Katie Fisher – författare

The Cambridgeshire Cook Book: Second Helpings celebrates the best of the local food scene and follows on from the acclaimed first edition which was a best-seller on its release in 2015. Showcasing how the region’s food scene has become even more exciting in the last three years, the book features more than 45 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. It's fronted by Cambridge's premier restaurant, Midsummer House, with a foreword from head chef and Great British Menu winner, Mark Abbott. Also featured are Tristan Welch, who trained under Gary Rhodes and Michel Roux Jr, and is head chef at Parker's Tavern (part of the newly opened University Arms hotel), atmospheric north African eaterie Bedouin and newly-opened Restaurant Twenty Two, run by ex-Gordon Ramsay protégé, Sam Carter. There are also a number of returning favourites with brand new dishes such as OliveOlive, The Gog Farm Shop, Pint Shop and Jack's Gelato. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there’s lots for you here.

The Derbyshire Cook Book: Second Helpings celebrates the best of the county's food scene and follows on from the acclaimed first edition released in 2015. Showcasing how the region’s food scene has developed in the last three years, the book features more than 40 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. It includes a foreword and recipe from Chris Mapp, owner and head chef at Barlow's Tickled Trout, plus chapters and recipes from Chatsworth Farm Shop (part of the Chatsworth Estate), the Michelin-starred Fischer's at Baslow, highly acclaimed restaurant/hotel Peacock at Rowsley (who also appear in the Michelin Guide), as well as cosy country pubs like The Elm Tree at Elmton and the award-winning Old Hall Inn in Chinley. There are also chapters from producers such as potted meat specialists Granny Marys, artisan cheese-makers Cow Close Farm and local ice cream aficionados Fredericks. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there’s lots for you here.

Den Haag Cook Book is the latest in Meze Publishing’s `Get Stuck In’ series of regional cook books, celebrating the best of the city's food scene with over 25 recipes from a wide selection of local foodie businesses. It follows hot on the heels of The Amsterdam Cook Book, released in 2017, and includes some of the city's finest local restaurants, delis, gastro pubs, cafes and suppliers. The book includes recipes and a foreword from Michelin-star holder and owner of four Den Haag restaurants Marcel van der Kleijn, who features Calla's, Oogst, BIT Grill & Café and his latest enterprise, Restaurant Tapisco. Also featured are wine experts André Kerstens, family-run for almost 150 years, trendy Hawaiian sushi eatery Ohana Poké and Bites and Stories, a walking food tour showcasing Den Haag’s eclectic food scene. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.

Vegan North is the first in a brand new spin-off series by Meze Publishing, following the success of over 35 regional cook books. It celebrates the best of the burgeoning vegan food scene across the north of England: down to Sheffield, across to Liverpool and Manchester, and as far up as Newcastle. The recipes and stories of restaurants, cafes, small producers, bars and more are brought together in this book, which includes contributions from the Sheffield-based pioneers of meat alternatives Make No Bones, passionate producers Tyne Chease, longstanding shop and cafe Eighth Day on Manchester's Oxford Road, innovative diner V Rev also in the `capital of the north' and fast-growing brand Down The Hatch from Liverpool. Vegan North also features a foreword by Simon Rimmer and a chapter about his landmark restaurant, Greens in Didsbury. With delicious dishes to make at home and plant-based hotspots to discover, this book has something for everyone and offers a fresh approach to regional vegan cuisine at its best.

The Edinburgh and East Cook Book is the latest in the `Get Stuck In’ series of regional cook books from Meze Publishing. It celebrates the best of the area’s food and drink scene with over 25 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across Edinburgh and the east coast of Scotland including St Andrews, St Monans and Newport-on-Tay. Among this line-up are The Newport – a fine dining restaurant by MasterChef winner Jamie Scott – and the recently opened Fhior, as well as successful local brand Pickering’s Gin, bistro revolutionaries Pie Not and community-focused Stockbridge Market. Fish and seafood from Scotland’s beautiful eastern coastline makes its way throughout the book, telling the stories of those who proudly source and showcase the best produce from their native land and sea. Whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in Scotland’s capital city from Swedish and Brazilian to Japanese and modern Scottish dining.

The Cornish Cook Book is the latest in the `Get Stuck In' series of regional cook books from Meze Publishing. It celebrates the best of the area's food and drink scene with over 30 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across the county. Among this line-up are Gylly Beach, winner of `Best Cafe' in the Southwest 2018 as voted for by the readers of Food Magazine, The Rising Sun, Cornwall Life's Pub of the Year for 2018 and Edie's Kitchen run by Nigel Brown who has returned to his home county after working with the likes of Raymond Blanc at Le Manoir aux Quat' Saisons. So whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in on of the country's top foodie destinations. This is the 37th book in Meze's hugely successful 'Get Stuck In' series and is expected to be among the best-selling cookery titles in the region.

Following the success of their 2014 cook book, Henderson's Relish's follow up title showcases the spicy Yorkshire sauce in all its glory.Strong and Northern - The Henderson's Relish Cook Book is a reminder of what people use Hendo's for every day: splashing over their favourite meals, whether that's a proper pie or Friday fish and chips.Henderson's Relish remains an independent family-owned business with deep roots and pride in the Sheffield community, which has served it so well for over a century. Henderson's is a Sheffield institution, adorning the kitchen tables and cupboard shelves of South Yorkshire families for generations - with fans now appearing all over the world.Recipes include a selection of pies and pastries, family favourites, one pot options, vegan dishes and sides; all the kinds of things that Henderson's Relish mouth-wateringly enhances.In a city which has given the world so much in the form of manufacturing, music, film, art and sport - Henderson's Relish remains a source (or should that be sauce?) of great admiration for Sheffielders. It embodies the very essence of what makes the city great; the cultural lifeblood behind its character and surely its favourite table sauce.

The Bristol and Bath Cook Book is the latest in the `Get Stuck In' series of regional cook books from Meze Publishing and follows on from the original best-selling title (The Bristol Cook Book released in 2016). It celebrates the best of the area's food and drink scene with over 40 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across the region. Among this line-up are Pinkmans Bakery, featured in The Sunday Times Top 25 bakeries in the UK, The Fish Shop, a local fishmonger with two sites offering mail order delivery and fish filleting courses, Pasture, a Bristol steak restaurant with in-house butchers and open kitchen and Castle Farm in Midford, a cafe offering cookery classes and supper clubs on an organic farm. So whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in a beautiful part of the country.

This is a cook book to celebrate British farming in all its hardship and glory. For many families, working the land and raising livestock is a true labour of love, and what they produce is the backbone of the country's food and drink. The dishes in this book make the most of local and seasonal ingredients, creating delicious meals, puddings and bakes that anyone can cook up at home. Alongside that, members of these farming families have told the stories of their livelihoods: from losing sheep in snowstorms to stoking enthusiasm in the next generation, their honesty and passion is an inspiration and an education. Recipes include Blackbrook Beef Bolognese from a traditional lowland farm in Leicestershire, Reestit Mutton Soup by two sisters who run their family farm on Shetland and Pheasant and Asparagus Crumble by game farmers in Cambridgeshire, as well as Kentish Lavender Shortbread from Castle Farm and a cocktail featuring fresh edible flowers from Greens of Devon. As the landscape of British farming changes, we need to support high-quality food production and understand how farmers can work in harmony with nature to make our eating habits more sustainable. Whether you're country born and bred or have never donned a pair of wellies, discover the food and stories in this book to help to put British farming back on the map and at the centre of your table.

The global food production system is responsible for a quarter of the world's total greenhouse gas emissions caused by humans.The food we waste accounts for 8 to 10% of those emissions, and we could feed an extra 2.4 billion people with everything that gets thrown away.Nearly 1 billion adults die from malnutrition or starvation each year, while around 670 million adults are obese. Food distribution is unbalanced and unfair.This book is a guide to eating healthily for yourself as well as for the planet; it features over 60 recipes created by PJ Taste, a catering company who have always put sustainability at the heart of their business, which are designed to offer information and inspiration for finding a balance that benefits your body and its environment.You will also find compelling facts and figures about global food production and plenty of ideas about how, by making small changes to your food choices, you can make a difference in the fight against the biggest challenge of our time: climate change.

Breakfast Club is a fun celebration of all the best ways to start your day the right way. Both a cookbook and guide to some of the best breakfast and brunch spots in the UK, it features everything from frittatas to French toast and plenty more, with over 30 delicious recipes to try at home. Breakfast Club also showcases the independent businesses across the UK who have each shared their signature recipe. Showcasing a wide range of cuisines, this book takes you on a journey to Australia, India, Spain, France, the Middle East, and the Mediterranean. Breakfast Club has something for everyone and is the perfect way to brighten up your morning.

Readers devoured our first Sheffield Cookbook and demolished the second, so now Meze Publishing brings you the next instalment - The Sheffield Cookbook: Back for Thirds. Showcasing some of the best, this newest book features 45 businesses who all work hard every day to provide their customers with 'reyt good service'. From brunch spots and cosy cafes to bustling restaurants and sweet treat stops, consider this our handbook on how to spend the perfect day sampling just a fraction of the greatest food Sheffield has to offer. There are also plenty of opportunities to enjoy cuisines from all over the world, like China, India, Sardinia, Nepal and more. Every chapter includes an in-depth look into each business, stunning photography, and at least one recipe, so you can try these dishes for yourself in the comfort of your own home too.

The Perthshire Cookbook showcases some of the best food and drink that Scotland's larder has to offer. It's bursting with recipes and stories from an array of independent businesses, so whether you're searching for your next favourite dinner spot or keen to cook up a feast, you're sure to find something to tempt your tastebuds. Each chapter serves up at least one recipe alongside beautiful photography and takes a closer look at the passion and the people behind the business. With cooking and baking for all levels of skill, home cooks will be delighted to discover the real taste of Perthshire with this book, and visitors (or perhaps even locals) are sure to stumble across their next drinking or dining destination within its pages.

Showcasing how the region’s food scene has evolved and become even more exciting, the book features more than 50 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. The book is fronted by the chef owner of Nottingham's hotly anticipated fine dining restaurant Alchemilla, Alex Bond, and includes recipes from the award-winning Bakehouse in Sherwood, The Black Bull at Blidworth, Welbeck Estate, Nottingham’s long-standing favourite Indian restaurant Memsaab. It also features producers such as Sauce Shop, Starkey’s Fruit and 200 Degrees Coffee and the likes of Homeboys and The Rustic Crust represent the fabulous street food available. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there’s something here for people of all cooking abilities and tastes.

Gressingham is synonymous with duck, and this book marks a special moment in time as it celebrates 50 years of the family business that was founded by the Miriam and Maurice Buchanan in 1971. With a comprehensive overview on how to cook duck, the history of the business and over 70 recipes, it's the definitive culinary guide to duck, featuring classic canard dishes such as Duck a l'Orange and confit duck, poultry twists on dishes such as paella and chilli con carne as well as a dedicated chapter of Asian duck recipes including crispy aromatic duck pancakes and duck and pak choi noodles.And although it's duck that is at the centre of the Gressingham business and therefore at the heart of the book, there are also other poultry and game dishes included here, such as Guinea fowl breast with confit potatoes, garlic and parsley and thyme, Zesty roast spatchcock poussin as well as a classic Christmas turkey recipe.The Gressingham StoryHaving moved to England from Northern Ireland, Maurice and Miriam Buchanan established their farm in Debach, Suffolk with two sheds built by hand and a small flock of chickens. By the late 1980s they had expanded to own three farms, but the salmonella scare of the time contributed to a difficult market and they decided to try something a little different.The Gressingham founders got in contact with a small-scale duck farmer in the Lake District, Peter Dodd, who had begun to develop a cross breed between the popular Pekin duck and the Wild Mallard, which has lots more breast meat and a distinctive gamey flavour. In 1989, the first Gressingham Ducks arrived at the family farm in Debach; 200 ducklings were transported by train from Peterborough to Cambridge and then picked up by Maurice and Miriam. Over the following two years, they perfected the breed and the remarkable Gressingham Duck was born, named after the village where Peter Dodd lived and worked.Sons William and Geoff joined the family business, and the two of them are still in charge of the farm today, finding their niche and becoming the best-known duck farmers in the UK."We are determined to inspire more people to expand their mealtime repertoire and cook with duck and other speciality poultry to enjoy the fuller flavours and new recipes that are easier to prepare than people might think. The whole point is to create products that our customers enjoy, and provide the simple tips, recipes and how-to guides that make it so easy to enjoy. Their support has always been, and continues to be, really important to us."