See some pictures of The Kitchen Revolution cooking on the Ebury blog.

And if you have been taking pictures of your Kitchen Revolution cooking, send it in to us - e-mail us at myview@eburypublishing.co.uk and tell us what recipe you cooked.  We might then put the pictures up on the website!

Rosie Sykes will be presenting a meal from The Kitchen Revolution on the 29th of January in Old Amersham, Bucks.  Click the image on the left for your invitation.

Rosie will give tips on how the meal has been prepared, how to make the most of seasonal ingredients, as well as talking through ideas to use up the leftovers and being on hand to answer any questions.

Recipes from the evening will be distributed and signed copies of The Kitchen Revolution will be available to buy.

Space is li

mited, to book contact Lucy Cracknell on 07908 418 935 lucycracknell@dhillonhotels.co.uk

“After years in the wilderness, I have at last found a book by which I can live.”

 Read the full article…

“The average Briton spends £16 per head on Christmas dinner - and that doesn’t include the alcohol. Factor in a free-range organic turkey and £16 looks like a bargain. So here’s the challenge: to host a festive feast for £5 a head without looking like Scrooge.”

Read the full article on the Guardian website…

Reviewing it as “genuinely original”, The Kitchen Revolution has made another Books of the Year roundup!

Read the full article…

The Kitchen Revolution is named as one of the top Christmas books of 2008!

“If you mean to change your life in the new year, arm yourself with The Kitchen Revolution: A Year of Time and Money Saving Recipes”

Read the full article…

Cathy Pryor mentioned The Kitchen Revolution in her cookbook roundup in the Independent at the weekend:

“The Kitchen Revolution by Rosie Sykes, Zoe Heron and Polly Russell (Ebury £25) also offers downloadable shopping lists: it contains a year’s worth of recipes based on a clever weekly system that aims to minimise the workload of cooking and reduce waste.”

Read the full article…

“This is the life-saving cookbook you’ve been waiting for.”

The Kitchen Revolution was named one of the Top Ten Cookbooks for December on the On the Hob website.

Read the full review…

“I think it’s marvellous; I’ve been cooking from it throughout the writing of this chapter and we’re eating really well and, as promised, saving considerable amounts of money.”

- India Knight, The Thrift Book, Penguin

In the last couple of weeks, in anticipation of the imminent arrival of twins, I’ve been obsessing about stocking up the kitchen so that we don’t go hungry when life as we know it turns upside down for a while. As any parent knows, the sleep deprivation involved in the first few weeks of having a baby, let alone two, is vile. Being tired and eating badly would be intolerable. Where usually I’m happy for people to help themselves to food in the house, I’ve developed an unpleasant urge to guard the fridge and freezer like a lion, snarling at anyone who has the temerity to eat something that might be part of my long-term food plan. More than knowing I have nappies and moses baskets organised, having a rich oxtail and pearl barley stew in the freezer is a great comfort to me so woe betide anyone who gets in the way of my mission to stock-up.

Thankfully October comes to the rescue with some of the year’s best ingredients - it’s difficult to resist the season’s apples, pears, game and root vegetables and, as the weather turns chilly, it feels just right to be making soups, casseroles and bakes, all of which freeze and keep well. Unfortunately my capacity for stocking up is constrained by the size of my freezer - I find myself wistfully remembering my mother’s enormous chest freezer, the size of a small car,  when I was growing up.

So, for the most part these last weeks I’ve been buying and cooking less expensive cuts of meat - brisket, oxtail and ham hocks - and bulking these out in casseroles and soups with pulses, grains and plenty of vegetables. However, I’ve been unable to resist a more extravagant purchase of wild mallard at £5 a throw. I implore anyone who hasn’t eaten roast mallard to treat themselves and give its intense, rich flavour a go. One bird roasted will serve two (we had it last night with celariac mash and greens) and then leave the bones for an intense, gamey stock. I’m planning to use this as the basis for a root vegetable soup to which I’ll add a handful of macaroni and serve with a spoonful of pesto. I might even resist the urge to hoard and serve it tonight for supper.