A sugar high of the finest quality, laced with spices like cardamom and cinnamon, citrus flavours, and nuts. From classics like halva and kanafah to fresh and contemporary offerings like honey sorbet and cardamon cake. We love how this book takes on veggies that ordinarily may be underappreciated. For example, there’s a great recipe for roasted whole heads of broccoli, topped with a herby yogurt and a crunchy, well-spiced dukkah. This pilaff tells you everything you need to know about Olney. People favour risottos now, but before there was risotto, there was pilaff: buttery rice mixed with onions, garlic and tomatoes that have first been fried in olive oil. If the tomatoes are good and fresh, the oil sufficiently grassy, and the onions just so, this is the food of the gods. Olney was a hugely accomplished and knowledgeable cook, but his mantra was simplicity and, in this sense, he was ahead of the times. When The French Menu was first published in 1970, its determinedly seasonal approach was considered revolutionary. Four years later, he published Simple French Food, and his reputation was sealed.

East - Macmillan

While Our Korean Kitchen is a great starting point, Korean Soul Food takes you much deeper into the cuisine and explains Korean key ingredients and basics before delving in the recipes, street food, and kimchi options. An accessible, modern, fresh cookbook that showcases mouth-watering recipes cooked in the microwave oven. Justine Pattison will show how you can create beautiful, delicious dishes. Each recipe is designed specifically for microwave cooking - and they are not only simple to prepare and taste amazing - but they look great too. If you want your Asian cookbooks to be detailed and beautiful, there are none better than this one.This book is very much a journey through Vietnam as tv host and chef takes us with him as he travels from south to north Vietnam regaling us with stories and region-specific recipes as he goes. The great Jane Grigson, the Observer's food writer from 1968 until her death in 1990, was also the author of many wonderful cookbooks. It's perhaps debatable which is the best of these, but the one for which she will always be most celebrated is English Food. As the critic Fay Maschler put it: "She restored pride to the subject of English food and gave evidence that there is a valid regional quality still extant in this somewhat beleaguered cuisine." I signed the contract with the Guardian and so began my journey. It started with some difficult first weeks, but winter turned to spring and suddenly two years had passed. I learned many things along the way.

EAST BY WEST - THE BOOK — Jasmine Hemsley EAST BY WEST - THE BOOK — Jasmine Hemsley

Read More: The Best Japanese Cookbooks (from Starters to Sake) TLV: Tel Aviv: Recipes and stories from Israel by Jigal Krant A real treat is the chutney and masala section where you can learn to make favourites like tomato and date chutney and chaat masala. Cookbooks are a huge passion of mine, there’s very little that will stop me dropping money on a new cookbook despite my wallet crying out at me. To cook the wontons, drop batches of about six into a pan of boiling water for 5 minutes at a time, then drain. To serve, divide the wontons between the plates, drizzle some sauce over each portion, then scatter over some celery leaves. Modern, vibrant, fuss-free food made from British ingredients but with an Eastern slant, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.

Diaries & Calendars

But it’s definitely a knowledge gap for us so getting to experience Indonesian cuisine through these recipes and beautiful pictures of Indonesia as Lara tells stories of her childhood in Indonesia was a real pleasure. Some ingredients are difficult to find in the UK but you can easily swap things outdoor substitute when you have to. The Great British Bake Off: Kitchen Classics showcases 80 sumptuous bakes inspired by the show's most popular signature themes - Cake, Biscuits, Bread, Pastry, Patisserie, Dessert, Chocolate and Free-from - taking the best classic recipes and reinventing them to create the most gorgeous, flavourful and indulgent bakes. Make your friends a showstopping Boujee Brunch, your family a mouth-watering Gnocchi Bolognaise Bake, or yourself a nourishing Miso Noodle Bowl in less than 15 minutes. With tips on Meal Prepping and how to make many recipes in your slow cooker or air fryer, this book has everything you need on a budget. Simple tips like ‘slicing meat against the grain’ and using ‘light vs dark’ soy sauce can make all the difference despite seeming like small factors.