Regular readers of The Amazing Blog will know that when it comes to cooking, we’re almost a perfect split. Half of us are foodies, while the rest would rather exhaust a basic recipe, than slave away in the kitchen. That said, it is universally agreed that a good cookbook can make all the difference, encouraging even the most unenthusiastic amongst us to don an apron and wooden spoon. Luckily for you, we’ve taken one for the team, correlating four new recipe books worth a try. We’re sure you’ll find one just for you!
Firstly, many of us are trying to introduce meat-free meals into our weekly diets, meaning a good cookbook can prevent the need to exist solely on a nut roast or vegetable curry. Our cookbook of choice is The Modern Vegetarian, designed to inspire even the most uninspired, encouraging delicious vegetable-based meals packed full of exotic flavours and textures.
Written by world-renowned chef, Maria Elia, this cookbook aims to prove that cutting meat out of a meal doesn’t cut out the flavour; instead, it is a gateway to try new flavour combinations and techniques. Elia’s experience is reputable; she has a Michelin recommendation and has earned 2 AA rosettes. Viewers of Sunday Brunch and Saturday Kitchen may also recognise her, having appeared as a guest chef on both. We don’t know about you, but we feel at ease knowing that recipes have been tried and tested by an expert – because whether an avid chef or not, few have the patience for a disastrous result! The book itself covers everything from ‘Sophisticated Starters’ to ‘Sofa Suppers’, but we were most pleased by the ‘Stylish Sides’ section. All too often, we’re faced with plain boiled rice or pasta to accompany dishes – something Elia has challenged and avoided. Instead, you can transport yourself to India with a Red Lentil Dhal (page 114) or try your hand at an Aubergine Houmous (page 113). Whichever recipe takes your fancy most, you’ll be sure to enjoy the conversational element of the book, with personal notes written by Elia, substantiating the authenticity of the dishes and making for an enjoyable evening read.
To explore innovative vegetable based dishes for yourself, then The Modern Vegetarian can be purchased here for £16.99.
There's no doubt that the smell of food entices you into the kitchen, but what about our other senses? This is something we hadn't contemplated, so we were intrigued by Sybil Kapoor's Sight, Smell, Touch, Taste, Sound cookbook. This book recognises the combined importance of all five senses, dedicating a chapter to each, filled with delicious recipes, and reliable advice, from layering flavours, to using temperature and sound.
Kapoor has a wealth of knowledge in the realms of cooking; as the author of eight books, she is one of the most respected food writers in Britain and continues to propel her knowledge through a variety of publications. Each chapter is based around one of the five senses: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance; however, our favourie part of the book, is the integrated feel. Each chapter is intertwined, with theory and advice allowing the reader to establish the links between senses. Kapoor aims to prove that by using a little theory and practical testing, you will be able to produce simple, yet delicious dishes. Now this all may sound a little complex to a less than enthusiastic chef, however, even ready meal lovers in the office were taken by the carefully designed recipes, especially the Stir-fried Squid with Chilli and Black Bean Sauce (page 144) and the Sticky Asian Beef Kebab with Cucumber Dip (page 92). For those with a sweet tooth, the Sticky Spiced Lemon Gin Cake (page 75) also proved to be a big hit - so whether you're interested in the links between the senses or not, you'll be sure to learn new tips and tricks to create delicious dinner party worthy meals.
To tempt your own senses, Sight, Smell, Touch, Taste, Sound is available here for £24.00.
If you're looking to be transported to more exotic lands this Friday, then Baladi Palestine - A Celebration of Food from Land and Sea by Joudie Kalla is just the cookbook for you! Taking equal inspiration from her historical background and personal experience of Palestine, we were struck by how little we knew about this exotic and varying landscapes. These conditions create diverse and new flavours, all of which are included in Kalla's recipes. With twists on traditional dishes, this book has an authentic yet innovative feel to it. Better still, it is jam-packed with stunning photography, from food images to landscapes and the people of Palestine. We were sold before even trying the recipes - quite an accolade!
With over 250 pages, this visually interesting book is equally colourful in terms of culinary delights. Flicking through the pages, you're met with everything from spiced lamb, to filled speciality pastries and watermelon juice. One of our favourite elements of this book is the splitting of chapters, not merely by dish, but by the areas in which the ingredients are sourced. Varying from Markets and Village Life to The Bakery and The Farm, a quick flick through this cookbook tempts the senses, but equally gives a quick snapshot of the Palestine lifestyle. We recommend the chapter: From The River To The Sea, in particular, the Saffron Monkfish and Vegetable Skewers (page 177), delicious as the weather picks up.
To inject a little bit of culture into your cooking, you can purchase Baladi Palestine - A Celebration of Food from Land and Sea here for £26.
Last but by no means least, we discovered The RAF 100 Cookbook. Created to celebrate the centenary of the Royal Air Force, this cookbook contains 100 recipes from 100 countries, split by chapter, into monumental moments of RAF history. We love the concept behind this cookbook, drawing inspiration from the saying that "an army marches on its stomach" and taking the research from acting and former servicemen and servicewomen to create authentic and delicious recipes from around the world. Additionally, this cookbook contains the recipes of top household chefs such as James Martin, Tom Kerridge and Cyprus Todiwala, emerging a plethora of knowledge to inspire your weekly menu.
We often find that cookbooks are very niche in their flavour combinations, and while this is certainly no bad thing, we like the variety of this cookbook. Each of the 100 countries are covered in a sensitive and informative manner, with a detailed explanation of the RAF's involvement alongside each recipe. It is clear just how much time and effort has gone into this book, spreading as far as to include eye-catching photographs of the dishes, alongside black and white images of the RAF in past years. The way in which the chapters are segregated stays true to the inspiration behind the book, from The Early Years to The Modern Age, conflicts are addressed through the medium of cultural dishes. Additionally, a percentage of each sale is donated to one of five RAF charities, directly supporting the inspiration of the cookbook. It is very difficult to pinpoint certain dishes here; however, the likes of the Ascension Island's Saint Helenian Fishcakes (page 300) and Maldivian Fish Curry (page 288) stand out for their exotic nature. The point here though, is that this is a cookbook for all occasions - whether you're looking for a local dish or one from further afield, you need only flick through to the country of your choice for an authentic and delicious recipe.
To inject 100 new recipes into your repertoire, you can purchase The RAF 100 Cookbook here for £25.
