cookbook review

Make More with Less by Kitty Coles – Cookbook Review

Who is Kitty Coles?
Kitty Coles is a cook, recipe developer and food stylist with a passion for celebrating seasonal ingredients and fresh produce. Over the last eight years she has worked for publications such as The Telegraph and delicious. and on best-selling cookbooks including The Borough Market Cookbook, Mezcla and Pasta Grannies, earning a reputation for creating stunning recipes that leave you hungry for more. She is currently the food writer at @theglossmag and regularly updates followers with her daily eats on instagram @kittycoles. Make More with Less is her debut cookbook.

What is Make More with Less’ USP?
Right now, everyone is looking for ways to make their food go further and Make More with Less is here to help with versatile low-waste, low-fuss and low-effort recipes. Each chapter begins with a core recipe, followed by a selection of recipes that use it as a base. There are also ideas utilising the main ingredient to help you transform leftovers into flavour-packed dishes. Coles guarantees there’ll be no lengthy lists of unusual and/or expensive ingredients.

What will I love?
In a world of ‘food trends’ and obscure ‘must-have’ ingredients that you fork out a fortune for only to use once, Make More with Less is a refreshingly down-to-earth, practical cookbook. That isn’t to say the recipes are dull or uninspiring. It is clear that much thought has gone into the flavours and textures; imagine cooling honey-infused yoghurt designed to balance out zesty lemon potatoes and garnishes like crispy onions and nutty almond breadcrumbs.

You could be forgiven for assuming a book focused on some of the most-wasted foods might be a bit lacklustre, but the ideas such as ‘Very Oniony Pasta with Parmesan and Black Pepper’ (imagine a love-child of French Onion Soup and Cacio e Pepe) and ‘Salted Sesame Caramelised Breadcrumbs with Ice Cream and Olive Oil’ are innovative and exciting.

Coles promotes creativity and adaptability in the kitchen. She explains how to master basic recipes like meatballs and then encourages readers to explore beyond the classic ‘pasta and tomato sauce’ combination with suggestions for soups or serving them with yoghurt, herbs and flatbread. This championing of flexibility runs throughout the book with recipes like the ‘Any Cake Cake’ including several flavour variations and fruit toppings, as well as advice on how to adjust the recipe for different tin sizes.

It is refreshing to see some recipes that serve two. Often recipes are designed for groups of four and, while they can be halved, it feels more inclusive and is perfect for those who live alone and don’t fancy batch-cooking something to eat four days in a row.

Put simply, this is an empowering book full of delicious recipes, tips for using up odds and ends and striking, achievable, photography, all designed to help you develop confidence in the kitchen.

Is it good bedtime reading?
Sort of. There are no lengthy essays but there is an introduction that runs to several pages and each recipe includes its own paragraph. Coles also goes into detail about some of the ‘main’ ingredients with pages of subjects like ‘How to Roast a Chicken’ and ‘The Perfect Potato’.

Will I have trouble finding the ingredients?
Not at all. The book is designed to help use up some of the most wasted food items using simple, seasonal and affordable everyday ingredients. Coles also stays true to the promise she makes in the introduction not to send us out hunting for harissa or ‘Nduja. There is a useful ‘Note on Ingredients’ which includes a list of what she always has in the house which is a good base for any cook.

How easy are the recipes to follow?
A couple refer to ‘glugs’ of oil, but then the overall tone of the book is designed to be relaxed and encourage intuitive cooking. The recipes themselves are low on the faff factor with many on the table in under 30 minutes.

Stand-out recipes?
The ‘Baked Leek and Mustard Mashed Potato’ is a must-try for any mash potato fans while the green sauce from the ‘Roast Chicken with Green Sauce’ will become your new go-to to serve with a host of other dishes. ‘Onion Butter Beans with Crispy Garlic and Pickled Chillies’ is ideal for anyone looking for an alternative to hummus, and don’t miss the ‘Schnitzel with Curry Mayo’. In the sweet corner, the ‘Any Cake Cake’ is a delicious, versatile cake to make all year round, and ‘Brown Sugar Custard with Biscuit Crumb’is a must-make.

How often will I cook from this book?
The recipes are designed to be adjusted to suit your personal taste and what you have available, so you could easily make versions of the dishes regularly. There is a good variety of recipes for every occasion and the wealth of advice on leftovers will help you save money and reduce waste throughout the week.

Any negatives?
If you haven’t read the introduction, the structure and chapter breakdown might seem a bit confusing at first and does make the book a bit tricky to navigate. The ‘Meat and Fish’ chapter is mostly focused on chicken (although there are other fish recipes in different chapters). It would also be good to see a broader range of puds.

Should I buy the book?
Yes. This book will give you the confidence and knowledge to transform everyday ingredients into delicious meals, with minimal effort.

Cuisine: International
Suitable for: Cooks of all abilities looking for fuss-free culinary inspiration.
Great for fans of: MOB and Claire Thomson
Cookbook review rating: Four stars

Buy this book: Make More With Less: Foolproof Recipes to Make Your Food Go Further
£22.00, Hardie Grant

Cook the Book:
Baked Leek and Mustard Mashed Potato
Brown Sugar Custard with Biscuit Crumb
Leftover Chicken Tacos

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

One Pan Chicken by Claire Thomson – Cookbook Review

Who is Claire Thomson?
If you haven’t already heard of her, Claire Thomson is a chef and food writer behind the immensely popular @5oclockapron where she shares (almost) daily reels of the food she cooks for her family of 5. She is famed for her enthusiasm for fuss-free food, encouraging followers to skip the stress and embrace joy in their cooking, all while celebrating seasonal, sustainable ingredients. She is the author of 9 cookbooks — including the award-winning Tomato: 70 Recipes Celebrating the Extraordinary Tomato and immensely popular Home Cookery Year: Four Seasons, Over 200 Recipes for All Possible Occasions — and has written for the Guardian, Telegraph, Good Food and many others. She also recently launched the ‘5 o’clock apron podcast’ where she ‘chops and chats’ with guests from a host of professions as they share what they cook every day in their real-life kitchens.

What is One Pan Chicken’s USP?
Jumping on the popularity of ‘One Pot’ and ‘One Tin’ cookbooks, One Pan Chicken promises 70 simple, delicious and inventive recipes using various popular cuts of chicken and one casserole dish, roasting pan, baking tray, frying pan or stockpot.

What will I love?
Chicken is a regular in most people’s shopping baskets, but it is easy to get stuck in a rut when it comes to recipes. Thomson provides the solution with a plethora of adventurous ideas inspired by cuisines across the world, from ‘Miso Butter Chicken’ to ‘Hungarian Chicken Paprikash’. For a book confined to one ‘hero’ ingredient, there is an impressive variety, from something light like a ‘Caesar Salad’ or warming like a ‘Chicken with Borlotti Beans, Cavolo Nero and Rosemary’. There’s recipes for both oven and hob and that utilise breasts, thighs, wings or a whole chicken to delicious effect. The recipes (all accompanied by a beautifully shot photo) genuinely feel ‘new’ and will inject a little excitement into your mealtimes.

Is it good bedtime reading?
The focus of the book is on flavoursome recipes for busy people. If you are expecting essays on free-range chicken, sustainable poultry farming and/or the origins of various chicken dishes (akin to the beautifully written seasonal introductions found in Thomson’s Home Cookery Year) you will be disappointed. In fairness, the one page introduction touches on these points, and each recipe includes an introduction which shares advice and the inspiration behind the dish.

Will I have trouble finding the ingredients?
One of Thomson’s many strong points is that she always ensures her recipes are accessible and includes alternative suggestions if an ingredient is remotely tricky to find. For example, the ‘Chicken Braciole’ uses pecorino in the filling instead of the harder-to-source, but traditional, provolone (although the option is included for those able to find it). Likewise, the ‘Elote-style Chicken with Corn’ suggests using feta while mentioning that Cotija and Chihuahua are authentic choices. You may struggle to source the fried maize (kikos) used in the recipe, but you could always make your own. There is the odd mention of more unusual ingredients like rosewater, dried sour cherries, Japanese seven spice (togarashi), truffle oil, truffle paste and dried porcini mushrooms, but nowadays they aren’t too difficult to source.

How easy are the recipes to follow?
Very. Like all her books (and recipe videos on her 5 o’clock apron instagram), Thomson’s instructions are clear and detailed enough to guide even the most nervous cooks. The only slight criticism is that it would be helpful to have the cooking time by the ingredients so you can easily see how long a recipe will take, rather than skimming the recipe and calculating it in your head.

Stand-out recipes?
The ‘Sticky Sesame Marmalade Chicken Wings’ are dangerously addictive (be sure to make extra), while the ‘Fried Chicken with Kimchi’ is a must-try for fans of sweet and sour dishes. Meanwhile, the ‘Chicken Dauphinoise with Dijon and Cream’ is the ultimate comfort food on a cold and chilly day, while the ‘Za’atar Chicken served with Hummus, Pine Nuts and Pomegranate’ is a jewelled, flavour-packed dish that will transport your taste buds straight to the Middle East. Don’t miss the ‘Chicken with Tortilla Chips, Black Beans and Feta’ in the ‘Leftovers’ chapter – in fact, I would recommend cooking extra chicken just to give it a go…

How often will I cook from this book?
This could easily become a go-to cookbook when you want something simple and stress-free, that still delivers on flavour. The variety of recipes is what makes this book such a winner. From a classic ‘Chicken and Leek Pot Pie’ to a vibrant ‘Chimichurri Chicken with Roast Squash’ — not to mention the Greek-inspired ‘Chicken Soup with Egg and Lemon’ and the ‘Chicken Baguette with Tarragon, Gherkin and Mustard Butter’ — there genuinely is something for every mood, season, taste and occasion.

Any negatives?
Despite being part of the ‘One Pan’ cookbook cohort, not all recipes are ‘complete meals’ and would typically call for rice, pasta, potatoes etc alongside (thus requiring an extra pan).

Should I buy the book?
A definite ‘yes’. Thomson has, once again, excelled at creating yet another cookbook full of enticing, accessible recipes that leave you counting down until suppertime. One Pan Chicken is a must-have for anyone looking to enhance their culinary repertoire with flavour-packed fuss-free chicken recipes that will delight the whole family.

Cuisine: International
Suitable for: Anyone looking for inspiring, faff-free ways to celebrate the humble chicken.
Great for fans of: Rukmini Ayer
Cookbook review rating: Five stars
Buy this book: One Pan Chicken: 70 All-in-One Chicken Recipes For Simple Meals, Every Day
£20.00, Quadrille

Cook the Book
Chicken Pilaf
Chicken Tagine with Chickpeas, Dates and Apricots
Fried Chicken with Kimchi

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Cooking with Anna by Anna Haugh – Cookbook Review

Who is Anna Haugh?
A Dublin-born chef who has spent over 20 years honing her craft working for some of the most highly regarded names in the industry including Shane Osborne (Pied a Terre), Philip Howard (The Square) and the Gordon Ramsay Group. In 2019, she opened her own restaurant, Myrtle, named after the iconic Irish chef and founder of Ballymaloe House, Myrtle Allen, and soon became famous for her modern Irish cuisine inspired by classic Irish recipes and culture. Haugh’s obvious talent, combined with her natural, open manner, has seen her become a firm favourite on TV and radio. She appears regularly on Saturday Kitchen and the Morning Live breakfast show. In 2022, she also stood in for Monica Galetti as a judge on Masterchef: The Professionals. Cooking with Anna is her debut cookbook.

What is Cooking with Anna’s USP?
Understanding the complexities of juggling work alongside a busy family life, Haugh has created 85 recipes designed to show that delicious food need not be complicated. Full of recipes inspired from around the world including modern twists on hearty Irish classics alongside curries, tacos and gazpacho, Cooking with Anna promises to help you cook with confidence for every occasion, from easy weeknight suppers to celebration family roasts. Haugh also draws on her stellar culinary career to share top tips and tricks on how to level up the flavour and add a touch of casual elegance to simple home cooking.

What will I love?
Haugh’s warmth resonates throughout, from the introduction to the anecdotes and recipes. It feels like a very personal book filled with recipes that you could imagine Haugh cooks at home. The recipes are simple to prepare, use affordable ingredients and don’t leave you with mountains of washing up, while also including elements of finesse that make them feel that bit more special.

The selection of beautifully shot recipes is well thought out with a variety of meat, fish and plant-based dishes. The ‘Veggies’ chapter is full of innovative, affordable ideas that brim with flavour without breaking the bank; think ‘Kidney Bean Meatballs with Pomodoro Sauce’, ‘No Waste Vegan Pulled Pork with Slaw’ and ‘Pea & Cheddar Burgers’. While Haugh doesn’t claim that Parmesan (which she uses liberally) is vegetarian, it is worth remembering that Parmesan contains animal rennet and should be swapped for a vegetarian-friendly hard cheese if cooking for vegetarians.

As well as options for every diet, there is something for every occasion too. Alongside the aforementioned ‘20-minute Dinners’ and ‘Veggies’ chapters, there are also ones dedicated to ‘Lunch & Brunch’, ‘Fish’, ‘Meat’, ‘Weekend Projects’ and ‘Sweets’. Some recipes are perfect for entertaining, others more suited for more low-key affairs (plenty serve 2 which is ideal for couples or those living on their own, obviously they can be scaled up). The ‘Tools of the Trade’ section is also worth a mention, helpfully dividing equipment into ‘Essential’, ‘Useful’ and ‘Next Level’ so you can decide what you need depending on your culinary aims.

Is it good bedtime reading?
Fairly good. There are no lengthy essays, but Haugh’s introduction, taking you through her culinary history and philosophy, spans several pages. It is followed by the ‘Tools of the Trade’ section (mentioned above), plus each recipe includes its own introduction with interesting anecdotes and tips.

Will I have trouble finding the ingredients?
Not at all. The hardest ingredient to find would probably be the vegetarian Worcestershire sauce mentioned in the ‘Lentil Ragu’. Apart from that, all the other ingredients are widely available.

How easy are the recipes to follow?
Haugh has nailed her brief, proving that you can make very good food with very little fuss. Even the most hesitant cooks will feel inspired by the opening ‘20 Minute Dinners’ chapter which features dishes such as ‘Balsamic Prawns with Cherry Tomatoes & Creamy Polenta’ and ‘Coconut Cod Curry’, that are not as daunting as they sound thanks to Haugh’s clear recipes. The ‘Weekend Projects’ chapter includes more complex recipes but once again, Haugh effortlessly guides you through the steps without making them overcomplicated. A fair few recipes also include ‘Tricks of the Trade’ to help explain some of the culinary theory.

Stand-out recipes?
The ‘Ultimate Cheese & Ham Double Decker Toastie’ is perfect comfort food while the ‘Potato Cakes with Rashers and Mushrooms’ is a delicious way to use up leftover mash (the vegetarian alternative with asparagus is a must-try during asparagus season). The ‘Stuffed & Roast Chicken Breast with Potato Rosti’ is worth making for the moreish rosti alone, and ‘Buttermilk Panna Cotta with Lightly Poached Strawberries & Ripped Basil’ is a beautiful summer pud.

How often will I cook from this book?
Fairly often. As mentioned above, every culinary occasion is covered. Dishes like the ‘Wednesday Night Curry’ are ideal for a flavoursome, mid-week meal, while ‘The Big Celebration Roast’ and ‘Black Forest Gateau’ are perfect for when you want to push the boat out and impress. The fact that Haugh keeps to her promise in the introduction that ‘you don’t need to spend a fortune or be left with mountains of mess’ is another reason why this could easily become a firm favourite.

Any negatives?
It would be helpful if the recipes had an estimated cooking time at the top so you could loosely gauge how long it will take.

Should I buy the book?
Yes. Cooking with Anna is full of modern, uncomplicated recipes, alongside useful tips and tricks, that will help you expand your culinary repertoire, improve your skills, and increase your confidence in the kitchen.

Cuisine: Modern Irish
Suitable for: Cooks of all abilities
Great for fans of: Marcus Wareing and Rachel Allen
Cookbook review rating: Four stars
Buy this book: Cooking with Anna: Modern home cooking with Irish heart
£26.00, Bloomsbury

Cook the Book
Wednesday Night Curry
Pea and Cheddar Burgers
Lemon, Lemongrass and Cardamom Posset

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

It Starts with Veg by Ceri Jones – Cookbook Review

Who is Ceri Jones?
Ceri Jones trained as a Natural Chef in Berkeley, California before embarking on a career cooking food for yoga and well-being retreats around the world. She currently works part-time as a Food Educator at the Garden Museum in London, where she pioneered one of the first museum food learning programmes in the country. She is also a freelance writer and content creator and regularly shares seasonal recipes and cooking tips with her followers on social media. It Starts with Veg is her first cookbook.

What is It Starts with Veg’s USP?
Looking for ways to include more vegetables in your diet? It Starts with Veg promises 100 easy and delicious seasonal recipes for every occasion. Focusing on 40 vegetables, from potato to celeriac, Jones takes us through the best ways to prepare them and the tastiest flavour pairings. Vegetables are the stars of the show, but recipes also include seasonal fruits, herbs, whole grains, beans and pulses, as well as a little meat, dairy, fish and seafood, all designed to help you enjoy eating more veg.

What will I love?
If you want to include more veg in your diet, this is a good place to start, with chapters based around vegetable families including brassicas, fungi, pods and leaves. There’s plenty of advice on substituting vegetables which means you can be flexible with what you have already to hand and you won’t necessarily need to buy more ingredients or adjust recipes to suit your tastes, ideal if there are certain veg you really cannot stand.

It’s refreshing to see a flexitarian book that celebrates seasonality and plant-based produce, while including meat and fish. As Jones explains in her introduction, she views them as the ‘seasoning’ to add flavour although vegetarian alternatives are given, where possible. It feels more approachable, in contrast to some fully vegetarian and vegan books that can come across as a bit ‘preachy’.

Most of the recipes are for two people, which is perfect for couples or those living on their own who don’t want to be left with lots of leftovers. However, they are all easy to scale up if cooking for family and friends. The UK-US conversion chart and UK-US culinary terms list are both very useful, as is the ‘further reading’ list of resources. It feels like a great deal of thought and care has gone into making It Starts with Veg as inspiring and comprehensive as possible. It is more of a ‘vegetable bible’ than a cookbook.

Is it good bedtime reading?
This is a book to be read as much as it is to be cooked from. Jones is generous with her wisdom and the book is brimming with highly readable advice on how to cook more sustainably; from seasonal eating and minimising food waste to how to reduce food costs. Each chapter and recipe has an introduction and there is also a list of ‘cooking terms’ which is helpful for less confident cooks.

Will I have trouble finding the ingredients?
You shouldn’t do if you are cooking in season, although there is plenty of advice on how to substitute if you struggle to source a particular veg. Jones includes ingredients like ‘Nduja and pul biber to pack in plenty of flavour, but these are widely available nowadays.

How easy are the recipes to follow?
Very. Each recipe includes the number of servings and the time it should take (and yes, the latter is accurate for a fairly competent home cook as opposed to a Michelin-starred chef with everything good-to-go), followed by a clearly set out list of ingredients and well-explained recipe.

Stand-out recipes?
The ‘Leftover Roasties, Herb and Gruyère Frittata’ will become a Monday staple for those of you who enjoy a Sunday roast, while the ‘Leek, Roasted Pepper and Cheese Toasties’ are delicious for a quick lunch. The ‘Purple Sprouting Broccoli Puff Pastry Tarts with Ricotta and Olive Tapenade’ is a great base recipe to adjust throughout the seasons with different veg, while the ‘Griddled Leeks and Spring Onions with ‘Nduja Butter Sauce’ simply must be served with cous cous or warm bread to mop up every last morsel of the flavour-packed sauce.

How often will I cook from this book?
There is every chance that this book could be cooked from regularly. The recipes are affordable, and accessible and include a wide variety of flavours to suit all tastes. There are options for a myriad of occasions, from simple summer lunches (‘Roasted Radishes with Whipped Feta on Toast’) to comforting winter warmers (‘Cavolo Nero, ‘Nduja and Butter Bean Stew’), not to mention a host of starters and sides which can be easily be transformed into mains.

Any negatives?
There aren’t any photos which may disappoint those who like to see what a dish will look like before deciding whether to make it. However, some lovely illustrations complement the tone of the book.

Should I buy the book?
If you are a fan of vegetables or looking to include more plant foods in your diet, yes. This book will revolutionise your approach to veg and leave you feeling excited and inspired.

Cuisine: Flexitarian
Suitable for: Cooks of all abilities who want to broaden their veg-centred recipe repertoire.
Great for fans of: Joe Woodhouse and Anna Jones
Cookbook review rating: 4 stars
Buy this book: It Starts with Veg: 100 Seasonal Suppers and Sides
£20.00, Pavilion Books

Cook the Book
Roasted New Potato and Green Bean Salad

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Baking for Pleasure by Ravneet Gill – Cookbook Review

Who is Ravneet Gill?
Ravneet Gill is a bestselling author, pastry chef and judge on Channel 4’s Junior Bake Off. She started her culinary career studying at Le Cordon Bleu before taking over the pastry sections at St John, Llewelyn’s and Wild by Tart. In 2018, she set up the trailblazing industry networking platform Countertalk to support hospitality businesses and promote healthy work environments. Now a freelance chef, she writes regularly for the Telegraph and Guardian Feast and often appears on BBC’s Saturday Kitchen. Baking for Pleasure is her third book.

What is Baking for Pleasure’s USP?
Gill’s first book, The Pastry Chef’s Guide, was designed to break down the fundamentals of pastry and provide reliable base recipes so that budding pastry chefs could eventually create their own desserts in a professional kitchen. Her second, Sugar, I Love You, went a step further with elaborate plated puds, intricate entremets and decadent cheesecakes bursting with colour, flavour and ‘wow’ factor. Baking for Pleasure adopts a different approach; imploring you to embrace the enjoyment found in creating delicious dishes for yourself and loved ones. Yes, there are plenty of impressive dinner-party desserts, but there are also crowd-pleasing classics, quick batch-bakes and wholesome weekend treats designed to show how home-baking can be simple, satisfying and full of joy.

What will I love?
Where to begin? Gill’s passion and pleasure for her craft is infectious, radiating through the recipes, personal introductions and encouraging advice. Prepare for page after page of beautifully photographed bakes including favourites like ‘Carrot Cake’, ‘Tiramisu’ and ‘Chocolate and Cream Profiteroles’, alongside more modern interpretations like ‘Millionaire’s Shortbread with Pistachio and Cardamom’ and ‘Mango Crème Brûlée’. It is great to see a wonderful selection of breads and savoury bakes too, including a show-stopping ‘Caramelised Onion Tatin’, ‘Jalapeño Popper Gougères’ and ‘Japanese Milk Loaf’.

Gill successfully manages to strike the balance between explaining each step in detail, without coming across as waffly or patronising (I guarantee you will finish this book with a greater understanding of baking). What’s more, while you could be forgiven for thinking recipes like these would require a lengthy list of culinary utensils, Gill has been mindful of domestic kitchens and washing up (always a bonus!) so you won’t find yourself hunting down obscure equipment or be left with a sink full of dirty dishes.

Is it good bedtime reading?
The eye-catching colours and striking photography make this a great book to flick through and is sure to bring about sweet dreams. However, aside from the introduction and Gill’s thoughts on ‘Finding Joy in the Kitchen’, there isn’t a lot to read… at least not in the sense of the essays in Sugar, I Love You. The recipes do all have introductions and a fair few include tips.

Will I have trouble finding the ingredients?
No. Gill wanted this to be a book for the home-cook so you won’t have much trouble finding the ingredients.

How easy are the recipes to follow?
Yes. The equipment is listed next to the servings and the ingredients are separated into sections (e.g. for the pastry, for the filling, to finish). There is a good mix of recipes depending on whether you want to whip up a simple ‘Blueberry Muffin Cake’ or spend a little longer making the deliciously summery ‘Strawberry and Clotted Cream Paris-Brest’.

The only minor criticism is it would be helpful to have the cooking time by the ingredients so you can easily see how long a recipe will take, rather than skimming the recipe and calculating it in your head.

Stand-out recipes?
This book is so full of mouthwatering recipes that it is tricky to narrow it down to just a few… The ‘Double Cream and Frangipane Bakewell’ is the best I have ever tasted, the ‘Chocolate and Hazelnut Cookies’ are dangerously addictive and the ‘Coffee Choux’ are simply divine. The ‘Chocolate and Hazelnut Caramel Tart’ is great fun to make, delicious to eat, and guaranteed to impress anyone you care to share it with.

How often will I cook from this book?
This could easily become your most-used book when in search of a sweet treat (not forgetting the savoury chapter, of course). Every occasion is covered with chapters including: ‘Bakes for Friends’, ‘Crowd Pleasers’, ‘Dinner Parties’, ‘Weekend Bakes’ and ‘Savoury Bakes’. Whether you want a classic ‘Chocolate Mousse’ or something more unusual like the ‘Brown Butter and Honey Baked Tart’, this book has you covered. Some, like the ‘Pantry Raid Flapjacks’, need less than 15 minutes prep and a handful of store-cupboard ingredients, whilst others, like the ‘Light-As-Air Chocolate, Cherry and Pistachio Roulade’, require a bit more effort.

Any negatives?
Nothing major… If you want to be really picky, it would have been nice to see a few more savoury recipes given they are mentioned in the description. However, the sweet options are so tempting you shouldn’t feel hard done by.

Should I buy the book?
A resounding ‘yes’. This is a brilliant book brimming with joy, enthusiasm and delicious recipes that genuinely work. A must-by for any baker.

Cuisine: Baking and Patisserie
Suitable for: Baking fans of all abilities.
Great for fans of: Nicola Lamb and Liberty Mendez
Cookbook review rating: Five stars
Buy this book: Baking for Pleasure: The new sweet and savoury cookbook with recipes
£26.00, Pavilion Books

Cook the Book
Fruit Scones
Fig Rolls

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Greekish: Everyday Recipes with Greek Roots by Georgina Hayden – Cookbook Review

reviewed by Sophie Knox Richmond

Who is Georgina Hayden?
Georgina Hayden is a food writer and stylist from North London who regularly writes for publications such as The Telegraph, delicious. magazine and Observer Food Monthly. She is also a regular on Channel 4’s Sunday Brunch and BBC1’s Saturday Kitchen.

Hayden developed a love of food, cooking and storytelling through recipes whilst growing up above her grandparents’ Greek Cypriot taverna. She began her career as a food assistant, working at various food magazines, before joining Jamie Oliver’s food team where she worked for 12 years styling and developing recipes for books, TV and magazines. She has since written 4 best-selling, award-winning, cookbooks captivating readers with a host of enticing Greek Cypriot-inspired recipes for every mood, diet and occasion. She recently launched her podcast ‘Family Feeds’ where she cooks a meal for guests in her home, in real-time, whilst chatting about what food means to them and their families.

What is Greekish’s USP?
Inspired by Hayden’s Greek Cypriot heritage and travels, Greekish promises ‘everyday recipes with Greek roots’. It is a collection of 120 simplified twists on her favourite Mediterranean dishes – all bursting with flavour, but made with fewer ingredients, less stress and designed to be easy enough to be cooked on repeat in busy households.

What will I love?
As Hayden says, this is very much her cookbook full of dishes she cooks in her own kitchen throughout the year. There is a distinctly personal feel to the writing and recipes, almost as if you are chatting with a friend about their favourite recipes. The delicious and inspiring recipes are accompanied by beautifully-shot images. Dietary preferences are catered for with notes on how to adapt recipes if they need to be gluten-free or vegan. Hayden has also included menu ideas for a host of occasions including Sunday lunch, mezedes (small plates), ‘easy but fancy’, plant-based feast, a romantic night in and a do-ahead dinner party.

Is it good bedtime reading?
It isn’t a particularly ‘wordy’ book, but if you want to drift off dreaming of sunnier climes and delicious food, pop it on the bedside table. Hayden’s warmth and personality shines through in her 3-page introduction, whilst most recipes include a short-ish one of its own. There is also a section at the back with a glossary and advice on how to make the most of the book including tips on how to spatchock a chicken and choose halloumi as well as friendly reassurance that using a stock cube is absolutely fine for those who don’t have the time, or inclination, to make their own.

Will I have trouble finding the ingredients?
Not really. Greek cheeses like graviera and kefalotyri are mentioned, but alternatives such as pecorino are suggested. Once you have stocked your larder with staple Greek seasonings and dried goods (orzo pops up a fair bit), you should be well set to cook your way through the book. Almost all of the recipes can be made with ingredients from your local supermarket and the list of stockists at the back will help you track down anything else.

How easy are the recipes to follow?
Very. Instructions are detailed without being waffly and ingredient lists are clear. The whole premise of the book is to make delicious, Greek-inspired food, achievable for busy people and Hayden well and truly nails the brief.

Stand-out recipes?
‘One-pot Chicken Thighs and Rice’ is a flavoursome fuss-free supper that has become a regular in our household. ‘HLT Kritharaki’ (a Greek sandwich-inspired tomato, orzo and halloumi dish) is also a firm favourite. ‘Roast Chicken with Tomatoey Bulgur Wheat’ is a great alternative to a traditional roast and ‘Youvetsi’ (meat and orzo stew) is perfect comfort food. ‘Roasted Lemon, Oregano and Feta Potatoes’ also deserves a special mention; prepare for it to become your new go-to potato dish.

How often will I cook from this book?
There genuinely is something for every mood and occasion. Expect sweet and savoury breakfasts, small plates and snacks (don’t miss the ‘Fried Sesame Cheese Bites’), salads, mains and sweet treats. The unbelievably easy ‘Everyday Yoghurt Flatbreads’ (also adaptable for vegans) could be served throughout the day (some delicious topping ideas are included), whilst dishes like ‘One-pan Pastitsio’ are ideal for a simple supper. There are also plenty of recipes for entertaining, whether you are looking for a selection of dishes for a relaxed summer soiree, or a knock-out bake for an afternoon tea such as ‘Afternoon Chamomile and Honey Cake’.

Any negatives?
I suppose if you are a staunch traditionalist, you might be horrified at the idea of a ‘Spanakopita Jacket Potato’, but after giving the recipe a go, you will soon change your mind. It would also be helpful to have the cooking time by the ingredients so you can easily see how long a recipe will take, rather than skimming the recipe and calculating it in your head. Apart from that, it is hard to find anything to complain about.

Should I buy the book?
This is a joyful book brimming with delicious Mediterranean-inspired recipes. A must-have book for anyone who enjoys flavoursome, modern Greek food. It is one of those cookbooks that you will return to time and time again.

Cookbook review rating: Five stars
Cuisine: Modern Greek
Suitable for: Anyone who is a fan of Mediterranean food – less confident cooks will love Hayden’s simplified recipes and reassuring writing, whilst those with more experience will enjoy exploring vibrant new dishes.
Great for fans of: Irini Tzortzoglou and Meliz Berg

Buy this book: Greekish: Everyday recipes with Greek roots
£26, Bloomsbury Publishing

Cook from the this book
Coming soon

Part-Time Baker: Simple Bakes Without the Stress – Book Review

Who is Florence Stanton?
Florence Stanton is a self-taught food blogger and online content creator, with a background in PR and Marketing, from South London. During the COVID-19 lockdown, she decided to start an online baking social media account @tasting.thyme. She began to share simple sweet (and the occasional savoury) bakes designed to prove that you don’t need a huge kitchen, fancy training or equipment to create truly wonderful food. She now has over 125,000 followers drooling over everything from ‘Tiramisu Brownies with a Whipped Mascarpone Frosting’ to ‘Chocolate Honeycomb Cookies’. She lives in Houston, Texas and Part-Time Baker is her debut cookbook.

What is Part-Time Baker’s USP?
Stanton has earned a reputation for keeping things simple in the kitchen on her social media account and her cookbook follows suit. Each recipe clearly states the timings involved – with many on the table in under 30 minutes, or requiring just 15 minutes hands-on time before letting the oven or the fridge do the work. Each chapter focuses on a different time of day, ensuring you can find the perfect fuss-free bake to suit any eventuality.

What will I love?
Stanton excels at offering a variety of enticing bakes that take inspiration from classic favourites, but with a little added twist. Think tangy ‘Lemon & Blueberry Bakewell Tart’ with lemon curd instead of cherry jam and ‘Black Forest Crumble’ (the addition of dark chocolate gives the comfort-food-classic an extra level of indulgence).

There is a good balance of sweet and savoury options, whether that be on-the-go breakfasts, lazy weekend brunches, homemade lunches, afternoon tea bakes, show-stopping desserts or late night treats, with options for every level of confidence, skill and timeframe. Need a quick pud for a dinner party? The ‘Mini Biscoff Cheesecake Jars’ take less than 20 minutes to pull together. Want a showstopper with added ‘wow factor’? The ‘Chocolate and Hazelnut Tart with Hazelnut Praline’ is your answer. Looking for a refreshing summer dessert? The ‘Peach Melba Eton Mess’ will go down a treat. Hoping for comfort on a chilly winter evening? Good luck choosing between the ‘Sticky Figgy Toffee Pudding’ and the ‘Leftover Almond Croissant Bread & Butter Pudding’.

Care has been taken to ensure the recipes are as accessible and clear as possible – outlining exactly the ‘hands-on’, ‘chilling’, ‘baking’ and ‘total’ time involved. There are also options for shortcuts (for example using shop-bought all-butter pastry instead of making your own rough puff), and occasional tips to encourage you to ring the changes – for example, filling the ‘Red Pesto & Mozzarella Bread Scrolls’ with red onion chutney and grated cheddar, olive tapenade or even cranberry sauce and brie for a festive twist.

Is it good bedtime reading?
If you want to go to sleep dreaming of delicious bakes to make the next day, yes. If you are looking for long, captivating prose discussing the secrets to ‘The Ultimate Chocolate Brownie’ or why sweet white chocolate, juicy raspberries and crunchy pistachios makes for an irresistible combination in the ‘White Chocolate & Pistachio Braid’, you might be a little disappointed. However, each recipe does come with a mini introduction. There is also a typical introduction at the beginning of the book where Stanton introduces herself and her baking philosophy.

Will I have trouble finding the ingredients?
Not at all. Accessibility lies at the heart of this book, so you should be able to find all the ingredients in your local supermarket (perhaps with the exception of rose petals in the ‘Rose Shortbread Cookies’). The vast majority of recipes include regular, affordable ingredients which are likely to already feature on your shopping list (even the ‘Vegan No Bake Chocolate & Pistachio Bars’ uses no unusual ingredients aside from vegan butter).

How easy are the recipes to follow?
Very. Part Time Baker does away with complex instructions and manages to keep baking stress-free.

Stand-out recipes?
The ‘Cheat’s Almond Croissants’ are unbelievably simple and taste sublime, and the ‘Goat’s Cheese, Fig & Walnut Tart’ is delicious for lunch served with a simple salad. The ‘Leek & Potato Turnovers’ celebrates a winning flavour combination – but do try Stanton’s bombay-potato or leftover curry filled option for a samosa-inspired snack. The ‘Savoury Baked Cheesy French Toast’ is also a must-try for a weekend brunch or lunch with friends.

How often will I cook from this book?
With a good variety of sweet and savoury ideas, you could easily find yourself whipping up a few recipes from here each week without breaking the bank, having endless washing up or feeling exhausted with the effort.

Any negatives?
It’s a shame that not all the recipes include tips, tricks and alternative ideas which would have been helpful for those who want to take their bakes a bit further.

Should I buy the book?
Yes. This is a great cookbook to have on the shelf whether you are the target market of baking enthusiasts who are short on time, or a keen baker looking to try some new recipes.

Cuisine: Stress-free baking
Suitable for: Baking fans who don’t have hours to spare.
Great for fans of: Jane Dunn (Jane’s Patisserie) and Eloise Head (Fitwaffle)
Cookbook review rating: Four stars

Buy this book: Part-Time Baker: Simple bakes without the stress (affiliate link)
£18.99, Carnival Books

Cook from this book
Coming soon

This review by Sophie Knox Richmond was originally published on Andy Lynes’s Smashed Substack newsletter. Subscribe here to ensure you see all the latest cookbook reviews first.

Easy Wins by Anna Jones

Who is Anna Jones?
Anna Jones is an award-winning cook, food writer and pioneer of modern plant based food. She celebrates the joys of food – with vegetables firmly placed at the centre of the table. In recent years her books have taken a bolder stance on sustainability. In her fourth cookbook One: Pot, Pan, Planet (2021) she dedicated some chapters to educating readers on how to become more eco-friendly. Her recipes take simple, often side-lined, ingredients and transform them into innovative and exciting dishes inspired by cuisines from around the world.

What is Easy Wins’ USP?
Based around 12 hero ingredients (lemons, olive oil, vinegar, mustard, tomatoes, capers, chilli, tahini, garlic, onions, miso and peanuts), Easy Wins promises 125 simple, seasonal, recipes to help you create delicious, veg-centred, dishes all year round.

As Jones explains in the introduction: ‘Simple ingredients, when shown a little bit of love and attention, come together to make more than the sum of their parts. This to me is an Easy Win. A little moment of kitchen alchemy that reassures me. Recipes that are reliable sources of joy in a world that is ever changing.’

What will I love?
A lot. This is a beautiful book full of stunning photography and enticing, ‘cookable’, recipes for every mood and occasion. Jones has made a concerted effort to utilise lesser-known ingredients in several recipes. Instead of asking the reader to buy a whole jar or pot of something only to leave it lingering in the cupboard after one outing, she gives multiple ideas for how to use it up.

Nearly every recipe is accompanied by a photograph which helps give a visual guide for those who like to see what the final dish looks like. Each beautifully shot images manages to be both striking and achievable at the same time.

Flexibility is a running theme of the book; many of the recipes can be adapted for vegans and there are explanations on how to successfully swap ingredients, while still producing a delicious result. Jones includes invaluable advice on how to use flavour and texture to enhance any dish and take your cooking to the next level.

Is it good bedtime reading?
If you are interested in seasonality, eating more sustainably, and learning more about how to make the most out of every meal, then hell yes. There is a personal, heartfelt introduction, followed by ‘Golden Rules for Easy Wins’ and informative guides to ‘Planet-friendly Cooking’ and ‘Salt and Seasoning’. There’s also interesting and useful advice on ‘Vegetarian Flavour Swaps’, ‘How to Cook Flexibly’, ‘Layering Flavour’ and ‘Layering Texture’. The ‘Vegetarian Flavour Swaps’ pages are particularly helpful for those looking to incorporate more meat-free dishes into their diet, with paragraph per recommendation to explain why it works, instead of merely offering a bullet-pointed list.

Each chapter begins with a mini-homage to its hero ingredient, followed by information on different types, complimentary flavours, storage tips and which varieties to buy; useful for experimenting with new recipes even beyond Jones’s book. Sections on ‘Herbs’ and ‘Spices’ provide handy information on flavour profiles, origins, flavour pairings, recommended uses and substitutions.

Will I have trouble finding the ingredients?
Some ingredients, like Amalfi lemons, can be tricky (or expensive) to get hold of, but Jones has gone out of her way to offer advice on substitutions as much as possible.

How easy are the recipes to follow?
Very. Ingredient quantities are listed in the recipe as well as in the ingredient list so you can keep track as you go along. Admittedly there is the usual ‘juice of a lemon’ instead of a specified quantity, but one of the aims of the book is to encourage you to become a more intuitive cook and taste as you go along. The introductions are also genuinely helpful and full of useful anecdotes about each recipe – as well as advice on how to adjust them with seasonal ingredients.

Stand-out recipes?
Where to start? One Pot Pasta al Limone (an ingenious dish which relies on the starchy pasta cooking water to make a creamy, zesty pasta sauce), Double Lemon Pilaf with Buttery Almonds (a sublime combination of taste and texture – worth making for the buttery almonds alone), Double Lemon Cake with Streusel Topping (deliciously moist and refreshing – perfect for pudding or with coffee), Cheese and Pickle Roast Potatoes with Chilli-dressed Leaves (a must-try recipe for anyone who likes big flavours), Chipotle Aubergine Parmigiana (wonderfully smoky and cheesy – can also be made vegan-friendly), Confit Garlic Cauliflower Cheese (a decadent side dish for a special occasion), Lemongrass Dal with Garlic and Curry Leaves (subtly spiced, aromatic and soothing – comfort in a bowl), Miso Rarebit with Asian Herbs (an umami-packed twist on the classic – sure to become a firm favourite) and Peanut Butter Chocolate Chip Cookies (gooey, chocolatey and simply one of the best cookie recipes I have ever made).

How often will I cook from this book?
Keen cooks will find themselves reaching for the book on a regular basis due to the variety of recipes suitable for every occasion. Think mezze sharing dishes like Smoky Aubergines with Tahini and Spiced Tomatoes, easy lunches like Sesame and Chilli Oil Noodles, flavour-packed sides including Corn on the Cob with Caper and Herb Crumbs, simple suppers like Traybake Lemon Dal with Pickled Green Chillies, quick desserts like Miso Banana Caramel Whip (ready in 15 minutes!), comforting cakes like the Double Ginger Cake with Lemon Crème Fraiche, and beautiful breads like Olia’s Pampushky (a garlic and parsley Ukrainian bread traditionally served with borscht).

Any negatives?
This is a plant-based book so a passionate meat eater may feel it’s not for them. However, it’s a testament to Jones’ skill and creativity that none of the recipes feel incomplete due to the lack of meat. In fact, many work as side dishes that could be served alongside meat.

Should I buy the book?
A resounding ‘yes’. Easy Wins is one of those cookbooks that you will find yourself returning to again and again – not just for the recipes, but for the culinary advice. Jones writes with genuine passion and this book feels very personal. Her style is considered, almost conversational; encouraging, never dictatorial. Sustainability-focused cookbooks can be a bit too unattainable, but Easy Wins feels realistic and achievable. This is a guide to Jones’ approach to cooking and one that aims to provide you with the tools to build on the recipes, make them your own and become a more confident, sustainable, cook.

Cuisine: Plant based
Suitable for: Confident cooks and those who enjoy exploring different tastes, textures and cuisines – and have an interest in broadening their plant based recipe repertoire

Great for fans of: Claire Thomson (5 o’clock apron) and Meera Sodha
Cookbook review rating: Five stars
Buy this book: Easy Wins by Anna Jones
£28, Fourth Estate

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

Sohn-mat by Monica Lee and The Korean Cookbook by Junghyun Park and Jungyoon Choi

It doesn’t take a genius to work out that there is often a great void between the chef and the home cook. Though both are creating dishes for consumption, the context, methods, and sheer scale of their work differs tremendously. The same considerations should be made when a professional chef – particularly those operating in fine dining environments – write a cookbook.

It’s something I regrettably neglected to aptly reflect on when I reviewed Niklas Ekstedt’s ridiculously lavish entry into the canon a few years ago. How can I, a home cook in urban Britain, be expected to source reindeer hearts, I asked. I don’t even have an Ikea food hall near me.

But, of course, I wasn’t the intended audience. Ekstedt didn’t expect me, of all people, to knock up one of his many dishes that called for the cook to first gather their hay. Hell, he didn’t even expect most of the chefs who bought the book to build a fire from dried grass on his behalf. Most cookbooks by acclaimed chefs are about the theory of cooking as much as they are about the cooking itself. About sharing gastronomical philosophies, flavour combinations, and mutually revelling in what it means to get excited about presenting these bold, delicious ideas for others to taste.

Which is what makes two recent Korean cookbooks so interesting. Both Sohn-mat and The Korean Cookbook have been written by professional chefs with acclaimed restaurants to their name, and both books are aimed specifically at audiences looking to bring Korean flavours into their homes. The challenge here, then, is for the authors to translate their professional interest in cooking into a language that is relevant for domestic kitchens.

Monica Lee, the writer behind Sohn-mat, has a definite head start in this process. Lee was, before she opened her much-loved restaurant Beverly Soon Tofu in LA, a home cook with a small but very loyal fanbase of friends and family. Amongst the many Korean dishes she would recreate in her kitchen was the soon tofu chigae that she eventually became famous for.

Lee’s restaurant, opened in 1986, was entirely focused on this relatively low-key dish – a nutritious bowl normally associated with affordable diners in Korea. Beverly Soon Tofu closed in the midst of the pandemic, and Lee’s book is its legacy; her way of connecting with people one more time, and empowering them to create the food she served for over three decades.

In a move that feels spiritually aligned with the cookbooks of Michelin-starred chefs, most of the first eighty pages of Sohn-mat are dedicated wholly to recreating this dish. This means in-depth looks at the sourcing and handling of ttukbaegi – the clay pot Lee served her custardy tofu in. There are tips on ingredients and methodology, and no less than twenty-two recipes for components and variations so that the reader can recreate soon tofu chigae at home exactly the way they like it best.

Though Lee goes to lengths to make these recipes accessible, and considers almost every obstacle a home cook might come up against, the approach can feel a little overwhelming. To serve up a by-the-book version of the restaurant’s popular Combination Soon Tofu, home cooks will need to commit to making a beef broth from scratch, as well as preparing marinated short rib trimmings, and a seasoned red pepper paste that requires a day’s rest in the fridge before use. It’s not impossible by any means, but it does put the dish firmly into the ‘best saved for the weekend category’.

Beyond soon tofu chigae, Lee offers a wide ranging look at other Korean dishes. Starting with banchan – side dishes served alongside rice – we are presented with plenty of bright vegetable dishes and a select few for carnivores (who are given a much broader selection to choose from in a later section of sharing platters).

Lee’s recipes tend to be relatively wordy and this, combined with ingredients lists that feature those extra recipes to prepare in advance, can make the dishes look like a lot of work. And look, it’s a busy book – filled to the brim with tips and adjustments for different dietary needs – but the dishes are usually easier than they look. Those preparatory recipes only exist because Lee has offered DIY options for ingredients you can just buy off the shelf if you need. Save yourself the time and use standard soy sauce instead of Lee’s seasoned version, or any garlic you like, instead of her pre-blended take. If Sohn-mat has any real flaw, it is not that it is too difficult for home cooks – but rather that the writing and design makes everything look like a lot more effort than it really is.

Offering an even broader look at Korean cuisine is Phaidon’s The Korean Cookbook, written by Junghyun Park and Jungyoon Choi. Park is best known for Atomix, which was this year named the 8th best restaurant in the world by World’s 50 Best Restaurants. It’s one of four Korean-oriented restaurants he runs in New York, which puts him very much at the high-end of chefs-turned-writers. His co-author Choi is a research and development chef for Sempio Foods and – not that I’m claiming any foul play – Academy Vice Chair of Korea & China at World’s 50 Best Restaurants.

The Korean Cookbook is the latest entry in Phaidon’s ongoing mission to publish the definitive tome for any cuisine you care to imagine. The series always has its strengths and weaknesses, which we’ve covered over the years here. Historically, one of the series’ biggest issues has been a lack of context for the dishes presented. Here, thankfully, we see perhaps the most in-depth look at a cuisine that Phaidon have yet offered readers. Park and Choi offer an extensive forty-page introductory section exploring the concept of hansik, or Korean cuisine. There are also useful introduction to chapters on fermentation, and the different components that make up a meal in Korea. Perhaps most importantly – and frequently missing in older entries to the series, each recipe is given vital context.

The grand scope of the book means that there are over 350 recipes to choose from. Readers can be certain that any Korean dish they already know and want to recreate will be here – there are two options for the nation’s distinctive take on fried chicken, and three for bulgogi. But the joy is in discovering the unexpected, and there are plenty of exciting new ideas here for readers to explore, from Pan-Roasted Acorn Jelly to Ray with Bean Sprout Jjim and Yuja (Yuzu) Punch.

There are, as is often the case with Phaidon’s books, a large number of cases where audiences not actually based in Korea will struggle to source ingredients. Even the best stocked Asian supermarket is unlikely to provide stonecrop. Of course, this authenticity is what readers come to the series for. But sometimes it feels as though it goes too far – so much of this book is celebrating home cooking, but the authors make no effort to offer advice on substituting hard-to-find ingredients.

This is a particular shame for those looking to recreate those iconic dishes – both The Korean Cookbook and Sohn-Mat are all too keen to include pre-mixed cooking powders in their recipes. Park and Choi use a store-bought seasoned flour mix for both fried chicken recipes, but offer no DIY substitute. The jeon (pancake) recipes across the books almost all call for ‘Korean pancake mix’ but, again, offer no substitute. In offering an authentic view of Korean home cooking, The Korean Cookbook is a success. In making the dishes universally accessible, less so.

But then, do people come to cookbooks that explore other cuisines expecting the author to present every dish as a simple half-hour recipe? It takes millennia to form the way a nation eats – The Korean Cookbook offers a potted history that starts in the neolithic period. It shouldn’t be a matter of rocking up at the tail end of this evolution and demanding simple translations. And, frankly, if that is what you’re looking for, we’re probably only six months out from a six-part BBC2 series and accompanying book: Rick Stein’s Korea.

For now we should relish that we are being offered so many nuanced, informative takes on one of the most unique and flavour-filled cuisines in the world. Time to move beyond bulgogi, and get into the real heart of Korean cooking.

Cuisine: Korean
Suitable for: Confident home cooks
Cookbook Review Rating: Four stars/Four stars

Buy these books:
Sohn-mat by Monica Lee, £25, Hardie Grant US
The Korean Cookbook by Junghyun Park and Jungyoon Choi , £39.95, Phaidon Press

Cook from The Korean Cookbook

Michel Roux at Home by Michel Roux Jr

What’s the USP? A Michelin-starred chef eschews the involved methods and techniques of the professional kitchen and shares his favourite (but not always) simple recipes from home that he cooks for family and friends.

Who’s the author? Michel Roux Jr is restaurant royalty, son of the legendary Albert Roux, father of Emily (who runs the acclaimed London restaurant Caractère). At the time of writing, he is chef/patron of legendary two Michelin-starred Mayfair restaurant Le Gavroche which is due to close in January 2024. He remains head of food and beverage at The Langham hotel in London. He is a regular on TV shows like Saturday Kitchen and has written eight previous cookbooks including The French Revolution.

Is it good bedtime reading? A five page intro and succinct recipe introductions and that’s your lot. Best keep the latest Richard Osman handy.

How much difficulty will I have getting hold of ingredients? You will need a decent butcher to mince some pork fat for you if you’re going to make the delicious sounding venison turnovers (and you could buy the venison leg or shoulder you’ll need while you are there, although you can get it from some supermarkets too), lamb merguez sausages to serve with red rice and herb pesto, pigs trotters and ears to serve with boned and rolled pork shoulder, and the various meaty elements of a game pate or a terrine made with rabbit and green ham hock.

A good cheesemonger or online supplier will probably be required for the Fleur de Maquis or Berkswell cheese for an omelette with mushrooms, parsley and sheep cheese or the Mimolette required for a chicory tart recipe. Your local greengrocer might have dandelion leaves for a salad made with potatoes, bacon and quince vinegar (good luck finding that, although you can substitute the good old cider variety) but you will have to get your wellies on and go foraging for the nettles for a chilled soup with radish tops. If you are in the UK, you can get cod cheeks from The Fish Society to roast and serve with a watercress salad, a whole sea bass to roast with vegetables or a whole sea bream to bake in a salt crust. What they won’t sell you is the smoked eel required for a canape with beetroot and horseradish cream as it’s now considered a critically endangered species.

Although that might seem like a long list, the book is mainly full of recipes with easily accessible ingredients, as demonstrated by the following list of killer recipes.

Killer recipes? Cauliflower and broccoli gratin with Comte cheese; courgette gratin; sausage, pea and potato casserole; barbecued chicken with summer salad; potato and sweetcorn waffles with bacon crumb; prawn French toast with walnut and coriander pesto; linguine with olives, artichokes, sundried tomatoes and herbs; blackberry and apple mille-feuiiles.

How annoyingly vague are the recipes? For the most part, the recipes are specific when you want them to be. For example, the lovely cauliflower and broccoli gratin recipe gives weight indications for both the main ingredients which is extremely helpful given that cauliflowers range from golf ball to beach ball in size (I’m exaggerating for effect, but not much). Elsewhere, however, things are more hazy, with a ‘bunch of asparagus and a ‘bunch’ of spring onions for a barbecued lamb steak recipe. Both of course as sold in bunches, but the number (and weight) of asparagus spears and spring onions in any given bunch can vary wildly. This is a minor niggle, as cooking from the book has been a pleasure, with clear, easy to follow methods and delicious results.

What will I love? With chapters including Breakfast and brunch, quick lunches, simple suppers for two, meals for family and friends, sweet finish, family celebrations at home and kitchen basics, it’s quick and easy to choose a recipe appropriate to your needs on any given occasion. There’s a huge variety of dishes, from simple sweetcorn soup to the more challenging game pate as well as dishes such as pork steaks with summer vegetables that would make a great mid-week meal.

Should I buy it? There’s still a fair amount of Michel Roux the two-star chef in the book with some fairly time consuming preparations and ingredients that are everyday to the French but more challenging for us Brits to get our hands on. That said, there is much to inspire keen home cooks into the kitchen and dishes that you won’t find in your average TV chef’s cookbook, so it’s a hearty ‘Oui chef’ from us.

Cuisine: French
Suitable for: confident home cooks
Cookbook Review Rating: Four stars

Buy this book
Michel Roux at Home by Michel Roux Jr
£26, Seven Dials

Cook from this book
Prawn French toast with walnut & coriander pesto by Michel Roux Jr
Root Vegetable Tart Tatin by Michel Roux Jr
Souffled Crepes by Michel Roux Jr