Book reviews
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It always amuses me to find that those responsible for creating the most delicate dishes are often huge, burly chefs. Nathan Outlaw is a prime example of this incongruity and this colossal guy creates some of the most sumptuous seafood imaginable.
Posted: 22 May 2012 | 11:44
There is a refreshing straightforwardness about Jennifer McLagan's choice of book titles. Fat ranks up there with four-letter words as conversational taboo in polite society. One of the greatest comedy films, The Producers, saw neurotic accountant, Leo Bloom, in a fit of hysteria searching for the worst insult to his...
Posted: 11 May 2012 | 11:50
This week Nathan Outlaw, whose restaurants are based at the St Enodoc hotel in Rock, publishes his first cookbook, Nathan Outlaw's British Seafood, with photogrpahs by David Loftus. Here, the two-Michelin-starred chef shares some recipes and offers Caterer and Hotelkeeper readers the chance to pick up one of five free copies
Posted: 09 May 2012 | 16:48
While the throngs of people expected to flood the capital this summer are primarily coming to visit all things royal and sporting, it would be a shame if they failed to immerse themselves in the culinary revolution that has overtaken London in recent years.
Posted: 04 May 2012 | 15:48
Following on from the success of the Two Greedy Italians cookbook, Antonio Carluccio and Gennaro Contaldo are back with another look at the diverse cooking of their home country.
Posted: 27 April 2012 | 11:16
Claudia Roden is one of the all time great food writers. Her books generally explore Middle Eastern and north African food and are classic texts on the cookery of those regions. The shift toward Spain is a natural extension.
Posted: 20 April 2012 | 12:36
The Fabulous Baker Brothers is a boy's cookery book, written by two big boys, Tom and Henry Herbert. The brothers' great-grandmother was a baker's daughter in the late 1900s who married Thomas Herbert, a blacksmith in the Cotswold village of Down Ampney.
Posted: 05 April 2012 | 10:41
At first glance, Bread Revolution looks as though it could be a children's cookbook. Large headlines, photographs of shiny-faced kids with aprons and hand-drawn diagrams all give the impression that this is a tome aimed at the youngest generation of bakers. But look again and you will find it is packed full of a delightful selection of interesting breads which could boost any restaurant menu.
Posted: 27 March 2012 | 14:40
The sort of home cooking that would once have been passed down to the next generation, most likely from mother to daughter, was all but lost when modern woman broke the link and sought to rely on quick and convenient food as they strived for full and enriched lives.
Posted: 19 March 2012 | 10:45
David Croft's life changed dramatically at the age of 21 as the result of a diving accident he suffered while working as a demi pastry chef at a hotel in Bermuda. As a tetraplegic, his career as an aspiring and enthusiastic young chef...
Posted: 02 March 2012 | 11:42
Coming from the celebrated Silver Spoon series - recognised as the most successful cook books in Italy since the launch of the original tome in 1950 - you know from the outset that Fish: Recipes from the Sea is going to be comprehensive and well-researched.
Posted: 24 February 2012 | 09:15
A rather dull plain white jacket does not inspire you to delve further into The Art of French Baking. However, once inside there are helpful sections on essential equipment, ingredients and techniques - and you will need these as the recipes do not go into great detail.
Posted: 20 February 2012 | 10:17
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
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
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
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
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