Anna Colquhoun

Anna Colquhoun

Cooking teacher, food consultant and writer

https://www.culinaryanthropologist.org
Anna Colquhoun, the Culinary Anthropologist, is a cooking teacher, food consultant and writer based in London. Something of a food nerd, she has travelled far to research and write about her subject. Anna is author of Eat Slow Britain, consultant on BBC Radio 4's The Kitchen Cabinet and preserving guru for Riverford Organic.She offers cooking classes in London, including popular bread-making and preserving workshops among others. Her supper club, the Secret Kitchen, is a convivial dinner at which people sit together for a surprise seasonal menu. She is currently working on several cookbooks. Anna trained as a chef in San Francisco and at Alice Waters' legendary restaurant Chez Panisse in Berkeley. She is working on a PhD in anthropology at the Food Studies Centre within the School of Oriental and African Studies, the topic of which is the construction of a regional cuisine in Istria, Croatia. "Food is not just feed. The stories behind our food can be as fascinating as it is fun to prepare and delicious to eat.”

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Anna's favorite cookbooks

Available on ckbk now
A Platter of Figs and Other Recipes

A Platter of Figs and Other Recipes

By David Tanis

Simplicity itself, and very much my style of cooking and eating. I had the honour of cooking with the author briefly at Chez Panisse - an extremely talented chef and very nice man! Really good food is not complicated.

Made in Italy

Made in Italy

By Giorgio Locatelli

In contrast, slightly 'cheffy' recipes with multiple steps, but worth it for the extremely delicious food they produce. Have used many times with great success.

Classical Turkish Cooking

Classical Turkish Cooking

I adore Turkish food and have used this book numerous times to complement my own research. If you have yet to explore Turkish cooking, this a good place to start.

Tartine Bread

Tartine Bread

By Chad Robertson

Having lived round the corner from Tartine bakery for a couple of years I had to learn to make the bread on returning to the UK. My weekly sourdough is based on Chad's and, imho, bloody amazing.

Jams, Preserves and Chutneys

Jams, Preserves and Chutneys

By Marguerite Patten

Goddess of preserving (and much else), Marguerite has 10 ways to preserve almost any fruit or veg you can think of. A fantastic resource, especially for 'true' preserves which will actually last on the shelf.

Chez Panisse Vegetables

Chez Panisse Vegetables

By Alice Waters

All the Chez Panisse books are great, plus those of their many chefs and alumni. I picked this one because when devising vegetarian menus I'm often inspired by its delicate yet precise touch, designed to show off the vegetables themselves. Plus it reminds me of happy days in their kitchen. ("Don't *crush* the garlic! Peel it carefully!")

The Food and Cooking of Eastern Europe

The Food and Cooking of Eastern Europe

By Lesley Chamberlain

I have included this since the foods and flavours of central, eastern and southeastern Europe are yet to be properly appreciated outside the region and I think they should be! I have found loads to love about Romanian, Hungarian, Polish, Bulgarian and Croatian food and am on mission to learn much more...

A Taste of India

A Taste of India

By Madhur Jaffrey

Organised by region and full of recipes I've used time and time again. One of my first and best cookbooks that will surely last another quarter century in my house!