A Cook’s Book: The Essential Nigel Slater with over 200 recipes

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Ireland has a superb history of food and Colman Andrews imbues this hearty cuisine with life and vigor in this farm-to-table guide to Irish cookery.

Buy it for the tamarind mung beans with turmeric oil; the coconut dream cake people go (coco)nuts for This touching homage to home cooking from around the world is as beautiful a collection of photography as it is of recipes. Scott has had quite a year, cooking for world leaders at the G7 summit – Boris, Biden and co had roast turbot – opening an acclaimed new restaurant in Watergate Bay and publishing her first cookbook. Enthralled by Cornish landscape and its produce – there’s a section on beach cooking – Scott leads you through the seasons, her emphasis on ingredients over frippery lending itself to the home cook. GG The Vegetable Butcher: How to Select, Prep, Slice, Dice and Masterfully Cook Vegetables from Artichokes to Zucchini by Cara Mangini There is something – and this is the point really – that goes hand-in-hand with making something to eat, that transcends putting the finished dish on the table. Cooking is about making yourself something to eat and sharing food with others but is also about the quiet moments of joy to be had along the way. Watching the progress of dinner as you stir onions in a pan, at first crisp, white and pungent – you may have shed a tear – then slowly becoming translucent gold, darkening to bronze, all the time becoming softer, sweeter. Take them too far though, and the sweet onions will turn bitter. And that is where a good recipe comes in and partly the point of what I do; to guide a new cook towards a pleasing dinner and, for those who have been cooking for years, to share a recipe they may not know.She turned vegetarian food from something considered niche and slightly freaky into a massive mainstream hit. She may not sound very Chinese butFuschiaDunlop was trained in China in both Sichuan and Hunan cookery and here she shares everything that she learned. Leaving the bird in the switched-off oven for 10-15 minutes with the door ajar is all the attention it needs, but if the roasties need a few minutes longer then I usually bring the meat out and let it snooze on a warm dish, hidden under a crinkly tent of foil. Tamar Adler is an expert in turning leftovers into lunches that you’d be proud to serve to the queen! Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Weekby Isa Chandra Moskowitz

This is a super book that probably doesn’t get the attention it deserves here in the U.S. though it’s widely known in Europe.

You can find The Fundamental Techniques of Classic Pastry Artsby Judith Choate and The French Culinary Instituteonline. In San Sebastián with James, late winter 2016. After a standing lunch of grilled prawns and chilled fino, we followed the curve of La Concha Promenade, then wandered through the cobbled streets of Donostia. There was no plan, no tourist map in our hands. Just the assurance that should we get lost, it would be brief and perhaps it wouldn’t be such a bad thing anyway. Late in the afternoon – at my insistence – we stopped at a pasteleria for coffee and something sweet. A morsel to keep us going until our inevitably late dinner. Wash the spinach leaves and put them, still wet, into a pan over a moderate heat. Cover tightly with a lid and let them cook for a minute or two until wilted. Remove the leaves, drain them and squeeze out most of the moisture. As a rule, tarts are filed under “serious cooking”. There is pastry to be made; baking blind to be done; fillings to be mixed; a glaze of some sort. Recipes that take hours rather than minutes.

Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdomby Deborah Madison Rukmini Iyer’s mantra is “minimum effort, maximum return”. The fifth book in her Roasting Tin series, is true to form; the recipes – such as the chocolate salted caramel muffins – are delicious yet unfussy with minimal washing up. Helpfully, at the start of each chapter Iyer sets out a simple template that can be adjusted for the gluten-free, diabetic and vegan. Delicious, and accessible. MT-H Set the oven at 180C fan/gas mark 6. Scrub the potatoes and cut them in half lengthways, then into long wedges. Toss them in the groundnut oil, then place in a roasting tin in a single layer, with as much space as possible between them. Roast for about 45 minutes, turning them over halfway through. They should be crisp and deep gold. If you want to cook amazing Thai food, and you should, this is the ultimate guide to everything in Thai cookery. We’re not sure it’s the number one best ever but it’s entertaining and the recipes are both simple and elegant.Judith Jones is most famous for her editorial prowess but we’d argue that she also put together one of the finest cookbooks of all time. In Dorie Greenspan’s Baking, the whole focus on baked desserts and we love each and every one of them and we think you will too. Place the apricots on the pastry, four or five halves to each tart, steering clear of the rim. Slide the baking sheet on top of the hot baking sheet in the oven and bake for 10-12 minutes, till the pastry is puffed and golden. In 2020, most of us finally turned to that “one shelf in the pantry”, the one full of overlooked ingredients, and tried to make a meal. The shelves of Yotam Ottolenghi and his test kitchen team, led by Noor Murad, may have been better equipped than most, but in this guide to making the most of what you have, it’s inspiration that shines, rather than reliance on fancy ingredients. HO

Cut the carrots into fine dice, peel and finely chop the garlic and the chillies (discard the seeds if you wish), then add all to the softening onions and continue cooking for another 10 minutes, until the onion is pale gold and translucent. If you don’t want a bland recipe book with nothing to hold your attention then Ma Gastronomie might have been written for you.We have skirted around the idea of solid Tex-Mex and gone with a very authentic and solid introduction to the cuisine of our good neighbours to the south.