Like the French and American books and shows before this one, my Great British Adventure has so much to offer. The country has changed so much over what is a short period of time in terms of its food history. And what a change! The food is so good all over Scotland, Ireland, Wales and England, thanks in part to the amazing people growing, farming, fishing, making, brewing and working in the food and drink industry, making it one of the best in the world.
James Martin's Books
"So why America? What can Americans teach us when it comes to food? Sure, everyone thinks of Italy and France - and now Japan - as culinary centres, but America, really? You would be wrong, very wrong to think that America comes way down the pecking order when it comes to the quality of their food. Forget pretzels and doughnuts, this place has so much more to offer!"
Butter by James Martin is the essential book for anyone who loves to cook with this glorious, versatile ingredient.
This new celebration of the unique food of the British Isles sees James travel from islands to Highlands, cooking and eating everywhere from Cornwall to Scilly, Jersey and Guernsey, Isle of Man to Shetland, the Peak District, Lake District and Yorkshire Moors, and from Wales to Skye. He takes advantage of the best ingredients the country has to offer, making Poached Turbot with a Creamy Herb Sauce on a boat in Guernsey, BBQ Pork Burgers on the Isle of Man, traditional Singing Hinnies in Northumberland and more surprising dishes like Hoisin Duck on beautiful St Martin's in the Isles of Scilly.
“This book is a collection of dishes that are inspired by my travels, Saturday Kitchen and everyday life. We’re all leading busy lives and these simple suppers, light meals and tasty mains are the kind of food I really cook at home” - James
“A compilation of my favourite desserts, including recipes that have been in my family for generations, classic dishes and traditional favourites with a twist along with recipes I’ve developed from scratch. I’ve also included some tips on mastering the basics. There’s plenty to tempt you back into the kitchen!” - James
“After long days, there is nothing I like to do more than chill out at home with some delicious, comforting food and that’s exactly what you’ll find in this book. These recipes, learnt throughout my career and inspired by local producers and suppliers, are the ones I turn to when away from the restaurant and TV studios” - James
“Some thirty years since Floyd on France first screened, the chance to follow in his footsteps and, to return to the places that have shaped my own life and career was too good to resist. I hope this book will give you a small taste of what I learnt and the things I discovered on my French adventure, and that you’ll enjoy the trip as much as I did!”
“If there is one thing I’ve learnt from my time presenting Saturday Kitchen, it’s that we should never stop listening or learning. I hope that Masterclass will equip you with the essential kitchen skills and give you more confidence in the kitchen.” - James
“I’ve packed this book with hints, tips, shortcuts that I’ve learnt over 20 years in the business. The recipes inside are accessible to all, as I believe food should be enjoyed in the eating and the cooking. It’s all about making life easier!” - James
“Remember the food your grandmother used to make? The cakes, the stews and casseroles that were slow cooked and filled the house with the most memorable smells? This book contains recipes from the UK and beyond, and is the ultimate in foolproof, stress-free cooking. Minimum effort but maximum flavour!” - James
“A collection of the ‘best of the best’ recipes I have found, made up and borrowed. I wanted to take things further and show how my cooking has evolved, how much I have learnt and am still learning from the great chefs I am lucky enough to meet.” - James