Cookbook new releases: April 2017
Cook Japanese-style junk food and patisserie, try your hand at some of Michel Roux Jr’s classic dishes and explore the food of Ghana with this month’s latest cookbook releases.
Cookbook new releases: April 2017
Cook Japanese-style junk food and patisserie, try your hand at some of Michel Roux Jr’s classic dishes and explore the food of Ghana with this month’s latest cookbook releases.
Nathan Outlaw’s Home Kitchen by Nathan Outlaw (£20, Quadrille)
This is Nathan Outlaw’s fourth cookbook and sees the two-Michelin-starred chef turn his expert eye to more relaxed, home-style cooking for busy families after simple, honest food. It’s not all about fish, either – there are recipes for chicken and leek pie, satay quail salad and barbecued butterflied leg of lamb sitting amongst the crab and chilli omelettes and breaded hake with tartare sauce. The book is all about daily cooking, covering everything from breakfast right through to your Sunday roast, making the book one you’ll come back to time and time again.
Out 20 April
Junk Food Japan by Scott Hallsworth (£26, Absolute)
Scott Hallworth’s Kurobuta restaurants are known for their rock and roll, izakaya-inspired Japanese food, replacing the refined elegance of sushi with plenty of deep-fried, raw and just plain tasty small plates. Think tuna sashimi pizza, Wagyu sliders, grilled pork ribs and sweet potato fries. Pretty much every recipe in the book looks absolutely delicious, and the combination of familiar, western produce and more exotic Japanese ingredients results in a cuisine that’s totally unique.
Out 6 April
Le Gavroche Cookbook by Michel Roux Jr (£35, Orion)
This bible to everything great about fine French cooking is being rereleased to mark Le Gavroche’s fiftieth birthday, and despite being first published sixteen years ago it still remains as relevant and fresh as ever. With 200 recipes that have been prepared, cooked and served in the two-Michelin-starred restaurant since it opened in 1967, it’s not only a great resource for any skilled home cook but provides a fascinating insight into what goes on behind the scenes at one of London’s most iconic establishments.
Out 27 April
Zoe’s Ghana Kitchen by Zoe Adjonyoh (£25, Mitchell Beazley)
Our thirst for new, exciting international cuisines knows no bounds, with diners eagerly eating their way around the world at every opportunity. But for some reason, African cuisine has never enjoyed the same high profile as Peruvian, Korean or (the current trendy food) Mexican. That’s all set to change, with Zoe Adjonyoh introducing the fantastic dishes of Ghana, going way beyond jollof rice and shedding light on ingredients like grains of paradise, cubeb pepper and cassava. The recipes have their roots in tradition but many have been updated and given modern twists, making them perfect for cooking at home for weeknight meals and dinner parties alike.
Out 20 April
Japanese Pâtisserie by James Campbell (£16.99, RPS Ltd)
Classical French pâtisserie might be the last place you’d think of looking for Japanese flavours like yuzu, matcha and sesame, but for the past few years skilled pastry chefs have realised they’re a match made in heaven. That’s why James Campbell – who has worked in some of London’s top Michelin-starred restaurants – has released this book, so us mere mortals can have a go at home. Expect miso caramels, lemon and yuzu eclairs, sesame and adzuki bean cheesecakes and even a few savoury recipes, such as panko doughnuts stuffed with pork katsu.
Out 4 April
Mountain Berries and Desert Spice by Sumayya Usmani (£24, Frances Lincoln)
Pakistan isn’t particularly well known for its sweet dishes, but if anyone can bring them to the fore it’s Sumayya Usmani. Her seventy recipes take us on a journey throughout her home country, from the foothills of the Hindu Kush mountains to the Arabian Sea. Berries, cardamom, saffron and other perfumed, indulgent flavours are central to many of the book’s dishes, which shed light on an area of Pakistani cooking many of us know very little about. Look forward to creating spiced apple samosas, ground almond and saffron balls and carrot halva with whipped cream.
Out 6 April
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