The book
Kitchen Table, simple things made well is our debut cookbook published by HarperCollins in 2025. In writing this book, bringing these recipes and stories together, we wanted to chart some of the history of Twelve Triangles and our kitchens. Over the last ten years in which we and our business have grown, we have worked to feedback into our community and local economy, constantly searching for new producers to work with and learning from the knowledge they bring in their respective fields.The chapters are split into categories, each celebrating an ingredient and the person or people behind it. Chapters include Bread, Milk & Cream, Olive Oil, Chocolate, Nuts, Salt & Vinegar, Fruit, Butter, Spices, Herbs & Coffee. Within these chapters you can find some of the classic recipes and processes from Twelve Triangles like our kimchi, granola, ricotta, cultured cream & butter where we guide you through the basics of fermentation. What we have also included are dishes we love to make at home or have cooked for pop ups and parties over the years. Whey brined roast chicken, tiramisu, burnt honey custard and a glorious beef pie alongside some seasonal salads and simple suppers.
We will be sharing some of our favourite recipes, which showcase these beautiful ingredients, hopefully sometimes in ways that you may not always have thought of like using cocoa powder in a spice rub for roasted vegetables and using ground nuts to thicken sauces as well as plenty of suggestions to minimise waste and make the most of your ingredients. One of our favourites is our hazelnut and sourdough frangipane tart made using leftover breadcrumbs.
Each chapter contains both sweet and savoury recipes as well as some of our best loved dough recipes like challah and focaccia. All the dough recipes in the book use a tiny amount of active dried yeast so you can follow the same principles of slow fermentation we do in the bakery without the need to maintain a sourdough starter.
We hope that in explaining the recipes and how we work, we will give you the confidence to understand what you are cooking and baking. You can then make adjustments to fit them to your life, schedule and tastes. Simple things made well will always come back to buying the best possible ingredients you can get your hands on, then, with a little time and care, creating food that isn’t showy, but tastes incredible.
“Whether home cook or chef, you’ll love it”
“This is a truly classy cookery book, which will be the envy of cookery writers everywhere. You’ll open a page and want to make it straight away. It serves inspires meals for standard weekdays or dinner parties alike. And the meals are delicious! Definitely one for fans of Anna Jones’s books. A brilliant book with glorious recipes. All the yums.”
“Delicious recipes Proper Food and secrets of their kitchen shared
A book that you will use”
“The olive oil cake with chocolate ganache from Twelve Triangles makes me emotional every time I eat it because it’s so beautiful. This book is worth buying for that recipe alone!”
Jessica Elliot Dennison, owner of Elliott’s Cafe in Edinburgh and author ofMidweek Recipes