Oats are one of Scotland's most iconic foods and their versatile qualities are once again being appreciated.
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Published by Birlinn 2015. Available from Nichola. A delightful little book with fail-safe instructions for the different cooking methods: grilling, frying, roasting and slow-cooking.
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Published by Dorling Kindersley 2014. This book covers everything you need to know about meat and poultry: how it is produced, discussions on the ethics of eating meat, what to look for when buying it, how to prepare it…
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A country by country photographic guide. Published by Dorling Kindersley 2012. Wursts, salamis, saucissons, kielbasa, merguez, chorizos, bangers, snags, black puddings, haggis and more.
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Caviar, A Global History, published by Reaction Books, 2010. Available from Nichola. Nichola's 'Caviar' is one of the four of Reaction's 'Edible' titles that won the prestigious André Simon Award in 2011.
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With Nichola Fletcher, 2010. A complete Masterclass on how to cook venison- 2 set DVD, running time approximately 4 hours, with recipes.
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Published by Dorling Kindersley, 2010. For anyone who appreciates good food, this has to be their kitchen companion – a definitive visual reference to help the cook how to choose ingredients, learn the best cooking techniques, and try out exciting new flavour pairings.
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Published by Quiller Press, 2007. Available from Nichola. This is no ordinary cookery book but the sharing of a lifetime's experience. A delicious book to read and savour, this is also an eminently practical manual for cutting, preparing and - most importantly - cooking venison to perfection.
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The greatest Gastronomic Sensations on Earth. Nichola Fletcher wrote the Poultry and Game chapter for 1001 Foods; the greatest Gastronomic Sensations on Earth. Pavilion, 2007
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Published 2004, Weidenfeld & Nicolson in association with Peter Crawley. A fascinating account of why and how we feast, eminently readable and informative. And enthusiastically reviewed …
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Charlemagne's Tablecloth - a piquant History of Feasting.
The paperback version published by Phoenix in association with Peter Crawley, 2005. Available from Nichola. A lovely little book to read on the train or the bus; fits in the hand nicely. Will keep you in dinner party conversation for years.
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Charlemagne's Tablecloth; a piquant history of feasting. US Edition, published by St Martin's Press
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Published 1995 by Emap. Nichola Fletcher wrote the large venison section of this technical manual with Alex Bowles. Now out of print.
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Published 1990 British Deer Farmers Association. A pamphlet-style collection of members' recipes collated and contributed to by Nichola Fletcher.
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Published 1987, 1992, 1996, 1999. Victor Gollancz in association with Peter Crawley. The history and cooking of game meats with sections on sauces, marinades, preparation and some excellent desserts to follow.
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Published 1993. The first full-length book dedicated to venison cookery. Now out of print , but may be found on some second-hand book sites.
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