Kitchen Press is an award-winning independent publisher specialising in food writing. We work with independent restaurants and chefs to create bespoke illustrated cookbooks that capture the flavours that make them unique.
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How to Dissect a Crab
Do not be afraid of crabs! Once you have mastered the art of how to dissect a crab, then a world of amazing recipes from crab bisque to hot dressed crab to creamy crab linguine and beyond opens right up for you. So no need to worry if you can't…
Sarah Savoy’s Fried Chicken
Here is Sarah Savoy's recipe for Fried Chicken from her book The Savoy Kitchen - A Family History of Cajun Food. It's a real American - and Cajun - classic.
"There are many things I often just assume people know how to do because I grew…
Scottishstani Spiced Winter Squash and Tattie Scone Paratha
Recipe by
Sumayya Usmani
From
Tomorrow's Kitchen - A Graphic Novel Cookbook
Illustration by Shuangshuang Hao
Sumayya says about this lovely recipe for Scottishstani Paratha: 'This recipe I share with you now has to be the…
Cheesy Scallops
Photo by Clair Irwin
From The Seafood Shack - Food & Tales from Ullapool
by Kirsty Scobie & Fenella Renwick
Honestly, if you love scallops and you love cheese this is a must-do recipe! It is also a great crowd pleaser so perfect…
CHICKEN KORMA
From Brick Lane Cookbook
by Dina Begum
Chicken korma cooked at home is unlike any restaurant version (which I would never eat). Originating from Mughlai cuisine, a real korma is rich, decadent and very special. It’s usually…
Kev’s Bean Soup
Recipe by Kirsten Gilmour from The Mountain Cafe Cookbook
Another beast of a recipe from big Kev, Kirsten's favourite vegan hippy mountain-biking chef! Perfect as the nights draw in...
I use a mixture of adzuki, pinto and…
Check Out Our New Cookbooks for Autumn 2020
The most exciting day in any publishers week - next to publication day - is when the advances arrive. The first copies of Tomorrow's Kitchen and The Seafood Shack - Food & Tales from Ullapool arrived on our doorstep this week, and the…
Eating for Mental Wellbeing in Lockdown
cover image by Brian Hartley
Introducing Sonnda Catto!
Sonnda Catto, over at Eating for Wellbeing & Joy, has created this fab free eBook, Eating for Mental Wellbeing in Lockdown. Nutritionist, researcher and ex-Michelin starred chef,…
The Seafood Shack Wins The Jane Grigson Trust Award 2020
Huge congratulations to Kirsty Scobie and Fenella Renwick who have scooped the Jane Grigson Trust Award for their first book, The Seafood Shack (pub Nov 2020).Now in its fifth year, the £2000 Jane Grigson Trust Award, created in memory of…
Ghillie Basan: a chat and a dram with the Queen of Spice
Ghillie Basan at home in the Braes of Glenlivet
We sent out our intrepid intern Nicola Torch to find out a little more about Ghillie Basan and the background to her new book, Spirit & Spice.
In Spirit & Spice, you talk about growing…
Gözleme on a Wok: from Spirit and Spice by Ghillie Basan
Get inspired by Ghillie Basan and get outside to make these delicious gözleme, which are at their best cooked on an upside-down wok over a camp fire.
Gözleme on a Wok
from Spirit & Spice by Ghillie Basan
Makes 4–6
Gözleme are Anatolian…
Ghillie Basan’s Vietnamese Tofu
A delicious and quick snack from Ghillie Basan's new book Spirit & Spice. And it goes perfectly with a dram!
Vietnamese Tofu with Turmeric and Lemongrass
Serves 4 as a snack
Tofu tends to be one of those love-it-or-hate-it ingredients…