The Borough Market Cookbook: Recipes and stories from a year at the market

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I love that we can learn from the traders themselves – their skills, dedication, company, banter and spirit make the Market the success it is. Angela’s wizardry and food knowledge and friendliness and cheer add even more magic to this book.” Borough Market: The Knowledge provides stories, skills and expert advice from the market’s traders, plus over 80 exciting recipes from award-winning food writer Angela Clutton that will help you make the most of their exceptional produce. With stunning atmospheric photography, this is the definitive guide to shopping and cooking for every kitchen. Every restaurant on this list has been selected independently by our editors and written by a Condé Nast Traveller journalist who knows the destination and has eaten at that restaurant. When choosing restaurants, our editors consider both high end and affordable eateries that offer an authentic and insider experience of a destination. We're always looking for stand-out dishes, a great location and warm service – as well as serious sustainability credentials. We update this list regularly as new restaurants open and existing ones evolve. At Borough Market, we don’t just sell good food and drink, we celebrate it. We enjoy how it tastes and the way it makes us feel, but we also appreciate its ability to connect us to the people who produced it and the places it was made. A cookbook by former MasterChef contestant and restaurant owner Elizabeth Haigh has been quietly pulled from circulation by its publisher after Haigh was accused of copying recipes by another author.

Some of the attached recipe images below are darker than in the actual book...the light not playing in my favour!) This cookbook showcases the unique, comprehensive expertise of Borough Market's traders, with over 80 seasonal recipes based on eight categories of ingredients. Like the market, the book is exciting , instructive , seductive and inspirational .' - Claudia Roden Across eight chapters, each devoted to a different category of stall, from the butchers to the greengrocers to the cheesemongers, that collective knowledge is brought to life through more than 80 recipes by Angela Clutton, award-winning food writer, Borough Market Cookbook Club host and Borough Talks podcasts presenter. With typical warmth and clarity, Angela explores how the traders’ expertise can be brought to bear in turning Market produce into stunning dishes. The book also distils their wisdom into features, interviews, tips and guides that demystify unfamiliar ingredients and processes, and explains not just what to buy (and why) but how to store it, cook it and serve it.This intimate little Mexican taqueria right next to the market was opened by the boys behind Barrafina and Quo Vadis. Come here for the memorably scrumptious tacos with chargrilled stone bass, caramelised onions and La Maya salsa, best enjoyed over a caraf of mezcal. Of course, going there is the ultimate experience, but this publication gives a great insight into Borough Market, a whole year presented seasonally, bringing recipes to the table interspersed with trader interviews, a bit of history & general snippets. The wonderful thing about this book is it connects the recipes to the experts at Borough Market. From practical tips on how to prepare fresh crab or fillet round fish to making sense of why seasonality matters, The Knowledge is essential reading for anyone who cares about good food.”

Steamed, grilled, fried, and served plain or slathered in garlic butter, since 1999 this restaurant has been specialising in all things fishy. With produce sourced directly from the market outside, their passion is poisson – whether you want a decadent lobster, a classic fish pie or wild halibut fish and chips, it’s all impressively fresh and respectfully cooked.It is worth noting that it is a market, so the occasional illustration may be a touch sensitive to some. Each chapter includes some articles on market related topics e.g. about a trader, a scene or event, During December the dark green arches, corrugated ceilings, glass-roofed halls, and umbrella-topped stalls are adorned with fir and foliage, decorations made from Market-sourced fruits, herbs and spices, paper-chains carrying wishes and tidings of joy, and a good number of baubles, ribbons and twinkling fairy lights. We are very excited to announce the upcoming publication of our new cookbook, Borough Market: The Knowledge. Available from 27 October, the book is rooted in the passion and expertise of the traders who form the beating heart of the Market. Wee said in a statement that she wrote her book, a mix of cookbook and memoir, “in loving memory of my mother”, recreating personalised recipes and researching her heritage. “I credit her and her peers for their anecdotes, recipes and cooking tips. This was their story,” she said. “I was therefore distressed to discover that certain recipes and other content from my book had been copied or paraphrased without my consent in Makan by Elizabeth Haigh, and I immediately brought this matter to the attention of the book’s publisher, Bloomsbury Absolute. I am grateful that Bloomsbury has responded to my concerns by withdrawing Makan from circulation.”

but, the ‘LOOK INSIDE’ currently shows the first few in the book to get a feel for the general layout. London's oldest market is a warren of smoking street food, old-school fruit-and-veg shops, charming pubs and a rising number of excellent restaurants. Whether you want fluffy bao buns or plates of glistening homemade pasta, fresh sourdough pizza or moreish tapas, you will not go hungry around here. But with only so many meals in a day, here are our favourite restaurants and food joints in and around Borough Market, the foodie hub of south London. For more options, see our guide to the best restaurants in London Bridge. How we choose the best restaurants in BoroughNine years earlier, Wee wrote: “It faced its many challenges along the way. It first started with converting her handwritten recipe measurements from katis and tahils (old Chinese measurements) and learning the different daun (or herbs) and rempah (spice pastes). Recipe testing in New York could be challenging. Shopping for ingredients necessary for our cuisine often entailed trekking down to Chinatown by subway with a large shopping trolley.”