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Giles Coren's Top Book Recommendations

Want to know what books Giles Coren recommends on their reading list? We've researched interviews, social media posts, podcasts, and articles to build a comprehensive list of Giles Coren's favorite book recommendations of all time.

1

French Provincial Cooking

Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on... more
Recommended by Nigel Slater, Giles Coren, and 2 others.

Nigel SlaterElizabeth David’s recipes give you a sense of place: I feel as if I am in France with her. (Source)

Giles CorenShe is a very good cookery writer, trying to explain to people in austere 50s Britain how to make a petit salé or a beef bourguignon. (Source)

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2

The River Cottage Meat Book

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy... more
Recommended by Yotam Ottolenghi, Giles Coren, and 2 others.

Yotam OttolenghiHe looks at how the animals are reared, and allows you to make an informed and moral choice about what you are eating. (Source)

Giles CorenThis book is crucial because it ties together the ethics of food production with what you put in your mouth. (Source)

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3
A monumental work - the story of the Jewish people told through the story of Jewish cooking - The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations less
Recommended by Giles Coren, and 1 others.

Giles CorenThe book is divided in half, which the world’s Jews are, between Ashkenazi and Sephardic. (Source)

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4

Real Cooking

Nigel Slater fans will love this bestselling classic recipe book, packed full of simple but tasty dishes.

'This is real cooking. The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing ... these are the things that make something worth eating. And worth cooking' Nigel Slater

Nigel Slater's sumptuous recipes are not about making fancy stocks and sauces or perfecting spun-sugar baskets. They are about using the best quality ingredients to make food that is a joy to eat. Freshness, simplicity and flavour:...
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Recommended by Giles Coren, and 1 others.

Giles CorenThere is something offbeat and quirky and brilliant about Nigel Slater and he is also a very good writer. (Source)

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5
Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of... more
Recommended by Richard Coles, Giles Coren, and 2 others.

Richard Coles@timhayward @jennylinford I love that book. (Source)

Giles CorenWhen he talks about chopping parsley he says, ‘Chop it not too fine, but just enough to discipline it’. It’s a brilliant concept. (Source)

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