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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Twisting the legs off a cooked crab

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…
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a chicken, jointed, before being fried

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…
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illustrated recipe for scottishstani spiced paratha by sumayya usmani

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…
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cheesy scallops in the shell

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…
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Street view of Brick Lane Market

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…
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A delicious bowl of vegan bean soup

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…
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new cookbooks for Autumn 2020

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…
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fresh rhubarb - eat seasonally for mental wellbeing

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,…
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Jane Grigson Trust Award winners Kirsty Scobie & Fenella Renwick outside The Seafood Shack

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…
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Portrait of Ghillie at home

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…
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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…
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Vietnamese tofu

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…
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