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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Cookie Cooks invite launch
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Tickets on sale now for the launch of ‘Cookie Cooks’

It's official… the Cookie Cabaret is coming! We're launching Cookie Cooks at Glasgow's Aye Write book festival next month. To celebrate the opening of Aye Write! we're throwing a party.  The Cabaret is a taster of the literary talent appearing…
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Cacio e Pepe – from Cookie Cooks

This is Italian cooking at its best. It’s basically pasta with cheese (ideally made from sheep’s milk) and black pepper. It’s a deceptively simple-sounding Roman dish, but the secret is all in the technique; you can search Youtube…
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Acqua Pazza Crazy Water Fish – from Cookie Cooks

Crazy water, or ‘acqua pazza’, is a way of poaching fish. It has its origins on the west coast of Italy and has become well-known in holiday destinations such as Capri and Ponza. This is poached fish with flavour. It is an incredibly easy…
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Cookie Limoncello – from Cookie Cooks

Limoncello, the delicious after-dinner digestif, is really easy to make. In Italy we can buy 95% alcohol specifically to make liqueurs, but this isn’t an option in the UK so just use the strongest vodka you can find. We use our own, unwaxed…
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Walnut Pesto – from Cookie Cooks

With their wonderful, almost meaty flavour, walnuts are my favourite nut. I truly think they go well with everything. We have some really productive trees in Italy, and if Domenico hasn’t stripped them to make his walnut liqueur, then…
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Lemon Curd – from The Parlour Cafe Cookbook

Amazing with our meringues, also good added to granola and yoghurt, spread on a warm scone or simply eaten on its own with a spoon... Ingredients 4 egg yolks 150g caster sugar 60g unsalted butter, cut into 1cm cubes 100ml lemon…
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Jeffery Deaver’s Short Ribs – The Killer Cookbook

Don't you just love bones? I know I do. The shape, the feel… the sound! So much fun. And, guess what? You can also find them in some very tasty recipes. Here is one of my favourites.  Short Ribs Serves 4 Ingredients 1.8 kg beef…
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Craig Robertson’s Human Blood Pudding – The Killer Cookbook

Human Black Pudding with Pan-Fried Scallops and Apple No one who knows me will be remotely surprised that I’ve chosen a recipe with black pudding in it. I love the stuff and have travelled across Europe in search of the perfect plate of pud.…
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The Killer Cookbook – launch event

A great time was had at our launch party for The Killer Cookbook at Dundee Literary Festival. Raising funds for the University of Dundee's Million for a Morgue campaign, a packed house were there to hear the Killer Cookbook ringleader, Caro…
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Killer Cookbook Mug Shots

What a motley crew of contributors we have for The Killer Cookbook, the motliest of whom Steve Carroll has captured in these frankly terrifying mug shots. Check out our rogues gallery...    
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Squash, Apple and Ginger Soup – from The Parlour Cafe Cookbook

Serves 4 Ingredients 20g butter 1 large onion, finely chopped 2 cloves of garlic, crushed 1/2 teaspoon allspice 5cm piece of ginger, finely grated 1 butternut squash, peeled, de-seeded, and cut into 1cm dice 3 apples, peeled,…
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Puy Lentil & Goats Cheese Salad – from The Parlour Cafe Cookbook

Serves 4 Ingredients 200g Puy lentils 1 onion, chopped 1 carrot, chopped 2 stalks of celery, chopped a handful of fresh thyme 1 bay leaf 150ml extra virgin olive oil 3-6 garlic cloves, peeled & roughly chopped (I use…
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