Features

Our pick of chefs’ cookery books
Published 15 December 2021

If you don’t wish to eat out at the moment, you can continue to support restaurants as well as solve a last minute present problem. The cookery books listed here, all by chefs included in the 2020 edition of The Good Food Guide, are for sale via their websites.

 

Nathan Outlaw, Outlaws New Road, Cornwall

Capturing a Year at Restaurant Nathan Outlaw

£45; outlaws.co.uk

 

Paul Foster, Salt, Warwickshire

How to cook meat properly

£40; salt-restaurant.co.uk

 

Sat Bains, Restaurant Sat Bains, Nottingham

Too Many Chiefs Only One Indian

£75; restaurantsatbains.com

 

Asma Khan, Darjeeling Express, London

Asma’s Indian Kitchen

£20; darjeeling-express.com

 

Ravinder Bhogal, Jikoni, London

Jikoni – proudly inauthentic recipes from an immigrant kitchen

£26; jikonilondon.com

 

Ben Crittenden, Stark, Kent

Stark

£30; starkfood.co.uk

 

Hawksmoor, London

Hawksmoor: Restaurants and Recipes

£30; thehawksmoor.com

 

Simon Bonwick, formerly at The Crown at Burchetts Green, Berkshire

Cooking in Pubs

£40; simonbonwickchef.com

 

Selin Kiazim, Oklava, London

Three: Acid, Texture, Contrast

£25; call 01256 302 699 to order and see The Good Food Guide Weekly for an exclusive reader offer

 

Dan Keeling and Mark Andrew, Noble Rot, London

The Noble Rot Book: Wine from Another Galaxy

£30; noblerot.com