Books

Book review: Signature Cocktails

01-Sep-2023 By Joe Lutrario

Phaidon's latest is essential reading for anyone that makes cocktails in a professional environment.

Book review: Fish Butchery

11-Aug-2023 By Joe Lutrario

Josh Niland’s latest book is all about getting the most out of each fish that is taken out of the sea with recipes for fish sausages, burger patties and even fish mortadella.

Book review: Oren

05-Aug-2022 By Joe Lutrario

Israeli-born chef Oded Oren’s first cookbook contains definitive recipes for a number of Middle Eastern staples alongside more creative dishes.

Book review: The Expert Home Baker

03-Dec-2021 By Joe Lutrario

Bread Ahead's latest book is a great starting point for anyone looking to master classic baking technique.

Book review: Septime, La Cave, Clamato, D’une île

24-Sep-2021 By Joe Lutrario

Bertrand Grébaut and Théophile Pourriat celebrate 10 years of their influential Paris-based natural wine restaurant Septime.

Book review: Fäviken: 4015 Days, Beginning to End

09-Dec-2020 By Joe Lutrario

Magnus Nilsson closed his remote Swedish restaurant Fäviken last year at the very height of its success. This book sets out why.

Book review: Wine From Another Galaxy

01-Dec-2020 By Joe Lutrario

Dan Keeling and Mark Andrew’s debut book is as refreshingly unpretentious as their two central London restaurants.

Calum Franklin: “We’ve never been afraid to share our secrets”

30-Sep-2020 By Joe Lutrario

The self-proclaimed pastry deviant on his debut cookbook, being a beef Wellington agony aunt and his ambition for Holborn Dining Rooms to win the World Championship of Pâté-Croûte.