Tom Herbert

I’ve loved this book to bits, quite literally. The way Hugh introduces meat, raised the bar for me on what a cook book can do in a delicious and inspiring way. I met HF-W a few years later and he said that my well thumbed, kitchen stained book was the most satisfying thing as he signed it.

We cook from this book a lot at home and Anna’s recipes are so good you won’t miss meat, I’ve 4 hungry kids that’ll attest to it. I’ve loved working with Anna over the years and the most impressive thing she’s said is that “with every mouth full you take, is a vote for your well being”. I’m stoked that my love of baking has in a small way rubbed off on Anna with her Never Superseeded Loaf recipe in this book, thank you Anna.

My dad bought a first addition of this book for my wife Anna. Over the course of a year Anna cooked every recipe [except for the one with Thrush in it]. Our 4 kids made out they hated it, the book was retrieved from the bin on numerous occasions, was offered up as kindling twice and thrown out of the car once. They’ll thank us, is what we tell them. Our eating at home has switched up a step and a half. Thank you ED.

What a dude Rohan is, and with his witty and scrumptious book we can eat wild without having to go the whole hog and live off-grid.

I once made ash baked flatbreads over a camp fire in the woods at the Do Lectures with 30 of the world’s Do’ers, we then met up with Darina’s team of 30 lemon curd makers and had a messy, balmy summer evening party. I then obviously found out about Ballymaloe and got this book. It’s THE authority in our house on how to do technical cooking stuff, it is clear, works and tastes great.

I’ve had the pleasure of eating Anja’s beguiling food on many holidays to Fforest in West Wales. A treasured genre of cook books that this one is the top of, is where the author shares personal stories that bring the food to life, making us compelled to cook and dine from it, and in time these wonderful and full-of-life recipes become part of our own tasty story.

Have you ever bought a book on the strength of a man’s magnificent moustache and his smile? I have, and at least once a week our bellies are satiated and the Herbert house takes on the wonderful aroma of the Urban Rajah’s recipes. Thank you Ivor, I don’t have your moustache but I smile like you when I feast on the food you’ve given us.

This book came out when I was at Baking College and was a real inspiration to me. I’ve cooked almost everything in it and developed a deep respect for Dan. I very nearly got work experience with Baker & Spice until the boss, Gail, found out I was from Hobbs House Bakery and refused me. So I’ve stuck with the book and still refer to it like an old friend, all be it a one-way-relationship.

We’ve pen friends in Pittenweem that bought Anna and I this book, they’re the artist and poet Tom and Laurie Clark, and I think they know Jake. This book is an edible biography that I love to escape into and eat from.

I’ve got to know Jon as he and Ben planned the first Grillstock festival, it was about the time my brother Henry and I were filming BBQ in the U.S. deep south for Discovery Network. Inspired, I developed the Ultimate Burger Bap and launched it at Grillstock and the bap has gone onto become a mainstay on their restaurant’s menus. I love a proper bbq and this book is a finger lickin’ side kick for every BBQ now. Thanks Jon and Ben for including my bap recipe in your book, it isn’t a good burger if it’s in a shoddy bun. Peace&Loaf.