Small Adventures in Cooking, Paperback Book

Small Adventures in Cooking Paperback

Part of the New Voices in Food series

5 out of 5 (1 rating)


An exciting, irrepressible new voice in food, James Ramsden is also one of a generation of sophisticated 20- and 30-somethings, many of whom, despite being bang in step with current trends, are hesitant to cook anything more demanding than pasta.

In this, James's first book, the influential food blogger and pop-up supper club host aims to get his peers out of their culinary rut and experimenting with recipes that are delicious, unexpected and simple.

Speedy after-work suppers such as Lamb Neck Fillets with Harissa and Chickpea Salad, food for friends like Grilled Aubergine with Tahini and Pomegranate and delicious slow-cooked dishes such as Pork Belly with Cider and Lentils are all fuss-free and achievable for cooks of any ambition.

Nothing here is frightening, laborious, or expensive but everything is different enough to introduce some excitement into the kitchen. Because James believes that cooking is most enjoyable when imbued with a sense of adventure and exploration. Not the crossing continents or eating insects kind, but the sort of small change - the use of an unusual spice in a dish, a trip to the butchers for an interesting cut of meat or the conjuring of something remarkable from the contents of the cornershop - that will help hoist your food beyond the everyday.

In this book James invites you to join him on his culinary adventure with fast feasts, swanky suppers, lazy lunches and late-night munchies that will make every meal a mini-voyage of discovery.


  • Format: Paperback
  • Pages: 192 pages, 35 colour photographs
  • Publisher: Quadrille Publishing Ltd
  • Publication Date:
  • Category: General cookery & recipes
  • ISBN: 9781844009572



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Young cookery writer, trained cook and food blogger James Ramsden provides a no nonsense and down to earth approach to cooking in his first cookery book, Small Adventures in Cooking. He believes that cooking should be fuss free and fun, and that is the basis for the many recipes he offers here. They are not heavy on ingredients, yet far from short on imagination, but should in most cases be simple to prepare. Often the recipes are accompanied by appetising photographs of the finished dish. The recipes range from everyday fare to the more adventurous, something for every course and occasion, and including interesting variations on some of the most basic dishes such as cheese on toast - Cheese on toast with a twist.Throughout the books are numerous suggestions and hints for buying, organising ones kitchen, preparing certain basics and much more; all along with the recipes accompanied by comments and further tips from the author - such as put some music on!The book is well produced and imaginatively laid out. It includes a glossary and in index. This is more than just a cookbook, it provides a practical approach to cooking, cooking that should be fun to prepare and good to eat.

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Also in the New Voices in Food series