Summer Cookbook Recommendations

In the two months since I last put together a cookery book compilation for you, I’ve amassed a bumper collection of brilliant new titles to share with you. There are some truly excellent new books around, and I’m pleased to introduce you to seven brilliant books below.

As always, I am giving away a selection of the featured books, so please read on for details of how to enter.

Fruitful by Sarah Johnson

This is probably the most elegant recipe book I own on the subject of fruit. It contains a really special collection of simple but sophisticated sweet and savoury fruit-based recipes. 

Sarah Johnson is an American-born pastry chef who works as Head of Pastry Development for Spring and Heckfield Place. She trained at Chez Panisse. The influences of these establishments is keenly felt in her work, which is deeply rooted in using quality ingredients at their peak seasonality.

This book is bursting full of good ideas and useful information on flavour pairings. I think it could be particularly helpful for anyone keen on baking or perhaps needs some great ideas for dinner parties. It is, without question, one of the most inspiring books that’s come across my desk this year. A real keeper.

A Book of Mediterranean Food by Elizabeth David

First published in 1950, this ground-breaking book has been restored by Grub Street and is available in its original format in a gorgeous hardback edition for the first time since the 1960s.

This beautiful compilation of recipes was based on a collection of recipes Elizabeth David gathered during her time living in France, Italy, Greece and Egypt.

This is such a lovely book, charmingly illustrated, and full of interesting recipes and stories. Modern readers will now be familiar with many recipes and will find the ingredients readily available, but the timeless appeal of this book is enduring. An enjoyable and informative read, and an important addition to any cookbook collector’s bookshelves.

Agak-Agak  by Sham Hanifa

Agak-Agak is an inspiring delve into Malaysian food, guided by Sham Hanifa, who runs three establishments based in County Leitrim in Ireland. Sham grew up in Taiping in Malaysia, and this book explores recipes inspired by his childhood. Agak-agak means ‘to estimate’, which represents the instinctive approach to cooking so often used across Malaysia. This book contains 30 great recipes and plenty of tips and advice on how to use and blend key flavours to deliver the sweet, salty, sour and spicy flavours typically found in Malaysian food.

Middle Eastern Cookery by Arto Der Haroutunian

This is another book that is back in print after 20 years and is regarded as the seminal work on the subject. It’s a really broad study of recipes from across the Middle East, including dishes from Afghanistan, Egypt, Syria and Armenia, for example. This is such a useful and informative book of reference for anyone interested in learning more about the food from this region, which so many of us know and love. A complete steal at £20, too.

Cucina del Veneto by Ursula Ferrigno

Those of you who have been reading my book reviews for some time might remember how much I enjoyed Cucina di Amalfi by Ursula Ferrigno when it landed on my doormat some months ago. This time, Ursula is documenting the food (and wine) from the Veneto, and this book is every bit as good. Veneto is divided into seven provinces, each named after their provincial capitals: Belluno, Padova (Padua), Rovigo, Treviso, Vicenza, Verona and Venezia (Venice).  The recipes in within are enticing and feel very achievable, especially for those, like me, who don’t have an Italian deli nearby from which to source ingredients. Whether you know this region of Italy, or if it’s more of an unknown, this book is a thorough and enjoyable introduction to making the food of Veneto at home.

Crazy Water, Pickled Lemons by Diana Henry

Another new edition from Diana Henry’s back catalogue. It was first published in 2002 and this beautiful new edition breathes new life into this important book. It’s strapline is: ‘enchanting dishes from the Middle East, Mediterranean and North Africa’, and it is a truly delicious and fascinating exploration of recipes from this part of the world. This is a really lovely book, packed full of interesting and deeply appealing recipes. As ever, Diana’s writing really shines through, making this a totally special book and another that any keen cookbook collector should consider owning.

Easy Indian Vegetarian by Chetna Makan

This is the latest book written by Bake Off winner and all-round powerhouse, Chetna Makan. This is a great book, packed full of really simple Indian vegetarian recipes for meals, snacks, sides and more. Chetna travelled to India to undertake her research, visiting home cooks who shared recipes and techniques with her. This book is a fascinating record of her travels, and introduced me to many recipes I had not come across before. Helpfully though, Chetna has interpreted these recipes in an achievable way for cooks back home, and recipes I’ve tried and love include namak para, makai cutlets and a lovely baigan tamatar.