It is very difficult to come up with desserts for the tasting menu, especially in the winter. In summer we have such good fruit that there is never a problem, but between Christmas and the first fruit of the ne ... Read more
Mitchell Beazley, £25 Cue the meat sweats because Richard H Turner, executive chef of the steak restaurant group Hawksmoor, and the brains behind the almighty Meatopia festival has released a new book. At a tim ... Read more
‘U ris u ness in l’acqua e il mor in du vin’. According to Valentina Harris, it’s an old Italian saying that translates as ‘don’t drink water when eating risotto’, and is the opening statement of her updated an ... Read more
A Way With Media, £25 The title might sound like a bawdy joke, but this is a serious cookbook from the Michelin-starred Checkers in Montgomery, Powys. The Frenchman is Waterside Inn-trained chef Stéphane Borie ... Read more
Serves 8 as a starter/4 as a main The skate 2 x 600g skate wings Order 600g skate wings from your fishmonger, as they are thick enough but not too big. You can easily prepare four portions from one wing as a st ... Read more
By Jenny Linford Abrams, £25 If you’re reading this, chances are you’re an addict, like me. Nights spent trawling the internet, searching for the next fix. Days spent waiting for a new delivery. Hiding the cost ... Read more
Shaun Hill’s regular contributions to The Caterer’s book review pages are always a joy to read. His in-depth knowledge of cuisines ensures that his copy has intelligence and an inherent understanding of the sub ... Read more
With a philosophy of “cook without fuss and eat like a king”, the 100 recipes in this book are relatively straightforward, so there’s nothing here an experienced (or inexperienced) chef couldn’t handle.