Mark Diacono seeks out new releases food lovers would be thrilled to find under the tree this Christmas, from inventive ways with veg to a collection of kitchen memories compiled by stars of the food world for an important cause
Recipe I can’t wait to make (when next spring arrives): Fried red mullet and asparagus with parsley, garlic and lemon zest (above).
A great present for… Lovers of Italian food.
BOOK OF THE MONTH
BRUTTO: A (SIMPLE) FLORENTINE COOKBOOK
In restaurateur Russell Norman’s fourth book, he turns his attention to the ‘brutto ma buono’ – the ugly but good – food of Florence. Happily, by ‘ugly’ Norman means uncomplicated, delicious food such as anchovy with cold butter and sourdough, roasted courgettes with borlotti beans and salsa verde, and four-ingredient meringue hazelnut cookies. Many of the recipes have three or four ingredients, but don’t let this put you off: dishes like pears with pecorino and toasted walnuts with just a dash of olive oil need nothing more. Laced with tales and evocative photographs of one of Italy’s most beautiful cities, Brutto is a beautiful, captivating window into the people, place and food that Norman clearly loves so much.
Ebury Press £32, out 2 Nov; photographs by Jenny Zarins
VEG-TABLE
Writer, photographer and molecular biologist Nik Sharma publishes his third book where recipes and techniques are underpinned by scientific insight. This isn’t a vegetarian book but rather vegetable-centred: over 50 are organised by plant family into suites of inventive recipes that encourage us to put vegetables at the heart of our diet. Expect everything from pasta with broccoli miso sauce to chicken katsu with poppy seed coleslaw. Recipes are accompanied by atmospheric photography, instructional illustrations and cook’s notes that encourage substitutions and experimentation.
Recipe I can’t wait to make: Royal cauliflower roast with almond cream (below).
A great present for… Those who like to know why combinations work – and want to eat more veg.
Chronicle Books £26; photographs by Nik Sharma
ONE PAN CHICKEN
Food writer and chef Claire Thomson celebrates the nation’s favourite meat with 70 recipes that can be cooked in a single pan, dish, tray or tin. There’s much that’s familiar – madras chicken curry – alongside interesting combos such as miso mustard butter baked chicken and sweetheart cabbage; there are stews, roasts, salads, soups and more. Everything is simple, wit
