Recipes
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 limited to takeaway or delivery, or closed altogether.
Recipe of the week: Aimee Ryan's veggie wellington
Taken from Great British Vegan, by Aimee Ryan (White Lion Publishing, £20)
Recipe of the week: Gizzi Erskine's celeriac cordon bleu
Book review: Restore: A Modern Guide to Sustainable Eating by Gizzi Erskine
Recipe of the week: mince pie tarts with miso white chocolate ganache
Recipe: Tim Hayward's mince on toast
Recently, in a very fashionable bar somewhere in New York, a young man with a beard[...]
Recipe: Slow-cooked beef cheek with soft polenta, crispy shallots and Parmesan, from The Bull & Last
Soft, rich, sticky and creamy, and perfect for when there’s a chill in the air. Cook[...]
Recipe: Bill Granger's chilli miso salmon with hot and sour eggplant
This is my variation on the classic miso-marinated cod from the wonderful Nobu restaurants, plus an[...]
Recipe: Thomas Keller's leeks vinaigrette, pain de campagne and black winter truffle ravigote
This is a bistro classic we all love, one of our favourite salads.
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 December 2019."
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 House in Biddenden, converted a sandwich shop in Broadstairs into a restaurant.
Recipe: Glynn Purnell's Orkney scallop with sauce Bordelaise
Taken from There and Back Again: A Purnell’s Journey, by Glynn Purnell
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[...]
Recipe: Meera Sodha's parsnip and carrot mulligatawny soup, from Miranda York's Food Almanac
Like kedgeree and curry, mulligatawny is part of the culinary legacy of the Raj, a cultural[...]
Book review: The Food Almanac, by Miranda York
The Food Almanac is the first title from Miranda York, food writer and the founder of[...]
Recipe: Calum Franklin's hot pork pie
Taken from The Pie Room by Calum Franklin"
Book review: The Pie Room by Calum Franklin
Calum Franklin, the Michelangelo of pastry, has written one of the most highly anticipated cookery books of the year in The Pie Room.
Recipe: brioche from The Sourdough School: Sweet Baking
Taken from The Sourdough School: Sweet Baking by Vanessa Kimbell
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