RAMSAY IN 10 by Gordon Ramsay (Hodder £25,256 pp)



by Rick Stein (BBC £26,320pp)

Rick Stein admits he quite enjoyed the lockdown and the opportunity it gave him to cook for his family.

This beautiful book is littered with anecdotes and memories of dishes like seafood pancakes, slow-cooked pork in milk, and the hummingbird pie he had for his 60th birthday.

Lockdown, he says, taught him that food plays a huge role in “cheering us all up.”


by Gordon Ramsay (Hodder £25, 256 pp)

Can you really make the perfect lasagna, curry or sticky toffee pudding in just ten minutes?

While Ramsay admits that he cooks faster than most, he shows that fast, delicious food is achievable for everyone.

Based on his popular YouTube lockdown series, this is a wonderful book for cooks in a hurry, and its list of “cheat” ingredients, such as porcini powder (dried, ground mushrooms) is a revelation.


by James Martin (Quadrille £22,224pp)

SICILY by Ben Tish (Bloomsbury £26,304 pp)

SICILY by Ben Tish (Bloomsbury £26,304 pp)

James Martin calls butter “yellow gold,” and this unashamedly self-indulgent book ranges from sumptuous snacks like a French toast sandwich—with half a block of butter costing calories—to showstoppers like roasted crab with lime and chili butter and puddings like brown butter cake with bourbon butter icing. But try not to use butter substitutes: “They are not food,” Martin shudders.


by Ben Tish (Bloomsbury £26,304pp)

After decades of Arab rule in the 9th century, Sicily’s cuisine still reflects Moorish influences, with saffron, pistachios and pomegranates common in the region’s dishes.

This cheerful book delights in eating the Mediterranean’s largest island, from arancini – saffron-scented rice balls – to pasta with almond cream and fresh crab, plus baked sweets and ice cream.

A delicious treat.

SUGAR, I LOVE YOU by Ravneet Gill (pavilion £20, 208 pp)

SUGAR, I LOVE YOU by Ravneet Gill (pavilion £20, 208 pp)


by Ravneet Gill (Pavilion £20, 208 pp)

Pastry chef and Junior Bake Off judge Ravneet Gill advises readers to “lean in the sugar and have fun.” This vibrant and colorful book features unusual cakes, cookies and puddings: highlights include miso, caramel and chocolate cake, Indian semolina shortbread and an unbaked white chocolate cheesecake.

There’s plenty here for budding bakers, plus more advanced challenges like intricate patisserie.


by Rosie Reynolds (Hardie Grant £15,160pp)

If your heart sinks at the prospect of cooking another family meal, this is the book for you.

These recipes can all be zipped up quickly and feature ingenious shortcuts such as a super-quick béchamel sauce, vegetables cooked with the skin on, or crushed shortbread cookies used as a crumb topping.

Becoming a pressure cooker could be just the thing to take us away from takeaways.


by Orlando Murrin (Ryland Peters & Small £18.99, 176pp)

Most recipes are for four or six people, but this friendly, chatty book is for those who cook on a smaller scale “in an atmosphere of relaxation, fun and companionship.” Murrin, a former Masterchef semifinalist, showcases contemporary European dishes, with some Mexican and Asian influences.

From cowboy chili con carne to chocolate lava pudding, these are uncomplicated dishes that are perfect for a dinner à deux.

VIETNAMESE by Uyen Luu (Hardie Grant £22,224 pp)

VIETNAMESE by Uyen Luu (Hardie Grant £22,224 pp)


by Uyen Luu (Hardie Grant £22,224pp)

This charming book explains that the key to Vietnamese cuisine lies in ‘the balance between sweet, sour, salty, umami, bitter and hot’.

Few special ingredients are needed – although good quality fish sauce is a must – and there are plenty of soups, vegetables, roasts, noodles and salads that have an intense flavor but are not time-consuming to prepare.

Vietnamese cuisine is cheerful and cheerful, says Luu, and this book proves it.


by Rachel Roddy (Fig tree £25,352 pp)

There are up to 600 different forms of pasta, from the well-known ravioli and spaghetti to the more obscure rigatoni and cavatelli.

Roddy, a longtime Italian resident, lists 50 types of pasta and recipes for the sauces that go best with each.

This wonderful book, also a loving guide to Italy, its regions and culinary history, shows how versatile and varied pasta can be.


by Ed Smith (Quadrille, £25,256pp)

City attorney and chef Ed Smith ranks his recipes by flavors, from “fresh and fragrant” and “chili and heat” to “spicy and curried” and “cheesy and creamy.” His inventive dishes, such as kohlrabi, sage and cheddar gratin or haggis wontons with chili oil, often require skill.

OTTOLENGHI TEST KITCHEN: SHELF LOVE by Noor Murad and Yottam Ottolenghi (Ebury £25,257 pp)

OTTOLENGHI TEST KITCHEN: SHELF LOVE by Noor Murad and Yottam Ottolenghi (Ebury £25,257 pp)

Crave is the book for confident chefs eager to try something new.


by Noor Murad and Yottam Ottolenghi (Ebury £25,257pp)

Famous for his love of esoteric ingredients, Ottolenghi emphasizes that Shelf Love only uses those that are likely lurking in your pantry. As always, he has an original way with pulses, vegetables and grilled meats, and there is also a selection of sumptuous sweets.

With tips on replacing ingredients and preparing dishes in advance, this is Ottolenghi’s most accessible book yet.


by Claudia Roden (Ebury £28,320pp)

In her latest book, the great culinary writer Claudia Roden, now 85, flutters between the cuisines of Italy, France, Turkey, Egypt, Spain and Morocco. After five years of writing, Med is both a beautifully produced cookbook and a captivating travel journal.

Roden’s dishes are bursting with spice and color and from her spiced saffron rice to a classic French lemon tart, this is the sunniest book.


by Anna Jones (4th estate £26,336 pp)

Anna Jones’s stylish vegetarian food has earned her a devoted following.

These fresh, appealing recipes, such as halloumi, lemon and caramelized onion tart, green pepper and pistachio risotto, or an exquisite baked dahl, can be prepared in a single pan, pan, or griddle.

There is a lot of emphasis here on reducing food and plastic waste: this is, she says, ‘a way of eating that helps the planet’.

VA VA VOOM VEGAN CAKES by Angela Romeo (Ryland Peters & Small £16.99, 144 pp)

VA VA VOOM VEGAN CAKES by Angela Romeo (Ryland Peters & Small £16.99, 144 pp)


by Angela Romeo (Ryland Peters & Small £16.99, 144pp)

Making a melting pot without eggs, butter or milk is quite a challenge, but this wonderful book shows how it can be done.

It’s packed with over 50 vegan cakes and bakes, from rose petal chocolate cake to a gin and tonic traybake, and there’s a recipe for egg-free meringues with aquafaba, the liquid from chickpeas, instead of egg whites. A book to surprise even non-vegans.


by Nigel Slater (4th Estate, £30,512 pp)

Reading Nigel Slater is like meeting an old friend; there are few cooking writers who involve you in their lives in the same way.

A collection of his most cooked recipes, this masterful book is packed with clever ways to use chicken, easy stews, healthy salads and classic puddings.

Nothing is too complicated here as Slater’s mantra is ‘let’s just make something good for dinner and enjoy’.


by Matt Tebbutt (Quadrille £22,224pp)

Chef Matt Tebbutt, host of BBC’s Saturday Kitchen, believes weekends are all about leisurely meals, whether that’s brunch, a family barbecue or a cozy Sunday lunch.

His recipes span many different cuisines, so you’ll find Alpine-style stuffed bread, American Cobb salad, Cape Malay lamb curry, and apricot Linzer pie. This is fun, relaxed cooking for people who like to experiment with different flavors and tastes.

FINCH BAKERY by Lauren and Rachel Finch (DK £20,239 pp)

FINCH BAKERY by Lauren and Rachel Finch (DK £20,239 pp)


by Lauren and Rachel Finch (DK £20,239 pp)

The Finch sisters, social media stars who run a bakery in Lancashire, made a name for themselves with treats such as cotton candy cake, red velvet cookie sandwiches and their famous tiered cake pots.

Their debut book guides you through making cakes with striking icing and fun flavor combinations – lemon and blueberry blondes, anyone?

A cookbook for young bakers who want to make Instagrammable cakes.


by Kathy Slack (Ebury £25,287pp)

A food writer and avid vegetable grower, Kathy Slack manages to combine both of her passions in this delightful book, with chapters built around everyday produce such as zucchini, beans, kale, tomatoes and pears.

From pea and paneer curry to beetroot cheesecake with green sauce, the recipes are bursting with freshness. An inspiring guide for anyone who wants to get more fruits and vegetables in their diet.


by Sarit Packer and Itamar Srulovich (Pavilion £26,243pp)

The authors run Honey & Smoke, a popular London restaurant specializing in Middle Eastern grilled food, and believe that grilling gives food a unique intensity of flavor.

Chasing Smoke is not only a strikingly original cookbook, but also a travelogue about the cuisines of Turkey, Jordan, Israel, Egypt and Greece.

The recipes are clearly explained and, while they may sound exotic, they don’t require too many fancy ingredients.

To buy a book on these pages for a 10% discount visit www. mailshop.co.uk/christmas or call 020 3176 2937


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