Christmas 2020 is nearly upon us, so to help with some last minute gift inspiration we’ve put together a series of themed Gift Guides rounding up a selection of our favourite new releases – with a little something for everyone!
First up: Food & Drink!
By Tom Kerridge
Publisher: Bloomsbury Absolute
The long-awaited cookbook from Tom Kerridge‘s legendary two-Michelin-star pub has finally arrived, and it is an absolute essential for anyone with a passion for quality food and fine dining.
A relaxed and accessible dining space in the heart of Buckinghamshire, The Hand & Flowers is the only pub in the world to acquire two Michelin stars, and this stunning new book showcases the innovative and sophisticated dishes that masterfully reinvent and elevate British classics for the twenty-first century.
THE HAND AND FLOWERS COOKBOOK presents 70 of the best dishes that have ever appeared on the menu, including Roast hog with salt-baked potatoes and apple sauce; Slow-cooked duck breast, peas, duck-fat chips and gravy; Smoked haddock omelette; Salt cod Scotch egg with red pepper sauce and picante chorizo; and Chocolate and ale cake with salted caramel and muscovado ice cream.
With specially commissioned photography by renowned photographer Cristian Barnett, THE HAND AND FLOWERS COOKBOOK is a stunning celebration of one of the world’s best and most authentic restaurants.
By Fernando Peire & Gary Lee
Publisher: Quadrille Publishing
A beautiful new edition of the 2017 cookbook publishing to celebrate the centenary of the quintessential London restaurant, and one of the great culinary landmarks, THE IVY NOW: NEW EDITION is an absolute must for foodies and theatre lovers alike.
More than twenty years on from the publication of the original Ivy cookbook, it’s time for an all new peek behind those famous stained-glass windows.
The Ivy is where people go to see and be seen, encapsulating everything that’s glamorous and romantic about dining in the capital. The original Ivy was established in 1917 on the very site where it still stands, in the heart of London’s Theatreland. The epitome of glamour, there can be few film stars, musicians, royals, writers, artists and raconteurs who have not passed through its hallowed front doors. There are now also several Ivy brasseries and cafés nationwide.
THE IVY NOW: NEW EDITION contains all the dishes, secrets and stories behind the restaurant’s success.
Charismatic Director and former maître d’ Fernando Peire tells the story – the history, the theatre, the celebrities and the scandal – and with classic recipes from Executive Chef Gary Lee, including the Ivy’s signature shepherd’s pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for a new generation of Ivy fans.
By Kim-Joy
Publisher: Quadrille Publishing
Kim-Joy’s fun and quirky baked creations have charmed fans ever since her breakthrough appearance on Great British Bake Off back in 2018, and CHRISTMAS WITH KIM-JOY offers up a festive collection of edible cuteness in true Kim-Joy style, with ideas and recipes to bring a smile to bakers young and old.
Sharing her simple decorating techniques and her delicious flavour combinations, CHRISTMAS WITH KIM-JOY will delight novice and seasoned bakers alike with – amongst many others – her melted snowman cake pops, white chocolate igloos with marshmallow seals, penguin bao buns and incredible inspiration for designing your own magical gingerbread village.
Whether you’re after ideas for edible Christmas gifts or bigger bakes to feed friends and family, you’ll find a treasure trove of adorable recipes here that will melt everyone’s heart.
By Calum Franklin
Publisher: Bloomsbury Absolute
Discover the definitive pie bible from self-confessed pastry deviant, chef and London’s “King of Pies”, Calum Franklin, acclaimed by the likes of Jamie Oliver and Tom Kerridge, to name just two!
Calum knows good pies and in his debut cookbook, THE PIE ROOM, he presents a treasure trove of recipes for some of his favourite ever pastry dishes. Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury, veggie and meat, including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts.
Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you’ll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers.
If you love your pies, THE PIE ROOM is most definitely the one for you!
EKSTEDT: The Nordic Art of Analogue Cooking
By Niklas Ekstedt
Publisher: Bloomsbury Absolute
Through his bold flavours at the eponymous Michelin-starred Stockholm restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can.
The restaurant, EKSTEDT, is at the very heart and centre of the book, providing the foundation for Niklas’ stories of seasonal, and regional, traditional Swedish cooking.
Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake.
Stunning photography from David Loftus brings Niklas’ recipes and the Nordic seasons to life.
By Dan Toombs
Publisher: Quadrille Publishing
THE CURRY GUY BIBLE brings together 200 of Dan Toombs’ classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls. Fans of The Curry Guy love his recipes – because they *really* work, tasting just like your curryhouse favourites.
For the first time Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won’t find anywhere else. Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options.
With a guide to essential ingredients and simple cooking tips throughout, THE CURRY GUY BIBLE is the only curry cookbook you will ever need.
By Olia Hercules
Publisher: Bloomsbury Publishing
What is a ‘summer kitchen’? In Ukraine, it means a small cooking space located in the veg garden, away from the main house.
Calling on fond childhood memories and countless conversations and cooking sessions, Olia Hercules shows how you can truly make the most of summery ingredients to create new, inventive and utterly delicious plates of food. SUMMER KITCHENS features recipes including burnt aubergine butter on tomato toast, sourdough garlic buns and poppyseed cake with elderflower and strawberries – each bite more delicious than the last.
As you cook your way through generous salads, moreish mains and sweet delights, you’ll discover a way of cooking that is both traditional and contemporary, because these techniques and flavour combinations have been handed down through generations, yet reworked for every home kitchen.
SUMMER KITCHENS also has a detailed chapter on fermentation, preserving and pickling (an ancient practice in Ukraine) that will inspire beginners and frequent picklers alike. It’s a gorgeous way to discover sustainable, healthy and delicious food for the summer and beyond.
