Eight books your foodie friend will thank you for.
Simply Nigella
Whatever the occasion, food - in the making and the eating - should always be pleasurable.
Simply Nigella taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed and yet always satisfying. From quick and calm suppers (Miso Salmon, Cauliflower & Cashew Nut Curry) to stress-free ideas when catering for a crowd (Chicken Traybake with Bitter Orange & Fennel), or the instant joy of bowlfood for cosy nights on the sofa (Thai Noodles with Cinnamon and Prawns), here is food guaranteed to make everyone feel good.
Buy the book here.
Spice Temple by Neil Perry
Neil's knowledge and love of Chinese cuisine is celebrated in his stable of Spice Temple restaurants, which showcase regional Chinese food in a dark, intimate atmosphere where the spotlight is literally on the food. Devotees of Perry and Spice Temple will be delighted by this collection of more than 130 Spice Temple recipes. Buy the book here.
Summer on Fat Pig Farm by Matthew Evans
Summer is the season of surplus, a time when the sun is high and the cooking is easy. Dig in to indulgent waffles with salty butterscotch pears. Enjoy a rustic farm meal of cider chicken or zucchini and buffalo mozzarella lasagne, while sipping white peach and mint sangria. Finish with vanilla-poached nectarines or raspberry cake drizzled with elderflower syrup. Buy the book here.
Special Delivery by Annabel Crabb and Wendy Sharpe
In Annabel Crabb’s accidental second career as the host of political cooking show Kitchen Cabinet, she negotiates her way into the homes of Australian politicians, bringing dessert - the internationally recognised culinary code for ‘I come in peace’.
But food is a language that says so much more than ‘Please let me in, Madam Speaker’. To friends and family, food can say everything from ‘I’m sorry you had a bad day’ to ‘Congratulations, you clever thing’. And it means still more when brought to the door.
Now, in Special Delivery, Annabel has teamed up with her best friend from childhood, fellow food tragic and Kitchen Cabinet recipe consultant Wendy Sharpe, to bring you recipes for those knockout desserts as well as tons more ideas for soups, salads, pastries, breads and other treats ideally suited to make and take to those you love. Buy the book here.
Homemade Takeaway by Julie Goodwin
Cheaper, healthier, and even faster than waiting for your order! Feel good about enjoying take away and save money at the same time. Julie Goodwin is back with Homemade Takeaway. In this beautiful new fully illustrated cookbook, Julie will teach you how to make all your best-loved take away meals. Buy the book here.
New Kitchen by Karen Martini
The way we cook and eat has changed dramatically over the past decade. Looking in-depth at the broad range of new ingredients and styles of dish now so popular, Karen shows readers a new way of cooking in this beautiful book of advice, instruction and stunningly photographed recipes.
From hearty breakfasts to raw, light and leafy superfood lunches; cutlery-free food for entertaining and a whole section on 'weekend projects' and celebrations, this book defines what it is to cook and eat in the modern Australian kitchen. Buy the book here.
River Cottage Love Your Leftovers
We all occasionally suffer a guilty conscience about those languishing ingredients that stay untouched in the fridge or cupboard for days: the bendy carrots, the wilting salad, the foil-wrapped roast chicken, the rock-like bread and that little nugget of Cheddar.
In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind - helping to save money and avoid waste - and provides tips on how best to store your ingredients to make them last for as long as possible.
Buy the book here.
The Simple Secrets to Cooking Everything Better
Matt reveals here for the first time the hard-won secrets and tips he has picked up over his many years food writing, TV presenting and working alongside some of the greatest cooks of our time - be they CWA matriarchs or Marco Pierre White. Nobody is better qualified than Matt Preston to bring readers this kind of knowledge, to reveal the secrets to what makes good food. Buy the book here.
