The Borough Market Cookbook
‘When spring arrives, a new palette presents itself along with a burst of energy and optimism.’ – Ed Smith, The Borough Market Cookbook
Learn what to cook and eat this spring with The Borough Market Cookbook – the first ever official book from Borough Market. It offers over 100 delicious seasonal recipes, including 30 that are inspired by the spring season. The dishes show why market shopping – whether at Borough or any of our other wonderful British markets – is the most enjoyable way to bring the best food and ingredients to your own table.
The book is written by award-winning food writer Ed Smith who is a regular contributor to Borough Market’s online and print magazine and has created delicious recipes from the bounty on offer at the market. Ed has also traded at Borough and so understands life among the stalls. Throughout the book, he shares profiles on some of Borough’s most beloved producers including, Mons Cheesemongers, charcuterie specialists Cannon & Cannon, Turnips Greengrocers and the Bread Ahead Bakery.
Using an array of spring-time produce, the book contains recipes for dishes like Globe Artichokes with Lemon and Herb Butter; Whipped Hot-Smoked Salmon with Spring Crudités; Wood Pigeon and Roast Shallot Flatbreads; Blue Cheese and Sweet Potato Gnocchi; ‘Nduja, Mozzarella and Greens on Toast; and Rhubarb, Almond and Elderflower Cake.
About the Market
Borough Market is London’s oldest and most renowned food market. The Market receives over 16 million visitors every year and today there are three dedicated, covered market areas which house more than 125 outstanding traders.
About the Author
Ed Smith is a regular contributor to Borough Market’s online magazine and Market Life, its print magazine. He has written for the FT Weekend Magazine, The Guardian, The Telegraph and various other publications. Ed’s blog, Rocket & Squash, has been shortlisted for the Guild of Food Writer’s Best Blog Award on multiple occasions, and his debut cookbook On the Side was published in Spring 2017 to great acclaim.
