Food and Travel Magazine Food & Travel Book of the Year
Provence to Pondicherry by Tessa Kiros
Tessa Kiros, renowned for her exquisite food and travel books, takes us on a fascinating journey across the globe to explore French culinary influences in far-flung destinations. Her journey begins in Provence, where Tessa first fell in love with French food, and explores the Mediterranean region’s links between the indigenous ingredients, flavours, materials and traditions.
She then takes the path of early French explorers, travelling to the island of Guadeloupe in the Caribbean; Vietnam in South-east Asia; Pondicherry on the Bay of Bengal, India; La Réunion, a French island in the Indian Ocean; finally returning to France and landing in Normandy, where the cuisine is so different from the South of France. In each destination, Tessa delves into the history and culinary traditions of the country (or region), discovering how French cuisine has become embroiled with local ingredients and traditions.
The result is an intriguing collection of recipes that will appeal to all those with a broad interest in food and culture.
Eivissa: The Ibiza Cookbook by Anne Sijmonsbergen
Ibiza is on the cusp of a food revolution. The island’s traditional farming and fishing culture has been supplemented with a wave of chefs and producers making artisan products and vibrant food.
Now Eivissa, the first recipe book to showcase the incredible Ibicenco dishes Ibiza cuisine has to offer, reveals how to recreate the tastes of the white island in your own home.
Divided into seasonal chapters to reflect the ingredients in Ibiza, these are gorgeous recipes reflecting the heritage of the cuisine, yet with contemporary twists. Sample a really simply Grilled Courgette Ribbons, Asparagus & Mint Tostada from Spring, for example, or a Grapefruit & Juniper-Encrusted Pork Salad. Try Steamed Mussels with Samphire or Chicken with Roasted Figs from Autumn. Or treat yourself with a Ricotta Pine Nut Cake or Spiced Chocolate Truffles.
Full of stunning photography shot on location in Ibiza, both of the recipes and the island’s beautiful backdrop, these are recipes that are full of energy, warmth and enjoyment.
Persepolis by Sally Butcher
Inspired by the food Sally serves up daily in her café, Persepolis brings you the most outstanding (and fun) ways of cooking without meat or fish. With delicious recipes like Aubergine Porridge with Burnt Butter, Sweet Potato, Pomegranate and Chicory Tagine and Veggiestani Gumbo, the appetite for new ways to brighten your broccoli, add sparkle to your spinach and titillate your tomatillos has never been greater.
Rick Stein's Long Weekends by Rick Stein
To accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat.
Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.
Summers Under the Tamarind Tree by Sumayya Usmani
Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother.
Pakistani food is influenced by some of the world’s greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.
The Saffron Tales by Yasmin Khan
British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes, from the paddyfields of Gilan (where she grew up) to the pomegranate orchards of Isfahan and Shiraz. Here are her stories from home kitchens and fragrant recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin’s recipes include the inimitable fesenjoon (chicken with walnuts and pomegranates), tahcheen (baked saffron and aubergine rice) and rose and almond cake. With photography from all corners of Iran and gorgeous recipe images, The Saffron Tales rejoices in the flavours and food of this unique and beautiful country.