2012 is set to be the most patriotic year! With the Queen's Diamond Jubilee and London 2012 Olympic and Paralympic Games just around the bend, British cooking is experiencing an exciting revival. The hardback, available in-store, is packed with 124 delicious recipes. With so much to celebrate this year, there are mouthwatering recipes for street parties, afternoon tea and picnics galore.

Cook Britain pays tribute to unforgettable dishes such as Fish and Chips and Bread and Butter Pudding; as well as looking at a food tour of Britain, highlighting classical regional recipes from The North, East Midlands, East Anglia, The Southwest, The Southeast, Wales, Northern Ireland and Scotland.  

Nostalgic photography and innovative design piece together the intriguing stories and vibrant history behind the country's favourite culinary traditions. The regional section of the collection leads budding chefs on a gastronomic journey around the UK to rediscover old favourites and explore new recipes.

The Guild of Food Writers, a body of over 400 members covering all areas of food writing, recently celebrated the 25th anniversary of its formation by publishing How the British Fell in Love with Food, a compilation of articles, essays and mouthwatering recipes, including works from award-winning authors down through those years, from Jane Grigson, Katie Stewart, Alan Davidson and Claudia Roden to Rick Stein, Antonio Carluccio, Mary Berry, Raymond Blanc and Hugh Fearnley-Whittingstall. 

From the arrival of the avocado in our supermarkets in the '70s to Food Blogs in the 21st century; from the appearance of nouvelle cuisine to the rise of the TV chefs, this collection illustrates how members of the Guild have helped shape the British culinary scene over the last quarter of a century. Beautifully illustrated, How the British Fell in Love with Food is a fascinating historical record as well as being a great recipe book, filled with the classic dishes of the last three decades.

To order a copy of the book click here.

James Mackenzie is the owner and head chef of the Michelin Starred Pipe and Glass Inn. James and his wife have worked hard to stick to the ‘values of great food served with good old-fashioned Yorkshire hospitality’ and ‘want to be true ambassadors for the region’. The menu is inspired by traditional British dishes and local recipes, and is committed to sourcing as much local and seasonal produce as possible - On the Menu is a true reflection of this.

Jamie has never needed reminding about how great is to be British and he has always been a wonderful ambassador for British food, famously cooking a ‘Best of British' menu for world leaders at the G20 summit in April 2009. Growing up in one of the first true British gastro pubs, which his parents still run today, the heart and soul of our nation's cooking has always been clear to him.  Now he wants to share what's special about British food in his new book, Jamie's Great Britain.