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Madalene Bonvini-Hamel’s debut book The British Larder: A Cookbook For All Seasons is a major piece of work. At nearly 500 pages, it not only gets to grip with seasonal cookery but also offers detailed descriptions and photographs of the author’s favourite ingredients.
There is much to appreciate within the British Isles, but we also have a rich and ancient tradition in trading and importing from afar, goods and spices and foods to dazzle and amaze. In their latest book, Jerusalem, Yotam Ottolenghi and Sami Tamimi write with great enthusiasm about the dishes...
J Sheekey's restaurant in London's Covent Garden is a Mecca for discerning seafood lovers and this new book is everything you'd expect from such a hallowed institution. It is beautiful to look at, the recipes are clearly laid out, with snappy instructions and easy-to-glance-at ingredient lists...
Former chef turned food writer Sybil Kapoor's latest collection of recipes looks at baking. No surprise there - the clue is in the title. However the word 'simply' is a tad misleading. This weighty tome is chock-full of information, culinary history and recipes. Kapoor worked with the National Trust in order to tackle a...
Artisan baker Lily Vanilli (real name Lily Jones) is the first to admit that she has had no formal training. Everything she has learnt about baking has been through trial and error; through reading and practice. Professional chefs shouldn't be put off by that. The hard graft might have been in a domestic kitchen...
Pierre Koffmann has been at the heart of fine cuisine in Britain for more than 40 years. Initially he worked for the Roux brothers at both Le Gavroche and the Waterside Inn, before establishing a name in his own right at La Tante Claire, where he achieved three Michelin stars.
Indian food has long been a staple in the British diet, earning curry the title of the nation's favourite dish. But only recently has real regional Indian food gained recognition on these shores. Increasingly Indian restaurants are becoming more authentic, reflecting the diversity and invention of a cuisine that goes...
The problem with so many business manuals is that they can actually be rather boring, providing little to truly engage or inspire the reader. For most people pursuing a career in hospitality, the reality is that the best way to see how a business should operate is by learning on the job - rather than reading about it.
Salt Sugar Smoke is a comprehensive lesson in food preservation. But in her latest cookbook, Diana Henry, food writer and columnist for the Sunday Telegraph's Stella magazine, has given us much more. Although she has aimed Salt Sugar Smoke at the aspiring home cook, Henry's ethos of finding the pleasure...
Nick Lander has been the Financial Times's restaurant critic for more than 20 years and is an intelligent and incisive observer of Britain's restaurant scene. Partly, this is because he spent seven years as a restaurateur himself, owning and running L'Escargot in London's Soho. So the business folk who read...
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