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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.