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Book Reviews

Chef

Book review: South by Sean Brock

19 December 2019 by

Sean Brock is on a mission. He intends to be remembered for helping people all over the world recognise the food from the US southern state as one of the globe’s most revered cuisines.

Chef

Book review: Marcus Everyday

12 December 2019 by

In Marcus Wareing’s eighth cookbook, Marcus Everyday, the chef shares the recipes he cooks regularly at home with his family.

Chef

Book review: The Quality Chop House: Modern Recipes and Stories from a London Classic

05 December 2019 by
Chef

Book review: Rick Stein's Secret France

29 November 2019 by
Recipe: Braised tripe, red wine and shallots Archive

Recipe: Braised tripe, red wine and shallots

22 November 2019 by
Chef

Book review: The Book of St John

22 November 2019 by

Book review: Black Axe Mangal by Lee Tiernan Chef

Book review: Black Axe Mangal by Lee Tiernan

07 November 2019 by

It’s tempting to pigeonhole Lee Tiernan, chef and proprietor of cult north London restaurant Black Axe[...]

Book review: Signature Dishes That Matter Chef

Book review: Signature Dishes That Matter

31 October 2019 by

Modern gastronomy is often about looking forward: to the next Instagrammable dish, the next fashionable cuisine,[...]

Book review: Whole Food Cooking Every Day Chef

Book review: Whole Food Cooking Every Day

24 October 2019 by

Whole Food Cooking Every Day follows on from vegetarian chef Amy Chaplin’s award-winning At Home in[...]

Book review: Casa Cacao Chef

Book review: Casa Cacao

17 October 2019 by

Although it seems to have been around forever, ‘bean to bar’ is a relatively new concept,[...]

News

Edge Hotel School vice-principal writes finance book for hoteliers

A book aimed at helping hoteliers make their businesses more financially successful has been penned by the vice-principal of the Edge Hotel School at the University of Essex."

10 October 2019 by
Chef

Book review: Glorious Game

03 October 2019
by

The beginning of the game season has been marked in Britain for centuries with the first arrival of wild grouse or venison lovingly transformed into grand feasts each August.

Book review: Modern Sourdough Chef

Book review: Modern Sourdough

26 September 2019
by

Popular wisdom has always held that the success of hot-section chefs comes from personal ingenuity, while victory for pastry chefs comes from good recipes.

Chef

Book review: The Whole Fish Cookbook

12 September 2019 by

Some 20 years ago the industry looked to the blessings of St John and, in return,[...]

Chef

Book review: Cook House By Anna Hedworth

06 September 2019 by

Anyone considering opening a restaurant with no previous experience would do well to pick up a[...]

Chef

Book review: Sour by Mark Diacono

29 August 2019 by

As you stare at the lime-green cover of Sour and its promise to uncover “the magical[...]

Book review: The Constance Spry Cookery Book Chef

Book review: The Constance Spry Cookery Book

22 August 2019 by

Fresh off the back of Kitchen Confidential, with his punk rock chef energy still at its[...]

Chef

Book review: The Farm Community, by Emma and Tom Lane

The Farm Community charts Emma and Tom Lane's journey from city life in Sydney to running an 80-acre community farm at the gateway to Byron Bay on Australia's east coast."

23 June 2019 by
Book review: Chefs Eat Breakfast Too, by Darren Purchese Chef

Book review: Chefs Eat Breakfast Too, by Darren Purchese

14 May 2019
by

Chefs Eat Breakfast Too suggests that it can help home cooks "make breakfast like that ‘so hot right now' café down the road". However, given the boost a strong brunch offering can provide a hospitality outlet, it also has plenty[...]

Book review: Pastry School by Le Cordon Bleu Chef

Book review: Pastry School by Le Cordon Bleu

23 September 2018
by

Le Cordon Bleu's Pastry School is a hefty 512-page how-to of all things pastry, detailing everything from the creation of basic shortcrust to beautiful pâtisserie

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