The Cookbook Kitchen

The Cookbook Kitchen Cookbooks. Food. Community. Devon-based baker, food writer and photographer. Cookbook content, global food wanderer, community builder.

Right then folks, I’ve got some very exciting news…I’ve only gone and been accepted into the Guild of Food Writers!!Excu...
17/09/2026

Right then folks, I’ve got some very exciting news…

I’ve only gone and been accepted into the Guild of Food Writers!!

Excuse my language but… HOLY S**T YOU GUYS!!

I can’t begin to tell you how bloody chuffed I am. But more than anything, I’m just so incredibly proud of myself.

The Guild is home to so many incredibly talented food writers and creators, people whose work I’ve admired since I started writing. If I ever needed a sign that I’m on the right path and that all the hard work is paying off, well… this is a pretty big one, eh!

I share this and more in my latest edition of The Kitchen Table, which is now live. And there is A LOT to catch up on this month.

Cook the Book Club is officially underway, our first author Q&A with Mark Diacono is coming up, Bake Off is back and I’ve shared everything that’s heading your way on Cook the Books over the next couple of months.

Link is in my bio ✌️

Right then, it’s time to join my fellow cookbookers and make a start on our first Cook the Book Club pick!Our first book...
13/09/2026

Right then, it’s time to join my fellow cookbookers and make a start on our first Cook the Book Club pick!

Our first book is Abundance by M A R K D I A C O N O - and Mark has chosen his Late Summer Panzanella as our very first ‘Author Challenge’ recipe.

I had to make a few swaps as I couldn’t find everything on the ingredient list (where the bloody hell do you find mirabelles if not on a ramble or in the greengrocer?!)

But this was SUCH a delicious lunch and boy, do the bay leaves really bring everything together!

If you’re cooking along with us, this is your September challenge! Have a crack at the recipe and then pop over to our dedicated Cook the Book Club chat on Substack to share yours and compare notes with everyone else.

The chat is completely free to join and you can find it through my Substack profile.

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Paid subscribers: This week you’ll be receiving a special challenge card, which will unlock giveaways the more challenges you complete. You’ll also get access to our monthly live Cook the Book Club Zoom calls, where we can chat about the book, the recipes and generally have a good old cookbook natter.

I’m also super chuffed that Mr Diacono will be joining us for our very first live Q&A on Wednesday 30th September at 6pm.

A paid subscription is just £5 a month - and as well as unlocking these extras, it helps support what I’m building here too. Zoom invites will be sent out nearer the time.

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Author: M A R K D I A C O N O
Publisher: Quadrille

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📸: Sony | Alpha Sony | Alpha Europe A7iv

For the ingredients, I used:
Salt: Cornish Sea Salt | Recipes & Ideas
Oil: GOOD PHATS
Blackberries: My garden
Everything else: Waitrose Waitrose PR Team

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Happy Monday, beauts!We are kicking off this week with our third and final recipe from the awesome cookbook ’Silk Roads’...
07/09/2026

Happy Monday, beauts!

We are kicking off this week with our third and final recipe from the awesome cookbook ’Silk Roads’ by Anna Ansari for the next edition of Cook the Books. (Final recipe, he says, with 30 or so tabbed pages of recipes he wants to make next!)

Today I have made the Spinach Chigirtma - which is Azeri spinach & Eggs.

And yeesh - talk about a tasty brunch! I actually think this is going to be my go-to egg dish for a while because it’s ridiculously quick and easy to make and is all sorts of delicious. And there’s lots of spinach - sooo, I’m classing it as a health food… 👀

Anna suggests serving it with bread and cheese or as part of a brunch spread - but I just ate it as is. Quite literally! I plated it up nicely to take some shots, and ate the rest straight from the pan.

Just a sprinkle of flakey sea salt and some chilli flakes to finish off.

Verdict: Bloody good!

Author: Anna Ansari
Publisher: DK Living DK Books

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📸: Sony | Alpha Sony | Alpha Europe A7iv

For the ingredients, I used:
Salt: Cornish Sea Salt | Recipes & Ideas
Butter: Yeo Valley Organic
Everything else: Waitrose Waitrose PR Team

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Happy Friday - you awesome bunch of humans!!So following the little video I shared last week for International Dog Day, ...
04/09/2026

Happy Friday - you awesome bunch of humans!!

So following the little video I shared last week for International Dog Day, y’all asked for more Hiro on this feed - and I am all the more happy to oblige!

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📸 Sony | Alpha A7iv 35mm

Hello, you awesome bunch of humans you!Today we return back to our adventure through the pages of Silk Roads by the wond...
03/09/2026

Hello, you awesome bunch of humans you!

Today we return back to our adventure through the pages of Silk Roads by the wonderful Anna Ansari

The next dish I’m making for Cook the Books is ‘Risotto Alla Bukharese’ - dish that immediately caught my attention because, well… it looked bloody delicious!

This is a gorgeous, creamy risotto made with chicken stock and loads of fresh herbs. It’s topped with tender chunks of beef cooked with onions, garlic and more fresh herbs. And then finished off with flaked almonds and chopped dried cranberries (which I substituted for the candied barberries) and some more… you’ve guess it - fresh herbs!

This was my first time making risotto and I’m pretty damned proud of it! Apart from having to be attentive to it, the actual process is so easy.

I halved the recipe and whipped it up for lunch in just over an hour or so.

Talk about levelling up your lunch game 😮‍💨
Bloody good!

Author: Anna Ansari
Publisher: DK Living DK Books

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📸: Sony | Alpha Sony | Alpha Europe A7iv

For the ingredients, I used:
Beef: Greendale
Oil: GOOD PHATS
Herbs: My windowsill!
Everything else: Waitrose Waitrose PR Team

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IT’S HERE! 🙌Cook the Book Club is here!Our very first pick is Abundance by M A R K D I A C O N O and I’m so chuffing ex...
31/08/2026

IT’S HERE! 🙌
Cook the Book Club is here!

Our very first pick is Abundance by M A R K D I A C O N O and I’m so chuffing excited to finally get this going.

Why should people who read novels get all the fun?

Book clubs, long chats, recipe recommendations, meeting new people, obsessing over what they loved and hated… us cookbook lovers deserve a bit of that too.

So that’s exactly what this is.

A place to cook from the same books, share what we’re making, compare notes and generally spend more time talking about something that brings us all joy.

The launch post is live now with everything you need to know, including how the club works, our first Author Pick and how to join in.

(Link in bio)

I’d bloody love to have you cooking along with us ❤️

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The hour is golden.Still thinking about that light. Summer evenings at The Pig Hotel at Coombe might just be my new favo...
27/08/2026

The hour is golden.

Still thinking about that light. Summer evenings at The Pig Hotel at Coombe might just be my new favourite thing.

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📸: Sony | Alpha Sony | Alpha Europe A7iv 35mm

Oh… this is a GOOD cake.This is a traditional Jewish honey cake, typically eaten on Rosh Hashanah (the Jewish New Year) ...
26/08/2026

Oh… this is a GOOD cake.

This is a traditional Jewish honey cake, typically eaten on Rosh Hashanah (the Jewish New Year) to help welcome in a sweet new year.

Which is a tradition I think we can ALL enthusiastically support!

It’s got an incredibly soft crumb, while somehow still being sticky and dense. And I mean dense in the best sort of way.

Sliced thick and served with a dollop of clotted cream (needed using, but 100% the best choice) and finished with a drizzle of honey. I think any dish that has a ‘dollop’ of this and a ‘drizzle’ of that is just destined to be a great one… no?

If you want to grab a copy for yourself, you won’t have to wait long - The Jewish Bakery is out TOMORROW, Thursday - 27 August 2026! 📚✨

Author: / Rinkoffs Bakery
Publisher: Quadrille

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📸: Sony | Alpha Sony | Alpha Europe A7iv
Made using KitchenAid UK

For the ingredients, I used:
Flour: Doves Farm
Oil: GOOD PHATS
Honey: Rowse Honey
Sugar: Tate and Lyle Sugars
Egg: The Happy Egg Co
All other bits: Waitrose Waitrose PR Team

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A little Hiro break. That is all.🦊 —📸: Sony | Alpha Sony | Alpha Europe A7iv
25/08/2026

A little Hiro break. That is all.

🦊

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📸: Sony | Alpha Sony | Alpha Europe A7iv

Happy Mail! 📬📚 Happy Tuesday, you bunch of beauts!LOOK WHAT’S ARRIVED 😍A huge thank you to the team at Quadrille for sen...
25/08/2026

Happy Mail! 📬📚

Happy Tuesday, you bunch of beauts!
LOOK WHAT’S ARRIVED 😍

A huge thank you to the team at Quadrille for sending me an advance copy of The Jewish Bakery by

It’s packed with over 100 family recipes from East London’s oldest Jewish bakery, Rinkoffs Bakery - all of which look delicious. But much more than being just a cookbook, it also tells the important tale of migration, resilience, adaptation and community.

The book itself is stunning. The cover feels really luxe in your fingers and you know me, I do love a bit of embossing!

And of course, the photography throughout is gorgeous too. sure does know how to capture the essence of a place. There’s such a lovely sense of the bakery, the people and the story behind the recipes in these pages.

I could quite happily make every recipe in here (I loves a bakery cookbook!), but you’ve got to start somewhere… so I’m thinking the Honey Cake and Madlebrot might be a very good place to begin.

Looking forward to getting stuck into this properly for an upcoming edition of Cook the Books.

If you want to grab a copy for yourself, you won’t have to wait long - The Jewish Bakery is out this Thursday - 27 August 2026! 📚✨

Author:
Publisher: Quadrille

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