I’m feeling a bit guilty, because I’ve been sent 3 fabulous cookbooks to review. They’ve made my mouth water at pretty much every page, and I’ve not got round to cooking from any of them.
And it’s not because they are not appealing, as all three are, particularly as they cover three different styles of cooking. I think I could have an amazing, although possibly slightly confused, global dinner cooking a course from each one.
So, first destination: Turkey
I think this is probably the most beautiful cookbook cover I’ve seen in the while, but it’s not style over substance. Whilst I’ve always loved Turkish food, I really love that this focuses on home cooking.
I could make a whole meal just from the first couple of recipes: yogurt dip with cucumber & mint (çaçik in Turkish), with baked hummus with pine nuts and grilled halloumi with lemon caper sauce. My idea of heaven.
That said, for something a bit different then I want to make The Imam Fainted, which would definitely prove to be a talking point at any dinner.
Next stop: India
I like Indian food, it is definitely one of my comfort food tastes (chicken tikka masala in Tokyo made me cry one night). That said, it’s reputation is not for being the healthiest, so this book sets out to change some of that perception.
It does help that this is vegetarian food, but it doesn’t just mean vegetables hidden in a curry sauce. I mean, lentil dumplings in yoghurt and tamarind is a step above my local takeaway for sure.
I’ve never seen an Indian recipe book with breakfast recipes before but this one does. I’d want to try saffron porridge with jaggery at least once, and there’s a recipe for proper chai as well. This book just makes me want to cook, and I almost don’t know where to start. I might just let it fall randomly open at a page and start there.
Final stop: Pakistan
I have to admit to knowing nothing about Pakistani cuisine, so maybe starting with the sweet stuff is good for me and my sweet tooth. I really wanted to cook from this before a member of my team left, as his family heritage is Pakistani, so wanted to see how authentic a taste I could produce.
This book would be a challenge, in a good way. I mean, I’ve never made a porridge with buckwheat, or cooked with pink salt. Equally, I think mango, cardamom, saffron and red chilli murraba would challenge my perceptions of what I like to eat.
But I’d give it a go.
Beautiful photography (as with the other two books as well) and dishes that just make you want to cook and eat new things every day.
All three cookbooks are just something a little different, and I definitely want to find time to cook from each one. They’d make great gifts for a cook who loves to experiment with different flavours and dishes, or just enjoys a selection of beautiful cookbooks to read in bed! That’s a gift in its own right.
As and when I get round to cooking, then I will share some of the outcomes. Although if they are too delicious, I am terrible at eating first then remembering I’ve forgotten to photograph the dish!
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