Acclaimed food writer Rose Prince's guidance on making the most of local availability and seasonality, keeping a well-stocked store cupboard, growing staples such as herbs, and peppering our diet with luxuries such as Parma ham, figs, and wonderful cheeses shows that The New English Kitchen is not so much a cookbook but a plan, one that will endure as a practical manual for future generations of cooks.

The New English Kitchen: Changing the Way You Shop, Cook And Eat

Cookbooks, Food & Wine

Prince, Rose

Regional & International

Harpercollins Pub, Ltd.

Inspired by her weekly column in "Telegraph Weekend", this is Rose Prince's guide to buying the tastiest, highest-quality food with peace of mind and a clear conscience. Following the success of "The New English Kitchen", Rose Prince's eye-opening guide to shopping, cooking and eating in a cost-effective and environmentally conscious way is a must-have reference book. Taking the best of Rose's journalism, this guide encourages readers to look for the right qualities in the food they buy, to ask the right questions of food producers and retailers, and to eat better—and with greater awareness of the provenance of their meals. With its easy-to-read format and listings of essential stockists and markets, "The Savvy Shopper" is absolutely essential for anyone who cares about how they shop, cook and eat.

The Savvy Shopper: All You Need to Know About the Food You Buy

Rose explores affordable and easy good food with the 200 completely delectable and original recipes in this inspiring new book. She unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress, and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which for the occasional feast. She shows how to make the most of costly ingredients—traditional breeds, organic produce, and handmade foods—recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta. The New English Table is proof that good eating does not have to cost the earth.

The New English Table: Over 200 Recipes that Will Not Cost the Earth

Fourth Estate

Rose explores affordable and easy good food with the 200 completely delectable and original recipes in this inspiring new book. She unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress, and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which for the occasional feast. She shows how to make the most of costly ingredients—traditional breeds, organic produce, and handmade foods—recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta.

The New English Table: 200 Recipes From the Queen of Thrifty, Inventive Cooking

Fourth Estate Classic House

The continuing story of the rise and fall of good food finds us at the end of a decade of exceptional growth and opportunity, yet once again in crisis. We believe in food icons and celebrity chefs, but their philosophies are no longer convincing, because they cannot possibly understand the predicament of the average family, living through recession and trying to do it right in the kitchen. Where are the cooks with wit, who work out the budget and plan an easy dish that efficiently feeds family and friends? Full of logical, economical, and imaginative recipes that solve the modern cook's dilemma, Kitchenella will teach you the skills of those teachers who work without books, the "mothers" and the cooks who subsequently learned from them, to decisively show you the easy way to cook and shop. Promoting a modest, simple way to cook, Kitchenella shows cooking is not about showing off and extravagance, but generosity and kindness; a subtle and intelligent way to nurture. It is cooking that is economically sustainable and achievable. It has its roots in the learned, spirited cooking of generations, food that can claim to have helped win wars and saved lives; a style of cooking that is still relevant today, by practically addressing the struggles of modern cooks, both men and women. The ambition to cook is a fantasy for many, yet Kitchenella shows how the everyday struggle to put food on the table can be transformed into cooking that is clever and beautiful.

Kitchenella: The Secrets of Women: Heroic, Simple, Nurturing Cookery - for Everyone

Cooking Methods

'The New English Kitchen' offers guidance on developing a new attitude towards food and cookery that will help readers make the most of what food has to offer, and includes tips on taking advantage of local seasonality and availability and keeping a well-stocked store cupboard.

The New English Kitchen

Fourth Estate Ltd.

Beginning as an idea to get her children to earn their pocket money and gain a lifelong skill, Rose Prince, along with daughter Lara and son Jack, began opening up their Battersea home every Saturday morning to sell freshly made bread. Trained in the art of sourdough by guru Giuseppe Mascoli, owner of the famous Franco Manca in Brixton market, the Pocket Bakery has gone from strength to strength, awakening a passion for all things baking-based in Rose and her teenage children. Today, it is a thriving local bakery with a big future that produces quality and delicious artisan baking from brioche loaves in flower pots to scrumptious teatime cakes. In this book they share their easy-to-follow techniques, secrets, and recipes to get everyone baking.
Rose Prince started her career working as a chef in the test kitchen of Notting Hill's 'Books for Cooks' alongside Clarissa Dixon Wright. She moved on to report for BBC Radio 4's FOOD PROGRAMME. She is now a respected journalist, with a two food columns in the DAILY TELEGRAPH and has written five best-selling cookery books.

The Pocket Bakery

Baking

Orion Publishing

"Come Over..." 
Whether you're a beginner looking for simple, impressive recipes to feed friends and family, or a seasoned host hoping to inject your repertoire with stylish, interesting ideas, you'll find all you need in Dinner &amp; Party.
Rose's stance on entertaining is that the cook shouldn't be banished to the kitchen; cooking for guests needn't be fussy or hard to juggle, but instead made up of dishes - some classics, some novel - that can be prepared in advance, dressed up to impress last minute and enjoyed by everyone. Practicality is central to a book updating the etiquette for entertaining in our times. 
With this in mind, Part 1: Dinner showcases easy options for every course, all alongside thoughtful advice about how to source ingredients, when to begin preparation and how to serve. Meanwhile, Part 2: Party provides tried and tested catering ideas for larger groups, from indoor picnics, to standing parties and Christmas dinners.
With sample menus, including an innovative guide to putting the right dishes together through the seasons, this is the friendly, practical guide to making entertaining easy in the 21st century, bringing everyone together.

Dinner & Party: Gatherings. Suppers. Feasts.

Entertaining & Holidays

Seven Dials

See the best price to sell, buy, or rent books by Prince, Rose. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Prince, Rose