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.
Oct 2016 sees my new book The Chef’s Library published by Abrams in the USA and the UK
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.
New book, Garlic, available in UK and USA
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
My interview with chef Richard Corrigan published in Seasoned By Chefs magazine.
Open the PDF here.
I cook up a Chinese New Year feast for The Simple Things magazine
I cook up a Chinese New Year feast for The Simple Things magazine
Open the PDF here.
My interview with chef Kevin Tickle published in Seasoned By Chefs magazine
My interview with chef Kevin Tickle published in Seasoned By Chefs magazine.
Open the PDF here.
My interview with chef Will Holland published in Seasoned By Chefs magazine
My interview with chef Will Holland published in Seasoned By Chefs magazine.
Open the PDF here.
My interview with chef Daniel Galmiche published in Seasoned By Chefs magazine
My interview with chef Daniel Galmiche published in Seasoned By Chefs magazine.
Open the PDF here.
Garlic to be published Feb 2016
Pleased to announce that my new Garlic cookbook will be published by Ryland, Peters and Small in Feb 2016.
For the FT: Why milk chocolate is the new dark
My article for the Financial Times on how bean to bar chocolate makers are exploring milk
