Book Reviews
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.
Recipe for roasted venison breast with mint sauce
The breast of a venison is one of those parts that normally gets minced or ground because, to be honest, it does take a bit of cooking.
Book review: Cook, Eat, Repeat by Nigella Lawson
Book review: Great British Vegan, by Aimee Ryan
Book review: Loaf Story: A Love Letter To Bread, by Tim Hayward
The world has had a love/hate relationship with bread over the years: from being a staple,[...]
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[...]
Book review: Australian Food, by Bill Granger
Bill Granger could not have picked a better time to publish his first book in six[...]
Book review: The Hand & Flowers Cookbook by Tom Kerridge
TV chef and best-selling author Tom Kerridge’s the Hand & Flowers in Marlow, Buckinghamshire, which opened[...]
Book review: The French Laundry, Per Se, by Thomas Keller
Excerpted from The French Laundry, Per Se by Thomas Keller, published by Artisan Books. Copyright © 2020.It’s a difficult time to be debating the future of fine dining, but Thomas Keller’s first book in almost a decade finds the chef in a contemplative mood. "
Book review: Fäviken: 4015 Days, Beginning to End, by Magnus Nilsson
Why would anyone write a book about a closed restaurant? And who would want to read it?’ That’s the question chef and author Magnus Nilsson poses in his fifth book, and the second about his restaurant Fäviken, which closed in[...]
Book review: Wines & Recipes, by Raul Diaz
Sommelier Raul Diaz has worked in the wine trade for 15 years. He teaches Wine & Spirit Education Trust courses at the Corinthia London through his Wine Training School, and is the UK ambassador for VDP German wines.
Book review: Stark, by Ben and Sophie Crittenden
Stark is no ordinary Michelin-starred restaurant. In December 2016, chef-proprietor Ben Crittenden, formerly of the West[...]
Book review: There and Back Again: A Purnell’s Journey, by Glynn Purnell
Weighing in at 6.5kg and standing over a foot tall, Glynn Purnell’s third book dwarfs his[...]
Book review: The Food Almanac, by Miranda York
The Food Almanac is the first title from Miranda York, food writer and the founder of[...]
Book review: The Pie Room by Calum Franklin
Calum Franklin, the Michelangelo of pastry, has written one of the most highly anticipated cookery books[...]
Book review: The Sourdough School: Sweet Baking, by Vanessa Kimbell
During lockdown it was impossible to get away from photos on Instagram of chefs and amateurs alike trying their hand at sourdough, which makes the publication of The Sourdough School: Sweet Baking particularly well-timed."
Book review: Ottolenghi Flavour
“I have never been shy about my love of vegetables,” says Yotam Ottolenghi in the introduction to Flavour.
Book review: Rising Hope: Recipes and Stories from Luminary Bakery, by Rachel Stonehouse and Kaila H Johnson
Luminary is a London-based bakery on a mission to empower some of the UK’s most disadvantaged women.
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