I have learnt many of my cooking skills from reading through these books and trying out the recipes. Along the way I have been introduced to new ingredients and different cuisines. Initially I gravitated towards books about baking but as I have developed my skills, I now like to challenge myself and see whether I can recreate some of the fine dining dishes contained in the many restaurant cookery books that I own.
Modern cookery books tend to contain beautiful imagery with photographs of food that make you salivate but I also have a real soft spot for vintage cookbooks, many of which contain no images.
So… what makes a good cookery book? This is quite subjective but, for me, the best are those that are written with passion and a real understanding of the ingredients used and they contain recipes that are clearly laid out and understandable.
I would never be able to review all the cookery books that I own but here are my thoughts on some recently published cookbooks. From time-to-time I will also include reviews of some of my all-time favourites.
The Farmette Cookery Book by Imen McDonnell
Fruit on the Table by Theresa Storey
Nina Capri: Recipes from Italy's Amalfi Coast by Nina Parker
Sea Gastronomy by Michael O'Meara
Simple: Effortless Food, Big Flavours by Diana Henry
Toast Hash Roast Mash by Dan Doherty
Tasting Rome: Fresh Flavours and Forgotten Recipes from an Ancient City by Katie Parla & Kristina Gill