Books for cooks

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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

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