From: The Chef Book

I feel like cooking...

The Best of British

The 'Michelin Guide for Great Britain and Ireland' recently announced the winners of its coveted Michelin stars and Bib Gourmands (the latter are awarded to 'good quality, good value' restaurants). The books in this collection are all written by chefs who have a connection to Michelin stardom and each gives insight into Britain's vibrant restaurant culture.

Sex & Drugs & Sausage Rolls

Sex & Drugs & Sausage Rolls

Graham Garrett and Cat Black

A book of two quite different parts: Graham Garrett’s sardonic account of his working class English upbringing and the arc of his career as an almost-famous rock musician on the one hand, against recipes of sheer gastronomic brilliance on the other. It’s not the only book to combine autobiography and recipes, but it’s among the best-told.
On The Menu

On The Menu

James Mackenzie

The Pipe & Glass in Yorkshire is known in northern England and beyond for the way it combines the relaxed atmosphere of a country pub with cooking worthy of a Michelin star. Recipes include local dishes such as proper Yorkshire puddings (known as ‘popovers’ in the US) and Scarborough woof (a local fish) with clams.
Hook Line Sinker

Hook Line Sinker

Galton Blackiston

Blackiston’s name is synonymous in the UK with the north Norfolk coast, where he has lived and cooked since the early 1990s. The coast has long been an inspiration to this self-taught chef, and his love of the region’s seafood comes thorough clearly – as does the care that he gives to his recipes. Required reading for fish lovers.
Maze

Maze

Jason Atherton

Jason Atherton joined Gordon Ramsay Holdings in 2001 and launched his first solo restauarant, Maze firstly in London and then five more internationally. Maze won Time Out's 2005 Best London Restaurant award, and went on to win a Michelin star. Maze: The Cookbook's unique approach presents recipes in groups of three, with one of Maze's restaurant dishes presented in full, followed by two simpler dishes, using similar flavors and ingredients, so there is something for everyone, whatever your level of culinary ambition.
Too Many Chiefs Only One Indian

Too Many Chiefs Only One Indian

Sat Bains

Sat Bains is a chef’s chef, and this book is rated highly on ckbk by Jack Stein, Alan Murchison, and others. Bains is known for his mastery of technique. His recipes, from the tasting menus at his Nottingham, UK, restaurant, are not quick and easy, but they more than reward skilled endeavor, and the book gives insight into the mind of the chef.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Fruity Fools with Hidden Surprises

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Jo Pratt

(1)

"These can be made and eaten straightaway or popped in the refrigerator and enjoyed within a couple of days. My mom used to make a similar dessert to this and hide a surprise in the bottom—chocolate buttons, pieces of fruit or little pieces of candy. I now realize she successfully used this as a way of encouraging me to eat up. Clever Mom!" Jo Pratt

Author spotlight

Jean-Georges Vongerichten

Jean-Georges Vongerichten

Multi-award winning chef Jean Georges Vongerichten is famed for his fusion of classical French technique and delicate Asian flavors. His eponymous restaurant in New York City holds three Michelin stars, and he is the chef-owner of dozens of restaurants globally. His book Jean-Georges: Cooking at Home with a Four-Star Chef is written with the celebrated cookbook author Mark Bittman, and brings his fine cuisine within reach of the home cook.

Elaine Lemm

Elaine Lemm

Freelance food and travel writer Elain Lemm is globally reknowned for her expertise in British and Irish cuisine, and Yorkshire in particular – an expertise honed over 20 years at the Yorkshire Post and 6 years as editor of Yorkshire Life magazine. Her latest book on ckbk The Great Book of Rhubarb focuses on that quintessentially Yorkshire ingredient.

Richard Corrigan

Richard Corrigan

The Irish-born chef and restaurateur is famed for his hospitality. Corrigan grew up on a farm, and his cooking, always in tune with the seasons and firmly provenance-focused, is refreshingly down to earth for a chef whose clutch of London restaurants have earned their share of Michelin stars and critical acclaim. ‘The Richard Corrigan Cookbook,’ his debut, was published in 1999.

Features & Stories

Newsletter: Easter feasting + special offer on tickets for The British Library food season

Newsletter: Easter feasting + special offer on tickets for The British Library food season

Easter marks the point in the Christian calendar when the penitential forty-day period of Lent is over. Named after the Norse goddess of spring and rebirth Eostre, it is a time to celebrate after the winter fast, to share sweetness and abundance. There is regional variation in Easter foods, but what they have in common is that all-important rich sweetness and reference to the new season of warmth and harvest ahead.

Consuming Passions: Chocolate

Consuming Passions: Chocolate

As Easter approaches, food writer and Registered Nutritionist Joy Skipper reflects on her passion for chocolate and shares findings from her recent travels around southern India, visiting cacao plantations and chocolate makers.

Author Profile: Ashley Madden

Author Profile: Ashley Madden

When pharmacist Ashley Madden was diagnosed with multiple sclerosis in her early twenties, she began to make drastic changes to her lifestyle and career, and looked deeply at the relationship between her food and her health.

Studies in holistic nutrition led her to develop a tasty repertoire of vegan, dairy-free, gluten-free, and oil-free recipes and to create a blog, Rise, Shine, Cook.

We caught up with Ashley to discover her top healthy dishes from her best-selling debut, The Plant-Based Cookbook, and to find out how she cuts through the noise around health and food.

Newsletter: Magical food from award-winning chef Jean-Georges + brilliant recipes for artisanal canned fish

Newsletter: Magical food from award-winning chef Jean-Georges + brilliant recipes for artisanal canned fish

Brought up in Alsace, and famed for his elegant infusion of classical French cuisine with Asian inspiration, Jean-Georges Vongerichten is undoubtedly one of the most influential chefs in the world. His eponymous restaurant Jean Georges in New York City boasts three Michelin stars, and he is the chef-owner of dozens of restaurants across more than fourteen cities globally. We are excited to bring you his celebrated book Jean-Georges: Cooking at Home with a Four-Star Chef.

Consuming Passions: Chicken

Consuming Passions: Chicken

Once whilst in Malawi, Africa, I visited a local food market and my new friends chose a chicken to buy. We drove 15 miles back home with it in the back of the car, privately promising myself that I wouldn’t give it a name. As soon as we entered the shack, we slit its neck, drained the blood, plucked it, cooked it and enjoyed a delicious and hearty meal celebrating us simply being together. We ate the entire chicken, including the feet, and left only the beak….