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My recommendations for cookery books and books about food
How about a different New Year’s Resolution? Try new recipes, discover the history of food, revel in a memoir. There are some wonderful new books to discover, some to inspire you to cook, some to simply inspire. Time to treat yourselves!
A Woman’s Place is in the Kitchen – Sally Abe
Chef Sally Abé, a rising star in London’s culinary scene, leads the team at the Pem restaurant. Her accolades include “Chef to Watch” (National Restaurant Awards 2019) and a GQ Chef of the Year nomination (2021), cementing her status as a major force in the industry.
Sally Abé’s cooking style is rooted in flavourful, hearty dishes that evoke nostalgic British classics.
Her book “A woman’ s Place is in the Kitchen” is one you must read. If you’ve ever wondered what it is like to be a woman in a professional kitchen this is for you. Sally’s sheer graft is amazing. In a short time she moved from entry level to executive chef, as you can imagine, it wasn’t all plain sailing …. One of her missions is to support women to thrive inland succeed in the kitchen.
Ida at My Table – Simonetta Wenkert
Ida is the kind of neighbourhood Italian restaurant you dream of having just around the corner: warm, inviting, and serving truly delicious food.
Ida at My Table is beautifully written book tells the story of Ida’s creation, charting the ups and downs of opening and running a restaurant alongside personal tales of family life and the author’s exploration of her Italian identity. Interwoven with these stories are tempting recipes featured in each chapter.
By the book’s end, you’ll be longing to meet Simonetta, hear more of her story, and, of course, experience Ida for yourself.
Sift – Nicola Lamb
If you love knowing why something does or doesn’t work when you cook, Nicola Lamb’s Sift is for you. The first half provides a fascinating foundation for any baker, exploring the science behind key ingredients (flour, sugar, eggs, and fat) and techniques (texture, colour, rising). By explaining the “why” behind baking—from custard tarts to melting points
SIFT‘s second half delivers over 100 recipes organised by time commitment needed: afternoon (flaky scones, plum sponge), day (brie-oche, apple charlotte), or weekend (croissants, opera cake).
Knead to Know – Neil Buttery
Fans of Neil Buttery’s British Food History podcast will be thrilled with this book, Knead to Know which captures his signature approachable style perfectly. It’s not a cookbook, and it doesn’t need to be. Instead, it offers a captivating exploration of food history and culture, answering questions you never even thought to ask (like the story behind American cup measurements).
Don’t let the title fool you – this is a book for all food lovers, not just bread enthusiasts.
For the Love of Food – Paul Ainsworth
Surprisingly, For the Love of Food is Michelin-starred chef Paul Ainsworth’s debut cookbook. More than just a collection of recipes, this book is a deeply personal journey, sharing Ainsworth’s passion for food, ingredients, and the art of cooking.
Each flavour-packed recipe is interwoven with anecdotes from his life, revealing the key moments and influential figures that shaped his culinary path. This book offers a unique glimpse into the experiences that forged the chef he is today – just reading the introduction will amaze you.
Book of Cakes – Linda Collister
Linda Collister’s Book of Cakes is a comprehensive collection of 55 recipes, featuring many of the treats found in a National Trust cafe. Offering everything from individual cakes to robust fruitcakes, there’s something for every baker. The illustrations, which replace traditional photographs, enhance the book’s overall appeal.
Need more inspiration?
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