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Book Reviews

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Recipe of the week: Rukmini Iyer's all-in-one paella

04 June 2020 by

Inspired by oven-cook risottos, I give you this oven-cooked paella – no stirring, just beautifully cooked saffron rice, rich with chorizo, chicken and garlic.

Chef

Book review: The Roasting Tin Around the World

04 June 2020 by

If you’re a cook who needs stove-top action and regularly sets off the smoke alarm (guilty), Rukmini Iyer’s new book might not be for you.

Book review: 'Comfort: Recipes to Calm your Fortress' by Gabriella Dyson and Lucy Studley Chef

Book review: 'Comfort: Recipes to Calm your Fortress' by Gabriella Dyson and Lucy Studley

28 May 2020 by
Recipe of the week: lemon sole, green sauce butter Chef

Recipe of the week: lemon sole, green sauce butter

28 May 2020 by
Book review: Everyday Bakes to Showstopper Cakes by Mich Turner Chef

Book review: Everyday Bakes to Showstopper Cakes by Mich Turner

14 May 2020 by
Book review: My Wild Atlantic Kitchen, by Maura O’Connell Foley Chef

Book review: My Wild Atlantic Kitchen, by Maura O’Connell Foley

07 May 2020 by

Chef

Book review: Vegan JapanEasy by Tim Anderson

30 April 2020 by

Tim Anderson, MasterChef winner and chef-owner of Japanese ‘soul food’ restaurant Nanban in London’s Brixton, has[...]

Book review: Cooking in Marfa by Virginia Lebermann and Rocky Barnette Chef

Book review: Cooking in Marfa by Virginia Lebermann and Rocky Barnette

23 April 2020 by

Set in the Chihuahuan Desert, the Texan town of Marfa boasts a population of 2,000 and[...]

Book review: Arzak + Arzak Chef

Book review: Arzak + Arzak

16 April 2020 by

Few chefs have had such an influence on modern cuisine as San Sebastián-based Juan Mari Arzak.

Book review: Life Kitchen by Ryan Riley Chef

Book review: Life Kitchen by Ryan Riley

09 April 2020 by

There’s a poignant story behind this cookery book. The author Ryan Riley was just 18 when[...]

Chef

Book review: Falastin: A Cookbook by Sami Tamimi and Tara Wigley

With travel plans across the world on hold, it seems almost fantastical to imagine a leisurely bumble around markets in hot, faraway towns, and this is why we need books like Falastin more than ever right now."

02 April 2020 by
Book review: Tasting Victory by Gerard Basset People

Book review: Tasting Victory by Gerard Basset

02 April 2020
by

I always knew the late Gerard Basset was special. But reading his newly published autobiography, written shortly after he was diagnosed with oesophagus cancer in 2017, emphasises that the man who has been described as “the world’s favourite sommelier” was[...]

Recipe of the week: rye crostata with peas and asparagus Recipes

Recipe of the week: rye crostata with peas and asparagus

26 March 2020
by

From The Vegetarian Silver Spoon (Phaidon, £35)

Book review: The Vegetarian Silver Spoon Chef

Book review: The Vegetarian Silver Spoon

26 March 2020 by

Vegetarianism and veganism are on the rise in the UK. According to the shopping comparison website[...]

Chef

Book review: The Botanical Kitchen, by Elly McCausland

19 March 2020 by

A waitressing job, aged 17, in a restaurant that championed local and organic food launched “notoriously[...]

Chef

Book review: Ollie Hunter's 30 Easy Ways to Join the Food Revolution

21 February 2020 by

Chef-restaurateur Ollie Hunter believes, through a series of targeted changes to the way we source our[...]

Book review: Plant power Chef

Book review: Plant power

06 February 2020 by

Annie Bell heralds the sea change in public eating habits towards a flexitarian lifestyle.

Chef

Book review: Le Cordon Bleu Chocolate Bible

As we see out the month of moderation, renowned French culinary school Le Cordon Bleu has published the collector’s edition of its encyclopaedic tome on everything chocolate, from cakes, tarts and drinks to biscuits, sweets and desserts, bringing together the collectively renowned culinary and educational expertise of the institution."

30 January 2020 by
Book review: The Lost Orchard by Raymond Blanc Chef

Book review: The Lost Orchard by Raymond Blanc

23 January 2020
by

Every project Raymond Blanc has been involved in during the 36 years he has spent turning Belmond Le Manoir aux Quat’Saisons into one of the UK’s leading hotel and restaurants has been imbued with creativity and passion.

Chef

Book review: Food Artisans of Japan

17 January 2020
by

Anyone not put off by Joycelyn Neve’s experience of traditional Japanese kaiseki in last week’s issue (The Caterer, 10 January) might wish to investigate the recipes detailed in Food Artisans of Japan. It’s the latest book on the country’s cuisine[...]

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