Simon Majumdar

Food writer, author and broadcaster

https://www.simonmajumdar.com

Biography

Simon Majumdar is a world renowned broadcaster and author who has dedicated the second half of his time on this planet to fulfill his ambition to “Go Everywhere. Eat Everything”. It is a journey that has taken him to all fifty states of the USA and to dozens of countries around the world. He has written three books; Eat My Globe, Eating for Britain, and his latest book, Fed, White and Blue which catalogs his journey to American citizenship, was published by Avery Press (an imprint of Penguin Books) in 2015. He has also written numerous articles for many publications and websites including The Guardian, The Independent, The Daily Beast, www.Askmen.com and Food Network.com. Simon is also a well-recognized personality on the Food Network, regularly appearing on shows such as Iron Chef America, The Next Iron Chef, The Best Thing I Ever Ate, Cutthroat Kitchen, Extreme Chef and Beat Bobby Flay. He has also recently appeared as an expert commentator on National Geographic's major new series “EAT:The Story of Food”.

Seven Fires: Grilling the Argentine Way

Francis Mallmann

The definitive statement about cooking over wood.

The Joy of Cooking

Irma Rombauer and Marion Rombauer Becker

A book that has not only stood the test of time, but that, in its eight editions dating from 1931 to the present, has catalogued the changes in cooking in America.

The Silver Spoon

Phaidon

A book that not only provided an important statement about Italian cooking, but one that also (with its format) created a blueprint for the publishing of cookbooks post Millennium.

Mediterranean Seafood

Alan Davidson

Seasonal Spanish Food

Jose Pizarro

One of the first books to really explore the varieties of Spanish regional food written by a chef I consider one of the finest Spanish chefs working outside of Spain.

The Prawn Cocktail Years

Simon Hopkinson and Lindsey Bareham

Hopkinson's "Roast Chicken" rightfully gets most of the attention, but fans of recipes from yesteryear should not neglect this treasure of a cookbook.

River Cottage Meat Book

Hugh Fearnley-Whittingstall

Without doubt my most regularly fingered cookbook. The writing is crisp and clear and the recipes are faultless.

White Heat

Marco Pierre White

It is sometimes easy to forget just how important MPW was to the gastronomic explosion in the UK and to creating the world of the celebrity chef as we know it now. This is the one book that just about every chef I know owns.

Mrs. Balbir Singh's Indian Cookery

Mrs Balbir Singh

A forgotten classic from a previous age. Definitely worth picking up for anyone interested in Indian cuisine.

The Good Housekeeping Cookery Book

Good Housekeeping Institute

This was the first cookbook I ever owned and was bought for me by my mother before I left Rotherham to go to university in London. Its step by step instructions helped me take my first wobbly steps in to the world of cooking and dinner parties. I still occasionally make the turkey in cider recipe from it today.

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Frank Zappa or John Cale