Here are 100 books that Food Made in Shetland fans have personally recommended if you like
Food Made in Shetland.
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Growing up as an Asian girl in the UK has its ups and downs. I was bullied at school but sought solace in cooking and learning from my mother about Indian cuisine. Now in my adult life, I’ve been awarded the British Empire Medal for cooking services to the community during the pandemic. A straightforward approach to cuisine has won me fans globally and a TV series broadcast to over 80 million viewers cooking British dishes for an Indian audience. After writing 6 books on the subject of easy cooking, I hope you like the choices on my very personal list which are dog-eared and spice stained with overuse and love.
I interviewed Julie about her book many years ago for BBC Radio and I remember that time that I was so impressed with her details and historical background to the dishes she featured. Even the glossary was informative, but above all, the recipes were versatile and easy to follow. The book inspired me to cook beyond my comfort zones and allowed me to experiment further.
This extraordinary cookbook is a complete course in Indian cuisine. When it was first published it was hailed by both Jane Grigson and Elizabeth David, who said of it.. 'This is a marvellous book. Julie Sahni tackles the daunting task of presenting the multiple, complex traditions of Indian cookery to the English-speaking world and brings it off triumphantly.' Illustrated throughout with explanatory line drawings it introduces all the basic spices and special ingredients so fundamental to Indian food, then explains the techniques employed in using them. So brilliant a teacher is Julie Sahni that it is immediately obvious that Indian…
Growing up as an Asian girl in the UK has its ups and downs. I was bullied at school but sought solace in cooking and learning from my mother about Indian cuisine. Now in my adult life, I’ve been awarded the British Empire Medal for cooking services to the community during the pandemic. A straightforward approach to cuisine has won me fans globally and a TV series broadcast to over 80 million viewers cooking British dishes for an Indian audience. After writing 6 books on the subject of easy cooking, I hope you like the choices on my very personal list which are dog-eared and spice stained with overuse and love.
This was my first foray into baking when I received this cookbook. Although it’s aimed at children, it’s a straightforward recipe book with step by step images of stages in a recipe. My favourite recipe from the book is a Banana Cake. It has splashes of batter on it because it has been baked time and time again and I still use this recipe a decade later.
The author, who has published several other books on cake decorating and children's parties, aims to show eight-to-12-year-olds that cooking can be fun. She reminds them that safety always comes first, and any procedure in the recipes requiring adult supervision is indicated with a special symbol. The 40 recipes provide an introduction to all the basic cooking methods and there is emphasis on the aspects which children like most, such as beating, kneading, rolling out and decorating. All the recipes have been tested by children and are graded according to difficulty.
Growing up as an Asian girl in the UK has its ups and downs. I was bullied at school but sought solace in cooking and learning from my mother about Indian cuisine. Now in my adult life, I’ve been awarded the British Empire Medal for cooking services to the community during the pandemic. A straightforward approach to cuisine has won me fans globally and a TV series broadcast to over 80 million viewers cooking British dishes for an Indian audience. After writing 6 books on the subject of easy cooking, I hope you like the choices on my very personal list which are dog-eared and spice stained with overuse and love.
This was a cookbook written by chef Michael Barry to tie in with a BBC series known as Food and Drink published long before I appeared on the series as a competition winner to cook an impressive dish. It was gifted to me by a close friend who wrote on the inside, ‘Something to aspire to’ and it most certainly has inspired me in my approach to writing. This handy paperback reflects the time people were still quite traditional in their culinary ways but has a simple approach to creating English classics such as Chicken Liver Pate, Leeks in White Sauce and Raspberry Fool.
Michael Barry has had a life-long passion for food. The economics and politics of food, as well as environmental and health issues, are as important to him as growing, buying and cooking. This is a collection of 250 wide-ranging recipes from his BBC2 programme, "Food and Drink".
Growing up as an Asian girl in the UK has its ups and downs. I was bullied at school but sought solace in cooking and learning from my mother about Indian cuisine. Now in my adult life, I’ve been awarded the British Empire Medal for cooking services to the community during the pandemic. A straightforward approach to cuisine has won me fans globally and a TV series broadcast to over 80 million viewers cooking British dishes for an Indian audience. After writing 6 books on the subject of easy cooking, I hope you like the choices on my very personal list which are dog-eared and spice stained with overuse and love.
It’s an interesting cookbook concept because it has been aimed at the Indian market where the summers are extremely hot and one would feel less inclined to spend long hours over a hot stove in the kitchen. However, the recipes include cooling dishes using seasonal fruits and vegetables but with an Indian twist. My favourite is the non alcoholic Party Punch which uses Indian oranges and chikoos which look like potatoes but have a soft brown edible flesh.
Summer cookery is a collection of recipes designed specially to help you cook and keep cool through the hottest months of the year. Simple, practical, with a minimum of fussy procedures, the menu card includes thirst-quenchers, unusually flavoured vegetables, simply cooked meats and surprisingly easy desserts, featuring fruits, ice-creams and jellies. There is a special selection of chutneys and pickles to enhance any menu....
I’ve been drawn to islands ever since I was a child spending summer holidays ferry-hopping around the Inner Hebrides in Scotland. In 2017 I was lucky enough to be able to live for several months in a remote settlement called Cliff on the Atlantic coast of the Outer Hebrides. It was such a life-changing experience: the isolation, storms, abandoned villages, standing stones, and shipwreck memorials; the beauty and wonder and peace, but also the fear, how vulnerable living somewhere like that can make you feel. How vulnerable you are. My latest novel, The Blackhouse, is a gothic thriller inspired by all the wonderful and eerie islands that I have ever known or read about!
I have read and loved all of Ann Cleeves’ books about Detective Inspector Jimmy Perez, set on the Scottish Shetland Islands. Red Bones is about two feuding families with generations of secrets between them, who are somehow involved in at least two murders. Islands, particularly those that are small and/or remote, foster communities that are incredibly tight-knit by necessity – often your survival entirely depends on one another. That has always made me wonder what lengths such communities might go to in order to survive; what secrets they might have to keep, what lies they might have to tell if something terrible happens that could jeopardise their whole existence. My time living on the Isle of Lewis in the Scottish Outer Hebrides very much inspiredThe Blackhouse, but it was in no small part also inspired by the wild Shetland Islands as described in Cleeves’ wonderful stories.
The third Shetland novel featuring detective Jimmy Perez.
Sometimes the dead won't stay buried . . .
When a young archaeologist uncovers a set of human remains, the island settlers are intrigued. Is it an ancient find - or a more contemporary mystery?
Then an elderly woman is shot in what appears to be a tragic accident in the middle of the night, Shetland detective Jimmy Perez is called to investigate.
The sparse landscape and the emptiness of the sea have bred a fierce and secretive people. As Jimmy looks to the islanders for answers, he finds instead two feuding…
I’ve loved mysteries since I was a kid and became hooked on the Fear Street books by RL Stine. In college, I took a class on suspense and mystery and was introduced to the greats: Chandler, Hammett, Collins, Christie, Doyle… I could go on and on. As I consumed more, I became enamored with mysteries that were more than just stories about victims but also used crime as a vehicle to comment on the region’s social and economic issues. My favorite mysteries are more than the sum of its body parts. They also scrutinize the worlds where these heinous crimes were allowed to occur.
I loved visiting the Shetland isles with world-weary police inspector Jimmy Perez. The islands, the unique culture, weather, and the remoteness were such compelling components of the story. I loved how Ms. Cleeves used Scotland as one of her characters. She created this lush and detailed world that’s eerie and uncomfortable, the perfect setting for a murder mystery.
I’m also a sucker for a grumpy detective, and Jimmy Perez is such an understandably jaded character, but he still has a kind, warm heart under his crusty exterior that comes out when he’s interacting with his more novice colleagues and members of the community.
Introducing Inspector Jimmy Perez. Raven Black is the first book in Ann Cleeves' bestselling Shetland series - now a major BBC One drama, starring Douglas Henshal.
A remote community with a killer in their midst . . .
On New Year's Day, Shetland lies buried beneath a deep layer of snow. Trudging home, Fran Hunter's eye is drawn to a vivid splash of colour on the white ground, ravens circling above. It is the strangled body of her teenage neighbour. As Fran opens her mouth to scream, the ravens continue their deadly dance . . .
I am a Professor of History at Texas A&M University and Fellow of the Royal Historical Society. I teach and research broadly in the histories of Britain and its empire, North America, and the Atlantic world. I am the author of four books, including Making Headlines: The American Revolution as Seen through the British Press and The Weight of Vengeance: The United States, the British Empire, and the War of 1812. I am especially fascinated with how imperialism shape colonizers’ cultures.
I love this book primarily for the ambitiousness of its breadth. It begins thousands of years ago with the role of early grain domestication in empire-building and stretches to the roles of modern cuisines in global trade, industry, and capitalism. Although a whirlwind of peoples and places from across human history, this beautifully written and illustrated book is easy for any reader interested in the subject to digest.
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present in this superbly researched book.
Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in culinary philosophy" beliefs about health, the economy, politics, society, and the gods prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe.
I am an independent research scholar, food writer, and cook who won the James Beard Cookbook of the Year award and the Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. I have written 19 books, 17 of which are cookbooks, and two on politics and history. I wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets. I have written articles on politics, military affairs, foreign policy, history, and botany.
The Time-Life Foods of the World series first published in the 1960s is hands down, to this day, the best books on the various cuisines of the world. Every book in the series is top-notch but the one on provincial French cooking was edited by the famous food writer M. F. K. Fisher. The book, as all in the series, is not written from a chef's point of view, but for the home cook. The recipes are classics and easily do-able by an even slightly competent home cook. They were originally sold as a box set consisting of a large book of text with several recipes and alluring photographs and a smaller spiral-bound book of recipes.
In my writing, food is a means to explore culture and understand the world. I’ve been described as a ‘culinary detective’. I collect and create eclectic, evocative recipes from around the globe so I can travel from my kitchen when I'm back home in London. The Nutmeg Trail follows my multi-award-winning books, Fire Islands and Samarkand.
McFadden zooms in on a single spice. She has researched the subject in-depth, exploring the history, botany, and culinary potential of peppercorns and their spicy relatives. Half the book features peppery recipes (do try the fresh green peppercorn pickle) and, for me, the peppercorn tasting notes are a particular pleasure.
In my writing, food is a means to explore culture and understand the world. I’ve been described as a ‘culinary detective’. I collect and create eclectic, evocative recipes from around the globe so I can travel from my kitchen when I'm back home in London. The Nutmeg Trail follows my multi-award-winning books, Fire Islands and Samarkand.
A compelling exploration by Turner into what made spices so fashionable and so dangerous. “For their sake, fortunes have been made and lost, empires built and destroyed, and new worlds discovered” all to sate human infatuation with these ingredients. I was swept away by Turner’s erudite approach to spice history and his work has been an inspiration to me.
In this brilliant, engrossing work, Jack Turner explores an era—from ancient times through the Renaissance—when what we now consider common condiments were valued in gold and blood.
Spices made sour medieval wines palatable, camouflaged the smell of corpses, and served as wedding night aphrodisiacs. Indispensible for cooking, medicine, worship, and the arts of love, they were thought to have magical properties and were so valuable that they were often kept under lock and key. For some, spices represented Paradise, for others, the road to perdition, but they were potent symbols of wealth and power, and the wish to possess them…
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