Books for cooks
Kaukasis The Cookbook by Olia Hercules (£25, Mitchell Beazley)
Ukranian chef and food writer Olia introduces us to the food and culinary heritage of the Caucasus – the region that bridges Europe and Asia and incorporates Georgia, Armenia, Russia and beyond. European and Middle Eastern ingredients are combined in flavour packed dishes like badrijani nigvzit (stuffed aubergines), kada lobiani (flatbreads stuffed with a kidney bean & caramelised onion paste) and dyushbara (meat dumplings). Each recipe has a story, making this a fascinating read as well as a stunning cookbook. Our must-try recipe Khingal (homemade pasta with spiced lamb, yogurt and herbs)
Veggie Desserts & Cakes by Kate Hackworthy (£14.99, Pavilion)
Vegetables add vibrant colour, moisture and texture to bakes and desserts and, best of all, their natural sweetness means less refined sugar is needed. This collection goes well beyond carrot cake – kale, beetroot and parsnips are used in cakes, pumpkin in cupcakes and pies, sweet potatoes in waffles and blondies, even romanesco cauliflower makes an appearance in cookies. An inspirational, beautiful book.
Must-try recipe Pea & vanilla cake with lemon icing
Cook Fast, Eat Well by Sue Quinn (£14.99, Murdoch Books)
Perfect for time-starved cooks, all the snacks, suppers and desserts in this book can be made in 10 minutes or less using just five ingredients. The key is shortcut ingredients and assembling all the equipment before you start – there’s a helpful list of what you need for each recipe. There’s something for everyone from family classics such as chicken curry and sausage pasta to more sophisticated dishes like sea bass in dashi broth.
Must-try recipe Spicy halloumi burger