The Hackney Butchers Association

This books rocks!  It is a book for foodies, even the index is delicious. I bought this to take on a recent holiday to Turkey and read it cover to cover quite a few times.  The recipes are simple, totally achievable and look beautiful. The photography got me hooked within minutes of opening the book.  This a passionate book by someone who clearly loves their food, and it's very contagious! I would highly recommend it to anyone who likes Eastern Mediterranean food.  It draws influence from Turkey, Syria, Jordan and the Lebanon. The recipes are all based on traditional ideas but have a very light modern feel.  It's really very clever. Bulgarian born Silvena, affectionately includes the teachings of her half Turkish dad, which gives the book a personal feel.  It's a history book, family story and inspiring cook book all in one.  A lovely book. The meat dishes are incredible, (including Grilled Red Mullet with toasted citrus and Nastur...

Thanks to Amazon I am now the proud owner of four new curry books!  Very exciting stuff for me.  I've gone for quite a diverse selection, so it should be an interesting mix of old & new. The first to arrive is a very dated looking book called, "The Curry Secret: Indian Restaurant Cookery at Home" | PaperbackAuthor: Kris Dhillon It was a best seller at some point, but can now be picked up for the princely sum of 1p. Yes 1p.  I'm not sure there can be a better way to spend a penny.  Well, you know what i mean.  First published in 1989, it was updated & re-published in 2008.  Back by popular demand, so it must be good eh? It's written by an Indian restaurant owner & chef who spills the beans on restaurant 'tricks of the trade'. I'm yet to put it to the test but am already learning some top tips.  Loving it! For instance...I love the mint sauce that comes with onion bhaji & popadoms.  I have tried making it at home...

I got given this fantastic book for Christmas.  (Thanks M&P!)  Definitely recommended. It will set you straight on the types of game, their history, and uses.  It has a breakdown of each type of common game with a load of recipes, some straightforward, some more unusual. There is a recipe for Quails on toast with a sweet onion sauce and watercress that looks fantastic.  It's effectively a roast bird with bread sauce, but looks incredible. Another one that leapt out for me is a Partridge escabeche with orange & thyme.  The dish is cooked a day in advance with the meat being almost cured in the process. I'm going to try and get some Partridge tomorrow... There are dozens of things I'm planning on trying out.   I'll post the results. Let me know if anyone else has tried any of these, or has any family game recipes.  Cheers!

A fantastic book for meat lovers, by the author of "Ripailles" (Feasts).  It has beautifully shot  instructional photos of how to prepare various joints, along with dozens of roasts for beef/veal,  lamb, chicken, rabbits, venison, salmon & more.  There is great looking food on every page.  It's good to open on an indecisive day when you needed a quick idea.  It would make a great christmas present.

 I've just been recommended this book.  It is a pork-fest.  I like it already. It's now on my Xmas wish list... Anyone?.... It looks pretty cool.  The book's website has a taster of the recipes inside....  CLICK ME!

I got given this book many years ago (Thanks Mum! x) It took me a while to realize just how good it is. Now I use it all the time. It's splattered in food and probably a health risk... It's one of those books, full of all the classics, that you'll use for life.

This is so easy & totally delicious! 5 garlic gloves 2 tbsp fennel seeds 3 tbsp chopped parsley 2 teaspoons sea salt olive oil Pork loin 2-3kg on the bone (preferably rib end) 1. (5mins) Finely cut & bash up the PARSLEY, FENNEL SEEDS, GARLIC and SEA SALT. Add just enough nice olive oil to make a paste & rub on any joint of pork. Leave uncovered overnight in the fridge.... Next day cook pork as normal. Serve with roasted spuds etc. It's so damn good.... BIG FLAVOURS & ROUGH EDGES was the Eagle Pub's first book. It's was reprinted in 2009 as The Eagle Cookbook: Recipes from the Original Gastropub.