Cookbooks

We bring you the latest cookbooks from throughout the culinary world

Create your own Milk Bar at home

Christina Tosi was the head pastry chef at world famous New York restaurant Kho, part of the Momofuku group of restaurants notorious for bringing some cool to Korean food. She formed the standalone Milk...

Cookbook round up

There are just too many noteworthy cookbooks that have come out of late that all fantastic so we thought we’d do a quick summary of our recent favourites. These are all brilliant for their own reasons...

Out of the ordinary

As the title of Stefan Gates’ new book suggests, there is nothing ordinary about it. The Extraordinary Cookbook is a remarkable journey through Stefan’s peculiar and brilliant culinary mind....

In a stew

You may have spotted ‘stewed!’ pots on the shelves of your local supermarket – if you haven’t they’re well worth a try instead of the usual take-away sandwich for lunch –...

Indian cooking from the heart

Anjum Anand, recently voted Personality of the Year at the British Curry Awards is back with a new cook book dedicated to a selection of her favourite curries – regional favourites, restaurant specials...

Puds from a masterchef

Gregg Wallace, host of the popular TV show Masterchef (the celeb version has just re-started on BBC1), has brought together his top desserts in his new book, Gregg’s Favourite Puddings. The former...

Best of British with Mark Hix

Restaurateur and chef Mark Hix opened his Smithfield eatery, Hix Oyster & Chophouse in London’s famous meat market, Smithfield in 2008. It quickly garnered a reputation as one of London’s...

Get creative in the kitchen with Alice Hart

Alice’s Cookbook by Alice Hart - Waitrose Food Illustrated’s youngest food editor is a delicious, inspiring book - you’ll ear-mark enough recipes to keep you cooking for a good long while...

Go crazy for curry with Miss Masala

In Miss Masala, Indian cookery goddess and girl about town Mallika Basu goes from food blogging superstar to author, bringing with her her trademark no-fuss, no-nonsense approach to cooking. She demystifies...

Carluccio shows us some simple, stylish Italian

Antonio Carluccio has been whipping up culinary treats for fifty years and his new book Simple Cooking is a coming together of all the secrets he has learned over that time. In this book, the London-based...

Tamasin Day Lewis sings for her supper

In her latest tome, Supper For A Song, Tamasin Day Lewis has ventured into new territory: that of the budget conscious cook. The book is not about scrimping, cutting corners or missing out, though....

A sweet dish from Tom Kitchin

Tom Kitchin is Scotland's youngest Michelin starred chef and probably best known for his cooking on The Great British Menu. In his first book, From Nature to Plate, Tom has captured the essence of seasonal...

Book review: 'Gordon Ramsay's Great British Pub Food'

In his new book Great British Pub Food, a joint production with his London pubs partner and Claridges head chef Mark Sargeant, Gordon Ramsay tackles the subject of recreating much loved pub classics -...

Book review: 'The Thrifty Cookbook' by Kate Colquhoun

In her new book Kate Colquhoun - the author of Taste, a fascinating look at Britain through its food – turns her attention to the very timely topic of leftovers. It's a subject which could easily...

Book Review: 'River Cottage Handbook No 3 - Bread' by Daniel Stevens

Like Preserves, the previous book in the River Cottage series, Bread takes an honest, simple approach to a subject which causes many a problem for the home cook. It demystifies in a concise way through...

Book review: 'The Vicar's Wife's Cook Book' by Elisa Beynon

The vicar’s wife of the title, Elisa Beynon wends her way through meals cooked for crowds, meals cooked for two after a long day's work and a pre-wedding meal in this charming tome. Recipes are presented...

Book review: 'Best Of British' by Ed Baines

Ed Baines' latest book is a celebration of what it means to eat British. The UK has incredible cultural diversity and this is reflected in its food, much of which has too long languished in obscurity....



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