What’s new in cook books

The art of cooking with vegetablesSecrets from my Indian family kitchen: contains 120 recipes by Anjali Pathak- Anjali Pathak’s first memories are of making chapatis with her grandmother who founded the family business, doing her homework on the kitchen table as her mother presented her with dish upon dish to test and her father’s favourite phrase – ‘can we get that into a jar?’ Now she draws upon her family secrets in these authentic Indian dishes and modern creations perfect for all cooks. Delve into heartfelt stories that bring Indian food to life, learn top tips for foolproof results, master classics and learn how a touch of spice can add a contemporary twist.

The WI cookbook: the first 100 yearsThe WI cookbook: the first 100 years by Mary Gwynn – As the Women’s Institute turns 100, this book, curated by food journalist Mary Gwynn, brings together the 100 best loved members’ recipes nationwide. Organised decade by decade, and setting each recipe in its historical and social context, it spans everything from jams and preserves to main courses, puddings and bakes

The art of cooking with vegetables by Alain Passard – A collection of 48 vegetarian recipes by three-Michelin-starred chef Alain Passard

My busy kitchen: a lifetime of family recipes by Alex Hollywood – As Bake Off judge Paul Hollywood freely admits,Kew on a plate with Raymond Blanc: recipes, horticulture and heritage it’s his wife Alex who is in charge of cooking at home. She plans, shops and cooks so they can enjoy delicious home-made food with family and friends. Her recipes fall into one of two categories – quick and simple for when you don’t have much time during the week, or slow and simple for a lazy weekend at home. With a few clever twists and drawing on influences from her travels and her family (a glamorous French grandma, a father brought up in Spain and a Norwegian great grandmother) Alex’s recipes are easy, inexpensive and just a little bit different

Great British Cooking by Carolyn Caldicott – Carolyn and Chris Caldicott have travelled the world in pursuit of delicious food. In this book they come home to explore the long-overlooked delights of traditional British cooking.

 Secret recipes from the world famous New York bakerySecret recipes from the world famous New York bakery by Dominique Ansel – The creator of the Cronut pastry, the croissant-doughnut hybrid that took the world by storm, Ansel is no one-hit wonder. Classically trained in Paris, leader of Daniel Boulud’s three-Michelin-starred pastry kitchen in New York and now the proprietor of New York’s highest-rated bakery, he has become a modern-day Willy Wonka: the creator of wildly innovative, extraordinarily delicious and unbelievably popular desserts. Here are his coveted recipes, organised by skill level and catering to both amateur and professional bakers

 Kew on a plate with Raymond Blanc: recipes, horticulture and heritage by Raymond Blanc The best dish on Raymond’s menu is the ‘one that’s in season’. In this TV series and book, Raymond Blanc and Kew Gardens have created a kitchen garden at Kew to showcase the heritage and botany of their favourite plants. The book explores how these plants arrived in the UK, brought back by intrepid plant hunters, how they flourished and how they spread to become part of our everyday meals. The Kew gardeners offer their tips and expertise in growing this produce, from carrots to potatoes, rhubarb and gooseberries, apples and peas. And interwoven with these stories are Raymond’s Blanc’s detailed tasting notes and 40 mouth-watering recipes

 

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