Simple Wholefoods – Sophie Steevens
Plant-based, gluten-free and refined sugar-free, these modern, family-friendly recipes all use ingredients as close to their natural state as possible. As well as new scrumptious recipes, Simple Wholefoods includes invaluable tips to broaden your wholefood, plant-based lifestyle, emphasising how easy it can be to make healthier lifestyle choices for both you and your family. Whether you’re at the beginning of your health journey, needing the inspiration to stay motivated or purely seeking simple, mouth-watering nutritiousness to add to your repertoire, you’ll find yourself using this book time and time again.
Around the Kitchen Table – Sophie Hansen + Annie Herron
Around The Kitchen Table is an invitation to pause our busy lives – even for half an hour – and cook, create or make something good every day. Written by food writer Sophie Hansen and her mum, art teacher Annie Herron, it celebrates the joy and sense of satisfaction that comes with preparing a simple meal to share, pencilling a sketch or making a jar of jam to give as a gift.
Organised into seasons, each chapter is packed with inspiration and encouragement, including bright spring lunches and easy preserves, how to start and finish a watercolour painting at the beach (or anywhere!), generous picnics for summer days, the joy of Christmas baking and craft, cosy autumn suppers and sketching adventures, and slow cooking and drawing games for cold winter afternoons.
A lovely follow up to Sophie’s other books, A Basket By The Door and In Good Company.
Everyday French Cooking – Wini Moranville
This is it! The everyday French cookbook you’ll truly cook from, night after night.
Grounded in the wisdom of classical French cooking, yet updated for today, Everyday French Cooking emphasizes easy technique, simple food, and speedy preparation of French cuisine without sacrificing taste.
Too often, French cooking evokes images of fine dining at ornate restaurants where a small army of chefs hover over sauces for hours, employing precision, technique, special utensils, and obscure ingredients to craft elegant dishes. But this image of French cooking bears little resemblance to the way real French families eat. The French, like their American counterparts, want healthy and delicious food made quickly from easy-to-find ingredients using typical, everyday utensils.
From modern takes on classic French dishes—like fish meunière and boeuf bourguignon—to recipes for the kind of cooking found in typical French homes today, Everyday French Cooking goes beyond a typical cookbook to include engaging anecdotes, local colour, and keen insights about French home kitchens, as well as tips, tricks, and shortcuts to make French cooking accessible to any home cook. Dozens of beautiful finished-food photographs will further inspire you to cook fresh, vivid everyday French food any night of the week.
Taste Tibet – Julie Kleeman + Yeshi Jampa
Dumplings, Noodles, and Bowls for Comfort, Pleasure, and Wellbeing in the first comprehensive Tibetan cookbook
Nourishing, simple, seasonal food that heals as well as fuels:
This way of eating might be popular today, but it has been traditional in Tibet for over 8,000 years. Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau, written for today’s home cook. Create comforting soups and stews, discover the secrets of hand-pulled noodles, and learn everything you need to know about making and eating momo dumplings, Tibet’s most legendary and addictive culinary export.
Alongside the recipes, award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa, who run the Taste Tibet restaurant and food stall, interweave stories of Yeshi’s childhood in Tibet, and the shared love of food that brought them together. They reveal nomadic Himalayan food culture and practices, including mindful eating and communal cooking—a way of life that celebrates family, togetherness, and respect for food—while exploring the relationship between landscape and diet, evoking the simple, subtle, and unique flavours of Tibet.
Nistisima – Georgina Hayden
A Food Network Best Vegan Cookbook of 2022 * Observer Food Monthly’s Best New Cookbook!
120 vegan recipes from the Mediterranean, Middle East, and Eastern Europe that have stood the test of time, from award-winning food writer Georgina Hayden.
In this beautiful cookbook filled with stories, tips, tricks, and striking four-colour photography, Georgina Hayden looks to Greece, Cyprus, and beyond to share delicious, almost entirely natural dishes. Whether you’re vegan, vegetarian, or simply interested in plant-based eating, you will enjoy these flavour-packed foods which draw from the tradition of nistisima, a Greek word that translates to Lenten, or fasting–often used in relation to animal products. Georgian Hayden explores the history and culture of nistisima to introduce home cooks to this new kind of vegan cooking which has been honed over centuries of religious practice. From bread to salads, dips, and pickles, to harvest cooking with seasonal vegetables, to cakes, puddings, and sweets, Nistisima features recipes for smokey red pepper and walnut flatbread; roast tomato, orzo, and rocket salad with roasted garlic dressing; fresh coriander and olive potatoes; broadbean falafel; and more nutritious, simple dishes more centred around Earth’s bounty.
A must-have for every plant-focused cookbook shelf, Nistisima is an exciting approach to modern, environmentally equitable vegan cooking influenced by a celebrated tradition.
