Maureen Mills

Maureen Mills

Director, Network London PR

https://network-london.co.uk
Network London PR started in September 1996, and is wholly owned by Canadian-born Maureen Mills, who has lived in London since 1988 and whose previous experience spanned publishing, marketing and PR for British Airways and The Four Seasons Hotel group. The small Wimbledon Village-based PR consultancy concentrates on top chefs and restaurants in England, mostly at the Michelin starred end of the market. Maureen is an avid chronicler of the London (and Paris) restaurant scene, and eats out most days, often for breakfast, lunch and dinner. Known for her love of the business of restaurants, and good food, Maureen is also frank about her inability to cook, but her passion for collecting and reading cookbooks is nevertheless impressive.

Maureen's favorite cookbooks

How to Cook

How to Cook

By Delia Smith

It is my well-thumbed bible for the absolute basics – I use her ‘recipe’ for soft-boiled egg and it is foolproof.

Available on ckbk now
Keep it Simple

Keep it Simple

By Alastair Little and Richard Whittington

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.

Pasta

Pasta

By Theo Randall

Although an Englishman, Theo Randall has a sensitive understanding of Italian ingredients. This book has pasta recipes in so many guises that it is a daily inspiration. I took two of Theo’s cookery classes where he taught us about pasta-making and risotto cooking, prompting me to ‘buy the book’ – and a small pasta machine, which I proudly boast has produced several successful fresh pasta results.

Available on ckbk now
The New York Times Cook Book

The New York Times Cook Book

By Craig Claiborne

They first published this comprehensive tome in 1961, but my edition is from 1981 – it has provided me with that fundamental assurance of tried-and-tested classic dishes, both international and North American, that made Craig Claiborne’s efforts truly timeless. I know that subsequent editions of the book have been updated and many recipes have been added, but my copy represents a moment in time for me.

Proper Pub Food

Proper Pub Food

By Tom Kerridge

This is hearty, delicious, seasonal, easy-to-follow posh pub grub from one of the most likeable chefs in the UK industry.

Persiana

Persiana

By Sabrina Ghayour

This is such a compelling book, that made it to my kitchen via my bedroom, where I slavishly pored over each picture, recipe and story.

Levant

Levant

By Anissa Helou

The writing is superb, and the back story fascinating – Anissa gets thoroughly under the skin of her native cuisine and the history of the food – a great read, even though there hardly any photos!