3 OF THE BEST NEW COOKBOOKS

ELLE Decoration (UK) - - Escape -

GE­NIUS PRE­SERVES

Lil­lie O’brien quit her job as a pas­try chef to start pre­par­ing imag­i­na­tive pre­serves us­ing nat­u­ral, rather than re­fined, sugar. She opened her shop, Lon­don Bor­ough of Jam, in 2011 and has now writ­ten Five Sea­sons of Jam (au­tumn is split into early and late) – its recipes in­clude pink el­der­flower and sage vine­gar and med­lar and rose­mary jel­lies (£20, Kyle Books).

FIVE-STAR CUI­SINE

Ever wanted to know the se­crets be­hind the deca­dent dishes served up at Lon­don’s grand­est ho­tel? The Ritz Lon­don: The Cook­book takes us be­hind the scenes. Now, you can rus­tle up a ca­nard à la presse (pressed duck), fol­lowed by the ho­tel’s sig­na­ture show­piece, the de­li­cious crêpe suzette (£30, Oc­to­pus).

SCIN­TIL­LAT­ING SPICE

For in­struc­tions on how to cook Hy­der­abad baby aubergine with co­conut and curry leaf – or just roll a cha­p­atti – pick up a copy of Kricket: an In­dian-in­spired cook­book, named af­ter the tiny Brix­ton restau­rant that has quickly achieved culi­nary suc­cess – a brand new out­post re­cently opened in the newly re­vamped BBC Tele­vi­sion Cen­tre (£26, Hardie Grant).

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