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Forthcoming reviews
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
Latest reviews
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
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
Archive
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
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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