In-depth cookery book reviews.

The Philosophy of Cheese by Patrick McGuigan

The Philosophy of Cheese by Patrick McGuinan (cover)

I bought this delightful little yellow book on an impulse, drawn to it by the simple illustration of cheese on its cover, and its erudite title, The Philosophy of Cheese. After all, cheese is a serious business (as well as a personal addiction). In about 100 pages, McGuigan leads us through the history of cheese. ... Read more »

Roasting Pan Suppers by Rosie Sykes

Roasting Pan Suppers (book cover)

Roasting Pan Suppers is a new cookbook written by food writer and chef Rosie Sykes. Published by the National Trust Books, it joins a collection of publications including recipe books covering a range of categories, from bread and puddings to roasts and slow cooking. The cover image speaks comfort food. Wholesome, nourishing comfort food. A ... Read more »

One Tin Bakes by Edd Kimber

One Tin Bakes (book jacket)

I first met Edd Kimber shortly after he won the first ever series of Great British Bake Off in 2010 (which I loved), and have really enjoyed seeing his career in food writing, food photography and recipe development grow and grow and grow. By any measure, he’s established a hugely successful career during the last ... Read more »

Condiments by Caroline Dafgard Widnersson

Condiments by Caroline Dafgard Widnersson (book cover)

Condiments is an intriguing and unusual concept for a book, bombarded as we are on every supermarket and deli shelf with condiments of seemingly endless variety. In her single page introduction, Caroline Dafgard Widnersson explains that making condiments is her own personal hobby, likening it to raising children, and her mission in bringing the hobby ... Read more »

Harumi’s Japanese Kitchen by Harumi Kurihara

Harumi's Japanese Kitchen (cover)

Harumi Kurihara has published over 140 books and is a household name in Japan with an ever-expanding following in the West. Harumi’s Japanese Kitchen is her latest title, written specifically for non-Japanese cooks. The book, released in August 2020, promises to take readers back to the basics of Japanese cooking, a cuisine I love and ... Read more »

Aegean: Recipes from the Mountains to the Sea by Marianna Leivatitaki

Aegean - Recipes from the Mountains to the Sea by Marianna Leivatitaki (cover)

Marianna Leivatitaki, author of Aegean: Recipes from the Mountains to the Sea by Marianna Leivatitaki, spent her childhood steeped in the atmosphere of her family’s seafood taverna in Crete, immersed in ingredients, and the simplicity and purity of recipes she gathered in her notebook scribbles from the women cooking in Chania’s seafront restaurants. Her heritage is ... Read more »

Letitia Clark’s Bitter Honey: Recipes and Stories from the Island of Sardinia

Book cover for Bitter Honey by Letitia Clark

Bitter Honey, released in April 2020, shares recipes and stories from the island of Sardinia. Author Letitia Clark has a background working in the restaurant industry, and splits her time between London and rural Sardinia. Knowing little about Sardinian food (within the broader Italian cuisine we encounter in the UK), I am keen to learn ... Read more »

Japanese Food Made Easy By Aya Nishimura

Japanese Food Made Easy By Aya Nishimura

There’s a real disconnect between how complex many Brits perceive Japanese cooking to be, and how difficult it actually is. In reality, the majority of every day Japanese food is straightforward to make, especially if you have a clear, easy-to-follow recipe. That’s where Aya Nishimura’s Japanese Food Made Easy comes in, a cookbook to help ... Read more »

Sally Butcher’s Meze: Snacks, Small Plates and Street Food from the Middle East

Book cover for Meze: Snacks, Small Plates and Street Food from the Middle East by Sally Butcher

Meze: Snacks, Small Plates and Street Food from the Middle East is my first introduction to the work of Sally Butcher who has had a very successful career in food as a writer of many cookbooks such as Persia in Peckham, Veggiestan and Snackistan and also as the owner and chef of the iconic Peckham-based ... Read more »