Books
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | Previous | Next
Reviewing On the Menu has been an enjoyable experience. Not only has it introduced me to the talented chef, James Mackenzie, but it has also inspired me to cook a host of down-to-earth, fabulous-looking dishes.
Posted: 10 February 2012 | 07:58
Part travelogue, part cook book, Food of the Grand Trunk Road follows writer and TV presenter Hardeep Singh Kohli's journey along one of South Asia's oldest and longest major arteries. Having travelled the route from Calcutta to Afghanistan, he examines the culture, traditions and atmosphere at major milestones...
Posted: 03 February 2012 | 11:28
Originally from Cumbria, Tony Leck made his home in Guernsey in 1987, having moved there as a young pastry chef. Very quickly, inspired by the slow pace of life and the bountiful local produce, he worked hard at extending his culinary knowledge working through a variety of establishments.
Posted: 02 February 2012 | 12:19
Beer writer Melissa Cole makes a point of chastising brewers and pub operators who use the terms "malty" and "hoppy" to describe beer. Beer deserves, as she points out, a little bit more reverence than that. It certainly has begun to receive it as the growing ranks of the beerati get more vocal.
Posted: 13 January 2012 | 11:04
It might not have the most alluring title, but Odd Bits is initially more appealing than Jennifer McLagan's previous two books, Fat and Bones. The cover picture looks like a tray of exhibits from a crime scene, but do not be sidetracked by this offal and giblet bravado...
Posted: 23 December 2011 | 14:22
There are only a few days left to get your Christmas shopping done. Need inspiration? Janie Stamford picks 10 of the best gifts for the hospitality professional who has everything
Posted: 21 December 2011 | 11:30
As a long time admirer of the Galvin brothers' food and their restaurants, I have been eagerly looking forward to the publication of this, their first book, Galvin a Cookbook de Luxe. It has been a long time coming, but has most definitely been worth the wait.
Posted: 16 December 2011 | 11:42
Family and food have always been entwined in Alvaro Maccioni's life, both working and personal. Growing up in his native Tuscany, conversations among extended family and friends over a meal would revolve around the gathering of ingredients, the preparation of the food and the detail of the dishes themselves.
Posted: 08 December 2011 | 14:56
This month sees the publication of Egon Ronay: The Man Who Taught Britain How To Eat, a collection of essays on the life of the iconic food critic, who passed away last year aged 94, by some of his closest friends and work colleagues. Here editor Peter Bazalgette shares a few extracts from his chapter of the book
Posted: 05 December 2011 | 14:39
In the past few weeks I have been invited to a plethora of chocolate book launches - on one evening there were two alone. And I am not referring to the dated books bulging with recipes for chocolate confectionery. We are talking about serious chocolate here.
Posted: 02 December 2011 | 16:00
Mark Sargeant is no stranger to writing cookery books, having co-authored many of the books of his former mentor, Gordon Ramsay. So after departing from the Ramsay stable more than two years ago, it's no surprise to see him launch a book in his own right.
Posted: 01 December 2011 | 11:33
Heston Blumenthal is one of the most innovative chefs in the world. His cooking at the Fat Duck and, more recently Dinner, as well as his numerous television programmes have helped make him a household name.
Posted: 29 November 2011 | 16:50
Steaks have never been more popular. Brits seem to have developed an insatiable appetite for all things bovine. From Goodman to Wolfgang Puck's first European venue Cut at 45 Park Lane and Caprice Holdings' soon to open 34 in Mayfair, it seems everyone wants a piece of the meat.
Posted: 25 November 2011 | 12:56
Some recipe books are all about coffee table appeal. Weighty tomes by celebrated chefs featuring stunning photography of spectacular dishes with recipes too complex for the average cook to attempt.
Posted: 18 November 2011 | 17:29
With just two pages on the discovery of cocoa and the journey from bean to bar, William Curley's book is all about the recipes and not the history of chocolate. Inspired by its beautiful presentation, budding chocolatiers and pâtissiers will want to get to work straight away on the delights behind the chocolate-coloured cover.
Posted: 18 November 2011 | 14:41
Just as El Bulli, the most iconic restaurant of recent times, located on the Costa Brava in northern Spain, has closed its doors, chef-patron Ferran Adrià has released a new cookbook. But it's not about 30-course menus and wondrous concoctions such as gorgonzola balloons...
Posted: 10 November 2011 | 14:25
Beer is a perenially popular subject. The internet froths with reviews, histories and other beer-related anecdotes from many a self-styled beer writer, and the trend just seems to keep on growing. It is that fact that makes the door-stopping Oxford Companion to Beer all the more impressive.
Posted: 04 November 2011 | 16:18
Pierre Hermé, a fourth generation pastry chef from Alsace, France, is regarded as a bit of a rebel with a cause. His name is synonymous with quality, innovation, daring and fashion; albeit Hermé's new collections are intoxicating things of beauty that are edible.
Posted: 03 October 2011 | 11:25
Food has the power to inspire. Flavours, textures and scents can create a glorious multi-sensory assault that precisely captures a moment in time; in personal history. It can be your very own time machine - who among us doesn't have a dish that instantly takes them back to days gone by simply in the eating.
Posted: 23 September 2011 | 12:20
Brought up in West Bay on the Dorset coast, Mark Hix has an affinity with fish which has stood him in good stead as a chef. From the age of 11, it was second nature for him to pluck fish out of the sea - although in those days it was more due to the thrill of landing a catch rather than an inbuilt desire to dish them up on a plate.
Posted: 14 September 2011 | 15:09
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | Previous | Next
