New Cookbooks: Spring 2019

From a selection of new reads that celebrate all things vegetables, to top tips for cooking with kids and recreating Japanese street-food staples at home, here are this season’s top nine cookbooks…
Bazaar: Vibrant Vegetarian And Plant-Based Recipes

Bazaar by Sabrina Ghayour

Bazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. Each of Persian chef Sabrina Ghayour’s recipes utilises the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. Recipes in this book include grilled halloumi flatbreads with preserved lemon salsa; grilled tofu salad with peanuts, sweet tamarind and spiced miso dressing; potato, ricotta and herb dumplings with walnuts and chilli butter; feta, pul biber and oregano macaroni cheese; and courgette, orange and almond cake with sweet orange yogurt frosting.

Greenfeast- Spring, Summer

Greenfeast: Spring, Summer by Nigel Slater

Greenfeast: Spring, Summer is a vibrant collection of the food TV favourite Nigel Slater eats at the end of the day. Featuring over 110 spring and summer recipes, each with suggested variations, the book focuses on meat-free dishes that can be on the table in 30 minutes. This is perfect for people who want to eat less meat, but don’t want to compromise on flavour and ease of cooking. From roasted spring vegetables with peanut sauce to rice broad beans and asparagus; and peaches with blackberries and ice-cream, Slater’s follow-up to the bestselling Eat is for everyone who wants daily inspiration for quick plant-based suppers. Greenfeast: Autumn, Winter will follow in September 2019.

New Kitchen Basics

New Kitchen Basics by Claire Thomson

Most of us buy the same ingredients week in, week out, and cook the same old recipes. Cookery writer Claire Thomson wants to encourage people to ditch the norm and enliven their cooking and eating. Claire takes ten favourite supermarket ingredients and reinvents them as modern classics. With sections on chicken, tomatoes, eggs, cheese, minced meat, pasta, potatoes, salad, lemon and chocolate, each chapter covers the basics about that ingredient, then offers recipes using each in ways that will brighten up mealtimes. Claire's cooking is simple yet imaginative, and her kitchen expertise and knowledge of flavour combinations mean that these dishes will become your new standby meals.

Mary Berry’s Quick Cooking

Quick Cooking by Mary Berry

In her new BBC2 series, Mary Berry shows us how to cook a selection of 20- and 30-minute meals that can be swiftly assembled and then left to cook away while you do something else. Packed with colourful photography, the accompanying book includes over 120 new recipes (including all those featured on the series) plus Mary’s trademark no-nonsense tips and techniques. Looking for a fast, satisfying supper? Expect the likes of crumble fish pie, lamb tagine with preserved lemon, pan-fried spiced falafels and 30-minute beef ragu.

Skinny Pasta

Skinny Pasta by Julia Azzarello

This cookbook features delicious pasta recipes each under 500 calories per portion. It's often the accompanying sauces and toppings that pile on the calories in a pasta dish, so here Julia Azzarello proves otherwise: all recipes are small on calories, big on nourishing ingredients and full of flavour. Focusing on fresh, healthy ingredients in delicious combinations, Skinny Pasta also has many vegan, vegetarian, gluten- and dairy-free options. From vermicelli with cherry tomatoes, rocket and feta to salads such as Greek rotini as well as quick mains including orecchiette with cime di rapa and chilli, spaghetti carbonara and mac 'n' cheese, there's a pasta for every occasion. You will also learn to make your own basic pasta dough, gluten-free gnocchi, fresh pesto and marinara sauce.

The Dirty Dishes

The Dirty Dishes by Isaac Carew

Classically trained chef and model Isaac Carew takes it back to the kitchen with his debut cookbook. The Dirty Dishes is a modern collection of 100 recipes: from lazy brunches to easy weekday suppers, and from vegan delights to late-night bites. He shares new takes on classics including poached salmon niçoise, celebrates his love of pasta with lasagne, crab linguine and butternut squash cannelloni, and introduces puddings like tamarind treacle tart. Bursting with flavour, the book reveals the secrets of Isaac's culinary training and gives you everything you need to get a bit messy and have fun in the kitchen.

The Flexible Pescatarian

The Flexible Pescatarian by Jo Pratt

Whether you’re looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you’ll find something for you in this book filled with practical. Choose between cooking each recipe as a fish dish or get creative with some veggie substitutes. From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac ‘n’ cheese, the range of recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood.

Little Green Kitchen

The Little Green Kitchen by David Frenkiel and Luisa Vindahl

Like most families, David and Luise know that the road to feeding your children isn't always a straight one. They have raised three kids while writing their acclaimed vegetarian cookbooks and have experienced a fair share of food tossed on the floor and soup bowls left untouched. But they have also learned ways around this. In this book they share their passion for cooking fun, modern, wholesome meals with kids' palates in mind, but ones which are also interesting enough for adults to enjoy. Each dish is veggie-packed, colourful, kid-friendly and simple, and most take under 30 minutes to prepare.

Tokyo Stories: A Japanese Cookbook

Tokyo Stories by Tim Anderson

From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between, there may be no other city so thoroughly saturated with delicious food as Tokyo. Tokyo Stories is a journey through the backstreets of Japan’s capital via recipes as chef Tim Anderson takes inspiration from the chefs, shopkeepers and home cooks of Tokyo to showcase both traditional and cutting-edge takes on classic dishes like sushi, ramen, yakitori and tempura. With Tim's easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef, but without cutting corners. Fill with over 90 recipes, this is essential for Japanophiles.

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