Constance Craig Smith selects the best cookbooks of the year

Gordon Ramsay RAMSAY IN 10 (Hodder £ 25, 256 pages)

Gordon Ramsay RAMSAY IN 10 (Hodder £ 25, 256 pages)

COOKING

RICK STEIN AT HOME

Author: Rick Stein (BBC £ 26,320 pages)

Rick Stein admits he liked rather the closure and the opportunity to cook for his family.

This adorable book is full of anecdotes and memories of dishes such as fish and seafood cakes, pork cooked in milk and a hummingbird cake to celebrate its 60th anniversary.

He says the lock taught him that food has a huge role to play in “delighting us all.”

RAMSAY 10

by Gordon Ramsay (Hodder £ 25, 256 pages)

Can you really make the perfect lasagna, curry or sticky toffee cake in just ten minutes?

While Ramsay admits she prepares food faster than most, she shows that fast, delicious food is accessible to everyone.

This book, based on his popular YouTube lockout series, is great for busy chefs, and his list of “cheated” ingredients like porcini powder (dried, ground mushrooms) is a revelation.

BUTTER

Author: James Martin (Quadrille £ 22, 224 pages)

Ben Tishin SICILIA (Bloomsbury £ 26, 304 pages)

Ben Tishin SICILIA (Bloomsbury £ 26, 304 pages)

James Martin calls butter “yellow gold,” and this shamelessly self-indulgent book ranges from luxurious snacks like French toast, which includes half the calorie-consuming butter, and demonstrations like toasted crab with lime and chili pepper and puddles like brown. But don’t try to use any butter substitutes: “They’re not food,” Martin trembles.

SICILY

Author: Ben Tish (Bloomsbury £ 26, 304 pages)

After decades of Arab rule in the 8th century, Sicilian cuisine still has Moorish influences, and the region’s dishes are heavily incorporated with saffron, pistachios and pomegranate.

This cheerful book takes in the food of the largest island in the Mediterranean, from arancini – saffron-scented rice balls – to a pasta with almond cream and fresh crab, as well as baked sweets and ice creams.

A mouth-watering treat.

SUGAR, I LOVE YOU, by Ravneet Gill (Pavilion £ 20, 208 pages)

SUGAR, I LOVE YOU, by Ravneet Gill (Pavilion £ 20, 208 pages)

SUGAR, I love you

Author: Ravneet Gill (Pavilion £ 20, 208 pages)

Pastry and Junior Bake Off judge Ravneet Gill advises readers to “lean on sugar and have fun.” This vibrant and colorful book features unusual cakes, biscuits, and puddings: highlights include miso, a caramel and chocolate cake, Indian semolina cake, and an unbaked white-breaded cake.

There is a lot of baking for beginners, as well as more advanced challenges such as complex pastries.

PIKAKOKI

Author: Rosie Reynolds (Hardie Grant £ 15, p. 160)

If your heart is sinking at the opportunity to prepare another family meal, this book is for you.

All of these recipes can be browned quickly and feature ingenious hotkeys such as super-fast béchamel sauce, cooked vegetables with crusts, or crushed shortbread used as a filling.

Becoming a quick chef could be just the thing that weans us from takeaway.

THE COMPANY OF TWO

Author: Orlando Murrin (Ryland Peters & Small £ 18.99, 176 pages)

Most of the recipes are designed for four or six people, but this friendly, talkative book is aimed at those who create a “relaxing, fun and sociable atmosphere” on a smaller scale. Murrin, a former semi-finalist at Masterchef, showcases contemporary European cuisine with Mexican and Asian influences.

Cowboy chilli con carne and chocolate pancake these are uncomplicated dishes suitable for à Deux dinner.

Uyen Luun VIETNAMESE (Hardie Grant £ 22, page 224)

Uyen Luun VIETNAMESE (Hardie Grant £ 22, page 224)

VIETNAMESE

Author: Uyen Luu (Hardie Grant £ 22, 224 pages)

This charming book declares that the key to Vietnamese cooking is “a balance of sweet, sour, salty, umami, bitter and hot.”

Only a few special ingredients are needed – although quality fish sauce is a must – and there are plenty of soups, vegetables, roasts, noodles and salads that have an intense flavor but don’t take time to prepare.

Vietnamese cuisine is joyful and joyful, Luu says, and this book proves it.

THE POSTAGE

Author: Rachel Roddy (Vikunapuu 25 £, 352 s.)

The pasta has up to 600 different shapes of pasta from familiar ravioli and spaghetti to the darker rigaton and cavatelli.

Roddy, a longtime Italian resident, contains 50 different pastas and recipes for sauces that work best with each.

This beautiful book, which is also a tender guide to Italy, its regions and its culinary history, shows how varied and varied pasta can be.

CRAVE

by Ed Smith (Quadrille, £ 25, 256 pages)

Chef Ed Smith, the city’s lawyer, organizes his recipes to taste “fresh and fragrant” and “chili and hot” flavored and curry and “cheese-like and creamy”. His inventive dishes, such as Swedish, sage and cheddar gratin or haggis wontons with chili oil, often require considerable skill.

OTTOLENGHI TEST KITCHEN: Noor Murad and Yottam Ottolenghi SHELF LOVE (Ebury £ 25, 257 pages)

OTTOLENGHI TEST KITCHEN: Noor Murad and Yottam Ottolenghi SHELF LOVE (Ebury £ 25, 257 pages)

Crave is a book for confident chefs who want to try something new.

OTTOLENGHI TEST KITCHEN: SHELF LOVE

by Noor Murad and Yottam Ottolenghi (Ebury £ 25, 257 pages)

Ottolenghi, famous for his love of esoteric ingredients, claims that Shelf Love only uses those that are likely to be found in your store’s closet. As always, he has an original way with legumes, vegetables and grilled meats, and there is also a selection of hearty sweets on offer.

This is Ottolengh’s most approachable book with tips on changing ingredients and cooking in advance.

WITH

Author: Claudia Roden (Ebury £ 28, 320 p.)

The great food writer Claudia Roden, now 85, flies in her latest book between Italian, French, Turkish, Egyptian, Spanish and Moroccan cuisines. Five years after writing, Med is both a beautifully produced cookbook and an immersive travel diary.

Roden’s food explodes positively with aroma and color, and from his spiced saffron rice to a classic French lemon tart, this is the sunniest of the books.

ONE SIN, SIN, PLANET

by Anna Jones (4th Estate £ 26,336 pp)

Anna Jones ’stylish vegetarian food has earned her a dedicated follower.

These fresh, tempting recipes, such as halloumi, lemon and caramelized onion pie, green paprika-pistachio risotto or gorgeous fried Dahl, can be prepared in a single saucepan, pan or baking sheet.

There is a strong emphasis here on reducing food and plastic waste: this is, he says, a “way of eating that helps our planet.”

Angela Romeon VA VA VOOM VEGAN CAKES (Ryland Peters & Small £ 16.99, 144 pages)

Angela Romeon VA VA VOOM VEGAN CAKES (Ryland Peters & Small £ 16.99, 144 pages)

EXCEPT FLOW VEGAN

Author: Angela Romeo (Ryland Peters & Small £ 16.99, 144 pages)

Making a mouth-watering cake without eggs, butter, or milk is quite a challenge, but this succulent book shows you how to do it.

It’s full of over 50 vegan cakes and pastries, from rose petal chocolate cake to gin-tonic leek, and there’s a recipe for egg-free meringues that use aquafaba, chickpea liquid instead of egg whites. The book also delights non-vegans.

THE CHEF’S BOOK

Author: Nigel Slater (4th Estate, £ 30, p. 512)

Reading Nigel Slater is like meeting an old friend; few cooks pull you into their lives in exactly the same way.

This master’s book, a collection of his most commonly cooked recipes, is full of smart ways with chicken, easy stews, healthy salads and classic puddings.

Nothing here is too complicated, as Slater’s mantra is “just make something good for dinner and enjoy ourselves”.

WEEKEND

Author: Matt Tebbutt (Quadrille £ 22, 224 pages)

Chef Matt Tebbutt, presenter of the BBC’s Saturday kitchen, believes it’s a quiet meal on the weekends, whether it’s brunch, a family barbecue or a nice Sunday lunch.

There are many different dishes in his recipes, so you’ll find Alpine-style stuffed bread, American Cobb salad, Cape Malay lamb curry and apricot Linzer cake. This is fun, casual cooking for people who enjoy trying different flavors and tastes.

Lauren and Rachel Finchin FINCH BAKERY (DK £ 20, p. 239)

Lauren and Rachel Finchin FINCH BAKERY (DK £ 20, p. 239)

FINCH LEIPPO

Lauren and Rachel Finch (DK £ 20,239 s.)

Finch’s sisters, the social media stars who run the Lancashire bakery, made their name with delicacies such as floss cake, red velvet breads and their famous layered cake jars.

Their debut book will guide you to create cakes with striking icing and fun flavors – lemon and blueberry blondes, anyone?

A cookbook for young bakers who want to make Instagrammable cakes.

ABOUT THE HOSTAGE

Author: Kathy Slack (Ebury £ 25, 287 pages)

Kathy Slack is a food writer and avid vegetable grower, and she manages to combine both of her passions in this delightful book with chapters built around everyday products like zucchini, beans, kale, tomatoes and pears.

From pea and paneercurry to beet cheesecake with green sauce – the recipes explode positively from freshness. An inspiring guide for anyone who wants to get more fruits and vegetables into their diet.

WANTS TO SMOKE

Sarit Packer and Itamar Srulovich (Pavilion £ 26, 243 pp)

The authors consider Honey & Smoke, a popular London restaurant that specializes in grilled Middle Eastern dishes, and believe that grilling gives food a uniquely intense flavor.

Chasing Smoke is not only an amazingly original cookbook, but also a travelogue about Turkish, Jordanian, Israeli, Egyptian and Greek cuisines.

The recipes are clearly explained, and while they may sound exotic, they don’t require too many fine ingredients.

To purchase any book from these pages to get a 10% discount visit www. mailshop.co.uk/Christmas or call 020 3176 2937

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