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Red Sands by Caroline Eden
The Relation Between Us by Bo Bech
The Bull and Last by Ollie Pudney, Joe Swiers and Giles Coren
The French Laundry, Per Se by Thomas Keller
The Hand and Flowers Cookbook by Tom Kerridge
My Wild Atlantic Kitchen by Maura O’Connell Foley
Cookbooks for Christmas 2020
The Whole Chicken by Carl Clarke
Australian Food by Bill Granger
Pizza: A book by Pizza Pilgrims by James and Thom Elliot
A Love for Food by Carole Bamford
Faviken: 4015 Days, Beginning to End by Magnus Nilsson
Vegetarian round up: The Part-Time Vegetarian’s Year and Italy: The World Vegetarian
Stark by Ben and Sophie Crittenden
Ekstedt by Niklas Ekstedt
A Purnell’s Journey: There and Back Again by Glynn Purnell
The Pie Room by Calum Franklin
Home Style Cookery by Matty Matheson
Home Cookery Year by Claire Thomson
Japanese Cooking for the Soul
A Table for Friends by Skye McAlpine
Dirt by Bill Buford
Jikoni by Ravinder Bhogal
Sun and Rain by Ana Roš
The Rangoon Sisters Cookbook by Amy Chung and Emily Chung
Which Wine When by Bert Blaize and Claire Strickett
Archive
Eat Green by Melissa Hemsley
root, stem, leaf, flower by Gill Meller
Ainsley’s Mediterranean Cookbook
Table Manners by Jessie and Lennie Ware
What is Cooking by Ferran Adrià and elBullifoundation
Cooking in Marfa by Virginia Lebermann and Rocky Barnette
No Sushi by Andrew Kojima
The Roasting Tin Around The World by Rukmini Iyer
Arzak + Arzak by Gabriella Ranelli, Xabier Gutiérrez and Igor Zalakain
John Burton-Race: The Authorised Biography with Michael Cowton
Falastin by Sami Tamimi and Tara Wigley
Giffords Circus Cookbook by by Nell Gifford and Ols Halas
The Vegetarian Silver Spoon
Palestine on a Plate by Joudie Kalla
Vegan JapanEasy by Tim Anderson
South by Sean Brock
Take One Tin by Lola Milne
The Irish Cookbook by Jp McMahon
The Whole Fish Cookbook by Josh Niland
Marcus Everyday by Marcus Wareing
Big Momma Cucina Popolare by Big Momma
The Twelve Cookbooks of Christmas
Rick Stein’s Secret France by Rick Stein
Super Sourdough by James Morton
Dishoom Shamil Thakrar, Kavi Thakrar and Naved Nasir
Weeklight by Donna Hay
Signature Dishes That Matter by Christine Muhlke et al
The Official Downton Abbey Cookbook by Annie Gray
Black Axe Mangal by Lee Tiernan
Casa Cacao by Jordi Roca and Ignacio Medina
The Book of St John by Fergus Henderson and Trevor Gulliver
Oyster Isles by Bobby Groves
Buttermilk Graffiti
You and I Eat the Same by Chris Ying and Rene Redzepi
The Quality Chop House by William Lander, Daniel Morgenthau and Shaun Searley
The Food of Sichuan by Fuchsia Dunlop
The Shore by Bruce Rennie
The Garden Chef with an introduction by Jeremy Fox
Cook House by Anna Hedworth
A Cookbook by Matty Matheson
André Simon Awards 2018
How To Eat a Peach by Diana Henry
Shetland by James and Tom Morton
Pasta, Pane, Vino by Matt Goulding
Together: Our Community Cookbook by the Hubb Community Kitchen and HRH The Duchess of Sussex
Pie and Mash down the Roman Road by Melanie McGrath
Lateral Cooking by Niki Segnit
Mob Kitchen by Ben Lebus
Andre Simon awards special feature: An interview with chairman Nick Lander
Black Sea by Caroline Eden
First, Catch by Thom Eagle
Andre Simon Awards special feature: an interview with Meera Sodha
Book extract: First, Catch by Thom Eagle
How To Eat a Peach by Diana Henry
Shetland by James and Tom Morton
Pasta, Pane, Vino by Matt Goulding
Together: Our Community Cookbook by the Hubb Community Kitchen and HRH The Duchess of Sussex
Pie and Mash down the Roman Road by Melanie McGrath
Lateral Cooking by Niki Segnit
Mob Kitchen by Ben Lebus
Saffron in the Souks by John Gregory-Smith
Fare magazine
Restaurant Nathan Outlaw by Nathan Outlaw
The Noma Guide to Fermentation By René Redzepi & David Zilber
Mirazur by Mauro Colagreco
Estela by Ignacio Mattos
Simply Delicious by Darina Allen
Time by Gill Meller
Tom Kitchin’s Fish and Shellfish
The French Revolution by Michel Roux Jr
Bread and Butter by Richard Snapes, Grant Harrington and Eve Hemingway
In My Blood by Bo Bech
Pollen Street: The Cookbook by Jason Atherton
From the Earth by Peter Gilmore
Black Sea by Caroline Eden
First, Catch by Thom Eagle
A Very Serious Cookbook by Jeremiah Stone and Fabian von Hauske
Rogan: The Cookbook
Salt, Fat, Acid, Heat by Samin Nosrat
Simple by Yotam Ottolenghi
Jamie Cooks Italy by Jamie Oliver
On Vegetables by Jeremy Fox
Chicken and Charcoal by Matt Abergel
Jack Stein’s World on a Plate
The Hidden Hut by Simon Stallard
Planted by Chantelle Nicholson
Gunpowder by Harneet Baweja, Devina Seth and Nirmal Save
Larder by Robin Gill
Aska by Fredrik Berselius
Out of My Tree by Daniel Clifford
Japan: The Cookbook by Nancy Singleton Hachisu
Goat by James Whetlor
Kricket: An Indian-Inspired Cookbook by Will Bowlby
The Mushroom Cookbook by Michael Hyams and Liz O’Keefe
Room for Dessert by Will Goldfarb
Well Seasoned by Russell Brown and Jonathan Haley
Smitten Kitchen by Deb Perelman
Downtime by Nadine Levy Redzepi
Hawksmoor: Restaurants & Recipes by Huw Gott and Will Beckett
Akelare: New Basque Cuisine by Pedro Subljana
Bread is Gold by Massimo Bottura
At My Table by Nigella Lawson
Broth to Bowl by Drew Smith
Hook Line Sinker by Galton Blackiston
The Complete Practical Cook by Charles Carter
The Road to Mexico by Rick Stein
River Cafe 30 by Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray
The Sportsman by Stephen Harris
Sabor: Flavours from a Spanish Kitchen by Nieves Barragan Mohacho
This is Mine by Mark Dodson
On the Side: A Sourcebook of inspiring side dishes by Ed Smith
Modern Baker by Melissa Sharp
Salt is Essential by Shaun Hill
Chiltern Firehouse: The Cookbook by Andre Balazs and Nuno Mendes
El Celler de Can Roca by Joan, Josep and Jordi Roca
Junk Food Japan: Addictive Food from Kurobuta by Scott Hallsworth
The Five Seasons Kitchen by Pierre Gagnaire
The Chef’s Library: Favourite Cookbooks from the World’s Great Kitchens by Jenny Linford
Éric Frechon by Éric Frechon
Think Like A Chef by Tom Colicchio
The Frenchman and the Farmer’s Daughters by Stéphane Borie
L’Atelier of Alain Ducasse
Alfred Portale’s Gotham Bar and Grill Cookbook
No Place Like Home by Rowley Leigh
The Clatter of Forks and Spoons by Richard Corrigan
Gary Rhodes at the Table
Cooking At The Merchant House by Shaun Hill
Casa Marcial: The Cuisine of Nacho Manzano by Benjamin Lana
Roots by Tommy Banks
Recipes
Green Shakshuka by Gizzi Erskine
Bibimbap by Gizzi Erskine
Fish and Chips by Thomas Keller
The Whole Bird by Thomas Keller
Peaches ‘N’ Cream by Thomas Keller
Smoked haddock omelette by Tom Kerridge
Slow cooked duck by Tom Kerridge
Vanilla crème brûlée by Tom Kerridge
Duck liver parfait by Ben Crittenden
Poussin, korma, grape by Ben Crittenden
Pecan pie by Ben Crittenden
Lemon meringue pie with English blackberries – star anise by Glynn Purnell
Monkfish Masala with Red Lentils, Pickled Carrots and Coconut Garnish by Glynn Purnell
Haddock and Eggs – Cornflakes – curry oil by Glynn Purnell
Twice Baked Cheese Soufflé by Maura O’Connell Foley
Rum & Walnut Tart with Rum Butterscotch Sauce by Maura O’Connell Foley
Smoked Cod Cakes by Maura O’Connell Foley
Persian Lamb Neck Soup by Matty Matheson
Molasses Bread in an Apple Juice Can by Matty Matheson
Green Curry Beef Ribs by Matty Matheson
Classic puff pastry by Calum Franklin
The ultimate sausage roll by Calum Franklin
Hot pork pie by Calum Franklin
Glazed apple tart by Calum Franklin
Sicilian Couscous Salad by Skye McAlpine
Spaghetti with creamy lemon sauce by Skye McAlpine
Berry Cloud Cake by Skye McAlpine
Lamb and Aubergine Fatteh by Ravinder Bhogal
Lemongrass Poussin with Green Mango and Peanut Salad by Ravinder Bhogal
Banana Cake with Miso Butterscotch and Ovaltine Kulfi by Ravinder Bhogal
Chicken Katsu Noodles
Chicken Ramen
Veggie Crunch Rolls
Courgette flatbreads with lots of herbs and goat’s cheese by Gill Meller
Raspberry and rhubarb crumble by Gill Meller
Penne with artichokes, peppers, spinach and almonds by Ainsley Harriot
Lentil and haloumi bake by Ainsely Harriot
Mediterranean sea bass with potato bake by Ainsley Harriot
Bread by Ana Roš
Summer Pear by Ana Roš
Goat cottage cheese ravioli by Ana Roš
Chicken Soup by Jessie and Lennie Ware
Turkey Meatballs in Tomato Sauce by Jessie and Lennie Ware
‘Triple Threat’ Chocolate Brownies by Jessie and Lennie Ware
Slow-cooked pork pibil with pink pickled onions by Rukmini Iyer
Slow Roasted Peppers With Chilli, Lemon and Garlic Beans by Rukmini Iyer
Peach and Dulce De Leche Cake with Meringues & Cream by Rukmini Iyer
Rye Crostata with Peas and Asparagus
Sweet tahini rolls (Kubez el tahineh) by Sami Tamimi and Tara Wigley
Labneh cheesecake with roasted apricots, honey and cardamom by Sami Tamimi and Tara Wigley
Chicken musakhan by Sami Tamimi and Tara Wigley
French Onion Ramen by Tim Anderson
Sweetcorn Curry Croquettes by Tim Anderson
Japanese mushroom parcels with garlic and soy sauce by Tim Anderson
Coddle by Jp McMahon
Green Pizz’ from Big Momma Cucina Popolare
La Gran Carbonara from Big Momma Cucina Popolare
The Incredible Lemon Pie from Big Momma Cucina Popolare
Vietnamese Scrambled Eggs with Sesame Bread by Lee Tiernan
Pressed Octopus and Szechuan Vinaigrette by Lee Tiernan
Crispy Fuckin’ Rabbit by Lee Tiernan
Sticky Toffee Pudding by Francis Coulson
The Crunchy Part of the Lasagne by Massimo Bottura
Stuffed Pig’s Trotters with Morels by Pierre Koffmann
Quality Chop House’s famous Confit Potatoes by Shaun Searley
Welsh Rarebit by Fergus Henderson
Grilled Lamb’s Hearts, Peas and Mint by Fergus Henderson
Salted Chocolate and Caramel Tart by Fergus Henderson
Basque-Style Chicken by Michel Roux Jr
Monkfish Cooked in the Style of Lamb by Michel Roux Jr
Fruit Soup with Verbena by Michel Roux Jr
Sole, Jerusalem artichoke, black truffle by Mauro Colagreco
Grouper Rosemary Salsify by Mauro Colagreco
Turbot Celeriac Sorrel by Mauro Colagreco
Turbot with Fennel Ravioli on Gruyere by Bo Bech
Wild Duck with Hokkaido Squash and Arabica by Bo Bech
Baked white onion with tamari, ginger, lime and sesame by Bo Bech
Braised eggs with leek and za’atar by Yotam Ottolenghi
Iranian herb fritters by Yotam Ottolenghi
Slow-cooked chicken with a crisp corn crust by Yotam Ottolenghi
Radish stew by Simon Rogan
Smoked lamb shoulder by Simon Rogan
Quince tart with gingerbread ice cream by Simon Rogan
Crispy Fish Goujons and Pickled Red Cabbage Tacos by Tom Kitchin
Octopus, Mixed Bean and Black Olive Salad by Tom Kitchin
Salmon Wellington by Tom Kitchin
Lima bean and sorrel cacio e pepe by Jeremy Fox
Carta da musica, leaves, things and truffled pecorino by Jeremy Fox
Carrot juice cavatelli, tops salsa and spiced pulp crumble by Jeremy Fox
Cornish chilli crab by Jack Stein
Green pasta bits by Jack Stein
Pineapple tart Tatin by Jack Stein
Whole Barbecued Spiced Cauliflower, Tarragon Tzatziki, Summer Slaw by Chantelle Nicholson
Seeded Granola and Chai-spiced Poached Plums by Chantelle Nicholson
Peanut Butter Pudding, Peanut Caramel, Dark Chocolate Sorbet by Chantelle Nicholson
Mustard Broccoli by Herneet Baweja, Devina Seth and Nirmal Save
Chicken and wild garlic soup by Simon Stallard
Fire-pit wild sea bass with verde sauce by Simon Stallard
Buttermilk drop cakes with lemon curd by Simon Stallard
KFC (Korean Fried Cauliflower) by Matt Abergel
Eggplant Salad with Pickled Garlic and Ginger Tosazu by Matt Abergel
Smoked beetroot tartare Cacklebean egg yolk, hazelnut by Robin Gill
Loch Duart Salmon Oyster Emulsion, Fennel, Fried Wakame by Robin Gill
Salted Caramel Cacao, Malt Ice Cream by Robin Gill
Harissa mackerel flatbreads with quick pickled cucumber by Jonathan Haley
Warm salad of new season’s spring lamb by Russell Brown
Iced strawberry parfait by Russell Brown
Smoky sheet pan chicken with cauliflower by Deb Perelman
Crispy tofu and broccoli with sesame-peanut pesto by Deb Perelman
Ensenada fish tacos by Rick Stein
Turkey breast with pasilla chipotle chilli butter sauce by Rick Stein
Mexican rice pudding with honeycomb Rick Stein
Roasted ratatouille with orzo by Nadine Levy Redzepi
Lasagne with sausage meatballs by Nadine Levy Redzepi
Danish apple dessert by Nadine Levy Redzepi
Mezze paccheri, black pepper and langoustine by Ruth Rogers
Risotto al Amarone di Valpolicella by Ruth Rogers
Veal shin slow cooked with Barolo and sage by Ruth Rogers
Pork belly and mojo verde by Nieves Barragán Mohacho
Persimmon, goat’s cheese and land cress salad by Nieves Barragán Mohacho
Doughnuts and hot chocolate sauce by Nieves Barragán Mohacho
Salmagundi by Stephen Harris
Slip sole in seaweed butter by Stephen Harris
Warm chocolate mousse by Stephen Harris
Interviews
Author interview: Stephen Harris
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