James Martin Books & Bio. Cheap Books by James Martin. Book People
A popular chef and television presenter, James Martin was born in Matton, North Riding of Yorkshire on 30 June, 1972 and is best known for presenting Saturday Kitchen from 2006 to 2016. He has published a number of bestselling cookbooks.
Discovered by Antony Worrall Thompson, James worked in France before starting his television career on Ready, Steady, Cook in 1996. He has won many culinary awards and owns a private pilot's licence. He's fascinated by fast cars and has two dogs.
James Martin Books
Popular chef James Martin follows up his French Adventure with a new TV series and cookbook that follow his meals and travels across the United States of America.
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James travels from coast to coast, sampling the food on offer in every city and state he visits. He visits San Francisco, Philadelphia and New York among others and showcases the delicacies of these fine cities - and offers recipes for bringing the taste of the USA into your own home.
He also uses his experiences of cooking with cowboys at a ranch and catering at the Reno air race to bring you some fine dishes. As well as the recipes from the series, this book contains exclusive photography from the food-driven road trip.
Using good-quality ingredients, smart store-cupboard shortcuts and time-saving ideas, James Martin shows how to put delicious, everyday food on the table in next to no time. Each recipe is straightforward to shop for with easy-to-find ingredients, and can be prepared from start to finish in 20 minutes, including any accompaniments. Additionally, there are clever tips about how to adapt and vary the dishes to suit your time constraints. Divided into chapters on starters, main courses and desserts, there are plenty of quick after-work suppers, such as smoked haddock fishcakes with quick hollandaise, or hot noodle soup with chilli and mushrooms, as well as simple-but-stunning dishes for entertaining when you're short of time, such as sushi salmon with hot sizzling sesame oil, or roast duck with cumin-spiced lentils. Delicious yet speedy puddings include a 5-minute banoffee cheesecake, whoopee cakes and strawberries with vodka sabayon.
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We Britons have an extra tummy for dessert, that's pretty much a given. Either way, you'll want to save space for the 90 fabulous sweet treats in James Martin's new recipe book, Sweet.
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A celebration of everyone's favourite teatime course, the much-loved TV chef takes readers on a tour of elegant classics, challenging showstoppers, chocolaty treats and much more through mouthwatering photographs and his foolproof step-by-step instructions.
Sure to provide inspiration whether you're planning a simple bake or a grand finale to a celebratory meal, this exciting collection of all-new naughty-but-nice James Martin recipes sets a new standard for home-made desserts.
There is nothing that James Martin doesn't know about desserts, cakes and puddings. In this acclaimed book he looks at all aspects of sweet-tasting treats, from chocolate heaven, perfect melt-in-the mouth pastries, tarts and pies to ice creams and sorbets and traditional comfort puddings. The first chapter contains clear step-by-step photography to demonstrate basic skills for making pastries, meringues, sauces, cake bases and decorations.
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The rest of the book is full of over 70 tempting recipes including classics such as Tarte Tatin, Pavlova and Chocolate Mousse; comfort food heaven - Sticky Toffee Pudding, Chocolate Chip Cookies and Apple and Toffee Muffins; old favourites including Spicy Plum Crumble, Ginger Parkin and Lemon Meringue Pie; and traditional recipes for Summer Pudding, Lardy Cake, Junket Ice Cream and Kentish Pudding Pie. He also creates a delicious selection of confections which are destined to become firm favourites including White Chocolate Ice cream, Whisky and Croissant Butter Pudding, Raspberry and Vodka Terrine, Chocolate Cola Cake and Fig Fritters. Along with lavish photography of finished dishes, James shares his trademark secrets for making every mouthful one to savour.
This book covers everything you need to know to make a memorable ending to any meal, or just a delectable dish to satisfy your sweet-tooth.
TV favourite James Martin is back with another collection of brilliant recipes. This is the book James Martin fans have been waiting for. Recipes you need, like the ultimate beef burger, perfect pies, a foolproof risotto and puddings to die for.
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With James's help, you can master them all. Masterclass is the ultimate collection of James Martin recipes; the ones that everyone should know how to cook. James takes classic dishes and much-loved favourites and makes them simpler than ever, and even more delicious, adding some exciting tweaks and twists of his own.
Learn how to master James' recipes for beloved classics such as Cheese Souffle, Beef Bourguignon and traditional Bakewell Tart, as well as his take on international dishes such as Onion Bhajis, Saffron Gnocchi, Bang Bang Chicken and Brioche French Toast. Alongside the recipes, you'll find manageable step-by-step guides to essential kitchen skills, such as how to fillet a fish, how to tie a joint for roasting and the best way to poach an egg. So, if you want to take your cooking to the next level, James Martin will help show you how.
In James Martin's latest television series, the popular chef journeys through the whole of France (in Keith Floyd's classic Citroen 2CV) sampling the finest delicacies the country has to offer.
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This tie-in cookbook will show you how to make 80 of the mouth-watering recipes he picked up on his travels. He's even added his own special twist to some of the dishes.
All simple to prepare and accompanied by stunning photography, among the highlights are duck rillettes with fig and peach chutney, scallops Saint Jacques with champagne sauce and, for those with a sweet tooth, a pear and rosemary tarte tatin.
Slow Cooking is an irresistible collection of simple, delicious dishes to take your time over. James Martin shows how cooking slowly is the perfect way to draw out flavours and textures, enabling you to produce mouthwatering dishes with minimum effort. James' tempting recipes make it easy to cook fabulous food for family and friends. Every recipe includes an hour or more of cooking or marinating time and no last minute preparation - so let your oven do the work while you get on with other things.
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My Kitchen is a brand new collection of James Martin's favourite seasonal recipes. Be inspired in your kitchen all year round with more than 100 of James's tried-and-tested favourites.
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Full of easy and irresistible ideas for fantastic food, My Kitchen contains the recipes and favourite dishes that keep James going throughout the year. A firm believer in fresh, local ingredients, James's home-grown fruit and veg often appear in his everyday cooking. Organised by the seasons, you'll never be short of ways to celebrate delicious seasonal food.
Discover over 100 no-nonsense recipes from James's personal repertoire, all explained in his straightforward and easy-to-follow manner. Accompanied by beautiful food photography and seasonal reportage images, which offer a view of James's own house and garden. This is a book which cannot fail to inspire healthy, hearty home-cooked food.
Since the economic recession of 2008, colleges and universities have looked for ways to lower costs while increasing incomes. Not all have succeeded. Threatened closures and recent institutional mergers point to what might be a coming trend in higher education. The long-term economic weakness of colleges and universities means schools need to become more strategic about how they consider previously unthinkable options. This provocative book will be their indispensable guide to managing the crisis. In Consolidating Colleges and Merging Universities, James Martin and James E. Samels bring together higher education leaders to talk about something that few want to discuss: how institutions might cooperate with their competitors to survive in this economic climate. Barring that, Martin and Samels argue, some will shutter their campuses. But closing, they emphasize, is a complex process that involves more than just sending the students home and turning off the lights. The first one-volume resource for presidents, trustees, provosts, chief financial officers, and faculty leaders planning to partner, merge, or close a college or university, the book offers specific guidelines and action steps used successfully to create multiple forms of partnership between higher education institutions. The book includes contributions by twenty nationally recognized leaders in partnership and strategic planning, as well as an appendix detailing key college and university mergers and closures since 2000. Each chapter includes informative responses from practitioners who answer the question, "What is the single most important lesson you would share with a planning team designing a partnership or merger this year?" Responding to many daunting questions now being raised nationally about institutional fragility and sustainability, Consolidating Colleges and Merging Universities is an honest and practical guide to the possibilities and pitfalls of downsizing American higher education.
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James Martin, one of the world's most widely respected authorities on the impact of technology on society, argues that we are living at a turning point in human history. 'We are travelling at breakneck speed into an era of extremes - extremes of wealth and poverty, extremes in technology, extremes in globalization. If we are to survive, we must learn how to manage them all.' Although we face huge challenges and conflicts, Martin argues that it is in the scientific breakthroughs of the new century that we will find new hope. In a clear, penetrating and insightful style he addresses the key questions of our age and proposes an interconnected set of solutions to its problems.
- RRP £9.99
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