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Christmas Gift Ideas 2016: food books

November 18, 2016 5 Comments Filed Under: Food, Recipes, Uncategorized

The art of the cheese plate by Tia Keenan (Rizzoli)
In this game-changing book by New York cheese chef Tia Keenan, cheese is paired with potato crisps, goats’ cheese with matcha marshmallows, blue cheese with smoked chocolate chips, baked Camembert enrobed in Greek kataifi (a shredded pastry). It gives recipes for crazy chutneys, and explores the state of American artisanal cheese making. This is not the cliché ridden rusticity of usual cheese tomes. Inspiring and visually stunning.


Seven steps to happiness by Stella Newman (Headline)
Not a cookbook but a novel in the spirit of Nora Ephron’s Heartburn. North London author Stella Newman, has written her fourth tale about love and food. Whizz through this witty and intricately researched insider’s look at the food world. Intelligent chicklit with an appetite.

The Edible City by John Rensten (Boxtree)
Londoner John Rensten hosts foraging walks around the city. This small book, perfect for slipping into a bag, is a diary and illustrated guide of what to look for on walks and how to cook with those finds throughout the year. November calls for Hawthorn relish and pickled chanterelles, while cockspur berries went into a jelly on Boxing Day. Perfect present for a dad or a foodie.

Pride and Pudding by Regula Ysewijn (Murdoch)
Possibly this year’s most beautiful book. It was written, styled and photographed by Belgian blogger Regula, whose maternal tongue is Flemish, and designed and illustrated by her husband Bruno Vergauwen. Regula is in love with British food and culture and there are both savoury and sweet ‘pudding’ recipes. Mums, sisters and grandmas will love it.
Food worth fighting for by Josh Sutton (Prospect Books)
Josh, better known as Guyrope Gourmet, is an expert on camping food. In this slim volume, he explores the history of hunger in Britain, from food riots and cod wars to today’s food banks. For the serious foodie or activist.

The ethical carnivore by Louise Gray (Bloomsbury)
To my mind, the most important book of this year is by Louise Gray, former environment correspondent for the Telegraph. For a period of 2 years, she was determined to only eat meat or fish from an animal she had killed herself. This is a brave, intimate, visceral and heart-wrenching account of what it means to take a life. It opens up essential questions on the ethics and provenance of the food we eat. It’s also a lively read – not a turgid do-gooder exercise. 

Squirrel Pie by Elisabeth Luard (Bloomsbury)
Beautifully written tales and illustrations from award-winning veteran food writer Elisabeth Luard. Each chapter recounts a foodie journey from forest (Maine), island (Crete), river (Danube) or desert (Gujurat). You can dip in and out or gobble down the whole thing in one go. 
Persepolis by Sally Butcher (Pavillion)
The fifth book from one of my favourite food writers, the owner of Persian corner shop ‘Persepolis’ in Peckham, flame-haired Sally Butcher. The recipes are creative and easy, even humorous (chip stew!). The tone is irreverent but practical with nuggets of cultural information from the fertile crescent. 

A to Z of eating by Felicity Cloake (Figtree)
Felicity, with her Guardian ‘How to make the perfect…’ column, is one of the most useful food writers around, a reference point for the rest of us. Here, she gets to be more creative and delve into her favourite ingredients. I also love the illustrations.

The land of fish and rice by Fuchsia Dunlop (Bloomsbury)
Fuschia Dunlop went to China to train as a chef, learning fluent Chinese and how to expertly wield a cleaver along the way. This book explores a lesser known Chinese cuisine, more subtle and seasonal than Cantonese or Sichuanese. Jiangnan is the titular ‘land of fish and rice’, which includes the coastal province around Shanghai, rivers and lakes. I’ve tried some of the recipes in this book, and they all work.

The Cardamom Trail by Chetna Makan (Mitchell Beazley)
I don’t usually hold with reality show contestants but Chetna Makan, a graduate of The Great British Bake Off, has talent if this gorgeously photographed, richly styled cookbook is anything to go by. She creates a fusion of British traditional baking and Indian spices. I want to bake it all.

Where to eat Pizza by Daniel Young (Phaidon)
American food writer Young has been researching pizza for years to create this thick encyclopedic volume with a cover reminiscent of a pizza box. He calls in help and essays from pizza chefs, pizza journalists (yes, they exist) and pizza people from around the world.

Brindisa, the true food of Spain by Monika Linton (4th Estate)
Former teacher Monika Linton kick-started the tapas movement in the UK with Brindisa, a shop that provided authentic Spanish food, and, later, several restaurants. This book, five years in the making, has fascinating in-depth explanations of key Spanish ingredients and fantastic recipes.

Miso Tasty by Bonnie Chung (Pavillion)

Miso is one of my favourite ingredients in both sweet and savoury dishes, acting as instant ‘umami’ deliciousness. Bonnie has written 60 recipes, from the simple sweet white miso grilled aubergine that some might recognise from Japanese restaurants to a miso cheese toastie. She takes you through all the different types of miso from rice to barley, from white to red. For the adventurous cook.
101 Chillies by David Floyd (Octopus)
As a chilli-head, I love this informative little book, which arranges chillies in order of Scoville ratings, from sweet and mild to super hot. Good stocking filler or dad present.

Oranges by John McPhee (Daunt Books)
A reissued paperback classic by American journalist John McPhee, this is an absorbing reportage on the orange business. This ranges from interviews with orchard owners to the history of the fruit, its journey to America and how concentrate overtook fresh. This may sound dull but McPhee obtains sparkling quotes from his interviewees, such as ‘the sex life of citrus is something fantastic’. Instead of a satsuma in the toe of the stocking, pop in this book. 

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Comments

  1. Regula Ysewijn

    November 18, 2016 at 12:19 pm

    Thanks for including Pride and Pudding in your round-up! Funny you say Mums, sisters and grandmas will love it, since I notice the book is actually very popular with men! I mean, cooking over fire, sausage and haggis making, blood, intestines, bone marrow, and all that 😉 I like it, but then I've always been a bit boyish! Definitely one to look up from 2016 is Harry's 'Carneval', very nice book about meat and also giving plenty to read about animal husbandry and how to eat meat in a more responsible way.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      November 19, 2016 at 5:09 am

      I suppose I meant it was so pretty that it would be a beautiful gift. But yes men would love all that stuff too! Fantastic book Regula xxx

      Reply
  2. Rachel Lucas

    November 20, 2016 at 7:21 pm

    Some great and different recommendations here Kerstin, thanks! x

    Reply
  3. Elinor aka Beachhutcook

    November 21, 2016 at 8:08 pm

    Elisabeth Luard's book is on my wish list this Christmas. I adore her books. I have to admit I have a weekness for an illustrated cookbook. Elinor x

    Reply
  4. nancy john

    July 16, 2017 at 2:30 pm

    These are FANTASTIC and are going to make great end of year gifts for my kids. Thank you for sharing

    birthday gift

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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Kerstin Rodgers/MsMarmiteLover
Got the sewing machine out last night and hemmed t Got the sewing machine out last night and hemmed the top of these toile de jouie curtains in my summer house shed. The days are lengthening a little which brightens up my mood. Self care= trying to get up and washed. Trying to leave the house once a day. Keeping my hands busy. Finding small ways to be creative. #coronaloner #sewingmachine #curtains #shedsofinstagram #sheshed #springiscoming #supperclub #stayingsane #selfcare #lockdown3
Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
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