“Eggs Benedict” salt beef bagel & mustard hollandaise

Eggs Benedict, along with its siblings Eggs Royal and Eggs Florentine, is up there with the most famous of egg dishes. Traditionally, it’s a toasted muffin, sliced ham, a poached egg and a good lashing of hollandaise. In the old days, ox tongue was used instead of ham – someone …

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Recipe of the Week: The PBJ

PBJ pops up in many of my recipes and dishes at the restaurant in different guises. It’s such a great combination, endorsed, of course, by the one and only Mr Presley. The crumbled shortbread adds a crunchy texture Serves 2 (4 American pancakes) 125g (4½oz) self-raising flour a pinch of …

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Top 5: Dan Doherty’s Top 5 Ingredients for Autumn

We asked Duck & Waffle’s Executive Chef, Dan Doherty, for his top five ingredients for Autumn. Jerusalem artichokes Roasted with garlic and thyme, the nutty, earthy flavour gets me every time. Guinea fowl Pot roasted with pancetta and lots of onions, it’s the perfect autumnal dish Wild mushrooms This is when …

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About Us

  Cookbook Confidential is a celebration of all things food and drink. This is the place to see exclusive sneak peeks of upcoming food and drink books from the people in the know. There will be recipes, interviews with authors, videos and news on upcoming author events as well as …

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Our Authors

Jane Baxter Jane Baxter is co-author of LEON: Fast Vegetarian and The Riverford Farm Cook Book, which won Best First Book and Work on British Food at the Guild of Food Writers’ awards. Jane worked at the Carved Angel in Dartmouth and the River Cafe before becoming the Head Chef …

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In Other News: Vegetable know-how from Mildreds

Mildred’s chef & co-author Sarah Wasserman shares some essential tips… At Mildred’s we attract a range of people – from hardcore vegans to carnivores who just fancy a change. In honor of vegetarian week we’d like to help anyone out there who is thinking of going vegetarian, whether its for …

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