Baker and food writer
During the mid-1980s in London the chef Alastair Little, the original university-graduate cook in England, changed the way restaurant menus looked. Before him in the UK, food was heavily cooked and sauced, year-round comfort food with barely a fresh vegetable in sight. He combined Italian cooking with Japanese techniques, introduced the concept of organic ingredients outside of health-food shops to chefs, and bravely broke away from the seasonal menu into a daily-changing one inspired by whatever he could find at nearby Berwick Street Market in London’s Soho. A decade late his book, Keep it Simple (1993) was published and quickly became a bestseller, a handbook for small restaurants, and the new-trend of gastro pubs in Britain.
Freelance journalist and author
The modern British cookery bible. Over 20 years old but looks like it could have been written yesterday. The photography and design still look great and the recipes have stood the test of time. It was such an eye opener for me when I first read it. I'd never heard of pizza bianca, pizza without tomatoes before, or hasselback potatoes?! The recipes are organised seasonally and reflect Little's interest in Italian, Japanese, Chinese and French cookery. There are too many favourites to list but they include daube of beef and pannetonne bread and butter pudding. The store cupboard and batterie du cuisine recommendations are extremely useful and the whole thing is done with an entertaining dry wit.
An old faithful full of love and great recipes. Add superb photography and stunning illustrations to secure its position. Hailing from 1997, Alastair’s food was being called ‘modern British’ and yet bears no resemblance to the molecular jazz or cookie cut out Michelin presentations we witness today. An interesting footnote into how labelling and pigeonholing creates confusion. Just eat!
Director, Network London PR
So many of my friends rate this book as the staple on their culinary bookshelf. Alastair understands that not everyone is a culinary genius in the kitchen, and each recipe is straightforward and works. Plus it is full of creative and delicious dishes – a modern classic.
Chef, food writer and Masterchef winner
Part of my prize for winning MasterChef was an Alistair Little cookery course in Orvieto. One of the best weeks I have ever had, full of simple classic Italian cooking, lots of laughs and in a dreamy setting.
Author and chef
LEGEND! A brilliant chef who has has played an integral role in British food and where we are today. everyone should own it!
Chef and owner of The West House
Incredible food from a very clever chef. It always looks as modern and relevant as the day it came out.
Coordinator for England of the Slow Food Chef Alliance and Ark of Taste
Intelligent, seasonal and fun. Simplicity doesn't go out of fashion.
Executive Chef Patron, Quo Vadis, Soho
Author and writer
Proprietor Green Park Brasserie, Bath Function Rooms, Green Park Express
Restaurateur, writer, broadcaster
Chef/Patron of Theo Randall at the InterContinental
Chef and food writer
Food writer and restaurant consultant