Christine McFadden Cookery and Food Writing
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Cookery Food Writing


Essential reading for spice lovers, Pepper: the Spice that Changed the World takes an in-depth look at peppercorns – from black, white, green and red to Sichuan, cubebs, grains of
paradise and many more. The
book features 100 must-try
recipes, including salads, soups
and vegetables as well as cakes,
biscuits and desserts.
Click here to order.

Read how to mill fresh
flour at home in this timely
mention of Christine’s book
Flour: a Comprehensive Guide
in The Telegraph.

We are in our early 70s and
both of us cook. My son sent
me your Farm Shop Cookbook.
I absolutely love it and have
spent every evening since it
arrived, selecting further
recipes to try.

Jean Sheppard
Northern California, USA

Pepper the Spice that Changed the World cookbook by Christine McFadden
new book - Flour: a comprehensive guide

Christine's cookbooks

Christine has written more than 16 cookbooks including Flour: a comprehensive guide, Pepper: the Spice that Changed the World, The Farm Shop Cookbook, Cool Green Leaves & Red Hot Peppers (co-authored with Michael Michaud of Sea Spring Seeds) and Tools for Cooks. The last four were short-listed for international cookbook awards.

Christine gets much of her inspiration from exploring food markets and attending cookery schools in far-flung parts of the world. She has travelled widely in Europe, the Middle East, Morocco and the United States, and has also spent time in south-west India where she researched Pepper: the Spice that Changed the World.

You'll find selected recipes and extracts from Christine's cookbooks in the
recipes section. And you can find recipes from Pepper at CKBK, the essential digital subscription service for cooks

The Farm Shop Cookbook paperback cookbook by Christine McFadden Cool Green Leaves and Red Hhot Peppers cookbook  

    Photography: Lara Jane Thorpe    
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