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About the book
  • Published: 1 August 2016
  • ISBN: 9780224101653
  • Imprint: Square Peg
  • Format: Hardback
  • Pages: 280
  • RRP: $49.99

Stirring Slowly

Recipes to Restore and Revive


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Whatever your day looks like – there is a recipe here that is just right.

BOOK OF THE YEAR 2016 in The Guardian and The Spectator
Whatever your day looks like – there is a recipe here that is just right.

Whether it is a quick and comforting noodle bowl or a hearty slow-cooked pie, this book celebrates food's power to restore, revive and rejuvenate.

But it isn't just about the food on your plate: it's about how it gets there. Stirring Slowly celebrates time spent in the kitchen. Wile away a happy hour stirring a creamy black dhal, or give your undivided focus to flipping caramelised apple, ricotta and hazelnut pancakes – because cooking nourishes you inside and out.

'The sort of book that has you immediately plastering its pages with post-it notes... the writing is warm, encouraging and moving' Nigella Lawson

  • Pub date: 1 August 2016
  • ISBN: 9780224101653
  • Imprint: Square Peg
  • Format: Hardback
  • Pages: 280
  • RRP: $49.99

About the Author

Georgina Hayden

Georgina Hayden is a food writer and stylist from North London.

Growing up above her grandparents' Greek Cypriot taverna in Tufnell Park, she developed a love of cooking from the recipes passed down to her. As a teenager she ran a stall at a farmers' market and worked in restaurants, before studying Fine Art at university. Her passion for food landed her a job as a food writer and stylist on various food magazines, until she joined Jamie Oliver's food team where she worked for twelve years. She now writes, develops and styles for magazine, books, television and campaigns. She also writes an online family food blog: georginahayden.com.

Georgina's work is inspired by her family, her heritage and her love of travel. There is nothing she treasures more than cooking with her mum and her yiayia (grandmother). She documents her food adventures on her two instagram accounts @georgiepuddingnpie and @peaandthepod. Her first book, Stirring Slowly, was published in 2016, and Taverna is her second.

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Praise for Stirring Slowly

“The sort of book that has you immediately plastering its pages with post-it notes... the writing is warm, encouraging and moving”

Nigella Lawson

“A new modern classic - a simply stunning cookbook”

Jamie Oliver

“A truly beautiful book full of warmth, stories and genuinely original recipes from a real lover of food. I want to cook it all”

Anna Jones

“The perfect gift - a quietly lovely debut cookbook”

Felicity Cloake, Guardian BOOKS OF THE YEAR

“Serves up equal measures of healthy attitude and food in eclectic recipes… Her book is enthusiasm for food, cover to cover.”

Rose Prince, Spectator, BOOKS OF THE YEAR

“Utterly delicious.”

Jamie Magazine, BOOKS OF THE YEAR

“Utterly delicious.”

Jamie Magazine, BOOKS OF THE YEAR

“A masterpiece of approachable, delicious recipes that you will want to cook from time and time again”

April Bloomfield

“This book makes me both hungry and satisfied at the exact same time. This is the work of an enthusiastic and talented cook who understands the way we want to eat today as well as the way we want our food to look. There is no denying those two things go hand in hand and we are very lucky to hold Georgina's as she guides us through her lovely repertoire”

Clare Ptak

“One for creative cooks… Chapter titles such as Quick & Light and Low, Slow & Hearty whet the appetite.”

Delicious

“I'd bet my house that Georgina Hayden’s Book, Stirring Slowly, will be many people’s cookery book of the year… A love letter to cooking.”

Vegetarian Living

“Her debut cookbook features a wide range of eclectic recipes wrapped around stories and anecdotes, all of which display a writer and cook with a genuine passion for good food… A wonderful debut from a name to watch.”

Crumbs

“Written with warmth, Georgina draws you in like an old friend. Her recipes are as comforting as they are clever and exciting… A new classic that I know I’ll return to time and again.”

Sophie Goodwin, BBC Good Food Magazine, Book of the Year

“Full of comforting recipes.”

Supergolden Bakes, Book of the Year

“The blondies recipe alone is worth the price of this incredible cookbook.”

RED, Book of the Year

“It's about the emotion of cooking, and cooking to make you feel a certain way. I think it was sensitively done and made you think and that's really really nice”

Irish Times, Jamie Oliver


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