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Tim Anderson

@cheftimanderson

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Food writer. Latest releases: Japanese Curry 🍛 JapanEasy Kitchen 🍙 @pitmagazineuk 🍔 Hokkaido 🍜 Links below ⬇️

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One thing I really love is writing that makes me see something I thought I knew in a different way. This issue of @pitmagazineuk does exactly that.A few months ago @thisplacetastesdelicious proposed that we should approach @foodstories, @hcatford, and @robertbillingto to see if they’d be up for an issue of Pit all about the USA, and to our surprise and delight they said yes! Anna and I took on guest editing duties, and (very long story short) here it is: Pit no. 16: AMERICA. 🇺🇸 We all know America, and we all have an opinion about it. But I promise you there will be things in this issue that are completely new and enlightening to you – there certainly were for me. A rare look at the food served in drug testing facilities by @quarter.pill. The strange connection between Graham crackers, masturbation, and American nationalism by @chloerosecrabtree. Stories of the Salvadoran community in Washington DC, told via pupuserias by @benwupton. A beautifully evocative picture of Little Saigon painted by @loveleluu. Recipes by @kenjcooks and @tomzahir. So much really great stuff. I’m not really sure what to think of the country where I grew up these days. Most of the time I just think the US as I knew it is dead, and now it’s time to grieve. And while this issue could certainly act as a fine eulogy, it really gave me pause – it made me think America might not be down for the count just yet. There are so many stories of resilience, community, ingenuity, cross-cultural connections and progressive change behind so many American foods… honestly, it’s given me a lttle bit of hope. It has been a privilege to work on these articles, and I hope you all enjoy reading them.The issue is out on October 10th. Link in bio to pre-order. Thank you!PS: I intend to start posting regularly on Substack again, starting with some sneak previews from this issue. Over the last three months paid subscriptions have generated £124.62, which will be donated to @bradybuzz (United Against Gun Violence). Thank you to everyone who has contributed! by @cheftimanderson

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10 months ago

Something different today! #odyssey #mattdamon #ajinomoto #lysine #agribusiness @meemalee @pitmagazineuk by @cheftimanderson

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Good stuff lately, featuring @macarons_and_more @josepizarrorestaurants @laura.n.anderson @cardabelle_london @catherinekurtzart @marksandspencerfood and Felix and his pasta and Aadil and his outstanding tandoori chicken and IG keeps deleting my captions so you’ll have to use your imagination for most of this but the key takeaways are: Pizarro is great with kids (plastic cups!) and allergies, the M&S fake Kit Kats are better than real Kit Kats, Feast was a gorgeous read, and this homemade tofu actually made a really good ramen topping because it’s firm yet porous and has a high fat content! I’m not usually a fan of random slabs of plain tofu on ramen but it worked 👌 by @cheftimanderson

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WHO ARE WE WRITING FOR??Food writing is about more than recipes - it’s about memory, identity, belonging, and the way a single dish can hold an entire world. Two of the most exciting voices in contemporary food writing come together to discuss the relationship between author and reader, and the responsibilities, challenges and pleasures of writing about food and culture - your own, or someone else’s.MiMi Aye, whose cookbook MANDALAY brought Burmese cuisine to a UK audience, joins Tim Anderson, author of several books on Japanese food including his latest, JAPAN EASY KITCHEN, in a conversation moderated by the brilliant food writer Nic Miller. #Food #culture #identity #books #festival by @cheftimanderson

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This week’s cookbook makes me very very hungry for frosted snickerdoodle bars and also makes me wonder: can I even call myself a Midwesterner? Or am I just a provincial Wisconsinite? Then again who cares, you can enjoy these cakes and cookies and whatnot no matter where you’re from. We can ALL be Midwesterners!!! Thanks for writing such a wonderful, well-researched book @shaunasever! #cookbook #cookbooks #cookbookclub #cookbookreview #midwest by @cheftimanderson

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Sometimes happiness is having six different iced teas to choose from in the fridge.🇮🇳 @lalaniandco Supermuscatel Darjeeling 2nd flush 2022🇬🇧 @fortnums Piccadilly Brew 2024🇯🇵 mugicha that comes in these funny tubular teabags designed to fit into a used PET bottle🇨🇳 @nongfuspring_official white tea with tangerine peel (this stuff is SO good. In fact all of the Nongfu Spring East Leaf range is excellent, so pick em up if you see em!)🇯🇵 very basic ryokucha and genmaicha because I am missing Japanese vending machines alwaysNot pictured: iced coffee of no particular provenance, also an important summertime fridge staple. by @cheftimanderson

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This week’s cookbook recommendation is 🇲🇹 MALTA 🇲🇹 by @simonbajada. Gorgeous food, gorgeous place, gorgeous book. You can order @kinnie_malta from @finewinesellers and you can read about why it’s the world’s best soft drink on @pelliclemag! by @cheftimanderson

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15 days ago

Hello everyone I made this cherry pie with buttermilk chocolate ganache and crème fraiche chantilly. Is it fair to say that if you can’t hold your pie up like this without it falling apart or flumping over then your pie game is not up to scratch? I can’t really judge, I’m not a pie pro, but I think that might be true. I usually apply a thin layer of chocolate or butter or a mix of both to my pie crusts to make a watertight barrier that helps delay moisture absorption from the filling and keep the crust from going soft too quickly. In this case I just used a thicker layer of ganache because I had excess buttermilk and chocolate that needed using up!Anyhoo my news for today is that I have paused paid subscriptions on Substack because I just haven’t had the time or inclination to keep it up this year, like, at all. Call it Substack vs. substance. Basically, I’m feeling like: why bother with a platform that ultimately just feels like I’m just generating more noise in an already too-noisy arena when I could be/should be/already am working on something literally, physically substantial, which is far more gratifying even if it doesn’t find much of an audience. And that’s not to say there isn’t great stuff on Substack! In fact there is actually TOO MUCH great stuff (like @altmattalt’s latest post on the new and improved ‘Cool Japan’ – check it out!) and that’s the whole problem. I don’t even open probably 90% of the newsletters I subscribe to and that sucks because these are writers I really like and admire! There’s just not enough time!!!So yeah thank you to everyone who has subscribed! Every cent has gone to charity and my last donation (for the time being) went to @coromoto2020_ for Venezuelan earthquake relief, and btw the great @elpolloteldn is accepting donations in person so that is also an option if you want to help (and you can pick up some stellar fried chicken at the same time).I also made Wisconsin brats 🇺🇸 and Maltese sausages 🇲🇹 and I used this very very expired (2023 😬) @eatenaliveldn jerk marinade to make belly ribs and they turned out awesome and my miki is tasting great! Ok have a good week everyone, stay cool! 😎 by @cheftimanderson

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19 days ago

Trying something new! They’re called reels! What an age we live in! 🌺#cookbooks #bookreview #books #liloandstitch #hawaiianfood by @cheftimanderson

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NEW CLASS: Shoyu Ramen Masterclass with @cheftimanderson Class date: Friday 4th September 2026Time: 6pm to 9pmVenue: School of Wok, Covent GardenJoin Chef Tim Anderson, award-winning chef and author, for an immersive masterclass exploring the art of authentic Japanese ramen. Drawing on the techniques and recipes from his acclaimed ramen expertise, Tim will guide you through creating a double soup ginger shoyu ramen, inspired by the famous bowls of Asahikawa in Hokkaido.In this hands-on experience, you'll discover that great ramen is much more than just noodles and broth. Tim will break down the five essential elements that come together to create a truly exceptional bowl, sharing the techniques, tips and knowledge that you can recreate at home.Book your place via School of Wok's website today! Photo credit: Laura Edwards#Ramen #Guestchef #Schoolofwok by @cheftimanderson

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23 days ago

Hello everyone I am going to switch off Instagram this week because it is annoying me again, but two things before I go! One: AI suuuuucks! At least for research or even basic queries it does. Don’t even look at it! I could give countless examples of why but here is one from today: Gemini flat-out denies the existence of an Okinawan restaurant that once existed London (thanks for the tip @mizorefolkestone). It took me less than a minute to find it after googling it in Japanese. (It was called Yanbaru, for anyone curious!) The definitiveness with which this answer is presented is just so insanely annoying. So yeah. Don’t trust this shit. Do your own research!Two: It’s hot! And getting hotter! You should cook with the microwave as much as you can because it generates so little heat in your kitchen! Did you know I wrote a whole little book about this? And that it was designed by @evi_o.studio and shot by @samaharris who are both amazing? And that it contains all of these delicious summery dishes (and more!) which I have strategically cropped so you can see what they are but not actually read the recipes? Mwahaha I guess you’ll just have to buy it! It is called Microwave Meals and you can order it from wherever you usually like to order books! I myself plan to use it a lot this week! Ok see y’all later, I hope you keep cool 🧊 and avoid misinformation in the coming days ! by @cheftimanderson

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