While Our Korean Kitchen is a great starting point, Korean Soul Food takes you much deeper into the cuisine and explains Korean key ingredients and basics before delving in the recipes, street food, and kimchi options. From easy one-plate meals to soups and noodles plus delicious desserts. If you want to start mastering Japanese cookery, this is one of the best Asian cookbooks to further your knowledge beyond the usual with simple, actionable recipes. I generally like to buy cookbooks that cover more than one country preferring books that focus on a single country or food type as I learn a lot more — which does make for a very full bookshelf. Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?) Yotam Ottolenghi

BBC Good Food Best cookbooks for foodies 2020 | BBC Good Food

This book absolutely focuses on the food and recipes rather than stories so if you want maximum new dishes to experiment with, this is a perfect book.Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Whether you want to perfect your pho and understand the heritage of this belly-warming dish or dig into making some crispy banh xeo these are actionable, easy to follow recipes that will have you cooking in no time. A real treat is the chutney and masala section where you can learn to make favourites like tomato and date chutney and chaat masala.

Cookbook review: East by Meera Sodha - delicious. magazine

Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time Stylist on Fresh India The gorgeous cover is admittedly what initially drew us in to this exceptional Asian cookbook. Indonesia is somewhere we’ve always wanted to visit and we’ve always found Indonesian food to be a delight for the senses. Read More: 11 Greek Cookbooks for Mouthwatering Greek & Cypriot Dishes Casablanca: My Moroccan Food by Nargisse Benkabbou Sections include healthy and filling breakfasts to start your day right, soups, salads & sides, food made in 15 minutes or less, one-pot wonders, weeknight dinners for busy days, fakeaways and sweet treats! Recipes include chocolate orange hearts, mince pies, white chocolate brownies and spiced apple muffins. Illustrated with step-by-step instructions and spiral-bound so book lies flat when in use. Includes decorating and wrapping ideas to make delicious treats into wonderful Christmas gifts.

When you are ready to serve, cut the roll into 9 or 10 even slices. This will keep in the fridge for two days, but is best eaten that day. If you're running short of weeknight dinner inspiration, are feeling a bit out of your depth ahead of a big dinner party, or just fancy taking some time to refine and improve your cooking skills, investing in one of the best cookbooks is definitely a sensible decision. Some ingredients are difficult to find in the UK but you can easily swap things outdoor substitute when you have to. This book does a great job of combining traditional recipes with contemporary approaches, marrying the two together in a wonderful harmony of delicious food.

EAST BY WEST - THE BOOK — Jasmine Hemsley EAST BY WEST - THE BOOK — Jasmine Hemsley

Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Katy Gilhooly. Photograph: Louise Hagger/The Guardian I landed first on a paneer, tomato and kale saag. The photo was the lure for me – cubes of fried cheese nestled in a creamy coconut sauce – as well as the fact that I already had most of the ingredients in my cupboard. Meera explains in the introduction that this recipe persuaded her to finally fall in love with kale – and persuasive it is. I sailed across the Palk Strait to Sri Lanka, where lunch means a selection of curries each made from one main ingredient – beetroot, aubergine, pumpkin, cashew – served alongside a coconut dal (parippu). I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else. Each recipe is beautifully photographed and accompanied by no-fuss tips and advice on preparing ahead and freezing. Mary Makes It Easy brings Mary's years of experience straight into your kitchen.We want you to say two words to all the misinformation around dieting, and they aren't 'I can't' or 'it's wrong', but instead, with a big smile on your face and with complete confidence, 'it's fine'. This amazing cookbook takes the reader through Chennai, Kolkata, Mumbai, and Delhi giving an introduction to each city, photos, and around twenty street food recipes special to the area. Ayurveda (or the Science of Life) was the inspiration behind my Mayfair pop-up café, East by West, which was the first Ayurvedic eatery in Central London.The 5,000-year-old holistic healing system was tipped in the Sunday Times list of what's hot for 2017.

Sodha: exclusive vegan and vegetarian recipes from her Meera Sodha: exclusive vegan and vegetarian recipes from her

My latest cookbook, East by West ,champions the ancient Ayurvedic philosophy of eating to nourish, sustain and repair. This pilaff tells you everything you need to know about Olney. People favour risottos now, but before there was risotto, there was pilaff: buttery rice mixed with onions, garlic and tomatoes that have first been fried in olive oil. If the tomatoes are good and fresh, the oil sufficiently grassy, and the onions just so, this is the food of the gods. Olney was a hugely accomplished and knowledgeable cook, but his mantra was simplicity and, in this sense, he was ahead of the times. When The French Menu was first published in 1970, its determinedly seasonal approach was considered revolutionary. Four years later, he published Simple French Food, and his reputation was sealed. Inspired by the dishes that Si and Dave loved to eat growing up and that they cook with their families now, this is comfort food at its best. Recipes that are guaranteed to deliver on flavour, even when you're short on time, all made with readily available and affordable ingredients. Real, everyday food to enjoy and share. As an outsider, I thought I could be more inventive. I understood meat-eaters and knew the textures, flavours and “richness” they might miss. I had also spent two years writing a vegetarian Indian cookery book; I knew how to make bitter cavolo nero leaves sing and how to tempt a beetroot-hater into eating a plateful. Whether you’re looking for your new brunch staple of full al medames or you’d love to have a go at making your own stuffed vine leaves, it’s all right here.I was excited to enter this brave new world in which I found myself. Huge numbers of people, growing by the day, were choosing to eat a more plant-based diet, whether for political, environmental, ethical, or economic reasons. Although a relatively small number were actually becoming vegan, a larger number were looking to reduce the amount of meat and dairy in their diet. This felt like a big and important discussion—I wanted a chance to be a part of it and help move the conversation forward. First, make the wonton filling. Place the peanuts in a food processor and blitz. Roughly chop the celery, then place in the food processor with the peanuts. Pulse until the pieces resemble coarse mince. Heat the rapeseed oil in a pan and, when hot, add the celery and peanut mixture. Cook for 15 to 20 minutes over a medium heat, stirring frequently to remove as much water as possible, then add the garlic and soy sauce and cook for a further 5 minutes. Take off the heat and leave to one side to cool.