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Amazon UK: Cookbooks you can't get in the US

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I read that Jamie Oliver's next book won't be available in the US until next year, so I popped out to Amazon UK to see if I could get it shipped to the US. Turns out you certainly can.

But what surprised me more was the sheer number of books/writers I had never heard of or was unaware that they had cookbooks.

Some of the ones that drew my attention were:

1. Thomasina Miers' book. Loved her on Master Chef. Nice to see she is still around.
2. Sharing Plates and Danks St. Bistro. Both Australian.
3. Gastropub Classics

Anyone else interested in books from abroad? Interested in authors and ideas you might have.

Matt

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  1. I've been cooking the last couple of days from Week In, Week Out by Simon Hopkinson, and great success so far, other than my own mistake in one dish.

    11 Replies
    1. re: MMRuth

      I was going to mention Simon Hopkinson, though I didn't know whether you can get his books in the U.S. I also don't know about the following, but I love Anna Del Conte and the River Cafe books:

      http://www.amazon.co.uk/Amaretto-Appl...

      http://www.amazon.co.uk/s/ref=nb_ss_b...

      1. re: Kagey

        Roast Chicken and Other Stories is available in the U.S. and the measurements have been converted to U.S. ones. The others aren't, though as Westy says, those so inclined can order from Amazon in the U.K. I have one of the River Cafe cookbooks - I've made a lot of things from it, but there are a lot of obvious errors in the ingredient quantities.

        1. re: MMRuth

          I agree on River Cafe. I have one of their books and the quantities are clearly off. On the other hand, you can get a pretty good feel for the idea of a dish and go from there.

          1. re: MMRuth

            Wow. I've never noticed any errors in ingredient quantities in my copies (I only have the green book and the first easy one). Maybe it's the U.S. printings?

            1. re: Kagey

              What I've noticed is that they seem to leave out steps ("now *when* am I supposed to add the ricotta??") but I have made some absolutely wonderful things from the Italian Easy Two book, so I'd happily pick up the first one.

          2. re: Kagey

            I'm ordering a copy of that today! Anna Del Conte is the UK equivocal of Batali when it comes to a vast knowledge of regional Italian dishes. Thanks for the info!

            My Blog: http://www.epicureforum.com

          3. re: MMRuth

            I got Second Helpings of Roast Chicken and Week In, Week Out for Christmas and they were ordered from Amazon UK. My dad knows I have most of the American bestsellers, so he's gotten me the British versions of the Casa Moro cookbooks as well as some of the lesser-known Tamasin Day-Lewis books.

            1. re: Notorious EMDB

              Have you cooked from them yet? I've pretty much loved everything I've made so far. And did you have Roast Chicken and Other Stories already? If so, any recommended recipes?

              1. re: MMRuth

                Nothing cooked from the newest 2 yet. I have made the Chicken with Leeks and Cream, and the eggplant with the japanesey-miso-sesame spread from Roast Chicken-- which I won from Culinate, lucky me. Both were excellent, but that chicken & leeks had my husband, my guest and I wresting to lick the platter. Soo good. I'm going to try the Fennel/Orange zest crema catalana, also from RC, next.

                1. re: Notorious EMDB

                  Don't know if you've seen any of my posts on cooking from the two newer ones, but happy to link to them if you are interested. I'll have to give that eggplant dish a try.

                  1. re: MMRuth

                    I did, and you mentioned several, including that duck soup, that are now on the list. Soo many recipes, so little time!

          4. I have "New English Kitchen" by Rose Prince....wasn't available in US back when I got it a couple of years ago. A great book!

            2 Replies
            1. re: poptart

              I have several cookbooks I bought in France that are pretty great. I find that I rarely use them, though. I did a big flurry at the beginning and now they languish. I speak pretty good French and can follow most recipes in these books without mistakenly dumping in 3 cups of Tide instead of flour.

              Now that we have the instant converters online, things are pretty easy.

              I also like the recipes on the Oz Village website (Australia). Herbie's Spices also has some good ones. I bought two cookbooks by Maggie Beer from South Australia and also really like them.

              The weirdest one is an English book by the Roux Brothers, who, although they're obviously French, have (or had) a restaurant in Britain.

              1. re: oakjoan

                I envy you: I speak no French at all.

                What is weird about the Roux brothers? I think they run La Gavroche, correct?

            2. The Leith baking cookbook series.

              The Women's Institute cookbooks.

              Both are quite excellent for the traditional baked goods that the British do so well. Can't be bought in the US (as far as I can tell).

              1 Reply
              1. re: Roland Parker

                Is this the same as the Leiths Baking Bible ISBN 0747581894? It's available in the US.

                Many international books find their way to the US and can be bought secondhand (in sometimes new condition). I've found several mentioned here so far.

              2. for what it is worth - the reason I became interested is that a local bookstore had a book by Tom Kime - Balancing Flavors East adn West. It piqued my curiousity as to what I might be missing. I never saw the author in any of the larger chains.

                1. You might want to try any of the Nigel Slater books. Not now a professional chef but a newspaper cookery writer. Only ever made one (great) TV series. But incredibly influential on modern British home cooking.

                  His early books are the fast and fab sort of food you are going to cook when you've just come in from work on a Tuesday evening. Later ones are more time-consuming recipes. But, to steal a couple of his titles, this is "Real Food" and "Real Cooking".

                  I have them all and could not be without them.

                  3 Replies
                  1. re: Harters

                    His book "Appetite" is one of my favorites. I also have his Kitchen diary. Both are wonderful. Great, straightforward cooking. Well-written and everything works.

                    1. re: Westy

                      Agreed about Appetite. Great book!

                      1. re: Westy

                        His latest, "Eating for England", was a Christmas present and sits there just waiting to be read.

                        It's next to "Sausage in basket - the great British book of how not to eat". It is, hopefully, intended to be humourous. I offer you the following under the heading of Coulis......"Runny jam or fruit sauce for trendy-topping types and deluded five-a-day fascists. Or is that compote?". And this under Sweetcorn....."It's a maize hybrid. It's tuna's little helper. It's the small yellow lackey to the chicken breast chunk. It laughs at their jokes and shines their metaphorical shoes. It's an all-round minion and lickspittle, sucking up to the big boys in a sea of fatty mayonnaise." Yeah, I'm going to like this book.

                    2. I used Amazon.ca to get Tessa Kiros' "Apples for Jam." Shipping from Canada is cheaper than from the UK.

                      1 Reply
                      1. re: NYCkaren

                        This is for sale on amazon.com though (and shows as in stock). Maybe it wasn't before?

                      2. I was at Kitchen Arts & Letters in Manhattan today and, in talking to the person who was working there, learned that apparently they do import books from the U.K. that are not published in the U.S. - including Hopkinson's "Week In, Week Out." I bought Jane Grigson's English Food, which per Amazon.com does not appear to be available here. I wasn't really paying attention to the prices, but upon getting home - the Grigson book was $27.95 for a paperback - said 8.99 pounds,18.99 canadian dollars on the back - published in 1993.

                        As an aside - picked up "All You Need to Know About the British Kitchen - Names, Terms & Measures for the American Cook" (a pamphlette) and Olney's Simple French Food - my first Olney and I'm very excited!

                        -----
                        Kitchen Arts & Letters
                        1435 Lexington Ave, New York, NY 10128

                        13 Replies
                        1. re: MMRuth

                          I'd thoroughly recommend "English Food" to anyone not familiar with it. it sits on my "close at hand" cookery book shelf in the kitchen and gets used regularly.

                          1. re: Harters

                            Any particular favorites for me to get started on?

                            I noticed that she has a recipe for parsnip cake (in lieu of carrot cake) - thinking about trying that, but not a fan of cream cheese frosting.

                            1. re: MMRuth

                              Flicking through the book for you, I realise that most of my "classics" are summer dishes. But the Finan Haddock & Mustarrd Sauce would be good now. As would the Pheasant Braised with Celery (which we cooked a couple of weeks back)

                              The Ragout of Lamb is also excellent. It's a Michael Smith recipe. - Smith died some years back. I used to have his book and, by co-incidence, bought another copy only on Friday.

                              For dessert, I'd have to suggest Manchester Pudding - for no other real reason than Manchester is the city at the centre of our metropolitian area.

                              1. re: Harters

                                Thanks for looking through it for me.

                          2. re: MMRuth

                            Thank goodness someone mentioned Jane Grigson, one of my culinary goddesses. The Fruit and Vegetable Books have great recipes and her writing style is wonderful - somewhat like Elizabeth David's - literary references and so forth - but less patrician. Since you are on a Brit kick, suggest you look at all of them if you haven't yet (my least favorite is the Charcuterie book, but only because of a lack of interest in the topic on my part).
                            I passed up a chance to go to a Macy's cooking lesson of hers in San Francisco a million years ago and have kicked myself ever since.

                            1. re: buttertart

                              Thanks - they did have those at the store I went to - but I'm trying to ration myself!

                              1. re: MMRuth

                                Break the restraint and and when you go and get her "English Food", get "Good Things" as well.

                                John

                                1. re: Harters

                                  I did buy English Food already and am enjoying it - didn't see Good Things, but will keep an eye out for it. There's only so much cooking and reading that I can do - and only so many not jambed full bookshelves in my apartment! But this is all making me think that it would be fun to have an English cookbook as a cookbook of the month sometime.

                                  1. re: MMRuth

                                    There's a mustardy-mackerel recipe in the fish chapter of English Food that is good, as well as a steamed ginger pudding that is now our standard friday night dessert.

                              2. re: buttertart

                                I bought her Fruit book this week and it's been a fun read so far, with some nice looking recipes.

                              3. re: MMRuth

                                The Grigson book is a keeper I bought it in the UK years ago - cookbooks seems to be pricey there.

                                1. re: jen kalb

                                  Yes - I think the price on the back of the book was 9.99 pounds, which, given the exchange rate, doesn't make the $27 seem too bad actually. I'm looking forward to trying some of the recipes. I like the fact that there are both sweet and savory ones in the book, and she has great introductions (as I guess you know) on each fruit section about historical information about the fruits, as well as how to select them at the market.

                                  1. re: jen kalb

                                    They are if you buy them in a regular bookshop, but I always buy online, and you can usually get some pretty good deals. I've always found books to be more expensive in America, to be honest.

                                2. If you're interested in recipes from loads of UK chefs and other cooking professionals, then you should look at the link posted below. UKTV Food is the only food network in the UK. Their website has over 10,000 recipes from some of the best chefs and cookbook authors in Great Britain. Just make sure that you buy a good kitchen scale before you attempt these recipes -- no cups here, everything is weighed.

                                  http://uktv.co.uk/food

                                  5 Replies
                                  1. re: Nancy Berry

                                    Thanks - love how they have the local food directory and the "in season" link (obviously easier in the UK than in the US):

                                    http://uktv.co.uk/food/homepage/sid/5154

                                    1. re: MMRuth

                                      You might also enjoy the BBC equivalent (many programmes on UKTV originate on BBC):

                                      http://www.bbc.co.uk/food/

                                      And the website of their own monthly magazine:

                                      http://www.bbcgoodfood.com/

                                      1. re: Harters

                                        The UKTV Food website was where I first stumbled upon Fuchsia Dunlop. It was a silly woman as moderator, who, while Dunlop was making a fabulous lamb pilaf dish, kept saying things along the lines of "Ew, they eat THAT in China?" This is an exaggeration, but she was quite the bozo.

                                        Anyway, the next night I made the Lamb Polo and it was fab.

                                        I've always loved Elizabeth David and have many of her books. I love the quotations at the beginning of each chapter, along the lines of "We' stumbled into M. Brioche's tiny inn late in the afternoon..."

                                        1. re: oakjoan

                                          Which reminds me - must suggest ED as a COTM one of these days.

                                          1. re: greedygirl

                                            gg: Great idea! Elizabeth David for COTM (cook of the month) in the near future. You have my vote! Her books are almost all available in the US....actually I bought mine about 90 years ago, so they may now be out of print. But I doubt it.

                                  2. I also found Anjum Anand books that are not available here -- only one of them is the same. Wow, what an idea. Thank you!

                                    1. This has nothing to do with cooking, but I've been buying books and audio books of the Flashman series by George McDonald Fraser. I got hooked on them after downloading a collection of shorter stories from itunes, but coudn't find them in the US. My experience with Amzon.co.uk was a very positive one.

                                      1. In my experience (going back 40 years) British cookbooks are not copy-edited nearly as well as their American counterparts. Errors are common in Brit books, rare in American ones. As long as you're aware of this, you can cope. My feeling is that things have improved in recent years.

                                        1 Reply
                                        1. re: pikawicca

                                          Are you able to quote some errors, please? Do you mean typographical errors or errors of significance (like wrong ingredient quantities)?

                                          I ask because in my 30+ years of cooking from almost solely British published cookbooks, I find errors most rare and can only think of one recipe where there was an error in quantity.

                                        2. A book that I am loving at the moment and is not yet available in the US is The Ottolenghi Cookbook. It's just brilliant. Some sample recipes here:

                                          http://www.ottolenghi.co.uk/blog/cate...

                                          12 Replies
                                          1. re: greedygirl

                                            By the way, I saw some of the Moro (sp?) books in the same store where I bought the Grigson ones - looked wonderful.

                                            1. re: MMRuth

                                              The Moro books are great. You need to give your hubbie a list next time he's in London!

                                              1. re: greedygirl

                                                Yes - probably cheaper than here - I paid $27 for the Grigson paper back Fruit book.

                                                1. re: MMRuth

                                                  Daylight robbery! Let me know if you want me to get stuff for you and do a "handover" to your hubbie. i'm guessing he might not have that much time and they don't really sell cookery books at airports.

                                              2. re: MMRuth

                                                FYI, all three Moro cookbooks are available on Amazon.com. Not cheap (ca $35 apiece), but cheaper then the exchange rate plus shipping these days.

                                              3. re: greedygirl

                                                The Ottolenghi cookbook is excellent, but I got my UK edition from plain old Amazon.com:
                                                http://www.amazon.com/Ottolenghi-Yota...
                                                (out of stock at the moment, but taking orders - which is nice, sometimes I forget I ordered a cookbook, and it arrives unexpectedly and cheers the whole day up...)

                                                I also got my Grigson "English Food" from amazon.com. There are loads of UK cookbooks on the US amazon.com, both used and new, as well as sellers like pb_books who seem to specialise in shipping over British editions of all sorts of books. Give it a try - you'll be surprised what you don't need to go to amazon.ca or amazon.co.uk to get.

                                                1. re: plum

                                                  Erm, I'm in the UK actually so I have the opposite problem! Some of the COTM are hard to get here (or very expensive) and I end up getting them shipped from the US.

                                                  What do you think of Ottolenghi, btw?

                                                  1. re: greedygirl

                                                    The Ottolenghi cookbook is beautiful to look at, and it's given me a lot of inspiration. The only things I've made so far are a radish and broad bean salad and an aubergine/red lentil soup - both very tasty. There are many vegetable recipes I am planning to try. I'm no meringue baker, so I can't comment on the recipes for Ottolenghi's signature baked goods, but even I might attempt the sweet potato galette or the cheese biscuits. Also, after many shots of the Ottolenghi dining room, I now desire a gleaming enameled retro toaster no matter how expensive and/or dodgy.

                                                    1. re: plum

                                                      I've made the radish and broad bean salad twice - love it! I made the pistachio meringues, which turned out well, and a couple of other recipes - all winners.

                                                2. re: greedygirl

                                                  I have dying to get that cookbook, but I am a bit nervous about my ability to convert the measurements. Have you had a lot of problems? Any recommendations?

                                                  1. re: newfoodie

                                                    Hi - GG is actually in the U.K., so it's not an issue for her. I'm in the U.S. and have been cooking from a number of UK-published cookbooks, and it's actually less complicated than you might think to do the conversions. First, for ml - all of my Pyrex measuring cups have ml as well as oz/cup "lines" on them, so yours might as well. Then, lots of things will be in grams/kilos - I have a small electronic scale that does both, and is invaluable - I just plop the ingredients on it and, voila, I know how much to add. Those two tips take care of most ingredients. Then you see things like "a small glass of wine" or a "large glass of wine" - I usually just wing it, but some other UK posters have posted on other threads with their ideas of how much that is (I think I went w/ 3 oz and 5 oz). Lastly, it's worth remembering that ingredients in the U.K. tend to be smaller than those in the U.S. - so a large onion there probably isn't a huge mega sized onion that I sometimes end up with here.

                                                    There are also conversion sites out there - if you are interested, I can try to find them.

                                                    Hope that helps!

                                                    1. re: newfoodie

                                                      As MMR says, invest in some electronic scales if you don't have any, and you'll be fine. As I have quite a few American cookbooks these days, I have a set of measuring cups, but I've also got a handy magnetic thingy on the fridge which gives cup/TBSP/oz/ml conversions. It makes life much easier.

                                                  2. OOOH, There are SO many great cookbooks available only in the UK, especially when it comes to serious fine-dining affairs. Gordon Ramsey's 3-star cookbook (recipes actually based off his 3-star michelin restaurant), Cinnamon Club, Formulas for Flavor (Great book), and so many others. I'm definitely getting Blumenthal's Big Fat Duck Cookbook when it gets released over there too.

                                                    3 Replies
                                                    1. re: phan1

                                                      hi what is Formulas for Flavor i tried searching on amazon uk and also google but couldn't find a cookbook of that name.

                                                      1. re: Hot Chocolate

                                                        http://www.amazon.co.uk/Formulas-Flav...

                                                        You probably used the American spelling of "flavour", at a guess.

                                                    2. tana ramsey's books. here in the u.s. we (at least i) have NO idea that gordon ramsey's wife has a show, books, etc. bil lives in london and for dh's bday, bil & his wife gave dh a gordon book and me the tana book. who knew! it's much simpler, but we do like it.

                                                      http://www.amazon.co.uk/s/ref=nb_ss_w...