses have come to the fore since this book was last printed in 2015, but we still think it’s more than worthy of a place in the cheese shop and deli. In addition to delving into the mechanics of cheese production, the weight publication describes more than 750 types of cheese from round the world, be it a classic British Cheddar or French Brie, or something a bit more unusual from Asia. A really good compendium.