Cambridge Cookbooks

its just food

The 8 must have Cambridge Cookbooks

Over the last few years, recreating dishes from your favourite restaurants has become very popular, but since the lockdown in 2020, there has been a massive surge in online cookery classes.

Step away from the scheduled classes and dive into one of Cambridge’s cookbooks by well-known chefs and businesses. We have listed the top 8 Cambridge Cook Books featuring their best recipes.

Give away of ‘It’s Just Food’ by Mark Poynton

We have teamed up with Mark Poynton of MJP at the Shephards, who has just published his first debut cookbook, ‘It’s Just Food’. This book is a lovely journey through Mark’s career with a fantastic selection of recipes for you to recreate at home! We’ll not only give away a signed copy of this book but treat you to a glass of bubbly if you are the lucky winner and book a table at his restaurant in Fen Ditton.

What do you need to do? Head over to our Instagram page, like it and put in the comment area of the ‘It’s Just Food’ post the person you want to treat and why. The competition ends at midnight on 17 December so you’ll have it in time for Christmas.

Duck liver mousse, granny smith apple and smoked eel

‘Out of my tree’ by Daniel Clifford – Midsummer House

Part autobiography and part cookbook, ‘Out of my Tree – Midsummer House’ is a warts and all account of the pressures and triumphs of Daniel Clifford’s 20 years in the hospitality industry; a brutally honest account of his life story and a tribute to the distinctive style and sophistication of his dishes.

Out of my Tree by Daniel Clifford

Fitzbillies Book

One of the oldest bakeries in Cambridge is Fitzbillies, a real institution. They are mostly known for their sticky Chelsea buns and the Duke of Cambridge. Get a signed copy of the Fitzbillies Book. Written for the 100th anniversary, it includes recipes, history, and many beautiful photos.

Fitzbillies opened its shop in 1920

Olive Olive & the Halloumi Cookbook

The OliveOlive Mediterranean Cook Book was created by Rob and Pam Marsden to share delicious recipes made with their authentic Cypriot olive oil and halloumi cheese. The family-friendly dishes include starters, mains and sweet treats that are rustic and full of flavour.

The OliveOlive Mediterranean Cook Book was created by Rob and Pam Marsden, who established their Cambridgeshire-based company OliveOlive to supply the UK with authentic, delicious olive oil from Pam’s family in Cyprus as well as traditional, handmade halloumi cheese. Three chapters divide the recipes into Starters, Sides & Salads; Main Meals; and Sweet & Savoury Treats. 

There is also a selection of recipes contributed by chefs who use OliveOlive products in their restaurants, alongside family-friendly food from Pam, her family, and their friends. Rustic and full of flavour, with simple steps to delicious dishes, this is a cookbook for everyone that offers unique insights into the delights of proper olive oil and halloumi cheese.

Also available at the Cambridge Cheese Company

olive olive
Halloumi and Olive Olive – recipes from Cyprus

For the love of the Land & Sea

South Cambridgeshire based farmer’s wife and mother of two girls, Jenny Jefferies, compiled the successful debut book For The Love Of The Land; A Cook Book To Celebrate British Farmers And Their Food published by Meze Publishing. Forty fantastic farmers from all over the British Isles contribute both a recipe and a story about what British farming means to them. Minette Batters, The President of The National Farmers’ Union wrote the Foreword. A proportion of her royalties will be donated to The National Literacy Trust.

Jenny’s eagerly anticipated second book For The Love Of The Sea; A cookbook to celebrate the British seafood community and their food is out now, also published by Meze Publishing.  41 prominent people from the British Fish and Seafood industry contribute both a recipe and a story about what the sea and British fish and seafood mean to them. 

Jenny Jefferies Cookbooks – For the Love of the Land & Sea

Calm Kitchen

The Calm Kitchen is more than just a recipe book. Following the four seasons, it’s a beginners’ guide to reconnecting with nature through food, cookery and ingredient-sourcing as a form of self-care; from the soothing smell of lavender fields to the simple magic of baking your first loaf of bread on a frosty winter’s night.

The Calm Kitchen shows how mindful cooking, baking and ingredient sourcing can lead to better peace of mind, and better health and wellbeing. Featuring a blend of vegetarian recipes including duck egg shakshuka with burrata, hazelnut and cranberry brownies and the perfect mushroom stroganoff, this is an informative and insightful guide to ingredients and how they can benefit your physical and mental health.

Calm Kitchen by Lorna Salmon

Happy cooking and I love to see your images tag your images on Instagram #cbtravelguide #itsjustfood and @cbtravelguide

Gerla

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