11 New Cookbooks You Need For Autumn | sheerluxe.com
Whether you’re wondering what to throw into your slow cooker, or wanting to take your time over some winter warmers, these 11 new cookbooks – from world-famous chefs to old favourites – are crammed with recipes celebrating the best dishes of the season…
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Asma’s Indian Kitchen by Asma Khan

Let Asma Khan feed your soul with this collection of authentic Indian recipes. Follow the route of the Darjeeling Express train from Bengal, through Calcutta, where she grew up, and along the foothills of the Himalayas to Hyderabad. Award-winning restaurant London Darjeeling Express began life as a dinner party with friends; Indian food lovingly cooked from family recipes that go back generations. In this book, Asma reveals the secret to her success, telling her immigrant's story and how food brought her home. Starting with simple midweek ‘Feasts For Two’, Asma reveals the way to quick and easy cooking with less spice for ‘Family Feasts’. There are ‘Feasts For Friends’ for when you want to show off a little and ‘Celebratory Feasts’ to feed a crowd. This is more than just a collection of delicious and accessible recipes, it is a celebration of heritage, culture, community and quality.

Bread & Butter by Richard Snapes, Grant Harrington and Eve Hemingway

Bread & Butter is a love letter to two glorious, artisanal products that have graced our tables for centuries. The book delves deep into the history and culture behind the bread and butter partnership, taking a global overview that brings us to the present day. It also shares more than 50 sweet and savoury recipes that celebrate the best of both ingredients. There are key recipes for a variety of breads (flatbreads, brioche, grain loaf) and butters (real butter, ghee, flavoured spreads), as well as recipes that bring the two together, from simple buttermilk scones or bread puddings, to a brioche and brown butter ice-cream and spelt buttermilk pancakes. At its core, it’s a celebration of the most humble, but arguably most important, pairing in food history.

Copenhagen Food by Trine Hahnemann

The food culture of Copenhagen is woven into the fabric of Trine Hahnemann's daily life; she has lived in the city for more than 40 years. There is no smorrebrod, hot dog, ice cream or coffee she hasn't tasted in this quietly gastronomic capital city. She has hosted summer parties, Christmas dinners, street parties, picnics and long, leisurely breakfasts for close friends and huge gatherings, and she has written about the Danish way of eating for publications all around the world. Now, in her first book, Trine takes us on a tour of her home town, introducing us to all the best spots to eat, drink and catch up with friends. We learn about the old bakeries and food markets, the burgeoning street food scene, the coffee culture and the world-famous restaurants. Along the way, Trine offers 70 recipes for some of her very favourite dishes. A must for travel fans.

How To Eat by Nigella Lawson

When Nigella Lawson’s first book, How to Eat, was published in 1998, two things were immediately clear: that this fresh and fiercely intelligent voice would revolutionise cookery writing, and that How to Eat was an instant classic of the genre. Here was a versatile culinary bible, through which a generation discovered how to feel at home in the kitchen and found the confidence to experiment and adapt recipes to their own needs. Repackaged and republished by Vintage for 2018, this new version features a foreword by author Jeanette Winterson and the same timeless recipes as before. Prepare yourself for the revelation that is Nigella’s lemon linguini – the ultimate comfort food for these autumnal days.

Ottolenghi Simple by Yotam Ottolenghi

Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi Simple is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi Simple showcases dishes that suit whatever type of cooking you find easy – whether that’s getting food on the table in under 30 minutes, using just one pot to make a meal, or prepping flavoursome dishes ahead of time to be served when you’re ready. Addressing a common gripe with Ottolenghi’s prep-heavy recipes, many of the dishes in here require fewer than ten ingredients.

Slow by Gizzi Erskine

In a world where we have less and less time, Gizzi Erskine breathes new life into the idea of ‘slow’. Embrace slow-cooking techniques, understand the stories behind your ingredients and learn to savour the art of cooking again with her new tome Slow. The result of a life-long affair with food, Slow shows you how to braise, bake, poach and roast to truly make the most of every flavour. From nourishing stews, melt-in-the-mouth roasts and indulgent puddings, to simple guides to making your own pasta, noodles, dumplings and pastry, each one of over 100 delicious recipes tells the story of Gizzi’s passion for food that’s worth waiting for. The ultimate autumn read.

The Borough Market Cookbook by Ed Smith

For over 1,000 years, Borough Market has served the people of London: today it welcomes 12m visitors a year. Locals and tourists alike, foodies know this is the place to source the very best ingredients from traders who know their produce inside out. This gorgeous new collection from food writer Ed Smith takes you on a tour of the four seasons of Borough, from Apple Day in October, to the switching on of the Christmas lights, to Easter and midsummer, with the most delicious recipes highlighting the very best of those celebrations. Along the way, you'll be introduced to key seasonal ingredients with shopping and preparation tips straight from the artisan producers. Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a seasonal cookbook that will inspire food lovers and home cooks alike.

The Noma Guide to Fermentation by Rene Redzepi and David Zilber

At Noma – four-time winner of World's Best Restaurant – every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. Now, Head Chef and Co-Owner René Redzepi and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. With more than 750 full-colour photographs and 100 step-by-step recipes, the book takes home cooks far beyond kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. Fermentation is already building as a significant new direction in food – and health. With The Noma Guide to Fermentation, it's about to be taken to a whole new level.

The Nordic Baking Book by Magnus Nilsson

Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cosier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed Finnish chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking – modern and traditional, sweet and savoury – with recipes for everything from breads and pastries to cakes, cookies, and holiday treats. For this tome, Nilsson has travelled extensively throughout the Nordic region – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden – collecting recipes and documenting the landscape.

Vegetables All’Italiana by Anna del Conte

This brand-new collection of recipes from Anna Del Conte makes vegetables the star of the show. Organised in an A-Z format, from asparago to zucchina, Anna presents classic dishes alongside her own recipes created throughout her years as a writer. These range from classic recipes to more adventurous dishes including insalata caprese, parmigiana di melanzane, courgette fritters and squash ravioli with sage butter. While Anna embraces classic Italian flavours, she ensures that the vegetable in the dish is at the heart of each recipe. This is a celebration of vegetables that praises the flavour and texture of each individual root, squash, herb and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year.

Pollen Street: The Cookbook by Jason Atherton

This heavyweight, coffee table-style book showcases the very best recipes from the acclaimed Pollen Street Social, Jason Atherton's award-winning London restaurant. Opening in 2011, Pollen Street Social was awarded a coveted Michelin star just six months after opening, and the accolades and awards have continued ever since, and these pages – with their striking full-page photographs – highlight exactly why. The eponymous restaurant is famed for using the very best and freshest produce, and, following the seasons, Jason and his team take inspiration from the suppliers who put their heart and soul into producing the ingredients that form the dishes. With this focus on the importance of his suppliers running throughout, this book also details Jason's journey and his passion for every dish on the menu.

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