A book list that is aimed at the most discerning of food enthusiast. Whatever course you are taking we have a book that will help you extend the learning experience and delve deeper into your chosen subject.

From easy to follow books that offer step by step guides to thoughtful and well researched educational texts we are sure you will find something to suit you.

Many of our books are written by the tutors who teach at The School of Artisan Food.

How to Make Bread - Signed Copy


How to Make Bread: Step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries

Making Bread Together - Signed Copy


Making Bread Together: Step-by-step recipes for fun and simple breads to make with children

How to Make Sourdough - Signed Copy


How To Make Sourdough: 45 recipes for great-tasting sourdough breads that are good for you, too.

The Larousse Book of Bread


The Larousse Book of Bread: Step-by-step home baking recipes from France's foremost culinary resource, Larousse, and Parisian master baker Eric Kayser.

Knead to Know


Knead to Know: The Real Bread Starter Paperback – by The Real Bread Campaign

McGee on Food and Cooking


McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.

Fiori di Zucca by Valentina Harris


Renowned cookery writer Valentina Harris has an extraordinary family history to tell: political activism, scandalous love and exile. 'Valentina Harris truly cooks from the heart' Giorgio Locatelli



Cicchetti are irresistible little morsels full of local flavour. Made using traditional methods and produce, these meat, seafood, and vegetable treats are the best of Italian cooking in miniature. Cic...

Venison: The Game Larder


José has added to his own repertoire of 30 dishes by inviting guest chefs to add their own favourite venison recipes to this book, opening up a wide range of dishes, from simple venison lasagne to ele...

Ice Cream: A History


Ice cream has been served in Britain since the seventeenth century: it has graced the bowls of kings and the cones of the working man, and has been served plain, flavoured, moulded, sliced, squirted a...

The Nottingham Cookbook


The Nottingham Cook Book celebrates all that is unique about Nottingham’s wonderful food and drink scene and provides you with the tools required to try many favourite local dishes at home.

The Sausage Book


Whether your intention is to make a couple of pounds for the family freezer or expand the range for sale in your shop, The Sausage Book gives step by step instructions with over 90 mouth-watering reci...

The Smoking and Curing Book


DID YOU KNOW that you can easily knock up your very own smoker out of a dustbin and that smoking your food not only enhances the flavour but is a preservative as well as able to add on value if you ar...

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