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Andrew James Cookbook Stand

The Ideal Accessory for a Busy Kitchen
SKU: AJ001409
  • £11.24
  • (FREE UK Delivery)
  • RRP £12.49
+ In Stock Now | Usually dispatched within 24 hours

  • Made from Hard-Wearing 100% Bamboo Wood 
  • Natural, Sustainable, & Eco-Friendly 
  • Ideal for Holding Recipe Books, iPads, and Smartphones 
  • Folds Flat for Easy Storage
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The Andrew James Adjustable Bamboo Cookbook Stand is an attractive yet functional accessory. Made from 100% bamboo wood, this handy cookbook holder is natural, sustainable, and very eco-friendly while being hard-wearing and perfect for hands-free reading in a busy kitchen.

How Can I Adjust the Stand?

Tough enough to withstand daily use, your recipe book holder easily supports book and magazine pages while looking smart in any kitchen. The stand easily adjusts to 3 different reading positions, easily accommodating sizeable cookbooks while also being ideal for holding tablets and iPads when watching cooking videos. You can use the metal stand at the back of the cookbook holder to adjust your reading/viewing angle.

You can keep your tech out of the way of splashes and dust while the vented back of the stand keeps your electrics ventilated. There is also a convenient hole to feed any cables through. The adjustable page holders can be adjusted to the size and thickness of your recipe book, allowing hands-free reading when cooking.

The stand itself is 34cm x 24cm, and when folded down it has a height of less than 2cm so it will easily slip into a drawer, cupboard, or even onto your bookshelf until the next time it is needed.

Product Details
Product Dimensions34 x 24 x 1.8 cm (Folded Flat)
Product Weight1.12kg
Package Dimensions35.5 x 25.5 x 3.5 cm
Boxed Product Weight1.35kg
Primary MaterialBamboo Wood
Box ContainsBamboo Cookbook Stand, Manual
Additional information3 Adjustable Reading Positions
Product FAQs
Is the Stand Adjustable?

You can use the metal stand at the back of the cookbook holder to adjust your reading/viewing angle. 

Any Other Features?

Adjustable holders at the front of the stand keep your book open at the right page and can be easily moved down and back up again when you want to turn over. Folds flatter than 2cm so it can easily slip into a drawer, cupboard, or even onto your bookshelf alongside your recipe books until the next time you get cooking.

Chilli Con Carne*


  • 1 Large Onion
  • 1 Red Pepper
  • 2 Garlic Cloves
  • 1 Tbsp. Oil
  • 1 Heaped Tsp. Hot Chilli Powder (or 1 Level Tbsp. if You Only Have Mild)
  • 1 Tsp. Paprika
  • 1 Tsp. Ground Cumin
  • 500g Lean Minced Beef
  • 1 Beef Stock Cube
  • 400g Can of Chopped Tomatoes
  • ½ Tsp. Dried Marjoram
  • 1 Tsp. Sugar
  • 2 Tbsp. Tomato Puree
  • 410g Can of Red Kidney Beans
  • Plain Boiled Long Grain Rice (to Serve)
  • Soured Cream (to Serve)


  1. Chop the onion and 1 red pepper. Peel and finely chop 2 garlic cloves.
  2. Put your pan on the hob over a medium heat. Add 1 tbsp of oil and leave it for 1 to 2 minutes until hot.
  3. Add the onion and cook, stirring fairly frequently, for about 5 minutes or until the onion is soft.
  4. Add the garlic, red pepper, 1 heaped tsp of hot chilli powder, 1 tsp paprika, and 1 tsp ground cumin. Stir and leave to cook for another 5 minutes.
  5. Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula.
  6. Keep stirring and prodding for at least 5 minutes until all the mince is thoroughly cooked. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  7. For the sauce, crumble 1 beef stock cube into 300ml hot water. Pour in the pan with the mince mixture.
  8. Add a 400g can of chopped tomatoes and tip in ½ tsp dried marjoram, 1 tsp of sugar, and add a good shake of salt and pepper. Add about 2 tbsp of tomato puree and stir the sauce well.
  9. Simmer, bring the whole pan to the boil, stir, and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  10. Drain and raise a 410g can of red kidney beans in a sieve and stir. Bring to the boil again.
  11. Then turn off the heat and leave your chilli to stand for 10 minutes.
  12. Serve with soured cream and plain boiled long grain rice.

Chicken Biryani*


  • 300g Basmati Rice
  • 25g Butter
  • 1 Large Onion (Finely Sliced)
  • 1 Bay Leaf
  • 3 Cardamom Pods
  • Small Cinnamon Stick
  • 1 Tsp. Tumeric
  • 4 Skinless Chicken Breasts (Cut into Large Chunks)
  • 4 Tbsp. Curry Paste
  • 85g Raisins
  • 850ml Chicken Stock
  • 30g Coriander (½ Chopped, ½ Leaves Picked)
  • 2 Tbsp. Toasted, Flaked Almonds (to Serve)


  1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
  2. Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods, and 1 small cinnamon stick for 10 minutes.
  3. Sprinkle in 1 tsp. Of tumeric then add 4 chicken breasts, cut into large chunks, and 4 tbsp. Of curry paste.
  4. Stir the rice into the pan with 85g of raisins, then pour over 850ml chicken stock.
  5. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 minutes.
  6. Turn off the heat and leave for 10 minutes. Stir well, mixing through 15g chopped coriander.
  7. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp of toasted almonds.

Chocolate Cake*

Cake Ingredients:

  • 200g Dark Chocolate (about 60% Cocoa Solids) (Chopped)
  • 200g Butter (Cubed)
  • 1 Tbsp. Instant Coffee Granules
  • 85g Self-Raising Flour
  • 85g Plain Flour
  • ¼ Tsp. Bicarbonate of Soda
  • 200g Light Muscovado Sugar
  • 200g Golden Caster Sugar
  • 25g Cocoa Powder
  • 3 Medium Eggs
  • 75ml Buttermilk
  • 50g Grated Chocolate or 100g Curls (to Decorate)

Ganache Ingredients:

  • 200g Dark Chocolate (about 60% Cocoa Solids) (Chopped)
  • 300ml Double Cream
  • 2 Tbsp. Golden Caster Sugar


  1. Heat the oven to 160℃. Butter and line a 20cm round cake tin (7.5cm deep).
  2. Put 200g chopped dark chocolate in a medium pan with 200g butter.
  3. Mix 1 tbsp. Of instant coffee granules into 125ml of cold water and pour into the pan.
  4. Warm through over a low heat just until everything is melted - don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
  5. Mix 85g self-raising flour, 85g plain flour, ¼ tsp of bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar, and 25g cocoa powder, and squash out any lumps.
  6. Beat 3 medium eggs with 75ml buttermilk.
  7. Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, runny consistency.
  8. Pour into a tin and bake for 1 hour and 25 to 30 minutes. If you push a skewer into the centre, it should come out clean.
  9. Leave to cool in the tin and then transfer to a wire rack
  10. To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml of double cream into a pan, add 2 tbsp of golden caster sugar and heat until it is about to boil.
  11. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  12. Sandwich the layers together with a little bit of the ganache. Pour the rest over the cake, letting it fall down the sides and smooth over any gaps with a palette knife.
  13. Decorate with 50g grated chocolate or 100g chocolate curls.

Classic Scones with Jam & Clotted Cream*


  • 350g Self-Raising Flour (Plus More for Dusting)
  • ¼ Tsp. Salt
  • 1 Tsp. Baking Powder
  • 85g Butter (Cut into Cubes)
  • 3 Tbsp. Caster Sugar
  • 175ml Milk
  • 1 Tsp. Vanilla Extract
  • Lemon Juice
  • Beaten Egg (to Glaze)
  • Jam and Clotted Cream (to Serve)


  1. Heat oven to 220℃.
  2. Tip 350g self-raising flour into a large bowl with ¼ tsp of salt and 1 tsp of baking powder, then mix.
  3. Add 85g butter cubes and then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp of caster sugar.
  4. Put 175ml milk into a jug and heat in a microwave for about 30 seconds until warm, but not hot.
  5. Add 1 tsp of vanilla extract and some lemon juice, and set aside.
  6. Put a baking sheet in the oven.
  7. Make a well in the dry mix then add the liquid and combine it quickly with a cutlery knife.
  8. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it is a little smoother.
  9. Pat into a round about 4cm deep.
  10. Take a 5cm cutter and dip it into some flour. Plunge into the dough and then repeat until you have 4 scones.
  11. Brush the tops with a beaten egg and place on the hot baking tray/sheet.
  12. Bake for 10 minutes until risen and golden on the top. Eat warm or cold on the day of baking - generously topped with jam and clotted cream.
  13. If freezing, freeze once cool. Defrost, then put in the oven on a low heat (about 160℃) in the oven for a few minutes to refresh.

*Recipes from BBC Good Food.

Showing 2 of our total 9 reviews, with an average rating of 5 stars. Read all 9 reviews for Andrew James Cookbook Stand.
Review Summary - 5 out of 5 based on 9 ratings.
March 17, 2019 | Samy[/ekm:customer firstname]
Adjustable Bamboo Cookbook Stand

Excellent product. Anyone who appreciate environment will love to have wooden stuff. This is good one. Thanks. GOD bless.

March 14, 2019 | A. Family
Adjustable Bamboo Cookbook Stand

An attractive and quality product.