Top 10 New Cookbooks to Inspire Your Tastebuds
Following a weekend of food dedication for a lot of people, for instance Easter Sunday meals and Passover Seder plates, here at Ultimate Library we started to look for food inspiration. We have, therefore, compiled a list of some of the most exciting cookbooks of the year.
Throughout this list we travel the globe getting inspiration from Mexico, Shanghai and Italy in order to brighten and enhance our everyday cooking. We also hoped to gain inspiration for a variety of occasions so we can eat sustainably as well as dishing up for a dinner party (fingers crossed we can have dinner parties soon). So get your pots and pans at the ready and dive into these tastebud sensations.
Today’s Special by Phaidon
Twenty of the globe’s leading chef-curators have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today’s culinary realm.
One Pot, Pan, Planet by Anna Jones
Anna Jones takes us on a tour of the world using simple one-pot recipes. The 150 recipes are perfect for quick cooking, reducing waste, and eating sustainably. With recipes for every occasion from a weeknight tahini broccoli on toast to the puddings and feasts, these inventive and varied recipes will become kitchen staples.
Super Sourdough: The foolproof guide to making world-class bread at home by James Morton
After one year of everyone learning to bake bread, sourdough is the true test of an aspiring bread-maker. And there are a LOT of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science. So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?
Bavel by Ori Menashe and Genevieve Gergis
A cookbook that skips across the Middle East exploring fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-roasted flatbreads; fall-off-the-bone roasts and tagines; buttery pastries and tarts; and so much more. Bavel celebrates the freedom to cook what we love without loyalty to any specific country, and represents a world before the region was divided into separate nations. (Available 25th of May)
My Shanghai by Betty Liu
Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Liu focuses on dishes that are meant to be prepared and eaten at home, the book is organized by season, to highlight how Jiangnan cuisine focuses on the freshest ingredients.
Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi, Noor Murad and The Ottolenghi Test Kitchen
Perfectly in sync with home cooking, Shelf Love takes the flavour packing punch we expect from Ottolenghi transforming it into something more flexible. As we all have in the past attempted to make a meal out of scant cupboards, these recipes allow you to use what you have to hand rather than a strict set of ingredients. This is how to cook the Ottolenghi Test Kitchen way. Despite not being available now we are very excited to see what is new from Ottolenghi. (Available 30th of September)
Rice: A Savor the South Cookbook by Michael W. Twitty
One of the staple foods around the world, Rice can be included in any meal of the day. Twitty brings forward recipes from around the globe that show how indispensable this grain is. Many recipes being used in the American South, an area combining elements of African, Asian, and Caribbean diaspora.
The Food of Oaxaca by Alejandro Ruiz
An established ambassador of Oaxaca cuisine, Ruiz very gently guides the reader through his influences and his journey through learning to cook. The cookbook is separated into three phases; traditional cooking he learnt in his childhood, cuisine from the coast, and the dishes Ruiz serves in his restaurant. Each step is marked with olfactory and visual clues to aid even the most amateur chef.
The Italian Deli Cookbook by Theo Randall
This book showcases the amazing produce and ingredients available through Italian deli’s, with most products also being available in supermarkets now. A wonderful list of classic family recipes and deli favourites this book is an easy way to elevate your cooking.
Mother Grains: Recipes for the Grain Revolution by Roxana Jullpat
For a year that has been for some focussed on perfecting bread, or baking the best cookies this cookbook will enhance all your favourite recipes. Jullapat uses eight grains throughout these recipes to add nuanced flavours to every dish. (Available 21st of May)