Food and Travel Magazine Travel Cookery Book of the Year
Bart's Fish Tales by Bart van Olphen & photography by David Loftus
In this unique and comprehensive book Bart van Olphen travels around the world to visit the most sustainable fisheries. Along with the world-renowned photographer David Loftus, Bart recounts his journey where he lived, fished and cooked with the men, women and children of the world’s fishing communities.
Highlighting fishermen who responsibly catch their fish and are an example to the rest of the world, Bart’s enthusiasm for environmentally responsible fishing is prevalent throughout his recipes, underlining both how easy it is to cook delicious fish dishes, but also to help ensure that future generations can continue to enjoy it.
In more than 100 recipes pulled from all over the world, Bart covers everything from a simple supper to a celebratory feast. From French classics like Salmon Gravlax and Salt-cod Brandade to Spanish Boquerones (pickled anchiovies), Canadian Crab Cannelloni and Sardinian Fregola Vongole (a pasta dish made with fresh clams) to Nasi Goreng (an Indonesian prawn stir-fry) and cooking with sea vegetables like samphire and seaweed to creating the perfectly zesty Ceviche, Bart offers clear descriptions and step-by-step instructions for preparing and cooking simple and more complicated fish dishes.
So whether you are able to fillet and gut a red mullet or are a first-time feaster, you’ll find everything you need to know in this wonderful book. With extensive photography the book serves as both a guide to fish from around the world, telling the personal stories behind the fisheries, and a compilation of recipes that make the most of responsibly sourced fish for everyday, special occasions; now and for the future.
Andina: The Heart of Peruvian Food by Martin Morales & photography by David Loftus
Andina is the cuisine of the Andes of Peru. Welcome to one of the most contemporary yet ancient cuisines in the world. Featuring over 110 delicious and unfussy recipes accompanied by fascinating stories, dazzling photography and beautiful paintings, Andina is the first ever book to capture the food and scenery of the Andes and the spirit of its people and traditions.
Andina also signifies a dish, an ingredient or a lady from the Andes. Martin Morales's grandmother was an andina and here he pays homage to her and all the women chefs (picanteras) who have shaped this soulful and traditional cuisine, which is at the heart of Peruvian food.
For the last 15 years, Martin has travelled throughout the Peruvian Andes to collect simple, traditional recipes, magical stories and culinary inspiration. With dishes dating back thousands of years, alongside new creations by Martin Morales and his team of chefs who run the award-winning Andina restaurants, Andina's recipes have big flavours, vibrant colour and are simple to cook at home. From light, raw dishes to hearty stews and soups; cheeky bites to exquisite roasts; and sweet, aromatic desserts to comforting hot drinks, Andina presents authentic, nutritious all-day and all-year-round food made with seasonal ingredients.
Chai, Chaat & Chutney by Chetna Makan & Nassima Rothacker (studio photographer), Keith James (location photographer), Amber Badger & Ella McLean (illustrators)
Chetna Makan has travelled to the four corners of India - Mumbai, Kolkata, Delhi and Chennai - sampling the extreme varieties of street food on offer. Each area has subtle differences in ingredients and techniques, making the cuisine completely unique and full of character.
In Chai, Chaat & Chutney, Chetna has taken inspiration from the street and created delicious recipes that are simple to cook at home. The result is a completely fresh take on Indian cuisine - try Tamarind Stuffed Chillis, Chana Dal Vada with Coconut Chutney and Sticky Bombay Chicken from the South or let your senses venture to the North for Chole, one of the ultimate curries, sweet Carrot Halwa, Pani Puri and Cardamom & Pistachio Kulfi.
My Vegan Travels by Jackie Kearney
A food-lover and keen traveller, Jackie Kearney became a favourite MasterChef UK finalist in 2011 thanks to her creative approach to vegetarian and vegan cooking that took inspiration from all over the world.
However, if there is one thing that she loves to cook most, it is those comfort food classics that can satisfy any hunger pangs – and in this collection of vegan recipes, she shows how easy it is to do that as part of a plant-based diet. She begins with flavours from her childhood in No Place Like Home, featuring recipes such as My Big Fat Veggie Cottage Pie and Root Vegetable Rosti with Home-made Beans and Smoky Tempeh. European Summers follows with a selection of relaxed dishes like Campfire Risotto with Asparagus and Lemon, French Onion Soup with Cashew Cheese Croutons, and Roasted Aubergine Lasagne with Puy Lentils. Jackie is renowned for her love of Asian flavours, so the next chapter, Asian Comfort, is where her passion really shines. Try Beetroot and Watercress Samosas with Pineapple Chutney, Shami Kebab served in a naan or the classic South-east Asian soup Singaporean Laksa. For dessert, a Chai-spiced Rice Pudding with Ginger Cookies is the perfect winter warmer. Then, inspiration comes from across the USA with a vegan take on the classic NYC deli sandwich – Reuben's Honestly – and Tevo's Texan Scramble Breakfast Burrito, as well as those best-loved American sweet treats such as the Aint' No Vooddoo Rasberry Chai Doughnuts.
With a guide to the vegan store cupboard and basic recipes for Easy Vegan Mayo, Cashew Cream, Flax Eggs and Almond Ricotta, this is the essential book for all those looking for deliciously satisfying plant-based food.
The Palestinian Table by Reem Kassis
Authentic modern Middle Eastern home cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition.
While interest in Middle Eastern cuisines has blossomed, the nuances and subtleties of Palestinian food are still relatively unexplored. In The Palestinian Table, Reem Kassis weaves a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of nearly 150 delicious, easy-to-follow recipes that range from simple breakfasts and quick-to-prepare salads to celebratory dishes fit for a feast - giving rare insight into the heart of the Palestinian family kitchen.
Zoe's Ghana Kitchen by Zoe Adjonyoh & Nassima Rothacker (photographer)
Ghanian food is always fun, always relaxed and always tasty! From Pan-roasted Cod with Grains of Paradise and Nkruma (Okra) Tempura to Coconut & Cassava Cake and Cubeb Spiced Shortbread, this is contemporary African food for simply everyone.
If you're already familiar with good home-cooked Ghanaian food, you'll find new ways to incorporate typical flavours - such as plenty of fresh fish and seafood, hearty salads and spices with a kick. If you're new to it, you'll no doubt be surprised and delighted at the relative ease of cooking these tempting dishes. Most of the ingredients are easy to come by at supermarkets or local shops, and the recipes are super flexible - you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge.
Zoe's Ghana Kitchen will help you bring something truly exciting and flavour-packed to the kitchen. Get ready to bring African food to the masses.