Review from Lois Ellett Pawson - Brighton UK

This is a really splendid book and the recipes tried so far have been great. The recipes are straightforward to follow, with interesting and well-judged flavour combinations turning out restaurant quality food that's hearty and deeply delicious. I prefer books by cooks instead of TV chefs generally - the latter don't often create anything I would want to cook and I feel let down by some books where there is style above substance.

Richard Corrigan's book is quite different - this is the stylish fare of oyster bars and gentlemans clubs - but with an Irish twist and some unexpected pairings of flavours, seemingly simple but sooo clever. As an amateur cook & slow cooking fan - the book has inspired me to try new ingredients and techniques - which is proving a fun exploration - trying new cuts of meat, varieties of fish etc.

We especially enjoyed the pork chops with apricot sage & honey, the oyster stout rarebit, colcannon soup and the awesome heritage apple pudding. I notice from his restaurant website that recipes in the book appear on the menu - I look forward to visiting his restaurant soon to compare my attempts with the real thing.

The official book from Channel 4's new daily show with Richard Corrigan and Gizzi Erskine. Whether you're a complete beginner or a versed home cook keen to advance your skills, Cookery School is a learn-to-cook book for all levels Containing every recipe from every episode, the book is made up of five chapters: starters, fish, meat, mains and puddings, with each chapter divided into basic, intermediate and advanced sections. Use the book to cook along with the students, Richard Corrigan and Gizzi Erskine on the show.

The book includes step-by-step photographs to teach the main techniques you'll need to master the dishes - from chopping and clarifying to filleting a fish, jointing a chicken to making a crème anglaise.

The dishes are aspirational yet achievable, from griddled leeks with a honey and mustard dressing, to clam chowder with mini garlic bread loaves. Once you've got these recipes and skills under your belt you'll go back to them again and again, from everyday cooking to catering for special occasions.

Alongside Richard Corrigan's delicious dishes, the book also features Gizzi Erskine's Cookery School notes on fish, beef, bread, cheese, marinades, herbs and more.