Award-winning writer and cook Mark Diacono shares the books that are exciting him this month – and picks a dish from each to entice you in... Strap in for American pies, UK seafood, Scandi seasonality and exciting veggie recipes
BOOK OF THE MONTH COMFORT AND JOY
Born in Kenya to Indian parents, Ravinder Bhogal developed an early love of veg from her grandfather’s allotment and the produce of local women growers. This engaging book shares that love and revels in Bhogal’s belief that “vegetables are the soul of the kitchen... [offering] endless opportunities for play”. The recipes deliver on that: hot and sour sweetcorn risotto with lime leaf butter, and mango and ‘golden coin’ curry (see p94) are among the many that insist on being made. Bhogal moved to London at an early age, and everything about Comfort and Joy reflects the richness of her heritage and experience (turn to p88 for my interview with her). If you like modern, inventive and cross-cultural recipes, written with warmth and love, there’s no one doing it quite like Bhogal.
Bloomsbury £26. Photographs by Kristin Perers
VIETNAMESE VEGETARIAN
Food writer, photographer and supper club cook Uyen Luu has created a book that majors – as you’d hope – on the pleasurable combining of sweet, sour, hot, umami and bitter flavours. I didn’t know whether to make dumplings or throw myself at the mercy of the fried banh canh noodles with purple sprouting broccoli. In the end, I made the lemongrass noodle soup – and it was a bowl of happiness. The book is written with joy and zest; expect equally delicious helpings of the traditional and fresh takes.
Recipe I can’t wait to make: Green papaya salad with pomelo, apple and artichoke (below).
I didn’t know that… The Vietnamese way of asking “How are you?” is to say, “Have you eaten rice yet?”
Hardie Grant £25. Photographs by Uyen Luu
SIMPLY SCANDINAVIAN
Copenhagen-based chef Trine Hahnemann has been writing outstanding food books for a good while, and this is no exception. Focusing on uncomplicated seasonal recipes that might entice us in midweek, Hahnemann refuses to compromise on quality, only rejecting faff. Whether it’s the roast pork loin in vermouth, the chicory, salmon and blood orange salad or the autumn pear pie with hazelnut pastry, you know it’s going to deliver. The design is as pleasing and straightforward as the recipes.
Recipe I can’t wait to make: Chicken breasts in curry sauce
