10 nice meals books of 2020 | Foods and drinks books

The Equation of Taste: The Science of Great Cooking Explained in 100+ Essential Recipes
Nik Sharma |
(Chronicle Books)

The equation of taste Nik Sharma

Sharma, a former molecular biologist, food writer, and photographer, researches the science behind the food we eat. This isn’t a Heston-like chemistry, but the how and why, which is broken down into seven foundations: brightness; Bitterness; Saltiness; Sweet; Enjoyment; Fieriness and wealth – with dishes to present everyone. The recipes themselves are a wonderful mix of Indian and American flavors: “I use food to connect my past with my present and future – to draw a thread between my life in India, my life in America and the people and places me saw and met on the way, ”says Sharma. Favorites include a masala cheddar corn bread and a garlic ginger dal with vegetables. MT-H
Buy it for
the insights – and the corn bread
To order a copy of The Flavor Equation, go to guardianbookshop.com

The cake room
Calum Franklin
(Bloomsbury)

Cake room Calum Franklin

A recipe book for the enthusiast and obsessed by Calum Franklin, the chef who turned the Holborn Dining Room into a shrine for cakes. They’re all here: fish pies, pork pies, chicken pies, cheese and onion pies, beef pies, cottage pies, game pies … although the book starts with pudding with almost every type of pastry (too exhaustive and long to start listing) Schuster and Clafoutis. It comes into its own with the chapter “Grand Party Pieces”. Here are the two-day, eight-sided cake masterpieces like the ultimate beef wellington and coronation chicken cake, well presented, carefully and patiently told. An exciting journey into the mind and the kitchen of a chef who has found his voice. AJ
Buy it for
its authority and clarity. Henry VIII would agree.
To order a copy of The Pie Room, go to guardianbookshop.com

Ottolenghi taste
Yotam Ottolenghi & Ixta Belfrage
(Ebury)

Ottolenghi taste

The third in his vegetarian series with Plenty and Plenty More: 100 new recipes, 45 of which are vegan, and others that can be like that with little effort. “How many other ways are there to fry an eggplant?” he asks. “I’m happy to say that there are many answers.” The co-author and creator Ixta Belfrage has expanded the Ottolenghi world. The spices have become spicier from further on, the shift a little further from the core of the old school Ottolenghi, but there is nothing here to frighten the believers. The recipes read wonderfully, the flavor profiles are carefully constructed, and the warm voice while writing is soothing. The wider world it lives in is made calming and accessible. In short, another Ottolenghi triumph. AJ
Buy it for Your kitchen shelf
To order a copy of Ottolenghi Flavor, go to guardianbookshop.com

The Pastry Chef’s Guide: The Secret To Any Successful Bake
Ravneet Gill
(Pavilion)

The pastry chef Ravneet Gill

Gill grew up above a corner shop and that’s where he began to love chocolate raisins, crunchies and Cadbury’s Fruit and Nut. Gill loves things that are sugary: “I try to eat something sweet every day,” she says. This book is full of that enthusiasm – and an obsession with perfection. The perfect chocolate chip cookies were rightly a hit during Lockdown’s banana bread madness, and their cheeky Instagram videos serve as the perfect accompaniment to the title. What’s special about the book is that Gill makes the pastry shop feel light. From caramel and creme pat to marshmallow, meringue and puff pastry, there is no better guide. MT-H
Buy it for
the rice pudding – Gill’s ratio is 1: 1 rice pudding and creme anglaise
To order a copy of the Pastry Chef’s Guide, go to guardianbookshop.com

Fäviken: 4015 days from start to finish
Magnus Nilsson
(Phaedo)

Faviken: 4015 days from start to finish

There are cooks who can write and of course there are writers who can cook. Here Magnus Nilsson is often both. The book is also a mix of reflections, memories, and a full list of all the dishes prepared in his decades-long cult restaurant, Faviken, with plenty of photos from the Phaedo era. The first writing is already after Faviken with the title “How to care for an apple tree” (Nilsson now works in an orchard in southern Sweden, far from its frozen north). Perhaps the most compelling piece records the collapse that preceded the decision to close the restaurant after 11 years. Sometimes the book’s separate identities fit together less easily, and you might wish it were one or the other, although Nilsson excels in both areas. You leave with a feeling that he will likely make an excellent gardener too. AJ
Buy it for
Immersion and exit. You don’t have to read it from start to finish
To order a copy from Fäviken, 4015 days from start to finish, go to guardianbookshop.com

kitchen
Ravinder Bhogal
(Bloomsbury)

Kitchen rapper Bhogal

The joy lies in the subtitle: “Proudly fake recipes from an immigrant kitchen.” Bhogal was born in Kenya to Indian parents (Jikoni, also the name of their elegant Marylebone restaurant, means “kitchen” in Swahili) and came to Great Britain as a child. These pages are playful, open and strict, an authentic festival of diversity, heritage and taste. It can be found in the voice and the recipes: an inviting mix of cross-cultural favorites such as oyster pani puri, spicy scrag end pie or paneer gnudi with saag. A book that bears its influences lightly, but with imagination and respect. AJ
buy it
To feed people
To order a copy from Jikoni, go to guardianbookshop.com

Chaat
Maneet Chauhan & Jody Eddy
(Random House US)

Chaat Maneet Chauhan & Jody Eddy

Essential India via the USA, where chef Chauhan and writer Eddy live. Chaat crosses India by train from north to south, from east to west, in search of the country’s typical snacks. The reader is transported through train stations, markets and household kitchens. Puris, Dosas and Pakoras scent the pages of Lucknow, Srinagar, Jaipur, Kolkata and others with the typical street food recipes of each city. In a year when the world has shrunk, this book could go a little way to expand it. More than any other this year, it created a deep hunger for travel. AJ
Buy it for his evocative calling, and conjuring up the magic of an Indian railroad.
To order a copy of Chaat, go to guardianbookshop.com

The Rangoon Sisters: Authentic Burmese Home Cooking
Amy and Emily Chung
(Ebury Press)

The Rangoon Sisters Cookbook Amy & Emily Chung

Bright and beautiful and full of dishes that I want to eat: Khayan Jin thee Thoke (tomato and crispy peanut salad); khayan thee hnat (stuffed baby eggplant curry) and hsi jet khauk swe (garlic oil noodles), now a popular weekday meal. South London born sisters Amy and Emily Chung are NHS doctors who founded a supper club in 2013 with great success. “Our food is nothing special. We don’t present it in rings or make cheeky drizzles or foams. The recipes in this book are all of our homemade recipes, ”they say. Many of the dishes come from watching how mom and grandmother cook. Well processed and accompanied by enticing, colorful pictures, this book is a joy. MT-H
Buy it for
the spices
To order a copy of The Rangoon Sisters, go to guardianbookshop.com

dirt
Bill Buford
(Jonathan Cape)

Dirt Bill Buford

In which the famous founder of Granta, fiction editor of the New Yorker, author of Among the Thugs and Heat, gives up his literary life to move to France so he can learn to cook like a French chef. And not for months, but for five years with his young family in Lyon, an ugly city where Paul Bocuse and the famous La Mère Brazier restaurant live. His children adapt the fastest. Your father doesn’t speak French. In the meantime, Buford can’t get a top chef to hire him, so he trains the friendly baker Bob and learns to make bread. He also learns to kill a pig up close. Eventually he studies at L’Institut Paul Bocuse and realizes his dream of working at Brasier, where he and a younger female Stagiere are bullied. All of this, of course, brilliantly written over endless drafts and years to come. We won’t see it again. AJ
Buy it for
the obsession, the humor, and holding you from following your dream
To order a copy of Dirt, go to guardianbookshop.com

Cook, eat, repeat
Nigella Lawson
(Chatto & Windus)

Cook, eat, repeat Nigella Lawson

First some numbers: 22 years after the publication of How To Eat, Book Number 12, 150 Recipes. It can sometimes be difficult to separate Nigella, the writer, from Nigella, the cook, or Queen Nigella, the personality. And they are all here in this knowing meditation on food and its relationship to it. The mindful futility of peeling a potato plus stacks of recipes. On the content page you can see: The first chapter entitled What is a recipe ?. And others: A loving defense of brown food, and a lot depends on dinner. The recipes are calming, almost timeless. You don’t have to be too modern right now. Deliciousness is everything. It’s subtitled Ingredients, Recipes and Stories – and for me, it’s story writing that transcends. Like the best Nigel Slater, Cook, Eat, Repeat, our other long-time household deity by first name, is experienced, luxurious read. My food book of the year. AJ
Buy it for
the people you love and who love food
To order a copy of Cook, Eat, Repeat, go to guardianbookshop.com

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