Together with their Basque-born head chef Nieves Barragan Mohacho, Eddie and Sam Hart are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook can prepare easily.
The Book of Tapas presents a complete guide to this convivial way of eating with over 250 easy-to-follow recipes that can be combined to create a feast. Also included in this book are modern tapas recipes from some of the world’s best-known tapas chefs.
Chef Gerald Hirigoyen and writer Lisa Weiss have produced an enjoyable, tasty book of Basque tapas — Pintxos. Every time a cuisine becomes popular, booklovers see too many poorly done chefs’ books land on the shelves. Pintxos shows how a book can capture a chef’s style and cuisine traditions without feeling forced, pretentious or too much like a self-promotional device. Pintxos is an enjoyable book to cook, eat and entertain from.
In the public imagination, the leading light of what has commonly been called the Molecular Gastronomy movement is the restaurant elBulli and its head chef, Ferran Adrià. For many years, elBulli has produced large, beautiful volumes of innovative dishes, techniques and the philosophy of their creation, first in Spanish and then, with some delay, in English. Unattainably expensive for many chefs and non-chefs alike, these books have provided one of the few clear insights into what Ferran Adrià and his restaurant is about, minus the breathless enthusiasm of food critics or hyped “weird-shit” descriptions of lesser food writers. At last there is a book that is aimed at the public, perhaps leading to better understanding of what this approach to cooking and eating is about. Sceptics might not make it through to the interesting bits, however, as this book is a vanity work of many pages and photos that only becomes interesting the further you look. In many ways this is little more than a coffee table book, yet fails in that form. It is simultaneously dull, unwieldy, informative and complex. The “potted guide” to elBulli, to use a slightly old fashioned term, just without the brevity!
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New release: Memories of Philippine Kitchens In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. |
New release: A Girl and Her Pig April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield’s lauded restaurants and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes. |
New edition: South East Asian Foods Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout. |
Worth a look: Fish: Recipes from the Sea More than 200 simple, authentic recipes for fish and seafood, newly collected from the Silver Spoon kitchen. From traditional seafood soups to simple grilled fish with herbs, the Italian approach to cooking with fish is both delicious and resourceful. |
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Coming: Vegan a la Mode Ice cream, ice cream, everywhere, and not a drop of dairy to be found! Who knew that making vegan frozen treats was so easy, or so much fun? With Vegan a la Mode, you can recreate classic ice cream parlor treats as well as innovative new flavor combinations, with over 100 recipes to choose from. And don’t forget the toppings! |
New release: The Slow Cook Book From pot roasts to North African tagines, celebrate the art of slow cooking with The Slow Cook Book. The 200 recipes featured include all the more traditional slow cook dishes such as hearty stews and pot roasts but you may also be surprised to find cakes and bakes featured as well. |
New release: Rosa’s Farm The farm has always been a special haven for Rosa and her family, a place for good food and wine, and celebratory meals. In this book she shares more recipes for her favourite Italian dishes which, like those in the popular My Cousin Rosa are simple, traditional, lovingly prepared and utterly authentic. |
New release: Whatever Happened To Sunday Dinner? Lisa Caponigri created this book to give real families recipes they can easily cook and enjoy together. Caponigri has devised 52 delicious Italian menus–one for each Sunday of the year–that feature all the favorites, including classics like crostini, lasagne, polenta, stuffed peppers, veal piccata, risotto alla Milanese, and ricotta pie. |
New edition: Food For Free The classic foraging guide to over 200 types of food that can be gathered and picked in the wild, Food for Free returns in its 40th year as a sumptuous, beautifully illustrated and fully updated anniversary edition. |
New release: Treats from Little and Friday In this delightful cookbook, Popular New Zealand bakery owner, Kim Evans, a self-taught baker, shares the recipes for her most popular tarts, biscuits, savouries and cakes. Adapted for the home cook, Kim’s approachable recipes and helpful hints allow even the novice baker to master the delights of her delicious cafe treats. |
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