Formulas for Flavour

By John Campbell

Original Publisher
Conran Octopus
Date of publication

from the publisher

Imagine having a Michelin-starred chef as your best friend. Someone who would share your love of good food, reveal the tricks that took him to the top of his profession, and happily divulge the culinary expertise that would guarantee all your dishes really work. Meet John Campbell, a Michelin-starred chef at the country house estate and spa, Coworth Park.Here he distills years of hard work and meticulous study in the gastronomic arts and sciences into a concise selection of foolproof gourmet recipes that lovers of fine dining can enjoy at home. Formulas for Flavour is a carefully conceived introduction to innovative restaurant-style cooking. John Campbell has done the thinking so you don't have to. The delicious starters, main courses and desserts are all photographed step-by-step, making them very easy to follow whatever your level of cooking experience. John gives specific instructions on which components of the dish can be prepared in advance, minimising the work required on the day of your dinner party. He also supplies all you need to know about purchasing quality ingredients. Whether you work in a restaurant kitchen or merely have fantasized about owning a restaurant one day, this book will be a major contribution to expanding your culinary prowess.

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Recommended by

Christopher Archambault


If your forward is scribed by Heston Blumenthal, you must be doing something right. This is a beautifully shot, technical yet approachable journey through the creative mind of John Campbell, former head chef of The Vineyard at Stockcross. Incredibly informative and precise, this is a book for an experienced cook wishing to dabble in Michelin territory. The rabbit saddle recipe is one of my all time favourites.

Tom Cockerill


John Campbell took me under his wing for a month-long Stage at the two Michelin starred ‘The Vineyard’ early in my career. In the midst of the molecular gastronomy revolution, I always respected his balance of adopting new techniques whilst adhering to classical principles.