Cook book review

  • This little piggy went to market

    The Ginger Pig has been one of London’s most famous butcher’s shops seemingly forever. With sites in both the desirable shopping enclave of Marylebone Lane and London’s oldest food market...

  • Secret Scandinavia

    Scandinavian food has never been more in vogue with its healthy connotations, cool cuisine, quirky, lip-smacking flavour pairings and its ability to conjure up images of snowy tundras and stark...

  • All things old and new

    Some cookery books stand the test of time and deserve a place in the modern kitchen. These food heroes have been brought back by publishing house Quadrille and are aimed...

  • The best of British

    Peyton and Byrne are a pair of baking fanatics and turn their attention to the classics in their latest tome, British Baking. The pair have bakeries all across London in...

  • Master the art

    James Martin, host of Saturday Kitchen, is back with another collection of recipes with his new book Masterclass.The book is packed with essential kitchen recipes that cover everything from the...

  • Bake it easy

    Market Kitchen regular Lorraine Pascale keeps cooking simple in her latest book. Baking Made Easy is the accompaniment to her recent TV series drawing on her passion for baking gained...

  • French fancy

    Michel Roux Jr is probably a more familiar household name these days than Albert or Michel Sr due to his tv career on programmes such as Masterchef. He, however, learnt...

  • 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...

  • 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. He’s...

  • 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...

  • Family feasts with Sarah Raven

    Food for friends and family is a seasonal guide to entertaining throughout the year packed with recipes to satisfy friends, relations, grown-ups and little ones alike. It has everything from...
  • A mighty meaty read

    Leith’s cookery school has spawned some of the greatest names in the food world and their books are always as comprehensive as their cookery school courses. The latest guide, Leith’s...
  • 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...
  • Back to basics with Bill Grainger

    Our favourite Aussie chef is back bringing his cheerful style in his new volume Bill’s Basics. In the book, Bill Grainger takes 100 classic recipes and updates them for the...
  • Stevie Parle's Cherry clafoutis

    Ingredients (Serves 6) 80g plain flour salt, a pinch 200ml milk, 2 large eggs, beaten 2 tbsp caster sugar 500g fresh sweet cherries 1tbsp unsalted butter 2tbsp granulated sugarMethodPreheat the...
  • Far flung food with Stevie Parle

    Stevie Parle started cooking young at just 16 and since then has worked in three of the UK’s most famous and fashionable restaurants – the River Cafe, birthplace of Jamie...
  • 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...
  • Munch on some Mancunian Malaysian

    South-East Asian food has been in vogue for quite some time now. It's generally healthy, light, fresh, aromatic and covers a completely different set of flavours to most of the...

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