Supper Club: recipes and notes from the underground restaurant (Harper Collins 2011)

‘This could be the book that makes me throw Nigella’s How to Eat out of my desert island haversack…a pure joy to read as well as being a thing of beauty’ – Marie-Claire Digby, The Irish Times

‘Here’s that rare and beautiful thing, a cookery book that you might conceivably want to read…enormously enjoyable, full of joy and life and passion for food and the sort of can-do attitude that makes you wonder whether you could do something like this yourself’ – The Daily Mail

‘Supper Club is oozing with Rodgers’ dishes, advice on setting up your own nights and tales of running the Underground Restaurant at her home in north-west London’ – Metro

“One of the prime movers behind the rise of the British supper club (a restaurant held in the cook’s own home), Kerstin Rodgers has an instinctive knack for making food that people really want to eat.” – Tesco Real Food

‘Supper Club by Kerstin Rodgers sheds light onto the world of underground restaurants and includes recipes from her dining clubs’ – Food & Travel

‘Author and owner of London’s famous Underground Restaurant, Kerstin Rodgers is well-known in the capital for her extraordinary dining events and creative food. Now you can recreate it for yourself with Kerstin’s down-to-earth advice and show-stopping recipes’ – Flavour

‘(Kerstin Rodgers’) book includes recipes, tips on how to run your own supper club, plus details of supper clubs around the world’ – Eat In

‘Kerstin’s recipes are an eclectic mix, taking in the homely…the quirky…and the exotic’ – Fork

MsMarmitelover's Secret Tea Party (Square Peg 2014).

"The ultimate afternoon tea recipes" (Metro)

"Kerstin brings her considerable expertise to the jolliest of occasions, teatime. You’ll be inviting people over just to legitimize the baking you’ll be unable to stop doing" (Lisa Markwell Independent On Sunday)

"Written, styled and photographed by Kerstin, and accompanied with delightful illustrations by her mother, the book is packed with her warm and exuberant personality enticing you to host your own secret tea parties this year!" (

V is for Vegan: The ultimate vegan cookbook packed full of amazing recipes (Quadrille 2015)

V is for Vegan by Kerstin Rodgers (Quadrille) with genius ramen hacks, 13 excellent things on toast, fritters and fries, pizzettes and uthappams (“a large, shallow sub-continental crumpet”) and some of the finest food photography out there. (Guardian)

Amazon reviews for V is for Vegan:

"Colourful and modern. she really has pulled out all the stops and done an amazing book. not vegan but now can't wait to try these unusual recipes."

"...This is where I trust Rodgers. Having attended her supper clubs, I know that she can bring out intensely savoury flavours without using meat and that her menus always include an abundance of fresh ingredients. Who better to broaden my horizons and introduce me to really tasty food that contains no meat or fish – and no cheese or eggs either?"

Get started in food writing: Teach Yourself (Hodder Staughton 2015. )

Are you thinking of starting a food blog, or have you always wanted to promote and distribute your own recipes? Would you like to be the next Nigel Slater or Jay Rayner? This is an engaging, enlightening and utterly indispensable guide to how to write about food. From sharing family recipes to starting a supper club, promoting the latest gastronomical trend or advertising your amazing diet tips, this book gives friendly, clear and readable guidance from one of the UK's most popular bloggers. It includes tips on great food photography and strategies for building your brand and securing TV appearances or regular press commissions.

"Full of blunt, good advice" Sheila Dillon, BBC Radio 4's The Food Programme

Amazon reviews for Get Started in Food Writing:

The food writing scene is… as slippery as rice noodles. That’s the underlying message I take away from Rodgers’ Get Starting in Food Writing. Social media platforms fall in and out of favour, technology evolves and competitors abound. Food writers without a trust fund or partner to bring home the pancetta will struggle. The coffee table cookbooks of the future will contain no chat, just recipes and lavish photos to appeal to a global market; food blogs will become, if they haven’t already, an extension of the PR industry.
That said, as a food-writing coach and mentor, I greatly welcome the arrival of this generous, thought-provoking and up-to-date guide. It explains blogs and has great tips and writing exercises. It’s thorough, forthright, informative and funny: (Food writers would) ‘rather eat than have sex’. You feel that Rodgers genuinely attempts to get to grips with the complex times we’re living through: ‘Blogging started off as a stepping stone to a food writing career but is also one of the reasons why a paid food writing career is increasingly difficult to achieve.’
Looking forward to the updated version in a couple of years when everything will have changed again. For now, I recommend it to my students.
Sally-Jayne Wright, food journalist and food writing coach – @SJWrightonfood

A practical and yet very entertaining book that covers all aspects of food writing; this book is a "Le Must Have" for all aspiring bloggers, food writers and food journalists. Written in a very distinctive style, the book advises but never chides, and offers invaluable help for those who want to make a career in the food writing industry. Chapters cover types of food writing, blogging about food, promoting your work via social media, how to get a book deal and many more helpful chapters on earning money via food writing, appearing on TV and radio and how to take great photographs of food. There are some practical exercises throughout the book to get you started on your food writing career as well as interviews with key people in the industry. A valuable book for all who want to write about food, the book is aimed at all levels and is up to date too.

Format:Paperback|Verified Purchase
There are very few good books about food writing and even fewer with an emphasis on the UK. This book fills this gap in so many ways. Well-researched and thorough it covers a wide range of topics around getting into food writing both online and offline from blogging about food, social media, print media and getting a book deal. The format is very easy to read and follows the 'Teach yourself' format of highlighting key ideas and exercises. As a food blogger and writer for a few publications I was familiar with a lot of the information already, however there is more than enough additional advice to make this a worthwhile purchase. Firstly it's bang up to date and gives a very realistic view (based on fact) of the future of food writing and how to approach this; Kerstin's writing style is a joy and she brings her own slightly anarchic angle to many of the topics - however, this doesn't mean her advice is any the less professional and her own life experiences show how much talent, dedication and hard work is required. The real life examples of other food writers and bloggers , where they are often quoted verbatim, is from a diverse range of authors and backgrounds and is very specific. This is tremendously useful (unlike the vague motivational advice given in many online guides).
There is a page about words and phrases that should never be used which I would like to copy and circulate very widely!!
I can't think of anyone better qualified to write this book as Kerstin who has hands-on experience in all topics covered in the book, from appearing on radio and TV, to high end food photography and publishing three other books. It's a practical, credible, useful and really entertaining resource.