October 2017 sees the publication of Mushrooms, my latest single ingredient cookbook for Ryland, Peters and Small.
Mushrooms features 65 fungi-centric recipes from around the world, ranging from Thai Mushroom Soup and Champinones al Ajillo to Truffled Roast Chicken and Umami Steaks with Wild Mushrooms.
Looking forward to seeing my new book, The Chef’s Library, a celebration of cookbooks as a source of knowledge and inspiration, published by Abrams.
Thrilled that my beautiful new cookbook Garlic is now published in the UK and the USA.
My interview with chef Richard Corrigan published in Seasoned By Chefs magazine.
I cook up a Chinese New Year feast for The Simple Things magazine