"Ian is the most naturally gifted chef I have ever worked with."
Andrew Fairlie, Andrew Fairlie's Restaurant Gleneagles.
Chef Ian McAndrew’s career spans both traditional publishing and independent digital work. His established in-print recipe books are available to read online through CKBK, while his later eBooks, technical guides, and autobiography are published exclusively on ChefYesChef.
Ian McAndrew’s memoir, Just Call Me Chef, traces over five decades in professional kitchens, from a working class childhood in County Durham to Michelin starred success in London. With wit and honesty, he reveals the pressure, sacrifice and joy behind a life spent cooking at the very top. EBOOK EDITION
Service Pass Control is a professional Standard Operating Procedure for kitchens under pressure. It defines how authority, order flow, and pace are controlled at the pass during live service. Written for experienced chefs and operators, it formalises what good kitchens do instinctively, reducing negotiations, unnecessary remakes, and service breakdowns when volume and pressure rise.
The Mechanics of Oil is a professional guide to understanding how fats behave in real kitchens. Written for chefs, it explains structure, stability, heat, and failure through cause and effect, not rules. This is not a buying guide or nutrition manual, but a book about judgement under pressure.
The Salt Spectrum is a professional guide to understanding salt as a tool of control rather than taste. Written for chefs and serious cooks, it examines how salt affects flavour, structure, and safety, replacing folklore with clear frameworks for judgement, restraint, and deliberate decision-making in real kitchens.
Chef Ian McAndrew’s earlier published books are available to read digitally on CKBK, where they form part of a respected professional and culinary reference library.
These titles reflect Ian’s classical training and long-standing career in professional kitchens, with a strong emphasis on fish cookery, technique, and disciplined execution. Written during his years as a working chef and restaurateur, they focus on clarity, method, and repeatable results rather than trends or embellishment.
CKBK provides access to these in-print works in their original published form, allowing cooks, students, and professionals to consult them as technical references alongside other established culinary texts.
Award winning Chef Ian McAndrew shares some delicious recipes for you to try
