Many cookbooks were left behind when we made the move. Some got digitized (still not my favorite way to view them), and a few survivors got shipped. This year, there are 4 new additions, any, or all of which might be a good gift for someone you know (or a treat for yourself?). Here’s what made my bookshelf and why:
- Crazy Water, Pickled Lemons Diana Henry: Her focus in this book is Middle Eastern and Mediterranean cuisine. There are lots of interesting looking recipes here, including her take on preserved lemons and harissa. I might start with the Harissa-Marinated Lamb with Spiced Mash and Cinnamon Onions.
- The Secret of Cooking Bee Wilson: When I see review of cookbooks that might be interesting, rather than scroll through Amazon’s preview pages (why do they so rarely include the index?), I’ve started getting them from the library online. It gives you a couple of weeks to really explore the book and see if you want to order it, or just borrow it again in the future. The Secret of Cooking, has a great and practical outlook on cooking. Bee Wilson isn’t out to do anything but make cooking more enjoyable and accessible to anyone at any level. Her Magic Pasta with Mushrooms, Garlic and Cream is at the top of my list.
- Ottolenghi Comfort: This was another library loan than I needed more than a couple of weeks with. I had bookmarked at least a dozen recipes, and cooked one, the Roast Chicken with Auntie Pauline’s Marinade which came out well. There are a bunch more to try, especially the Potato, Fennel and Smoked Salmon Bake, which just looks amazing. While these are supposed to be comfort foods, remember that it is an Ottolenghi book and he is very comfortable calling for a variety of pots, pans, and bowls. Which may be why I haven’t tried the potato bake yet—3 pans, 2 bowls and the ovenproof dish…
- Niçoise Rosa Jackson: Rosa has a local cooking school and a great newsletter. Some of the recipes in Niçoise are complicated, but she’s trying to keep it authentic. There were a bunch of things I wanted to try over the summer (the book is divided into seasons), but 90-degree days and thoughts of turning on the oven went out the window. So now I’ll try some of the winter dishes, like the chicken tagine with caramelized oranges.
What’s on your list? Favorite cookbooks this year?
I have the British editions of the Diana Henry and Ottolenghi books so yours may have different covers.
