Related to: 'Emma Marsden'

Hodder & Stoughton

Crème de la Crème

Martin Chiffers, Emma Marsden
Authors:
Martin Chiffers, Emma Marsden
Saltyard Books

Pattern

Emma Bridgewater
Authors:
Emma Bridgewater
Saltyard Books

Honey & Co: The Baking Book

Itamar Srulovich, Sarit Packer
Authors:
Itamar Srulovich, Sarit Packer

Our day is marked by what comes out of the pastry section, and there's always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that it's hard to choose one. (There's no need to worry, whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. There's something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.

Saltyard Books

Vanilla Black

Andrew Dargue
Authors:
Andrew Dargue
Hodder & Stoughton

Alex Hollywood: My Busy Kitchen - A lifetime of family recipes

Alex Hollywood
Authors:
Alex Hollywood
Saltyard Books

Marmalade

Sarah Randell
Authors:
Sarah Randell
Saltyard Books

Good Food For Your Table

Melrose and Morgan
Authors:
Melrose and Morgan

'This shop is now an institution... one all too easily becomes addicted.' Alan BennettGood Food For Your Table is a grocer's guide: this is the shopping basket deconstructed, including all you need to know about seasonality, provenance, storage, preserving and serving the very best food.Melrose and Morgan have ten years' experience as high-street grocers, and here they share expert information to help you buy the best food so there will always be good things to eat at home. A well-stocked larder is the backbone of any kitchen, and this book is a compendium of advice on the best ingredients to buy and how to manage your kitchen cupboard to ensure nothing goes to waste. It also includes a selection of favourite recipes and simple, quick ideas to rustle up a meal. If you've ever found yourself confused about the difference between mixed spice and allspice, Stilton and Stichelton, quinoa and couscous, then this is the book for you. We all want to be more knowledgeable about the food we eat, and this is the essential storecupboard handbook that no discerning cook should be without.

Saltyard Books

Honey & Co

Itamar Srulovich, Sarit Packer
Authors:
Itamar Srulovich, Sarit Packer
Saltyard Books

Toast & Marmalade

Emma Bridgewater
Authors:
Emma Bridgewater

Emma Bridgewater's cheerfully distinctive kitchen pottery - manufactured and traditionally hand-decorated in the Staffordshire Potteries, just as it would have been 200 years ago - has found its way onto the dresser shelves and kitchen tables of homes all over Britain and beyond. Her designs are jaunty, friendly, sometimes quietly funny. They call to mind childhood picnics, summer gardens and busy kitchens, with their motifs of Sweet Peas and Figs or bold calligraphic patterns such as Toast & Marmalade. Above all the name Emma Bridgewater suggests home and welcome. This book combines beautiful photographs of Emma's life and designs with a collection of warm stories of her family, along with the inspirations for and characters involved in the success of this particularly English brand.

Saltyard Books

One

Florence Knight
Authors:
Florence Knight

Cooking's new golden girl. GuardianThe new kitchen goddess. Daily MailEach chapter in One focuses on recipes built around one particular store cupboard ingredient, such as ketchup, oil, salt and honey. The result is a host of modern European dishes that have appeal, longevity and a touch of elegance to boot. OliveShe made her name as head chef at London's Polpetto and now Florence Knight has brought out her first book, One. In it, she turns to the kitchen cupboard to create no-nonsense but creative food from her favourite ingredients - proving just how much can be achieved with a bottle of ketchup and some imagination. Waitrose KitchenFlorence is the next big thing in cooking. Observer Food Monthly'Less is more' typifies Florence's style. She cooks with delicacy and almost poetic simplicity but with a meticulous attention to detail that manifests itself in dishes of rare and delightful flavours. Russell Norman, Polpo

Saltyard Books

The Camper Van Cookbook

Martin Dorey, Sarah Randell
Authors:
Martin Dorey, Sarah Randell

Say goodbye to roughing it. And hello to a new kind of freedom.With over 80 fabulously tasty recipes you can cook on just two rings and a few barbeque feasts and camp fire crackers, this is the dashboard bible for anyone who ever dreamed of hitting the road at the wheel of a classic VW camper.From finding and cooking your own food to passing muster with the surfing set, THE CAMPER VAN COOKBOOK will show you how to make the most of every single moment on the road.

Hodder & Stoughton

Cook

Peter Gordon
Authors:
Peter Gordon

Peter Gordon's first collection of unique and stunning recipes, The Sugar Club Cookbook, concentrated on his signature dishes at the restaurant. Now this brilliant young chef turns his creative attention to dishes and menus to prepare at home. Fresh and original ideas for breakfast - Tea-smoked salmon with poached eggs, toast, spinach and hollandaise; inpsired picnic ideas - Roast carrot and parmesan risotto cakes; menus for celebrations - Fiery chicken, green chilli and lemon grass stir-fry; and lots of tips for marinades and dressings, cocktails and canapes - all display Peter's trademark combination of modern British food with Pacific flavours.

Signe Johansen

Signe is a young English-speaking Norwegian food anthropologist and cook, blogging from Bloomsbury. She trained as a chef stagiere at Heston Blumenthal's Fat Duck Experimental Kitchen and at Leiths School of Food & Wine (Diploma 2006-2007), as well as working stages at Rick Stein's Seafood restaurant in Padstow, Racine and Ottolenghi and providing private catering for clients such as Democrats Abroad and corporate clients. Signe is a co-author of The Ultimate Student Cookbook (Absolute Press 2009) and contributor to The Big Bumper Book of Marmite (Absolute Press 2009), a regular recipe writer for the Beyond Baked Beans budget cookery website and co-founder of the Students Can Cook Campaign. She is also an experienced recipe tester, having worked on The Ultimate Student Cookbook, The Big Bumper Book of Marmite and as assistant to Fiona Beckett in The Frugal Cook. Signe's blog, Scandilicious, specialises in modern Scandinavian cooking. She is active in social media both on twitter as @scandilicious and on the facebook page of Beyond Baked Beans, participating in live events such as the GoodFood TV channel re-launch, matching food and wine competions and as head chef of the Blaggers' Banquet in aid of Action Against Hunger (November 2009). Signe graduated with a BA in Social Anthropology at Cambridge in 2003 and gained her MA in Antropology of Food at the University of London (SOAS) in 2009. She will be taking up a post as part-time lecturer at the School of Artisan Food on food science, umami and terroir as of September 2010 when she starts a PhD in the anthropology of fermentation, specialising in artisan bread. She teaches a monthly 1 day Introduction to Scandinavian cooking course at Leith's School of Food and Wine, and somehow also finds time to bake cakes for The Scandinavian Kitchen in Great Titchfield Street, London W1. She speaks Norwegian, English, German, Japanese and Spanish.

Prize-winning publications from Hodder & Stoughton

Prize-winners

Our prize-winning publications and authors.

Ed Smith

Ed Smith is a regular contributor to Borough Market's online magazine and Market Life, its print magazine. He also writes 'Five of the Best' features for The FT Weekend Magazine, and for The Guardian, The Telegraph and various other publications. At the 2015 Fortnum and Mason Food and Drink Awards he was named 'Best Online Restaurant Writer' and he was shortlisted for 'Best Cookery Writer'. In 2016 his blog Rocket & Squash was shortlisted for the Guild of Food Writers' Best Blog Award. His first cookbook On the Side was published in spring 2017 to great acclaim.

Food writer and author of FLAVOUR, Vicky Bhogal, tells us about her favourite places to eat

Vicky Bhogal on her favourite restaurants

One of our top food writers, Vicky Bhogal lets us in on her favourite places to eat and drink

Extract

GRACE WILLIAMS SAYS IT LOUD, by Emma Henderson

Read an excerpt of Emma Henderson's GRACE WILLIAMS SAYS IT ALL, shortlisted for the Orange Prize 2011.

Chapter One

COME SUNDAY, by Isla Morley

Read the first chapter of Isla Morley's COME SUNDAY.

photograph copyright Kalpesh Lathigra

Florence Knight signs with Saltyard Books

Saltyard Books is delighted to announce the acquisition of ONE, the first cookbook by Florence Knight, rising star and 26-year-old head chef at Polpetto restaurant in London’s Soho.

Extract

GOLD by Chris Cleave

Read an excerpt of Chris Cleave's GOLD.