Cookbooks are more than just a collection of recipes with pictures. Many of them talk about food culture, inspire you to cook new dishes and expand your understanding of ingredients and cooking techniques. Today I will tell you about books that will teach you how to cook deliciously and efficiently better than any food blog.
“Linda Lomelino’s pies. 52 Original Ideas For the Most Cozy Tea Party” by Linda Lomelino
Linda Lomelino is a Swedish pastry chef, food photographer, and true culinary star in her home country. Linda bakes gorgeous desserts, has a beautiful blog, and writes cookbooks. Her latest book is about pies, pears and apples, maple syrup and vanilla cream, and the thin crispy dough. Inside, the book is illustrated with Linda’s photographs and gives not only detailed instructions on how to bake pies but also tells you how to make caramel sauce or homemade sundaes to make your pie not just delicious but divinely delicious!
“Gordon Ramsay’s Ultimate Cookery Course” by Gordon Ramsay
Famous British chef Gordon Ramsay has published nearly 20 cookbooks, but his book called “Gordon Ramsay’s Ultimate Cookery Course” is the one for learning and mastering the basics of cooking. Gordon Ramsay’s Ultimate Cookbook is a collection of simple, fantastic recipes for home cooking that Gordon says anyone can make. He has collected these recipes for many years, tried them out, improved them, eliminated all unnecessary complications, and now presents them to us. In addition to recipes with clear descriptions, the book contains much helpful information about technology, ingredients, and cooking utensils.
“The Scandi Kitchen: Simple, Delicious Dishes for Any Occasion” by Bronte Aurell
Scandinavian cuisine is simple, made up of familiar ingredients, and not limited to pickled herring and meatballs. This book offers recipes for every occasion and every meal: from scones for morning coffee and healthy salads to hearty dinner dishes, delicious desserts, and holiday treats. You’ll discover new flavors and combinations with specialties like traditional apple and beet salad, meat bread with Hasselback potatoes, mini cakes, and Swedish glögg.
“The Big Book on Barbecuing” by Jens Linder
In anticipation of summer picnics, learning a few new recipes for grilling is always a good idea. Jens Linder’s book compiles the best grilling recipes from around the world and gives a lot of useful information about cooking techniques and equipment. You will learn a lot about marinating meat, grilling, choosing the temperature, and selecting the right wood chips. This book is suitable for beginners as well as those who are already experienced in cooking.
“The Nordic Kitchen: One Year of Family Cooking” by Claus Meyer
Claus Meyer has been called the founder of the new Nordic cuisine. In 2004 he compiled a manifesto for contemporary Nordic cuisine, which was signed by 12 Scandinavian chefs. The main principles of the work are identified as freshness, seasonality, the use of products common to the region, combining local traditions with the best culinary achievements of other countries, and the ethical treatment of animals. “The Nordic Kitchen: One Year of Family Cooking” is a transposition of manifesto principles for home cooking, along with dishes eaten in Claus’s own family. The book has four chapters, each focusing on spring, summer, fall, and winter, with the products most available in each of the seasons. In addition to recipes, there are stories about how to properly peel chanterelles, where to find the best crabs, and how long to bake potatoes.
“Morning. 50 Breakfasts” by Aliona Doletskaya
Aliona Doletskaya, journalist and former editor-in-chief of “Vogue Russia,” proves that culinary taste can and should be developed and that good food and good style are of the same nature. Doletskaya is convinced that preparing a tasty, healthy, and beautiful breakfast shouldn’t take much time. In her book, recipes for morning dishes and drinks are accompanied by funny life stories.
“The Larousse Book of Bread: 80 Recipes to Make at Home” by Éric Kayser
Éric Kayser is a fifth-generation French baker who began his career at age 16 in a tiny bakery with a wood-fired oven. Eric spent a long time gaining experience and traveled all over France in search of bread recipes before opening his bakery in Paris in 1996. He bakes authentic artisan bread, confirmed by the inscription on his door sign saying: “Artisan Boulanger.” “The Larousse Book of Bread: 80 Recipes to Make at Home” is a very detailed, colorfully illustrated guide to the world of bread with tips and step-by-step recipes.
“The World Atlas of Coffee: From Beans to Brewing – Coffees Explored, Explained and Enjoyed” by James Hoffmann
James Hoffmann is one of the most authoritative and knowledgeable figures in the coffee industry. In this large and detailed encyclopedia, he tells us everything about coffee that fans of the refreshing drink want to know. For example, where is coffee grown, and what does it look like? How are the crops harvested? What is the difference between Arabica and Robusta, and what affects the degree of roasting?
