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British/United
Kingdom
See also: International > Ireland
 Tana's Kitchen Secrets
Tana Ramsay
Tantalizingly tasty in appearance, with an artfully simple photograph to accompany just about every recipe, Tana Ramsay's newest cookbook venture presents recipes in this same vein of elegant simplicity by using language that every at-home chef can understand. A "kitchen secret" goes along with each recipe, providing helpful suggestions for preparation, storage, and purchasing of ingredients. Classic recipes, such as Shepherd's pie and Chocolate cheesecake are interspersed with more adventurous fare, including Pollack & shrimp pie with smoked paprika mashed potato topping, or, for dessert, Pear & ginger steamed sponge pudding. Hardcover, 288 pp. $32.99.
 Fire & Knives No. 3
This third installment of the British quarterly journal, Fire & Knives, is filled with intriguing articles. From editor Tim Hayward's oyster-filled exploits, to Felicity Cloake's quest for horsemeat, to a review by Catherine Phipps of single-ingredient cookbooks, this issue will keep you reading from front to back cover, non-stop! Softcover, 95 pp. $19.95.
 The Ministry of Food: Thrifty Wartime Ways to Feed You Family Today
Jane Fearnley-Whittingstall
Filled with vintage graphics and vintage tips on feeding a family, this book is a treasure trove of budget-minded ideas and historic recipes. The book also includes a useful gardeners' calender and seasonal menu planners. Hardcover, 224 pp. $34.99.
 Good Old-Fashioned Roasts
Laura Mason
Laura Mason brings us another book in the National Trust cookbook series, this time focusing on roasting joints. Encompassing beef, veal, lamb, pork, chicken and poultry, as well as game birds, rabbit, hare and venison, there are recipes for the roast itself, as well as lots of ideas for ways to stretch the joint of meat further. A roast ham can become a hash, rissoles with parmesan pastry, or be potted with spices to be eaten on toast. There is also a chapter on sauces and accompaniments; sauces and vegetable dishes dominate, while stuffings are features throughout. Colour photos. Hardcover, 160 pp. $27.95.
 National Trust Farmhouse Cookbook
Laura Mason
Focusing on the traditional farmhouse cooking of Britain and Northern Ireland, this book is full of recipes which make the most of native and local ingredients and which highlight the food heritage of Britain. There is light and nutritious fare such as Scottish mutton and barley broth, handheld snacks like cornish pasties, and hearty mains like beef, Guinness and oyster pie. Puddings and baking are well represented also, with the likes of bakewell pudding and Grasmere gingerbread. There are lots of colour photos of the food on offer, as well as sumptuous landscape photography. Hardcover, 315 pp. $57.95.
 River Cottage Everyday
Hugh Fearnley-Whittingstall
A new book from Cookbook Store favourite Hugh Fearnley-Whittingstall, this book departs somewhat from his previous ones by being solely recipe focused as opposed to being split between reicpes and information. River Cottage Everyday is intended to be practical and useful for the home cook, and it is certainly both of those. Breakfast suggestions like mushrooms on toast and eggy bread with apples are quick and easy, a section on lunch is practical enough to focus on lunchbox meals which also use leftovers, a bread chapter offers sourdough, but also yeast free quick breads like Irish soda bread. There are recipes for sustainable fish varieties and thrifty cuts of meat, as well as lots of ideas for fruit and vegetables, and of course, dessert. Full colour photos. Hardcover, 415 pp. $50.00.
 Taste Ye Back: Great Scots and the Food That Made Them
Edited by
Sue Lawrence
Just in time for Burns day comes this book full of the favourite recipes of some of Scotland vegetable soup, Dougray Scott porridge, and Brian Cox recipes get represented; such as haggis, neeps, and tatties, cullen skink, and black bun would all be perfect precursors to a wee dram of good scotch. Hardcover, 211 pp. $34.95.
 Forgotten Skills of Cooking
Darina Allen
Another book from Darina Allen, another treasure for the shelf of the cookbook enthusiast. As usual Allen comes up trumps with a book which is both beautiful and eminently practical, packed full of wisdom, advice, and of course, recipes. This book is a cry for cooks to rediscover the skills and tradions which have largely been forgotten; from foraging for mushrooms, to baking bread, bottling herb vinegars, planting potatoes, identifying food spoilage, making blood pudding, and steaming sweet puddings. Throughout Allen shares the knowledge she's gained from more than 26 years of teaching at the Ballymaloe Cookery School, and the recipes reflect her love of both traditional Irish food, as well as the cooking of other cultures. Colour photos throughout. Hardcover, 600 pp. $65.00.
 Tender Volume 1
Nigel Slater
How fortunate we are that Nigel Slater decided to turn his lawn into a vegetable garden. Beautifully produced, his a to z (actually t!) guide to vegetables embraces general information on each vegetable, how they perform in the garden, available varieties, followed by their usage in the kitchen from seasoning information to inventive recipes for each. Throughout, Nigel Slater sights, smells, sounds and feel of the garden as it transforms over the seasons. Hardcover, 618 pp. $44.95.
 My Kitchen
James Martin
James Martin, one of Britain's favourite chefs, is back with another collection of recipes, here organised by season. Martin has always balanced his chef side with his love of home cooking, shown here where more sophisticated dishes such as honey-glazed quail with beetroot, apple and hazelnut salad, and pressed ham terrine, sit happily alongside chunky vegetable soup with cheesy herb toasts, and beef and shallot hotpot. Martin first made his name in desserts, and his sweet tooth is certainly in evidence here in dishes such as damson clafoutis or caramelised pear and almond strudel. A great book for weekend cooking. Colour photos. Hardcover, 224 pp. $34.95.
 Supper for a Song
Tamasin Day-Lewis
With a loyal following of readers and cooks, new cookery books from Day-Lewis are always eagerly awaited. This book leads the cook back to comfort food at its best and who better to guide us. Hardcover, 192 pp. $42.95.
 Cook in Boots
Ravinder Bhogal
Prescribing to the philosophy of if you are what you eat, you should be eating something fabulous, London girl-about-town Ravinder Bhogal brings you into her world of shoes, food and fun. The book takes you on a coulourful romp, is divided by mood rather than by course or ingredient. There are recipes for every facet of the modern woman - laptop lunches for the working girl, tapas style menus for the socialite (and the mega omega breakfasts for the recovering socialite), budget friendly recipes for those feeling the pinch in their wallets, diet friendly selections for those feeling the pinch in the their jeans, menus for seducing the man and impressing the parents, and "lean on me cuisine" for those just needing a some comfort. Hardcover, 304 pp. $37.95.
 Great British Grub
Brian Turner
A veteran of the kitchens of the Savoy and Claridge’s, Brian Turner has also been involved with food programs on both Granada and the BBC. A promoter of traditional British food, Turner’s collection of pub food recipes includes all the iconic foods: toad in the hole, bubble and squeak, both angels and devils on horseback, jam roly-poly…There are also a few culinary invaders such as pizza and bbq ribs. A colour photo accompanies most recipes. Hardcover, 256 pp. $39.95.
 The Eagle Cookbook
David Eyres
The first cookbook from London's original gastropub, the Eagle, which was responsible for heralding in a new way of casual eating in Britain and beyond. The tone of the food here is mainly Spanish, with Portugese and French recipes too. The reicpes are generally gutsy; be it an Andalucian garlic soup with a soft boiled egg, smoked haddock risotto with saffron, fennel and peas, or lamb shanks with chickpeas. No desserts. Colour photos throughout. Hardcover, 192 pp. $43.95.
Food Facts for the Kitchen Front
Thinking of war time British cooking might evoke images of ration books and deprivation, but this book offers an alternative view. Originally published during WWII this is a reproduction of the 1941 original and is full of recipes for frugal, but healthy, food. From spicy devilled potatoes, which would still suit moderm palates, to the practical nettle champ, and the possibly less appealing pig's head brawn, this is an interesting read. The recipes give a good indication of just how precious good food was and how nothing was wasted; once the brawn is cooked the fat is skimmed for cooking and the liquid is used for soup. No photographs. Softcover, 128 pp. $14.95.
 The Full English Cassoulet
Richard Mabey
Richard Mabey, best known for his seminal Food for Free guide to wild food in Britain, is back with more recipes which encourage inventiveness in the kitchen and denounce waste and apathy. Although not reliant on wild food Mabey does encourage foraging and uses some wild ingredients. There are lots of great recipes here; from a lamb and cherry plum tagine, to chestnut and porcini soup and the wonderfully titled mucky-mouth pie (bilberries, in case you're wondering). No pictures, but lots of lovely Quentin Blake-esque illustrations. Hardcover, 224 pp. $36.95.
 Full English
Tom Parker-Bowles
Tom Parker Bowles embarks upon a quest to really come to an understanding of what British food really is, and make sense of a food culture divided between microwaveable ready meals and industrialised food production on one hand, and flourishing farmers' markets, artisinal foods and organic produce on the other. Journeying around England and speaking to producers and retailers Parker Bowles attempts to get a true sense of English food, without resorting to the stereotypes of an idealised image of pasties and pudding or the horrors of modern commercial production. An interesting read, and a must for anybody interested in British food culture. Softcover, 310 pp. $26.95.
 Black Pudding & Foie Gras
Andrew Pern
From a thatched-roof inn in North Yorkshire, Andrew Pern and his crew create a unique cuisine that blends elements of terroir /locavore cooking with traditional British cooking, taking the gastropub to a whole new level. Along with recipes for his celebrated dishes such as the black pudding and foie gras of the title, Pern paints the whole picture of how his plates evolve from his background to the landscape to his suppliers and staff. Most of all he emphasizes how the season and their specific produce dictate what appears on his menus. Evocative photos and a sueded cover make a wonderful package. Hardcover, 394 pp. $82.95.
 Economy Gastronomy
Allegra McEvedy
Popular British cooking stars Allegra McEvedy (Leon, $49.95) and Paul Merrett serve up their collective wisdom on eating better and spending less. Their idea of spending less might not be the same as oursseafood is not always so cheapbut their slow-cooked recipes are guaranteed to fall into the eating better category. Macaroni cheese with artichoke hearts, beef pasties, and ribs and beans are sure to leave the eater with a sense of satisfaction. Colour photos. Hardcover, 320 pp. $40.00.
 In the Mood for Entertaining
Jo Pratt
The follow up to In the Mood for Food provides solutions for your every entertaining need from intimate breakfasts for two to a New Year’s Eve bash for a crowd. Pratt’s menus cover both relaxed and formal occasions. A regular on British television, she has worked with Jamie Oliver, Gary Rhodes, and Brian Turner amongst others. Colour photos. Hardcover, 288 pp. $49.95.
 Great Family Food
Kevin Dundon
Following in the footsteps of Gordon Ramsay and Jamie Oliver, Irish chef and food writer Kevin Dundon shows more than 100 ways to make home-cooked meals a celebration. With such traditional dishes as beef casserole with herb dumplings, Irish stew, and fish cakes, he proves you can get a tasty meal on the table without a lot of trouble. He even includes some ways to use leftovers. Colour photos. Hardcover, 190 pp. $39.95.
 Gordon Ramsay's Great British Pub Food
Gordon Ramsay
If only pub food always looked this good! Ramsay is back again, this time with Mark Sargeant, who is instrumental in the running of three of Ramsay’s pubs. Like many Ramsay titles, the book is wonderfully photographed and the layout is approachable for those looking to dive into the world of traditional British pub fare. Hardcover, 256 pp. $45.95.
How to feed your whole family a healthy, balanced diet with very little money…
Gill Holcombe
Just the book for troubled economic times! Holcombe promises inexpensive food to appeal to every member of the family. Fish cakes, lasagne, moussaka, orange squash soup, and even raspberry ice cream are among the recipes. There are copious notes on planning and shopping. However, Holcombe’s cost analysis for her weekly shopping lists is based on British supermarket prices. Softcover, 264 pp. $21.95.
Dinner in a Dash
Lindsey Bareham
Here is the perfect book for the harried home entertainer. Veteran British food writer Lindsey Bareham has devised 50 internationally inspired dinner menus, which she promises will feed six in under an hour. The first section of the book is devoted to the menus plus a shopping list and game plan. The recipes are arranged by type at the back. Colour photos. Softcover, 144 pp. $29.95.
 Cherry Cake and Ginger Beer
Jane Brocket
Jane Brocket takes the reader on a culinary walk down memory lane by creating recipes inspired by childhood stories. Introductions help reestablish a nostaligic connection with sometimes forgotten childhood heros. From 'Pippi Longstocking's Heart-Shaped Swedish Ginger Snaps' to 'Paddington Bear's Favourite Marmalade Buns' this book will be truly inspirational for the child-at-heart. Hardcover, 312 pp. $37.95.
 Breakfast at the Wolseley
A.A. Gill
This small but charming book may be just the impetus you need to get out of bed and into the kitchen first thing in the morning. From its perfect creamy scrambled eggs to pains au beurre and au chocolate and a very English prune and elder flower compote, these recipes remind us of how truly superb the first meal of the day can be. The icing on the cake of this celebration of the venerable London café is A.A. Gill’s commentary particularly on that American invention, cereal. Hardcover, 128 pp, $35.00.
 Home Made
Tana Ramsay
'Behind every great man is an equally talented woman.' Nothing beats the taste and comfort of real home made food. Her recipes are a perfect combination of traditional flavours and modern twists, and are divided into 12 ingredient-led sections for ease of reference, including Chicken, Lamb, Pizzas and Chocolate. Beautifully illustrated throughout, highlights include succulent lemon chicken stew, crispy roast pork with haricot beans, Pancetta & thyme, lazy bubble & squeak and a seriously chocolatey Chocolate soufflé cake with cherries and mascarpone. This is the perfect cookbook for anybody who wants to cook great food every day. Hardcover, 274 pp. $34.95.
 Tana
Ramsay’s Real Family Food
Tana Ramsay
Yes, she is the “wife of.” And, like Nigella Lawson, Tamasin
Day-Lewis, et al she is very photogenic. Advantages of marriage and genetics
aside, Tana Ramsay knows how to feed a family Whether the simple pasta
with mushrooms and bacon, porridge with almond roasted peaches or the more
exotic slow-cooked Morrocan leg of lamb with lemon couscous, she presents
food in a way that will captivate children. Amusingly she thanks Gordon
for his patience and letting her use his kitchen after she had cracked
the combination lock! Colour photos. Hardcover, 263 pp. $39.95.
 Wild Garlic, Gooseberries and me!
Dennis Cotter
Acclaimed Irish vegetarian chef Dennis Cotter has made a name for himself
with his restaurant in Cork, Ireland called Cafe Paradiso. This is
his third book and he is now starting to gain more widespread popularity.
We have been importing his books since the late '90's and he has a
loyal following amongst our customers. As we are seeing more this fall
many of the chefs are turning to the land and garden for inspiration
in their new books, Cotter is no exception. Hardcover, 320 pp. $43.95.
 Eating for England
Nigel Slater
With three books on traditional English food released almost simultaneously (the others: The Taste of Britain, $55.95; Eat Britain!, $19.95), dishes such as Queen of Puddings, flapjack, and pikelets are all the rage. As in earlier books, Nigel Slater shows himself to be a student of English sweeties - mints of various sorts, Cadbury’s chocolate, Toblerone - and a keen observer of idiosyncratic behavior, however slightly off-kilter. Hardcover, 280 pp. $32.95.
 Eat Britain! 101 Great British Dishes
Andrew Wheeler
Digestives are 96, Cornish Pasty is 71. . . Wheeler provides an opinionated and ever-so-funny countdown of 101 items from Britain’s gastronomical empire worthy of celebration and iconic status. After all, this is the cuisine that not only gave us the inimitable Chip Butty (55) and Marmite (5), but Sticky Toffee Pudding (33) and Sunday Roast (18). Wheeler reminds us of Britain’s natural bounty as well, such as Gressingham Duck (28) and Gooseberries (76). There are recipes, and colour photographs accompany each entry. Hardcover, 238 pp. $19.95.
 Keeping
It Simple
Gary Rhodes
Opening the book up for the first time to "treacle duck breasts with creamy
date parsnips" convinced us this was a keeper. Rhodes truly does keep these
recipes simple. Good information at the beginning of each chapter to keep you
focused and remind you that less really is more. Hardcover, 414 pp, $49.00.
 Spuds, Spam and Eating for Victory
Katherine Knight
Using first-person memories from people who were young children at the outbreak of World War II, British author Katherine Knight who has also written on the 17th century medicine cabinet brings alive a period of general deprivation. She contrasts the experience of rich and poor creating a picture at once sad and hilarious. The rise of Spam - the pork bi-product rather than annoying e-mail - carrot jam, powdered milk, accidental poisonings are all part of the story. Representative recipes included corned beef on toast, Spam fritters, and “special” plum pudding. B & W photos and illustrations. Hardcover, 240 pp. $39.95.
 Week In Week Out
Simon Hopkinson
Drawn from his columns in The Independent, the 52 seasonal “ stories” features a current event, ingredient, or iconic dish. As in his earlier books (including Roast Chicken and Other Stories,$29.95), Hopkinson celebrates enduring culinary pleasure over fleeting culinary fashion. In the wake of the declaration of Roast Chicken as most useful cookbook ever, this book is more glamorous than Hopkinson’s earlier books with quality paper and glossy colour photos yet content still trumps looks. Hardcover, 255 pp, $54.95.
 Sarah Raven’s Garden Cookbook
Sarah Raven
A talented gardener and cook, Sarah Raven makes seasonal produce the star of the dinner.You will want to make things from this book, many things,black currant and almond cake, globe artichoke tart, stuffed lamb with lavender... But even if you never cooked from it , it is worth owning for the ravishing photos (particularly the red Brussels sprouts) and the good sense and passion with which Sarah Raven writes. Factoid: she is married to Vita Sackville-West’s grandson. Colour photos. Hardcover, 464pp, $65.00.
 Jamie at Home
Jamie Oliver
Since Jamie Oliver established his family in Essex, his stove finds it must compete
with the garden for attention. Oliver’s dual love of gardening and cooking
comes together in this collection, organized by season, featuring recipes built
on available produce. Each section ends with advice for producing seasonal crops:
courgettes (zucchini), potatoes, broad beans… Homemade ketchup with steak
and chips, smashed peas and broad beans on toast, and plum Bakewell tart offer
a hint of the fresh pleasures in the 100 new recipes. Colour photos. Hardcover,
407 pp, $41.95.
 Nigella Express
Nigella Lawson
All of the dishes in Nigella’s Express require little preparation. However, some cook quickly while others give the cook time to relax in a hot bath or curl up with a good book to the enticing aroma of dinner bubbling away in the oven. Some of the recipes are old favorites from earlier books, some will become new favorites, but all have the interplay of texture, colour, and contrasting flavours that have given Nigella Lawson’s
vision of comfort food an international profile. Colour photos. Hardcover, 390
pp, $50.00.
 Sotheby's Cafe Cookbook
With seasonal recipes from head chef Laura Greenfield and wine selections from wine department head, Serena Sutcliffe, this book features a double celebration: the 10th anniversary of the venerable auction house’s café, and of the intersection of food and art.
In support of the latter there are essays from such contributors as food historian, Sara Paston-Williams, artist Vik Muniz, and Mrs. Beeton’s biographer, Kathryn Hughes.The recipes themselves feature a blend of the traditional and contemporary - asparagus, smoked salmon, poached egg & maltaise sauce, Eton mess with hazelnut crunch. Colour photos of food , art and objects. Hardcover, 160 pp. $56.50.
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England's Heritage Food and Cooking
The Divertimenti Cookbook 
Good Eating: Suggestions For Wartime Dishes
Complete Traditional Recipe Book 
Pret a Manger: Food on the Move 
Welsh Heritage Food and Cooking 
A
Return to Real Cooking 
Cooking at Morston Hall
First Catch Your Hare
Cooking
with Tom Aikens 
Cook
with Jamie 
The
Dave Myers and Si King Hairy Bikers’ Cookbook
Apples
for Jam 
A
Taste of the Country 
Soup
Kitchen
Winter
Food 
Porter's
English Cookery Bible 
Roast
Chicken and Other Stories 
Kitchen
Diaries 
Kevin
Gould’s Loving and Cooking with Reckless Abandon
River
Café Two Easy 
The
New English Kitchen 
Darina
Allen's Ballymaloe Cooking School Cookbook
Sausage & Mash 
Nicey & Wifey's
Nice Cup of Tea and a Sit Down 
New
Scottish Cookery 
Saturday
Kitchen Cookbook
James
Martin s Great British Dinners
Jamie's
Dinners 
How
to Cook Better 
Feast
Family
Food 
The Gastro Pub 
Café Paradiso Seasons 
The
Duchess of Devonshire's Chatsworth Cookery Book
New Celtic Cooking
River Cottage Year 
Diva Cooking 
Scotland on a Plate
Brit Spice
Happy Days with the Naked
Chef
The Naked Chef
Chef For All Seasons 
Gordon
Ramsay's Passion for Seafood 
Cook
at Home with Peter Gordon
Delia
Smith's Christmas 
Delia Smith's Summer Collection 
Delia's
How to Cook Book One 
Delia's
How to Cook Book Two 
English Bread and Yeast Cookery 
Real Food 
