Book Review
Book review: Cherry Blossom by Dave J Critchley
In Cherry Blossom Liverpudlian chef Dave J Critchley shares dishes developed as a result of his training in China under Master Wu
Book review: The Spanish Home Kitchen by José Pizarro
Jose Pizarro has returned to his homeland to bring a taste of Spain with his new book
Book review: Kin Thai by John Chantarasak
Book review: Berber & Q: On Vegetables by Josh Katz
Book review: Wild and Sweet by Rachel Lambert
Book review: Portugal: The Cookbook by Leandro Carreira
Author Leandro Carreira embarked on a three-year endeavour to create Portugal: The Cookbook, an extensive view[...]
Book review: Grains for Every Season by Joshua McFadden and Martha Holmberg
Joshua McFadden and Martha Holmberg show how to get on board with grains from barley to[...]
Book review: Everything I Love to Cook by Neil Perry
Neil Perry defined 1990s fusion cooking at his Sydney restaurant Rockpool.
Baking with Fortitude by Dee Rettali
Dee Rettali, founder of London craft bakery Fortitude Bakehouse, has finally released a book sharing her[...]
Book review: Three: Acid, Texture, Contrast by Selin Kiazim
In this book, Selin Kiazim of modern Turkish-Cypriot restaurant Oklava in London offers her readers no less than “the essential foundations to redefine everyday cooking” – the three building blocks of acid, texture and contrast that “turn good dishes into knockout dishes”. "
Book review: Foolproof One-Pot by Alan Rosenthal
In the depths of a seemingly never-ending winter lockdown, the words “one pot” and “comfort food” go hand in hand. Foolproof One-Pot proves that one-pot dishes can be so much more than simple stews and soup.
Book review: Join the Greener Revolution by Ollie Hunter
Join the Greener Revolution follows Ollie Hunter’s debut publication last year, 30 Easy Ways to Join the Food Revolution, and, like its predecessor, it offers 30 ways to live and eat more sustainably.
Book review: Cook, Eat, Repeat by Nigella Lawson
The title of Nigella Lawson’s latest cookbook recognises what she describes as the “Sisyphean drudgery” cooking[...]
Book review: The Seafood Shack: Food & Tales from Ullapool
The Seafood Shack: Food & Tales from Ullapool gives you exactly what you expect from the[...]
Book review: Gastronogeek: 42 Recipes From Your Favourite Imaginary Worlds
Have you ever seen characters eating a meal in a film and wondered what it tastes[...]
Book review: Great British Vegan, by Aimee Ryan
Veganuary may not be at the top of every chef’s mind this month, with many kitchens[...]
Book review: Restore: A Modern Guide to Sustainable Eating by Gizzi Erskine
Gizzi Erskine’s latest book, Restore, focuses on practical steps and advice on cooking more sustainably in a holistic way that benefits our environment, health and agricultural industry. "
Book review: The Bull & Last, by Ollie Pudney and Joe Swiers
Located in an enviable location on the edge of London’s Hampstead Heath, the Bull & Last is so much more than just another boozer.
Book review: Australian Food, by Bill Granger
Bill Granger could not have picked a better time to publish his first book in six years.
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