BOOKS FOR COOKS
Here are our top cookbooks of the year
THE HAND AND FLOWERS COOKBOOK by Tom Kerridge (£40, Bloomsbury Absolute, published 12 November)
Tom Kerridge opened the Hand and Flowers gastropub in 2005 and it went on to become the first pub in the UK to be awarded two Michelin stars. Fifteen years later comes the long-awaited cookbook, which gives readers a rare glimpse into life at such a successful pub-restaurant, as well as the chance to recreate some of its most iconic dishes. The book features favourites, including slow-cooked duck with duck-fat chips and gravy, and the legendary chocolate ale cake with salted caramel & muscovado ice cream. It makes a great gift for budding chefs or ambitious dinner party hosts.
JIKONI by Ravinder Bhogal (£26, Bloomsbury Publishing)
The second cookbook by chef, food writer and restaurateur Ravinder Bhogal, is a collection of the recipes she created for her London restaurant of the same name. The dishes reflect Ravinder’s multicultural background, and are an eclectic combination of flavours – among them are brunch recipes like piña colada pancakes and kimchi parathas, and her iconic prawn toast scotch eggs with banana ketchup. It’s filled with exciting, new ideas.
WINGS AND
THINGS by Ben
Ford and David
Turofsky (£16.99,
Quadrille Publishing)
If you love big flavours and lip-smacking, get-your-hands-dirty food, then this is the book for you. From the foodie duo behind Wingmans restaurant (in Kilburn and Soho, London), it’s packed with mouthwatering recipes. They mainly focus on chicken, including their award-winning wings as well as thighs, drumsticks and fried chicken burgers. There are also sides (hello mac & cheese with short rib!), veggie dishes and comforting puds. The buffalo wings with blue cheese sauce are not to be missed.
RESTORE by Gizzi Erskine (£25, HQ publishing)
An important read in the current climate, Gizzi’s latest book offers thoughtprovoking commentary on the issues surrounding the way we farm, cook, eat and shop, and how we can restore not only the earth, but our bodies, via the way we eat. Recipes focus on seasonal ingredients, nose-to-tail and root-to-shoot eating, and cooking from scratch. Think Marmite, onion & roast root vegetable stew with cheesy scones, korma wings and monkfish kievs.
NADIYA BAKES by Nadiya Hussain (£22, Michael Joseph) Accompanying her latest BBC Two series of the same name, Nadiya Bakes features over 100 recipes, from celebration cakes, biscuits, traybakes, tarts and pies to showstopping desserts, breads and savoury bakes. Nadiya puts her signature creative twists on classic recipes (sheekh kebab toad-in-the-hole, croissant bread & butter pudding) and provides plenty of inventive shortcuts so that anyone can easily achieve delicious and impressive bakes at home.