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The Sportsman's Stephen Harris Picks The Best Cookery Books of 2017

Posted on 29th November 2017 by Martha Greengrass
With a cult following across the world, Stephen Harris has turned an ordinary British pub, The Sportsman in Kent, into one of the most talked-about restaurants in the country. Now, as he presents his first book, The Sportsman, packed full of the kind of simple and stylish recipes that have made his name, Stephen serves up his pick of the best cookbooks and food writing of 2017.

Japaneasy by Tim Anderson

I have been waiting a long time for a book like this. I have a huge respect for Japanese food but I needed a book that breaks it down and simplifies it to principles. This is what Tim has done! 

£20.00
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Easy peasy authentic Japanese dishes for home cooks. JapanEasy is designed to be an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. The recipes here do not 'cheat' in any way; there are no inadequate substitutions for obscure ingredients: this is the real deal.
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Sabor by Nieves Barragan

This is a great book for anyone who is a big fan of Nieves of which I am. I loved Barrafina and am sure I will love her new restaurant Sabor as much. 

£25.00
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Nieves Barragan Mohacho has a Michelin star and is best known as the former head chef at Barrafina, the world famous tapas restaurant. Sabor: My Spanish Cooking is the food that the Basque-born chef likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family.
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Brae by Dan Hunter

This is such a beautiful book. It looks like how I hoped my book would turn out but now I know Phaidon do a great job in making every book have its own unique personality. 

£39.95
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The debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food. In the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. This is his story.
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River Café 30 by Ruth Rogers

This is a favourite restaurant of mine and I can’t believe it’s 30 years old!

£28.00
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From the Fortnum & Mason 2018 Food and Drink Award winner: 'One of the most beautiful hardbacks we've ever seen' The Evening StandardAn iconic restaurant. With River Cafe 30, Ruth Rogers and her head-chefs, Joseph Trivelli and Sian Wyn Owen, invite you to join them in marking 30 years of memories and good food at London's The River Cafe.
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Two Kitchens by Rachel Roddy

I love the way Rachel writes. I was lucky enough to do an event with her recently where we all read some of our own food writing. She was hugely entertaining and had everyone in stitches. 

£26.00
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A recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, it features authentic recipes that you will want to cook again and again.
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Dopamine Diet by Tom Kerridge

I have always been aware of the benefits of low carb eating as someone who struggles with his weight. I have done the Michel Montignac Method in the past and Tom’s book is full of brilliant ideas which help a great deal. 

£20.00 £16.00
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Michelin-starred chef Tom Kerridge explains how to diet by keeping all of the good stuff and none of the boring stuff.
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On the Side by Ed Smith

I think this was a very good idea and it was enough to make the book a winner! 

£20.00
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Our side dishes have the potential to be as inspirational as the main event itself. In fact, they're often the best bit! A revolutionary cookbook with 140 recipes that move the humble side dish to centre stage. Complete with a recipe directory that will help you find the perfect accompaniment, whatever your cooking, On the Side will brighten and invigorate every meal.
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The Modern Kitchen by Tim Hayward

Tim always has very good ideas for books and the subject of this book interests me. I think there is something fascinating about the relationship between technology and food. 

£20.00
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A nostalgic paean to 100 objects that have helped to define the modern kitchen
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