In her introduction to Mandalay, MiMi Aye describes her aunt disclosing a recipe for Shan tofu to a housekeeper, who promptly quits her job to start up a tofu business in her own village. Recipes in Burmese cul ... Read more
“When it comes to fruit, vegetables and herbs, we desperately need to revise our perspective of edibility,” say Mat Pember and Jocelyn Cross, the Australian authors of this new tome. “So many edible parts of co ... Read more
Following cookbooks exploring Basque and Catalonian cuisine, Spanish restaurateur José Pizarro’s latest tome takes a look at Andalusia and the culinary traditions around Spain’s southern coast – Granada, Aracen ... Read more
A plethora of cookery books focused on chefs growing their own produce are set to be published in the coming months. All are highly topical in that they feed into the demand from consumers for highly sustainabl ... Read more
In the late spring the fishermen in Port Isaac throw out their cuttlefish traps. Over the past few years they have been very successful at it, which is fortunate for me as I adore cuttlefish. In my opinion, it ... Read more
It’s the most decorated fish restaurant in the UK with two Michelin stars, four AA rosettes and the top spot in the current Good Food Guide, and now Restaurant Nathan Outlaw has its own self-titled cookery book ... Read more
Anyone keen to gain an insight into what can be expected from the new restaurant set to open on London’s Charlotte Street in the summer would do well to pick up a copy of Ben Tish’s new book Moorish.
Following on from Feasts, Sirocco and Persiana, cookery teacher and supper club host Sabrina Ghayour’s fourth book explores the Persian and Middle Eastern cuisine for which she’s known through a vegetarian lens ... Read more
With more of us choosing to eat less meat or no meat at all, the demand for recipes focused on fish and vegetables is on the up. So, the more inspiration there is out there to help chefs and caterers meet the d ... Read more
Siberian-born Alissa Timoshkina has made it her mission to paint a “more authentic portrait” of Russian and Siberian cuisine beyond the stereotypical images of blinis with caviar or grey, lifeless plates of mea ... Read more
The basis for Kitchen Cocktails, the 11-site London Cocktail Club (LCC) brand founded by JJ Goodman and James Hopkins, is a mixture of top-class, ingredient-led drinks and a quirky sort of anarchy.
This recipe is based on a classic Greek octopus salad. Tender, meaty octopus is nestled upon salad leaves to serve as part of a mezze feast, or with the saffron-roasted potatoes and mayonnaise.