Have yourself a Mary little Xmas: And garnish with some Rick Stein, Gordon Ramsay, James ツバメ and Ottolenghi... Constance Craig Smith selects the year’s best cookery 調書をとる／予約するs

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LOVE TO COOK by Mary Berry (BBC £26, 301 pp)

COOKERY?

LOVE TO COOK?

by Mary Berry (BBC £26, 301 pp)

You know you can relax when you’re in the 手渡すs of Dame Mary Berry, whose recipes work every time. The 120 dishes here are just 権利 for cosy family suppers, and she knows 正確に／まさに what her audience likes: tasty pasta dishes, hearty roasts, a good 範囲 of 工場／植物-based 選択s and a smattering of decadent puddings.

‘I really do love to cook,’ she 令状s, and her enthusiasm is 感染性の.

RICK STEIN AT HOME

by Rick Stein (BBC £26, 320 pp)

Rick Stein 収容する／認めるs he rather enjoyed lockdown and the chance it gave him to cook for his family.

This lovely 調書をとる／予約する is studded with anecdotes and reminiscences to …を伴って dishes like seafood pancakes, slow-cooked pork in milk and the hummingbird cake he had for his 60th birthday.

RAMSAY IN 10 by Gordon Ramsay (Hodder £25, 256 pp)

Lockdown, he says, taught him that food plays an enormous 役割 in ‘元気づける us all up’.

RAMSAY IN 10

by Gordon Ramsay (Hodder £25, 256 pp)

Can you really knock up perfect lasagne, curry or sticky toffee pudding in just ten minutes?

While Ramsay 譲歩するs that he cooks faster than most, he shows that 迅速な, delicious food is achievable for anyone.

Based on his popular YouTube lockdown series, this is a splendid 調書をとる／予約する for cooks in a hurry and his 名簿（に載せる）／表（にあげる） of ‘cheat’ 成分s, like porcini 砕く (乾燥した，日照りのd, ground mushrooms) is a 発覚.

BUTTER

by James ツバメ (Quadrille £22, 224 pp)

SICILIA by Ben Tish (Bloomsbury £26, 304 pp)

James ツバメ calls butter ‘yellow gold’ and this unashamedly self-indulgent 調書をとる／予約する 範囲s from sumptuous 軽食s such as French toast s andwich ― 会社にする／組み込むing a calorie-破産した／（警察が）手入れするing half a 封鎖する of butter ― to showstoppers such as roast crab with lime and chilli butter and puddings like brown butter cake with bourbon butter glaze. But don’t try using any butter 代用品，人s: ‘They’re not a food,’ ツバメ shudders.

SICILIA

by Ben Tish (Bloomsbury £26, 304 pp)

After １０年間s of Arab 支配する in the 9th- century, the cuisine of Sicily still 反映するs Moorish 影響（力）s, with saffron, pistachios and pomegranates featuring ひどく in the 地域’s dishes.

This joyful 調書をとる／予約する revels in the food of the Mediterranean’s largest island, from arancini ― saffron-scented rice balls ― to pasta with almond cream and fresh crab, 加える baked 甘いs and ice creams.

A mouthwatering 扱う／治療する.

SUGAR, I LOVE YOU by Ravneet Gill (Pavilion £20, 208 pp)

SUGAR, I LOVE YOU

by Ravneet Gill (Pavilion £20, 208 pp)

Pastry chef and Junior Bake Off 裁判官 Ravneet Gill advises readers to ‘lean into the sugar and have fun’. This lively and colourful 調書をとる／予約する features unusual cakes, 薄焼きパン／素焼陶器s and puddings: 最高潮の場面s 含む miso, caramel and chocolate tart, Indian semolina shortbread and a no-bake white chocolate cheesecake.

There’s plenty here for baking novices, 加える more sophisticated challenges, like intricate patisserie.

THE SHORTCUT COOK

by Rosie Reynolds (Hardie 認める £15, 160 pp)

If your heart 沈むs at the prospect of cooking yet another family meal, this is the 調書をとる／予約する for you.

These recipes can all be rustled up quickly and feature ingenious shortcuts, such as a 最高の-迅速な b?chamel sauce, vegetables cooked with their 肌s on, or 粉砕するd shortbread 薄焼きパン／素焼陶器s used as a 崩壊する topping.

Becoming a shortcut cook could be just the thing to 離乳する us off takeaways.

TWO’S COMPANY

by Orlando Murrin (Ryland Peters & Small £18.99, 176 pp)

Most recipes are designed for four or six people but this friendly, chatty 調書をとる／予約する is 目的（とする）d at those who cook on a smaller 規模 ‘in a mood of 緩和, fun and companionship’. Murrin, a former Masterchef 半分-finalist, showcases 同時代の European food, with some Mexican and Asian 影響（力）s.

From cowboy chilli 反対／詐欺 carne to chocolate 溶岩 pudding, these are uncomplicated dishes that are just 権利 for dinner ? deux.

VIETNAMESE by Uyen Luu (Hardie 認める £22, 224 pp)

VIETNAMESE

by Uyen Luu (Hardie 認める £22, 224 pp)

This charming 調書をとる／予約する 宣言するs that the 重要な to Vietnamese cookery lies in ‘balancing 甘い, sour, salty, umami, bitter and hot’.

Few special 成分s are 要求するd ― though good-質 fish sauce is a must ― and there are plenty of soups, vegetables, roasts, noodle dishes and salads which 含む／封じ込める 激しい flavour but aren’t time-消費するing to 準備する.

Vietnamese cuisine is happy and joyful, Luu says, and this 調書をとる／予約する 証明するs it.

AN A-Z OF PASTA

by Rachel Roddy (Fig Tree £25, 352 pp)

There are up to 600 different 形態／調整s of pasta, from the familiar ravioli and spaghetti to the more obscure rigatoni and cavatelli.

Roddy, a long-time Italian 居住（者）, 含むs 50 types of pasta and recipes for the sauces that work best with each.

This beautiful 調書をとる／予約する, also an affectionate guide to Italy, its 地域s and culinary history, shows just how versatile and 変化させるd pasta can be.

CRAVE

by Ed Smith (Quadrille, £25, 256 pp)

City lawyer-turned-chef Ed Smith arranges his recipes によれば flavours, from ‘fresh and fragrant’ and ‘chilli and heat’ to ‘spiced and curried’ and ‘cheesy and creamy’. His inventive dishes, such as swede, 下落する and Cheddar gratin or haggis wontons with chilli oil, often 要求する a fair 量 of 技術.

OTTOLENGHI TEST KITCHEN: SHELF LOVE by Noor Murad and Yottam Ottolenghi (Ebury £25, 257 pp)

Crave is the 調書をとる／予約する for 確信して cooks eager to try something new.

OTTOLENGHI TEST KITCHEN: SHELF LOVE

by Noor Murad and Yottam Ottolenghi (Ebury £25, 257 pp)

Famous for his love of esoteric 成分s, Ottolenghi 主張するs that Shelf Love uses only those that are likely to be 設立する lurking in your 蓄える／店 cupboard. As ever, he has an 初めの way with pulses, vegetables and 取調べ／厳しく尋問するd meats, and there’s also a 選択 of sumptuous 甘いs.

With tips on 成分 substitutions and how to 準備する dishes in 前進する, this is Ottolenghi’s most approachable 調書をとる／予約する yet.

MED

by Claudia Roden (Ebury £28, 320 pp)

In her 最新の 調書をとる／予約する the gre at food writer Claudia Roden, now 85, flits between the cuisines of Italy, フラン, Turkey, Egypt, Spain and Morocco. Five years in the 令状ing, Med is both a beautifully produced cookbook and an engaging travel 定期刊行物.

Roden’s dishes 前向きに／確かに burst with zest and colour and, from her spiced saffron rice to a classic French lemon tart, this is the sunniest of 調書をとる／予約するs.

ONE POT, PAN, PLANET

by Anna Jones (4th 広い地所 £26, 336 pp)

Anna Jones’s stylish vegetarian food has earned her a 充てるd に引き続いて.

These fresh, 控訴，上告ing recipes, such as halloumi, lemon and caramelised onion pie, green pepper and pistachio risotto or a superb baked dahl, can be cooked in a 選び出す／独身 マリファナ, pan or tray.

There’s 広大な／多数の／重要な 強調 here on 減ずるing food and plastic waste: this, she says, is ‘a way of eating that will help the 惑星’.

VA VA VOOM VEGAN CAKES by Angela Romeo (Ryland Peters & Small £16.99, 144 pp)

VA VA VOOM VEGAN CAKES

by Angela Romeo (Ryland Peters & Small £16.99, 144 pp)

Making a melt-in-the-mouth cake without eggs, butter or milk is やめる a challenge, but this luscious 調書をとる／予約する shows how it can be done.

It’s packed with more than 50 vegan cakes and bakes, from rose petal chocolate cake to a gin and tonic traybake, and there is a recipe for egg-解放する／自由な meringues using aquafaba, the liquid from chickpeas, instead of egg whites. A 調書をとる／予約する to delight even 非，不，無-vegans.

A COOK’S BOOK

by Nigel Slater (4th 広い地所, £30, 512 pp)

Reading Nigel Slater is like 会合 up with an old friend; few cookery writers draw you into their life in やめる the same way.

This magisterial 調書をとる／予約する, a collection of his most frequently cooked recipes, is crammed with clever ways with chicken, 平易な stews, wholesome salads 同様に as classic puddings.

Nothing here is too コンビナート／複合体, since Slater’s mantra is ‘let’s just make something good for dinner and enjoy ourselves’.

WEEKEND

by Matt Tebbutt (Quadrille £22, 224 pp)

Chef Matt Tebbutt, presenter of the BBC’s Saturday Kitchen, believes 週末s are all about leisurely meals, whether that’s brunch, a family barbecue or a convivial Sunday lunch.

His recipes take in many different cuisines, so you’ll find Alpine-style stuffed bread, American Cobb salad, Cape Malay lamb curry and apricot Linzer torte. This is fun, relaxed cooking for people who enjoy 実験ing with different tastes and flavours.

FINCH BAKERY by Lauren and Rachel Finch (DK £20, 239 pp)

FINCH BAKERY

by Lauren and Rachel Finch (DK £20, 239 pp)

The Finch sisters, social マスコミ 星／主役にするs who run a Lancashire パン屋, made their 指名する with 扱う／治療するs like candy floss cake, red velvet cookie 挟むs and their famous 層d cake jars.

Their debut 調書をとる／予約する guides you through creating cakes with 注目する，もくろむ-catching icing, and fun taste combinations ― lemon and blueberry blondies, anyone?

A cookbook for young パン職人s who want to make Instagrammable cakes.

FROM THE VEG PATCH

by Kathy Slack (Ebury £25, 287 pp)

Kathy Slack is a food writer and keen vegetable grower and manages to 連合させる both of her passions in this delightful 調書をとる／予約する, with 一時期／支部s built around everyday produce such as courgettes, beans, kale, tomatoes and pears.

From pea and paneer curry to beetroot cheesecake with green sauce, the recipes 前向きに／確かに burst with freshness. An inspirational guide for anyone wanting to get more fruit and veg into their diet.

CHASING SMOKE

by Sarit Packer and Itamar Srulovich (Pavilion £26, 243pp)

The authors run Honey & Smoke, a popular London restaurant which specialises in 取調べ／厳しく尋問するd Middle Eastern food, and believe 取調べ／厳しく尋問するing gives food a unique intensity of flavour.

Chasing Smoke is not only a strikingly 初めの cookbook but also a travelogue taking in the cuisines of Turkey, Jordan, イスラエル, Egypt and Greece.

The recipes are 明確に explained and, although they may sound exotic, do not 要求する too many fancy 成分s.

To buy any 調書をとる／予約する on these pages for 10% 割引 visit www. mailshop.co.uk/Christmas or call 020 3176 2937?