Welcome to Lemm on Food.
More Than Yorkshire Puddings came second in the World.
After winning the prestigious Best UK Regional Cookbook in the Gourmand World Cookbooks 2023 at the final in Sweden, when the book was up against all the other Best Regionals, More Than Yorkshire Puddings. What a thrill it was to receive the news, and though I didn’t win (that honour went to Mexico), I’ll take second, thank you.
The Gourmand World Cookbook Awards is a global international competition with 136 countries participating and are considered the Oscars of cookbook publishing.
The book is now on sale in and outside the UK, and you can see a list of where to buy the book below.
About More Than Yorkshire Puddings
My book’s intriguing title comes from a sweet story of when I first went to my publisher’s Great Northern Books with the idea for a book. I felt very strongly that any time I would say in passing that I come from Yorkshire, the reply would inevitably be, “Oh, Yorkshire Puddings.!”
I so wanted to write a cookery book about Yorkshire and the wealth of food we have, not that I don’t love Yorkshire puddings, but we are more than that, I implored. They said no, and then several months later, asked me if I would write a book on – you guessed – Yorkies (as we fondly call them ).
I did, and that little book is still selling today across the world and is in its 3rd edition. So now is the time to dispel the myth, once and for all, that we do eat more than the puddings.
There are over 100 recipes, a mix of Yorkshire legacy recipes, those favourites handed down and multi-cultural recipes using fabulous Yorkshire produce inspired by my travels and the different countries I have lived and worked in.
I hope you like it.
Buy Online from
Great Northern Books, WH Smith, Waterstones, Amazon
Or at good all bookshops ❤️
More About Lemm on Food
Join my passion for food here on Lemm on Food in all its shapes and forms. I love to cook, which I have done from a young age thanks to my mum and dad; she cooked it, he grew it. My large brood of brothers and sisters have a lot to be thankful for the gifts they gave us.
My route to food didn’t begin until I worked my way through art college. After a good few years working in fashion design and teaching, I upped sticks and went on what I fondly call my ‘wilderness years’. I travelled travelling worked in different countries. Ultimately I ended up living in rural France for several years and while there I reconnected with my love of food and cooking.
If you want to know a little more, check out the About Me page or pop over to LinkedIn, where there is much more about me to keep you entertained.
Lemm on Food is very much my personal space to deposit some of my work, opinions and recipes. You can find all my latest restaurant and pub reviews as a restaurant critic with the Yorkshire Post. Most of the images on here are mine. I am still something of a beginner at food photography, but I love it, so please bear with me.
Have a poke around; if you have any questions, do not hesitate to get in touch.
Cheers,
Elaine
Hi there. This enquiry is not about your book but just to ask if you’re the same Elaine Lemm who went to St Bartholomews junior school in Armley and had a friend called Diane Cordukes (that’s me!)?
Yes Diane I am! I have tried to contact you. I hope you pick this up at some point.
Was considering purchasing the thermomix TM6. Very disappointed in their warranty, or lack of. For that price you should not have to subscribe to anything related to cooking. Not work it. Better use the 4 appliances I already have. Great review you posted. Thank you.
Hi Elaine. I couldn’t figure out how to contact you through Spruce Eats, but found you here. Your article on Spruce Eats states that “One packet (1 tablespoon) of powdered gelatin is equivalent to 4 gelatine sheets.” This doesn’t take into account that sheets come in varying strengths. As such relying on such information could cause a recipe to fail. How does one determine the correct substitution rate for any give strength of gelatine sheets?