Want to give a foodie a book for Christmas? Here are ten tasty tomes.
Having investigated the future of cookery books for Radio 4, it seems there’s plenty of life in the old format yet. So here’s a list of books that have either caught our eye, or have been recommended to us by fellow foodies and those in the know.
1. Consider the Fork - Bee Wilson
I’d happily read a book by Bee Wilson about anything, such is the warmth of her words and rigour of her research. Indeed ‘swindled’ remains one of my favourite books on food ever. Bee’s latest book takes in the key inventions in the kitchen, from fire to knives and kettles, and how they’ve shaped our cooking and eating habits.
Pressure cookers - remember those? Well, they’re back. Loved by the likes of Jamie (he has his own out) and Heston, who uses one to make stock. Phipps’ book came about when the Brazilian wife of her brother made a heart-warming stew in 20 mins one week night after work. If you’re after taste and saving time, give pressure cookery a try.
The thinking woman’s, erm, hot buttered crumpet, Paul’s latest book contains easy-to-follow recipes with something for everyone. You’ll be knocking up your own eight plait loafs and making jokes about Mary Berry’s love of darts in no time.
Nigel’s approach to meals is almost analytical; he studies a dish as David Attenbourgh might study a butterfly. This lovely book is blend of recipes, nostalgia and beautiful food, all done in Nige’s gentle contemplative style. Want to know how Nigel spends New Year’s Day? Making bread and soup apparently.
I said it last year, and I’ll say it again. This remains my desert island cookbook (though wouldn’t be much use there!) A joy to read, it’s the chronicle of a lost age that we’re only just rediscovering. The Lost World of Dorothy Hartley is also good too.
The heir apparent to Rick Stein, Nathan champions the fish and seafood found around the Cornish coast. Flow charts teach you which sauces and accompaniments go with each fish, meaning you’re learning techniques rather than just single recipes. It’s also packed with filleting and preparation tips.
Kate Humble suggested this one on twitter. It taps in perfectly with our love of all things Northern European, with influences from Ireland (where Yvette grew up) to the Netherlands and France. As you’d expect by the title, there’s plenty of tips for homemade foodstuffs like butter, yoghurt and Baileys. But there’s also some lovely recipes too.
East London cafe bar The Hackney Pearl suggested this one and we’re intrigued too. F. T. Cheng was the last Ambassador of the Republic of China to the UK. After the Cultural Revolution much of the classical style of Chinese cooking favoured by the old elite was swept away, seen as decadent and bourgeois. Cheng’s book reminisces on that lost era and its wonderful food.
The book accompanying the landmark series on More 4, Ottolenghi’s style of cooking has rippled out from London’s Upper Street to any cafe or deli worth it’s sea salt. Jerusalem sees Yotam and partner Sami Tamimi return to the city of their births (one on the Jewish side, one on the Arab) to chart it’s many culinary influences.
Finally, if you’re after something really special for the culinary bibliophile in your life, you could all do a lot worse than treating them to a copy of the award-winning book Food Britannia by *ahem* me.
What books are you hoping to get this Christmas? Let us know in the comments below.
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