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The Plagiarist in the Kitchen

By Jonathan Meades

The first and only cookbook by ‘the best amateur chef in the world’

Food & drink
160% funded
737 supporters

Publication date: April 2017

book cover
You made The Plagiarist in the Kitchen a reality. It's available in all good book stores now.
68 pledges


E-book edition.
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$25  + shipping
579 pledges


1st edition hardback
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Sold out!

$60  + shipping
15 pledges

Cook with a friend

2 copies of the 1st edition hardback (shipped together) and the ebook edition
$75  + shipping
67 pledges


Signed 1st edition hardback and the ebook edition
$150  + shipping
10 pledges

Recipe Cards

Signed 1st edition hardback, ebook edition, and your name in the back of the book plus a set of 6 exclusive Meades recipe cards (10 of each) to spice up your written communication.
$375  + shipping
16 pledges

Meades Blowout

Everything up to recipe cards plus a ticket to a lunch at central London restaurant with a menu devised and cooked by Jonathan himself

Frequently Asked Questions

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Still have a question? Visit our Help Centre to find out more.

Jonathan Meades is the best amateur chef in the world - MARCO PIERRE WHITE

The Plagiarist In The Kitchen is a recipe book which is also a paean to the avoidance of culinary originality (should such a thing exist), to recipe theft, to hijacking techniques and methods, to the notion that in the kitchen there is nothing new and nor can there be anything new. Anyone who claims to have 'invented' a dish is dishonest or delusional or foaming. The very title is lifted, without permission and with the gracelessness that infects Cooking World, from Julian Barnes's The Pedant In The Kitchen (plenty more to rip off there).

Cookbooks feed off cookbooks. Their authors make botched attempts to disguise the sources of their offering. But those familiar with more than half a dozen such books are acquainted with the sensation that I've read that before in - where? The successful plagiarist, as both Michel de Montaigne and T S Eliot noted, covers his tracks.

This book exhibits an absolute candour about the provenance of its content. If I know where a recipe comes from I own up to it. However, I don't copy. I steal. Then I make it my own, which is not to say that I improve it... This might be reckoned as criminally coarse as hacking down an exquisite work of, say, Alfred Gilbert and melting it for scrap. So be it. On the other hand when a recipe has in my opinion improved by tweaking or the exclusion of certain ingredients I shall point this out with the falsest modesty known to man.

The book is, further, a deflected meditation on infections of varying gravity: 'influence', 'inspiration', 'homage', 'channeling' and so on. It proposes that cooking is at best a craft and that craft must always be the same whilst art must always be different - an unoriginal dictum by the way; it is, of course, Gore Vidal's.

What do I get if I pledge?

A cookbook – or perhaps an anti-cookbook – containing 125 recipes, the fruits of a lifetime spent thinking and writing about food.

It will feature strong typography, but no photographs, no step-by-step illustrations, no delicate line drawings, and no faux antique woodcuts.


Quick select rewards

$25  + shipping
579 pledges


1st edition hardback
Buy now
68 pledges


E-book edition.
Buy now
  • Jonathan Meades avatar

    Jonathan Meades

    Jonathan Meades is the author of Filthy English, Peter Knows What Dick Likes, The Fowler Family Business, Museum Without Walls and Pompey. These last two were funded and published by Unbound, as was his boxette of postcards, Pidgin Snaps. In 2014, he published the first volume of his autobiography, An Encyclopedia of Myself. His many films for the BBC include Abroad in Britain, Meades Eats, Meades on France and, most recently, The Joy of Essex and Bunkers, Brutalism and Bloodymindedness Concrete Poetry. In 2015 he is releasing his first vinyl album, Pedigree Mongrel, a collaboration with Mordant Music featuring specially-recorded readings from his books.

    He also knows about food. For 15 years he was the food critic of The Times: he put his mouth where our money was. And he knows the truth about the British gastronomic revolution: he's tried everything once. He knows the human cost of spending three weeks in the Fens or a month in Worcester. He's been served raw bacon on the Isle of Wight and was told he was a fussy eater to have complained. He has eaten at Gannets in Aberystwyth and lived to tell the tale. Despite this gastromatyrdom, he still likes to cook.

    The Plagiarist in the Kitchen is his first cookbook.

    'Meades has been compared, favourably, to Rabelais and, flatteringly, to Swift. The truth is that he outstrips both in the gaudiness of his imagination.'

    'Whatever he is doing and however he is doing it, he will make you think.’
    LUCY MANGAN, Guardian

    ‘A human Enigma machine...Jonathan Meades is the Jonathan Meades of our generation.’

    Sceptical, forthright, unbiddable and seriously droll.'

    Meades is brainy, scabrous, mischievous and a bugger to pigeonhole: a fizzing anomaly in today's landscape of banality-spouting identikit presenters.'
    TIM TEEMAN, The Times

    The scope of his ideas, the force of his arguments, the sheer vitality of his sentences: these things come at you like negative ions after a storm, with the result that you soon start to feel an awful lot better –envious but revitalised, too.'
    RACHEL COOKE, New Statesman

  • Poulet a l'Oignon / Chicken and onions

    This comes from my friend Jean-Pierre Xiradakis who serves it at La Tupina in Bordeaux, a restaurant that has been rightly hymned as 'paleolithic'. It is possibly the best restaurant in the world, certainly my favourite...Xiradakis got this dish from the writer and journalist Yves Harté who in turn got it from his mother who...

    The recipe he gives in La Cuisine de La Tupina proposes that for four people a chicken should be cut into eight pieces. I prefer to use four legs since they will all cook at the same rate. I also double the quantity of onions that he prescribes (think of soup the next day).

    2 kg sweet onions

    4 chicken legs

    1 glass of chicken stock

    1 glass of white wine (optional)

    a few scraps of raw ham (optional)

    Slice the onions thinly. If your processor has the right kit use it. Whatever you do don't turn them to mush. Do NOT sweat them. Trust me.

    Brown the chicken legs in duck fat or olive oil.

    Put half the sliced onions in a high sided pan with a lid.

    Add the chicken legs ( and ham scraps).

    Put in the rest of the onions so that the legs are buried.

    Pour in stock (and wine).

    Cook at mk 4 for an hour.

    As Xiradakis says you will have scented the whole house.

    Guinea fowl legs with branch celery is a spin-off worth investigating. Again, slice the celery thinly but don't blanch it. Do brown the legs.

    Pasta e Ceci / Pasta and Chickpeas

    This one fell off the back of Alastair Little. It also derives from the version served at Mimi alla Ferrovia in Naples. There is a further correspondence, with the Cypriot houmous soup prepared long ago by the Koritsas family at their delightful café opposite Camden Town underground station

    500 gr chickpeas

    500 gr pasta (rombi or pappardelle)

    Olive oil

    4 sticks celery

    6 cloves garlic

    1 hambone

    Soak chickpeas overnight. Cook them for a three or more hours with the hambone at a low temperature, just simmering. Sweat celery and garlic. When they're soft add nearly all the cooked chickpeas. Put the lot through the processor. Use chickpea water and oil to get a soupy consistency. Cook the pasta, add to the soup. Decorate with the remaining chickpeas - or don't bother.

  • 18th August 2015 Pommes Boulangères

    There's absolutely no point in doing this unless you have a good stock. That means not using a stock cube. No point equally if you have potatoes that are floury and will fall apart.

    Stock - chicken / beef / duck / pheasant

    Firm potatoes



    Slice onions and garlic.

    Cook slowly for 30-40 minutes. Do not let them colour.

    Oil a gratin dish.

    Slice potatoes…

    11th August 2015 Own an original Meades

    As well as writing books, making films about places  and stealing other peoples' recipes, Jonathan Meades also makes art. 

    In January  2016 he will be mounting a one man show at the Londonewcastle Space in Redchurch Street, Shoreditch. The show will comprise works on paper and canvas. They will vary in size from A3 to 3 metres by 2 metres.


    He comments:

    This stuff is a continuation - and, evidently…

    5th August 2015 Frico

    This is a dish that appears not to have travelled far beyond Friuli and even there it's hardly commonplace. There are numerous ways of making it. Indeed the name is also attached to a dish of scalloped potatoes which bears no ressemblence to the excellent version served at the Hotel Franz in Gradisca d'Isonzo 40km north of Trieste. The balance of cheese and potato is crucial. The ordained cheese is…

    20th July 2015 FLYER

    17th July 2015 Parmentier

    Shepherd's pie is an accredited health hazard in canteens, schools, hospitals.

    Hachis parmentier is very different.

    Still, here is the one shepherd's pie recipe that is worth essaying. It was my father's. His genes and voice apart I have not nicked much from him so am unabashed about this theft.

    Leftover lamb leg or shoulder

    1kg onions




    6th July 2015 Gigot de la Clinique

    The best known recipe in the Alice B Toklas Cook Book is for hashish fudge. She got the recipe from Brion Gysin who had got it in Tangier where it would have been known as mahjoun. It is of Berber origin. The problem with it is the problem of cannabis in any form - it turns the most delightful people into dull obsessives or insensate, giggling bores or borderline psychotics. Protracted exposure to…

    11th June 2015 Elephant gratin

    "Copy anyone but never copy yourself." Picasso did not of course heed his own advice. Self-plagiarism is probably the most common form of plagiarism. The perpetrator fails to notice - for this or that tic has become a habit, an unacknowledged signature. Equally likely he hopes the world won't notice it. After all, it's just about not straying from one's familiar territory.. .Maybe comfort zones should…

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  • David Camier-Wright
    David Camier-Wright asked:

    Hi Jonathan Is it your intention to be present at the lunch of your own devising and manufacture? It's not that I would like your company, heaven forbid, but it would be reassuring to have you in front of us as poison taster in chief. Many thanks... David

    Unbound replied:

    Hi David, Thanks for getting in touch. Jonathan will indeed be present at the lunch, both as head chef and poison taster in chief. He might even tell a few stories, you never know. If there is anything else I can help you with please don't hesitate to get in touch via Best wishes, Caitlin - Community Coordinator

    Neil Stanley
    Neil Stanley asked:

    Hi Jonathan What happens if I pledges for the 'Meades blowout' but once the date of it is fixed I find that I am unable to make that date? Many Thanks Neil

    Unbound replied:

    Hi Neil, Thanks for getting in touch. We try to make sure that the lunch is on a day that suits the most guests and aim to give at least 6 weeks notice before the event. If you can't make it you are welcome to offer your place to a loved one or you can contact us via to discuss a partial refund. If there is anything else we can help with please don't hesitate to get in touch via Best wishes, Caitlin - Community Coordinator

    James Millar
    James Millar asked:

    Hi Caitlin Whilst Nick Hornby may harbour no desire to dine with Mr Meades, I positively would. Therefore, should any spaces at the "Meades blowout" become available I would happily step in. Kind regards JM

    Unbound replied:

    Hi James, Thanks for getting in touch. Of course, if any more spaces become available you'll be the first to know. Best wishes, Caitlin - Community & Events Manager

    Yin Li
    Yin Li asked:

    Hello - please could you confirm when the hardback books will be shipped to backers please? Thank you.

    Unbound replied:

    Hi Yin, Thanks for getting in touch. We're aiming for a publication date in late Autumn 2016. Best wishes, Unbound Support

    Flick Hudson
    Flick Hudson asked:

    Any news on when this book is to be published? I'm awfully hungry... Kind Regards Flick Hudson

    Unbound replied:

    Hi Flick, Thanks for getting in touch. We're aiming for a publication date in late Autumn 2016. Best wishes, Unbound Support

    Flick Hudson
    Flick Hudson asked:

    Is it 'late autumn' yet? Kind regards Flick Hudson

    Unbound replied:

    Hi Flick, Thanks for getting in touch. There was a slight delay with the book, and we sent an update about this in November, but I'm happy to say it's now in the final stages of production and we're planning to send it to the printer early in the new year. Please keep an eye out for a confirmation email which will be sent a couple of weeks before we're due to have books. Best wishes, Caitlin - Community Manager

    Lindsay Timms
    Lindsay Timms asked:

    Hi, Is there any update on when the hardback books will be sent out to backers please? Thank you

    Unbound replied:

    Hi Lindsay Thanks for getting in touch. The books are due in our warehouse very soon. Please look out for an email asking you to check your delivery address. Best wishes, Caitlin - Community Manager

    martin goddard
    martin goddard asked:

    Any news on when the Meades book might materialise? X

    Unbound replied:

    Hi Martin, Thanks for getting in touch. The books are due in our warehouse very soon. Please look out for an email asking you to check your delivery address. Best wishes, Caitlin - Community Manager

    Paul Radford
    Paul Radford asked:

    I'm getting awfully hungry. Any chance Jonathan could send us some snacks to get us going?

    Unbound replied:

    Hi Paul, Thanks for getting in touch. The books are being dispatched this week, so the wait is very nearly over! Best wishes, Caitlin - Community Manager

    Richard Burgess
    Richard Burgess asked:

    Hi there I've received my book-thank you-is there any estimate as to a date for the lunch as yet? Best, Richard

    Unbound replied:

    Hi Richard, Thanks for getting in touch. We're sorting out the details, but it's looking more and more like the lunch will be on 16th June. We'll send a save the date as soon as we've got this booked in. I hope this is OK. Best wishes, Caitlin