Cookery Courses designed for you.
You will find our homely kitchen just outside
Chichester in historic Tangmere, West Sussex
TEL : 01243 532240

Email : alexhalswell@gmail.com

 

 

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Books for Cooks

We all have our favourites for menu inspiration and light bedtime reading!! Here are some of my long-time favourites – and a few new ones!

Freefrom All'Italia by Anna del Conte& Michelle Berriedale-Johnson, published by Berriedale Books

“I have indeed been trying to persuade Anna (Anna Del Conte – undoubtedly front-coverBritain’s best & much loved writer on Italian food) to write a book about freefrom Italian cookery for years. So I am really delighted that she finally tried some of the very exciting gluten-free pastas now on the market - and that she actually liked them!” –
says
Michelle Berriedale-Johnson http://www.foodsmatter.com -the first place to go if you have any food allergy at all!)

This book is not just about gluten-free, but also about the wider territory of freefrom. Freefrom lactose and milk products, yes, but also free from many others of those 14 major food allergens. Many of the recipes are also free of soya, egg, nuts, peanuts, sesame and mustard. Nonetheless, pasta does remain the backbone of Italian cuisine outside Italy, so the development of good alternative, non-wheat-based pastas has been crucial for many of these recipes. 

A Feast of West Sussex by Rosemary Moon - Published by Summersdale Publishers LtdFeastof
A loveley read and will show you around the best flavours of West Sussex      

Gentle Art of Preserving by Katie & Giancarlo Caldesi – published by Kyle Books; to take you beyond the normal areas of preserving.

Enough to Eat by Jekka McVicar - published by Kyle Cathie Ltd; to flavour.

Middle Eastern Food by Claudia Roden – published by Penguin; hopefully republished as it is a bible of simple Middle Eastern food.

The Bibendum Cookbook by Simon Hopkinson - published by Conran Octopus; just lovely classic dishes with some very exciting twists.

River Cottage MEAT by Hugh Fearnely-Whittingstall - published by Hodder & Stoughton; for getting technical with meat.

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