Category Archives: Recipe Books

Spring Food Inspiration

A new season brings new produce, and some much-appreciated variety into our regular menus. If the warmer days and brighter sunshine are inspiring a craving for lighter, fresher foods, check out these great new cookbooks for Spring meal ideas:

Together by Jamie Oliver

I can totally agree with Jamie Oliver when he says that he really missed sharing meals with friends and family during lockdown. And looking forward to doing so again, has been the inspiration for his latest book, Together. Together is all about dishes designed for sharing, whether that means 2 people or 12; recipes are arranged into themed menus – such as taco nights, boozy lunches or picnics in the park – and are simple (or can be prepped ahead) so that you can spend less time on cooking and more time with guests. Like Jamie’s other books, Together is a complete toolkit, with additional tips on table decorations, accomodating dietary requirements, and event planning.

Every. Night. of. the. Week. : Sanity Solutions for the Daily Dinner Grind by Lucy Tweed

Even the best cooks can feel dragged down by the need to cook dinner every night – in which case Every. Night. of. the. Week. will perk you up with tasty inspiration and laughter. From one cult Instagram account, ENOTW has evolved into a website, a homewares collab and now a book – all of which retain Lucy Tweed’s distinctive sassy personality, her focus on clean ingredients and supporting local businesses, and the use of clever shortcuts to achieve deliciousness. Whether it’s a day where you want to cook, or one where you just need to get food into tummies, ENOTW will offer you something that looks and tastes amazing.

Seasonal Kitchen: 70+ Delicious Recipes from Fast Ed by Ed Halmagyi

Seasonal Kitchen offers 70+ recipes that are personal favourites of “Fast Ed” Halmagyi. He also sees it as a celebration of his almost 20 years with Better Homes and Gardens – the show that has made him one of the best known and liked on TV. Fast Ed’s understanding of seasonality has been honed during filming, where he has travelled all over Australia to showcase the flavours and produce of our diverse regions. This collection of breakfasts, snacks, mains and sweets are simple yet tasty, and perfectly suited to the relaxed, celebrated Aussie lifestyle.

Vegetable Simple by Eric Ripert

Take a sneak peek at how a Michelin-starred chef cooks and eats at home, with Eric Ripert’s Vegetable Simple. The recipes, such as seared shiitake mushrooms, and romaine lettuce grilled with Caesar dressing, offer elegant, classic flavours and many are surprisingly simple, with as few as two ingredients. Eric Ripert explains that many of the dishes are inspired by his childhood in Provence, and that they can be served as main meals or side dishes. The recipes are aimed at home cooks, supplemented by professional tricks that help readers achieve superior results.

Bowls & Broths: Build a Bowlful of Flavour from Scratch, with Dumplings, Noodles and More by Pippa Middlehurst

Just reading the title of this book makes me feel hungry – there’s nothing more nourishing and satisfying than a big bowl of broth studded with tasty bites; broths are also incredibly versatile, with flavours that span from light and clean, to rich and spicy. Pippa Middlehurst (aka @Pippy Eats) shares her passion for East- and Southeast-Asian bowl foods by showing you how to build a flavourful bowl from the bottom up, using seasoning and sauce, crunchy bits and fresh herbs, aromatics and toppings, to maximise the power of ingredients, texture and flavour. There are chapters on dumplings, noodles, hotpots, rice and even sweets, and plenty of tips on preparing ahead, catering for groups and stocking your freezer.

Linda McCartney’s Family Kitchen by Linda McCartney, with Paul, Mary & Stella McCartney

The late Linda McCartney, celebrated photographer and animal rights activist, played an important part in bringing meatless cooking into the mainstream over 30 years ago. Now her family – husband Sir Paul McCartney and daughters Mary and Stella – celebrate her legacy by updating and reissuing her book, Linda McCartney’s Family Kitchen. The 90+ recipes are entirely plant-based and suitable for beginners. Interspersed are family photographs and stories that highlight Linda’s philosophy on animal rights and sustainability. With dishes ranging from classics such as American-style pancakes, chili con carne and lemon drizzle cake, to more recent favourites including pad Thai and pulled jackfruit burgers, Linda McCartney’s Kitchen is a great resource for anyone looking for meatless/ vegetarian/ vegan recipes.

Indulge yourself with the yummiest dessert books on the market

Ohhh, how exciting is this week’s blog post? We have had a blast scouring the globe for the newest, yummiest, books hitting the market in our favourite culinary course – dessert! It’s been a tough task, but someone had to do it and we have found six of what we think are the best dessert books to indulge in. Apologies if this blog post makes you hungry but we hope it will inspire you to whip up something super sweet and tasty in the kitchen this weekend. 

Settle in, make yourself a cup of tea and prepare to get a little peckish. 

A Year in Cake by Peggy Porschen

With its fairytale pink façade and picture-perfect cupcakes, the Peggy Porschen Parlour has become a destination bakery for Londoners and tourists since it first opened ten years ago. Half a million people follow Peggy’s creations and seasonal floral displays on Instagram and her customers include celebrities, global fans and influencers who come, often dressed in ‘Peggy pink’, for an exquisite sweet treat, as well as to take selfies in the always-beautiful floral archway entrances of the parlours in Belgravia and Chelsea. 

This book pays tribute to the magic Peggy weaves with her bakes through every season. Going through the year and punctuated by special occasions, the recipes will cover cakes, iced cookies and cupcakes and will reflect the changing seasons. Peggy will also share some of her unique style secrets so that fans can recreate the lifestyle at home.

La Vita e Dolce: Italian-Inspired Desserts by Letitia Clark

La Vita è Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark. Featuring over 80 Italian desserts, the book showcases Letitia’s favourite puddings inspired by her time living in Sardinia. Whether you’re looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake. Complete with anecdotes and beautiful location photography throughout, each recipe will be authentic in taste but with a delicious, contemporary twist. 

From a joyful Caramelised Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home. 

Gelupo Gelato by Jacob Kenedy

Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky. And that’s not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns as well as the only chocolate sauce you’ll ever need and a tip sheet for pairing flavours.

Crazy Sweet Creations by Ann Reardon

Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces.

For home cooks and fans who love their desserts, cakes and ice creams to look amazing and taste even better. Take your culinary creations to influencer status, you’ll also learn to make treats that get the whole family cooking, create baked goods that tap into beloved pop culture trends and impress guests with beautiful desserts.

Crave by Ed Smith

Why do we choose to cook the things we do, when we do? Most of the time, it is simply so we can eat what we really fancy; a subconscious response to a constantly fluctuating state of mind and appetite that’s influenced by mood, season, weather, memory, occasion, outside events and internal feelings. Ed Smith helps readers hone in on their cravings (whatever the reason for them) by organising his recipes within six cleverly conceived flavour profiles: fresh and fragrant; chilli and heat; tart and sour; curried and spiced; rich and savoury; and (best of all) cheesy and creamy. There’s also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and puddings. 

Baked to Perfection: Delicious gluten-free recipes, with a pinch of science by
Katarina Cermelj

This is the only gluten-free baking book you’ll ever need, with delicious recipes that work perfectly every time. From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie everything that once seemed impossible to make gluten-free can now be baked by you.

Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection.

Enjoy!

Top Cookbooks Hitting the Market this Winter

As the days get colder and shorter, there’s something very nurturing about cooking – creating hearty food that warms your hands and tummies; generating warmth and delicious smells throughout your home; or even recreating bright fresh flavours that remind you of the summer. If you do find yourself at home and keen to cook, find some fresh inspiration in this winter’s crop of new cookbooks :

The Pasta Man: the Art of Making Spectacular Pasta with 40 Recipes by Mateo Zielonka
Mateo Zielonka is an artist, and pasta is his medium – this chef has been delighting his more than 170,000 Instagram followers with hand-made pasta in a profusion of colours, shapes, and sizes. Besides the silky dough and flavourful fillings, he adds visual interest by colouring his pasta with stripes and spots (using natural ingredients). In The Pasta Man, his first book, Matteo offers beautifully-photographed, stepwise instructions on how to recreate his dishes.  Learn to master classic shapes such as pappardelle, ravioli and orecchiette, or try your hand at his whimsical coloured creations.

Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi
Shelf Love proves that necessity is the mother of invention – when the Ottolenghi Test Kitchen team turned the pandemic lockdown into a force for creativity. This tight-knit team of chefs, whose job is to dream up, experiment and develop food ideas for Ottolenghi restaurants and stores, kept their inventive spirit alive by experimenting with home cooking. The result is Shelf Love, which shows readers how to add some Ottolenghi flair – big flavours, veggie-forward, diverse influences – to your weeknight meals. With chapters on how to make the most of freezer and pantry staples, one-pot meals and tips on ingredient substitutions, Ottolenghi Test Kitchen: Shelf Love is a book you will want available to you all the time.

Crazy Sweet Creations by Ann Reardon
I first discovered Ann Reardon through my children (such is the way of social media).  She’s a YouTube superstar, with over 4.7 million subscribers for her baking channel, How to Cook That.  Ann Reardon combines her warm friendliness and professional understanding of food science to offer fun and informative videos about baking, desserts and debunking internet cooking hacks.  Crazy Sweet Creations showcases her most popular sweet treats – with step-by-step instructions for pastries, cupcakes, ice-cream and spectacular desserts.

Maggie’s Harvest by Maggie Beer
This reissue of Maggie’s Harvest brings a modern Australian classic to a new generation of cooks and readers. Maggie’s Harvest is a big, substantial book, divided into sections by seasons and ingredients. It is beautifully produced and packed with recipes, stories and reminiscences about a lifetime’s worth of enjoying and creating good food. Maggie Beer’s writing is evocative, with the same warm, enthusiastic tone as her TV persona, and reflecting her longtime championship of seasonal produce and the Barossa Valley food scene.

Pizza Czar: recipes and Know-how from a World-travelling Pizza Chef by Anthony Falco
Anthony Falco has the enviable job title of International Pizza Consultant – travelling the world, using his expertise and industry connections to help more restaurants develop their own distinctive and delicious pizzas. He’s been making, inventing (and eating!) pizzas for a long time, and can consistently turn out great specimens whether he’s in high-altitude Colombia or in subtropical India. Pizza Czar is Anthony Falco’s comprehensive guide to the techniques, tips and hacks of making world-class pizza.

Chasing Smoke: Cooking over Fire around the Levant by Sarit Packer, Itamar Srulovich
Chasing Smoke, the fourth book by the award-winning team behind Honey & Co, is firmly focussed on grilling – the special deliciousness of flames and smoke on meat and seafood, fruit and vegetables, even bread and cheese. This collection of recipes, whether traditionally cooked at street stalls, at home or in restaurants, highlights and contrasts the flavours of different Middle Eastern countries including Egypt, Israel, Turkey and Greece. And keen cooks who don’t have grills need not despair – the recipes provide advice on how to recreate the dishes in an oven or on the stove.

Cooking up a storm with Booko: Herb, A Cook’s Companion

Herb, A Cook’s Companion explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available.