Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes–from Candy to Cookies, Puff Pastries to Petits Fours by Allyson Kramer
If you have food allergies or have to cook for somebody with them, it is extra useful to be able to make classic recipes as opposed to some esoteric concoction that sets the allergic person even farther apart by dint of weird and spooky ingredients.
In ‘Sweet Eats for All’ Allyson Kramer keeps the promise of the title by offering safe alternatives to classic recipes such as Key Lime Pie, German chocolate cake and puddings such as pots de creme, albeit made with fashionable chocolate butternut. The person with allergies can once more enjoy the cakes, candies and puddings they always saw as denied them.
No food lover likes to be out of gastro-fashion and Kramer nods to the current ur ingredients such as Matcha and the canny use of vegetables to add moisture and texture. Clever techniques and substitutions, cool ingredients (smoked salt topping!) plus childhood nostalgic favourites such as lollipops and ice creams are included and all are underpinned by Kramers fifteen years of experience in cooking and recipe development.
A great book that belongs on the shelf of anybody with a food allergy or those seeking a new way of eating.
Juniors Cookbook by Marvin & Walter Rosen
Famous for its classic American Diner food and bakery, Juniors is one of NYC’s most famous and iconic restaurants. The cheesecake recipes alone make the cover price worth it; we have baked probably hundreds of these over the years and the Juniors cheesecake has been voted NYC’s best. Baked on a classic sponge base, flavoured with a little lemon peel and a whole lot of vanilla, we have never eaten better. The recipes are interspersed with the history of the restaurant and Brooklyn with downhome Jewish cooking well represented. Recipes for cheese blintzes, the classic Black n White cookies, Macaroni Cheese, all manner of cookies and mains are all easy to follow but you will need to buy USA style measuring cups.
The Pastry Queen: Royally Good Recipes From the Texas Hill Country’s Rather Sweet Bakery and Cafe by Rebecca Rather and Alison Oresman
One of our favourite ever chefs, recipe creators and cookbook writers, Rebecca Rather is a distinguished pastry chef and restaurateur in the Texan Hill Country town of Frederiksburg. Rebecca was proprietor of ‘The Rather Sweet Bakery’ and ‘The Pink Pig’ and her books are packed with stories and photographic essays that act as testimonies to just how good and reliable her recipes are. Who would have thought that adding fresh mashed potato to Jailhouse Cinnamon Rolls would make them light and airy?
Her Tuxedo Cake has been requested for every child’ birthday we know- three layers of luscious chocolate sponge drenched in chocolate and frosted with Creme Chantilly. The giant PB&J cookies are the size of dinner plates (everything is bigger in Texas) and chicken pot pies made and baked in pastry topped dishes look and taste superb. We have made nearly all her recipes and they range from super indulgent cakes ‘Mexican Tres Leches Cake, to yeast baking such as Kolaches- pillowy sweet yeast buns stuffed with either savoury or sweet fillings. Main courses and snacks are well provided for too with King Ranch Casseroles and vividly coloured bowls of soup packed with Tex Mex flavour.
The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman
One of THE best and original Christmas baking and cooking books, jam packed with table dressing and serving ideas, this book is undoubtedly what gave Nigella some of her ideas regarding her own Christmas book. Rebecca Rather is a trained pastry chef, caterer and restaurateur and her recipes always, always work without being faffy and cheffy. She is fond of family style meals, eschewing individual portions and you will find wonderful tall layer cakes spiked with alcohol, fruit and inventive flavourings. Cocktails and party drinks are a strength too.
Our favourites? Whiskey Glazed Eggnog Cakes, In-the-bag Chile Frito Pie, Cranberry Margaritas, Cowboy Coffee and Olive Beef Tenderloin. Oh and don’t forget to try the Warm Pear Ginger Upside Down Cake with Amaretto Whipped cream.
Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen by Elisabeth Luard
Elisabeth Luard is an ‘insiders’ choice. Not backed by a mega bucks publicity campaign, her books sell steadily to people who appreciate beautifully understated, knowledgeable food writing underpinned by accurate recipes that work. This is a trans-regional ‘Greatest Hits’ of Spain with foolproof recipes for Gazpacho, Tortilla, Albondigas and Paella. Luard once lived in Andalusia and knows of what she writes, speaks and eats.
Best Food Writing edited by Holly Hughes (2000-2013)
One of my favourite food writing anthologies, Hughes collates and edits the best food writers from around the World in each yearly collection. The latest edition features NYC chef and restaurateur Gabrielle Hamilton (Guess who’s coming to dinner), Jonathon Gold on Hawaiian food trucks, Carole Penn-Romine on ‘Coke and Peanuts’ and a very moving meditation on feeding ice cream to her dying Mother by Sarah DiGregorio. Previous editions feature well known British food writers too but the stories told are of events and emotions common to all nationalities. Everybody eats!
Eat: The Little Book of Fast Food by Nigel Slater
Returning to the format of his first books and updating it for the Twitter generation, Slater has produced reams (over 600) of user friendly non faffy recipes that I think parent and other time pressed cooks will find both invaluable and intelligent. The book alone is a joy to possess being chunky and beautifully designed with its cloth covers and text-economical recipe descriptions. Yes it presupposes that you have some cooking experience; I wouldn’t buy it for a teenager who did not know what ‘braise’ means for example. But for those cognizant of the basics and keen to experiment, this book would make a great gift or leaving home present.
A Tale of Twelve Kitchens by Jake Tilson
Infused with the artists sensibility of its author, this is a book about living, travelling and cooking as you go. An inveterate collector, Jake Tilson’s book has something of the scrapbook about it but it is not scrappy. Moving in a linear fashion from his English countryside youth through London and marriage which led him to Scotland and then kitchens and cooking in far flung places – Santa Fe, Tuscany and LA, this book is filled with achievable recipes with a sense of place. Try Dominican Black beans, Secret Garden Mulberry Sauce and Butteries.
The Clandestine Cake Club Cookbook by Lynn Hill
Across the UK and beyond, thousands of home bakers have been meeting covertly in hidden locations with the same simple mission: bake, eat and gossip about cake. These are the members of the phenomenally popular Clandestine Cake Club and here are their recipes. From Smoked Chile Chocolate Cake to the lovely Citrus section, these cakes are reliable. They work, they look good but do not require Peggy Porschen levels of expertise in the decorating department and they taste superb.
The Clatter Of Forks And Spoons by Richard Corrigan
Based on the dictum that ‘everything should taste of itself’ Corrigan creates recipes that are hearty, earthy yet simple in he does not expect you to use thirty ingredients from far flung corners of the globe. This is a big read of a book full of memoir and stories of his youth reflected in reinterpretations of meals from those times. We love the Bentley’s Fish Pie, the Eight Hour Lamb and wonderful crab dishes.
Made In Sicily by Giorgio Locatelli
Companion volume to his ‘Made In Italy’ and both books are huge, all encompassing tomes. This volume focuses on the regional cooking of Sicily, an Italian island with a cuisine bearing the imprint of its many invaders. Locatelli intersperses memoir and food writing with intelligently compiled recipes base upon a love for the island kindled in him aged ten. Simpler in ingredient and preparation than his previous book ‘Made In Italy’ which is reflective of the Sicilian way, this book should be used in tandem with seasonal produce where possible. Broccoli, Chile and Almond Salad, Lamb with Broad Beans and Cassatta (Ricotta Cake) are all favourites of ours.
A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg
Molly’s blog ‘Orangette’ was one of the earliest and exists to this day. This book is both food memoir, an account of life and family and full of excellent modern recipes. Her writing is poignant, sharp and never strays into food hyperbole. Favourites? Vanilla Bean Buttermilk Cake with Glazed Oranges and Creme Fraiche and Doron’s Meatballs with PineNuts, Coriander and Golden Raisins. The titles alone make us swoon. Molly now has her own restaurant in Seattle called ‘Delaunay’ and a new cookbook due out this May 2014. We await this eagerly and encourage you all to follow her wonderful blog http://orangette.blogspot.co.uk/
How To Eat by Nigella Lawson
Is it hyperbolic to describe this as a seminal food and cooking text? We don’t think so and are proud to declare ourselves as very early Nigella adopters, being fans of her early ‘Vogue’ food columns that went onto become this book. Nigella’s first book is written with such love, warmth and longing for memories of past meals that it will resonate forever. This is the kind of food book to hunker down with and read as you would a work of fiction. You will be guaranteed to want to cook from it too as it is jampacked with useful achievable advice for everyone. Personally we found the weaning and infant feeding chapters full of useful advice- like having a Health Visitor, Mother, friend and champion cook rolled into one and standing by my side whilst we agonised over what to feed our children. For us the cover price alone is justified by Nigella’s tip on how to prep large amounts of kids party Marmite sandwiches. Simply beat butter and Marmite together in a bowl until soft and incorporated and then spread the bread with it. Amazing. Simple.
A Girl Called Jack- 100 delicious budget recipes by Jack Monroe.
Her writing is superb, she is socially and politically moral and her recipes are not runners up in taste and style. Jack is a cash-strapped single mum living in Southend. When she found herself with a shopping budget of just £10 a week to feed herself and her young son, she addressed the situation with immense resourcefulness, creativity and by embracing her local supermarket’s ‘basics’ range. She created recipe after recipe of delicious, simple and upbeat meals that were outrageously cheap. Learn with Jack Monroe’s A Girl Called Jack how to save money on your weekly shop whilst being less wasteful and creating inexpensive, tasty food. Recipes include Vegetable Masala Curry for 30p a portion, Pasta alla Genovese for 19p a portion, Fig, Rosemary and Lemon Bread for 26p and a Jam Sponge reminiscent of school days for 23p a portion. We loved the Gigantes Plaki- tomato-ey Greek style large Butter Beans scooped up with whatever bread you have or versatile accompaniment to grains, rice or pasta.
Xanthe Clay calls her sassy and was an early champion of Jack Monroe’s blog. Xanthe Clay knows her stuff.
Go forth and buy this book. Unlike Jamie, she hasn’t priced her ‘budget meal’ book at a ridiculous price (Jamie ended up being shamed into donating large quantities of his book to libraries) nor does Jack Monroe make rude, disparaging remarks about poorer people in order to generate publicity.
Mastering the Art of Soviet Cooking by Anya von Bremzen
In 1974, when Anya was ten, she and her mother fled to the USA, with no winter coats and no right of return. These days, Anya is the doyenne of high-end food writing. And yet, the flavour of Soviet kolbasa, like Proust’s madeleines, transports her back to that vanished Atlantis known as the USSR in this book with its wide ranging writings covering seven decades of Soviet Russia seen through a prism of one families meals.
A Slice Of Cherry Pie by Julia Parsons.
The first book by a well regarded food blogger, ‘A Slice Of Cherry Pie’ melds food with beautifully compositions of the places, people and memories underpinning her recipe creations: a mix of modern rustic dishes inspired and inflected by a love of eating and sharing. The stylish scrapbook effect, mixing text, photographs, family memorabilia and montages makes this book a visual and tactile pleasure. From chocolate cakes to more unusual risotti, the recipes work.
How to be a Domestic Goddess by Nigella Lawson
Rarely has a book title been more (wilfully) misinterpreted. The original tongue in cheek intentions of Lawson when she named the book have been distorted into an anti Feminist ‘Get back in the kitchen’ edict far from the original intention. Indeed what this book suggests (as do all of Lawson’s) is that the kitchen can be another source of pleasure and comfort in the multi faceted like that many women today lead.
This is one of our favourites of Lawson’s books being published just after ‘How To Eat’ when she still felt like a relatively undiscovered treasure. Her narrative is impregnated with all five senses, evoking your own memories through the recounting of her own. Lawson sets the scene before each recipe often crediting others for their creation. Rosebud Madeleines, Granny Boy’s Biscuits, Schnecken, Boston Cream Pie, Cheese Blintzes and Joe Dolce’s Cheesecake- Lawson journeys through France, Ireland, North American and her beloved Italy bringing a combination of faithful adherence and culinary reinterpretation. One of our favourite ever baking recipes is found in this book – Mini Lime Syrup Sponges. They are super cute and tiny mouthfuls of sharp sweet heaven.
The Hairy Dieters Eat for Life: How to Love Food, Lose Weight and Keep it Off for Good! – Dave Myers & Si King
These guys came into Mumsnet Towers for a webchat in January and gave great chat about this book and their escapades of late.
The feedback was positive from the many Mumsnetters who have cooked from this book with comments along the lines of ‘tasting not like diet food’, ‘easy’, ‘family friendly’. Their motto is ‘Flavour has no calories’ and these recipes certainly pack the former in full of fruit, vegetables and lean meat and fish. Traditionally high fat and sugar foods such as Cornish Pasties, pancakes, Pork Schnitzel and chicken Bhuna are reformatted as low fat versions sacrificing none of the pleasure. Warm Nectarine Tart got our attention.
Roast by Marcus Verbene
From the award winning restaurant in London’s Borough Market comes this sumptuously designed but down to earth book. Making full use of QR technology with its embedded film clips of culinary techniques and step by step photo guides, this book will guide you through each meal of the day using British and local ingredients and time honoured techniques brought up to date. From Anchovy rubbed roast mutton to wonderful fish and shellfish recipes as befits a former chef at J Sheekeys (the famous seafood and fish restaurant), this book captures the best of modern British cookery.
One of the great recommendations by Harris & Harris books in Clare- http://www.harrisharris.co.uk/
Low Carb Revolution by Annie Bell
Reducing your carbohydrate intake is proven as not only the fastest way of shedding those unwanted pounds, but keeping them off in the long-term. Here is a book that shows you how to achieve that without giving up any of your favourite dishes. Award-winning food writer Annie Bell approaches the Low Carb diet as a food lover and passionate cook, which is reflected in her approach to this way of life throughout the book.
Annie Bell is a favourite of ours and probably bears some responsibility for a few extra poundage because of her amazing and seductive looking baking. This book is packed with creative savoury recipes such as salt and pepper duck (not something that tends to be seen as ‘diet’ food) that won’t make us feel deprived plus some puddings- a crustless mango cheesecake has been earmarked for making sooner rather than later!
Kitchen Diaries II by Nigel Slater
Includes over 250 recipes, many from his BBC TV series Dish of the Day, Simple Suppers and Simple Cooking. From Nigel Slater, one of our best-loved food writers, a beautiful and inspiring companion volume to his bestselling Kitchen Diaries. Slater has maintained an eating & food diary for years and this is the second anthology of entries- a composite of a year of eating. From grilled things in juice and cooking fat smeared rolls to pork rib ragu (worth the cover price alone) this book is rammed with simple and delectable ways to eat.