BOOKS
Category Spotlight Food & Drink
Category Spotlight
Food & Drink I
A preview of new titles published between June 2021–May 2022
The ‘one tin’ trend inspired by Rukmini Iyer’s hit series rolls on, and it would appear lockdown has encouraged many to turn to the basics of home cookery, growing your own, and reducing food waste
Sue Baker Book previewer
f we are judging by the books on offer, there are now many more people want- ing to learn how to cook. There’s a lot of guidance on basic recipes, using store cupboards, batch cooking and learning how to avoid waste in the kitchen. Best of the bunch are Darina Allen’s Forgotten Skills of Cooking (Kyle), Ottolenghi Test Kitchen: Shelf Love (Penguin) and Glynn Christian’s Basic Basics Kitchen Hacks and Hints (Grub Street). Underlining the virtues of cooking your own produce will be Robert H Lustig’s Metabolical: The Truth About Processed Food and How it Poisons People and the Planet (Yellow Kite). Books on vegan cooking show no sign of faltering: save on money and on
waste with The Thrif Vegan from Nicola Graimes (Watkins) and learn how to cope when your child announces they are pursuing a plant-based diet, with Vegan Kids (Heather Whinney at Lorenz). Puting the opposite view is Jayne Buxton’s The Great Plant-Based Con (Piatkus). The “one tin” movement rolls on, from Ed Kimber’s One Tin Bakes Easy and One Dish Fish from Lola Milne (both Kyle), to Kat Beskow’s Vegan Roasting Pan (Quadrille). Christmas stocking contenders must surely include Ruby Tandoh’s Cook as You Are (Serpent’s Tail) and there’s a good festive title in the shape of Annie Gray’s At Christmas We Feast, from Profile.
Category highlights
Caroline Ball A Cornucopia of
Fruit & Vegetables Bodleian Library, May, £15, 9781851245666
Submissions Category Spotlights preview forthcoming titles within a certain genre. For submission guidelines and publication dates, visit
thebookseller.com/ publishing-calendar. The next Category Spotlight will be Art, Architecture & Photography in the 28th May issue.
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A mouth-wateringly beautiful collection of 18th-century botanical engravings, featuring both common and unusual fruits and vegetables. Of great historical and artistic interest, gardeners will also find plenty of inspiration.
Corinne Mynatt Tools for Food: The Objects that Influence How and
What We Eat Hardie Grant, September, £15, 9781784884048
A global view of the basic kitchen equipment that has become part of our culinary history. The 250 items chosen range from early pottery to Tupperware. Primitive or high-tech, they have all influenced the way we eat.
Dorothy Hartley
Food in England Piatkus, October, £25, 9780349430096
An astonishing accomplishment, Food in England is like a plum pudding stuffed with good things, a great chronicle of food knowledge that was already slipping from use when the book was published in the 1950s. This is a new edition, retaining the author’s exquisite black and white line drawings.
Jayne Buxton The Great
Plant-Based Con Piatkus, June, £14.99, 9780349427942
Calls into question many of the statistics and “facts” underpinning the arguments for plant- based diets. Jane Buxton also asks who benefits, and what the effects are on health and climate change.
Ruby Tandoh
Cook as You Are Serpent’s Tail, October, £18.99, 9781788167529
The sort of cookery book I want: Recipes for Real Life, Hungry Cooks and Messy Kitchens. Tandoh presents recipes for all occasions and budgets, and there will be a place for this on even the most crowded kitchen bookshelf.
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