I’ve been away so much that I’ve hardly looked at any new books on food since April, but things have calmed down now and I’m in bed with a cold so today was a day of looking at cookbooks. The @honeyandco title I have been cooking from, actually, and I think it’s their best yet. Lots of dishes I’d never even heard of, big flavours and - often - vegetables as the star. I also love the writing - honest, funny.
The aperitif is one of my favourite subjects - the range, the history, the making of them - so I was thrilled when @kate_hawkings book was commissioned. Dazzling cover, great read and RECIPES (including @terminisoho’s Marsala martini). Finally, Larder by Robin Gill from @thedairyclapham. I’m not going to pretend this is an everyday book, the recipes have several components and call for smoking, brining and fermenting, but the basics on these - what Gill has in his larder - are what you want this book for (at least initially). There’s Nordic influence and a love of the sour and the tangy, also a real love of using every growing thing you can find. If you want to make potato bread with fermented potatoes, your own butter, fennel kimchi, your own smoked cod’s roe and beeswax ‘cream’ this is for you. Perfect if you’re a pickler and jammer but want to go further (some unusual and seductive sounding cocktails too). It has made me want to get on the tube to Clapham to eat at one of Gill’s restaurants