S T A R T E R S
ICE CREAMS, SORBETS AND GELATI Caroline and Robin Weir Grub Street, £18.99
Seven years since it was published, this is the first time this classic book – for many people, the definitive book on the subject – has been issued in paperback. Caroline and Robin Weir’s exhaustive work is the biggest-selling book on ices, and it features over 400 recipes covering ice creams, gelato, graniti, bombes and parfaits, as well as instructions on making wafers, biscuits and punches, and there are even ice creams for diabetics and vegans. As well as the history of ice cream, there is also a comprehensive section about the physics and chemistry of ices and ice cream. Far removed from the bought products, which are often loaded with sugar and additives, these recipes are for everybody – from beginners making homemade ice cream to professional chefs.
THE IVY NOW
FAST & FRESH
Fernando Peire (recipes by Gary Lee) Quadrille, £30
Miguel Barclay Headline Home, £16.99
London’s iconic restaurant The Ivy this year celebrates its 100th birthday, and the lavishly illustrated The Ivy Now is the first book about the restaurant in over 25 years. Featuring 100 recipes to celebrate 100 years, it includes not just the classic dishes one would expect to find – shellfish cocktail, shepherd’s pie and knickerbocker glory – but also an array of dishes that highlight executive head chef Gary Lee’s creativity and versatility, such as Thaibaked sea bass; dukkah spiced lamb with smoked aubergine and quinoa tabbouleh; and Strawberry Fields jelly with Champagne granita. It’s all interspersed with director Fernando Peire’s highly entertaining account of life at The Ivy, and the fascinating story of how it became the most famous restaurant in the world.
One Pound Meals by Miguel Barclay became an instant bestseller and went on to be the biggest debut cookery book of 2017 when it was published in January. Back with his second book, Miguel focuses on fresh and light food, again for £1 per person. Featuring warm salads, light soups, nutritious stir-fries and plenty of vegetarianfriendly meals, these pocketfriendly recipes range from tom yum soup and white bean fish cassoulet to chicken and chickpea stew and Goan cauliflower curry. Using ingenious shortcuts and often sticking to seasonal produce (because it’s cheaper) and frozen food, these short, simple recipes are ideal for people who want to eat healthy and tasty dishes on a budget, and would especially suit homeleaving students.
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THE LEGENDARY CUISINE OF PERSIA Margaret Shaida Grub Street, £25
CRUMBSMAG.COM
First published in 1992 and a recipient of a Glenfiddich Award, Margaret Shaida’s acclaimed book about Persian cooking has been redesigned and newly photographed by Grub Street. One of the oldest and greatest cuisines of the world, Persian food is refined, sophisticated, subtle and varied. Fruits, nuts, herbs and spices are combined with rice, fish and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain and India. It may be centuries old but Persian cuisine is still relevant to the modern style of eating – many of the dishes are vegetarian, and there’s a distinctive marriage of sweet and savoury. Standout recipes include split pea and lamb stew; duck with walnuts and pomegranate; and saffron rice pudding.