Kitchen Press is a new, independent publisher specialising in food writing. It aims, through lovingly crafted bespoke cookbooks, to connect innovative chefs, expert food writers and independent restauranteurs with customers and others around the world who love food.
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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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 Ramsay, and her criminal co-horts Russel D. McLean, T. F. Muir and Craig Robertson discuss food, killing and everything in between. Highlights? Caro Ramsay’s description of one of her villains watching TV eating chips, (it was all in the detail, you don’t want to know where he was keeping the salt) and Craig Robertson’s recipe for human blood pudding (it thickens faster than pigs blood, by the way). Professor Sue Black presented Caro with her very own mug shot courtesy of illustrator Steve Carroll, and then everyone turned to the buffet of sick snacks prepared from the book. Thanks to everyone who came along to make it such a great night.
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…
The Gangland Queen
The Launderer
The Henchman
The Undertaker
The Hacker
Squash, Apple and Ginger Soup – from The Parlour Cafe Cookbook
Serves 4
Ingredients
Melt the butter in a large saucepan and add the onion and garlic, frying them until they are translucent.
Add the allspice and ginger and fry for another couple of minutes, then the squash and apple and cook for about 10 minutes or until the squash starts to caramelise at the edges.
Pour in the stock, bring to the boil and simmer until the squash is absolutely soft – 20 minutes should do it. Blitz with your hand blender until smooth, and season with salt and freshly ground black pepper.
Buy The Parlour Cafe Cookbook by Gillian Veal here.