Red Sands: Reportage and Recipes By way of Central Asia, from Hinterland to Heartland, by Caroline Eden, Quadrille, RRP£26, 320 pages
Following her extremely profitable Black Sea, Eden continues her explorations, not simply of fascinating and sometimes under-reported locations, but additionally of the boundaries between reportage, journey and meals. There may be no one writing about meals in the intervening time who’s dedicated to this stage of immersion and it rings out in each line.
The Noble Rot Book: Wine from One other Galaxy, by Dan Keeling and Mark Andrew, Quadrille, RRP£30, 352 pages
A wholly new kind of wine e book, devoid of stuffiness and introduced in what I can solely describe as ‘haute fanzine’ type. Extremely informative, slays fairly a couple of sacred cows and, in the easiest approach, will drive you to drink.
The Pie Room — 80 achievable and show-stopping pies and sides for pie lovers all over the place, by Calum Franklin, Bloomsbury, RRP£26/$30, 288 pages
Franklin is successfully London’s high-priest of pie. On this new ‘bible’ the chef generously lays out a lot of his recipes, methods, methods and occasional voodoo spells in a approach that makes them accessible and admittedly important to cooks, lovers and residential cooks.
Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen — and Every part in Between, by Pippa Middlehurst, Quadrille, RRP£16.99, 192 pages
Initially a meals blogger, Middlehurst has parlayed her fascination for dumplings and noodles into an obsession, an unbelievable quantity of analysis and finally, a complete, pleasant and fascinating e book. One for the kitchen reference shelf.
The Flavor Equation: The Science of Nice Cooking Defined + Extra Than 100 Important Recipes, by Nik Sharma, Chronicle Books, RRP£28.99, 352 pages
With a background as a meals photographer and coaching as a scientist, Sharma has lastly undertaken the very important process of unifying the science components of “molecular gastronomy” with actual cooking. This isn’t a e book about water baths and spherification, however it connects the science behind them with recipes to be used outdoors of restaurant kitchens.
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