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  • MasterChef: The Professionals finalist Danilo Cortellini is Head Chef at the Italian Embassy in London. He moved to the UK in 2010 and has worked with the likes of Alain Ducasse at the Dorchester and at Zafferano in Knightsbridge. In 2012 he attained his current position at the embassy, giving him the opportunity to cook for some of the most influential people in Europe. In 2014 Danilo launched his own catering and consultancy company whilst last year he fought his way to the final round of BBC MasterChef: The Professionals. His first cook book is a celebration of his time at the embassy, featuring recipes that reflect the day-to-day life there; from business lunches to gala dinners, family meals and fine dining events. The book features authentic Italian dishes using some of the finest produce available. Sample dishes include multicolour tortellini with burrata red Sicilian prawns in a smoked artichoke broth, and halibut with white asparagus and truffle and veal cheeks pizzaiolo with cicoriette.
  • Produced throughout a full year at Winteringham Fields in Lincolnshire, A Table at the Fields offers an intimate peek inside the restaurant Colin McGurran and his family have made home. The book includes 60 sumptuous, seasonal recipes created by Colin, and regularly served at Winteringham Fields, as well as a selection from his team of chefs who collaborate to make Winteringham a justifiably world renowned restaurant. Colin’s wife Bex also contributes recipes, offering insight into what the great chef – known for his ‘One Mile Menu’ and Great British Menu television success – enjoys eating at home. Winteringham Fields prides itself on using the best, seasonally available produce to create inspiring, original dishes that reflect the surrounding Lincolnshire countryside. The cookbook is engineered to reflect a whole year at Winteringham and the creative team returned regularly throughout 12 months to document the restaurant in all its seasonal splendour. Each recipe is accompanied by gorgeous photography of the prepared dishes, taken in season to showcase the variety of local produce available to Colin in the North of England. There are also a number of behind-the-scenes photos of Colin, Bex and the dedicated Winteringham Fields team.
  • ‘At home with Simon Wood’ is the first cook book from the BBC MasterChef winner, showcasing his unique approach to fine dining at home. Simon shares his tips, tricks and signature recipes that will take your home cooking to the next level, including everything from how to maximise flavours and textures, to plating to perfection. Wanting to share his journey, and more importantly his food with the rest of the world, ‘At Home With Simon Wood’ is a lesson in making the very best out of your ingredients. It’s all about attention to detail and learning those crucial few tricks that can turn a simple dish into something extraordinary. With a specific section dedicated to extra flourishes that can take your dish to the next level, to super salads, perfect pasta, gluten free goodness, fabulous fish, poultry, meat, vegetarian dishes and plenty of sweet things to finish it all off, you’ll have everything covered here to create anything from a full tasting menu to a simple dinner for two.
  • Blood, Sweat & Beers, is the cook book from the kitchens of the acclaimed Milestone restaurant and Craft & Dough pizzeria. Over a decade ago The Milestone opened in a quiet area of Sheffield amid floods and a recession. Fast forward to today and it is one of the most highly regarded modern British restaurants in the region, with myriad accolades to its name and a regular band of loyal clientele. The group has also expanded to include three pizza and craft beer houses under the name Craft & Dough as well as their innovative highly-lauded restaurant Joro. Guiding you through their cooking ethos chef Luke French showcases their approach, which involves sourcing locally and growing many of the ingredients themselves. From The Milestone’s rump of lamb, fermented onion and apple caramel, pickled cucumber, beans & herbs, to the ultimate roast chicken or Craft & Dough’s famed piggy smalls pizza; with each recipe, they encourage you to experiment with techniques and flavour combinations, to bring the best out of a meal, creating restaurant quality food at home. Choose from dishes to kick start your day, light bites, comfort food favourites, meals to challenge and treat yourself, delightful desserts and creative cocktails.
  • Chilli Banana features more than 50 diverse recipes and stunning photographs, shot on location in Thailand, the ‘Chilli Banana’ cook book captures the essence of Thailand’s vibrant food culture. The dishes range from starters and sharers – including grilled prawns, marinated steak strips, spring rolls and fishcakes – to traditional soups, noodle dishes, rice dishes and salads. This cook book explores a variety of cooking styles from deliciously simple street food, to popular home cooked meals as well as adventurous cuisine from Bangkok’s high class skyscraper restaurants. With anecdotes, tips, spice ratings and flavour profiles, May Wakefield guides you through the cooking process for each dish to ensure that authentic Thai dishes can be created every time. Dedicated to, and inspired by, her mother, Jiam Tonggird. May developed a passion for cooking from helping and watching her mother cook for farm workers her family at home, among the fields of basil and lemongrass in the Prachinburi farming district of Thailand.
  • Den Haag Cook Book is the latest in Meze Publishing’s ‘Get Stuck In’ series of regional cook books, celebrating the best of the city's food scene with over 25 recipes from a wide selection of local foodie businesses. It follows on the heels of The Amsterdam Cook Book, released in 2017, and includes some of the city's finest local restaurants, delis, gastro pubs, cafes and suppliers. The book includes recipes and a foreword from Michelin-star holder and owner of four Den Haag restaurants Marcel van der Kleijn, who features Calla's, Oogst, BIT Grill & Café and his latest enterprise, Restaurant Tapisco. Also featured are wine experts André Kerstens, family-run for almost 150 years, trendy Hawaiian sushi eaterie Ohana Poké and Bites and Stories, a walking food tour showcasing Den Haag’s eclectic food scene. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.
  • Former Pub Chef of the Year, Justin Brown’ first cook book, Dining Through The Seasons is aimed at the aspirational home cook, the book is full of seasonal starters, mains and desserts to help you prepare fantastic food that’s not only delicious and simple to make, but is also in season. Justin has been planning the book for most of his career. “I’d had the idea for this book for some time. My friends and family are always hosting gatherings and often ask me for ideas and recipes – so this is as much for them as anyone else! Everyone likes to cook seasonally, but I wanted to create something you could turn to for simple yet amazing recipes whatever the season. The great thing about this book is most dishes can be prepared in advance – meaning, by the time your guests arrive, all your hard work is done! It’ll give you more time to spend actually enjoying the occasion – and less time panicking about it!”
  • *Pre-order now - out October 2018* Published in collaboration with The Glasgowist, The Glasgow and West Coast Cook Book is the latest in Meze Publishing’s ‘Get Stuck In’ series of regional cook books. It celebrates the best of the area’s food scene with over 40 recipes from a wide selection of Glasgow’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. Among those included are multi award-winning Finnieston restaurant The Gannet, successful restaurant group Two Fat Ladies, as well as the likes of Galician beef specialists The Spanish Butcher, Hutchesons City Grill and fish and seafood gurus Gamba. But it's not just about the city. This book also features some of the most tantalising recipes you'll find on the west coast, with inclusions from The Oyster Catcher at Otter Ferry on Loch Fyne, Helensburgh bistro Sugarboat and The Lodge on The Loch at Loch Lomond. So whether your taste is fine dining, no nonsense, hearty food or something a little more exotic, there will be a dish for people of all cooking abilities and tastes.
  • *Available now for pre-order - released end of September 2018* For 25 years, The Burdon family have managed Jervaulx Abbey, one of the largest privately owned Cistercian abbeys in the UK. This book celebrates the wonderful cakes, bakes and chutneys they have become famous for in that time, all sold from the neighbouring Jervaulx Abbey Tearoom. From classic bakes such as their fruity tea bread to cakes with a modern twist such as their legendary red velvet cake, the loaves, tarts and tray bakes to emerge from the oven at Jervaulx have kept guests heartily fed for 25 years. Alongside these, they have also become famous for their range of relishes, jams and chutneys, which include a sumptuous Wensleydale beer and apple chutney, while their raspberry and almond cake was named Best Free-From Product at the Deliciously Yorkshire Awards in 2017. These days, the tearoom is run by Ian Burdon and his wife Carol, and their two daughters Gayle and Anna, but it was Ian’s father, Major Burdon, who bought the land and what remained of the twelfth century abbey as a place to return to his Yorkshire roots in 1971. The abbey’s significant restoration project was managed by his sons, Rae and Ian, before in 1993, Ian and Carol repurchased part of the estate and converted a couple of greenhouses into the Jervaulx Abbey Tearoom, with daughters Gayle and Anna joining the business 15 years later. By making and selling a range of freshly made food since then, using ingredients sourced locally from producers around Yorkshire, the Burdon’s have not only bought a great deal of joy to their customers over the years but they have also followed in the footsteps of the monks who originally lived and worked within the abbey’s walls. This book is a must have not only for fans of the abbey and it’s tea rooms, but for cake aficionados across everywhere.
  • Daniel Clifford, two Michelin starred chef at his riverside restaurant Midsummer House in Cambridge and TV regular, publishes his first book on June 21st – Midsummer’s Day. Part autobiography, and part cookbook, ‘Out of my Tree – Midsummer House’ is a warts and all account of the pressures and triumphs of his 20 years in the hospitality industry; a brutally honest account of his life story, and a tribute to the distinctive style and sophistication of his dishes. Out of My Tree tells the story of how Daniel went from being a dyslexic child from a broken home to one of the best chefs in the country. “I have been a chef most of my life. It’s almost all I know. It’s made me the man I am today – good and bad, happy and sad, right and wrong. This is the story of how I went from someone who no-one thought would amount to anything to a chef with two Michelin stars and a business I am fiercely proud of,” says Daniel. Published by Meze Publishing, at 416 pages, and a large format hardback, this is a book to do justice to someone who makes two-Michelin starred cooking the standard. RRP is £45 and the book is available at the Midsummer House restaurant and online at www.midsummerhouse.co.uk. Revealing a man who even cancelled his own wedding to work, there are no stories missed out or punches pulled – whether it’s discovering what life is like working under a chef like Marco Pierre White in his heyday, uncovering the bully boy tactics of a 1990s British kitchen or discussing his failed relationships, Daniel bares all. The book delves into his childhood and how his unsettled background drove him to make the most of his talent for cooking, as well as unpicking how those early years in some of the most brutal kitchens in the country turned him into the uncompromising chef he is today. And while Daniel has mellowed with age as he spends more time with his five daughters, the things that drove him forward in the first place – a fear of stagnating and the need for drama and conflict – are the things that still drive him to this day. It features over 140 recipes right from the early days of Midsummer House in the late ‘90s through garnering two Michelin stars and the success of the tasting menu through to the very latest recipes the restaurant is serving today. The recipes run alongside the story, chronologically, and reveal how his style has developed and become more refined over the years. Classic recipes include the 17 Pan Lamb from 1999, and Veal Kidneys recipes from both 2000 and 2004. Daniel’s modern recipes include his Pommes Soufflé, Sour Cream and Chive from 2012, and Lychee, Yogurt and Rose Artichoke from 2016. Daniel counts Tom Kerridge and Sat Bains as two of his closest friends and is widely regarded in industry circles as one of the country’s most revered chefs, having won the Chefs’ Chef of the Year at the 2015/16 AA Awards. As Sat Bains puts it: “Midsummer House is Daniel’s open love letter to gastronomy; a letter of heartache, pain, sorrow, absolute elation and joy that you’d have to be f****ing nuts to endure. He’s proven that we all need goals and if we work hard enough we can achieve anything. I look at this as a chapter in his life that he can now reflect on, and the openness and intimate detail he goes into in this book is a joy to read.”
  • Smile or Get Out of the Kitchen contains 87 recipes that reflect Adam’s ethos of exploring and combining taste profiles and flavours, to create balanced harmonious dishes with a real ‘wow’ factor. Adam explains; “This is a book for home cooks who, like me, really do give a damn about food.” Smile or Get Out of the Kitchen is aimed at experienced cooks who are looking for a challenge and to stretch their culinary skill set. Many of the recipes within the book contain Japanese and South East Asian ingredients that reflect Adam’s much loved cooking style, and each dish has a scale out of ten that explains the balance of the five taste profiles; bitter, sweet, sour, salty and umami. Adam’s food is all about big flavours, unusual combinations, immediate taste sensations and a touch of nostalgia, and with this at its core Smile or Get Out of the Kitchen takes you on a journey through a special selection of spectacular starters, vegetable, fish and meat dishes and dessert and cake recipes, as well as the basics such as breads, oils and stocks. Recipes include a ‘Never-fail raspberry soufflé’, as well as Adam’s ‘Pork belly, octopus, squid and mussel consommé’, a dish that he cooked on Masterchef for Michel Roux Jr who summed up his distinctive cooking style as delivering ‘unexpected harmonies’.
  • Sweet Chilli Friday is the debut cook book from six working mothers who get together once a month to share recipes at their cooking club, Peppercorn Passion. With more than 60 vegetarian dishes in all, the flavours are inspired from all over the world, from Italian-inspired aubergine crostinis to Burmese street food as well as Eirio (Kenyan vegetable mash), pinwheel samosas and blueberry chia puddings. The group started when two old school friends, Sangita Manek and Sheetal Mistry, were discussing how they both always made the same five dishes over and over again and their families were getting bored. So what if they swapped recipes? Before long there were four more friends in the mix, Alpa Lakhani, Anjana Natalia, Sonia Sapra and Deepa Jaitha, and the Peppercorn Passion cooking club was born. Sweet Chilli Friday is a collection of the recipes they have shared over the years; all are vegetarian, and the headline rule is to keep it simple. All are busy working mothers so these dishes are easy enough for most people to make at home on a midweek night for the whole family. They use ingredients most people will already have in the store cupboards and they taste great too.