The 7 must have Cambridge Cookbooks
Over the last few years, recreating dishes from your favourite restaurants has become very popular. Famous chefs are now sharing recipes on Instagram and Tik Tok and during the lockdown in 2020 online cookery classes became extremely popular.
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 7 Cambridge Cook Books featuring their best recipes.
‘IT’S JUST FOOD’ by Mark Poynton
Mark Poynton of MJP at the Shephards published his first debut cookbook, ‘It’s Just Food’, in 2021. This book is a lovely journey through Mark’s career with a fantastic selection of recipes for you to recreate at home!
‘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.
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.
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
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.
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 well-being. 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.
Going For An Indian by Ziaur Choudhrey
Going for an Indian? That’s the question people asked throughout the 1970s, 1980s and 1990s. Behind that simple question lay a deeper meaning. The word ‘restaurant’ was never used. Nor was it realised that most ‘Indian’ restaurants were run by ex-pats from Bangladesh.
Ziaur Choudhrey, co-owner of the multi-award-winning Montaz Restaurant, reflects both on his cultural heritage and the lived experience of the Bangladeshi community in this absorbing book. Part social history, part remarkable recipe book, it is a captivating read.
Reflecting on how the Bangladeshi and Anglo-Bangladeshi communities created a multi-billion pound industry and offering an insight into the trials and tribulations endured, Going For An Indian is both a compelling story – and a series of delicious recipes.
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