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book review

Book review: The Borough Market Cookbook

Book review: The Borough Market Cookbook

Borough Market has traded in some form or another since 1014, reaching the peak of its wholesale operation in the 1930s before reinventing itself for the public in 1998 and growing into the culinary mecca it is ... Read more
Book review: Dirty Vegan by Matt Pritchard

Book review: Dirty Vegan by Matt Pritchard

With more than 250,000 people in 193 countries having pledged to cut meat and dairy from their diet this month as part of ‘Veganuary’, operators must be mindful of including dishes free from animal products on ... Read more
Book review: The Noma Guide to Fermentation

Book review: The Noma Guide to Fermentation

One theory of how leavened bread was invented is that an ancient Egyptian accidently left a mix on the side, which picked up naturally occurring yeast spores. René Redzepi of the two-Michelin-starred Noma in Co ... Read more
Book review: Salt by Paul Foster

Book review: Salt by Paul Foster

Salt is a weighty debut from recently Michelin-starred chef Paul Foster in terms of both its size and content. The recipes showcase the beautifully delicate and technical dishes that have seen the restaurant re ... Read more
Book review: Basque Country by Marti Buckley

Book review: Basque Country by Marti Buckley

The Basque Country, straddling the border between France and Spain, boasts more Michelin-starred restaurants per capita than any other region in the world. However, this cookbook focuses on its traditional reci ... Read more
Book review: In My Blood, by Bo Bech

Book review: In My Blood, by Bo Bech

A lot can be read into the fact that In My Blood opens with a personality test designed by 20th-century author Marcel Proust and approaches the finale with a commentary transcript from legendary boxing bout the ... Read more
Book review: Pastry School by Le Cordon Bleu

Book review: Pastry School by Le Cordon Bleu

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. The book contains 100 step-by-step recipes ill ... Read more
Book review: Generations by James Sommerin

Book review: Generations by James Sommerin

James Sommerin’s debut book Generations charts the chef’s journey to achieving a Michelin star for the second time in 2016 at his eponymous restaurant in Penarth near Cardiff, two years after opening, as well a ... Read more
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