Cook

Extensive support in the Guardian and the Observer; serialisation in the Observer Food Monthly to coincide with publication.

Ever since its launch in 2001, the "Observer Food Monthly" has been a huge hit with British foodlovers, taking us behind the scenes at famous restaurants, revealing insights into the worlds of our best chefs and, of course, providing delicious recipes that we simply can't wait to try. This book collects the best of those recipes.Ever since its launch in 2001, the Observer Food Monthly has been a huge hit with British foodlovers, taking us behind the scenes at famous restaurants, revealing insights into the worlds of our best chefs and, of course, providing delicious recipes that we simply can't wait to try. Now, for the first time, we have collected the best of those recipes - as well as others that are entirely new - into a sumptuous book that will have your mouth watering from the moment you open the pages. Antonio Carluccio's stuffed lamb cutlets, Gordon Ramsay's mackerel pate, Sam and Eddie Hart's roast suckling pig, Fergus Henderson's bone marrow salad and Giorgio Locatelli's turkey meatballs all make an appearance, alongside recipes from The Ivy, Moro and the River Cafe. Not only that, you'll also find details about famous chefs' favourite 'secret ingredients' and hints on technique that will have even a novice chef cooking like a pro. Beautifully photographed and bursting with creative ideas, Cook is the perfect book for anyone who's ever clipped a recipe out of the newspaper to save for later.