WINNER of huge critical acclaim: Winner of the 'Best UK Chef Book' and Winner of the Silver Award for 'Best Chef Book in World 2009' at the Gourmand World Cookbook Awards. The book has also won 3 major Awards for the Book Design at The 'D&AD' in London, 'The Art Directors Club' in New York, & 'Fedrigoni' in Italy. Michelin Star chef Andrew Pern's award-winning culinary autobiography strikes the perfect balance between showcasing many of Andrew's mouth-watering dishes and the heart-warming account of his fascinating life around food. Its much more than a cookery book, it tells Andrew's story, delves deep into his philosophy on food, introduces you to his local suppliers and provides a captivating and humorous insight into the life of a family that run a successful British food institution. The recipes come divided into sections that reflect the menu as opposed to the ingredients and give you all the knowledge to recreate some of the UK's best loved dishes.About the AuthorAndrew Pern is head chef and owner of The Star Inn at Harome, one of the first pubs in the UK to achieve Michelin star status, and retain the prestigious title for the last 8 years. His cooking is a take on traditional British, a style developed with spicing up old favourites adding an unusual twist to his menus. Constantly looking for new ingredients and suppliers, his use of locally sourced quality ingredients has over the years become his trademark, and made Andrew one of Britain's most respected young chefs.

Black Pudding and Foie Gras

Pern, Andrew

Cookbooks, Food & Wine

Face

Michelin-starred chef Andrew Pern's outstanding Game cookbook delivers a fresh approach for cooking Poultry, Game & Fish from The Star Inn at Harome.Andrew Pern's multi-award-winning cookbook includes stunning flavour combinations and recipes, sharing his passion, knowledge and enthusiasm for Poultry, Game & Fish.This book contains 65 outstanding recipes within 13 chapters, each beginning with its own large-format section portraying the content with captivating photography and phenomenal impact, including: Partridge, Deer, Pigeon & Squab, Grouse, Pheasant, Chicken, Duck & Goose, Guinea Fowl, Rabbit & Hare, Trout & Wild Salmon, The Best Of The Rest and Snacks & Drinks.Andrew reveals how his philosophy and knowledge have led to his unique success, as well as sharing some of his most sought-after culinary secrets and his love and life-long enthusiasm for Poultry, Game and Fish.With a foreword by Michel Roux and an introduction by Brian Turner, and photography by Drew Gardner.

Loose Birds & Game

Andrew Pern

Cooking by Ingredient

With a foreword by Heston Blumenthal, the book delivers the first insight into the food and philosophies of Michelin-Starred chef Sat Bains. The book follows the fabulous 'Tasting Menu' format of Restaurant Sat Bains, and contains a warts and all account of how to take Sat's incredible dishes from paper to plate. Containing 70 unique dishes. 10 dishes within each of the 7 course tasting menus. Following the evolution and theory behind each recipe, and a fascinating behind the scenes account of one of Britain's most compelling restaurants. Sat reveals how gastronomic research and development play a vital role in his unique food pairings and flavour combinations. The book also offers the reader the exclusive benefit of being able to order dishes at Restaurant Sat Bains from the pages of the book, in addition to those on the current menu. Also includes contributions from some of the world's greatest chefs.

Too Many Cowboys, Only One Indian

Sat Bains

Michelin-starred chef James Mackenzie's award-winning cookbook demonstrates his outstanding take on classic Great British food at the Pipe & Glass Inn.The debut book from Michelin-starred chef James Mackenzie at The Pipe & Glass Inn is an autobiographical cookbook with an inspirational collection of recipes. The book is a comprehensive reference guide featuring an inspirational collection of over 70 recipes with step-by-step instructions revealing everything from how to create challenging dishes such as beer-braised oxtails with deep-fried oyster fritter to tomato, mozzarella & avocado salad to perfect chocolate brownies. The recipes are divided into 8 chapters: Cow, Pig, Sheep, Fish, Shellfish, Poultry & Game, Veg Patch & Afters. Jason Lowe's photography brilliantly captures James' innovative food and this beautiful unspoilt part of Yorkshire throughout the seasons.With a foreword by the BBC's Nigel Barden and photography by Jason Lowe.

On the Menu: Seasonal Recipes for a Culinary Life

James MacKenzie

Entertaining & Holidays

Hook Line Sinker is a seafood cookbook from Michelin-starred chef Galton Blackiston featuring recipes created through his lifelong love affair with fish and shellfish. Galton's seafood dishes have always turned heads. He has a knack of taking simple ingredients and pairing them with techniques and flavours that allow the flavours to remain pure whilst bringing a sense of fun to the occasion. Cooking seafood is an art and in this book, Galton shows you how to master it. The book features over 90 recipes divided into five chapters - Quick and Easy, Small Plates, Stress-Free, Spicy Seafood and Main Courses. Hook Line Sinker isn't a huge how-to reference guide, or a seafood bible to teach you everything about each fish in the sea. It's a very personal book featuring Galton's all-time favourite recipes, all of which have featured on his menu in some form over the years, but more importantly, are great to cook at home. With a foreword by Michel Roux OBE, and photography by John Scott Blackwell. Awards 'Best UK Fish &amp; Seafood Cookbook' Gourmand World Cookbook Awards, Paris

Hook Line Sinker: A Seafood Cookbook

Blackiston, Galton

Glorious Game is a cookbook of delicious recipes from 101 of UK and Ireland's best-loved chefs and food writers.With a foreword by Ben Tish, and recipes from Tom Aikens, Paul Ainsworth, Jason Atherton, Frances Atkins, Pascal Aussignac, Richard Bainbridge, Sat Bains, Nieves Barragan, Neil Bentinck, Jean-Philippe Blondet, Michael Caines, Leandro Carreira, Asimakis Chaniotis, Dominic Chapman, Daniel Clifford, Richard Corrigan, Dan Cox, Killian Crowley, Ollie Dabbous, Scott Davies, Josh Eggleton, David Everitt-Matthias, Andrew Fairlie, Paul Foster, Calum Franklin, Luke French, Monica Galetti, Chris &amp; Jeff Galvin, Graham Garrett, Andr Garrett, Matt Gillan, Lisa Goodwin-Allen, Alex Greene, Steve Groves, Simon Gueller, Skye Gyngell, Max Halley, Adam Handling, Henry Harris, Angela Hartnett, Margot Henderson, Diana Henry, Olia Hercules, Will Holland, Simon Hopkinson, Phil Howard, Simon Hulstone, Yoshinori Ishii, Jitin Joshi, Tom Kerridge, Tom Kitchin, James Knappett, Atul Kochhar, Pip Lacey, Guillaume Lebrun, Jeremy Lee, Ross Lewis, Monika Linton, Giorgio Locatelli, James Lowe, Marianne Lumb, James Mackenzie, Lisa Markwell, Francesco Mazzei, Gareth McCaughey, Colin McGurran, Gill Meller, Takashi Miyazaki, Martin Morales, Chantelle Nicholson, Andi Oliver, Joshua Overington, Tomos Parry, Andrew Pern, Glynn Purnell, Ben Radford, Theo Randall, Neil Rankin, Adam Reid, Henrik Ritzn, Jozef Rogulski, Mark Sergeant, Paul Shearing, Tim Siadatan, Vivek Singh, Geoffrey Smeddle, Jun Tanaka, Matt Tebbutt, Stephen Terry, Cyrus Todiwala, Mitch Tonks, Brian Turner, Gary Usher, Gareth Ward, Michael Wignall, Alyn Williams, John Williams, Murray Wilson, Martin Wishart &amp; Angel Zapata Martin.We live in an age of climate change, sustainability, dwindling food sources and obesity. Game could help tackle these problems head on.It's an incredibly healthy source of food and much leaner than farmed meats, due to the natural diets of the animals and their active lifestyles

Glorious Game

Tish, Ben

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