SAMPLERS
GREAT READS TO TANTALIZE YOUR TASTE BUDS
From a celebration of African bibis’ cooking to Ukraine’s little-known summer kitchens, here are four of our favourite cookbooks to tempt your palate in anticipation of your next vacation
By Franca Iuele
O N T H E H I M A L AYA N T R A I L : U N C O V E R I N G K A S H M I R I A N D L A D A K H I C U I S I N E British-Indian food writer and chef Romy Gill shares the story of Kashmir and Ladakh’s unique cuisine and heritage with over 80 delicious recipes and stunning travel photography to bring readers on a journey through one of India’s most delectable food regions. Set against the backdrop of the snow-clad Himalayas, this book provides a rare glimpse into the life and history of the Kashmiri and Ladakhi people, and why food is at the heart of this fantastic place.
I N BI BI ’ S K I T C H E N : T I M E - H O N O U R E D DI S H ES F R O M EA S T E R N A F R I CA Somali chef Hawa Hassan and food writer Julia Turshen present a collection of 75 flavourful recipes gathered from grandmothers – or bibis – of eight African countries bordering the Indian Ocean. These matriarchs welcome you into their kitchens and share stories of family, love and tradition in this aesthetic cookbook-meets-travelogue, with everything from mango chile sauce to the perfect Berbere spice mix and digaag qumbe, a Somali yogurt-coconut chicken stew. 1 2 | B O N V I VA N T 2 0 2 2
A L AT E D I N N E R : D I S C O V E R I N G T H E F O O D O F S P A I N In this book, British food and travel writer Paul Richardson, who owns a small farm and vineyard in Western Spain, takes you on a literary journey to cities like Madrid, Barcelona and San Sebastián to discover Spain’s coastal foods, ancient cooking from shepherds in the mountains as well as modern cuisine. For foodies, this is a must-read to trace the roots of this colourful country’s famed cuisine through stories about its people, landscapes and history.
SUMMER KITCHENS: A DEEP DIVE INTO UKRAINE’S CULINARY HERITAGE Award-winning author Olia Hercules explores the culinary identity and diversity of her home nation of Ukraine and its “summer kitchens,” tiny buildings used to cook and preserve fruits and vegetables harvested in the summer in preparation for the winter. Featuring enticing food and travel photography interspersed with personal stories and memories, Hercules’ cookbook includes a collection of 100 tasty recipes from every corner of the country.
