Keep Calm and Cook On

This handy little book will prove to be the perfect antidote to all your kitchen worries. Packed full of humorous quotes and witty quips, as well as invaluable tips and essential techniques, every home cook can be saved from the despair of a sunken souffle or learn how to save a mayonnaise that is threatening to split. Keep Calm and Cook On is littered with quotations that have been chosen from a variety of sources, from Michelin-starred chefs to historians, essayists and film stars. Those quoted include Nigella Lawson, Marcel Boulestin, Claudia Roden, Madame Benoit, Jane Grigson and many other luminaries of the world of food and cooking. These are timeless quotations that offer a wealth of wisdom and humour for both gourmands and novice cooks alike. Interspersed with the insightful quotes are practical tips and techniques that will help avoid any kitchen dilemmas and keep home cooks free of stress. Learn how to poach an egg to perfection, how to get the most juice out of your lemons and how to save overcooked vegetables. This delightful pocket-sized book will keep cooks out of trouble and in excellent humour, making sure that food never becomes a chore and always remains a pleasure.

This is one of those books that make a great stocking filler for those people you never know what to buy for. It is a great little book published by Quadrille Publishing and is full of good advice for cooks. The good advice is in many forms; Quotes from a wide range of people (cooks, food writers, journalists, actors and singers to name but a few); cooking tips; those old wives tales for around the kitchen; healing properties of foods; or theories concerns food or cooking in general. 

The book has many inspirational pages within it and would make a great gift to food lovers or wannabee chefs. There is plenty of good advice within the book, along with humour and wit from many famous faces. 


The book has been compiled by Lewis Esson, who is an experienced editor of food books and this book shows a vast experience of life within the world of food.

Thank you to Quadrille Publishers for sending me the book to review.