John has published several books during his long career as a chef. They are available to purchase in all good booksellers or follow the links below to purchase online
French Leave, tie-in to the major TV series directed by Pat Llewellyn, who discovered Jamie Oliver and the Two Fat Ladies, follows two-star Michelin chef John Burton Race, his wife, six children and Labrador dog as they escape everyday life in London and head off to rural France to set up home for a year. This warm and witty book, filled with full-colour photographs, seasonally chronicles John Burton Race’s return to his culinary roots and his adventures along the way.
First Crack Your Egg
There are those who can cook and then there are those for whom boiling water is bit of a challenge. These are the people that top chefs John Burton Race and Angela Hartnett are going to try and teach to cook like Michelin star chefs in their BBC2 series “Kitchen Criminals”. Unlike any other television cookery show, this is about people who can’t cook and viewers will watch how these culinary no-hopers are transformed into chefs good enough to pull the wool over the eyes of five of Britain’s toughest critics.
As he demonstrated in his two top-rated television shows French Leave and Return of the Chef, and at his widely acclaimed restaurant The New Angel in Dartmouth, John Burton Race has a passion for using the best local produce to create amazing meals that really bring out the flavour of the core ingredients. In his book, John focuses on his favourite produce – the finest fruit and vegetables, wonderful fresh seafood and his choice cuts of meat and poultry, and shows how to choose, prepare and cook each one for optimum flavour.
Home Leave finds John and the family moving to Devon where he is running The New Angel restaurant in Dartmouth. Describing Devon as ‘France without the sunflowers’, and taking his inspiration from the delicious fish and shellfish, delivered daily by boat to the restaurant, the Devon Ruby beef bought direct form the farm, and succulent lamb, venison and game fresh from the moors, John has created 150 brand-new recipes that anyone can cook.
Recipes From An English Master Chef
John Burton-Race, in Egon Ronay’s opinion, is ‘one of the small handful of truly great chefs of this country’. Here, he reveals the secrets of his craft, making his seasonal menus accessible to the home cook through clear and precise descriptions. Examples include Fillet of Red Mullet pan-fried and served with a Port sauce, Baron of Rabbit cooked in Vinegar, Tomatoes and fresh herbs, Jellied Terrine of Raspberries and Quinces.