The Hand & Flowers Cookbook

The hotly anticipated cookbook from Tom Kerridge's unbelievable two-Michelin-star bar.

The Hand and Flowers is the sole bar on the planet to obtain two Michelin stars. At this loose and available eating space in the core of Buckinghamshire, Tom Kerridge presents creative, modern dishes that astonishingly reexamine and hoist British works of art for the twenty-first century.

The staggering new cookbook presents 70 of the best dishes that have ever showed up on the menu, incorporating Roast hoard with salt-heated potatoes and fruit purée; Slow-cooked duck bosom, peas, duck-fat chips and sauce; Smoked haddock omelet; Salt cod Scotch egg with red pepper sauce and picante chorizo; and Chocolate and beer cake with salted caramel and muscovado frozen yogurt.

With extraordinarily charged photography by prestigious picture taker Cristian Barnett, The Hand and Flowers Cookbook is a dazzling festival of one of the world's ideal and most bona fide cafés

About the Author
Tom Kerridge worked as a chef in restaurants across Britain before deciding to set out on his own and take over a rundown pub in the quiet Buckinghamshire town of Marlow. He opened The Hand & Flowers with his wife Beth in 2005, and it went on to become the first (and only) pub in the world to acquire two Michelin stars. In 2014 he opened a second pub in Marlow, The Coach, which was followed by The Butcher's Tap. Most recently, he and his core team launched Kerridge's Bar & Grill, which is housed in Corinthia London. His previous books include the bestselling Proper Pub Food, Tom Kerridge's Best Ever Dishes, Tom's Table, Tom Kerridge's Dopamine Diet, Lose Weight for Good and Tom Kerridge's Fresh Start.

Normally cook books by celebrity chefs revealing their recipes cost a fortune, Heston etc, some at a £100. This big beauty on the other hand is a great book and great value for money. Eaten at Kerridge's place and also at his great pub in Marlow. This man really knows how to mix flavours without using 20+ ingredients (some obscure) aka Nigella. For anyone who loves cooking this a treasure trove of lovely recipes, beautifully photographed and it just makes you want to have a go at them. How nice to emulate some of these from the comfort of your own home. Practice during lockdown, then go to the real thing when we can. You could use the excuse that you're doing a comparison. --Bookworn

This is, to my mind, one of the very best restaurant cook books written. It traces Tom and wife Beth's journey setting up the pub and building the business they have today. It is a warm and motivating story. As you would expect it also has detailed recipes of the dishes cooked at the Hand and Flowers, both now and in the past. Tom Kerridge has already produced a number of very good cook books, with recipes that work really well and are absolutely achievable by keen home cooks. Whilst the food at The Hand and Flowers may be described as "simple", you need to remember it is still a two Michelin star establishment. That means three things - some fancy equipment may be required, some specialist ingredients are used, and whilst the recipes are achievable in terms of skills, they all involved multiple stages (Michelin kitchens tend to have lots of speedy, skilled people). It's worth remembering that you can still cook just one part of a recipe to keep matters simpler. There are also lots of tips throughout, such as how to grt crisp shards of chicken skin for garnish. Any keen cook will want to get to the kitchen after reading this book, even if not to make a replica of a whole dish. There are dishes that a keen cook could do without resort to a Pacojet (food processor x ice cream maker) or a sous vide set up, but I would set aside a good amount of time to make them. With that warning in mind though, I would really recommend this book. The story is great and the food looks fabulous, without the ponciness of most other Michelin restaurant cook books. --Noggin The Nog

I am a very keen cook not adverse to trying new techniques such as Sous Vide etc. The recipes in this book look great which I expected they are very complex (also expected) but there are very specialist ingredients and equipment. I think the problem is that no alternative methods /ingredients are suggested. --Jacqueline Gawin

The Hand & Flowers Cookbook