MasterChef is without doubt one of the food programs that everybody recognises.  Who doesn’t remember the original UK version with Loyd Grossman?  Who hasn’t seen the newer versions, such as MasterChef The Professionals or (on BBC1 as I type this), Celebrity MasterChef? MasterChef has been around since 1990 although it seems like longer.  I remember [...]

To win a hard copy of the book all you have to do is leave a comment anywhere on this blog (including on this article) any time up to Sunday 6th of June 2010. The winner will then be chosen at random and the book sent out to them.

When I first heard about the new River Cottage book (Everyday) coming out this year I asked practically every family member to buy it for my birthday. Luckily for me one of them agreed, and I can now happily confirm that this is yet another great book from Hugh Fearnley Whittingstall.

I received my copy of “The Tomato Book” a few weeks ago now, in the midst of my tomato growing frenzy. Despite only having 4 plants growing in my conservatory, I’ve become a bit of an obsessive and am already planning world tomato domination for next year.

As a thank you to all those readers who’ve sent good wishes to us and also to anyone else who happens across this post, I’m giving away another great FREE COOKBOOK.

And it brings me great pleasure to introduce the winner of our recent free cookbook giveaway…R. Carradine, come on down and collect your prizes (Traditional Puddings and Desserts and Supper for Friends by Mary Berry)!

No time to blog today (damn this eternal degree) but certainly time to give away a couple of free cookbooks. Hands up who wants ‘em?

“School For Cooks” is her brand new book based on the TV series of the same name. The official introduction states “Rosemary’s passion for cooking and teaching makes impressive dishes achievable for the everyday family cook” and certainly seems to be true, reflecting the modern haute cuisine for which she is famous in an educational, down to earth manner.

I’m becoming pretty bored with generic cookbooks and this one manages to break the mould. How about some of the more simple yet delicious recipes; Spring onion pancakes (Pa jeon), with just a handful of ingredients, or Chinese barbecue spare ribs (Paigu) – which has to be the easiest, tastiest version I’ve ever seen?

Anyone who remembers Marcus Wareing’s last great book “How to Cook the Perfect…” will know that he is a perfectionist. Although his food may express contemporary simplicity, the processes in creating it are honed to perfection and leave little room for error.