China: The Cookbook
By Kei Lum Chan and Diora Fong Chan
The impact of Chinese cookery on Western culture scarcely needs an introduction. Yet despite the omnipresence of Oriental cuisine, we have all invariably encountered (sometimes to devastating effect) that there can be a cosmic difference between eating it out and having a stab at it yourself.
However, China: The Cookbook – a comprehensive collection of Chinese recipes from bestselling powerhouse pair Kei Lum Chan and Diora Fong Chan – brings authentic and accessible Asian cuisine into your home.
Capitalising on cooking’s unique ability to bridge cultural gaps, China: The Cookbook offers a crash course in Chinese customs, containing more than 650 traditional recipes from 33 regions. It’s awash with popular dishes, such as hot and sour soup and chicken in black bean sauce, to lesser-known dishes found far off tourist trails, such as spiced smoked fish and laughing donuts.
Kei Lum and Diora’s rigorous research is evident on every page of this gilt-edged guide, with detailed notes on each region encompassing weather, geography and the myriad cooking styles. For added authenticity, the book also includes the meals that mark the nation’s special occasions such as the Mid-Autumn Festival and Chinese New Year.
Published by Phaidon, £29.95Writer: Adam Chapman; Photography: DL Acken
From the book: ’hot and sour soup’ (pictured left) and ’egg rolls’ (right). Photography: DL Acken
’Shanghai pork chop noodle soup’ pictured (pictured left) and ’fish in chili sauce’ (right). Photography: DL Acken
’Fried milk custards’ (pictured left) and ’tofu pudding’ (right). Photography: DL Acken
Food from the Fire: The Scandinavian flavours of open-fire cooking
By Niklas Ekstedt
Dispelling the modern myth that dictates one must have the latest appliances to achieve the finest flavours, Food from the Fire: The Scandinavian flavours of open-fire cooking (as the title suggests) offers a compendium of culinary delights that can be conjured up from the most ancient of cooking methods.
Niklas Ekstedt’s collection of Nordic recipes is really an extension of the ethos that underpins his Michelin-starred restaurent Ekstedt; which cooks solely on Scandinavian wood.
Ekstedt’s stripped back approach offers a guided tour across a diverse range of modern Nordic dishes including Skagen Prawn Salad, Ember-cooked Gravlax with mustard sauce, a traditional Swedish Smörgåsbord, Grilled Beef, Rhubarb-Glazed Pork Ribs and Sourdough Waffles with Berries.
Food from the Fire serves up a sharp rebuke to the misconception that rustic equals regression – quite the contrary, this book proves it can produce simple, honest refinement; both in and out of the kitchen.
Published by Pavilion BooksPhotography: Haarala HamiltonWriter: Adam Chapman
From the book: Pictured left: The small dishes section contains a range of sumptuous starters such as the Skagen Prawn Salad and Mushrooms on Toast; also typifying the rich, textured visuals that run through the book. Pictured right: There is a whole chapter devoted to ‘Fika’; the name ascribed to a Swedish traditional custom that serves seven different biscuits at social gatherings. Eksedt comprises a selection of delicate and delectable biscuit suggestions such as Pepparkak (pictured) – Ginger cookies with blue cheese. Photography: Haarala Hamilton
From the book: Pictured left: Demonstrating the innovative and diverse nature of Nordic cuisine, the Apple Pizza featured in the desserts section offers a sweet and tangy twist on the Italian classic. Niklas Ekstedt’s introduction to his Whole Grilled Turbot with Creamy Potato Salad, Smoked Butter and Curry Pickles recipe; featured in the large dishes section, beautifully captures the essence of his back to basics approach – ‘This is kind of messy to serve, but is fun and delicious.’ Adding: ‘To cook the fish, you will need a wide fire pit grill with a lid.’ Photography: Haarala Hamilton
Red Rooster Harlem Cookbook
By Marcus Samuelsson
Picking up where his memoir, Yes, Chef left off, Marcus Samuelsson is back with the debut of the Red Rooster Harlem Cookbook. It has been five years since the restaurant debuted and now the book brings together not only the recipes of this popular neighborhood restaurant but also the stories and style of people that make it all mesh together. The book reflects the lush and layered history, traditions and look of an iconic, and very much changing, New York neighbourhood – from its enigmatic street style to its Sunday’s best.
Published by A Rux Martin Book, Houghton Mifflin HarcourtPhotography: Bobby FisherWriter: Daniel Scheffler
From the book: ’Lacquered Halibut with Charred Eggplant and Spinach’ (left) and ’Corn Bread With Bird Funk and Chicken Liver Butter’ (right). Photography: Bobby Fisher
Chef Marcus Samuelsson with a whole fried chicken (left) and ’Lemon Chicken with Green Harissa and Roast Eggplant Puree’ (right). Photography: Bobby Fisher
’Roasted Tunrips Dduk’ (left) and The Breakfast (right). Photography: Bobby Fisher
Krug x EGG: Poached, scrambled or fried
By Krug Champagne
Last year, champagne house Krug paired their grapes with a basic yet pivotal ingredient for the first in a series of cookbooks: potatoes. This year, it’s the turn of the egg. Signing up a coveted list of Krug Ambassader Chefs to design recipes, the 17 culinary talents got creative with the oval shaped ingredient, putting it in the spotlight with their global taste experience. Forming everything from deconstructed carbonara, eggs paired unlikely with truffle to more traditional couplings with ham, all of the recipes are accompanied by philosophical musings about ingredient and the historical question: what came first, the chicken or the egg?
Published by Burlet Graphics for the House of Krug and available complimentary with the purchase of a bottle of Krug Grande CuvéePhotography: Jenny Zarins
From the book: Michael O’Hare from Man Behind The Curtain restaurant in Leeds created Iberian Pork/ Smoked Arlington White/ Ajo Blanco that is as striking in appearance as it is in taste. Photography: Jenny Zarins
Pictured left: Oeuf En Meurette by Michael White from New York’s Marea restaurant, the dish includes a central poached egg surrounded by squash, chanterelle mushrooms, Lardon and a red wine jus. Right: Eggs and Ham by Kirk Westaway of Jaan in Singapore. Photography: Jenny Zarins
Pictured left: Omlette + Eel by Ryan Clift of Tippling Club in Singapore. Right: Umberto Bombana of Hong Kong’s 8 and a half Otto E Mezzo Bombana has created Yolk confit, braised barley in truffle juice and melanosporum truffle. Photography: Jenny Zarins
M: A 24 Hour Cookbook
By Michael Reid and Nick SavageM: A 24 Hour Cookbook has been launched as a tool in allowing consumers to create a taste of the award-winning M restaurant in the comfort of their own homes. Inspired by Michael Reid’s very own RAW and GRILL concepts, the cookbook features ‘an array of seductive recipes that take the reader from nutritious breakfasts through to sinful midnight snacks’. Having worked at some of the finest and most prestigious restaurants – such as La Gavroche, Restaurant Gordon Ramsay and The Skinny Duck – Reid has gathered the wealth of knowledge he has gained and compiled it all into this tastefully designed book.
Published by Jon Croft Editions, £30Photography: Jodi Hinds
Writer: Sam Clark
From the book: ‘Beef Short Ribs’. Photography: Jodi Hinds
‘Kangaroo Tartare’. Photography: Jodi Hinds
Dinner with Jackson Pollock: Recipes, Art & Nature
By Robyn Lea, Francesca Pollock and Helen A HarrisonDinner with Jackson Pollock: Recipes, Art & Nature combines oil paints with olive oil as Pollock reveals himself as a man equal parts artist and chef. Featured starters, entrees, breads and desserts come from more than 50 of Pollock’s handwritten recipes. From potato pancakes to bouillabaisse, Pollock and his company cook with colour, and the recipes within Dinner with Jackson Pollock reflect a collected lifetime of gastronomy. Photos of each dish and images of the artist’s personal life create a feast for the eyes while Pollock reminds us that cooking is an art we can all indulge in.
Published by Assouline, £35; Available at Wallpaper*STOREPhotography: Robyn Lea
Writer: Lee Styer
From the book: ‘Dinner’ is an intimate window into Pollock’s life, via art, friends and food. Photography: Robyn Lea
‘Jackson’s Famous Spaghetti Sauce’. Photography: Robyn Lea
‘Blueberry Blintzes’. Photography: Robyn Lea
Octaphilosophy: The Eight Elements of Restaurant André
By André Chiang
From chef and owner of Restaurant André comes Octaphilosophy: The Eight Elements of Restaurant André. Featuring 150 recipes and photographs, Octaphilosophy is the first English-language book on one of Asia’s top restaurants, highlighting Chiang’s approach to the fine-dining experience through the use of eight interweaving themes: artisan, memory, pure, salt, south, terroir, texture and unique. Chiang’s background is reflected in his recipes and method, having been born in Taiwan, trained in Paris, and then ultimately settling in Singapore to open Restaurant André in 2010. With so many irresistable recipes to choose from, we’re in our element.
Published by Phaidon, £39.95Photography: Edmond Ho
From the book: Pictured left: ‘Chiang’s Clams, Leek, and Noirmoutier Potato’. Right: ‘Frozen White Truffle’. Photography: Edmond Ho
‘Kaffir Lime Consommé, Leek Ravioli, Root Vegetables’. Photography: Edmond Ho
Raw: Recipes for a Modern Vegetarian Lifestyle
By Solla Eiríksdóttir
Icelandic chef Solla Eiríksdóttir introduces earthly delights in Raw, a reflection of her own diet consisting of vegetarian, vegan and raw plant food, and her first English cookbook. Through 75 recipes, many marked ‘dairy-free’, ‘gluten-free’ or ‘nut-free’, chefs at home will see how cooking with all natural ingredients and low temperatures allows for food to withhold core nutrients. One hundred photographs of the land of fire and ice are also offered up for inspiration, along with tips and instructions for seasonal activities to enhance overall wellbeing. From quinoa pizza to ginger pears, Raw is rooted in the Earth’s sweetest rewards.
Published by Phaidon, £24.95Photography: Simon Bajada
From the book: Eiríksdóttir offers ‘Savory Morning Bowl for Two’ as a healthy breakfast treat, made with avacado, quinoa and almonds. Photography: Simon Bajada
‘Rainbow Pasta with Pesto’. Photography: Simon Bajada
‘Green Cake to Live For’. Photography: Simon Bajada
Food & Beer
By Daniel Burns and Jeppe Jarnit-Bjergsø
Danish brewer Jeppe Jarnit-Bjergsø and Canadian chef Daniel Burns know how to pair drinks with dining, as displayed in their new tome, Food & Beer. They propose ten commonly shared flavours of beer and food, among them sweet, tart, spicy and fruity. Featuring over 75 recipes from their Brooklyn-based beer bar menu, Tørst, and the tasting menu from their restaurant, Luksus, the cookbook offers beer pairings and discussions of international beers. An illustrated day at the restaurants and a pantry section with recipes for broths, pickles and condiments is also included. When it comes to pairings, Jarnit-Bjergsø and Burns are amongst the best.
Published by Phaidon, £29.95Photography: Gabriele Stabile and Signe Birck
From the book: ‘Berliner Weisse + Meat & Cheese Plate’ at Tørst. Jarnit-Bjergsø and Burns hope to enhance beer’s reputation as a drink suited to fine dining, an equivalent to wine. Photography: Gabriele Stabile and Signe Birck
‘A Proper Tomato Sandwich’ at Tørst. Photography: Gabriele Stabile
‘Squab, Salted Plum’ at Luksus. Photography: Signe Birck
The Kitchen Shelf
By Eve O’Sullivan & Rosie Reynolds
Just a handful of ingredients from your kitchen and a few from the shop is all it takes to make a meaningful meal, according to food-writer and stylist Eve O’Sullivan and recipe writer and developer Rosie Reynolds, authors of The Kitchen Shelf. Their book is stuffed with recipes and advice for prepping the perfect kitchen shelf and picking the right ingredients at the store, all while keeping in mind the ‘20 kitchen shelf essentials’, including cinnamon, soy sauce, garlic and olive oil. Claiming to create 100 meals that stem from these staples, this book offers just about everything but the kitchen sink.
Published by Phaidon, £24.95Photography: Andy Sewell. Food styling: Eve O’Sullivan and Rosie Reynolds
From the book: ‘Ham and Eggs’. Photography: Andy Sewell
‘Pide’. Photography: Andy Sewell
The Kitchen Shelf cites ten ingredient ‘staples’, including eggs, flour and chickpeas. Photography: Andy Sewell. Food styling: Eve O’Sullivan and Rosie Reynolds
Patisserie: Master The Art Of French Pastry
By Mélanie Dupuis and Anne Cazor
From Mélanie Dupuis, French pastry chef and patisserie teacher at Paris’s L’Atelier des Sens, and Anne Cazor, who has a PhD in molecular cuisine and also teaches at L’Atelier des Sens, comes Patisserie: Master The Art Of French Pastry. The duo demystify the techniques and traditions of 100 French pastries via step-by-step recipes and photographs to bring a slice of Paris to your kitchen. From the fillings to the embellishments, readers will perfect their madeleines, éclairs, and croissants. Begin with the pastry itself, short-crust, sweet and choux, and advance to custards, cream, ganaches, sauces and sugar art at your own pace. Bon appétit!
Published by Hardie Grant Books, £30Photography: Pierre Javelle
From the book: ‘Pièce Montée’. Photography: Pierre Javelle
Before and after, the ingredients to make a fraisier cake and the final product. Photography: Pierre Javelle
East London Food
By Rosie Birkett
Rounding up our selection of cookbooks is East London Food by food writer Rosie Birkett. Classic cafes, beigel shops, and Michelin-starred eateries are featured, while readers see the faces of chefs, producers and characters of the East End responsible for favourite local dishes.
The book, which is creatively offered in green, pink and grey, ties together people, places, and foods, telling their stories in words and pictures. A selection of signature recipes from the vibrant restaurant scene is offered along with insightful interviews with the people behind the dishes.
Birkett says, ‘To my mind, there is no other part of London that lays on such a diverse, vivacious and generous spread. East London is a feast; it’s like an all-you-can-eat buffet for your belly and your soul.’
Published by Hoxton Mini Press, £26Photography: Helen Cathcart
From the book: ‘Game Scotch Egg’ from Verden, and the restaurant’s founders, Tom Bell and Ed Wyland. Photography: Helen Cathcart
From the book: ‘Olive Oil Pao De Lo’, and Antonio Galapito and Nuno Mendes of Taberna do Mercado. Photography: Helen Cathcart
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