Christine McFadden

Christine McFadden

Food writer, cookbook author and cookery teacher

https://www.thedorsetfoodie.co.uk
Christine McFadden is well known for her inspiring cookbooks, regular magazine features on local food producers, and lively cookery classes. She has a passion for spices and seasonings, and a particular interest in the historical impact such ingredients have had on culture, politics and economics.        Five times short-listed for international cookbook awards, Christine is former Vice-Chair of the Guild of Food Writers and has written sixteen books, including ‘Pepper: the Spice that Changed the World’, ‘Cool Green Leaves and Red Hot Peppers’, ‘The Farm Shop Cookbook’ and ‘Tools for Cooks’. Christine runs hands-on cookery classes in her 17th-century home in the exceptionally beautiful hamlet of Littlebredy, close to Dorset’s famous Jurassic Coast. She was a finalist in the British Cookery School Awards: Best Use of Local Produce category. She also achieved a hard-won second place in the UK Cookery School Awards: Best Cookery School Tutor category. Nothing satisfies Christine more than sharing her in-depth knowledge of food, either by teaching or writing about it, or growing it. When not writing or teaching, Christine spends her time gastro-traveling – exploring food markets and attending cookery schools in far-flung parts of the world.

Most popular

Christine's collections

Consuming Passions: Cabbage

A collection of recipes from Christine Mcfadden's ckbk feature, Consuming Passions: Cabbage.

Christine McFadden

14 items

Favourite recipes from 'Pepper'

No other spice can do so much for so many different types of food – salads, soups, fish, meat, poultry, vegetables, pasta, cakes and desserts.

Christine McFadden

11 items

Features & Stories

Consuming Passions: Cabbage

Consuming Passions: Cabbage

Christine McFadden is a cookbook author and closet botanist. Her book Pepper: The spice that changed the world is available in full on ckbk. In this contribution to our Consuming Passions series she explains why cabbage, in all its forms, holds a special fascination.

Christine's favorite cookbooks

The World Atlas of Food

The World Atlas of Food

Perhaps first book to give overview of world cuisines. Solid group of contributors inc James Beard, Alan Davidson, Hugh Johnson, Ken Lo etc

Cookwise

Cookwise

Shirley Corriher

Wide and useful range of recipes backed by excellent easy-to-understand science-based explanations