Best cookbooks of 2012

Cookbooks are flooding the book market as we speak and it’s hard to work out what is good and what is a flash in the pan. I buy too many cookbooks every year but I try to buy books that have what I believe to be delicious recipes. I like a cookbook to be quite clean in design, nothing too flash or savvy but most importantly the recipes have to inspire me to cook or try new and interesting flavour combinations or ingredients. I like looking back on the year and reviewing what cookbooks I’ve bought and which ones I think will stand the test of time and continue to be splattered and spilt on in my kitchen. The year 2012 brought an array of amazingly good ones. These are my favourites from 2012, ones I think I’ll continue to cook and find new wonder from.


1. Every Grain of Rice, Fuchsia Dunlop (Bloomsbury)

Fuchsia Dunlop does it again. Another awe-inspiring collection of recipes that demystifies Chinese cuisine. She has that certain something that is required to break things down and provide the reader with incredibly tasty recipes that are authentic yet still accessible. Although Chinese food is generally quite meat-based, there are a number of scrumptious vegetarian dishes that can compete with those meat dishes. Fish-fragrant aubergines is a gingery and fragrant aubergine dish that has layers of taste. I love the recipes in this book, especially the Pock-Marked Old Woman’s Tofu (vegetarian version)—it’s truly addictive.

2. The Kitchen Diaries II, Nigel Slater (4th Estate)

Now this is one hefty cookbook. It’s full of so many recipes, all interspersed with anecdotes and tips for cooks like how important a good cook’s knife is and other musings. Nigel Slater’s first Kitchen Diaries book was excellent, full of the kind of food you really want to eat. The photos are gorgeous, they make you drool with delight and the recipes are more delicious than you ever thought possible. I made the Roast Goose Stuffed with Chickpeas, Sausage Lemon and Mint for Christmas, and it was hands down the best goose I have ever eaten. Thanks Nigel, you are king!

3. You’re All Invited, Margot Henderson (Fig Tree)

I’m not sure if it is the New Zealander inside me that loves Margot’s homely, paired back cooking so much or if it’s simply because she has such good taste and knows what people want to eat on a lazy Sunday afternoon—it’s probably a combination of these. I haven’t managed to go to Rochelle Canteen out in East London yet, but it’s one of those places on my ‘must-eat list’. The cookbook’s been written a bit like a food diary: generous, classic and yummy recipes like Rich Dark Ginger Cake, Turkish Coffee Cake and Chorizo, Kale and Potato Soup. The Arnold Circus Biscuits are genius because they hark back to those good old Anzac biscuits that are so part of the New Zealand psyche. The book isn’t trying to be trendy or break preconceived notions of food, it’s just simple and honest. It’s definitely going to be one that I will pass on to my children.

4. Jerusalem, Yotam Ottolenghi & Sami Tamimi (Ebury Press)

When I first got my hands on a copy of this cookbook I was so excited to get cooking from it. I think it was something about the tactile nature of the cover, it’s covered in printed cloth and it’s  just so nice to feel. The recipes are another thing. I can’t rave anymore about Yotam and his team. Their incredibly mouth-watering and eye-popping salads that use exotic grains like freekeh along with dried fruit have really put ‘the salad’ on the foodie radar. Recipes from Spicy Freekeh Soup with Meatballs to Chicken with Caramelised Onion and Cardamom Rice leave me salivating on the pages. I made the Mejadra the other week, a kind of rice pilaf with lentils through it, sweetly spiced with turmeric, allspice, coriander then topped with crisp-fried onion that was one of the most perfectly comforting meals I’ve ever had.

5. The Food of Spain, Claudia Roden (Penguin Michael Joseph)

What can I really say about this ‘bible’ of Spanish cooking. Claudia Roden has long been one of my all-time food heroes. Ever since I bought that copy of Arabesque back in 2005, I have been a convert of her food and her writing. Claudia doesn’t do things in halves. Her books are always full of facinating insights on culture and history, all aspects that influence and cause a cuisine to develop or grow. The Food of Spain is I think, her best title yet. It’s beautifully designed, photographed and the recipes are introduced with such precision on taste, origin and cooking practicalities. Pepa’s Fish Soup, a tomato-based fish soup with prawns, potatoes, saffron and a picada (a paste of garlic, almonds and parsley), is a brilliantly simple recipe that was became more and more delicious after my first spoonful. Other recipes such as the Medley of Spring Vegetables and Aubergine Fritters with Honey bring authentic Spanish food into the spotlight, and it’s all so easy.


Three of the best cookbooks published in 2010

After reading the OFM’s 50 best cookbooks of all time, I was inspired to list three of my favourite. It is a shame to have so few as there have been a lot of great cookbooks published in 2010.

Every year, more and more cookbooks are being published—everyone speaks of how British food has in the past few years encountered a ‘rebirth’ or new lust for flavour. Since moving to the UK I have purchased countless numbers of cookbooks, they are just so varied and relatively well priced. Quadrille, a publisher I worship because they are the forefront of cookbook publishing, churning out amazingly laid out and beautifully produced cookbooks monthly, have come up with a really inspiring and genius series of new voices in food. I think this is a great idea and one that probably other publishers will get on the bandwagon of—promoting new and young foodies and giving any home cook a fresh take or perspective on food.

1. How I Cook by Skye Gyngell (Quadrille)

Skye Gyngell’s style of writing about food comes across so natural and genuine. She clearly knows her stuff in terms of taste and elegance. How I Cook is filled with straightforward recipes dependent on letting quality ingredients speak for themselves. My favourites are banana bread, slow-cooked lamb with artichokes, peas and mint, old-fashioned pancakes, and apple and green tomato pie. Chapter titles are related to meal times or meal occasions such as ‘special occasions’, ‘late night supper’ which gives the book an overall everyday cooking appeal.Whereas Skye’s other books could be seen as recipes for fancy special occasions, this book is more the paired-down little sister. A fantastic addition to the cookbook shelves, and I have to add that all of the baking recipes are to die for!

2. Plenty by Yotam Ottolenghi (Ebury)

This choice is pretty much a clear winner. Yotam Ottolenghi is like the king of big and bold flavours. I think Yotam’s recipes are a bit like durian, you either love it or hate it. He must have a brilliant palate to come up with the ‘non-traditionalist’ flavour combinations. Who would have thought aubergine, mango and soba noodles would be so delicious? What’s more is that the whole book contains vegetarian recipes all inspired by a mix of diverse culinary cultures—all sides of the Mediterranean, Middle Eastern, Asian. These cover a whole array of vegetables: the countless tasty treats that can come from the aubergine, salads that will make you think twice about calling salads ‘bland’, lentils and squashes. My favourite recipe hands-down has to be the green pancakes with lime butter.

3. Mexican Food: Made Simple by Thomasina Miers (Hodder & Stoughton)

Since winning MasterChef, Thomasina has made a huge success from her Wahaca restaurants. This cookbook is a gem for widening your repetoire of Mexican cooking. The introductory section is fully informative, detailing lots of facinating stuff about the many different kinds of chillies, beans and herbs used in Mexican cooking. I like the salsa recipes, they are so easy but are packed full of smoky or spicy flavours. The best discovery was the coconut ceviche, which was a highlight in terms of flavour sensations for the year of 2010! Dishes not only cover salsas, tacos, burritos and soups but they also include many slow-cooking main courses that are just plain mouth-watering—such as ‘meatballs de mehico’ and chicken and chorizo in an almond mole.