There are some great new food books out this year, and with Christmas around the corner it's the perfect occasion to pick out some of our favourites worth putting under the tree this year.
There are cookbooks from like likes of Noma and Koks restaurants, as well as the cookbook from the hit TV series Somebody Feed Phil, and a tome from hospitality pro Will Guidara on his journey into hospitality. They're all here in our round-up of food books that will be sure to spread some Christmas sparkle this year. Take a look below.
An Alphabet of Aniar: Notes for a New Irish Cuisine
by JP McMahon
Irish chef and owner of Aniar restaurant in Galway, JP McMahon, has a new book out for pre-order: An Alphabet of Aniar: Notes for a New Irish Cuisine. The compendium builds on his his previous release dedicated to the history of food in Ireland, TheIrish Cookbook, by discussing some of his personal philosophy and findings from the last eleven years at Aniar.
Through the framework of the alphabet, McMahon enlivens the narrative of Irish food for home cooks, starting with the benefits and versatility of 'Alexanders' (also known as horse parsley) that have grown along Ireland’s hedgerows for thousands of years, right through to 'Zero Waste'.
“My hope for this book is that it inspires whoever picks it up to love and cherish Irish food a little more. I hope by reading it the reader will be able to see beyond national stereotypes when it comes to food, but also probe a little more deeply into their own landscape and community,” says McMahon.
Will Guidara, former co-owner of legendary restaurant Eleven Madison Park, shares his hospitality journey, from childhood to his professional pinnacle at the 'Best Restaurant in the World', urging us all to find the magic in what we do for ourselves, the people we work with, and the people we serve.
It's an honest and no-holds-barred account, with fascinating first-hand insight into what makes a hospitality obsessive, and why it's within reach inside all of us, no matter which sector we work in.
Heston Blumenthal is back with more culinary wizadry inhis new book, where he shares 70 recipes, alongside his thoughts, stories, insights and hacks, magically turning each into a cooking session. The book includes Blumenthal's iconic recipes, like pea and ham soup-in-a-sandwich, bacon and egg porridge, popcorn chicken, and (r)ice cream. You'll find them all alongside more simple and doable ideas, like green gazpacho, beetroot and pea salad, quinoa with vegetables, Moroccan pasties, and hemp panna cotta.
The comic and culinary adventurer has written a companion book to his hit TV series, Somebody Feed Phil the Book, which features dozens of recipes from some of the world’s most famous chefs who have appeared on the show.
Take a deep-dive into Noma’s test kitchen in the legendary Copenhagen restaurant's new publication, with over 200 dishes catalogued with detailed photography and comprehensive descriptions. While it's not a definitive cookbook per se, in true Noma spirit it was written to help catalyse that unique creative spark for each reader. The book has a QR code that details each recipe if you're game to have a go.
by Tim Ecott Introduction by Poul Andrias Ziska, head chef at Koks
Discover the raw beauty of the rugged and windswept home to Koks restaurant, in the remote Faroe Islands, with a focus on the food produced there. Photographer Claes Bech-Poulsen caputures the dishes in mesmerising pictures, while Tim Ecott captures the essential spirit of the Faroes in text.
Fans of London's Borough Market get the lowdown on the traders and the ingredients that make it such a unique food destination in The Knowledge. As well as stories and expert advice straight from the market's traders, there are also over 80 exciting recipes from award-winning food writer Angela Clutton that will help you make the most of their exceptional produce. Think fishmonger's pie with fish crackling; baked gammon with market preserve glaze; parsnip gnocchi and smoked garlic butter; walnut and pomegranate baby aubergines with saffron quinoa; brown bread Victoria sponge with orange and saffron curd; and chocolate olive oil cake with figs and hazelnuts.
The British Cookbook : Authentic Home Cooking Recipes from England, Wales, Scotland and Northern Ireland
Ben Mervis, with an introduction by Jeremy Lee
Author and food historian Ben Mervis captures the diverse culinary landscape of England, Wales, Scotland and Northern Ireland, in his new deeply-researched cookbook, which also doubles up as part cultural history book. There are over 550 authentic recipes divided into logical chapters, which encompass home-cooked classics, such as shepherd's pie, Welsh rarebit and Victoria sponge, to lesser-known and regional recipes, such as Bonfire Night black peas and Dublin Bay prawns. Perfect for surprising your guests with historical trivia as they dine.
Mythrayie Iyer from India was declared the winner of the S.Pellegrino Young Chef Academy Competition 2022-23 Regional Final for Africa, Middle East and South Asia (AMESA) held in Cape Town, South Africa.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.