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We believe that the whole experience of reading about food and cooking should be as pleasurable and inspiring as eating it, and we want to help promote the people and places doing that best.

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Coming soon – Cookie Cooks by Melanie McCallum and Domenico Del Priore

Cookie Cooks postcards

The postcards have been out in the wild for some time (see above, lurking behind a bottle of Cookie’s own wine in the restaurant) but now we’ve had out first copies of the actual book back from the printer, and they look great. We’re all geared up for the launch event next week… hope to see you there for what promises to be a great night!

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

Cookie Cooks invite launch

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 at the festival, with readings from Denise Mina, William Letford and others. We’ve also got a headline appearance from hotly tipped Glasgow band Admiral Fallow: hear music from their acclaimed second album Tree Bursts in Snow. Plus we have a live DJ set from Dicky Trisco and Richard Colburn (Belle and Sebastian), and live art from graffitti artist Conzo Throb. The Cabaret also launches Cookie Cooks, the first cookery book from popular Glasgow restaurant Cookie. Owners Domenico and Mel will discuss their fusion of Scottish and Italian food traditions, and there will be a chance to sample some of their food and wine.

So, put Friday 12 April in your diary and sign up here for tickets. It’s going to be a great night!

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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 to see an expert doing it. 

  • 400g spaghetti
  • 1 tbsp olive oil
  • 160g Pecorino Romano, grated
  • freshly ground black pepper 

Serves 4

Add the spaghetti to a large pot of salted boiling water and cook until al dente. Drain the pasta over a bowl so you keep the cooking water.

Return the spaghetti to the pan and mix in the olive oil and some black pepper. Add two ladlefuls of cooking water and sprinkle on the Pecorino. Toss it into the spaghetti using two forks; if
it’s too dry, add a bit more pasta water, and if there is too much water, add more Pecorino. Give it a really good grind of pepper, and keep tossing. What you are trying to achieve is a creamy soft sauce: to start with there will be lumps of melted cheese and the water will separate out, but if you keep on tossing it will come together. Give it yet more black pepper, toss again, and serve immediately.

Buy Cookie Cooks by Melanie McCallum & Domenico Del Priore here

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