Thai Street Food by David Thompson, RRP £40, published by Conran Octopus
David is, rightly, known as the go-to guy about Thai food and has the only Michelin-starred Thai restaurant in the UK. This new volume is enormous, both in size and depth, packed with stunning photography and fab recipes. It’s an engaging look at Thai food from breakfast through to dinner – and features the classics alongside some rather unusual dishes. If you’ve even a passing interest in Thai food, this book will turn it into a love affair.
Momofuku by David Chang and Peter Meehan, RRP £25, published by Absolute Press
The first book from the guys behind the incredibly popular New York restaurant (we’re talking queues out the door), Momofuku is a peek behind the scenes at the story of the restaurant and thei recipes demonstrating strong Asian flavours and fantastic ingredients along with brilliant cooking techniques and guides all the way up. Of particular note are the pork buns – a firm favourite with anyone who goes there.
The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson RRP £25, published by Absolute Press
Balthazar is reportedly Nigella Lawson’s must-visit restaurant of choice when she touches down in New York. The cookbook is a guide to their bistro classics, French style with a modern American twist and a focus on incredibly high quality ingredients from the usual to the bizarre. It also contains handy information about different techniques, like shucking oysters.
How I Cook by Skye Gyngell, RRP £25, published by Quadrille
Skye owns and runs the acclaimed Petersham Nurseries restaurant in Richmond. Her latest volume is a worthwhile addition to your collection, focused more on home-cooking for different occasions like Sunday lunch, breakfast, al fresco dining, late night suppers and easy weekday meals. Her brilliant flavour pairing still shines through along with stunning photography demonstrating her great eye for presentation.
Cured by Lindy Wildsmith, RRP £30, published by Jacqui Small
If you’ve ever thought about curing, pickling or preserving at home then this is an engaging, insightful read. It’s a thorough guide to this forgotten art at home – you’ll be pickling herrings, curing salmon and even making your own hams in no time. The book covers techniques from all over the world and is packed with appetising pictures. The strap line says it all – ‘SALTED, SPICED, DRIED, SMOKED, POTTED, PICKLED AND RAW’ – a comprehensive guide the techniques for the home cook.