February looks like it's set to heat up with three new cookbooks big on flavour and spice that'll whisk you away to warmer climes.
Take a trip around the world to India and back to the koreatowns of the USA and the state of Texas in these accessible guides that'll walk you through the unique recipes and stories that define them.
1) United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State by Jessica Dupuy
Cowboys, Dallas, tornadoes, Tex-Mex... there's alot Texas is renowned for, but what do we really know about the heart of its' food?
This guide will take you on a tour of the lone star state giving you a taste of its history and the unique cuisine that's a mash up of many favourites.
The geographical tour takes in five distinct culinary regions: Central, Coastal, East, South, and West Texas where we learn this is cuisine is big on flavour and BBQ's with many nationalities having had a helping hand in shaping the 'big' food. Favourites like Fajitas, queso, chili, cornbread and more are all are given deserved recognition.
2) The Indian Family Kitchen: Classic Dishes for a New Generation By Anjali Pathak
De-mystify Indian cookery with this simple collection of modern, inspired and mainly vegetarian recipes hailing from the granddaughter of the famous 'Patak' brand of Indian groceries.
Anjali Pathak grew up in India and is a perfect guide to the uninitiated or those with a love of spice "I wanted to draw on the food I love and have loved growing up which is why there are some family favourites in there that are traditionally Indian, such as tadka dhal and slow-roast spiced lamb, and then there are some modern creations such as crispy sumac okra and drunken chicken." She also shares some family kitchen secrets, shortcuts and spices you should always have in stock.
3) Koreatown: A Cookbook By Deuki Hong and Matt Rodbard
Whether you're new to Korean cookery or already initiated this cookbook is a great inspirational guide. There's no soft lens work here, prepare for a punchy, no bars held New York style account of Korean cookery in the USA.
NYC chef Deuki Hong and writer Matt Rodbard travelled to Koreatowns throughout the US to collect stories and up to the minute recipes from Korean-American communities to create the book. Fans won't be disappointed finding accounts of everything from "beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table."
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.