On The Menu
On The Menu
James Mackenzie’s award-winning cookbook demonstrates his outstanding take on Great British food at the Pipe & Glass in East Yorkshire
On The Menu is the autobiographical cookbook from Michelin-starred chef James Mackenzie at The Pipe & Glass Inn, with an inspirational collection of over 70 recipes divided into 8 chapters - Cow, Pig, Sheep, Fish, Shellfish, Poultry & Game, Veg Patch & Afters.
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“On The Menu is outstanding. Your family and friends will love these dishes that are unfussy but have that ooohh-aaahh factor that is so often missing in chef-authored books”
About the book
Michelin-starred chef James Mackenzie’s award-winning cookbook demonstrates his outstanding take on Great British food at the Pipe & Glass Inn, East Yorkshire.
The book is a comprehensive reference guide featuring an inspirational collection of over 70 recipes. Step-by-step instructions reveal how to create challenging dishes such as beer-braised oxtail with deep-fried oyster fritter, ham hock & guinea fowl ballotine and sensational summer berries with elderflower gratin.
The recipes are divided into 8 chapters: Cow, Pig, Sheep, Fish, Shellfish, Poultry & Game, Veg Patch & Afters.
Jason Lowe's photography brilliantly illustrates James' innovative dishes as well as capturing this beautiful unspoilt part of Yorkshire throughout the seasons.
With a foreword by Nigel Barden and photography by Jason Lowe.
Format: Hardback
Dimensions: 210x280mm
Pages: 296
Images: 270
Price: £30
ISBN: 978-0955893032
DELIVERY – UK: £5 per book / Europe: £9.50, plus £5 per book / Rest of the World: £24.50, plus £5 per book.
Awards
— Best First Cookbook - Gourmand World Cookbook Awards, Paris
— Best Lifestyle Book - Shortlisted, British Book Design and Production Awards, London
About James Mackenzie
James Mackenzie is the owner and head chef of the Michelin-starred Pipe and Glass Inn, which he and his wife Kate have owned since 2006. Not only do James and Kate epitomise the skill and sound judgment required to run a successful restaurant, but they exude Yorkshire hospitality – their pub, a former coaching inn, is as noted for its welcoming atmosphere as it is for its classy comfort food, and has become a world-class Michelin-starred destination.
James trained at Scarborough Technical College, where he met fellow Yorkshire men James Martin and Andrew Pern. After cutting his teeth at various establishments, James became Head Chef at Pern’s restaurant, The Star Inn at Harome. Here, he swore allegiance to British cuisine and perfected the lightness of touch required to turn a good gastropub into a truly great one. Home smoked Mallard salad, dandelion leaf, air dried ham, crispy duck heart croutons with a cranberry and clementine relish is typical of James' bold yet familiar style.
The Pipe and Glass has held a Michelin star since 2010 and had bestowed on it numerous other honours. In 2011, James published On the Menu, which won the Best First Cookbook at the Gourmand World Cookbook Awards. Unsurprising, given that James’s imaginative approach to old favourites proves that he’s a man as much in touch with his diners as the food he serves.