Time for another Friday Five from a guest blogger for a different point of view. Scott Can Cook is a fantastic blog, and I follow Scott on Twitter. Which can be a terrible thing, as he regularly invokes real food envy, particularly as he’s been working his way through the menu at Jamie’s Italian on a fairly regular basis. In fact, it would seem impossible that Scott has time to cook given the amount of eating out he does, so his choice of cookbooks seems entirely appropriate! Over to Scott!
A good friend recently proclaimed ‘Eating in is the new eating out’. In some aspects I tend to agree. You have complete control over ingredients and special requests. You can have seconds without the shame. Finally you get the satisfaction that you have cooked a phenomenal meal! The only downside is there is not a kitchen brigade to clean up the mess. I’ve picked my five top cookbooks that you can dine like a restaurant in the comfort of your own home.
Cook Wagamama at home
If you are a fan of this Japanese noodle chain, then this book is an essential companion. The recipes are straightforward and easy to follow with proven results. The recipes are bursting with flavour and fun to cook. All of the favourites are there: Chicken Kare Lomen, Vegetable Gyozas, Tora Kare Age and Amai Undon. Their book even has dishes that are not on the current menu. One word of warning, there is no recipe for Chicken Katsu Curry. If you are a fan of the curry, seek out Japanese Golden Curry in the Japanese/Chinese markets, it’s a close match!
I love eating out in Italian restaurants and there are loads of good cookbooks out there like Jamie’s Italy and The River Cafe, but one book trumps them all and that it The Silver Spoon. It is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered to be essential in every household, it is still one of the most popular wedding presents in Italy today. It contains hundreds of traditional Italian recipes and also modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet as well as the occasional cook. With over 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a new classic in the Italian cookbook list.
I accidentally fell in love with the genius of Claudia Fleming one summer whilst having dinner at the Grammercy Tavern. The meal was amazing, but the desserts were out of this world. Now we are not talking show off desserts that defy architectural standards, just wonderfully composed, intellectual, and mouthwateringly divine! Claudia pioneered the composed dessert revolution. What is a composed dessert? Well separate desserts that are served together to make an altogether more impactful whole. I had the Rose Meringues with Summer Berries, Raspberry Sorbet, and Goat Yogurt Rose Mousse. This is an essential for anyone that wants to deliver show stopping finales to their meals!
You know when there are odds of like 8 in a billion to get a reservation at a restaurant ,you need something to satisfy your desire for El Bulli. This book is just that. It’s part cookbook and part journal that gives you an insight into the ideas, methods and creativity of Ferran Adria. Even if you never cook a single recipe from the book it is worth it for the little peek into a day at the restaurant. Includes over 1,200 photographs documenting the painstaking preparations for just one day of service from dawn at 6.15 am to switching off the lights at 2.00 am. The book highlights 30 dishes which represent a full elBulli menu including Samphire Tempura with Saffron and Oyster Cream, Steamed Brioche with Rose-Scented Mozzarella, and Souffle of Granadilla with Cardamom Toffee. A must for any aspiring gourmand!
There are cookbooks that are pure sex to look at and those that will get abused and used within an inch of their lives. Until now the two have never crossed paths. Ad Hoc at Home is the latest cookbook from America’s most noteworthy chef, Thomas Keller. In Keller’s previous books he instills precision of technique and refinement of flavours, but most of the recipes were out of reach from home cooks. With Ad Hoc at Home Keller delivers a Michelin starred execution of home-style dishes that people can actually easily achieve at home. I’ve had the book for a week now and have managed to cook through about 12 of the recipes with glorious success. The book is beautiful to read and a joy to cook from. The first recipe to try is the Buttermilk Fried Chicken. Forget everything you knew about fried chicken because there is a new king in town! Your guests will be awarding you 5 Michelin stars with these recipes!
So, we know now why Scott hasn’t been eating out so much! A fantastic choice of books that any cookbook shelf should be happy to include. Make eating in just as fabulous as good eating out!
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