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James Martin Books In Order

Publication Order of Cookbooks

The Deli Cookbook (2000) Hardcover  Paperback  Kindle
Delicious! The Deli Cookbook (2002) Hardcover  Paperback  Kindle
Easy British Food (2005) Hardcover  Paperback  Kindle
James Martin Desseerts (2007) Hardcover  Paperback  Kindle
James Every Day (2008) Hardcover  Paperback  Kindle
The Collection (2008) Hardcover  Paperback  Kindle
My Kitchen (2010) Hardcover  Paperback  Kindle
Masterclass (2011) Hardcover  Paperback  Kindle
Easy Everyday (2012) Hardcover  Paperback  Kindle
Sweet (2015) Hardcover  Paperback  Kindle
More Home Comforts (2016) Hardcover  Paperback  Kindle
Slow Cooking (2017) Hardcover  Paperback  Kindle
French Adventure (2017) Hardcover  Paperback  Kindle

Publication Order of Autobiographies

Driven (2009) Hardcover  Paperback  Kindle

James Martin is a renowned British chef that has garnered fame and fortune for his work on British Television. Martin is best known for the show ‘Saturday Kitchen’.

+Biography

James Martin has been cooking since he can remember. Born in 1972 in Malton, Yorkshire, the author got to work with his father who was a catering manager at the Castle Howard Estate.

Growing up on the estate, James had a lot of confidence in his cooking abilities. By the time he was twelve, the author could have cooked for the Queen Mother without batting an eyelid, or so he claimed at the time.

Rather than getting by on his informally gathered skills, though, James Martin decided to attend Scarborough Technical College. He was sixteen at the time and he was determined to compound his natural gifts with formal training.

James Martin spent three years honing his craft. His abilities were such that James attracted the attention of Antony Worrall Thompson. Anthony put James to work in the kitchens of One Ninety Queen’s Gate in London.

James used that foundation to catapult himself into the kitchens of other notable London chefs like Marco Pierre White. Working with such talent boosted James’ brand and it wasn’t long before he was off to France, picking up new tricks and techniques from notable kitchens and chefs.

After returning to England, the author was a pastry chef for a short period of time before becoming head chef at the Hotel and Bistro do Vin in Winchester. That was in 1994 and it marked James Martin’s rise in the cooking ranks.

Not only was James commended for creating some truly inspiring dishes but he grew famous for changing the menu of the hotel on a daily basis, this without drastically debilitating the quality of the food being served.

It wasn’t long before the waiting lists grew several weeks long and the hotel began opening new branches all over the country. Having set up the Hotel du Vin at 22 and having watched its brand explode over the years, there was little doubt about James’ celebrity status in the cooking arena.

However, it wasn’t until he went on television that James actually became a household name.

The author and Chef saw his career take a leap in 1996 when he appeared on shows like ‘The Big Breakfast’ and ‘Ready Steady Cook’.

He then joined Alistair Appleton on BBC Food to present the ‘Stately Suppers’ show. With the Richard and Judy program, people watched as James went into the homes of viewers and cooked meals for them.

His most stable gig was with the BBC One show ‘Saturday Kitchen’ which ran for ten years between 2006 and 2016. The author has been a staple of Food shows and programs for a very long time.

And his television career has been varied. He got to interview ‘Sir Jackie Stewart’ for BBC2, this along with helping Scarborough General Hospital rework their entire menu for a BBC hospital show.

Along with judging young chefs alongside Angela Hartnett and Raymond Blanc on the ‘Roux Scholarship’ Panel and sharing his secret recipes and cooking techniques on the ‘Home Comforts’ BBC show, few other chefs have enjoyed as wide and varied a career on television.

When James Martin isn’t hosting television shows, he’s running his own restaurants. The first one was opened in 2011 and it garnered quite the reputation as a Casino restaurant in Clarence Docks, Leeds that became the first of its kind to make it into the Michelin Guide.

The Chef’s second restaurant was opened in 2012 in North Yorkshire and it also got into the Michelin Guide.

As for his writing career, James started down that path when he began writing for ‘The Mail on Sunday’, an English newspaper. James was writing a motoring column for them until 2013. The Chef has always been a fan of cars.

The author attracted criticism for some of the stories he told about his driving habits.

When the author finally turned his attention to the literary arena, it was with the intention of giving cooking enthusiasts a peek into his mind and the approach he took to cooking. As with most chefs, the author also produced an autobiography that elicited controversy for the manner in which it portrayed certain family members.

+James Martin Desserts

If you love desserts and you would like nothing better than to fill your house with the smell of Chocolate Mousse, Pavlova and every other comfort foot imaginable, James Martin presents this book for your consideration.

There are more than a hundred recipes within the pages of this book, giving readers the ability to make every notable dessert imaginable. Whether you want to take Spicy Plum Crumble for breakfast or you just need a simple method of making some delicious chocolate chip cookies, this book has you covered.

James Martin Desserts is exactly what it sounds like. It is a guide for all things deliciously sweet. James not only explains how to make some of his best desserts but he also shows readers how they can transform their own homemade desserts into visually appealing masterpieces.

Each recipe is preceded by a basic explanation of what you are about to make and what will be involved. There is something homely about this book. The photographs are crisp and clear and they make you want to lick the page. Even then, this book always feels like it belongs in your grandmother’s kitchen because it is teaching you to make the sorts of treats she would have made.

+Home Comforts

James Martin is known for his wholesome and hearty British foods. This book gives readers a glimpse into the sorts of meals the chef would make if he was in their kitchen.

The book blends old classic recipes with modern versions. There’s a guide for everything from making fancy dinners for sophisticated dinner guests to simple lunches you could make in a few minutes.

James is all about sourcing ingredients locally. He also encourages the growing of one’s own ingredients and he provides some insight into that arena of the cooking experience.

This book brings British cooking into every home. There are many wild and experimental suppers and diners awaiting those readers who are willing to go the long haul with James Martin.

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